72-Hour Cold Ferment Pizza Recipe – Authentic Italian Style

Last Updated on 2 months by Neha Deshmukh

72-Hour Cold Ferment Pizza Recipe – Authentic Italian Style

Hey everyone! If you’re anything like me, you love a good pizza night. But honestly, sometimes takeout just doesn’t cut it. I was always chasing that perfect, restaurant-quality pizza, and let me tell you, it took a lot of experimenting! This 72-hour cold ferment pizza recipe is the result of that journey – and it’s a game changer. It’s a bit of a project, yes, but the incredible flavour and texture are SO worth the wait. Trust me on this one!

Why You’ll Love This Recipe

This isn’t your average Friday night pizza. The long, slow cold fermentation develops a complex flavour in the dough that you just can’t get with a quick rise. The crust gets wonderfully airy and chewy, with a slight tang. Plus, the homemade sauce is bursting with fresh tomato flavour. It’s a little bit of effort for a seriously spectacular pizza.

Ingredients

Here’s what you’ll need to make this amazing pizza:

• 11 ounces (312g) bread flour
• 0.75 tablespoons (11ml) sugar
• 1.5 teaspoons (7.5g) salt
• 1 teaspoon (3g) instant yeast
• 1.5 tablespoons (22ml) extra-virgin olive oil
• 7.5 ounces (213ml) lukewarm water
• 28 ounces (794g) whole peeled tomatoes
• 1 tablespoon (15ml) extra-virgin olive oil
• 1 tablespoon (14g) unsalted butter
• 2 garlic cloves
• 1 teaspoon (2g) dried oregano
• 0.5 teaspoon (1g) pizza seasoning
• 0.25 teaspoon (1g) marjoram
• 0.25 teaspoon (1g) red chili powder (optional, for a little kick!)
• 0.75 teaspoon (3.75g) salt
• 2 fresh basil sprigs
• 1 yellow onion
• 1 teaspoon (5g) sugar

Ingredient Notes

Let’s talk ingredients for a sec! A few things really make a difference here.

• Bread Flour: Don’t skimp on this! Bread flour has a higher protein content than all-purpose flour, which is crucial for developing that lovely gluten structure and chewy texture.
• Cold Fermentation: This is the star of the show. The slow fermentation process develops flavour and makes the dough easier to digest. Don’t rush it!
• Tomatoes: If you can get your hands on San Marzano tomatoes, absolutely use them! They’re known for their sweetness and low acidity, making them perfect for pizza sauce. But any good quality whole peeled tomatoes will work.
• Regional Variations: In Naples, pizza dough is often very simple – flour, water, salt, and yeast. In Rome, you’ll find a slightly different approach, sometimes with olive oil added to the dough. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the sauce: First, puree those tomatoes in a food processor. You want it smooth, but with a little bit of texture – not completely liquid. Then, in a saucepan, sauté some finely chopped onion and garlic puree with olive oil and butter. Add your oregano, pizza seasoning, marjoram, red chili powder (if using), and salt. Pour in the pureed tomatoes, add the sugar and fresh basil sprigs. Bring to a simmer and let it bubble away for about an hour, stirring occasionally, until it thickens up beautifully.
2. Make the dough: In a food processor, combine the bread flour, sugar, salt, instant yeast, olive oil, and lukewarm water. Process until it comes together into a shaggy dough. Turn it out onto a lightly floured surface and knead for a few minutes until it forms a smooth, elastic ball.
3. The Long Rest: This is where the magic happens. Place the dough in a lightly oiled bowl, cover it tightly with plastic wrap, and pop it in the refrigerator for 72 hours. Yes, three days! Don’t worry, it’s worth it.
4. Bake Time! Preheat your oven to 500°F (260°C) with a pizza stone inside. This is key for a crispy crust. Gently roll out the dough on a lightly floured surface into a 14-inch thin crust. Brush with olive oil, spread on that gorgeous sauce, and add your favourite toppings – veggies, cheese, pepperoni, whatever your heart desires!
5. Final Stretch: Carefully transfer the pizza onto the hot pizza stone and bake for about 10 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Let it cool for a few minutes before slicing and enjoying!

Expert Tips

A few little things that can take your pizza to the next level:

• Dough Handling: Be gentle with the dough! Don’t overwork it when rolling it out.
• Crispy Crust: The hot pizza stone is essential. Also, make sure your oven is really hot.
• Sauce Consistency: If your sauce is too thick, add a splash of water. If it’s too thin, simmer it for a bit longer.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Pizza Adaptation: Use a vegan mozzarella alternative and ensure your toppings are plant-based.
• Gluten-Free Pizza Adaptation: Experiment with gluten-free flour blends. A blend of rice flour, tapioca starch, and potato starch often works well.
• Spice Level Adjustment: Add more or less red chili powder to the sauce, or sprinkle some chili flakes on top before baking.
• Festival/Weekend Pizza Night Adaptation: Make individual pizzas for everyone in the family! It’s a fun way to get everyone involved.

Serving Suggestions

Pizza is pretty perfect on its own, but a simple side salad with a light vinaigrette is always a good idea. And don’t forget a cold drink!

Storage Instructions

• Dough Storage: You can keep the dough in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Thaw it overnight in the refrigerator before using.
• Leftover Pizza Storage: Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet for best results.

FAQs

Let’s answer some common questions:

• What is cold fermentation and why is it important for pizza dough? Cold fermentation is a slow fermentation process that takes place in the refrigerator. It develops flavour, improves texture, and makes the dough easier to digest.
• Can I use active dry yeast instead of instant yeast? Yes, you can! You’ll need to activate the active dry yeast in warm water with a pinch of sugar for about 5-10 minutes before adding it to the dough.
• What type of tomatoes are best for pizza sauce? San Marzano tomatoes are considered the gold standard, but any good quality whole peeled tomatoes will work.
• How can I achieve a crispier pizza crust at home? Use a pizza stone, preheat your oven to a high temperature, and don’t overload the pizza with toppings.
• Can I make the dough ahead of time and freeze it? Absolutely! You can freeze the dough after the first rise. Thaw it overnight in the refrigerator before using.

Enjoy! I really hope you give this recipe a try. Let me know how it turns out in the comments below!