Cold Fermented Pizza Dough

Makes 6 pizzas

  • 1000g type 00 flour
  • 600g + 50g water @ 80°F/27°C
  • 30g kosher salt
  • 0.2g active dry yeast

Credit where it's due—this recipe is a slightly higher-hydration riff on Gozney's Overnight Pizza Dough, incporating a few tweaks and techniques I like from my own Sourdough Pizza Dough recipe.


  • Add yeast and all but 50g of water in a large mixing bowl. Roughly distribute the yeast in the water by swishing it around a bit with your fingers.
  • Add flour to the bowl, and let it sit for 30 minutes, so the flour can hydrate.


  • After 30 minutes, add salt and remaining 50g water. Mix to combine ingredients, alternating between squishing the dough between your fingers, and a few sets of stretch and folds. You want the dough to form a cohesive mass with a bit of strength and stretch to it. This usually takes me 6-10 sets, alternating between the two movements.
  • Dump the dough out on to a clean, unfloured surface and knead by hand for 5-7 minutes until the dough forms a smooth and cohesive ball.

Bulk fermentation

  • Lightly oil a bowl large enough to hold the dough, making sure there's enough space for it to roughly double in size over the next few days.
  • Shape the dough into a very tight ball, and place it into the oiled bowl. Cover with cling film and let it sit at room temperature overnight, and up to 16 hours.
  • The next day, move the bowl to the fridge, and let it continue to ferment at least overnight, and for up to 4 days. The longer you're able to wait, the more flavor your dough will develop.


  • Remove the dough from the fridge about 6 hours before you want to make pizza. Dump your dough ball on to an unfloured counter and evenly divide your dough in to 6 pieces. Form each piece in to a very tight ball. You want to make sure your dough balls have a completely closed bottom and a tight skin all over.


  • Place the shaped dough balls on a heavily floured tray, making sure to leave some space between them to account for spread. Cover and leave to sit at room temperature for 6 hours.

Top & Bake

  • After about 6 hours, your dough should be ready. Shape in to bases, top with your favorite ingredients, and bake.
  • If you're using a home oven, I highly recommend a baking steel. Crank the oven up as high as it'll go, and let the steel pre-heat for at least an hour before loading your pizza in from a floured peel.