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Author Topic: Cold fermented pizza dough  (Read 1494 times)

mhiszem

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  • Posts: 3485
Cold fermented pizza dough
« on: March 29, 2017, 05:41:48 PM »
Last time I made pizza I used a cold fermented dough based on the science behind this serious eats article http://slice.seriouseats.com/archives/2010/09/the-pizza-lab-how-long-should-i-let-my-dough-cold-ferment.html the recipe is here http://www.seriouseats.com/recipes/2010/09/cold-fermented-fontina-parmigiano-and-oregano.html I haven't made pizza in a while so I am debating what dough recipe to use. I do not have a stand mixer so making dough is time consuming and tiring.


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theboycalledleaf

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Re: Cold fermented pizza dough
« Reply #1 on: March 31, 2017, 12:56:41 PM »
I've no idea about your old recipe, however my standard never fail go to method is.......
500g strong bread flour
1tsp dried yeast
1 tsp salt
2tsp brown sugar
Glug of oil.
1 tsp dried oregano

Mix
Kneed
Prove 4 hours

Separate in two
Knead again
Cold prove until required - up to 4 days

Work by hand into a base

Cook
Trying is better than perfection

Jon

  • WKC Ranger
  • Posts: 1346
Re: Cold fermented pizza dough
« Reply #2 on: March 31, 2017, 09:36:55 PM »
Sticking with Serious Eats, you can also cold ferment with a no-knead recipe.

http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html

You just combine ingredients, mix, and leave on the counter covered overnight. If you want to cold ferment, put it in the refrigerator when you get up in the morning.

mhiszem

  • WKC Performer
  • Posts: 3485
Re: Cold fermented pizza dough
« Reply #3 on: April 01, 2017, 06:34:11 AM »
Interesting, I will have to try those. Thanks!


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MikeRocksTheRed

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    • The Kettle Cookers (facebook group)
Re: Cold fermented pizza dough
« Reply #4 on: April 01, 2017, 10:15:44 AM »
My buddy does a cold fermented dough, but I don't have the space in my fridge to do that which is why I use the Bobby Flay pizza dough.   He has used the Bobby Flay dough quite a bit since I introduced him to it.  It comes out almost as good as his 3 day in the fridge dough. 


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