Overnight No-Knead Pizza Dough

⚠️ A little warning before you start

This recipe is very simple, but it does require some experience with handling and stretching pizza dough.

It is intended for a pizza oven that reaches around 400°C or higher.

This is what I use personally.

KLAIF Elektrischer Pizzaofen

I would not recommend this recipe for a regular home oven, as the very high hydration makes the dough difficult to handle and it needs a very hot oven to work properly.

If you are new to stretching pizza dough, this may take a little practice.

Why such a wet dough?

I developed this method especially for group events, where I can prepare a large amount of dough the night before and then leave it completely untouched until the event. This makes the preparation much easier and also provides a more hygienic way to handle dough when cooking for a group, since there is no need to knead or repeatedly handle the dough beforehand.

Hydration: 83% before the dusting flour. (Very sticky)

Approx. 69% final hydration if all 60 g of extra flour is incorporated into the dough.

No-Knead Pizza Dough for 2-3 Pizzas

• 300 g flour

• 250 g water

• 8 g salt

• A pinch of sugar

• 20g Fresh Yeast(Oma's ur Hefe)

• About 30 g each extra flour for dusting and handling for each portion.

• (total up to 60g for 2 portions)

The goal ❣️

Step1

Dissolve fresh yeast into warm water and activate it with a pinch of sugar.

(I use this flour and yeast) Spelt 630 and Wheat 405 works well but spelt flour is

more difficult to handle.

Step２

For the overnight method, mix everything together with a stick.

The dough will be very wet and sticky — that’s intentional.

Step3

Let it ferment at room temperature for 1 hour.

Then cover it and leave it in the fridge overnight. Use a large container and cover it with plastic wrap, just in case the dough overflows as it rises.

Step４

The next day, divide this dough into two portions.

Use the extra flour as needed to make the dough manageable.

Sprinkle about 2 tbsp (15 g) of flour onto a flat surface.

Scoop the half of this loose dough onto the flour.

Sprinkle another 1 tbsp of flour over the top. Gently gather the dough into a ball shape. Do not knead it — just fold and wrap the dough into a ball shape.

If the dough sticks to your hands, sprinkle another 1 tbsp of flour over it.

If you form the smooth balls like this, they are ready to be stretched.

After stretching the dough, spread about 1tsp olive oil and 2 tbsp of tomato sauce over the surface. Add your toppings and bake for about 5 minutes.

The stone oven should be set to around 400°C (approximately 450°C top heat / 350°C bottom heat).