The Best Cold Fermented Pizza Dough Recipe – The Pizza Heaven

Are you ready to learn the clandestine to the best italian pizza crust you ’ ve ever tried ? Cold fermented pizza dough is the ultimate way to improve both texture and flavor. It might sound complicate but I promise, it ’ south actually fairly simpleton. I ’ ll teach you everything you need to know and give you my own recipe, that I ’ ve spent the last ten perfect. This is how I make perfect Neapolitan-style, pizza every time !
For the most impatient readers, click here to jump to the recipe .
equitable a little warn before we get started : making good pizza requires meter. If you ’ ra looking for a quick recipe to throw together some pizza for your guests that are there in an hour, this is not the right recipe .
Making amazing, flavorful Neapolitan-style pizza is easy, but it does require, quality ingredients, and giving the boodle the beloved and time it deserves.

What Is Cold Fermented Pizza Dough?

First of all, what is cold fermented pizza dough ? What is cold zymosis ? And why do you want to cold zymosis your pizza dough ?

What is Cold Fermentation?

zymosis is a metabolic process that produces chemical changes in an organic substance. In early, and simple, words, agitation is the procedure of yeast eating carbohydrates and converting them to alcohol and carbon dioxide ( CO2 ). This may sound complicated, but all you in truth need to know is that yeast turns sugars in the flour into gas. This is what inflates the dough, and makes it grow larger .
As a side effect of the fermentation process, the natural flavors of the flour will be enhanced, leaving you with more flavorful pizza dough !
If you ’ ve alone typically try on fast-rise pizza dough, that doubles in size in 45 minutes, you may ask what are these complex flavors ?
When most of the starch and sugars in the boodle are consumed by the yeast, the resulting crust will develop a more complex spirit. This relish is sometimes described as down-to-earth and olivelike. And this takes time, the slower the procedure, the more flavorful the consequence .
The way you achieve this is by slowing down the agitation procedure, allowing the yeast to take its time. You can do that by lowering the temperature. Lowering the temperature will slow down the pace at which yeast consumes sugars in the dough, creating these complex flavor compounds.

Balancing Rising and Fermentation

One thing worth mention is that even though the dough is fermenting, it doesn ’ t necessarily rise. The pizza boodle can ferment and develop flavor even though it doesn ’ t rise .
This means you can make a identical flavorful pizza crust that lacks the light texture with large air bubbles. You, therefore, need a remainder between the development of spirit and inflation of the boodle for the best potential resultant role. And fermenting your boodle at the right temperature is an important part of the equality .

Cold Fermented Pizza Dough in the Fridge

To cold ferment your pizza boodle, all you need to do is to let the dough ferment in a cool environment, such as the fridge, instead of at room temperature .
The electric refrigerator is actually a little besides cold for cold agitation. The reason is that in the electric refrigerator the agitation procedure slows devour indeed a lot that the boodle about stops rising. This does however not mean you can ’ thymine make amazing cold fermented pizza in the electric refrigerator, it simply means you need to leave it longer .

Cold Fermented Pizza Dough in a Cool Environment

The optimum temperature is around 59-64°F, or 15-18°C. But unfortunately, most of us don ’ thymine have commercial food repositing space that keeps the mighty temperature. But you have a cool basement, that ’ s a great invest to ferment your pizza dough. I have a cool storehouse room in my basement that says around the right temperature most of the year .

How Long Should You Cold Ferment Pizza Dough?

How long you should cold ferment the pizza boodle depends on the temperature you ferment the boodle at. But to get proper relish development from the cold zymosis process, I recommend leaving the boodle balls for at least 24 hours. The boodle can be used sooner, but it will not be as flavorful .
In a cool room (60°F, or 15°C), you want to leave the dough for 24-48 hours, while in the fridge, leave it for 3-5 days (minimum 24 hours) for the best possible pizza crust .

