Italian · Side · All year
Proper Pizza Dough
4.6 · community
20m
Prep
0m
Cook
Easy
Level
320
Energy
The 70%-hydration, cold-fermented dough that turns a home oven pizza from cracker to leopard-spotted glory. Make Thursday, feast Saturday.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Yield: Four 250 g dough balls
Equipment
Sheet pan
Chef's knife
Prep checklist
Tipo 00 Flour — or bread flour
Sparkling Water — still water, 420 g
4 steps
Method
1
Mix everything into a rough dough; rest 20 minutes, then knead (or fold) 5 minutes until smooth.
25 min — timer available in cooking mode
2
Divide into 4 balls, oil lightly, and cold-ferment in covered containers 24–72 hours. Flavor compounds daily.
60 min — timer available in cooking mode
Why this works
The 48-hour mark is the sweet spot — complex, extensible, blistering dough.
3
Two hours before baking, bring to room temperature. Stretch by hand from the center out, leaving the rim untouched — that rim becomes the crust.
120 min — timer available in cooking mode
4
Bake on a screaming pizza steel or stone at your oven's maximum + broiler, 5–7 minutes per pie.
6 min — timer available in cooking mode
From the pass
Chef's notes
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.
Garnish
Fresh herbs
A knob of butter
Toasted nuts or seeds
Taste map
Flavour profile
Sweet
2
Salty
3
Sour
1
Bitter
1
Umami
2
Heat
0
Per serving
Nutrition
320
kcal
10g
protein
62g
carbs
3g
fat
3g
fiber
520mg
sodium
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Your notes
Understand it
Lessons behind this dish
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