Fermented pizza dough

My go-to 72 hour pizza dough recipe is flexible enough for either an outdoor oven or a home oven and uses a slow, cold fermentation method to yield better flavor and texture.

This classic Neapolitan pizza dough relies on only five key ingredients: flour, yeast, salt, water, and time. After a long fermentation (at least 2 days), the dough is supple and elastic, and when topped and baked, it makes for a crust that's a little crispy on the bottom, cloud-like at the edges, and just chewy enough on the inside.

Do you know pizza is WAY better when you make cold fermented pizza dough!? It is! I'll show you how to do it!

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.

This cold fermented pizza dough recipe produces that airy, flavorful, Neapolitan style crust you dream about when eating a pizza.

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.

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.

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

Our fermented pizza dough recipe is one of the best and easiest recipes you'll ever make. You can make it for a pizza throughout the week!

Unlock the secret to the perfect pizza night with this homemade pizza dough recipe! Discover how to achieve a billowy soft, chewy crust with options for whatever flour you have on hand. Dive into the full recipe and transform your homemade pizza into an artisan dough!