Ingredients For Cold Fermented Pizza Dough

Using quality ingredients is substantive when you ’ ra making pizza. specially if you take the clock to cold ferment your boodle, and want the best possible resultant role. Making pizza dough without proper ingredients is like building a sign of the zodiac without proper materials. It doesn ’ t matter how commodity you are with the malleus if you ’ re using rotten wood and rust nails. I therefore highly commend spend some meter and money getting choice ingredients before you start baking .

Flour for Cold Fermentation

The flours are the most important ingredients in pizza dough. In summation to being the biggest fortune of the dough, it ’ second besides where you will very notice the dispute if you use the wrong type. You can use the best water system, the fanciest salt and the most expensive yeast, but if you don ’ t have the correct type of flour the pizza crust will turn out bad .
The flour is also where most of the flavors that we’re developing by cold fermenting the dough are coming from, it’s there for the one ingredient that can make it or break it.

You Need a Strong Flour

You besides want to use strong flour for cold fermentation. The strength of flour is measured in “ W ”, most normally ranging from 100-300W. A stronger flour will give the dough a stronger gluten structure, that will keep its shape long .
The forte of the flour describes the protein ’ south ( or gluten ’ sulfur ) ability to develop, and imprint stronger gluten walls. These walls trap the flatulence produced from the zymosis process and this is the reason boodle increase in size when it ’ sulfur acclivitous. strong gluten walls will hold onto the gas long, which is all-important for long agitation .
A weak flour on the other hand will puncture and collapse if it ’ second left to ferment for excessively long. This is what ’ s called over-proofing. The reason this is happening is that the strength of the gluten social organization can ’ thyroxine hold on to the accelerator for an extend period of time .
To get a better sympathize of flour and gluten, and how it affects your boodle, I recommend taking a spirit at this article .
I ’ ve tried a bunch of unlike types of flour for cold agitation and found that the ideal strength is around 300W. A 300W flour will keep up well both in a cool room temperature ( 59°F, or 15°C ) for 48 hours or up to a week in the electric refrigerator .
unfortunately, most flours don ’ t have the strength printed on the software. Strength is however pretty close related to gluten capacity, and you want to look for a flour that has a gluten content of 12-15 %. hera is an overview of some common pizza flours and their intensity :

Flour Strength Protein content Fermentation time
Caputo Classica W 220-240 11.5% Too weak for cold fermentation
Caputo pizzeria W 260-270 12.5% Short fermentation
Caputo Nuvola W 260-280 12.5% Medium Fermentation
King Arthur Bread Flour 12.7% Medium fermentation
Caputo Chef’s Flour W 300-320 13% Long fermentation
Caputo Nuvola Super W 320-340 13.5% Long fermentation

What Is the Best Flour for Cold Fermented Pizza Dough?

I recommend using a high-quality, strong Italian Tipo 00 or Tipo 0 flour for your cold fermented pizza dough. You can besides use good bread flour and make amazing pizza, but if you want the best result, Tipo is the way to go !
Tipo 00 flour is Italian-milled wheat flour, where the “ 00 ” refers to the finest mill flour on the italian flour scale. Tipo 00 is besides considered the highest quality flour on the scale. The reason is that it uses the core of the pale yellow and consequently has the least come of sword and wheat middlings. Tipo 00 flour besides has high constancy, which is a measurement of the strength of the gluten in the dough. Stronger gluten will make the boodle keep its human body long, something that is substantive when you ’ re baking a long-rise dough .
Tipo 00 is the best choice for pizza because of the fine grate combined with high protein capacity. With proper massage, you ’ ll end up with an elastic stretchable dough that is easy to work with. The high stability and potency of quality Tipo 00 flours are besides crucial when you ’ ra cold sour, because you want the boodle to keep its social organization during the long impart clock time .

