h1>Easy 24-Hour Pizza Dough
After 13 years of making pizza, from my first slab of steel pulled from my dad's shop in Hanover, MA to teaching thousands of students in our free pizza classes — here's what I've learned: The best dough is the one you'll actually make consistently.
Our 72-hour dough is incredible for special occasions. But this 24-hour method? This is what keeps pizza nights happening every week in my house.
I built this dough using the same no-knead method and high-protein flour as the 72-hour version, but with a timeline that fits real life. You still get flavor. You still get structure. And on a properly heated Baking Steel, you get a crispy, blistered crust that rivals any pizzeria.
And when you're ready to go all in on the 72-hour ferment without the measuring? Our 72-Hour Pizza Dough Mix uses Central Milling organic flour, pre-portioned. Just add water.
This isn't a shortcut. It's a workflow.
Can you get more complex flavor with 72 hours? Sure. But can most people tell the difference when it's baked at 550°F on a screaming hot Baking Steel with perfect oven spring and a blistered crust? Honestly, no. And the ones who can still think this is incredible pizza. I've served both side by side at pizza nights — nobody picks one over the other.
This dough destroys takeout. It beats store-bought by miles. And it fits into real life. We believe in this recipe so much — along with our 72-hour version — that they're becoming the foundation for our upcoming Baking Steel dough packs. More on that soon.
Mix it Monday night. Bake it Tuesday night. Make it every week. This is the pro move for busy people.
Pizza Dough Timeline Comparison
| Method | Total Time | Flavor | Texture | Best For |
|---|---|---|---|---|
| Same-Day Dough | 2-4 hours | Mild, yeasty | Dense, chewy | Emergency pizza night |
| 24-Hour Dough ⭐ | 24 hours | Good, balanced, tangy | Chewy with nice air pockets | Weeknight planning |
| 72-Hour Dough | 72 hours | Deep, complex, sourdough-like | Open crumb, airy | Weekend projects, special occasions |
Why 24 hours? It's the sweet spot for weeknight pizza. You get real fermentation flavor without the 3-day commitment. I make this every week. It's in my rotation. It should be in yours.
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 (we use Central Milling Organic — the same flour going into our upcoming dough packs)
- 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. No stand mixer needed — hands work best for this.
- Add olive oil and knead again until incorporated.
- Bulk ferment at room temp for 12–24 hours. This is where time does the heavy lifting — the dough develops flavor and structure while you go about your day.
- Divide into 3 equal parts and make dough balls.
- Place in oiled containers or one of our dough containers — I designed these specifically for proofing. Cover for 3 hours.
- Stretch, top, and bake on a preheated Baking Steel at 500°F. Steel conducts heat far faster than stone — that's the whole reason I invented it.
Scale it perfectly: Use the Baking Steel Dough Calculator to size this recipe up or down without messing up hydration.
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
What Makes This Dough Shine
This dough is forgiving, but two tools take it from good to great:
The Baking Steel Original — Your home oven tops out at 550°F, but a preheated Baking Steel stores and transfers heat like a 900°F deck oven. That's what gives you the crispy, blistered crust you see in pizzerias. I figured this out back in 2012 after reading that steel conducts heat better than stone — then I grabbed a slab from my family's shop and tested it. The first pizza told me everything.
After 13 years of teaching pizza-making, I can tell you: the steel is what turns good dough into great pizza. It's not required, but it's the difference between "pretty good" and "holy shit, I made this at home?"
The Dough Container — Keeps your dough protected during the 24-hour fermentation. No plastic wrap, no mess, no dried-out dough. Just clean, controlled proofing. I designed these to stack in the fridge so you can proof multiple batches without the chaos.
Why This Dough Works
Because consistency beats perfection.
You get flavor, structure, and that magical oven spring without waiting 3 days. The 24-hour fermentation develops enough complexity to destroy takeout or store-bought dough, and on a screaming hot Baking Steel, it bakes up with a crispy, blistered crust that makes people ask, "Wait, you made this at home?"
I've been making this dough every week for years. It's the pro move for busy people. It's not a shortcut. It's a workflow.
And when your kid asks, "Can we make pizza tomorrow?" the answer is yes. That happens in my house constantly.
Pro Tips
- 💪 Don't skip the 3-hour final proof — This is when the dough relaxes and becomes easy to stretch. Rush it and you'll fight with snapping dough. I tell everyone in my pizza classes: if you're fighting the dough, it needs more time.
- 📏 Use a digital scale — Volume measurements (cups) are inconsistent. Weight is precise. This dough is 70% hydration, and that ratio matters. This recipe is dialed in to the gram.
- 🔥 Preheat for 45-60 minutes minimum — Your Baking Steel needs time to fully saturate with heat. This is non-negotiable for great crust. Turn on the broiler just before launch for max oven spring. Steel stores heat like nothing else — that's the science behind why I started this company.
- 🧊 Cold fermentation is flexible — You can push this dough to 48-72 hours in the fridge for more flavor. The longer it goes, the more complex it gets. I do this all the time when plans change.
- 📦 Store in a dough container — I designed these specifically for this. Keeps the fridge clean and the dough protected. No plastic wrap, no dried-out surface.
- 🍕 Less is more with toppings — Overloading kills the crust. Keep it simple: sauce, cheese, 1-2 toppings max.
- 🌡️ Room temp matters — If your kitchen is cold (below 65°F), fermentation will be slower. Give it extra time. If it's hot (above 75°F), it might be ready sooner. After thousands of batches, I can tell by look and feel — and you will too.
