Cold Fermented Pizza Dough
Make perfect Italian pizza with cold fermented pizza dough at home. Cold fermentation is the best way to enhance flavour and get fect pizza every time.
Servings 4
Ingredients
- 500 g tipo 00 flour
- 320 ml water
- 10 g salt
- 1 g instand dry yeast
- 10 g extra virgin olive oil
Instructions
- Pour room temperature water (ideally around 20°C/68°F) into a large mixing bowl. Then add the salt and mix until the salt is completely dissolved.Next, add around 10% of your flour and mix it well, until its completely incorporated, and have a batter-like consistency. Add the yeast, dissolve it in the flour-water mix. Then continue adding the flour, a little at a time, until the dough has formed.Let the dough rest for 20-30 mintues for the gluten to absorb the water, thena add the oil.Then knead the dough either in a stand stand mixer 5 minutes with a dough hook, or for around 5-10 inutes by hand.
- Leave the dough to rise in a bowl covered with a damp towel or plastic wrap for 2 hours.
- Next, split the dough into 4 equal size pizza balls using a pizza dough scraper or a knife. And form four nice, even pizza balls. And place them in an air-tight container.
- Place the dough balls in the fridge for 3-5 days. Or in a cool room (59°F, or 15°C), for 24-48 hours.
- A couple of hours before you're going to bake your cold fermented pizza, take out the dough, and place it in room temperature. Meanwhile, place your pizza stone or steel in the oven, and preheating it for at least 45-60 minutes with the broiler on.
- Dust the pizza dough with flour and stretch it out to a 12 inches (30cm) in diameter circle. Next add sauce, cheese and toppings. And move it to your lightly dusted pizza peel.
- Bake the pizza for 3-8 minutes depending on your oven. It's done when the crust is nice and crispy, slightly charred, and the cheese is melted. Use your pizza peel to get the pizza out of the oven