Cold ferment pizza dough using 00 flour for 48 hours. She requires some attention, but she’s worth it! This recipe is perfect for creating homemade pizza with a chewy and flavorful crust. It's a labor of love that pays off with every bite.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Mix water and yeast together in a bowl.
Add the flour to the mixture, then add the salt.
Mix until a rough dough forms and let it rest for 20 minutes.
Knead the dough for 2–3 minutes or use the stretch-and-fold method.
Let the dough rest for 1 hour at room temperature.
Place the dough in the fridge and cold ferment for 48 hours.
Take the dough out of the fridge, shape it into balls, and let it rest for 2–3 hours at room temperature.
Add sauces and toppings of your choice.
Bake the pizza at 480–520°F (250–270°C) on a steel, stone, or cast iron.
Use high-quality 00 flour for the best texture and flavor.
Ensure the water is cold to slow down fermentation and enhance flavor.
Let the dough rest properly at each step to develop gluten and improve elasticity.
Bake the pizza on a preheated steel, stone, or cast iron for a crispy crust.
Why is cold fermentation important?
Cold fermentation allows the dough to develop complex flavors and a better texture over time.
Can I use all-purpose flour instead of 00 flour?
Yes, but 00 flour is recommended for its fine texture and ability to create a chewy crust.
How do I know when the dough is ready to bake?
The dough should be smooth, elastic, and have rested at room temperature for 2–3 hours after shaping into balls.
Can I freeze the dough?
Yes, you can freeze the dough after the cold fermentation step. Thaw it in the fridge before shaping and resting.
What toppings work best with this dough?
Classic toppings like tomato sauce, mozzarella, basil, and olive oil work beautifully, but feel free to experiment with your favorites.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