Frequently Asked Questions
Do I need a Baking Steel for 24-hour dough?
No, but it's a game-changer. The Baking Steel's intense heat conductivity gives you that crispy, blistered crust even with a shorter fermentation. A pizza stone will work, but the steel delivers pro-level results at home. I literally invented it because I couldn't get pizzeria-quality crust any other way in a home oven.
After 13 years of teaching pizza-making, I can tell you: the steel is what turns good dough into great pizza. If you're serious about pizza night, it's worth the upgrade.
What's the difference between 24-hour and 72-hour pizza dough?
72-hour dough has deeper, more complex flavor due to extended fermentation. It's incredible for special occasions.
But here's the truth: I make 24-hour dough every week. It's in my rotation. It fits into real life. And on a properly heated Baking Steel, it produces some of the best pizza you'll ever make.
Can you taste the difference? Maybe. But most people can't — and the ones who can still think this is phenomenal pizza.
The best dough is the one you'll actually make consistently. For me, that's 24-hour dough during the week, 72-hour for weekends or special dinners. Both work beautifully on a Baking Steel.
Want even more flavor? Try our 72-hour dough recipe.
Why does my 24-hour dough snap back when I stretch it?
It needs more rest time after balling. Make sure you're giving it a full 3 hours at room temperature after dividing. If it's still fighting you, let it rest another 30-60 minutes.
The gluten needs time to relax. Patience is key. Don't force it — let time do the work.
Can I refrigerate this dough longer than 24 hours?
Yes! You can push it to 48-72 hours in the fridge for even more flavor. The longer it goes, the more it behaves like our 72-hour dough recipe.
I do this all the time. Mix it Monday, bake it Wednesday or Thursday. The flexibility is one of the best parts of this method.
Can I freeze 24-hour pizza dough?
Absolutely. After the 24-hour fermentation, divide and ball, then freeze in airtight containers or freezer bags. It will keep for up to 3 months.
To use: Thaw overnight in the fridge, then bring to room temp for 3 hours before stretching. The Baking Steel brings frozen-then-thawed dough right back to life — I've tested it hundreds of times. See our full freezing guide for details.
What temperature should I bake 24-hour pizza dough?
Preheat your oven to 500-550°F with the Baking Steel inside for at least 45 minutes. The steel needs time to fully saturate with heat — this is what gives you that pizzeria-quality crust.
Turn on the broiler 2-3 minutes before launching your pizza for maximum oven spring. The steel stores heat like a deck oven, giving you that crispy bottom and perfect rise.
Can I use all-purpose flour instead of bread flour?
You can, but bread flour's higher protein content (12-14%) gives better structure and chew. If you use all-purpose, reduce the water by 5-10g to avoid a too-wet dough.
I recommend bread flour for best results. Central Milling Organic is my go-to — it's what we use in our kitchen and what we'll be using in our upcoming dough packs.
Why is my crust not crispy?
Two common issues:
- Your oven/steel wasn't preheated long enough — Give it a full 45-60 minutes. The steel needs to fully saturate with heat.
- You're using too much sauce or wet toppings — Less is more. Overloading the pizza with wet ingredients steams the crust instead of crisping it.
The Baking Steel's heat conductivity helps, but you need to set it up for success.
How long does 24-hour pizza dough last in the fridge?
Use it within 3-4 days for best results. After that, the flavor gets more tangy (which some people love, including me) but the structure can start to break down.
If you want to keep it longer, freeze it instead.
Can I use this dough the same day?
This recipe is specifically designed for 24-hour fermentation. For same-day pizza, you'd need more yeast and a different timeline.
The 24-hour rest is what gives this dough its flavor and easy stretch. Plan ahead and you'll be rewarded. It's worth the wait.
Who invented the Baking Steel?
Andris Lagsdin. In 2012, I read that steel conducts heat better than stone, grabbed a slab from my family's Stoughton Steel Company in Hanover, MA, and tested it in my home oven. The first pizza changed everything. What started as a Kickstarter project — boosted by an early endorsement from Kenji López-Alt on Serious Eats — is now used by hundreds of thousands of home cooks worldwide. Every Baking Steel is still made at our family shop.
Your oven can't hit 800°F, but a preheated Baking Steel stores the kind of heat that transforms this dough. If you want that rise, crunch, and blistered bottom at home, bake on the Baking Steel Original.
About Andris
Andris Lagsdin invented the Baking Steel in 2012 using steel from his family's Stoughton Steel Company in Hanover, MA — a shop his family has run since the 1960s. What started as a Kickstarter project (backed after an endorsement from Kenji López-Alt on Serious Eats) has grown into the go-to tool for hundreds of thousands of home pizza makers. Every Baking Steel is still made at the family shop.
After 13 years of making pizza and teaching thousands of students, Andris has learned that the best dough is the one you'll actually make consistently. This 24-hour method is what he makes every week at home — it's not a compromise, it's a workflow.
He trained under renowned chef Todd English, is the co-author of Baking with Steel with Jesse Olson Moore, and teaches pizza-making through his free online classes and recipes.
In 2026, Andris launched the 72-Hour Pizza Dough Mix the same recipe he's been teaching for over a decade, now in a bag. Just add water.
More recipes from Andris:
72-Hour Pizza Dough Recipe
How to Freeze Pizza Dough
Smash Burgers on the Baking Steel
Stop Using Cornmeal on Your Peel
