Because sometimes, you want pizza tomorrow not three days from now.
This 24-hour pizza dough is for those 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?”
Watch: 24-Hour Pizza Dough (4:36)
Prefer to see it first? Here’s the quick step-by-step.
Tip: Bake on a Baking Steel Original for that crisp, blistered crust.
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 dough balls (12–14″ pizzas)
Ingredients
- 500 g organic bread flour
- 350 g water
- 2 g instant or active dry yeast
- 15 g fine sea salt
- 5 g sugar (optional)
- 10 g olive oil (optional)
Instructions
- Whisk together flour, yeast, salt, and sugar.
- Add water and mix until combined.
- Knead until mostly smooth about 3–4 minutes by hand.
- Add olive oil and knead again until incorporated.
- Bulk ferment at room temp for 12–24 hours.
- Divide into 3 equal parts and make dough balls.
- Place in oiled containers or dough container and cover for 3 hours.
- Stretch, top, and bake on a preheated Baking Steel at 500°F.
Pro Tip: Preheat your oven and Baking Steel Original for 45–60 minutes. Turn on the broiler just before launch for max oven spring.
adding water to the flour, salt, sugar and yeast
24 hour dough before it is kneaded by hand
24 hour dough after it is kneaded, notice the stickiness
24 hour dough balls, before the final proof
Why It Works
You get flavor, structure, and that magical oven spring without waiting 3 days. Perfect for weeknights, spontaneous pizza parties, or when someone says, “Can we make pizza tomorrow?”
Tools I Use
- Baking Steel Original — For that pro-level crisp.
- Dough Container — Keeps your dough cozy during proofing.
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