Caputo Pizza Flour

I ’ ve hear several types of flour while developing this recipe, ranging from cheap no-brand pizza flours to expensive import-flours. The challenge with a long rise is that the dough tends to puncture, and collapse. You will then end up with a very flat, hard crust, not the sparkle bubbling crust we ’ re looking for. The flour actually makes a huge deviation .
From my experiments, the best option for a long, cold fermented pizza dough is Caputo Chef’s Flour. This is a high-quality Tipo 00 with a military capability of 300-320W, making it ideal for cold zymosis. The flour is milled in the Naples region in Italy, and despite not being the cheapest choice, I think it ’ s worth the price. Caputo flours are besides normally used by pizzeria in Naples and are recognized by the True Neapolitan Pizza Association ( AVPN ). The force of Caputo Chef ’ s Flour can handle the long agitation times, and I haven ’ triiodothyronine experienced over-proofing, evening leaving the boodle up to a week in the electric refrigerator .
Caputo Chef ‘s Flour If you make a purchease through this link, we earn a small commission at no additional cost to you. If you want to know more about Caputo and their flours, check out our article : Caputo 00 flour : Everything You Need to Know .

Clean Water

When baking pizza you should constantly use clean water. If you don ’ t have clean and jerk tap water system, I recommend buying some quality bottled water. You should aim to use water system that ’ s around 20°C ( 68°F ) because the temperature will increase by a few degrees during knead, and reach its ideal surface temperature for majority zymosis .


You can either use fresh or dried yeast. Fresh yeast tends to give you a little better relish, but it doesn ’ t make that much of a remainder. personally, I think dry yeast is very convenient since it has a much longer shelf life than fresh yeast. My front-runner yeast is Caputo Lievito. Caputo Lievito is made from a yeast species called Saccharomyces cerevisiae, which has been used for pizza baking in the Naples region for 100 ’ sulfur of years. It makes big pizza crust !
Caputo Lievito Active Dry Yeast If you make a purchease through this link, we earn a small commission at no additional cost to you. You can read my broad review of how Caputo Lievito compares to fresh yeast here .

Adjust the Amount of Yeast Based on the Type You’re Using

This recipe is going to use active dry yeast, thus if you decide to use another character of yeast, make certain to adjust the come of yeast consequently .
10g of fresh yeast is roughly equivalent to 5g of dry yeast, and 3g of dry active yeast .
When you cold ferment pizza dough over a long period, the amount of yeast needed is lower than what you find in most pizza recipes. The argue is that you want to slow down the rising process. If you want an even longer zymosis clock you should lower the total more than this recipe report .


commodity, fine sea salt is the best option !
If you want to know more about salt and how it affects the dough, click here .

Extra Virgin Olive Oil

In traditional Neapolitan pizza, you don ’ thyroxine add olive vegetable oil to the dough. Oil makes the dough conduct more heat, and in a blaze hot wood-fired oven, the dough will therefore burn. But you can use the conductive properties of oil to your advantage when we’re baking pizza in our home oven. The addition of oil will help achieve a crispier pizza crust in a regular home oven.
You don ’ t need a visualize 100 dollar bottle of olive oil for your pizza dough, but I still recommend investing in a decent bottle of extra virgin olive oil that doesn ’ deoxythymidine monophosphate break the bank .
Extra virgo olive oil is unrefined, and the highest timbre olive oil. It ’ s consequently besides the best tasting character of olive petroleum. When looking for olive vegetable oil, be mindful that some companies add a small amount of excess pure olive oil to a low-quality refined petroleum and advertise it as extra virgo. Stay away from those !


When it comes to toppings, cold fermented pizza dough doesn’t dictate how you should top your pizza. You can of naturally use your favored pizza sauce, tall mallow, and toppings, but if you ’ re looking for perfect crisp, italian pizza, I have a few tips for you .

Don’t Overtop Your Pizza!

A identical common mistake is to overtip the pizza. If you ’ re baking a Neapolitan-style pizza, you want a agile bake. If you add too many toppings, or too much sauce and cheese, it will take longer to bake the pizza. And you’ll end up with a soggy, underbaked pizza .
In addition to that, adding too many toppings will make it harder to move your pizza onto the pizza peel, and the weight will also make it more likely to stick to the peel. therefore, more is less when it comes to pizza toppings. You ’ ra looking for a libra between the ingredients, and more is not constantly better .

More is less when it comes to pizza toppings .

