I Want Pizza Tonight: Same-Day Pizza Dough Recipe
Quick Answer
Yes, you can make pizza dough in the morning and have pizza by dinner. This same-day recipe uses a little sugar and double the yeast to speed up fermentation, giving you workable dough in 8-10 hours instead of 72. The flavor is "young" and simple, not as complex as a long fermentation, but it's still delicious and perfect for those "I want pizza tonight" moments.
Last Updated: January 2026
We've All Been There
It's 10am on a Saturday. You wake up thinking about pizza. But your go-to 72-hour dough recipe? That requires planning three days ahead. You didn't plan. You just want pizza tonight.
This is that recipe.
It's not going to have the complex, fermented flavor of a 72-hour dough. The flavor is "young" simple bread flavor, clean, straightforward. But it's good. And more importantly, this dough keeps the night alive. We get pizza.
Make it in the morning. Have pizza by dinner. Simple as that.
What Makes This Dough Faster?
Three things:
1. Sugar A little bit of sugar (just 10 grams) feeds the yeast and speeds up fermentation. It's like giving the yeast a shot of espresso—they wake up faster and get to work.
2. Double the Yeast Most of my dough recipes use 1 gram of yeast. This one uses 2 grams. More yeast = more activity = faster rise.
3. Lower Hydration (67%) Most of our doughs live at 70% hydration. But when time is compressed into a single afternoon or day, we tighten it slightly to 67% so the dough stays strong and predictable. Higher hydration doughs need more time to develop structure when you're working fast, a slightly drier dough is easier to handle and less likely to overproof or collapse. From a science perspective, higher hydration means a weaker initial gluten network that needs more time to organize. Lowering the hydration to 67% creates a tighter gluten network from the start, which is why it's perfect for a same-day recipe.
That's it. No magic. Just a little boost to get you from morning to evening.
The Recipe
Ingredients (Makes 3 Dough Balls, ~287g Each)
- 500 grams all-purpose flour (organic preferred)
- 335 grams water (room temperature)
- 15 grams sea salt
- 2 grams active dry yeast
- 10 grams organic cane sugar
Directions
Step 1: Mix the Dry Ingredients Measure the flour into a large bowl. Add the sea salt and whisk to combine. Add the yeast, whisk again. Add the sugar, whisk one more time. This distributes everything evenly so you don't get pockets of salt or yeast.
Step 2: Add Water and Knead Slowly add the room-temperature water and start mixing with your hands (or a wooden spoon). Once it comes together, knead for 2 minutes until it forms a shaggy dough. It won't be smooth yet, that's fine.
Step 3: First Rest (20 Minutes) Cover the bowl with a damp towel or plastic wrap and let it rest for 20 minutes. This is where the magic starts.
What's happening: The flour is hydrating, water is soaking into the flour proteins (gluten and gliadin), softening them. The gluten you just created by kneading is tight and tense, and this rest lets it relax. When you come back to knead again, the dough will be softer and easier to work with.
Step 4: Second Knead (2-3 Minutes) After 20 minutes, knead the dough again for 2-3 minutes. You'll notice it's smoother now, more cohesive. That's the gluten network organizing itself.
Step 5: Bulk Fermentation (2-12 Hours) Cover the dough and let it rest for at least 2 hours, up to 12 hours. The sweet spot is around 4-6 hours if you're making it in the morning for dinner.
What's happening: The yeast is eating the sugars (from the flour and the added sugar) and producing CO2 (gas) and alcohol. This is what makes the dough rise. The gluten network is also strengthening and organizing itself, even without kneading, the dough is "working" on its own. Flavor compounds are developing, but since this is a short fermentation, the flavor stays "young" and simple.
Why the 2-12 hour window? Less than 2 hours and the dough is underdeveloped, dense and tight. More than 24 hours and it overproofs, the gluten weakens and the dough collapses. Aim for 4-6 hours for best results. For same day dough, 12 is our max.
Step 6: Ball It Up After the bulk fermentation, divide the dough into 3 equal pieces (about 287 grams each). Shape each piece into a tight ball by folding the edges into the center, then rolling it on the counter with your hand cupped over it. Place the balls on a lightly floured surface or tray, cover, and let rest for 3 hours.
After balling, the dough is smooth and tight. The 3-hour rest will relax the gluten and make it easy to stretch.
Three dough balls (~287g each) resting on the Baking Steel. Cover and let rest for 3 hours before stretching.
What's happening: When you ball the dough, you tighten the gluten. The 3-hour rest lets it relax so it's easy to stretch without snapping back. The yeast is still working, creating a little more gas, making the dough light and airy. This rest is what makes the dough "workable" and easy to shape.
Step 7: Make Pizza! After 3 hours, your dough is ready. Stretch it, top it, bake it on your Baking Steel at 500°F for 5-7 minutes. Enjoy.
Stretched dough topped with sauce and cheese, ready to slide onto the preheated Baking Steel.
The Timeline (Morning to Evening)
Here's what a typical day looks like:
- 10:00am: Mix and knead (5 minutes)
- 10:05am: First rest (20 minutes)
- 10:25am: Second knead (3 minutes)
- 10:30am: Bulk fermentation (4-6 hours)
- 2:30pm-4:30pm: Ball it up
- 2:30pm-4:30pm: Final rest (3 hours)
- 5:30pm-7:30pm: Pizza time!
Total time: 8-10 hours from start to pizza.
How Does It Compare to 72-Hour Dough?
Let's be honest: this isn't as good as 72-hour dough.
