Cold Fermented Pizza Dough Recipe

Step 1

IT"S HIGHLY RECOMMEND THAT YOU READ THE POST & WATCH THE VIDEO BEFORE MAKING THIS RECIPE.

Step 2

In a stand mixer bowl, add the water, salt, sugar, flour and yeast. In that order, one on top of the other. Use the 'fluff, spoon and sweep' method is using measuring cups for your flour. (see Recipe Note #1)

Step 3

Using a dough hook attachment, mix on level 1 for 2 minutes.

Step 4

Slowly add 2 teaspoon olive oil, while the mixer is running on level Mix for additional 2 minutes to allow the oil to incorporate into the dough.

Step 5

Once the oil has incorporated, increase speed to level Allow this to mix for 8 minutes. (See Recipe Note #2)

Step 6

Remove the dough and place onto a clean, smooth work surface and allow it to rest 5 minutes, uncovered.

Step 7

After 5 minutes of resting, divide the dough into roughly 3 equal portions.

Step 8

Form each piece into a smooth dough ball. See directions how to do this in the post or watch the video.

Step 9

Place each dough ball into a lightly greased bowl, seam side down. Then lightly grease the tops of the dough balls. Place into the refrigerator for 2 hours, UNCOVERED. (See recipe Note #3)

Step 10

After 2 hours uncovered, cover each bowl of dough with a secure lid or plastic wrap. Allow to rest in the refrigerator for 3 days to cold ferment.

Step 11

After 3 days of cold fermentation, take the dough out of the refrigerator to rest at room temperature covered for 2 hours.

Step 12

After the dough has rested for 1 1/2 hour, prepare the oven. Set one cooking rack to the lowest position and a second rack to the highest position. Then, pre-heat the oven to 550º, or whatever your highest bake setting is. (See Recipe Note #4)

Step 13

This recipe is written for baking the pizza on an aluminum pizza screen. If you are cooking on a stone or pizza steel, follow the pre-heating and cooking directions for those products.

Step 14

After the dough has rested at room temperature for 2 hours, remove the cover and apply a light dusting of flour to the top of the dough ball.

Step 15

To remove the dough from the bowl, turn the bowl over and hover it an inch over a lightly floured work space. It will plop out after about 15 seconds.

Step 16

Apply a light dusting of flour on the bottom side of the dough, which is now facing up.

Step 17

Remove any excess flour by flipping the dough back and forth in your hands. Then place the dough back down on your floured work space.

Step 18

Stretch the dough to your desired size (9-11 inches), but making sure to leave about a 3/4 inch raised crust around the dough. See post or watch video on how to stretch the dough.

Step 19

Place your stretched dough onto an aluminum pizza screen.

Step 20

Brush olive oil around the outer crust, then top your pizza. (see Recipe Note #5 if you're using a pizza stone or steel)

Step 21

Bake in a pre-heated 550 ºF oven for 6-10 minutes or until the outer crust is golden brown. (See Recipe Note #6)

Step 22

Remove from oven and place onto a cooling rack to rest a minimum of 3 minutes before transferring to a cutting board to slice and serve.