The 70%-hydration, cold-fermented dough that turns a home oven pizza from cracker to leopard-spotted glory. Make Thursday, feast Saturday.
600 g
🌾 Tipo 00 Flour ›
or bread flour
420 ml
💧 Sparkling Water ›
still water, 420 g
Mise en place
Before you start
Yield: Four 250 g dough balls
Prep checklist
Tipo 00 Flour — or bread flour
Sparkling Water — still water, 420 g
Mix everything into a rough dough; rest 20 minutes, then knead (or fold) 5 minutes until smooth.
Divide into 4 balls, oil lightly, and cold-ferment in covered containers 24–72 hours. Flavor compounds daily.
💡
The 48-hour mark is the sweet spot — complex, extensible, blistering dough.
Two hours before baking, bring to room temperature. Stretch by hand from the center out, leaving the rim untouched — that rim becomes the crust.
Bake on a screaming pizza steel or stone at your oven's maximum + broiler, 5–7 minutes per pie.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate up to 3 days.
Freezing
Depends on the vegetable — roasted things reheat better than they freeze.
Reheating
Roasted vegetables re-crisp in a 200°C oven for 6–8 minutes; mashes loosen with a splash of warm milk over low heat.
Make ahead
Blanch or par-roast ahead, then finish with high heat just before serving.
Wine pairing
Follows the main.
Beer pairing
Follows the main.
On the plate
Serve it with
Sides
·
This is the side — pick a main.
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