Cold-Fermented Pizza Dough – Overnight Rising

Ingredients

7.1 oz cold water (about scant 1 cup)
3 tbsp oil
0.2 oz fresh yeast (⅛ packet)
1 tsp salt
1 tsp sugar
about 8.5–10.6 oz wheat flour* (about 1⅔–2⅛ cups)

(The dough can be doubled and stored in the refrigerator for 2–3 days.)

Method

1. Pour the water and oil into a large bowl. Crumble in the yeast and stir until dissolved.
2. Add the salt, sugar, and most of the flour. Work into a dough and knead for about 10 minutes, until the dough releases from the sides but still feels slightly sticky.
3. Cover the bowl with plastic wrap and let rise in the refrigerator at least overnight – ideally up to 24 hours.
4. Divide the dough into four pieces, shape into balls, and press out into round pizzas.

Tip! If you prefer to use dry yeast instead of fresh yeast: use . tsp dry yeast. Mix it with the flour instead of dissolving it in the liquid. Cold water also works with dry yeast for cold fermentation – just make sure the yeast is suitable for long fermentation or preferments if you are unsure.

*For pizza dough, a high-protein wheat flour is recommended, preferably labeled “pizza flour” or tipo 00. This makes the dough more elastic and gives a better, crispier crust. Choose a flour with at least 11–12% protein.