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Pizza Dough Recipes


"Fridge Ferment" Pizza Dough Recipe  Fridge Ferrment Pizza Dough(develops fantastic taste & aroma)

The "Fridge Ferment" recipe below is a recipe I've tried and tested countless times. This recipe originated from the many "No Knead" recipes for making bread as well as the Pizza dough recipe by master baker Peter Reinhart.  I like this mehod for making Pizza doughs for two reasons. One, it's "No Fuss" & literally takes only minutes of prep. Secondly, the cold fermentation develops a fantastic taste & aroma in the crust.

The premise behind the cold fermentation method is that at fridge temperatures, yeast development is retarded, however enzyme and other processes that enhance flavour continue. Later, when the dough is rested at room temperature, yeast activity kicks back in, producing lovely little air pockets that cause the dough to rise.

The factor of time is more a matter of planning. We often have Friday night or Sunday Lunch as Pizza treat time. So I'll pop some dough in the fridge Wednesday or Thursday night and it will be good for Friday, Saturday or even Sunday.

The following recipe is sufficient to produce 1 medium thickness 13 Inch (33cm) diameter pizza base.

If you want more than 1 base, just multiply each of the ingredients by that number. Divide the final dough into dough balls weighing about 350-360g each.





  Bakers Flour

 215 g


 4 g


  Instant Dry Yeast

 3 g


  Water (Chilled)

 130 g

  Olive (or Veg.) Oil

 6 g




  1. Weigh out flour, salt, & yeast, mix in a bowl 
  2. In another mixing bowl pour fridge chilled water 
  3. Add the dry ingredients to the water 
  4. Start Mixing (refer to note on Mixing Dough)  
  5. After a few minutes of mixing, add the olive oil  
  6. Continue mixing until a smooth, soft dough mass is formed 
  7. Remove the dough (if you've made more than 1 multiple, divide it into seperate dough balls) 
  8. Pat each dough mass into a rough ball & place into seperate small plastic bags, loosely tying the corners of the bag 

Mixing Dough

To mix the dough mass, you can use various methods including;

  • An electric mixer with a dough hook
  • A food processor  
  • A bread machine on dough cycle (stop before heated proofing cycle for "fridge fermentation") 
  • A quick hand mix with a wooden spoon followed by a 2 minute pat & knead  

It is not necessary to thoroughly knead the dough, as we will fridge ferment the dough and much of the dough's structure and flavor development will occur naturally during this time. This method also gives the pizza crust superb flavour and a crisp-chewy texture.

Fridge Ferment

  • Refrigerate the dough balls overnight (about 12 hours up to 72 hours) 
  • Remove dough balls from fridge before intended use. Depending on your room temperature that may be anywhere from 3-6 hours. 


TIP! You will know that a dough has a good consistency when its not sticking to the wall of the mixing bowl.

TIP! Bakers flour is reccomended for use in Pizza Bases over regular plain flour. Bakers flour has a higher Protein (Gluten) percentage and as a result is more stretchy and easier to work with as a Pizza Dough. Also, regular plain flour tends to have a larger particle size, making it less pliable and not as strong in structure. Most larger grocery stores carry bakers flour.