48-Hour Cold-Fermented Pizza Dough

Pour 650 ml of cool water into a large mixing bowl.

Add 6 g of fresh yeast to the water.

Stir the water until the yeast is completely dissolved.

Add approximately 900 g of the bread flour to the bowl.

Mix the ingredients together until a shaggy dough forms and no dry flour remains.

Add 25 g of fine sea salt to the dough mixture.

Add the remaining 100 g of bread flour to the bowl.

Mix the dough until all the flour and salt are fully incorporated.

Knead the dough vigorously for 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 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 20 to 30 minutes.

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

Lightly coat a large bowl with 5 ml of 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 3°C to 5°C and leave it undisturbed for 48 hours.

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

Divide the cold dough immediately into 4 equal portions of approximately 419 g each.

Shape each portion into a tight, smooth dough ball.

Lightly brush a baking tray with 10 ml of olive oil.

Place the 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 3 to 4 hours to warm up and relax.

Gently stretch each dough ball into a 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 450°C to 500°C, launch the topped pizza directly onto the stone, and bake for 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 250°C), place your topped pizza onto the hot sheet, and bake for 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 (250°C to 290°C) with the stone or steel on the top rack for 45 to 60 minutes, transfer the topped pizza directly onto it, and bake for 5 to 7 minutes until well-charred.