Cold Fermented Pizza Dough
Pizza Dough - Cold Ferment
The oil content gives this dough a rich flavor and makes it very easy to handle. Cold fermentation enhances the flavor and texture of the crust.
2 1/4 cup warm water (105°F to 115°F)
2 Tablespoons active dry yeast
6 cups (or more) all purpose flour
1 Tablespoon sugar
1 Tablespoon Kosher salt
9 Tablespoons olive oil
1. Pour warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5
2. Mix flour, sugar, and salt in stand mixer. Add yeast mixture and oil.
3. Knead with dough hook on low speed until dough forms a sticky ball. Increase speed to
2 and continue to knead for 10 minutes. Add more flour or water by tablespoonfuls to
adjust consistency as needed.
4. Brush large bowl lightly with olive oil. Transfer dough to bowl and turn to coat with oil.
5. Cover bowl with plastic wrap and refrigerate for 24 to 48 hours punching down as
needed to stay in the bowl.
1-2 hours before cooking
1. Divide in half, form into balls and proof until doubled in size.
2. Form dough to pan without further kneading or rolling using as little handling as possible.
Makes 2 large pizzas with medium thick crusts
"I must say as to what I have seen of Texas it is the garden spot of the world. The best land and the best prospects for health I ever saw, and I do believe it is a fortune to any man to come here."
Davy Crockett, 1836