Pizza dough: recipe, cold rise and freezing

Good pizza dough takes little work, but some time. If you leave the dough in the fridge until the next day, you get a base with more flavour that turns out crisper. If you have no time, there is a quicker way too.

What you need

The recipe makes 3 pizzas.

• 500 g plain flour
• 325 ml cold water
• 2 g dried yeast
• 10 g salt
• 1 tbsp olive oil

How to make it

1. Mix the flour and yeast in a bowl, and add the water, salt and oil.
2. Knead the dough for about 8 minutes, until it is smooth.
3. Put the dough in a bowl with a lid, and put it in the fridge for about 24 hours.
4. Take the dough out 2 hours before baking, and divide it into three.
5. Set the oven to maximum, at least 250 °C, with the baking tray inside.
6. Press the dough flat with your fingers from the middle outwards. Do not roll it hard.
7. Put the base on a well-floured chopping board, add the topping and slide the pizza onto the hot tray.
8. Bake for about 8 minutes, until the edges are brown.

In a hurry?

Use 25 g fresh yeast, or 6 g dried yeast, and lukewarm water. Let the dough rise on the worktop for about 1 hour. The flavour is milder, but the pizza is on the table the same evening.

How to freeze pizza dough

Freeze the dough after it has risen. Shape three balls, brush them with a little oil and wrap them separately. Thaw them in the fridge overnight, and let them reach room temperature before you shape the pizzas. Use the dough within about 1 month, while it is at its best.

Finished pizza bases freeze well too. Bake them for 3 to 4 minutes without topping, and freeze them when they are cold.

Three common mistakes

• A cold oven: Without a preheated tray the base turns chewy.
• Too much topping: Wet sauce and lots of cheese make the middle soggy.
• Too much flour: Sticky dough is right. Flour the surface only lightly.

Frequently asked questions

There is more on rising in the fridge in cold proofing bread.