Overnight Cold-Fermented Pizza Dough (Dave's Pizza Oven)
A slow, cold-fermented pizza dough for a home oven. A tiny pinch of yeast, a long overnight rise on the counter and one to two days in the fridge give a crust that is crunchy, airy and light, with big air pockets and deep flavor. Makes three 16-inch pizzas.
Quick Facts
- Prep
- 24 hr
- Cook
- 18 hr 25 min
- Total
- 42 hr 25 min
- Servings
- 3
- Difficulty
- Medium
- Method
- Baked
Ingredients
Instructions
- 1
In a large bowl, mix the bread flour, all-purpose flour, yeast, salt and sugar.
- 2
Add the cool water and the olive oil. Mix with a rubber spatula or your hand until mostly combined. The dough will be very sticky, and that is fine.
- 3
Keep kneading in the bowl for 4 to 5 minutes without adding more flour. The dough will stop sticking to your hands but will not be smooth yet. Check that the dough is about 72°F (22°C); this matters for the long rise.
5 min - 4
Transfer the dough to a lightly oiled container, cover and let it rest 30 minutes.
30 min - 5
Wet your hands and do 4 stretch and folds: grab one edge of the dough, stretch it up and fold it over the top, then turn the container a quarter turn and repeat.
- 6
Cover and rest 30 minutes more, then do the windowpane test: gently stretch a small piece thin enough to see light through it. If it tears easily, repeat the stretch and folds and 30-minute rest until it passes.
30 min - 7
Cover and leave the dough on the counter overnight, about 12 hours, until it has doubled or tripled in size.
12 hr - 8
Move the covered container to the fridge for 1 to 2 days (24 to 48 hours) to build gluten and flavor.
- 9
About 5 hours before you want to bake, turn the dough out, divide it into 3 equal pieces (about 480 g) and shape them into tight balls. Put them in lightly oiled lidded containers and leave them at room temperature.
5 hr - 10
One hour before baking, put a pizza stone or steel on the middle rack and heat the oven to 500°F, or as hot as it goes.
1 hr - 11
On a floured surface, press a dough ball into a round, leaving the outer inch thicker, then stretch it over your knuckles to about 16 inches, or whatever fits your stone. Move it to a floured peel and add sauce, cheese and toppings.
- 12
Slide the pizza onto the stone and bake until the crust is golden brown and puffed and the cheese is browned in spots, 12 to 15 minutes. Repeat with the other dough balls.
12 min
Original Source
This recipe was discovered from Dave's Pizza Oven on Facebook.
