48-Hour Cold-Fermented Pizza Dough

Pour <strong/>650 ml of <strong/>cool water into a large mixing bowl.

Add <strong/>6 g of <strong/>fresh yeast to the <strong/>water.

Stir the <strong/>water until the <strong/>yeast is completely dissolved.

Add approximately <strong/>900 g of the <strong/>bread flour to the bowl.

Mix the ingredients together until a shaggy dough forms and no dry <strong/>flour remains.

Add <strong/>25 g of <strong/>fine sea salt to the dough mixture.

Add the remaining <strong/>100 g of <strong/>bread flour to the bowl.

Mix the dough until all the <strong/>flour and <strong/>salt are fully incorporated.

Knead the dough vigorously for <strong/>8 to 12 minutes until it becomes smooth and elastic.

Cover the mixing bowl with a cloth.

Let the dough rest at room temperature for <strong/>20 to 30 minutes.

Perform one stretch-and-fold maneuver on the dough.

Cover the bowl again and let the dough rest for an additional <strong/>20 to 30 minutes.

Shape the entire mass of dough into one large, smooth ball.

Lightly coat a large bowl with <strong/>5 ml of <strong/>olive oil.

Place the large dough ball into the oiled bowl and seal it tightly with plastic wrap.

Place the bowl into the refrigerator at <strong/>3°C to 5°C and leave it undisturbed for <strong/>48 hours.

Remove the cold bulk dough from the refrigerator on baking day.

Divide the cold dough immediately into <strong/>4 equal portions of approximately <strong/>419 g each.

Shape each portion into a tight, smooth dough ball.

Lightly brush a baking tray with <strong/>10 ml of <strong/>olive oil.

Place the <strong/>4 dough balls onto the tray and cover them loosely with plastic wrap or a damp cloth.

Let the dough balls sit at room temperature for <strong/>3 to 4 hours to warm up and relax.

Gently stretch each dough ball into a <strong/>30 to 32 cm round disc, preserving the air pockets around the edges.

Add your desired pizza sauce and toppings to the stretched dough bases.

If using a dedicated pizza oven, preheat it to <strong/>450°C to 500°C, launch the topped pizza directly onto the stone, and bake for <strong/>60 to 90 seconds until the crust is puffed and spotted.

If baking in a standard home oven on a regular baking sheet, preheat the oven to its maximum temperature (usually <strong/>250°C), place your topped pizza onto the hot sheet, and bake for <strong/>8 to 12 minutes until the cheese is melted and the edges are golden-brown.

If baking in a home oven using a pizza stone or steel, preheat the oven at its highest setting (<strong/>250°C to 290°C) with the stone or steel on the top rack for <strong/>45 to 60 minutes, transfer the topped pizza directly onto it, and bake for <strong/>5 to 7 minutes until well-charred.