Baking Steel 72 Hour Cold Fermented Dough

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recipe by David Byeff

  • Time icon
    Total Time
    16mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    451
based on 1 ratings

This is the Baking Steel Recipe for cold fermented pizza dough

Inspired by: https://www.bakingsteel.com/blog/72-hour-cold-dough-recipe

recipe updated 23 Jun 2021

Ingredients

  • Bread flour icon
    Bread flour
    500 g
  • Sea salt icon
    Sea salt
    16 g
  • Active dried yeast icon
    Active dried yeast
    ΒΌ teaspoon
  • Water icon
    Water
    350 g

Tools

  • kCook icon Large mixing bowl
  • kCook icon Carafe

Step preview

  1. Add dry ingredients to a clean large mixing bowl
  2. Add wet ingredients to a clean carafe
  3. Combine slowly until mixture comes together
  4. Knead immediately until mixture comes together then set aside - 2 min
  5. Refrigerate immediately - approx 72 hr
  6. Divide cold fermented dough into 4 portions and refrigerate until 1 hour before cooking.
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