Discover the secret to a pizza crust with our fermented pizza dough recipe. Elevate your homemade pizza game with a rich, complex flavor and a chewy, airy texture. Learn how to ferment your pizza dough for a mouth-watering, artisanal pizza experience.

Pizza is one of the most popular meals in the world. Whether it’s Neapolitan from an Italian restaurant or takeaway from your local pizzeria. people love to kick back with their friends and family over a pizza. Its regular dinner item on Friday was always pizza and a movie at home when the kids were younger. They’re now teenagers and they still like Pizza and Movie. The Kids Favorite pizza was always pepperoni, mushroom, and black olive. Mine and my husband are anything with lots of meat and peppers and onions.

We would always buy it from our local pizzeria but it got to a point we couldn’t afford a pizza and movie night. then it came a time when we couldn’t afford the pizza and we thought pizza night might have to come to an end. One day I decided I would buy the toppings needed for the family’s favorite pizza. found a recipe for making the pizza crust and the journey of making our pizza crust began. Sometimes I would make small individual pizzas and sometimes I would make 2 large pizzas. 

Reason to love Fermented Pizza Dough

There are several compelling reasons to love fermented pizza dough:

  • Enhanced Flavor: Fermentation brings out a depth of flavor in pizza dough that is hard to achieve with regular dough recipes. The slow, natural fermentation process allows yeast and bacteria to produce a range of flavorful compounds, resulting in a dough with a complex, slightly tangy taste. You’ll experience a more nuanced and satisfying pizza crust with each bite.
  • Healthier Option: Fermented pizza dough can be a healthier choice compared to standard pizza crusts. The longer fermentation time allows for the development of beneficial bacteria and can increase the nutritional content of the dough.
  • Texture and Structure: Fermented dough typically offers a superior texture. It has a delightful balance of chewiness and airiness, resulting in a crust that’s simultaneously tender and crisp. This texture provides an excellent base for your pizza toppings and enhances the overall pizza experience.
  • Versatility: Fermented pizza dough isn’t limited to traditional pizza recipes. You can use it as a base for various dishes like calzones, and focaccia, or even for creating savory or sweet breads. Its versatility opens up a world of culinary possibilities.
fermented pizza dough with favorite toppings
fermented pizza dough with favorite toppings

Ingredients needed for Fermented Pizza Dough

  • All-Purpose Flour: The primary dry ingredient, providing structure and gluten for the dough.
  • Water: The liquid component that hydrates the flour and activates the yeast for fermentation.
  • Yeast: An essential microorganism that ferments the dough, producing carbon dioxide for rising and contributing to the dough’s flavor.
  • Sugar: Feeds the yeast, promoting fermentation, and can enhance the dough’s browning in the oven.
  • Cornmeal: Another option for dusting the work surface and pizza peel, imparting a slight crunch and enhancing the pizza’s flavor.
tiannaskitchen professional food photos for fermented pizza ing 9e422131 32f7 4f96 b058 89a4ecfb0e6c

How to make Fermented pizza dough

  • Mix Ingredients: Combine flour, water, yeast, salt, and olive oil in a bowl. You can also use sourdough starter for a tangy flavor.
  • Knead the Dough: Work the ingredients into a shaggy dough, then knead it until smooth and elastic, which may take about 10 minutes.
  • Fermentation: Cover the dough and let it ferment at room temperature for several hours or refrigerate it for a slow fermentation process, typically 12-72 hours.
  • Divide and Shape: Divide the dough into pizza-sized portions, shape them into balls, and let them rest briefly.
  • Preheat Oven: Preheat your oven and pizza stone or baking sheet at the highest temperature it can reach.
  • Roll Out or Stretch: Roll or stretch the dough into a thin or thick crust, depending on your preference.
  • Add Toppings: Place your favorite sauce, cheese, and toppings on the dough.
  • Bake: Transfer the pizza onto the preheated stone or sheet and bake until the crust is golden and the cheese is bubbly, usually around 10-15 minutes.
  • Enjoy: Slice and savor your homemade, flavorful, and chewy fermented pizza.
tiannaskitchen grated parmesan 5d0f6935 259a 471d 9b3c 5e19911cc209

