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Same-Day Pizza Dough

This pizza crust not only tastes delicious but can be made the same day you want to make pizza. Let's say you want to make pizza for dinner, you can mix this dough at 9 am and have dough ready to bake anytime after 5 pm. Simply mix your flour, water, salt and yeast together in the morning, and it will rise throughout the day and be ready for dinnertime.
Prep Time40 mins
Cook Time5 mins
Rise Time7 hrs
Total Time7 hrs 45 mins
Course: Dinner
Cuisine: Italian
Keyword: Dinner, Pizza, Sourdough
Servings: 6 medium pizzas
Cost: 10


  • Mixing bowl
  • Measuring cups/spoons or volume scale
  • Baking sheet
  • Dough slicer/scraper or knife
  • Tea Towel or glad wrap


  • cups White Flour 1000g
  • 3 cups Water 700g
  • 1 tbsp Fine Salt 15g
  • 1/2 tsp Instant Yeast 2g


Mix Dough

  • Combine flour and water, cover the bowl and let it sit for 20-30 minutes to autolyse
  • Measure yeast into a small container and add a little water to rehydrate
  • After 20-30 minutes, add yeast and salt to the flour mixture
  • Mix the dough by hand by pulling. Do this by reaching your fingers beneath the dough and stretching the dough upward. Then fold the stretched dough overtop of the mixture. Do this 3-4 times all the way around
  • Next, slice the dough into quarters using your thumb and index finger as scissors. Once divided into quarters, fold the dough again by pulling the dough a couple of times. Alternate between pulling and cutting until the dough is well mixed (about 5 minutes)
  • Leave the dough to relax for 2 minutes, then come back to cut and pull the dough one final time in the mix
  • Add some oil to the bowl by lifting the dough. Cover the bowl and let the dough rise for the next 6 hours (until double the size).

Fold Dough

  • As the dough rises, it will need one "help fold". This fold is best done in the first 2 hours the dough rises. Uncover the bowl and do the same pull/fold action that you did whilst mixing. Grab the dough underneath and pull upwards, then fold the stretched dough overtop of the dough. Repeat this until you've gone around the dough once.

Shape the dough balls

  • Flour a baking sheet so that it is ready for the dough balls once they are shaped
  • After the dough has doubled in size (about 6 hours later), liberally flour your countertop, your hands, and the part of the bowl where the dough will ease from
  • Help the dough out of the bowl, being careful not to break the dough that has built up gases and gluten structures during its rise
  • Use a dough scraper or knife to divide the dough into 6 equal parts
  • Once part at a time, pull the edges of one part upwards and fold overtop of the dough. Do this until all the edges are folded inward
  • With floured hands, pick up the dough ball and place on a part of the countertop that is not floured, inverting the dough so that the top of the dough is now facing downward onto the countertop
  • To shape the dough into a tight ball, with your floured hands pull the dough toward yourself about 3-5 inches and twist it a quarter. Repeat this a couple of times until the dough has formed a tight ball
  • Place onto floured baking sheet
  • Do this with all 6 parts of the dough until you have 6 dough balls

Dough Final Rest

  • Cover with a tea towel or glad wrap and let them rest on your counter for 30 minutes
  • After 30 minutes, place dough in the fridge to cool for another 30 minutes before baking pizzas. This will prevent the dough from tearing when you prepare your pizzas.



The rising time may vary depending on which season you are in. In summers, the dough will rise faster. In the winter, it will rise slower. This is also dependent on the ambient temperature in your kitchen.