Homemade Pizza Dough
This homemade pizza dough uses Italian '00' flour and cold fermentation to develop deep flavor and optimal texture. The slow fermentation process creates a superior crust compared to quick dough methods.
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This homemade pizza dough uses Italian '00' flour and cold fermentation to develop deep flavor and optimal texture. The slow fermentation process creates a superior crust compared to quick dough methods.
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In the bowl of a stand mixer, combine the '00' flour, kosher salt, and instant dry yeast.
Using the dough hook attachment, briefly mix the dry ingredients to combine.
With the mixer on low speed, slowly stream in the warm water.
Once the dough pulls together, continue to knead on low speed for 10 minutes until the dough is smooth and supple.
Lightly oil a large bowl. Form the dough into a ball, place it in the bowl, and turn to coat with oil.
Cover the bowl tightly with plastic wrap and let it proof in a warm place for 1 to 1.5 hours, or until doubled in size.
Once proofed, place the dough on a clean surface and divide it into two equal portions with a bench scraper.
Lightly oil two separate airtight containers. Form each piece of dough into a tight ball by pinching the seams together.
Place one dough ball into each container, seal, and refrigerate for 2 to 3 days for a cold ferment.
When ready to use, remove the dough from the refrigerator and let it rest at room temperature for 15 minutes to take the chill off.
Lightly dust the dough with flour. On a floured surface, gently press the dough out, forming a crust around the edge.
Stretch the dough to your desired size and thickness.
Dust a pizza peel with flour, place the stretched dough on top, and add your favorite toppings.
Store fermented dough in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Bring to room temperature for 30 minutes before stretching.
food scale (for accurate flour and salt measurement) · thermometer (to verify water temperature)
Cold fermentation typically takes 24-72 hours in the refrigerator. Longer fermentation (48-72 hours) develops more complex flavor.
All-purpose flour works but produces a less tender crumb. '00' flour is milled finer and absorbs water differently, giving superior texture.
Water should be 104°F (40°C). Too hot kills yeast; too cold slows fermentation and flavor development.
The dough should roughly double in volume and feel airy with visible bubbles. It should be slightly sticky and responsive when pressed.
Yes. After cold fermentation, portion and freeze in airtight containers for up to 3 months. Thaw in the refrigerator overnight before use.
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