Yes, it is generally okay to let pizza dough rise overnight. In fact, many pizza dough recipes and professional pizzerias recommend letting the dough undergo a slow fermentation process, which involves rising the dough in the refrigerator overnight or for an extended period.
Allowing the dough to rise slowly in the refrigerator overnight enhances the flavor and texture of the pizza crust. The extended fermentation time allows the yeast to develop more complex flavors and creates a chewier, more tender crust. Additionally, the slower fermentation process can improve the digestibility of the dough for some individuals.
To let your pizza dough rise overnight, prepare the dough as usual and let it rise at room temperature for an initial period. Once the dough has risen, shape it into a ball, coat it lightly with oil, and place it in a covered container in the refrigerator overnight. The cold temperature will slow down the yeast activity and allow the dough to rise slowly. The next day, remove the dough from the refrigerator, let it come to room temperature for about an hour, and then proceed with shaping, topping, and baking your pizzas.
Keep in mind that the exact rising time may vary depending on the recipe, so it's a good idea to consult the specific instructions provided in your pizza dough recipe.