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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
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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.