Cold Fermented Pizza Dough
Don’t fear the dough-making. It’s actually simple and can be made up to 6 days ahead. This dough makes a thin crust that will still hold a lot of ingredients without sagging. Craig uses 00 flour (finely ground Italian flour) in his version, but bread flour will work as well.
- 22½ oz. flour or bread flour
- 1½ Tbsp. sugar
- 2 tsp. kosher salt
- 2 tsp. instant yeast
- 3 Tbsp. extra-virgin olive oil
- 15 oz. warm water (40°C to 46°C)
- Add the flour, sugar, salt and instant yeast in a food processor and pulse 3 to 4 times until combined. Add the olive oil and water. Run the food processor until the dough forms a ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.
- Transfer the dough ball to a floured surface and knead 2 to 3 times by hand until a smooth ball is formed. Don’t overwork the dough. Divide the dough into 3 even parts and place each in a plastic zip-top freezer bag. Place in refrigerator and allow it to rise at least 1 day. The dough will keep for up to 5 days in the refrigerator.
- Makes 3 pizza crusts