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overnight pizza crust recipeI love making pizza with my children.  We do it quite often (these picture are from two different pizza making evenings) and it is one of our favorite Friday night activities.  They like to roll out their dough and spoon the sauce over the crust.  They sprinkle their cheese on top and make happy faces with their pepperoni.  We laugh and chat about our day.  It is makes a mess and there is flour everywhere, but I hope that when my babies are adults that they remember our Friday night pizza parties the same way I do.  That they were my favorite way to spend a Friday night.

This pizza crust recipe is different than others that I have made as it proofs overnight in the fridge.  A cold proofed dough is said to have a better flavor, less rise, and is easier to roll thin.  I have to say that I agree, this dough is flavorful and very easy to work with.  It makes a thin pizza crust that is crunchy and chewy.  The only downside that I can see is that you need to plan ahead and make it the day before.  The sauce is a quick, no-cook sauce that is perfect for this pizza.

I have tried to make heart shaped pizzas in the past for Valentine’s Day and never had any luck.  They always baked misshapen and not at all heart shaped.  I saw the heart shaped pepperoni pizza on One Charming Party and there it was.  A solution to my problem.  A festive holiday pizza that looks adorable and tastes great.  This pizza is perfect for your little Valentines.

Pizza crust and sauce recipe from Cooks Illustrated.

It has come to my attention that I have infringed upon a design patent (US D491338S) for heart shaped pepperoni.  Who knew that I could only use my cookie cutter for cookies?  Please be warned that if you choose to recreate this pizza and blog about it, that you will get a letter as well.  Because didn’t you know that shaped processed meats are intellectual property?  Isn’t it a shame that a mom cannot make an adorable Valentine’s Day treat for her children, without violating federal code?

overnight pizza crust recipe3 cups bread flour
2 teaspoons sugar
1/2 teaspoon instant or rapid rise yeast
1 1/3 cups ice water
1 Tablespoon vegetable oil
1 1/2 teaspoons salt

overnight pizza crust recipeIn the bowl of your food processor, pulse together the flour, sugar, and yeast.

overnight pizza crust recipePour the cold water through the feed tube with the machine running.  Process until just combined and my flour remains, about 10 seconds.  Let stand for 10 minutes.

overnight pizza crust recipeAdd the table salt and the vegetable oil and process until the dough comes away from the sides of the bowl.  It takes about a minute.  Pour the dough out and knead it for about 1 minute or until the dough is smooth.

overnight pizza crust recipePut the dough in a bowl coated with vegetable oil.  Cover with plastic wrap and put in the fridge for 24 hours and up to 3 days.

no cook pizza sauce recipeFor the pizza sauce:

1 (28-ounce) can whole peeled tomatoes
1 Tablespoon olive oil
1 teaspoon red wine vinegar
2 garlic cloves
1 teaspoon salt
1 teaspoon dried oregano
1/4 freshly ground pepper

To assemble:

Shredded mozzarella cheese
pepperoni
fresh basil

no cook pizza sauce recipePut everything in the food processor and process until smooth.

no cook pizza sauce recipeCover and refrigerate until you are ready to use.

no cook pizza sauce recipePress your dough out with your fingers.  Top with the pizza sauce and the cheese.

no cook pizza sauce recipeI just used a small heart shaped cookie cutter to cut the pepperoni into heart shapes.

no cook pizza sauce recipePreheat your oven to 500 degrees for at least one hour.  I put the rack as close to the top of the oven as I can and still have room to get the pizza in and out.  Slide the pizza onto a pizza stone or a cookie sheet that has been flipped over.

no cook pizza sauce recipeBake until the cheese is melted and bubbly, about 1o to 12 minutes.  Let the pizza stand for 5 minutes before you cut it.

no cook pizza sauce recipe

I hope that you will spend a Friday night like this very soon.  Aren’t my boys cute?

