Cold Fermented Pizza Dough Recipe

Baking Steel fans know that we’re all about the 72-hour pizza dough. Well, now we are going to Cold Ferment our pizza dough. You are going to love this pizza dough recipe.

This is because the 72-hour approach is what ensures the amazing texture and richness of flavor – and both parameters are crucial to our idea of what good pizza is really about.

So, naturally, changing up our dough recipe is not something we take lightly. Far from it.

Nevertheless, we have done exactly that.

What’s the difference?

We’re sticking with the long and slow fermentation, but we have removed the step that we realized was, in fact, not crucial at all to achieving the desired results:

The 24-hour room temperature bulk fermentation.

Through rigorous testing, we determined that the difference in flavor is practically unnoticeable – and the whole process just becomes a whole lot easier. It’s a trade-off we’re willing to make. (And we’d like to think we’re pretty snobby about pizza.)

In short, you mix your bulk dough and place the entire badge in the fridge. Then, when you’re in the mood for pizza, simply remove a couple of portions – ball ‘em up and let the dough proof at room temperature for a few hours before baking your pizzas.

It’s incredibly easy.

The advantages of the new recipe

Consider a situation when you’re going away for a couple of days. No longer will you have to worry about pre-fermented dough balls over-proofing in the fridge.

Also, you will save precious space in your frid