Cold Ferment Pizza Crust Recipe

Here’s the secret to creating pizza magic that will make your taste buds do a happy dance, all thanks to a little waiting game in the fridge!

As someone who loves food, I especially enjoy making the perfect pizza crust for any topping. My cold ferment pizza dough, made with bread flour and cold water, ensures a texture that delights.

I think the balance of fine sea salt and a touch of sugar really enriches the flavor, while the olive oil imparts a smooth finish.

Cold Ferment Pizza Crust Recipe Ingredients

• Bread Flour: High in protein, crucial for gluten development and dough elasticity.
• Cold Water: Slows yeast activation, aiding in flavor development during fermentation.
• Fine Sea Salt: Enhances flavor, strengthens gluten network, aids in moisture retention.
• Instant Dry Yeast: Facilitates fermentation, helping dough rise and develop complex flavors.
• Olive Oil: Adds richness and moisture, enhancing dough texture and flavor.
• Sugar: Feeds yeast, aiding fermentation, and contributes to crust browning.

Cold Ferment Pizza Crust Recipe Ingredient Quantities

• 500g bread flour
• 325g cold water
• 10g fine sea salt
• 3g instant dry yeast
• 15g olive oil
• 5g sugar

How to Make this Cold Ferment Pizza Crust Recipe

1. In a big mixing bowl, mix the bread flour, instant dry yeast, and sugar. Stir well until the dry ingredients are thoroughly mixed.

2. Slowly mix the cold water with the flour mixture, using a spoon or your hand, until there are no dry bits of flour left. The dough should feel lumpy and a bit wet.

3. Incorporate the fine sea salt and olive oil into the dough. Knead in the bowl for about 3-5 minutes until all ingredients are fully integrated and the dough begins to smooth out.

4. Move the dough to a surface that is dusted with flour and keep kneading it for another 5 minutes. The result should be a smooth, elastic ball of dough.

5. Put the dough in a bowl that has been lightly oiled, and turn the dough so that all sides of it are coated with oil. Cover the bowl very tightly with either plastic wrap or a lid.

6. Refrigerate the covered bowl containing the dough and allow it to to cold ferment for a minimum of 24 hours, but up to 72 hours is fine too. This is a slow forment, nothing like the fast rise of bread. It’s done in the fridge and it’s all about flavor. Don’t skip this step. It’s vital. Your crust will taste so much better if you let it happen!

7. Following the fermentation process, take the dough from the refrigerator and let it warm to room temperature, approximately one hour.

8. After the dough has had a chance to relax, you can turn it out onto a countertop, lightly dusted with flour, and you can cut it into the amount you want for the number of pizzas you plan to make.

9. Make a tight ball of each piece, cover it with a damp cloth, and relax it for 20 to 30 minutes. This allows the gluten in the dough to rest, making it easier to stretch.

10. Make your oven as hot as it will go (usually about 250°C/482°F or higher). Stretch each ball of dough into a pizza base, top with whatever you fancy, and then bake it until the crust has turned golden brown and the cheese is bubbling. Depending on how hot your oven is and how thick your toppings are, this could take anywhere from 8 to 12 minutes.

Cold Ferment Pizza Crust Recipe Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or spatula
4. Small bowl or cup (for oil)
5. Clean countertop or pastry board (for kneading)
6. Plastic wrap or bowl lid
7. Refrigerator
8. Kitchen scale (for measuring ingredients)
9. Sharp knife or dough cutter
10. Damp cloth
11. Oven
12. Pizza peel or baking sheet

FAQ

• Can I use all-purpose flour instead of bread flour? Yes, you can use all-purpose flour, but bread flour is recommended for a chewier texture due to its higher protein content.
• Why is the water cold?Using cold water retards fermentation, which gives the dough a chance to develop a deeper flavor.
• How long can I cold ferment the dough?For optimal flavor development, the dough can be fermented in the cold for 24 to 72 hours.
• Is it necessary to add sugar?Although it is not essential, sugar assists in turning on the yeast and contributes a very slight sweetness to the crust.
• What type of yeast should I use?This recipe uses instant dry yeast, and it can be mixed with the dry ingredients without the need to first dissolve it in water.
• Can I omit olive oil?Contributing to the elasticity and flavor of the dough, olive oil is recommended in this recipe. It is okay to leave it out if necessary, but no other fat can replace it.

Cold Ferment Pizza Crust Recipe Substitutions and Variations

For the bread flour, you can use all-purpose flour as a substitute, but you should keep in mind that the texture might be a little less chewy.
You can substitute kosher salt or table salt in place of the fine sea salt, but you have to use slightly different amounts. (Use a little less table salt, because it’s finer.)
If you do not have instant dry yeast, you can use active dry yeast. Just activate it in warm water before mixing it with the flour.
For olive oil, you may substitute another neutral oil such as vegetable oil. However, olive oil contributes a unique taste.
You can use honey or maple syrup in place of sugar, and they will provide a different sweetness and flavor profile.

Pro Tips

1. Use High-Quality Flour Choose a high-protein bread flour for better gluten development, which contributes to a chewier and more elastic dough. This will enhance the texture of your pizza crust.

2. Autolyse After mixing the flour and water, let the mixture rest for 20-30 minutes before adding the yeast, salt, and olive oil. This rest period (autolyse) helps the flour fully hydrate and begin gluten development, making the dough easier to knead and resulting in a better texture.

3. Cold Fermentation While the instructions suggest 24 to 72 hours, you can experiment with different fermentation times. Longer fermentation (closer to 72 hours) can improve flavor and digestibility due to more complex yeast activity and enzyme action.

4. Preheat Baking Surface If using a baking stone or steel, preheat it in the oven for at least 45 minutes before baking your pizza. This ensures a crispier crust as it starts cooking immediately when you place the dough onto the hot surface.

5. Avoid Overloading Toppings To prevent a soggy crust, be mindful of topping amounts. Less is more—use fewer, high-quality ingredients for better flavor balance and to allow the crust to shine. Fresh mozzarella, a simple tomato sauce, and a few fresh basil leaves make for a classic and delicious Margherita pizza.