Great pizza starts with great dough. This 72-hour cold ferment develops complex flavours and the perfect texture. Make a batch on Thursday for weekend pizza perfection.
Ingredients
- 1kg "00" flour (or strong bread flour)
- 650ml cold water
- 30g fine sea salt
- 3g active dry yeast (or 1g instant)
- 10g olive oil (optional, for softer crust)
Method
Dissolve yeast in cold water. Let sit 5 minutes.
Add flour to large bowl. Pour in yeast water gradually, mixing with hands.
Once roughly combined, add salt. Continue mixing until no dry flour remains.
Knead in bowl for 5-10 minutes until smooth and elastic.
Add olive oil if using, knead until incorporated.
Cover and rest at room temperature for 2 hours.
Divide into 6 equal balls (about 280g each). Shape into tight balls.
Place balls in oiled containers, spaced apart. Cover.
Refrigerate for 48-72 hours.
Remove from fridge 2-3 hours before using. Dough is ready when it springs back slowly when poked.
Pro Tips
- 💡Weigh your ingredients - baking is chemistry
- 💡Hydration (water percentage) can be adjusted: 60-65% for beginners, 70%+ for experienced
- 💡"00" flour creates the classic Neapolitan texture but bread flour works fine
- 💡Dough keeps for up to 5 days refrigerated, but flavour peaks at 72 hours
- 💡Cold dough is easier to stretch, but needs time to relax at room temp
