Overnight Fermented Pizza Dough with Classic Margherita

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

A tender, flavorful pizza dough fermented overnight for depth, topped with fresh tomato sauce, mozzarella, and basil for a timeless Margherita pizza. This Italian-inspired pizza recipe (vegetarian), ready in about 30 minutes, pairs all-purpose flour, active dry yeast, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups all-purpose flour
• 1 tsp active dry yeast
• 1 1/4 cups warm water
• 1 tsp salt
• 1/2 tsp sugar
• 2 tbsp olive oil
• 1 cup canned crushed tomatoes
• 8 oz fresh mozzarella
• 1/4 cup fresh basil leaves
• 1, minced garlic clove
• 1/2 tsp salt (for sauce)
• 1 tbsp olive oil (for sauce)

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, dissolve 1 tsp active dry yeast and 1/2 tsp sugar into 1 1/4 cups warm water (around 110°F) and let sit for 5 minutes until foamy.
2. Step 2: Add 3 cups all-purpose flour, 1 tsp salt, and 2 tbsp olive oil to the yeast mixture, stirring until a shaggy dough forms. Knead on a floured surface for 8 minutes until smooth and elastic.
3. Step 3: Place the dough in a lightly oiled bowl, cover with plastic wrap, and refrigerate overnight (8-12 hours) for slow fermentation.
4. Step 4: About 2 hours before baking, remove dough from fridge and let come to room temperature.
5. Step 5: Preheat oven to 475°F with a pizza stone or baking sheet inside.
6. Step 6: For the sauce, combine 1 cup canned crushed tomatoes, 1 minced garlic clove, 1/2 tsp salt, and 1 tbsp olive oil in a bowl; mix well.
7. Step 7: Roll out the dough on a floured surface into a 12-inch circle. Transfer to parchment paper.
8. Step 8: Spread the tomato sauce evenly over the dough, then tear 8 oz fresh mozzarella and scatter over the pizza.
9. Step 9: Bake on the preheated stone or sheet for 12-15 minutes until the crust is golden and cheese is bubbly.
10. Step 10: Remove from oven and immediately scatter 1/4 cup fresh basil leaves on top; drizzle with a little olive oil if desired.