The Simplest Pizza Sauce Is the Best Pizza Sauce

It ’ randomness not identical frequently I recommend putting anything you find in a tin can in most grocery store stores on your pizza, but that is actually the best option for pizza sauce. fresh tomatoes are alone in season for a short period of time, so most of the year the tomatoes you ’ ll find in your local grocery store storehouse are not dulcet and flavorful .

Pizza Sauce Recipe

San Marzano tomatoes are what ’ south used in Naples. They are picked when they are in temper, and the displace procedure makes them keep the spirit. I very think making San Marzano tomato makes a difference, but I know they can be pricy and hard to find. Therefore a good stand-in is canned red tomatoes, that ’ s a bit similar in spirit .
In addition to tomatoes, you ’ ll want salt, basil, and supernumerary virgo olive oil .

  • One 400g (14oz) can of whole, skinless tomatoes (preferably San Marzano tomatoes)
  • 4g (a little less than 1 teaspoon) of sea salt
  • 3-4 leaves of fresh basil
  • 15g (1 tablespoon) of extra virgin olive oile

then just mix the ingredients before adding them to your pizza. You can besides add a little act of sugar if your tomatoes aren ’ thymine sweetly enough. For the wide recipe, click here : Neapolitan pizza sauce recipe .

Other SauceOptions

Another great option is Mutti Pizza Sauce, which a chef recommended me to try. It ’ second not a good as homemade sauce from San Marzano tomatoes, but it ’ second hush a pretty thoroughly and commodious alternative !


You can use any kind of cheese you like, as long as you don’t put too much. The most traditional option and my darling is fresh mozzarella, which gives a dainty, creamy texture and flavor to the pizza. In combination with the tomato sauce, fresh mozzarella is truly delectable .
If you want to add some stronger, more concern flavors, adding some hard, aged cheese is great. Pecorino Romano or Parmigiano-Reggiano are great options .

Baking Cold Fermented Pizza

There are several ways you can bake your pizza, but the winder is a quick broil at a very high temperature .

The Ideal Way to Bake Pizza – What We’re Trying to Achieve

A traditional Neapolitan pizza is baked in a wood-fired oven at around 900°F (480°C) for 60-90 seconds. The pizza is baked with a combination of radiating heat from the ceiling of the direct touch with the floor of the oven. The radiating heat will bake the top of the pizza, the toppings, and the cheese, while the floor will bake the bottomland of the pizza .
pizza, pizza oven, restaurant When you want to re-create the same baking environment at home, these are the two things, you’re looking for: hot radiating heat from above and a hot baking surface. There besides needs to be a balance between the two heat sources, else we might end up with bleak boodle and burn pizza toppings, or burn bottom and crude toppings .
This quick bake results in a crisp, blistered ( leopard ) pizza crust, that ’ s inactive airy and soft on the inside. This is something we only can achieve with a very fast broil. And that ’ s why your homemade grandma pies, frequently end up dense, and not as crisp and courteous. It ’ second simply not possible to get this kind of bake on a baking tray at home. But after doing a set of experiments with unlike baking methods, I ’ ve found a direction to achieve a similar bake in a home oven !

Baking Cold Fermented Pizza at Home

If you have a proper pizza oven at base – bang-up ! You ’ re all determine. But if you don ’ metric ton, there are a few things you can do to improve the bake in your regular home oven .

What You’ll Need for the Perfect Bake

  • A pizza peel
  • A pizza stone or pizza steel

A Pizza Peel to Transfer the Pizza

Whether you ’ ra baking pizza in a pizza oven or in a home oven, you’re going to need a pizza peel to transfer the pizza in and out from the oven. If you don ’ thyroxine already own one, check out my arrant guide to pizza peels, where I talk about the different types of peels, and how to use them .
pizza peel
In addition to a pizza peel off, you need a broil coat, such as a pizza stone or pizza sword .

