Cold Fermented Pizza Dough Recipe
If you want to eat the best pizza then you should try out this cold fermented pizza dough recipe that is easy to follow and the best pizza dough recipe that gives crispy and airy crust.
Equipment
- 1 Cast Iron Pan (for cooking the pizza)
- 2 Weighing scale (to measure ingredients)
- 3 Convection oven (with broiler mode)
Ingredients
- 300 grams 00 Flour -I used 12.5 percent protien content
- 192 ml Water
- 1/4 tbsp Yeast
- 6 grams Salt - 2 percent salt
- 1 tbsp Olive Oil - not used while making the dough but during kneading
Instructions
- Take all the water mentioned in a bow and add salt to it. Make sure that the salt dissolves completely in water.
- Add 2-3 tbsp of flour into the mix and stir it well to create a pancake batter like mixture with an almost even consistency(there can be little lumps but htat doesnt )matter.
- Now add the yeast in this flour batter that you made and stir it well.
- Add the rest of the flour into the bowl and start mixing with a wooden spoon or hand till you get a nice homogenous ball.
- Cover it and let it rest for about 1 hour.
- Take the dough out and start kneading it by stretching it out and folding the dough back in again, repeating this process mutliple times.
- Once you get a smooth dough ball(kneading should be done for 8-10 minutes) you can stop kneading. The dough should bounce back when you press your finger on it.
- You can cold ferment this batch as it is or seperate them into dough balls and then store them in an air tight container in the refrigerator for 2-5 days. If you have a cold room with a temperature of 15-17 degree celsius then you can keep it there for 2-3 days.
- When the dough is ready and you want to cook pizzas, take it out of the refirgerator and make sure it reaches room temperature. Then stretch the dough and top it with sauce, toppings, cheese and cook it in an oven.
Notes
1. If you put the dough in the refrigerator, then make sure to keep it there for 2-5 days for best results. However, if you keep it in a room with a temperature of 15-17 degrees celsius, it needs less time to ferment, around 2-3 days.
2. If you want a detailed version of how to cook the cold fermented pizza, then check out the post above where I explain how I cook the pizza using a cast iron pan and a home oven.