Cold Rise Pizza Dough Recipe
Cold Fermentation for Richer Flavor and Chewy Crust
If you’re a pizza lover, you know that the crust is a key part of what makes a standout pizza. If you’ve ever wondered how to get that deep, yeasty flavor and satisfying chew like you find at your favorite pizzeria, the answer lies in two key techniques: using bread flour and cold fermentation.
This recipe for pizza dough features both of those. It was originally shared with me from my head chef at culinary school (thank you Chef Mark), and I have passed it on many times since then.
The Perfect Pizza Dough for Wood-Fired Brick Ovens
Bread flour’s higher protein content creates a stronger gluten network for chew and structure, while cold fermentation enhances flavor complexity and aroma. This recipe is the one I use for my wood‑fired brick oven pizzas, but it works beautifully in any oven.
Cold Rise Pizza Dough Ingredients
To make this pizza dough, you’ll need only a few basic ingredients:
1 pound bread flour
1.5 teaspoons active dry yeast (not pizza yeast)
1.5 teaspoons white sugar
1 teaspoon salt
1 tablespoon olive oil
¾ to 1 cup warm water
Cold Rise Pizza Dough Instructions
Step 1: Prepare the Yeast Mixture
In a measuring cup, add ¾ cup warm water.
Stir in the yeast until fully dissolved. This may take a minute or so of gentle stirring.
Add salt, sugar and olive oil to the water and stir again.
Step 2: Mix the Dough
Place the flour in the bowl of a stand mixer fitted with a dough hook.
Start the mixer on low speed and slowly drizzle in the water/yeast/salt/sugar/oil mixture.
Use a slim spatula to keep flour from sticking to the sides (slim helps to avoid the dough hook).
As the dough begins to form, increase the mixer speed slightly. Use your discretion. You want to help the dough ball to form, but not spin too quickly.
Step 3: Adjust Hydration
If the dough remains dry after ¾ cup water, add up to ¼ cup more warm water, drizzling slowly until the dough forms a smooth ball.
The dough ball should be formed but not too sticky—hydration is a fine art, so add water gradually.
If you go too far with the water and it gets too wet (it happens), simply add a little more flour (carefully and slowly) to get it back to your desired consistency.
Step 4: Cold Fermentation
Once the dough ball forms, remove it from the mixer. Avoid overmixing.
Divide the dough into three equal portions (each makes a ~14‑inch pizza).
Lightly coat each ball with olive oil and place in a covered proofing box or plastic container with a lid (you can find these at a dollar store, make sure it’s a least four inches tall).
Refrigerate overnight (or up to 48 hours for even deeper flavor—some people say 72 hours, but I find that is too long/degradation).
Step 5: Day of the Cook
Prepare the dough the night before—around 4:00 p.m. works well if this is for dinner the next day.
On the day of baking, remove the dough balls from the fridge two hours before you plan to start making the pizzas.
Place them on the counter, covered with a clean cloth or paper towels.
Allow the dough to rest for two hours at room temperature.
After two hours, the dough is relaxed, airy and ready to be shaped and cooked.
The Magic of Bread Flour and the Cold Chill
This pizza dough has a couple of unique elements that give it its special qualities.
Bread Flour: Creates a chewy, pizzeria‑style crust.
Cold Rise: Extends fermentation, producing a richer yeast taste and improved texture.
Resting Before Baking: Brings the dough back to workable temperature and ensures easy shaping.
It’s Time to Make Pizza!
Cold rise pizza dough is a game‑changer for home pizza makers. Many fresh-made store bought dough balls are convenient and usually pretty good, but with just a little patience, you’ll unlock flavors and textures that rival the best pizzerias.
Whether you’re firing up a wood‑burning brick oven or baking in your kitchen oven, this dough delivers a crust that’s chewy, flavorful and unforgettable.
By Mike Belobradic