Easy 48-Hour Cold Fermented Pizza Dough
American · Organized from the video by BakeLikeAPro
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Ingredients
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Steps
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- 1
In a spiral mixer bowl, combine the pizza flour and instant yeast. Stir the yeast into the flour to hide it.
- 2
Add the salt and olive oil to the flour mixture.
- 3
Add the cold water to the bowl.
- 4
Secure the safety cage and start the mixer. Increase speed to 2, then to 3, and finally to 4. Knead for 14 minutes.
⏱ 14 minutes
- 5
Divide the dough into 6 pieces, aiming for roughly 290g to 300g per ball. Shape each ball by pulling the sides inward to create tension, then flip and tighten the surface to form a smooth ball.
💡 You can also do this by eye without precise weighing.
- 6
Place the dough balls into a container lightly sprayed with olive oil. Let them sit at room temperature for 30 minutes to kickstart yeast activity, then cover and place in the fridge for a 48-hour cold ferment.
💡 The 30-minute rest ensures yeast starts reproducing correctly before the cold soak.
⏱ 30 minutes
- 7
After 48 hours, remove the dough from the fridge. Let the dough balls sit at room temperature for about 3 hours before using to reach ambient temperature.
💡 The dough is ready to bake once it has risen naturally and reached room temperature.
⏱ 3 hours
Tips
- If you don't have olive oil, you can use canola or vegetable oil.
- The dough has a 65% hydration level.
- For the 48-hour ferment, let the dough sit at room temperature for 30 minutes before refrigerating to ensure yeast activity starts.
- When using the dough after the fridge, let it sit at room temperature for about 3 hours before baking.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: BakeLikeAPro on YouTube