Pizza is one of the most popular dishes among Germans. If I’m not mistaken it’s even on top of the list…? At least when it comes to food delivery and meals from the freezer aisle at the supermarket. Number 1 meal made from scratch at home? Not so much ;P Pizza definitely loses some places in that category because it normally takes some time to make pizza dough from scratch… but is it difficult? Not at all. This Simple Overnight (Spelt) Pizza Dough is super easy to prepare and done in no time… if you are not counting in the time the dough spends in the fridge ;P
We really try to make as much as possible at home from scratch. Mostly because we like to spend time in the kitchen preparing food… well and eating the results ;P Making stuff at home and knowing exactly what you add to your meals – a bonus on top. Pre-made stuff like frozen pizza and other convenient foods often have stuff added that is sometimes questionable… all those additives, chemicals to extend the shelf-life, and a lot of sugar in some cases.
Even though a frozen pizza is definitely a great option if you want to have something to eat quickly… making pizza from scratch at home – including the pizza dough – is not that complicated, to be honest. You can prepare a lot of the components in advance and then finish your pizza in record time (if you got a nice pizza oven) ;)
This pizza dough can be prepared in only a few minutes. Let your kitchen machine do the kneading, then let the dough rest and rise in the fridge overnight, and you are good to go to eat great pizza the next day. That might sound a lot for just one pizza, but you can easily freeze the dough, for example, and use it whenever you are in the mood for pizza in the future. That’s so great about this pizza dough.
If you want to stay on the »I made everything from scratch« lane you can also prepare some homemade pizza sauce – that one as well freezes great. That means with a little extra effort on one day you can enjoy delicious pizza on many other days ;)
INGREDIENTS / ZUTATEN
(4 servings)
14.8 oz. (420g) lukewarm water
0.74 oz. (21g) fresh baker’s yeast
22.5 oz. (640g) spelt flour, plus extra for dusting
2 tsp. salt
2 tbsp. olive oil
(4 Portionen)
420g lauwarmes Wasser
1/2 Würfel (21g) frische Hefe
640g Dinkelmehl, plus mehr
2 TL Salz
2 EL Olivenöl
The plastic bags I used here to get dough portions that are perfect for one single pizza can be washed and re-used. Easy-peasy. If you are planning to make several pizzas at once because you got friends over or more family members to feed you can let the dough rest in a regular bowl in the fridge – no need for plastics. Just divide the dough right before turning it into pizzas ;P
DIRECTIONS / ZUBEREITUNG
1. Add the lukewarm water to the bowl of a stand mixer, add the yeast, and mix to dissolve it completely. Add the flour, salt, and olive oil and mix/knead for about 5 minutes to get a very elastic and smooth dough. It should come almost completely off the sides of the bowl. Let the dough rest for 2-3 minutes, then knead again for another 3-4 minutes.
2. Transfer the dough to a well-floured work surface and knead once again for a short time, then divide into 4 equal pieces and add each piece to a slightly oiled freezer bag. Place the bags in the fridge and let the dough rise slowly overnight (up to 72 hours). You could also freeze the dough after a short rise of two hours in the fridge.
3. If you froze the dough, let it defrost overnight in the fridge. To use the dough (after the slow rise or defrosting) place it on a floured surface and shape it into a ball. Place that ball on a piece of floured baking parchment, flour the dough lightly, and cover with a kitchen towel – let rise in a warm place for about 30 minutes until pretty much doubled in size. The dough is now ready to be shaped into a pizza.
1. Das lauwarme Wasser in die Schüssel der Küchenmaschine geben, die Hefe hinein krümeln und so lange verrühren, bis sie sich vollständig aufgelöst hat. Mehl, Salz und Olivenöl dazugeben und etwa 5 Minuten lang zu einem sehr elastischen, glatten Teig kneten. Er sollte sich fast vollständig vom Rand der Schüssel lösen. Den Teig 2-3 Minuten ruhen lassen, dann noch einmal 3-4 Minuten kneten lassen.
2. Den Teig auf eine gut bemehlte Arbeitsfläche geben und noch einmal kurz durchkneten, dann in 4 gleich große Stücke teilen und jedes Stück in einen leicht geölten Gefrierbeutel geben. Die Beutel in den Kühlschrank legen und über Nacht (bis zu 72 Stunden) langsam gehen lassen. Man kann den Teig nach einer kürzeren Gehzeit von etwa 2 Stunden einfrieren.
3. Wer den Teig eingefroren hat, sollte ihn über Nacht im Kühlschrank auftauen lassen. Um den Teig (entweder nach der Kaltgare oder nach dem Auftauen) zu verarbeiten, auf einer bemehlten Fläche zu Kugeln formen, dann auf bemehltes Backpapier legen, mit etwas zusätzlichem Mehl bestäuben und abgedeckt an einem warmen Ort noch einmal 30 Minuten gehen lassen – das Volumen des Teiges sollte sich noch einmal etwas vergrößern. Der Teig ist nun bereit, um zu Pizzen weiterverarbeitet zu werden.
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Here is a version of the recipe you can print easily.
Print
Easy Overnight Pizza Dough (with Spelt Flour)
- Prep Time: 00:15
- Cook Time: 00:15
- Total Time: 12:00
- Yield: 4 1x
- Category: Pizza
- Cuisine: Italy
- Diet: Vegetarian
Description
This pizza dough is super simple and easy to prepare – leave it overnight in the fridge, and you will get the best results! No more frozen pizza! ;)
Ingredients
14.8 oz. (420g) lukewarm water
0.74 oz. (21g) fresh baker’s yeast
22.5 oz. (640g) spelt flour, plus extra for dusting
2 tsp. salt
2 tbsp. olive oil
Instructions
1. Add the lukewarm water to the bowl of a stand mixer, add the yeast, and mix to dissolve it completely. Add the flour, salt, and olive oil and mix/knead for about 5 minutes to get a very elastic and smooth dough. It should come almost completely off the sides of the bowl. Let the dough rest for 2-3 minutes, then knead again for another 3-4 minutes.
2. Transfer the dough to a well-floured work surface and knead once again for a short time, then divide into 4 equal pieces and add each piece to a slightly oiled freezer bag. Place the bags in the fridge and let the dough rise slowly overnight (up to 72 hours). You could also freeze the dough after a short rise of two hours in the fridge.
3. If you froze the dough, let it defrost overnight in the fridge. To use the dough (after the slow rise or defrosting) place it on a floured surface and shape it into a ball. Place that ball on a piece of floured baking parchment, flour the dough lightly, and cover with a kitchen towel – let rise in a warm place for about 30 minutes until pretty much doubled in size. The dough is now ready to be shaped into a pizza.
Notes
Enjoy baking!
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