Overnight Pizza Crust

Ingredients

  • 3 cups bread flour
  • 2 teaspoons sugar
  • 1/2 teaspoon instant or rapid rise yeast
  • 1 1/3 cups ice water
  • 1 Tablespoon vegetable oil
  • 1 1/2 teaspoons salt
  • For the pizza sauce:
  • 1 (28-ounce) can whole peeled tomatoes
  • 1 Tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • 2 garlic cloves
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/4 freshly ground pepper
  • To assemble:
  • Shredded mozzarella cheese
  • pepperoni
  • fresh basil

Instructions

  1. In the bowl of your food processor, pulse together the flour, sugar, and yeast.
  2. Pour the cold water through the feed tube with the machine running. Process until just combined and my flour remains, about 10 seconds. Let stand for 10 minutes.
  3. Add the table salt and the vegetable oil and process until the dough comes away from the sides of the bowl. It takes about a minute. Pour the dough out and knead it for about 1 minute or until the dough is smooth.
  4. Put the dough in a bowl coated with vegetable oil. Cover with plastic wrap and put in the fridge for 24 hours and up to 3 days.
  5. Put everything in the food processor and process until smooth.
  6. Cover and refrigerate until you are ready to use.
  7. Press your dough out with your fingers. Top with the pizza sauce and the cheese.
  8. I just used a small heart shaped cookie cutter to cut the pepperoni into heart shapes.
  9. Preheat your oven to 500 degrees for at least one hour. I put the rack as close to the top of the oven as I can and still have room to get the pizza in and out. Slide the pizza onto a pizza stone or a cookie sheet that has been flipped over.
  10. Bake until the cheese is melted and bubbly, about 1o to 12 minutes. Let the pizza stand for 5 minutes before you cut it.
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88 Responses to Overnight Pizza Crust

  1. Lee Currie says:

    Thanks so much for this! Your kids are adorable. The overnight crust sounds perfect for my picky thin-crust only crowd. Question: what do you mean about a “flipped over” cookie sheet/pizza stone?

    • bakedbree says:

      If you do not have a pizza stone, you can take a baking sheet and flip it over so that the surface is flat. So that you do not have to deal with the high edges, and it works in the same way as a pizza stone. It cooks the bottom of the pizza.

  2. Karin van D. says:

    They are very cute. And that dough sounds great. I am going to try it out, we love pizza around here!

  3. Shelby says:

    Your boys are absolutely adorable! Love your pizzas. :)

  4. Dorothy says:

    This is so great! I can’t wait to try the heart-shaped pepperoni. I love the idea of an overnight crust too, because I either (a) forget to make the dough at 3pm or (b) am too tired and don’t want to. :)

    Question – when making the dough in the food processor – are you using the regular or dough blade? (I tried making bread using the regular blade, as a recipe called for, and it ended up climbing up into the blade, and into the machine under the bowl! I must have done something wrong!)

    Thanks for all your awesome recipes. I love making them!

  5. SO Adorable. Love this post and your blog.

  6. Skylar says:

    omygoodness!! pepperoni hearts?? how did i never think of this?! adorable! i may just have to steal that idea some time… :)

  7. Katie says:

    I absolutely love the heart-shaped pepperoni. That’s so creative!

  8. Crustabakes says:

    Your boys are too cute!! With pizzas coming out looking like that, i think friday night pizza parties will be deeply etched in their minds even when they get older :)

  9. Love Love Love the heart-shaped pepperoni! Gorgeous pizza. Bellissima!

  10. the heart shaped pepperoni is almost as cute as your boys.
    thanks for sharing…..I’m going to get my cookie cutter collection out!

  11. JP says:

    Your boys are most certainly cute! Thanks for the idea. The in-laws are coming over for a game night on Saturday (sorry, Friday), and I’m now planning to have these for dinner. THANKS!!

  12. brilynn says:

    Aw, love the hearts!

  13. Love the heart shaped peperoni…..I always talk about making my own pizza but never do it….this is inspiration to do it!

  14. Lisa says:

    I love that this can be made the night before or anytime in advance. Less work, woo hoo! It’s seriously giving me a craving for pizza right now.

