Chewy, charred, and perfectly blistered — 72-hour cold-fermented dough.
| Prep | Cook | Total | Yield |
|---|---|---|---|
| 30 min | 10 min | 72 hr | 4 pizza bases |
Difficulty: Medium
Dough (4 bases)
Combine flour and salt in a large bowl. Dissolve yeast in the cold water, then pour into the flour. Mix with your hand until no dry flour remains — about 2 minutes. The dough will be rough and shaggy. Cover and rest for 30 minutes.
Perform one set of stretch-and-folds: wet your hand, pull one side of the dough up and fold it over to the opposite side. Rotate 90° and repeat for all four sides. Cover and leave for 30 minutes, then refrigerate.
Leave in the fridge for 48–72 hours. The slow, cold ferment develops complex flavour and creates an extensible, easy-to-stretch dough.
Remove from fridge 3 hours before baking. Divide into 4 equal pieces (about 260 g each). Shape each into a tight ball by folding the edges under and pulling the surface taut. Place on a well-oiled tray, cover with cling film, and prove at room temperature for 2–3 hours until relaxed and puffy.
Preheat your oven with a pizza stone or heavy steel sheet on the top rack to its maximum temperature (at least 250 °C) for 45 minutes. On a floured surface, press one ball flat with your fingers, then use your knuckles to gently stretch it into a 30 cm round. Transfer to a floured peel or inverted baking tray, add toppings, and slide onto the hot stone. Bake for 6–9 minutes until blistered and charred.