Cold Fermented Pizza Dough

By Craig Jones on June 5th, 2020
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.

Pizza Dough


  • 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)


  1. 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.
  2. 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.
  3. Makes 3 pizza crusts