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.