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48-Hour Cold-Fermented Pizza Dough

1 hrs 25 min·68 Views
48-Hour Cold-Fermented Pizza Dough

Flora Petrova

352 Recipes

Neapolitan-inspired pizza dough with a balanced 65% hydration level. Slow-fermented in the refrigerator over 48 hours to maximize flavor development, structure, and digestibility, this recipe yields four medium pizza bases.

Allergens
Vegan
Vegetarian
Pescatarian
Halal
Lactose-Free
3,611kcal

4 Portions · 1,441 g

Protein
106 g
Carbohydrates
718 g
Fat
23 g
Fiber
53 g
  • German Food Composition Database (BLS) – the German national nutrient database.
  • Swiss Food Composition Database – for ingredients the BLS does not cover.
  • AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

4

g
  • Pizza flour1000 grams
  • Cool water650 milliliters
  • Fine sea salt25 grams
  • Fresh Yeast6 grams
  • Olive Oil15 milliliters

Initial Dough Preparation

  1. 1

    Pour 650 ml of cool water into a large mixing bowl.

  2. 2

    Add 6 g of fresh yeast to the water.

  3. 3

    Stir the water until the yeast is completely dissolved.

  4. 4

    Add approximately 900 g of the bread flour to the bowl.

  5. 5

    Mix the ingredients together until a shaggy dough forms and no dry flour remains.

  6. 6

    Add 25 g of fine sea salt to the dough mixture.

  7. 7

    Add the remaining 100 g of bread flour to the bowl.

  8. 8

    Mix the dough until all the flour and salt are fully incorporated.

  9. 9

    Knead the dough vigorously for 8 to 12 minutes until it becomes smooth and elastic.

    Timer12 min
  10. 10

    Cover the mixing bowl with a cloth.

  11. 11

    Let the dough rest at room temperature for 20 to 30 minutes.

    Timer30 min

Cold Fermentation

  1. 12

    Perform one stretch-and-fold maneuver on the dough.

  2. 13

    Cover the bowl again and let the dough rest for an additional 20 to 30 minutes.

    Timer30 min
  3. 14

    Shape the entire mass of dough into one large, smooth ball.

  4. 15

    Lightly coat a large bowl with 5 ml of olive oil.

  5. 16

    Place the large dough ball into the oiled bowl and seal it tightly with plastic wrap.

  6. 17

    Place the bowl into the refrigerator at 3°C to 5°C and leave it undisturbed for 48 hours.

    Timer48 h

Shaping and Final Proofing

  1. 18

    Remove the cold bulk dough from the refrigerator on baking day.

  2. 19

    Divide the cold dough immediately into 4 equal portions of approximately 419 g each.

  3. 20

    Shape each portion into a tight, smooth dough ball.

  4. 21

    Lightly brush a baking tray with 10 ml of olive oil.

  5. 22

    Place the 4 dough balls onto the tray and cover them loosely with plastic wrap or a damp cloth.

  6. 23

    Let the dough balls sit at room temperature for 3 to 4 hours to warm up and relax.

    Timer4 h

Baking the Pizza

  1. 24

    Gently stretch each dough ball into a 30 to 32 cm round disc, preserving the air pockets around the edges.

  2. 25

    Add your desired pizza sauce and toppings to the stretched dough bases.

  3. 26

    If using a dedicated pizza oven, preheat it to 450°C to 500°C, launch the topped pizza directly onto the stone, and bake for 60 to 90 seconds until the crust is puffed and spotted.

    Timer1 min 30 s
  4. 27

    If baking in a standard home oven on a regular baking sheet, preheat the oven to its maximum temperature (usually 250°C), place your topped pizza onto the hot sheet, and bake for 8 to 12 minutes until the cheese is melted and the edges are golden-brown.

    Timer12 min
  5. 28

    If baking in a home oven using a pizza stone or steel, preheat the oven at its highest setting (250°C to 290°C) with the stone or steel on the top rack for 45 to 60 minutes, transfer the topped pizza directly onto it, and bake for 5 to 7 minutes until well-charred.

    Timer1 h
    Timer7 min

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