Baking Pizza in a Home Oven – Pizza Stone or Pizza Steel

The easiest and cheapest choice is to bake the pizza in a regular home oven. But is it in truth potential to get a proper broil in a home oven ? Yes, with the right tools and techniques it ’ s decidedly possible ! The pizza at the begin of this article was baked on a pizza steel in my 500°F ( 260°F ) home oven .
As mentioned above, there are two things we need to work on to re-create pizza oven broil : glow estrus from above and a hot bake airfoil .

How to Get a Hot Enough Baking Surface

Let ’ s spill about the bake surface beginning. What you need is a baking surface that can retain and conduct heat well. If you ’ re simply placing a thin aluminum baking sheet in the oven with the pizza on, it ’ s not going to get hot enough .
The best option is either a pizza stone or a pizza steel. They both serve the same aim : retain estrus that will help bake the pizza faster. You can choose whichever you like, but personally, I prefer a pizza steel, because it conducts heat a bite better, it ’ randomness more durable and less prone to cracking. It ’ sulfur besides a bit easier to clean. If you have a hard meter choose, check out this article, that describes the differences in depth .
The thickness of the stone or steel, will affect how much heat it can retain. This means that a thicker stone or steel will bake the pizza faster than a thin stone or steel.
To bake pizza on a pizza stone or sword, you beginning have to preheat it. Place it in the oven, and let it preheat with the oven for at least 45-60 minutes. The baking surface needs clock time to heat up to be able to retain enough heat. This will give you that dainty blistered blueprint, you ’ ll go steady from wood-fired ovens .
One thing to keep in mind is that baking several consecutive pizzas will lower the temperature of the baking surface. The reason is that the cold ( board temperature ) pizza boodle will cool it down, and block any re-heating while the pizza is baking. I, consequently, recommend to re-heat the stone for 10-15 minutes after every 2 pizzas to make sure they all come out nice and crispy .
If you want to learn more about baking pizza on a pizza steel, check out this easy bit-by-bit guide to perfect pizza a pizza sword .

Baking the Top of the Pizza

The following challenge is the radiating estrus. fortunately, most ovens come with a broil or grill element, which gets really hot. This is perfect for increasing the temperature for pizza baking!
Since the heat is stronger the close you get to the broiler, you want to place your pizza stone or steel as close as possible to the broiler. Ideally around 2 inches (5 cm). I, therefore, recommend placing the pizza stone or steel at the crown single-foot in your oven. If that ’ s not close adequate, you can place it on an inverted deep bake tabloid to get it closer to the broiler .
Another tip is to use the broiler when you heat the baking surface, as this is going to make it even hotter.
When you ’ re baking the pizza is that the broiler tends to go on and off, trying to keep the temperature you ’ ve set your oven on. But to make that courteous charred, leopard crust on the pizza you want the broiler to be on american samoa much as possible during baking. A way to do that is to turn down the oven temperature a sting a few minutes anterior to baking, and then crank it back up to the highest set again when you add your pizza. This will make sure the broiler is on most of the bake clock time. The baking coat should be able to hold the heat well enough so this flim-flam shouldn ’ thymine affect that negatively. If you want to know more about char and creating a beautiful leopard practice on your pizza crust, check out this easy scout .

Baking Time in a Home Oven

The baking clock time depends on the temperature of your oven, the broiler and the thickness and material of your baking surface. It ’ s consequently impossible to give you the one perfect bake time. The short-change answer is ampere short as possible, but it very depends on what temperature your oven can reach. With a hot pizza stone or steel and a broiler, you should be able to bake a pizza in 3-8 minutes. The most important thing is to get to know your oven and keep a close eye on the pizza .
One thing to keep in take care is that there needs to be a balance between the temperature of the oven ( or broiler ) and the baking come on. As mentioned above, a thick rock or steel will bake the pizza quick. But if your oven can ’ metric ton hold up with the baking accelerate of the bake surface, you might end up with a burn penetrate and an undercooked top. consequently, I recommend getting a dilutant stone or steel if your oven can only reach 500°F ( 250°C ) than if it can reach 600°F ( 300°C ) .
The bottom line is that you need to get to know your oven and your equipment. And to keep a close eye on the pizza. In a hot oven, the pizza can burn very quickly.
If you want to know more about broil times and temperatures, I recommend checking out this article .

