Cold-Fermented Pizza Dough

Jamison Bryant

Ingredients

  • 2¼ tsp active dry yeast
  • 1¾ cups warm water (110°F)
  • 1 tbsp olive oil
  • 1 tbsp honey or sugar
  • 5 cups all-purpose or bread flour
  • 2 tsp salt

Instructions

  1. Activate yeast in warm water. Stir in oil and honey.
  2. Add half the flour and mix. Stir in remaining flour and salt. Mix until a shaggy dough forms.
  3. Knead until smooth. Transfer to greased bowl, cover, and refrigerate for at least 12 hours (up to 72).
  4. Divide into 9½ oz dough balls. Shape and refrigerate again until ready to use.
  5. Bake at 500°F with toppings of choice until crust is golden.