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Slow Rise Pizza Crust |

Slow Rise Pizza Crust

  • Author: Laura


Units Scale
  • 2 1/4 tsp yeast
  • 1 1/3 cup cold water
  • 3 1/2 to 4 cups flour
  • 2 tsp salt


  1. The beauty about making this recipe the night before is you can just throw all the ingredients together cold (no warming the water) and stick it covered in the refrigerator. That is all I do – mix the dough to the desired consistency (I like my dough pretty soft) and really try not to over flour it and then place it in a greased bowl covered with saran wrap in the refrigerator.
  2. Be sure to take it out of the refrigerator a few hours before you make the pizza so the dough has time to warm and relax. This recipe makes 2 medium-sized pizzas. Directions for baking pizza: Preheat oven to 475 degrees. (If using a pizza stone, let stone heat for at least 30 minutes in the oven before baking pizza.) If baking in a sheet pan, press dough onto sheet pan and top with sauce and toppings.
  3. Bake for about 12 minutes (checking often) until crust is browned and cheese is golden and bubbly. If baking on the preheated pizza stone, slide pizza onto stone and bake for about 8 minutes.
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