Pizza Dough (4 Pizzas)

Simple, cold-fermented pizza dough for four 12-inch pies. Mix, knead, rest, portion, refrigerate 24–72 hours, then warm, stretch, top, and bake very hot.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Dissolve the yeast and dried sourdough in the water.

Step 2

Add the flour and mix until no dry flour remains.

Step 3

Add the salt and knead for 8–10 minutes until the dough is smooth and elastic.

Step 4

Cover and let the dough rest for 20–30 minutes.

Step 5

Divide into 4 equal dough balls (about 277 g each).

Step 6

Place each ball in a lightly oiled container, cover, and refrigerate for 24–72 hours.

Step 7

About 2 hours before baking, remove the dough from the refrigerator and let it come to room temperature.

Step 8

Stretch each dough ball into a 12-inch pizza, add your toppings, and bake on a preheated pizza stone or steel at the hottest temperature your oven allows (500–550°F if possible).