Kittencal's Overnight Pizza Crust #2

READY IN: 24hrs 30mins




  • Proof the yeast with 1 teaspoon sugar in 1-1/2 cups warm water for about 8-10 minutes or until foamy.
  • Meanwhile fit a heavy-duty stand mixer with the kneader blade.
  • In the bowl, place 4 cups flour with 1/2 cup oil (can use vegetable or Canola oil) 1 teaspoon sugar, 2 teaspoons salt and the fresh chopped garlic or garlic powder (if using).
  • After the yeast is proofed and foamy, add it to the bowl and start kneading, adding in more flour if needed to create a soft smooth dough (knead for about 8-10 minutes).
  • Remove the dough to a lightly floured surface and let rest for about 10 minutes.
  • Grease a large bowl.
  • Gather up dough and knead gently for about 30 seconds and place into the bowl.
  • Cover and let rise for about 1 hour (might take more or a little less than 1 hour) or until the dough doubles in size.
  • Punch down dough.
  • Shape into a large ball.
  • Generously oil the outside of the dough ball, and place in a heavy-duty ziploc plastic bag and close the bag.
  • Place in the fridge overnight.
  • If the dough keeps rising in the bag, just punch lightly with hands and it will go down (you might have to do this several times, it will not effect the texture or taste).
  • When ready to use roll out dough and place on a large pizza pan or two small pans, trim ends with a pizza cutter.
  • Top with sauce then sprinkle with cheese and then top with favorite toppings (I like bacon and mushrooms!) the cheese must be put on before the toppings and over the sauce.
  • Set oven to 425 degrees (bottom rack) and place into the oven immediately without preheating.
  • Bake for about 30 minutes or until the crust is light brown on bottom.