The Ultimate Simple Slow-Fermented Pizza Dough Recipe

The Ultimate Simple Slow-Fermented Pizza Dough Recipe

There’s nothing quite like homemade pizza. The aroma of fresh dough baking, the crunch of a perfectly crisp crust, and that soft, chewy interior… it’s comfort food at its finest. 

If you’ve ever tried making pizza at home and ended up with a tough or flavorless crust, this recipe is for you. Our slow-fermented pizza dough is designed specifically for home ovens, even if yours only reaches 250 °C. With just a few simple ingredients, some patience, and a pizza stone, you’ll achieve a dough that rivals your favorite pizzeria.

Not only does the long, cold fermentation develop incredible flavor, but it also makes the dough easier to handle and gives it a wonderfully airy texture. Whether you’re a pizza novice or a seasoned home cook, this recipe will elevate your pizza nights.

I will be adding my gluten free recipe and vegan recipe soon. 

Ingredients

  • 500 g bread flour 

  • 325 g water - room temperature 

  • 12 g fine sea salt 

  • 2 g instant yeast 

Optional: 15 g olive oil (for a softer crust)

Instructions

  1. Mix – In a large bowl, combine the flour and yeast. Add water and mix until a shaggy dough forms. Rest for 20 minutes (autolyse).

  2. Add Salt – Sprinkle in the salt and knead for 5–7 minutes until smooth and elastic.

  3. Bulk Rise – Cover the bowl and let the dough rest at room temperature for 1 hour.

  4. Cold Ferment – Place the dough in a lightly oiled container, cover, and refrigerate for 48–72 hours. This slow fermentation develops deep, complex flavor.

  5. Pre-Shape – Remove dough from the fridge 2–3 hours before baking. Divide into 4 balls and let come to room temperature.

  6. Preheat Oven – Place a pizza stone/oven tray/pizza steel in the oven and preheat to 250 °C for at least 45 minutes.

  7. Shape & Bake – Stretch each dough ball gently into a 10–12 inch round. Add toppings sparingly, then bake directly on the hot stone for 6–8 minutes until the crust is golden and lightly charred.

Tips for Best Results

  • Flour Choice: High-protein bread flour gives a better chew and structure.

  • Hydration Matters: 65% water creates a soft interior with a crisp exterior in a home oven.

  • Don’t Overload Toppings: Too much sauce or cheese can make the center soggy.

  • Long Fermentation = Rich Flavor: Give it at least 48 hours for maximum taste.

  • Stone Prep: Preheat your pizza stone for 45–60 minutes to ensure the perfect oven spring.

  • Try experimenting with a mix of bread and “00” flour for a traditional Neapolitan texture.

  • Pair this dough with homemade pizza sauce or your favorite toppings for the ultimate pizza night.

  • Snap a photo and share your creation on social media, nothing beats a homemade pizza brag :)

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