Cold Fermented Pizza Dough Ingredients: 22 ½ ounces bread flour 1 ½ tablespoons sugar 2 tsp kosher salt 2 teaspoons INSTANT yeast 3 tablespoons extra-virgin olive oil 15 ounces warm water (110 ...

Why these mini pizzas are a guaranteed hit There’s something irresistible about mini versions of comfort food, and these cold-fermented mini pizzas are no exception. They’re soft, fluffy, packed with ...

Let your dough rise through bulk fermentation (anywhere from 3 to 8 hours depending on your recipe). Divide into individual pizza-sized balls – usually 250 to 300 grams each for a 12-inch pizza.

Stir together 2 1/4 cups warm water and levain in a large bowl until levain is mostly dissolved. Add flour and salt. Stir using a wooden spoon to form a shaggy dough.

Making pizza dough from scratch might be easy for a seasoned pizza chef, but Alaridi assures us that any novice pizzaiolo/a who may be struggling to achieve golden crust perfection can and will master ...

You can also par-bake pizza bases; proceed as normal with your pizza dough recipe but take the bases out of the oven when they are only slightly coloured. Cool completely then freeze. Top and bake ...

Cold fermented in stacked trays in the fridge, the dough balls are flat, soft, and have a slightly sour smell to them when done. (That’s not a bad thing, Ham says.) The pizzas are baked at about ...