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!
Prep20min
Allow24–72 hours
Serves2
LevelEasy
Mise en place
What you need
Tick each one off as it goes in.
Makes 2 serves
The method
Five moves.
- 01
Dough, Mix
Mix all dry ingredients. Add water & oil. Mix/knead just until smooth (5 min) or Thermomix on Dough mode for 2 minutes.
- 02
Dough, Rise
Cover, let rise 30 minutes
- 03
Dough, Divide and Chill
Divide into balls, place in oiled container, refrigerate 24–72 hours.
- 04
Dough, Rest
Remove, rest at room temp 1 hour.
- 05
Base, Stretch
Stretch gently—shouldn’t snap back!
Per serve
What is in it
- Calories
- 1545
- Carbs
- 304g
- Protein
- 42g
- Fat
- 18g
- Fibre
- 12g
- Salt
- 10g
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