5 Ways to cook your fermented pizza

  • Baking in a Standard Oven:
    • Preheat your home oven with a pizza stone or baking sheet inside.
    • Roll out your pizza dough and add toppings on parchment paper.
    • Slide the parchment paper with the pizza onto the preheated stone or sheet.
    • Bake at the highest temperature your oven can reach (usually around 500-550°F or 260-290°C) until the crust is golden and the cheese is bubbly.
  • Grilling:
    • Preheat your grill to a high temperature.
    • Roll out the pizza dough and lightly oil one side.
    • Place the oiled side down on the grill grates.
    • Close the lid and grill for a few minutes until the dough is lightly browned.
    • Flip the dough, add toppings, and grill until the cheese melts and the crust is crispy.
  • Wood-Fired Oven:
    • If you have a wood-fired pizza oven, preheat it to high temperatures (800°F or 427°C or higher).
    • Stretch the dough and add your toppings.
    • Slide the pizza onto the oven floor, rotating it as needed.
    • The pizza cooks in just a couple of minutes due to the intense heat.
  • Pizza Stone or Steel in Home Oven:
    • Preheat a pizza stone or steel in your home oven at the highest temperature.
    • Slide the prepared pizza onto the preheated stone or steel using a pizza peel.
    • Bake until the crust is crispy and the toppings are cooked to your liking.
    • Preheat your countertop pizza oven according to the manufacturer’s instructions.
    • Place your pizza directly on the oven’s pizza stone or rack.
    • Bake until the crust is crispy and the cheese is bubbling.
  • Outdoor Pizza Oven:
    • Preheat your outdoor pizza oven to high temperatures.
    • Stretch the pizza dough and add toppings.
    • Slide the pizza onto the oven floor, rotating it as needed, and bake for a short time until done.

The method you choose depends on your equipment, available space, and personal preferences. Whether you prefer a crispy crust from a wood-fired oven, the convenience of a home oven, or the unique flavor of grilled pizza, you can enjoy a variety of delicious homemade pizzas using these cooking methods.

fermented pizza, wood fire oven
Wood-fired oven-roasted pizza

Variations of pizza

  • Margherita Pizza: A classic Italian pizza featuring a simple combination of tomato sauce, fresh mozzarella, fresh basil leaves, and a drizzle of olive oil. It’s known for its clean, pure flavors.
  • Pepperoni Pizza: This is a favorite in the United States and features a tomato sauce base, mozzarella cheese, and thinly sliced pepperoni, which becomes crispy and slightly spicy when baked.
  • Hawaiian Pizza: A controversial but beloved choice with tomato sauce, mozzarella cheese, ham, and pineapple. The sweet and salty combination is a unique twist.
  • BBQ Chicken Pizza: Instead of traditional tomato sauce, this pizza uses barbecue sauce as the base. It’s typically topped with grilled chicken, red onions, and mozzarella cheese.
  • Vegetarian Pizza: A healthier option featuring an array of fresh vegetables like bell peppers, mushrooms, olives, onions, and tomatoes. You can add different cheeses like feta or goat cheese for extra flavor.
  • Meat Lovers’ Pizza: This hearty option is loaded with various meats, such as pepperoni, sausage, bacon, and ham, along with a generous amount of mozzarella cheese.
  • White Pizza: A pizza without tomato sauce; instead, it’s usually brushed with olive oil or garlic butter. Common toppings include ricotta or goat cheese, spinach, and garlic.
  • Mushroom Pizza: A delightful choice for mushroom lovers with sautéed or roasted mushrooms, often paired with garlic, thyme, and mozzarella or fontina cheese.
  • Supreme Pizza: Packed with a variety of toppings, including pepperoni, sausage, bell peppers, onions, black olives, and mushrooms, creating a pizza with a little bit of everything.
  • Calzone: A folded pizza, essentially a pizza turnover, filled with ingredients like mozzarella cheese, ricotta cheese, and various toppings. It’s often served with marinara sauce on the side.
  • Breakfast Pizza: Typically made with a breakfast-themed combination of ingredients, such as scrambled eggs, bacon, sausage, and cheese, making it a great choice for brunch.
  • Pesto Pizza: The pizza crust is topped with basil pesto instead of traditional tomato sauce, along with ingredients like cherry tomatoes, pine nuts, and mozzarella cheese.
  • Gluten-Free Pizza: Designed for those with gluten sensitivities, the crust is made from gluten-free flour or alternative ingredients like cauliflower or chickpeas.

