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Description
Good things come to those who wait, and pizza dough is certainly no exception!Cold-proving or cold rising is a technique that slows down the fermentation process by placing the dough inside your fridge as it ferments, allowing the yeast to work on the sugars in the flour for a long period of time.A 24- to 72-hour prove time helps the dough to develop a complex structure, creating a deeper flavor and added texture. Shaping the dough into balls while they’re cold also prevents excess air from escaping, resulting in beautifully bubbly crusts when cooked. Although it requires a bit of forward planning, the technique itself is super simple, and the results are well worth the wait. Just mix the ingredients together, then pop the pizza dough in the fridge and let the yeast work its magic! This recipe is very similar to our Classic Pizza Dough, with simply the quantity of yeast adjusted for cold-proving.Makes 4 x 12” (30cm) pizzas (equivalent to 4x 250g dough balls), or 3x 16” (40cm) pizzas (equivalent to 3 x 330g dough balls)Preparation: 29 h 40 min
Ingredients
- 12.8 oz. cold water
- 4 tsp. salt
- 4.1 grams fresh yeast (or 1.8g active dried yeast, or 1.4g instant dried yeast)
- 21.4 oz. flour (“00”, plus extra for dusting)
Directions
NutritionView More
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Calories550Calories from Fat20 |
% DAILY VALUE |
Total Fat1.5g2% |
Saturated Fat |
Trans Fat |
Cholesterol |
Sodium2370mg99% |
Potassium170mg5% |
Protein15g |
Calories from Fat20 |
% DAILY VALUE |
Total Carbohydrate115g38% |
Dietary Fiber5g20% |
Sugars |
Vitamin A |
Vitamin C |
Calcium4% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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