  15. We made Pepperoni Pizza (complete with heart shaped pepperoni) over the weekend too. It was a total hit – so cute! I will have to give this crust recipe a try sometime.

  16. bentley says:

    we just got a pizza stone so this recipe came at the perfect time and love those heart shaped pepperonis.

  17. Chantal says:

    What a darling pizza! Precious boys and great tutorial pics! Love love the idea of heart shaped pepperoni :)

  18. Debora Glover says:

    Such a cute idea!! And who knew there were pepperoni police watching…haha I still think I’ll cut my pepperoni out and post it!! Great idea and looks so yummy =)

  19. Anneliese says:

    hey bree,

    i love your blog and have tried a few of your recipes, but the time i made the rosemary & garlic pizza it did not turn out the way i planned. verrrrrry thick and dry. so on this pizza how should i go about this recipe to feed 10 people from one large pizza or even two large pizzas and not have that problem again?

    im new to all of this in law stuff and feeding a large family for get togethers that is not fast food or take out…….plz help

    thanks. love everything about your blog by the way, colors, photos, ideas, recipes, & family all beautiful!!!!! :)

    • bakedbree says:

      You probably added too much flour. When the dough starts to pull away from the sides of the bowl then you are done adding flour. Add it very slowly, maybe a 1/4 cup at a time. I would at least make 4 batches of dough. I would much rather have way too much than way too little.

      Thank you Anneliese.

  20. Emily says:

    i had no idea you could make pizza crust the night before. question: how well does the dough freeze for later use? and who knew you would be infringing on a patent? and how do they KNOW?! weirdness.

    p.s. i love your blog and have a TON of your recipes bookmarked to make…just thought you should know :)

    • bakedbree says:

      I have never frozen this dough, but it usually does really well. Just thaw it in the fridge. The pepperoni police are always watching I guess!

  21. William says:

    You haven’t violated any federal law – you’re more than welcome to make heart-shaped pepperoni slices on your own! As I tried to make clear, I have a patent on the design and I’m working on having heart-shaped pepperoni slices made and sold in stores across America. It’s great you made these – and that folks like the shape. We knew people would love the shape when we filed for the design patent. All I am trying to do is protect my design patent for heart-shaped pepperoni in commerce.

    Here’s another example to help make the point – You can make ladyfinger cakes and fill them with creme filling in your house – you just can’t make them and sell them as Twinkies®. Your pizzas look beautiful! Thanks for your understanding.

    Thank you for letting folks know the shape is a patented design – sorry for any confusion.

  22. Dorothy says:

    I was going to make the heart shaped pepperoni too, and heart shaped cheese (since my darling daughter won’t eat pepperoni) and wouldn’t you know? It’s got a patent too!

  23. GeekFeeder says:

    That’s one seriously wet dough – 80% hydration is off the top end of what I’ve seen in dozens of dough recipes and texts. My usual dough is about 55%, 11 oz water for 20 oz bread flour, at the opposite end of the spectrum from yours.

    You get some drying in the fridge, and I think that’s what makes this dough workable. Otherwise, I can’t imagine how it wouldn’t stick something fierce. Is this dough stretchable, or do you really have to roll it out? My much drier dough is quite stretchable, but I don’t think it would roll out well at all.

    The slow, retarded rise in the fridge is a classic way to boost the flavor of a dough. It also helps the developed gluten relax, which makes the dough much easier to press out.

    Pizza dough generally freezes beautifully; wrap it tightly and use within a couple months. Let it thaw in the fridge for 24 hours, then go from there.

    • bakedbree says:

      Yes, it is a very wet dough. I trust Cooks Illustrated and it really does work. This dough is stretchable. It is really easy to work with. Thanks for the freezing tips.

  24. Erin in IA says:

    How many mini pizzas or large ones will this dough make? I may try to attempt to make dough for a small super bowl party this weekend for the kiddos to make their own pizzas.

