Slow-Rise Pizza Dough

(24 hour rise)


6 (Makes enough dough for 3 medium pizzas)

Prep Time:

7 minutes, plus rising

Cook Time:

5 to 10 minutes per pizza


About this Recipe

Recipe from Baking Day with Anna Olson
Appetite by Random House, 2020

This pizza is close to the Napoli style. It rolls out thinly, bakes up crispy with big bubbles at the edges and has a fully developed fermented taste, the result of leaving the dough to rise in the fridge for a day. And when you bite into this crust, you get a satisfying “pull,” or chew.


  • 3 cups (450 g) all-purpose or “00” flour
  • 1 tsp instant dry yeast
  • 1½ cups (375 mL) warm water (105°F/41°C)
  • 1½ tsp coarse salt
  • Cornmeal, for dusting
  • Pizza toppings of your choice

NOTES: This recipe contains less yeast and more salt than the Quick Dough to allow for the slow fermentation in the fridge. The yeast slowly feeds on the flour (so less is needed) and the salt tempers the fermentation (so more is used). This recipe uses no olive oil because the oil solidifies when chilled and would get in the way of the dough rising.

Step by Step Instructions

Step 1

Measure the flour and yeast into the bowl of a stand mixer fitted with the hook attachment. Add the water and mix at medium-low speed for a minute, just until blended. (If mixing by hand, measure the flour, yeast and water into a large bowl and stir with a wooden spoon until it becomes too difficult.) Let the dough sit for 10 minutes to hydrate.

Step 2

Add the salt. Blend the dough on low for 30 seconds and then increase the speed to medium-high and mix for 2 minutes. (If mixing by hand, stir once or twice and then turn out onto a lightly floured surface to knead for about 3 minutes, until the dough feels elastic; it will likely be very sticky, but try not to add too much extra flour.)

Step 3

Place the dough into an ungreased bowl, cover the bowl tightly with plastic wrap and chill overnight, for up to 24 hours.

Step 4

Pull the dough from the fridge 2½ hours before you wish to start making your pizzas. Preheat the oven to 500°F (260°C). Place a pizza stone into the oven, or invert a large baking tray on a lower rack. Have ready three sheets of parchment paper roughly 14 inches (35 cm) square.

Step 5

Turn the dough out onto a lightly floured work surface and divide it into three pieces. Roll out a piece of dough into a circle or oblong so that it is about ⅛ inch (3 mm) thick (and 12 inches/30 cm across, if a circle). Dust a sheet of parchment with cornmeal and set the pizza crust on top, then carefully place it onto an inverted baking tray to carry it to the oven. Top the pizza as you wish. Open the oven door and gently slide the pizza-laden parchment from the tray onto the pizza stone (or heated baking tray) and bake for 5 to 10 minutes, until the crust is golden brown and the cheese is fully melted.

Step 6

Open the oven door (watch for steam!) and gently slide the cooked pizza and parchment off the pizza stone (or baking tray) onto a cutting board. Close the oven door but leave the heat on. Carefully slide the parchment out from under the pizza and slice to serve hot. Repeat with the remaining pizzas.

A slow-rise pizza crust is best appreciated with the simplest of toppings. To make a margherita pizza (pictured), spread a sheer layer of tomato sauce on the rolled crust and top with fior di latte or mozzarella. Drizzle with a little olive oil once it comes out of the oven and drop on a few fresh basil leaves.