Authentic Italian Pizza Dough| Cold Fermented for Better Flavor

Описание: In this video, I share a long-fermented, Italian-style pizza dough that is perfectly suited for home ovens, explained step by step.

The foundation of a good pizza is its dough. Since pizzas baked at home require a longer baking time, the dough needs to be more hydrated. In this recipe, we use a cold fermentation technique that enhances both flavor and digestibility.

🧾 Ingredients (for 3 large pizzas)
500 g pizza flour*
400 g water
20 g fresh baker's yeast or 10 g of instant yeast
1 teaspoon granulated sugar
10 g salt
2–3 tablespoons olive oil
You can substitute pizza flour with another high-protein flour.
Alternatively, to increase water absorption, you may add 50 g whole wheat flour
(450 g white flour + 50 g whole wheat flour).

🍕 Pizza Dough Preparation
To achieve a structure similar to Italian pre-fermented dough, we prepare the dough in two stages.
Pour all the water into the mixing bowl.
Add the yeast and sugar.
Add half of the flour (250 g) and mix well with a spoon.
Cover and let rest at room temperature for 30 minutes.
This step creates a pre-ferment that improves flavor.
After 30 minutes, stir the dough to release excess air.
Add the remaining flour and all the salt, then mix again.
The dough will be very wet and loose — this is normal.
Add the olive oil. You may knead briefly by hand if you wish, but this step is optional.
The dough can be placed into fermentation without kneading.
Cover and transfer the dough directly to the refrigerator.

❄️ Cold Fermentation

When the dough ferments in the refrigerator without folding, the process takes longer, but the result is significantly better.
Minimum: 20 hours
Ideally: 24 hours
If necessary: up to 36 hours
If the ambient temperature is high, the dough may rise quickly even in the refrigerator.
If you notice excessive rising within the first 3–4 hours, remove the dough, gently fold the edges inward to release air, and return it to the refrigerator.

Shaping and Final Proof
After removing the dough from the refrigerator, lightly dust it with flour.
Transfer it to the work surface by gently loosening the edges — do not knead.
Divide the dough into 3 equal portions.
Weighing the dough pieces helps ensure even baking.
Shape each portion into a round by folding the edges inward.
Let rest at room temperature for about 2 hours.
Once the dough balls have doubled in size and expanded, they are ready to be used.
While the dough is resting, you can prepare your pizza toppings.
You can find the pizza stretching and shaping video at the end of this video.

Enjoy.