Fermented dough recipe

This artisan pizza dough will give you a billowy soft and chewy crust, blistered bubbles and a crispy bottom. It uses a high hydration and long fermentation time for maximum flavor.

The secret to perfect Neapolitan-style pizza dough is poolish, a pre-ferment that adds tangy flavor and stretchy texture. Use it to elevate your pizza game.

A great addition of flavour and chew to homemade pizza's!

Learn how to make a chewy, crispy, and bubbly pizza crust with this easy cold fermented pizza dough recipe. Can be refrigerated for 1-5 days.

Emily🌾 on Instagram: "🔥The BEST Sourdough Pizza Dough Seriously though this is a great pizza dough recipe! I’ve been using it for two years now and it never disappoints! Do yourself a favor and save it for later🫶🏻 I like to use this dough after it has fermented for 24-48 hours. The longer the ferment the more bubbly it will be. Full recipe follows⬇️ Sourdough Pizza Dough 175g water 12g olive oil 5g salt 50g active starter 250g flour (AP or bread) • Mix all the ingredients together…

If you want to eat the best pizza then you should try out this cold fermented pizza dough recipe that is easy to follow and the best pizza dough recipe that gives crispy and airy crust.

Dough Proofing Chart

Fermented Curtido Recipe: A Fermented Cabbage Condiment Curtido is a fermented dish originally from El Salvador. It is similar to sauerkraut, with a crispy, salty, spicy, tart, and refreshing taste. However, curtido traditionally ferments much quicker, 1 to 5 days. Curtido is a lightly fermenting cabbage mixed with onion, peppers,…

Bulk ferment vs cold ferment - what are the differences and why are they not interchangeable? How to get your fermentation right.