The Best Pizza Steel for Cold Fermented Pizza

personally, I prefer pizza steels over pizza stones because it conducts heat better. They are besides more durable and easier to clean and maintain. For baking cold fermented pizza, I recommend the Conductive Cooking Square Pizza Steel 3/8 inch Deluxe !
The cause I recommend the Conductive Cooking Square Deluxe is that it ’ mho incredibly durable and solid pizza steel made in the US, that will last you a life with proper care. A pizza sword is honestly the best investment I ever did for my kitchen. And it very elevated my pizza. Never soggy pizza again !
The extra-large bake surface and the thickness of 3/8 inches make the Conductive Cooking Square the perfect all-around pizza steel, that will give you an amazingly crisp crust every time !
conductive Cooking Square Pizza Steel 3/8 Inch Deluxe If you make a purchease through this link, we earn a small commission at no additional cost to you.

Baking in a Pizza Oven

Things are a bite easier in a pizza oven because a pizza oven can reach the desire temperature. If you already own a pizza oven, you credibly already know how to use it, but the principle is the same. You want to preheat the oven to get it as close as possible to 900°F (480°C), and then bake the pizza for 60-90 seconds, or until it’s crispy and nice on the bottom, the crust has a nice leopard pattern, the toppings are baked and the cheese is melted.
One tip to increasing the consistency when bake in a pizza oven is using an infrared thermometer. This direction you can know with certainty what the surface temperature is. More about pizza oven thermometers here .

Cold Fermented Pizza Dough Recipe – Let’s Put it All Together

This recipe yields 4 portion-sized pizza of around 30cm or 12 inches. You can of course double the recipe if you truly love pizza ! And if you have any leftover dough you can always freeze it. Check out our article on how you store pizza dough if you want to know more .
Let ’ s get started !


  • 500g Tipo 00 flour (100%)
  • 320ml water (64%)
  • 10g salt (2%)
  • 1g instant dry yeast (0.2%)
  • 10g extra virgin olive oil (2%)
  • A pinch of semolina for dusting the pizza peel
  • Tomato sauce, cheese, and other toppings of your choice

1. Making The Cold Fermented Pizza Dough

Pour room temperature water ( ideally around 20°C/68°F ) into a large shuffle bowl. then add the salt and mix until the salt is wholly dissolved .
next, add around 10 % of your flour and mix it well, until it ’ s wholly incorporated, and has a batter-like consistency. Add the yeast, dissolve it in the flour-water mix. then continue adding the flour, a little at a fourth dimension, until the boodle has formed. When all the flour is assorted in, let the dough perch for 20-30 minutes before adding the anoint .
The reason you want to leave the dough before knead is to let the gluten hydrate and start develop, This step is called aytolyse, and will help develop a more stretchable pizza dough .
then knead the dough either in a rack sociable for around 5 minutes at low speed with a dough addict, or for around 5-10 minutes by pass, until the anoint is amply incorporated, and you ’ re left with a politic, nice dough .
I personally prefer kneading by hand, because it very gives me control over the boodle !
sticky dough
There are many factors that can affect the dough ’ s consistency, like the come of gluten in the flour. But besides the temperature and humidity in the room you ’ ra bake. You may consequently have to adjust the sum of flour in the boodle slightly. Either increase it if you ’ re in a humid environment or reduce it if you ’ re in a very dry environment. When you ’ ve made pizza a few times, you can feel if the boodle has the correct consistency or not. And how you have to adjust it to achieve the coveted results. But don ’ triiodothyronine worry besides a lot about that if this is your first clock making pizza. Simply follow the amounts described in the recipe. You can constantly make some adjustments future time !

2. Rising the Dough – Bulk Fermentation

Before we can cold ferment the boodle, we need to leave it to rise in a bowl covered with a damp towel or plastic wrap for 2 hours. This is called bulk agitation because you let the whole dough ascend. Bulk agitation gets the yeast going, and gives the boodle a good originate for the cold zymosis .
If you ’ re worried the dough will stick to the roll, you can lightly brush it with some olive vegetable oil. The boodle does however already contain oil so the boodle should be easy to get out. If you want to know more about preventing stick, check out the article Why Is My Pizza Dough Sticky ? And How to Fix It.

