"The BEST PIZZA DOUGH. Over 3 years deep into making pizza at home, I’ve fallen in love with the process and never crave to-go. With a little planning ahead, you can make the best homemade pizza of your life!"
Fermented Pizza Dough
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A Note from Feedfeed
Elevate your pizza game with this easy and flavorful fermented pizza dough. Fermentation adds depth and complexity to the dough, resulting in a crust that's both chewy and delicious. If you want to keep more dough on hand at once, you can easily double the recipe below to make 8 rounds of dough. Once you've made the dough check out these pizza recipes for more inspo!
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Prep time: 15mins (12-36 hours rest time)
Serves or Makes: 4-12 inch pizzas
Recipe Card
ingredients
- 1 3/4 cups water (around 98°F)
- 2 1/4 teaspoons active dry yeast
- 4 3/4 cups (32 ounces) bread flour
- 2 1/2 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons sugar or honey
Method
Step 1
Add the yeast to the water and let it sit in a large bowl. Meanwhile, weigh out the flour in another large bowl.
Step 2
Add olive oil to the yeast-water mixture. Gradually incorporate generous amounts of the flour mixture, one cup at a time if using a mixer. If hand mixing/kneading, add all the flour at once. Introduce salt halfway through kneading to preserve yeast activity. Knead/mix until the dough is reasonably combined, not necessarily perfect.
Step 3
Transfer the dough to an airtight container, leaving room for it to double in size. Cover the top with plastic wrap to prevent a "elephant skin" crust. Place it in the fridge for a minimum of 12 hours and a maximum of 36 hours. It's okay if it doesn't precisely double in size during fermentation.
Step 4
After bulk fermentation, cut the dough into 9.5-10 ounce balls, suitable for comfortable 12-inch pizzas. Place them in airtight containers. If making pizza the same day, let the dough balls sit at room temperature for at least 2 hours before stretching. Alternatively, dough balls can continue to individually ferment in the fridge for up to one week.