Overnight Fermented Pizza Dough with Classic Margherita

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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.

Prep: 15 min Cook: 15 min Serves 4 Italian cuisine 350 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Overnight Fermented Pizza Dough with Classic Margherita take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Overnight Fermented Pizza Dough with Classic Margherita?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Overnight Fermented Pizza Dough with Classic Margherita?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Overnight Fermented Pizza Dough with Classic Margherita for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Overnight Fermented Pizza Dough with Classic Margherita vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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