Tips and Suggestions

Pizza Dough:

  • Use High-Quality Flour: Opt for high-quality all-purpose or bread flour to make your pizza dough for the best texture and flavor.
  • Cold Fermentation: For enhanced flavor, consider cold-fermenting your pizza dough in the refrigerator for at least 24 hours. This allows the dough to develop a richer taste.
  • Proper Kneading: Knead the dough until it’s smooth and elastic, which helps create a better texture in the crust.
  • Cornmeal or Semolina: Use cornmeal or semolina flour to prevent sticking when transferring the pizza onto the stone or peel.

Sauce and Toppings:

  • Quality Ingredients: Use high-quality ingredients, including fresh tomatoes, good mozzarella, and fresh herbs for the best flavors.
  • Sauce Distribution: Don’t overdo the tomato sauce – a thin, even layer is usually sufficient. Be mindful not to make the pizza too soggy.
  • Balance Toppings: Be mindful not to overload your pizza with too many toppings, as this can lead to a soggy crust. Find a balance that works for your preferred style of pizza.

Equipment:

  • Invest in a Pizza Stone or Steel: A pizza stone or steel helps distribute heat evenly, resulting in a crispier crust. They’re excellent additions to your kitchen if you enjoy making pizza regularly.
  • Pizza Peel: A pizza peel is essential for transferring the pizza into the oven. It makes the process smoother and helps prevent mishaps.
  • Pizza Cutter: A pizza cutter or sharp knife is handy for slicing your pizza cleanly.
  • Wood-Fired Oven: If you have access to a wood-fired oven, use it for an authentic and quick pizza-baking experience.

Creative Variations:

  • Experiment with Sauces: Try different sauces, such as pesto, white sauce, or even BBQ sauce for unique flavor profiles.
  • Customize: Create your signature pizzas with ingredients you love. There are no rules when it comes to pizza, so let your creativity run wild.

With these tips and suggestions, you can elevate your pizza-making skills and enjoy delicious homemade pizzas that suit your tastes and preferences. Happy pizza baking!

Frequently Asked Questions

Can I use regular all-purpose flour for pizza dough, or do I need bread flour?

You can use either all-purpose or bread flour for pizza dough. Bread flour typically results in a slightly chewier crust due to its higher protein content, while all-purpose flour yields a lighter, crispier crust. It’s a matter of personal preference.

How long should I knead the pizza dough?

Kneading pizza dough typically takes about 8-10 minutes. The goal is to achieve a smooth and elastic consistency. You can also use the “windowpane test” by stretching a small piece of dough between your fingers to see if it becomes thin and translucent without tearing.

Can I freeze pizza dough?

Yes, you can freeze pizza dough. After it has risen, divide it into portions, wrap each in plastic wrap or foil, and store them in an airtight container or freezer bag. When you’re ready to use it, allow the dough to thaw in the refrigerator overnight and come to room temperature before shaping and baking.

Why use a poolish for pizza dough?

Using a poolish can enhance the flavor, texture, and rise of the pizza dough. It allows for a longer fermentation period, which develops more complex flavors and improves the dough’s structure.

How do I prevent a soggy pizza?

To avoid a soggy crust, make sure your tomato sauce is not too watery and apply it sparingly. Use a pizza peel or parchment paper to transfer the pizza directly onto a preheated pizza stone or steel, which helps absorb excess moisture. Additionally, don’t overload your pizza with too many toppings, as this can lead to a soggy crust.
tiannaskitchen Wood fired oven pizza with the pizza peel cfc530f9 c656 47cc a271 704515040942

Fermented Pizza dough (Poolish)

caf6d922460485a44ffd5ccbc5f602dc?s=30&d=blank&r=gTianna
Pizzeria-style pizza at home with this easy cold fermented pizza dough recipe. This can be made with very little time from your side. Most of the time, the dough will rise in the refrigerator to develop a chewy, crispy, and bubbly pizza crust.
5 from 1 vote
Prep Time 25 minutes
Cook Time 10 minutes
Raising Time: 1 day
Total Time 1 day 35 minutes
Course Dinner, Snack
Cuisine American, Italian
Servings 2 12 inch Pizzas
Calories 120 kcal

Equipment

  • 1 Pizza Stone
  • 1 Pizza Oven Optional
  • 1 Stand Up Mixer Optional

Ingredients
  

  • 190 grams All purpose Flour
  • 180 ml Water Room Temperature
  • ½ tsp Instant dry Yeast

Dough

  • 250 ml Water Room Temperature
  • 350 grams 00 Flour You can use All Purpose Flour
  • 2 tsp Sugar
  • 1-1/2 tsp Salt

Instructions
 

Poolish

  • In a large bowl with a wooden spoon, or in a stand up mixer fitted with a dough hook, combine flour, water, and dry yeast until smooth. Cover with a damp dishcloth and let sit at room temperature for 2 hours or until doubled in volume. The time might be a little different depending how cool your home is when your doing this step.

