Photographed in JD’s kitchen
Prep20 min
Serves2 people
LevelEasy
In JD’s words
Every great pizza starts with the dough—and with a little patience, you can make something truly special. This long ferment pizza dough is incredibly simple to prepare, but with a slow, cold rise of 24 to 72 hours, it develops a rich flavour and a light, chewy texture that just can’t be rushed. Once you try this method, you’ll never want to go back to same-day dough!
The method
Cook it unhurried.
- 01
Combine & Mix
Mix all dry ingredients. Add water & oil. Mix/knead just until smooth (5 min) or Thermomix on Dough mode for 2 minutes.
- 02
Cover & Rise
Cover, let rise 30 minutes
- 03
Devide and Refrigerate
Divide into balls, place in oiled container, refrigerate 24–72 hours.
- 04
Remove. Rest.
Remove, rest at room temp 1 hour.
- 05
Stretch
Stretch gently—shouldn’t snap back!