Cold-Rise Pizza Dough


1 cup plus 1 tablespoon “00” flour
1 cup plus 2 tablespoons and 1 teaspoon all-purpose flour
1 teaspoon salt
Pinch of sugar
Just under 1 cup of water
¾ teaspoon active dry yeast
1 teaspoon extra virgin olive oil


  1. In a large mixing bowl, combine flours, salt and sugar.
  2. Heat water to 110°F.
  3. In a small mixing bowl, stir together water, yeast and olive oil, then add it to the flour mixture. Knead with your hands until there is no trace of dry ingredients, approximately 3 minutes, then let the mixture rest for 15 minutes.
  4. Knead rested dough for 3 minutes.
  5. Transfer to a heavily floured surface, cover loosely with a dampened cloth, and let rest and rise in the refrigerator for at least 24 hours. (The chill slows down the activity of the yeast, and adds flavor and texture.)
  6. Remove the dough from the refrigerator 30 to 45 minutes before you begin to shape it for the pizza.
  7. Gently punch down the dough. Cut the dough in half and form each piece into a neat ball.
  8. Spread one dough ball on a pizza peel sprinkled with cornmeal or flour; repeat with second dough ball. When it is approximately 12 inches in diameter, the dough is ready to be topped and baked.

Ingredients used in this recipe