Making pizza dough at home is not as hard as it seems. In fact, it is a lot easier than one might think. There are a few different ways to make pizza dough, but one of the easiest and most popular ways is to use a cold ferment method.
To make cold ferment pizza dough, you will need flour, salt, yeast, water, and olive oil. First, mix together the flour and salt in a large bowl. In a separate bowl, dissolve the yeast in water. Add the yeast mixture to the flour mixture and stir until well combined. Knead the dough for a few minutes, then add the olive oil. Knead the dough for another few minutes, then place it in a greased bowl. Let the dough rise in a warm place for about an hour, or until it doubles in size.
Once the dough has doubled in size, shape it into a pizza crust and place it on a greased baking sheet. Bake the crust in a preheated oven at 425 degrees for about 10-15 minutes, or until it is golden brown. Add your desired toppings and bake the pizza for an additional 10-15 minutes, or until the toppings are cooked to you.
What is fermented pizza dough?
Although the pizza is fermented and then topped with the toppings and flavor of one’s choice, it is perfectly edible.
However, the fermentation process is beneficial for pizza dough because it produces a genuinely gut-healthy lactobacillus bacteria.
Aside from that, the cold ferment dough of the pizza with whatever toppings you choose to eat on your crust provides a lower blood sugar spike.
Pizza fermentation is a metabolic process. It causes organic substances to undergo chemical changes.
Fermented dough makes the pizza lighter, tastier, and more digestible. The yeast is transformed during the fermentation of the dough.
And the carbohydrates are converted into alcohol, which is responsible for the crust’s arooma as well as its quick texture. In the oven, even the carbon dioxide that creates the air pocket bubbles up.
In layman’s terms, fermentation is the process by which yeast consumes carbohydrates and converts them to alcohol. This may appear complicated, but understand that the yeast converts the sugar in the flour into gas.
As a result, turning the dough causes it to expand. The natural flavors in the pizza are enhanced as a result of the fermentation process, leaving you with more flavorful pizza dough.
Baking the pizza on an aluminum pizza sheet or pizza stone with pre-heating and cooking instructions for those products at a temperature of 550’F oven for 6 to 10 minutes, or until the outer crust is golden brown, is highly recommended.
Remove from the oven and place on a cooling rack for at least 3-5 minutes before transferring to a cutting board to slice and serve.
Vessel with straight-sided pizza peeler Parchment Paper Freezer for pizza cold freezing
- Pizza Sheet in the Oven
- Pizza Steel is an essential tool for cold fermentation of pizza.
- baker of pizza crust
- Oven at home (550°F)
- Foil made of aluminum
Ingredients For Cold Fermented Pizza Dough
The recipe makes 4-5 pizzas with a diameter of 32-35 cm or 12 inches. If you really like pizza dough, you can double the recipe. If you happen to have some leftovers, you will most likely be able to freeze them.
- Tipo 00 flour is ideal for pizza dough.
- – 500-750g Olive Oil – 10-12g Virgin Olive Oil
- A good fine sea salt is the best choice.
- 1-2 grams instant dry yeast
- 10 to 12 g of salt for the pizza dough
- 320-500 mL of clean bottled water
- Sauce with tomatoes
- Cheese, mozzarella
- Dust the pizza with a small amount of semolina.
How To Make Cold Fermented Pizza Dough
- Pour water into a large mixing bowl at room temperature, ideally around 20’C or 68’F. Mix in the salt until it is completely dissolved.
- Adding the yeast to the flour-water mixture completely mixes it.
- It takes 20-30 minutes for the ideal temperature before adding some virgin olive oil.
- One of the best ways to get healthy food is to make fermented pizza dough.
- 10 grams of fresh yeast equals 5 grams of yeast and 3-5 grams of active yeast.
- The oil in the dough conducts heat, igniting the hot wood-fired oven.
- As a result, the fermented dough will burn, resulting in a crispier pizza crust in a standard home oven.
- Allow the pizza dough to rise in the bowl for almost 2-3 hours by covering it with a damp towel and plastic wrap. Next, divide the dough into equal halves and then further divide it into two divisions.
