The Perfect Overnight Pizza Dough | Step-by-Step Recipe

Learn how to make the perfect 70% hydration overnight pizza dough with a long fermentation for incredible flavor, airy crust, and crispy texture. This easy step-by-step recipe is topped with juicy ribeye steak, caramelized onions, and roasted garlic mayo for an unforgettable homemade pizza. Whether you're baking in a high-temperature pizza oven or a home oven with a pizza stone or steel, this recipe produces excellent results. Ingredients Pizza Dough (4 pizzas): • 648g 00 flour • 72g whole wheat flour • 504g water (70%) • 1g instant yeast • 18g salt Roasted Garlic Mayo • 1 whole garlic head • Olive oil (for roasting) • 2 egg yolks • 1 tbsp Dijon mustard • 1 tsp Worcestershire sauce • 1 tsp lemon juice • 120ml neutral oil • Salt • Black pepper Steak • Ribeye steak • Salt • Black pepper • Neutral oil • Butter • Garlic cloves • Fresh thyme or rosemary (optional) Caramelized Onions • 2 onions • Butter • Olive oil • Salt • Sugar • Soy sauce • Splash of water (as needed) Pizza • Homemade dough • Marinara sauce • Mozzarella • Butter-basted steak • Caramelized onions • Roasted garlic mayo Dough Recipe In a large bowl, combine the water and yeast and stir until the yeast is dissolved. Add the whole wheat flour and mix until smooth. Stir in the salt until dissolved. Add the remaining flour and mix until a shaggy dough forms. Transfer the dough to a work surface and knead for about 5 minutes until smooth. Cover and let the dough rest for 30 minutes. Perform the first stretch and fold. Rest another 30 minutes and repeat the fold. Transfer the dough to a lightly oiled bowl and bulk ferment at room temperature for about 8 hours. Divide into 4 equal portions and shape into tight dough balls. Place the dough balls into lightly oiled containers and refrigerate for about 18 hours. Remove the dough from the refrigerator about 3 hours before baking so it can come back to room temperature. Roasted Garlic Mayo Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast at 180°C (355°F) for 30–40 minutes until soft. Let it cool slightly, then squeeze the roasted garlic cloves into a jar. Add the egg yolks, Dijon mustard, Worcestershire sauce, lemon juice, salt, and black pepper. Slowly pour in the oil while blending continuously until a thick, creamy emulsion forms. Steak Pat the ribeye dry with paper towels. Season generously with salt and black pepper. Heat a pan until very hot and add a little oil. Sear the steak until well browned on both sides. Add butter and garlic, then baste continuously until the steak reaches your preferred doneness. Rest the steak before slicing thinly across the grain. Caramelized Onions Slice the onions thinly. Cook slowly in butter and olive oil with a pinch of salt. Add a little sugar and soy sauce. Whenever the onions begin to fry instead of gently cooking, add a small splash of water. Continue cooking over low heat until deeply caramelized and jam-like. Pizza Assembly Preheat your pizza oven to its maximum temperature. If using a home oven, preheat with a pizza stone or steel for at least one hour. Stretch the dough gently, preserving the outer rim for an airy crust. Spread a thin layer of marinara sauce. Add mozzarella, sliced steak, and caramelized onions. Bake until the crust is deeply golden and the cheese is bubbling. Finish with a generous drizzle of roasted garlic mayo before serving. Notes: • A 70% hydration dough creates a beautifully open crumb while remaining manageable with proper folding and fermentation. • Using 10% whole wheat flour adds depth of flavor without making the dough heavy. • The long 8-hour bulk fermentation develops strength and complexity before the cold proof. • Cold fermenting the dough balls overnight improves extensibility, flavor, and crust color. • Always allow refrigerated dough to warm up before stretching to avoid tearing. • Stretch gently and avoid pressing the outer edge so the crust can rise properly. • Slow caramelization produces sweeter onions than cooking over high heat. • Roasting the garlic before making the mayo removes its harshness and creates a sweeter, richer flavor. • Rest the steak before slicing to retain its juices. • Bake on a fully preheated surface for the best oven spring and crisp bottom crust. I baked this pizza in a Cooking Flame high-temperature pizza oven, which provides outstanding heat retention and produces a beautifully blistered crust with authentic pizzeria-style results. If you enjoyed this recipe, please Like, Subscribe, and leave a Comment letting me know which dough recipe or pizza combination you'd like to see next. Your support helps the channel continue creating new artisan pizza recipes every week. 🍕🔥 #PizzaDough #OvernightPizzaDough #HomemadePizza #NeapolitanPizza #PizzaRecipe #SteakPizza #ArtisanPizza