Fermented pizza dough

This 72 hour pizza dough recipe uses the technique of cold fermenting your pizza dough, which allows for more complex texture and flavor.

This classic Neapolitan pizza dough relies on only five key ingredients: flour, yeast, salt, water, and time. After a long fermentation (at least 2 days), the dough is supple and elastic, and when topped and baked, it makes for a crust that's a little crispy on the bottom, cloud-like at the edges, and just chewy enough on the inside.

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Cold fermented pizza dough may take a little more time, but it is well worth the effort for this full flavored, chewy, crispy, delicious crust!

Room temperature fermentation may be more challenging compared to cold fermentation, but it also offers greater rewards. In this article, we will learn how to perfect the process of fermenting pizza dough at room temperature. By following a few key principles, you can quickly achieve excellent results and elevate your pizza-making skills

A great addition of flavour and chew to homemade pizza's!

Biga is a pre-dough that is prepared with water, flour and yeast. In the article you will learn how to make the biga and bake a delicious biga pizza.

If you want to make an easy pizza dough recipe then it cannot get more authentic and easier than this Neapolitan pizza dough recipe. This dough when baked in the oven comes out airy, with a crispy chewy crust. This is an overnight yeast pizza dough recipe so make sure you have the time needed for fermentation.

Make perfect Italian pizza with cold fermented pizza dough at home. Cold fermentation is the best way to enhance flavour and get fect pizza every time.

If you want to eat the best pizza then you should try out this cold fermented pizza dough recipe that is easy to follow and the best pizza dough recipe that gives crispy and airy crust.