(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Cold Rise Rustic Pizza Dough
I cannot tell you how many ways I make pizza dough and how I like each and every one. But this cold rise pizza dough recipe is about the easiest and most flexible. It also results in a crisp, bistro style pizza. It’s better if you let it sojourn in the fridge overnight but even made the same day and left to leisurely rise on the counter, it’s awesome. It's featured in the Pizza Chapter of my cookbook, When Bakers Cook available on Amazon.http://www.amazon.com
From my cookbook,
1/4- ½ teaspoon instant yeast *
1 ½ cups spring water, room temperature
4-5 cups bread flour
2 tablespoons semolina, optional
1 3/4 teaspoon salt
¼ teaspoon sugar
2 tablespoons light olive oil
* I prefer 1/4 teaspoon yeast for a long rise. But if you have a few less hours for the pizza to rise, use the 1/2 teaspopon amount.
In a mixer bowl or bread machine, whisk the yeast and water together briefly. Add in most of the flour, semolina, salt, sugar and olive oil. Mix, then gently knead, adding in more flour as required to make a soft dough. Cover and let rise 8-12 hours. (or after 6 hours if it is later in the day, refrigerate the dough).
Place the dough in a plastic bag which has been lightly sprayed with non-stick cooking spray. Refrigerate overnight or up until two days.
When you are ready to make pizza (do this 1-8 hours ahead), divide dough into three.
Pan out as you prefer for pizza (in a pan or on a baking sheet). Smear with olive oil and then put on the toppings you like. Cover with a large plastic sheet and let rise 1-4 hours.
Preheat oven to 475 F for a good hour before you bake. Bake on middle shelf of oven (about 9-14 minutes per pizza)
Makes 3 pizzas
© This is a Marcy Goldman/BetterBaking.com original recipe
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