Bulk fermentation of pizza dough in baking bowl

3. Make Dough Balls

following, split the dough into 4 peer size pizza balls using a pizza dough scraper or a knife. And form four nice, even pizza balls. I recommend to weight them deoxyadenosine monophosphate well, to check that they are approximately the same weight .
then place the boodle balls in an airtight container. ideally a pizza rising box, but you can use any Tupperware container with a lid or individual stadium with plastic wrap. The most authoritative thing is that it ’ randomness airtight, to prevent a hard surface to form on the dough balls. This is extra important when you ’ re leaving the boodle for several days .
Authentic Neapolitan pizza dough ball

4. Cold Ferment the Dough

now it ’ randomness fourth dimension to cold agitation the dough. Place the dough balls in the electric refrigerator for 3-5 days. Or in a cool room ( 60°F, or 15°C ), for 24-48 hours. Don ’ triiodothyronine touch the boodle, barely leave it there to do its thing .

5. Prepare to Bake the Pizza

A couple of hours before you ’ re going to bake your cold fermented pizza, you need to take out the boodle and place it at room temperature. This will both make the boodle more bendable, and it will bake better .
Another thing you need to do is preheat your oven for at least 45-60 minutes. Place your pizza stone or steel on the exceed rack, ampere close as possible to the broiler. then turn the oven up to the highest dress, and turn on the broiler .
Getting your sauce, tall mallow, and toppings cook ahead starting to work on the dough, will besides make the assembly easier .

6. Make the Pizza

When the oven is hot adequate, and the dough has come to room temperature, it ’ south time to make our cold fermented pizza .
start by taking out one dough musket ball using a boodle scraper, and placing it in a small bowl filled with flour. This will cover the boodle with a layer of flour that will help it prevent sticking. Lift the ball up with your hands and shake off any excess flour. You want the flour to cover the boodle ball, but you don ’ deoxythymidine monophosphate want more flour than necessary. The cause is that the excess flour can burn in the oven .
then stretch the boodle out by hand to around 12 inches ( 30cm ) in diameter. You want to leave an edge ( a couple of centimeters ) on the edge of the pizza to form the crust ( cornicione ). This is going to create a nice, tall crust with atmosphere bubbles when you bake the pizza. The middle of the pizza, on the other hand, should be thin, about so thin that you can see through the dough .
next lend sauce, cheese, and any other top-flight to the pizza. then lightly drizzle a pinch of semolina to prevent the dough to stick to the peel off. then carefully drag it over to a pizza peel off. If the pizza dough is sticking to the working surface, use a boodle scraper to loosen it, and put on little excess flour .
then, plainly transfer the pizza into the hot oven .

7. Bake the Pizza

When you ’ re baking a pizza in a hot oven with a broiler, you need the keep center on the pizza. It can quickly go from done to burnt ! Depending on how hot your oven and broiler are, bake the pizza for 3-8 minutes. You know it ’ randomness done when the crust is nice and crisp, slenderly charred, and the tall mallow is melted. Use your pizza undress to get the pizza out of the oven. Simply push the carrying surface of the peel off under the pizza and lift it out of the oven .

8. Enjoy Amazing Cold Fermented Pizza

This is a portion-sized pizza, so you can place it straight on a helping plate. Or you can do like I normally do, place it on a wooden chop control panel and cut it into slices, so everyone around the postpone can enjoy a cut of every delightful pizza !
Cold fermented pizzaCold fermented pizza baked on a pizza steel
Cold fermented pizza

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.




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  • 500 gravitational constant tipo 00 flour
  • 320 milliliter water
  • 10 gravitational constant salt
  • 1 thousand instand dry yeast
  • 10 gravitational constant extra virgo olive oil


  • 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


Neapolitan pizza, pizza