The big difference between this overnight pizza dough and our classic pizza dough is that this one has less yeast. So, it relies on a slow rise that takes between 6 hours to overnight to double in volume. However, the disadvantage of overnight dough is that you have to wait for hours. And yet, the benefit of a slow rise is that the dough develops extra flavor. So, if you can plan ahead of time, I highly recommend trying this dough. It's very flavorful and delicious. In addition, it makes a soft chewy base with crusty edges. Since it is a lean dough, with basic ingredients of water, flour, and salt, it gives us a crispy crust. And, a little bit of olive oil helps keep the inside soft and supple.