Same-Day Pizza Dough

This is a basic pizza dough that doesn’t require overnight fermentation – you can make it in the morning and have pizza for dinner. It works on a pizza stone, cast iron, or even a sheet pan.

June Arthurs
January 23, 2026
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Ingredients (~6 dough balls)

  • 1 lb (~3 1/2 cups) ’00’ flour
  • 1 lb (~3 1/2 cups) all-purpose flour
  • 1 1/2 tsp active dry yeast
  • 1 Tbsp + 1 tsp fine sea salt
  • ~2 1/4 cups warm water (no warmer than 100F)
  • 3 Tbsp olive oil

Mix the Dough in a Stand Mixer

In the bowl of a stand mixer fitted with the dough hook, whisk together both flours, yeast, and salt.

Pour in the water and olive oil; mix on medium-low for 10 minutes until the dough is smooth.

The dough will look shaggy at first but will come together as the gluten develops.

First Rise for 2 Hours

Transfer the dough to a greased bowl and cover with plastic wrap.

Let it rise for 2 hours or until doubled in size.

The dough should feel light and airy when you gently poke it.

Divide Into 6 Dough Balls

Turn the dough out onto a clean work surface – it should be tacky but not sticky.

If it’s a little sticky, lightly dust with flour but don’t overdo it.

Divide the dough into 6 equal portions and shape into smooth, tight balls by tucking the edges under and rolling against the counter.

Cold Ferment for at Least 2 Hours

Transfer the dough balls to a greased container or pizza dough box.

Cover and refrigerate for at least 2 hours, up to 72 hours.

The longer fermentation develops more flavor and makes the dough easier to stretch.

Bring to Room Temperature Before Stretching

Pull the dough from the fridge 30 minutes to 1 hour before you plan to cook.

On a well-floured surface, stretch each ball into an 11-12″ circle.

Start from the center and work outward – don’t worry about perfect circles.

Same-Day Pizza Dough

This is a basic pizza dough that doesn’t require overnight fermentation – you can make it in the morning and have pizza for dinner. It works on a pizza stone, cast iron, or even a sheet pan.
prep time20 minutes
resting or cooling time3 days
total time3 days 20 minutes
Print Recipe

Ingredients

Ingredients (~6 dough balls)

  • 1 lb ’00’ flour, ~3 1/2 cups
  • 1 lb all-purpose flour, ~3 1/2 cups
  • 1 1/2 tsp active dry yeast
  • 1 Tbsp + 1 tsp fine sea salt
  • ~2 1/4 cups warm water, no warmer than 100F
  • 3 Tbsp olive oil

Instructions

  • Whisk flours, yeast, and salt in stand mixer bowl.
  • Add water and olive oil; mix on medium-low for 10 minutes until smooth.
  • Transfer to greased bowl, cover, and rise 2 hours until doubled.
  • Turn out dough, divide into 6 equal portions, shape into tight balls.
  • Refrigerate dough balls 2-72 hours.
  • Remove from fridge 30-60 minutes before use.
  • Stretch each ball on floured surface to 11-12″ circle.

Notes

Cold fermentation develops better flavor and texture.