Classic Italian pizza dough with cold fermentation for a crispy base. The amount of yeast can be reduced by half if it’s to ferment for more than one day in the fridge.
Notes
- Test-baked January 2025 with good results
Ingredients
- 400 ml water (400 g / 4 dl)
- 20 g fresh yeast
- 600 g Tipo 00 or Manitoba Cream wheat flour (10 dl)
- 2 tsp salt
- Olive oil
Instructions
- Pour lukewarm water into a large bowl and stir in the yeast until dissolved.
- Mix in salt and then flour. Stir with a spoon until the dough is evenly mixed. Don’t knead! Sometimes the dough feels a bit dry at this stage. This is completely normal and the dough will feel moister after the first fermentation.
- Cover with plastic wrap and let ferment at room temperature for 8-12 hours.
- Turn the dough out onto a floured surface and divide it into 4 (normal size) or 8 (mini pizzas) equal parts. Form them into round balls by pressing down the dough piece in the middle and folding over the edges. Repeat a few times until you have a taut dough ball without tears.
- Brush a tray with olive oil. Place the balls on it and brush a little olive oil over them.
- Cover carefully with plastic wrap. Place in the fridge and let cold-ferment for about 1 day.
- Let the pizza balls sit out at room temperature for 1-2 hours before you bake the pizza. Then the fermentation will start and the dough becomes fluffier.
Tips
Freezing: Freeze fermented dough balls in 0.5L containers. Thaw slowly to restart fermentation before use.
Extended fermentation: For 2+ days in fridge, halve the yeast amount. Use 0.5L containers.