24 Hour Cold Rise Pizza Dough

One thing I like to do at night  is watch Americas Test Kitchen while laying in bed. The great thing about watching it at night is I sleep off the desire to make all the delicious food. One of the last episodes I watched was how to make perfect thin crust pizza. It looked so good I had to try it out. The secret to the  crust was to let is slowly rise in the refrigerator over night.

I prepared the dough a day ahead so it was all ready for Shane to make his famous BLT pizza on Friday night.

It was a little time-consuming to make but I will do it again, just next time I will do it when I am not alone with baby girl. The final product was delicious!

BLT pizza, minus a few bites.

Along side the pizza I made a chopped salad loaded with green beans, radishes, onions, heirloom tomatoes,  peppercinis and topped with blue cheese.


3 cups (16 1/2 ounces) bread flour, plus more for work surface (see note)

2 teaspoons sugar

1/2 teaspoon instant or rapid-rise yeast

1 1/3 cups ice water

1 tablespoon vegetable oil, plus more for work surface

1 1/2 teaspoons table salt


In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.

Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.

One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour before topping and baking.

Top with desired toppings and bake 10-12 minutes.

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