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Artisan pizza dough with high hydration long fermentation method - 500g 00 flour or all-purpose flour combined with 375g warm water divided autolyse 20 minutes, quarter teaspoon active dry yeast dissolved reserved tablespoon water, 1¾ teaspoons fine sea salt added and incorporated via stretch-and-fold technique, bulk fermented 5-6 hours room temperature until doubled, divided shaped dough balls refrigerated 24-72 hours cold fermentation developing deep complex flavor - stretched 12-inch circle baked pizza steel or stone 500-550°F

Artisan Pizza Dough - Crispy, Chewy, Bubbly Crust

A slow cold-fermented artisan pizza dough that produces a crispy, chewy, bubbly crust with deep flavor using just five ingredients and minimal hands-on time. Mix the night before and bake the next day.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 day 25 minutes
Servings: 3 pizza dough balls
Course: Dinner
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g bread flour or 00 flour about 4 cups
  • 325 g cold water about 1 and 1/3 cups
  • 10 g fine sea salt about 2 tsp
  • 3 g instant yeast about 3/4 tsp
  • 15 g olive oil about 1 tbsp
  • semolina flour for dusting peel optional

Equipment

  • Large mixing bowl
  • Pizza Stone or Inverted Baking Sheet
  • Pizza Peel or Parchment Paper
  • Kitchen Scale (recommended)

Method
 

  1. Combine flour, salt, and yeast in a large bowl. Add cold water and olive oil. Mix until no dry flour remains.
  2. Rest covered at room temperature for 30 minutes. Perform 4 sets of stretch and folds every 30 minutes over 2 hours.
  3. Refrigerate tightly covered for 18 to 72 hours for cold fermentation.
  4. Remove dough from fridge 1.5 to 2 hours before baking. Divide, shape into balls, and rest covered 30 minutes.
  5. Preheat oven with pizza stone to maximum temperature (500 to 550°F) for 45 minutes.
  6. Stretch dough by hand to 10 to 12 inches. Add toppings and bake on preheated stone for 8 to 12 minutes until golden and charred.

Notes

  • Longer cold fermentation (48 to 72 hours) produces significantly more flavor and better bubbles.
  • Never use a rolling pin - it deflates the air pockets that create the bubbly crust.
  • Preheat the stone for a full 45 minutes for a properly crispy bottom crust.
  • If dough tears during stretching, cover and rest 15 more minutes before trying again.
  • Freeze shaped dough balls after cold ferment for up to 3 months.