Now or Later Pizza

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Recipe photo
Hands-on time:
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Yield: Two 9" to 12" pizzas

Recipe photo

An overnight rest in the fridge for the dough gives this pizza crust superb flavor and a delightfully crisp-chewy texture.

Now or Later Pizza

star rating (43) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: Two 9" to 12" pizzas
Published: 01/01/2010



  • tomato sauce, cooked meats, vegetables, and cheeses of your choice; see tips, below

Tips from our bakers

  • Here are some of our favorite toppings:
    *Thinly sliced tomato, fresh mozzarella, and basil;
    *Garlic oil, sautéed wild mushrooms, goat cheese, and Parmesan cheese;
    *Chopped onions, mushrooms, pepperoni, cheddar, and marinara;
    *Garlic oil, shaved Brussels sprouts, pancetta, shallots, and Parmesan cheese;
    *Pesto, red onion, roasted red peppers, sweet Italian sausage, and mozzarella cheese;
    *Garlic oil, ricotta cheese, feta cheese, spinach, and Kalamata olives.
  • Want to add some whole wheat to the crust? Substitute 1 1/4 cups (5 ounces) King Arthur White Whole Wheat Flour for the semolina.
  • If you use all-purpose flour in place of the semolina, reduce the water in the recipe to 7/8 to 1 cup.


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1) Dough: Beat the ingredients at high speed of your electric mixer, using the beater blade, for 2 minutes. Switch to the dough hook, and knead for 7 minutes; the dough should be smooth and quite soft. You can also make the dough in a bread machine set on the dough cycle. If kneading by hand, mix the ingredients, then let the dough rest, covered, for about 30 minutes; this will give the flour a chance to absorb the water, which will make kneading easier.

2) Allow the dough to rise, covered, for 45 minutes; then refrigerate it for 4 hours (or up to 36 hours); this step will develop the crust’s flavor. It'll continue to rise in the fridge, so make sure it's in a big enough bowl.

3) Divide the dough in half. Note: for thick, Sicilian-style pizza, leave the dough in one piece, and press it into a rimmed half-sheet pan (18" x 13").

4) Working with one piece of dough at a time, pick it up and let gravity gently stretch it into an oval. For a more circular shape, move your hands around the perimeter of the dough as it stretches. For thin-crust pizza, make a 12" round or oval. For thick-crust, make a 9" round.

5) Cover the dough, and let it rest while you heat your oven to 450°F. For thickest crust, let your pizza rest/rise for 60 minutes before baking.

6) Baking: After about 30 minutes, use a giant spatula or pizza peel to transfer the pizzas and parchment to your hot oven stone; or place the pizzas and parchment on a pan, and place the pan on the middle rack of your oven.

7) Bake for 6 minutes (for a thinner, larger crust), or for up to 8 minutes for a smaller/thicker crust. Remove from the oven.

8) To enjoy pizza right away, top it with your favorite toppings, return to an upper rack of the oven (not to the stone), and bake for an additional 8 minutes, or until the crust is golden brown and the filling bubbly.

9) To serve pizzas some other time, remove the parchment, cool the un-topped crusts, wrap them well in plastic wrap, and store at room temperature for 2 or 3 days. Refrigerate for up to 5 days; or freeze for up to 4 weeks.

10) When you’re ready to serve, remove the crusts from the refrigerator or freezer. While they warm to room temperature, heat your oven to 450°F; frozen crusts should be taken out of the freezer and thawed earlier in the day; leave them in the bag, but leave the bag open as they thaw. Top crusts with your favorite toppings and place them on a parchment-lined or greased baking sheet, then on an upper rack of the oven. Bake the pizzas for 8 to 10 minutes, or until the crust is golden brown and the filling bubbly.

Yield: 1 large or 2 medium pizzas.


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  • star rating 04/02/2015
  • mrmoran from KAF Community
  • Excellent flavor; easy to stretch for fairly thin 12" pizzas. Made the dough the night before I planned to use it, which made life even simpler on Pizza Night.
  • star rating 03/21/2015
  • John from Kingston, TN
  • very good - love the crust.
  • star rating 03/05/2015
  • bkramer947 from KAF Community
  • This is an easy and delicious recipe. I made it this morning and baked the pizzas this evening. I like the combo of semolina plus AP flour. The dough was pretty easy to work with and had a nice feel to the hand while shaping. I baked the pizzas on parchment, atop a pizza stone in the oven. Good results. This recipe fed our family of two adults and two teenagers with some leftovers, too. A great snow-day dinner, paired with a green salad. Thanks, KAF!
  • star rating 12/21/2014
  • Jayma from Atlanta
  • This was a perfect recipe. We were having a large holiday party and I was looking for a delicious pizza recipe that required little time in the oven so I could keep the food coming! This fit all the bills. I will absolutely use this recipe again and again now!
  • star rating 09/12/2014
  • cheryld from KAF Community
  • I love this crust. It has a beautiful texture and crunch, and I love the flavor the the semolina gives to it. It's very easy to roll out, and rises beautifully. I also really appreciate the flexibility of being able to refrigerate it for a day or so before you need it. I baked it as instructed using my (very) old pizza stone and loved it!
  • star rating 08/25/2014
  • plvannest from KAF Community
  • This has become my "go to" pizza dough, but we do it a bit differently. I make the dough and let it cold rise for about 24 hours then shape the dough for two pizzas. One at a time, I slide each of the pizza bases onto a piece of parchment. Add sauce, cheese, and toppings. Pizza on parchment goes into a pizza stone that's been heating in a 500 degree oven for at least an hour. After about 3-4 minutes, pull out the parchment. Let the pizza cook for another 10 minutes or so, turning halfway through. DELICIOUS!
  • star rating 03/21/2014
  • Aly from
  • I made this pizza dough today. I use canadian flour, half whole wheat and half all purpose. The taste and texture are very good, chewy and crunchy, sort of like bagguete. Next time I will try with half semolina flour. Excellent and easy recipe.
  • star rating 12/07/2013
  • MachelleH from KAF Community
  • The flexibility in the timing of this recipe is so versatile! It came in handy when we had friends over. I par-baked the crusts the weekend before and froze them. The evening of the meal, I thawed and topped the pizzas after work. It was a super simple and delicious meal. I appreciated the suggestion of having the crust unwrapped while thawing. I laid them out on pizza stones and covered with a kitchen towel. They thawed beautifully while I prepped toppings.
  • star rating 11/02/2013
  • Wayne K from SW Missouri
  • I've been making this for awhile now. It's a very good thin crust that is hard to mess up. I've made it as directed and I've mixed it up, thrown it in the fridge and used it the next day, it always seem to work well. I do weigh my ingredients. My way is to sandwich the dough between oiled sheets of baking foil, on the bottom, and parchment on top. I then roll them out, pull the parchment and place them on CI pizza pan in a 450 oven, I'm sure a stone would work well also. After a 6 minute bake I remove them and they come off the baling foil easily. I then top them and bake at 550 for 8 minutes. I save the parchment and baking foil by rolling them up and they are good for 6 or 8 pizzas.
  • star rating 10/07/2013
  • Leigh from
  • I didn't really like this dough. It was easy to roll out, but not easy to transfer to the oven. The only way to do it was to use parchment so I ended up with a soggy crust.
    We're sorry to hear you did not care for this recipe. Please call our bakers hotline if you would like to troubleshoot. ~ MJ
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