Ingredients

Makes two 12-inch pizzas

By Weight (Grams)

• 500 g bread flour (100%) 
• 325 g cold water (65%) (filtered is best)
• 5 g instant yeast (1%)
• 10 g brown sugar (2%)
• 10 g salt (2%)
• 5 g olive oil (1%)

By Volume (Imperial)

• 4 cups bread flour
• 1 ⅓ cups cold water (filtered is best)
• 1 ½ tsp instant yeast (or 2 tsp active dry)
• 2 tsp brown sugar
• 1 ½ tsp salt
• 1 tsp olive oil

Step-by-Step Instructions

1. Mix (10–12 min): In a large bowl, combine flour, yeast, brown sugar, and salt. Add water gradually while mixing until a shaggy dough forms. Add olive oil and knead until smooth and elastic (8–10 minutes by hand or ~5 minutes on a stand mixer with a dough hook).
2. First Rest (1 hour): Cover and rest at room temperature for 1 hour to jump-start fermentation.
3. Cold Fermentation (72 hours): Divide into two equal balls (about 420–430 g each). Place into lightly oiled, lidded containers and refrigerate for 3 days.
4. Warm & Proof (2–3 hours): On baking day, remove dough from the fridge and let it rest covered at room temp until airy and relaxed.
5. Shape & Bake (7–9 min): Preheat oven to 500°F (260°C) with a pizza stone or steel for at least 45 minutes. Hand-stretch dough (avoid a rolling pin for bigger bubbles), top, and bake 7–9 minutes until golden with a crisp bottom.

Why This Recipe Works

• High-protein flour builds strength for that chewy bite and open crumb.
• 3-day cold ferment deepens flavor and improves texture and browning.
• Brown sugar boosts fermentation and promotes caramelization.
• Olive oil adds tenderness and helps the crust crisp up.

Pro Tips for Pizzeria-Level Results

• Use a digital scale. Hydration accuracy (65%) makes a big difference.
• Stone or steel? A pizza steel runs hotter and delivers the crispiest bottom. Get your pizza steel.
• Hydration tweaks: Prefer lighter, airier crumb? Try 68–70% water (add 10–25 g water).
• Freeze smart: Freeze balls after day 1, thaw in fridge overnight, then warm 2–3 hours before baking.

FAQ

Can I use active dry yeast?

Yes. Use about 2 tsp active dry yeast. Bloom it in a few tablespoons of the water for 5–10 minutes until foamy, then mix as directed.

Do I have to wait the full 3 days?

You’ll still get good results at 24–48 hours, but day 3 gives the best flavor and texture.

What if my dough feels sticky?

Lightly oil your hands and work surface. Avoid adding excess flour, which can toughen the crust.