Pizza doughan airy rim and extensible base
Cold fermentation builds flavor and extensibility without excessive yeast.
Directions
- 01
Hydrate
Mix flour with most water and rest 20 minutes. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique - 02
Develop
Add yeast, salt and remaining water; knead or fold until smooth and elastic. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: a thin windowpane with fine streaks - 03
Cold ferment
Start 30 minutes at room temperature, then refrigerate 18 to 24 hours. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique - 04
Divide and warm
Make four tight balls and leave covered 2 to 3 hours. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique - 05
Open and bake
Press from center outward, preserving the rim, and bake on a thoroughly heated surface. Complete the process at the stated time and temperature while checking color, firmness, and internal moisture. Let it cool or stabilize as directed before cutting, filling, or storing.
Texture cue: evenly cooked with no raw center, excess moisture, or free fat
The exact point
A ready ball is light, gassy and stretches without tearing or snapping back. The baked rim has irregular cells and the base is golden yet foldable.
Important information
No rolling pin
It expels gas from the rim.
Toppings
Too much prevents the base from baking.
Heat
Preheat stone or steel at maximum heat for at least 40 minutes.
Technical references
Sources consulted for the technical and safety principles in this guide.