Understanding the proper steps to cold fermentingĭon't worry though.Knowing when to form the pizza dough balls.Using the right quantities of yeast, salt, sugar, and olive oil.Starting with the correct water temperature.Using the right amount of water (VERY important).While cold fermentation is a critical step, there are tons of other things you need to get right to make a great pizza crust. This crust has the perfect texture and flavor Thin and crunchy on the outside, but soft and chewy on the inside. You know the crust I'm talking about: airy and light.

I learned early on that this the only way to get great flavor and airy texture into a pizza crust. There is one thing though, that I didn't change during all this experimentation. 'Does it have a good crunch but still soft enough on the inside?'īut this is what it takes when you're in pursuit of perfection. 'Is this pizza better, same, or worse than last week?' While they loved the pizza, I drove my family crazy with my follow-up interrogations: You would think having pizza every week would make a family happy, right? WRONG! In all that time, I experimented with various ingredients, quantities and preparation steps. This cold fermented pizza dough recipe has taken me over two years to perfect. Prepare to be amazed when your HOME OVEN turns out better pizzas than your favorite pizzeria! The blistered crust enhances the texture and flavor This cold fermented pizza dough recipe produces that airy, flavorful, Neapolitan-style crust you dream about when you think of the ideal pizza.

Pizza done right