Cold Fermented Pizza Dough

Cold Fermented Pizza Dough

Slow-fermented dough with deeper flavor, light texture and easier handling. A reliable choice for consistent, well-balanced pizza.
Slow-fermented dough with deeper flavor, light texture and easier handling. A reliable choice for consistent, well-balanced pizza.
Prep time
20 min
Cook time
1 min
Yield
4 pizzas (≈260 g dough balls)

Ingredients

  • 600 g Tipo 00 flour
  • 375 ml cold water
  • 18 g salt
  • 1–2 g dry yeast
  • 10–20 g olive oil
  • 600 g Tipo 00 flour
  • 375 ml cold water
  • 18 g salt
  • 1–2 g dry yeast
  • 10–20 g olive oil

Directions

  1. Dissolve the yeast in the water.
  2. Add flour and knead for 8–12 minutes.
  3. Add salt and knead until smooth.
  4. Add olive oil and knead briefly until incorporated.
  5. Rest at room temperature for 30–60 minutes.
  6. Refrigerate for 24–72 hours.
  7. Take out 2–3 hours before baking.
  8. Divide into 4 dough balls (≈260 g each).
  9. Let rise at room temperature for 1–2 hours.
  10. Stretch and bake at 450–500°C for 60–90 seconds.

Tip: 48 hours of cold fermentation often gives the best balance.

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