Artisan Pizza Dough with Cold Fermentation

If you’ve ever dreamed of making pizza dough that rivals your favorite pizzeria, you’re in the right place. This artisan pizza dough recipe, with its cold fermentation process, will elevate your homemade pizza to a whole new level. The key to achieving that perfect, chewy texture and complex flavor lies in the careful mixing and extended fermentation time.

Makes 4 balls 270g each (for 14” pizzas)

Hydration: 62%

Ingredients:

• 654g Flour

• 405g Water

• 20g Salt

• 1g Active Dry Yeast

• 1 tsp Extra Virgin Olive Oil (EVOO)

  
  

Instructions:

1. Prepare the Yeast Mixture:

   Dissolve the active dry yeast in lukewarm water. Let it sit for a few minutes until it becomes foamy.

2. Mix the Dough:

   • In the bowl of a stand mixer, combine 1 cup of flour with the yeast mixture. Mix on the 2nd setting of your mixer.

   • Gradually add the remaining flour, incorporating it slowly. Once mixed, add the salt.

3. Add the EVOO:

   Continue mixing on the 2nd setting. Add the extra virgin olive oil and mix until well combined.

4. First Rest:

   Cover the dough and let it rest for 5 minutes.

5. Knead the Dough:

   Knead the dough on the 2nd setting for 5 minutes. Afterward, cover it and let it rest for another 5 minutes.

6. Repeat Kneading and Resting:

   Knead the dough again on the 2nd setting for 5 minutes. Cover and let it rest for an additional 5 minutes.

7. Bulk Fermentation:

   Shape the dough into a ball, cover it, and let it rest at room temperature for 2 hours.

8. Cold Fermentation:

   Divide the dough into 4 equal portions (each 270g). Shape them into balls and refrigerate them for an overnight fermentation (12 hours).

9. Final Rest:

   The next morning, remove the dough from the refrigerator. Let it rest, covered, at room temperature for 6 hours.

Notes:

• Ensure the water is lukewarm, not hot, to properly activate the yeast.

• For a more developed flavor, you can extend the cold fermentation time.