Printable: 24 Hour Pizza Dough Recipe

🍕 Easy 24-Hour Pizza Dough Recipe

Prep Time: 10 minutes
Fermentation Time: 24 hours
Yield: 3 dough balls (12–14” pizzas)

In a large mixing bowl, add the flour. Sprinkle the yeast over the top and whisk to distribute evenly. Then add the salt and whisk again — this keeps yeast and salt from direct contact too soon.
Pour in the water and mix with your hands or a dough whisk until fully hydrated. The dough will be slightly shaggy — that’s good.
Cover the bowl with a lid or plastic wrap and let it rest for 20 minutes.
Perform one set of stretch and folds: wet your hands, grab one edge of the dough, stretch it upward, then fold it back over. Rotate the bowl and repeat this 4 times.
Cover and let the dough rise at room temperature (ideally around 70°F) for 24 hours. It should double in size and feel airy.
After 24 hours, divide and shape into 3 dough balls. Use immediately or store in the fridge for up to 2 days.

Use a digital scale. Measuring by grams makes a huge difference in consistency.
For better oven spring, pull the dough from the fridge and let it rest for 3 hours before baking.
Bake on a preheated Baking Steel at 500–550°F for the crispiest, bubbliest crust.