Because sometimes, you want pizza tomorrow not three days from now.
Why This Dough?
This 24-hour pizza dough is for the nights when you want homemade pizza tomorrow, not next week. It’s quick by fermentation standards, but still long enough to develop real flavor and texture.
At 24 hours, it hits the sweet spot: perfect for weeknights, spontaneous pizza cravings, or when your kid asks, “Can we make pizza tomorrow?”
Bread Flour vs. All-Purpose Flour
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Bread flour (I love the kind from Central Milling) gives you a chewier, puffier crust with more strength.
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All-purpose flour works beautifully in shorter ferments like this one. It’s soft, forgiving, and won’t break down the way it might in a 72-hour dough.
👉 Bottom line: use what you’ve got. This recipe plays nice with both.
The Dough’s Personality
This dough is soft, smooth, and easy to stretch. Honestly, it’s like a golden retriever: obedient, forgiving, and always ready to please.
How Much Dough Do You Need?
Not sure how much to make? Use our free Dough Calculator to scale this recipe up or down perfectly—whether you’re making two dough balls or enough for a pizza party.
Easy 24-Hour Pizza Dough
Weeknight-friendly dough with great flavor, stretch, and crust — no 3-day wait required.
Prep time: 20 minutes
Rest time: 24 hours
Total time: 24 hours 20 minutes
Yield: 3 large dough balls
Ingredients:
- 500g bread flour
- 350g water
- 2g instant or active dry yeast
- 10g fine sea salt
- 5g sugar (optional)
- 10g olive oil (optional)
Instructions:
- Whisk together flour, yeast, salt, and sugar.
- Add water and mix until combined. Let rest 10 minutes.
- Knead until dough is mostly smooth.
- Add olive oil and knead again until fully incorporated.
- Bulk ferment at room temp for 12 hours.
- Divide into 3 equal parts and ball up.
- Place in oiled containers and refrigerate for 12 hours.
- Bring to room temp for 1–2 hours, stretch, top, and bake on preheated Baking Steel at 500°F.
Pro Tip: Preheat your oven and Baking Steel for 45–60 minutes. Turn on the broiler just before launch for max oven spring
Why It Works
You get flavor, structure, and that magical oven spring — without waiting 3 days. It’s perfect for weeknights, spontaneous pizza parties, or when your kid says, "Can we make pizza tomorrow?"
Tools I Use
🔥 Ready to level up your pizza game? If you're making dough this good, give it the crispy, bubbly base it deserves.
🧊 Want your dough to proof like a pro? Grab a dough container and keep it cozy.
🍕 And if you haven’t yet — meet your new best friend → The Baking Steel. This is what separates good pizza from unforgettable pizza.
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Baking Steel Original: For that pro-level crisp
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Dough container: Because squished dough balls are sad dough balls
TL;DR:
Whisk. Mix. Rest. Knead. Oil. Ferment. Ball. Chill. Bake hot. Eat like royalty.
Mix. Rest. Ferment. Ball. Chill. Bake hot. Eat like royalty.
More From Us:
Want the shortcut to pro pizza crust? Shop the Baking Steel →
Make great pizza. No excuses.