Cold-Proof Pizza Dough

Good things come to those who wait, and pizza dough is certainly no exception. Cold-proofing, also known as cold rising or cold fermentation, is a great technique for anyone who wants to up their pizza-making game. The dough goes through a simple process (just leave it in the fridge!) of slow fermentation – usually 24 to 96 hours – and that extra time brings several tasty benefits:

Enhanced flavour development: Cold proofing allows the dough’s enzymes (a type of protein) to break down complex carbohydrates into simpler sugars, producing more flavour compounds. The result? Richer, more complex-tasting dough. 

Improved texture and structure: The slow fermentation process facilitates a more thorough development of gluten, the protein network in the dough. It also gives the yeast time to consume the flour’s sugars, producing alcohol and carbon dioxide. That gas causes bubbles that rise in the dough, leading to better overall structure, improved crumb texture, and a chewier consistency. Perfect for crispy cornicione and airy dough. 

Easier to handle: Pizza that uses a cold-proof dough tends to be more relaxed and less difficult to stretch and shape, which makes the process of balling and forming easy as (pizza) pie. 

Although cold-proofing requires a bit more time and planning, the technique is super accessible, and the results are well worth the wait. Note: don’t wait too long, as there is such a thing as over-proofing! (Three to five days is generally the longest you’ll want to go.) Just mix the ingredients together, cover then pop the pizza dough in the fridge, and let the yeast work its magic. Soon enough, you’ll have a more flavourful (and enviable) pizza to dig into. 

This recipe is similar to our Classic Pizza Dough but with the quantity of yeast adjusted for cold-proving.

Difficulty

Servings

Four 12-inch (30-centimetre) pizzas (for 250-gram dough balls) or three 16-inch (40-centimetre) pizzas (for 330-gram dough balls)

Prep Time

30 minutes

(not including dough prep and proof time)

By Ooni HQ

Ball of pizza dough being rolled out on a wooden chopping board, made using a Cold Proof Pizza Dough recipe.

Note

This recipe takes time. For the best-tasting pizza dough, be sure to set aside 24 to 72 hours for the cold proof before you begin cooking. 

1. Place two-thirds (246 grams) of the water in a large bowl.

In a saucepan or microwave, bring the other third (122 grams) of water to a boil, then add it to the cold water in the bowl. This creates the correct temperature (35 to 38 °C or 95 to 100 °F) for activating fresh yeast. If using dry yeast, aim for 40 to 46 °C (105 to 115 °F). Whisk the salt and yeast into the warm water.

2. If using a mixer: Fit the mixer with the dough hook and place the flour in the bowl.

If using a mixer: Fit the mixer with the dough hook and place the flour in the bowl. Turn the machine on at a low speed and gradually add the yeast mixture to the flour. Once combined, leave the dough mixing at the same speed for 5 to 10 minutes or until the dough is firm and stretchy. Cover the mixing bowl with cling film.

3. If mixing by hand: Place the flour in a large bowl and pour the yeast mixture into it.

If mixing by hand: Place the flour in a large bowl and pour the yeast mixture into it. Stir with a wooden spoon until a dough starts to form. Continue mixing by hand until the dough comes together in a ball. Turn it onto a lightly-floured surface and knead with both hands for about 10 minutes, until it is firm and stretchy. Return the dough to the bowl. Cover with cling film.


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4. Place the covered pizza dough in the fridge to cold-proof for 24 to 72 hours.

When the dough has roughly doubled in size, remove the dough from the fridge.

5. Divide the cold-proofed dough into 3 or 4 equal pieces, depending on what size you want your pizzas to be, either 12 inches (30 centimetres) or 16 inches (40 centimetres) wide.

Shape each piece into a ball, and place each pizza dough ball in a separate bowl or tray. Cover with cling film and leave to rise for 5 hours on your kitchen counter so they can come up to room temperature and double in size.

6. Once the second proof is complete, preheat your oven to 400 and 450 °C (750 and 850 °F).

Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.

7. Place your first dough ball on a lightly-floured surface, flour your hands and use your fingertips to press the dough into a small, flat disc.

Working from the centre, push the dough outwards while spreading your fingers, making the disc slightly bigger. Pick up the dough and gently pinch it all around the edge, allowing gravity to pull it downwards into a 12-inch (30-centimetre) circle. Neapolitan-style pizza bases are very thin, so you should be able to see through the base when you hold it up to the light. Take care when doing this – you don’t want it to tear.

8. Once the dough is fully stretched, lightly flour your pizza peel and lay the base on it.

If you see any small holes in the dough, gently pinch them back together.

9. Once you’re happy with the base, add your toppings and bake in the oven according to the recommended temperature given in your recipe of choice.

If you’re unsure where to start, we have tons of recipes for all tastes!

Table covered in a cooked salad pizza, a cooked mushroom, olive, bell pepper and mozzarella pizza and a cooked bell pepper, mozzarella and basil pizza.

Ooni HQ

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