Our 72-hour dough has complex flavor tangy, slightly sour, with layers of depth from the long fermentation. The texture is lighter, airier, with more structure.
This dough? It tastes "young." Simple bread flavor. Clean. Straightforward. It's not complex, but it's good. And when you want pizza tonight and didn't plan ahead, it's perfect.
Think of it this way: 72-hour dough is a fine wine. This dough is a cold beer on a hot day. Both have their place.
Pizza baking on the Baking Steel at 500°F—watch the cheese bubble and caramelize to golden perfection.
Tips for Success
- Don't skip the rests. Seriously. The 20-minute rest and the 3-hour final rest are where the gluten relaxes and the dough becomes workable. Skip them and you'll fight with tight, snappy dough that won't stretch.
- Room temperature matters. If your kitchen is cold (below 65°F), fermentation will be slower. If it's warm (above 75°F), it'll be faster. Adjust your timing accordingly.
- Use room-temperature water. Cold water slows down fermentation. Hot water kills the yeast. Room temp is the sweet spot.
- Organic flour and sugar (optional but recommended). I use organic because it tastes better and has fewer additives. But regular all-purpose flour works fine too.
Why This Recipe Works
Most same-day pizza dough recipes ar not good. They use way too much yeast (5-10 grams), which makes the dough taste like yeast. Or they skip the rests, which makes the dough impossible to work with.
This recipe uses just enough yeast to speed things up without overpowering the flavor. And it respects the rests because gluten development and relaxation take time, even in a fast recipe.
The result? Dough that's ready in 8-10 hours, tastes good, and actually works.
When to Use This Recipe
Use this recipe when:
- You wake up wanting pizza tonight
- You forgot to make dough 3 days ago
- You're having people over and need pizza NOW
- You want to test a new topping combo without committing to 72 hours
Don't use this recipe when:
- You have time to plan ahead (use the 72-hour dough instead)
- You want the absolute best flavor and texture (again, 72-hour dough)
This is your "good enough for tonight" recipe. And sometimes, that's exactly what you need.
About Andris
I'm Andris Lagsdin, and I invented the Baking Steel in 2012 after years of chasing the perfect homemade pizza. I'd worked in professional kitchens alongside chefs like Todd English, but couldn't recreate that pizzeria-quality crust at home—until I read one line in Modernist Cuisine: "Steel conducts heat better than stone." My family had run Stoughton Steel Company for over 50 years, so I grabbed a slab from my dad's shop and tested it. That first pizza told me everything: steel beats stone. Today, tens of thousands of home cooks and pros use Baking Steel to make legendary pizza, bread, and more from regular ovens. Read more about my story and the Baking Steel journey.
Frequently Asked Questions
Can I make this dough the night before?
Yes! If you want pizza tomorrow night, make the dough in the morning, let it bulk ferment for 6-8 hours, ball it up, and put it in the fridge overnight. Take it out 2-3 hours before you want to make pizza to let it come to room temperature.
Can I use instant yeast instead of active dry yeast?
Yes. Instant yeast and active dry yeast are interchangeable in this recipe. Use the same amount (2 grams ).
What if I don't have a scale?
Get a scale. Seriously. Baking by weight is more accurate than volume measurements. But if you must: 500g flour ≈ 4 cups, 335g water ≈ 1.4 cups (a scant 1.5 cups), 15g salt ≈ 2.5 teaspoons, 2g yeast ≈ 3/4 teaspoon, 10g sugar ≈ 2.5 teaspoons.
Can I use bread flour instead of all-purpose flour?
Yes, but you'll need to add a bit more water (maybe 10-20 grams) because bread flour absorbs more water. The dough will also be chewier and have more structure.
How do I know when the dough is ready after bulk fermentation?
The dough should roughly double in size and feel light and airy when you poke it. If it springs back slowly, it's ready. If it springs back immediately, give it more time. If it doesn't spring back at all, it's overproofed (but you can still use it—just be gentle).
Can I freeze this dough?
Yes. After balling, wrap each ball tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight, then let it come to room temperature for 2-3 hours before using.
Why is my dough too sticky?
This dough is sticky, it's higher hydration. Add a little more flour (10-20 grams at a time) until it's workable. Don't add too much or the dough will be dry. When balling, keep a generous amount of flour on your hands.
Why is my dough too dry?
You didn't add enough water, or your flour absorbs more water than mine. Add a little more water (10-20 grams at a time) until it comes together. The dough should be soft and slightly tacky, not dry and crumbly. Did you use a scale?
Can I make this dough in a stand mixer?
Yes. Use the dough hook and mix on low speed for 2 minutes (first knead), rest for 20 minutes, then mix on low speed for 2-3 minutes (second knead). But honestly, this dough is so easy to make by hand that a mixer is overkill.
What temperature should the water be?
Room temperature (around 70-75°F). If your kitchen is cold, you can use slightly warmer water (80-85°F) to speed things up. Don't use hot water, it'll kill the yeast.
Can I add herbs or garlic to the dough?
Yes! Add dried herbs (oregano, basil, garlic powder) when you mix the dry ingredients. Fresh herbs and garlic can be added during the second knead. Just don't go overboard—1-2 teaspoons of dried herbs or 1-2 cloves of minced garlic is plenty.
Do I need a Baking Steel to make this pizza?
No, but it helps. A Baking Steel gets hotter than a pizza stone and holds that heat better, which means crispier crust and better oven spring. If you don't have a Baking Steel, use a pizza stone or a preheated sheet pan. Just know that the results won't be quite as good. Check out our Baking Steels here.
