I have been pretty passionate about making pizza in my home over for about 6 months now. I have done a lot of research and testing, but have found that I really like keeping things simple. I have yet to experiment with more than 2 types of flour and have never used sourdough starter/poolish.

I would love for anyone to see my current recipe below and give me critiques, questions, or recommendations for improvements. I’m sure there are so many things to consider.

———————————

72-Hour Cold Ferment Pizza Dough

2 × 16-inch pizzas

Ingredients

– Flour: 00 Flour 500 g (100%)

– Cold water 38 to 45°F: 340 g (68%)

– Salt: 12.5 g (2.5%)

– Active dry yeast: 0.6 g (0.12%)

– Extra virgin olive oil: 12.5 g (2.5%)

Water temperature: 38 to 45°F

(depends on proofing temperature)

Target dough temperature: 62 to 65°F

Mixing

– Dissolve yeast in cold water (sit for 5 min).

– Add water to flour. Mix until shaggy, about 1 minute.

– Rest 30 minutes.

– Add salt and olive oil.

– Mix until fully incorporated and smooth.(hand mixing is fine)

Bulk Fermentation

– Lightly oil bowl.

– Cover.

– Rest 6 hours at room temperature

– Perform stretch and folds once every hour until window pain passes. (About 5 times)

Cold Ferment

– Divide into 2 equal dough balls

– Lightly oil

– Refrigerate 72 hours

Before Baking

– Remove from fridge 90 to 120 minutes before baking.

Shaping & Baking

– Dust peel with semolina.

– Stretch to 16 inches.

– Bake at 550°F for 9 minutes or until it looks like you were desired doneness.

I recommend using a 28oz can of San Marzano tomatoes and a tsp of salt. Use an immersion blender directly in the can or blend it slightly.

For cheese, I would recommend fresh low moisture, part skim cheese with a blend of fresh mozzarella.