Cold Fermented Pizza Dough

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forty_caliber

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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.

INGREDIENTS
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

INSTRUCTIONS
1. Pour warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5
minutes.
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
 
Last edited:

Dawgluver

Chef Extraordinaire
Joined
Apr 12, 2011
Messages
25,031
Can I make it without a dough hook? Only a hand mixer here.
 

forty_caliber

Admiral of the Texas Navy
Moderator Emeritus
Joined
Jul 26, 2010
Messages
3,413
Location
Republic of Texas
I flour my hands and put the center of the dough on the back of my hand. I keep turning the dough clockwise and let gravity pull the edges away from my hand. Once it gets about 12" in diameter I put it in the pan and push the edges towards the rim. The crust gets very thin in the middle and thicker towards the edges.

.40
 

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