- An airtight container is ideal for storing pizza dough.
- If you intend to store the pizza dough in the refrigerator, do so for 5-6 days.
- Allow the pizza dough to bake in the fridge for a couple of hours.
- Preheat the pizza crust for at least 60 minutes and turn on the broiler.
- Meanwhile, flour the pizza dough and stretch it into a circle the size of your hand.
- Before serving the pizza hot, it should be properly baked.
Cold Fermented Pizza Dough In The Fridge
Cold fermentation with Italian pizza in the fridge. It is a large pizza that must be cold fermented rather than room temperature.
Rather than storing room temperature pizza in the fridge for an extended period of time, the fridge must be set to an extreme temperature, where the fermentation process slows and stops.
How To Keep the Pizza Dough In A Cool Environment?
You must keep the pizza dough in the plastic storage container by placing the lid on it and wrapping it in plastic wrap directly.
It is simple to place the dough inside the zippered bag by pressing the air out of it and then sealing it. Always wrap the pizza dough before putting it in the fridge.
Cold Fermented Pizza Dough Turns Gets With Best Flour
For cold fermented pizza dough, high-quality and strong Italian Tipo 00 or Tipo 0 flour is the best choice for the fermentation process. This is the high-quality flour that experts recommend. Tipo has consistently produced positive results when used.
Tipo 00 flour is produced in Italy and is the highest quality milled flour on the Italian flour scale. Tipo 00 flour is also the highest quality flour on the market for use in the core of the wheat because it contains the least amount of brand and wheat middlings.
Tipo 00 flour is also very stable, which indicates how strong the gluten in the dough is. Stronger gluten will help the dough retain its shape for a longer period of time, which is important when baking a long-rise dough.
Another important consideration is that you should always use clean water, preferably bottled water.
During kneading for bulk fermentation, the temperature will rise a few degrees.
Caputo Pizza Flour is another flour that can be used to make long, cold, fermented pizza dough.
This flour is also known as Tipo OO flour and has a capacity of 300-320W. This is an excellent option for cold fermentation.
How Long Should You Cold Ferment Pizza Dough?
The temperature at which the pizza dough will ferment is important. However, the proper flavor is obtained through cold fermentation procedures.
It is best to leave the dough balls for nearly 24 hours. Only after cold fermentation can proper flavor development occur.
The dough is then ready to use right away. Leave the dough in the fridge for 24-48 hours in a cold room (60-65′ F or 15-18′ C).
You can also leave the pizza dough for at least 5-6 days and no less than 24 hours for the best possible pizza crust with the cold fermentation process.
FAQs of How To Make Cold Ferment Pizza Dough At Home
How do you ferment pizza dough?
Place the pizza on the pizza stone on the top rack, as close to the broiler as possible.
Then, turn on the oven’s highest setting by activating the broiler. Getting the sauce, cheese, and toppings ready before anyone starts working on the dough will make the assembly easier.
Can you over ferment pizza dough?
The aroma of fermented pizza dough is sour because the dough is allowed to ferment for too long. It can be over-proofed, making it more dense and flat.
Can you eat fermented pizza dough?
According to experts, eating fermented pizza dough is never a bad thing. It is safe to consume. The strong odor of alcohol is caused by yeast overgrowth, which produces alcohol as one of the by-products.
Conclusion about How To Make Cold Ferment Pizza Dough At Home
If you want to make your own cold ferment pizza dough at home, it’s actually quite easy to do. All you need is some flour, water, yeast, and salt. You can mix everything together in a bowl, cover it, and let it sit in the fridge for 24-48 hours. This will give the dough time to rise and develop flavor.
When you’re ready to make your pizza, simply take the dough out of the fridge, shape it into a disc, and let it come to room temperature. Then, you can stretch it out on a floured surface, top it with your favorite toppings, and bake it in a preheated oven.
Cold ferment pizza dough is a great option if you want to make a flavorful, homemade pizza. Give it a try the next time you’re in the mood for pizza!