  25. madhu says:

    Yes the pizza looks delicious but your boys steal the show….they are oh so ADORABLE!!! :-)

  26. Martie says:

    I’m just not even sure what to say about the patented pepperoni. :P

    I meant to start this dough last night – I had a feeling we’d have a snow day today, but I forgot… I may start it now (it’s 6 am) and see what it looks like tonight.

  27. Becca says:

    We are gong to try this for the Supper Bowl….hoping it works much better than other homemade pizza dough’s I’ve tried. (You’re recipes all look amazing, so I’m sure it will be wonderful) I don’t have a food processor though, just a standing mixer. Any tips for making it work in there?? Thanks, Bree!

  28. Leslie says:

    I am so thrilled to find your cooking site. It is amazing. I have failed and failed at homemade pizza and this looks perfect. I can’t wait to try this asap!!!! Thanks so much. Amazing recipes, pictures, etc.
    Leslie

  29. Natalie says:

    I am horrible at baking and therefore have no food processor, can you just mix it by hand ?
    I know, bad : ) LOL

    Cute idea for the heart shaped pepperoni ! adorable kids too
    Thanks for sharing

  30. Priscilla says:

    Yes, I have to agree your children are very cute! I love to make pizza at home because my daughter doesn’t like tomato sauce on it. The crust sounds very interesting and I’ll try it the next time we make it.
    Thanks for the ideas.

  31. Sharon says:

    I tried this recipe for my first time making pizza dough. I was worried at first cos it looked kinda wet in the mixer and had a tough time scrapping it out. Should have read some of the comments first. But it turned out great! I love that this is an overnight crust so i can make it the day before and have pizza the next day. Thanks so much for a fulfilling first experience!

  32. Anneliese says:

    Hello Bree,
    Thanks for the help, I am actually going to try this recipe tonight, but quick question, what if you cannot find red wine vinegar for the sauce, would regular vinegar work and I try to not buy so much canned stuff so could I use fresh tomatoes and peel them or any thoughts to any of this? I want to be a great cook and wonderful wife with many traditions and we love pizza and anything homemade so any advice woul be lovely.

    Thanks again,
    Anneliese

    • bakedbree says:

      Regular vinegar would be fine, or a little balsamic. You can always use fresh. I prefer canned sometimes because the quality is more consistent.

  33. Kira Palmer says:

    We make our own pizza all the time. This is by far the best crust recipe I have ever tried AND it is EASY to work with. I used my kitchenaid mixer (it was already out) and it worked fine. Thanks for a winning recipe!

  34. Rebekha Shaw says:

    Hi, Thank you for posting such an easy looking recipe! Quick question – do you need to do anything to the dough before use or is it really as simple as taking it out of the fridge, stretching on the back of a baking sheet, add toppings and bake?

  35. Chiara says:

    Hi! Thanks for the recipe. Just a clarification, 1/4 teaspoon of pepper right? It doesn’t say what unit. Thanks!

  36. [...] out your pizza dough into a 12-inch square.  Mine is not so much a 12-inch square, but you get the idea.  Spread some [...]

  37. I made this AWESOME pizza sauce last week and I blogged about it today. Thanks for the great recipe. I’m never buying jarred again!
    http://www.crazyforcrust.com/2011/08/roasted-zucchini-pizza-with-homemade.html

  38. [...] it was to be Pizza Night for this Sunday’s dinner. I made the dough using the recipe from Bakedbree’s site (my usual source of recipes). We made two pizzas, a big one for the adults and a small one for Zhi [...]

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  42. Amy says:

    This crust is absolutely phenomenal! There are certain foods that I so wish I could find the perfect recipe, for me its brownies, pizza and pie crusts. You stopped the search for two of those for me! Matt’s brownies and this pizza crust. Thank you so much : )

    Oh and I pre-bake quite a few crusts and freeze them, perfection!

  43. JP says:

    We had another fabulous pizza party last night using this crust recipe! Mine and MH’s parents really had fun making their own pizzas!

  44. Colleen says:

    I have my oven preheating and dough coming to room temp right now! Can’t wait to try it, I have tried other doughs but am so intrigued by the slow rise. I have some major pizza lovers in this house :-)

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