Easy Homemade Pizza Dough – Overnight Fermented for Flavor
-makes 2 large or 3 medium pizzas
Say goodbye to bland, rushed pizza dough—this easy overnight pizza dough is a total game changer. Barely any kneading, no fancy equipment, just simple ingredients and a little time. With a slow, cold fermentation, this dough develops rich flavor and that irresistible chewy-crispy crust every great pizza deserves. Whether you’re firing it up in a home oven or pizza stone, this recipe delivers pizzeria-quality results with minimal effort. Perfect for weeknight dinners or weekend pizza nights! Recipe video here! 
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Why fermented your pizza dough?? Check out Chef Payal’s expert tips over on our Instagram!

Ingredients for Homemade Pizza

For the dough
450g strong bread flour - if using a domestic oven (or 00 flour if using a pizza oven)
50g whole-wheat four
10g salt
1/2 teaspoon instant dry yeast
335ml lukewarm water
​15g olive oil (not traditional for Neapolitan, but helps retain moisture esp. in domestic ovens)
Semolina, for sprinkling

For sauce
200g tinned San Marzano tomatoes or good tomato passata
salt & pepper, a good pinch each
1 x tablespoons extra virgin olive oil, & extra for drizzling

Topping for Margherita
Extra virgin olive oil, for drizzling
Freshly grated Pecorino or Parmesan (use about 1-2 tablespoons per pizza)
1 x ball fresh Buffalo mozzarella (use about 85g per pizza)
A few fresh basil leaves

Topping for Parma Ham (Prosciutto) & Rocket
Extra virgin olive oil, for drizzling
1 x ball fresh Buffalo mozzarella (use about 85g per pizza)
Freshly grated Pecorino or Parmesan (use about 1-2 tablespoons per pizza)
4 x slices of Parma ham (per pizza)
Handful of rocket (per pizza)
Juice of ½ lemon

Special equipment
Pizza baking trays OR pizza stone & peel
Oven
Spray bottle filled with water 

Recipe
Prepare the Dough
In a large bowl, combine the flour and yeast. Add the water and mix until a shaggy dough forms. Add the salt and knead for a few minutes until slightly smoother. Add the olive oil, then continue kneading until the dough comes together into a cohesive, slightly tacky ball.

Cover the bowl with a cloth or cling film and leave it in a warm spot. Over the next 90 minutes, perform 2–3 stretch and folds, spaced 30 minutes apart, to build gluten strength. After the final fold, cover and let the dough rest until roughly doubled in size—about 1 hour.

Shape the Dough
Once the dough has risen, gently knock it back to release excess air. Divide it into 2–3 equal portions.

To form dough balls:
Pinch the edges of each piece towards the center, then flip it seam-side down. Rotate and tuck the dough against the counter 4–5 times to build surface tension and form a smooth, tight ball. Place the dough balls into a flat, lightly oiled airtight container, spaced apart.

Fermentation
  • For same-day use: Leave the dough at room temperature until doubled in size.
  • For best results: Refrigerate the dough for 24–75 hours. Slow fermentation develops better flavor and makes the dough easier to digest. Before baking, remove the dough from the fridge and let it rest at room temperature for 2–3 hours so it becomes soft and stretchable.

Prepare the Oven
Preheat your oven to its highest setting (250–300°C). Place a pizza stone or inverted oven tray on the middle rack and heat for at least 30 minutes.
(Note: Traditional Neapolitan pizzas are baked at over 400°C for under 90 seconds.)

Make the Sauce
In a tall container, combine canned tomatoes or passata with salt, pepper, and 1 tablespoon of extra virgin olive oil. Blend until smooth. Divide into 2–3 equal portions.

Shape the Pizza
Dust a clean work surface with semolina. Using a pastry cutter, gently lift a dough ball and place it on the semolina. Use your fingers to press and stretch the dough into a round shape, leaving a thicker border (cornicione). Flip and turn the dough as needed to coat it lightly with semolina and prevent sticking.

Be gentle—stretch the dough as thin as you can without tearing. Place the base on a semolina- or flour-dusted pizza peel, or on parchment paper if preferred.

Assemble
  • Margherita: Spread tomato sauce over the base. Sprinkle with pecorino, add fresh basil, and top with mozzarella.
  • Parma Ham Pizza: Spread sauce, then top with mozzarella and pecorino.

Bake
Slide the pizza onto the preheated tray or stone. Lightly spray the top with water to prevent drying out.

Bake for 6–8 minutes or until the crust is golden and the cheese is bubbling.
(If using a pizza oven, bake for less than 90 seconds, rotating halfway through.)

Finish & Serve
Toss rocket leaves in a little olive oil and lemon juice.
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Remove pizzas from the oven and serve immediately.

​Top the Parma ham pizza with Parma ham and the dressed rocket just before serving.
​Note: If using a proper high heat pizza oven at 480C, the cooking time will be less than 90 seconds.
For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
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