Dough

  • Add the water to the bowl of Poolish. Whisk thoroughly to dissolve the mixture in the water. Add the remaining ingredients (water, flour, sugar, and salt) and mix well. On a lightly floured work surface with your hands, or in the stand up mixer, knead the dough for 5 minutes or until smooth.
  • On a work surface and with floured hands, fold the dough over itself and form into a ball. Place the dough in a clean, lightly oiled bowl. Cover tightly and let rest for minimum 2 hours or refrigerate overnight. The longer you can the dough in the fridge the more flavor you will have in your dough.
  • Keeping the dough in the bowl, sprinkle the surface with flour. Turn the bowl over, letting the dough fall onto the work surface. Cut the dough into two equal portions. With floured hands fold each piece of dough over itself and form a ball. This is where you would freeze it if that your plan see note. Let sit on the work surface for 30 minutes before rolling out and adding toppings

Notes

If you are wanting to freeze the pizza dough just make sure you cover each ball of dough in plastic wrap and tightly seal it in a freezer bag to prevent it from dry out and getting freezer burnt. When you are ready to use it again thaw it out in the refrigerator and then let it sit at room temperature for 30 minutes before using it.
Keyword dough, fermented, pizza
tiannaskitchen Wood fired oven pizza with the pizza peel cfc530f9 c656 47cc a271 704515040942

Fermented Pizza dough (Poolish)

caf6d922460485a44ffd5ccbc5f602dc?s=30&d=blank&r=gTianna
Pizzeria-style pizza at home with this easy cold fermented pizza dough recipe. This can be made with very little time from your side. Most of the time, the dough will rise in the refrigerator to develop a chewy, crispy, and bubbly pizza crust.
5 from 1 vote
Prep Time 25 minutes
Cook Time 10 minutes
Raising Time: 1 day
Total Time 1 day 35 minutes
Course Dinner, Snack
Cuisine American, Italian
Servings 2 12 inch Pizzas
Calories 120 kcal

Equipment

  • 1 Pizza Stone
  • 1 Pizza Oven Optional
  • 1 Stand Up Mixer Optional

Ingredients
  

  • 190 grams All purpose Flour
  • 180 ml Water Room Temperature
  • ½ tsp Instant dry Yeast

Dough

  • 250 ml Water Room Temperature
  • 350 grams 00 Flour You can use All Purpose Flour
  • 2 tsp Sugar
  • 1-1/2 tsp Salt

Instructions
 

Poolish

  • In a large bowl with a wooden spoon, or in a stand up mixer fitted with a dough hook, combine flour, water, and dry yeast until smooth. Cover with a damp dishcloth and let sit at room temperature for 2 hours or until doubled in volume. The time might be a little different depending how cool your home is when your doing this step.

Dough

  • Add the water to the bowl of Poolish. Whisk thoroughly to dissolve the mixture in the water. Add the remaining ingredients (water, flour, sugar, and salt) and mix well. On a lightly floured work surface with your hands, or in the stand up mixer, knead the dough for 5 minutes or until smooth.
  • On a work surface and with floured hands, fold the dough over itself and form into a ball. Place the dough in a clean, lightly oiled bowl. Cover tightly and let rest for minimum 2 hours or refrigerate overnight. The longer you can the dough in the fridge the more flavor you will have in your dough.
  • Keeping the dough in the bowl, sprinkle the surface with flour. Turn the bowl over, letting the dough fall onto the work surface. Cut the dough into two equal portions. With floured hands fold each piece of dough over itself and form a ball. This is where you would freeze it if that your plan see note. Let sit on the work surface for 30 minutes before rolling out and adding toppings

Notes

If you are wanting to freeze the pizza dough just make sure you cover each ball of dough in plastic wrap and tightly seal it in a freezer bag to prevent it from dry out and getting freezer burnt. When you are ready to use it again thaw it out in the refrigerator and then let it sit at room temperature for 30 minutes before using it.
Keyword dough, fermented, pizza
3
0
Would love your thoughts, please comment.x
()
x