October 30, 2013

Delayed-Start Pizza Dough

This is the pizza dough recipe I used for my Gorgonzola Pizza with Caramelized Onions & Roasted Acorn Squash, if you’d like to give it a try. It’s a bit unique in that you use ice-cold water, and then refrigerate it overnight in order to help develop the flavors more fully. Oh how I wish I had a brick oven!! Someday…

Delayed Start Pizza Dough
Prep time
Total time
Ice cold water and refrigerating overnight helps give this pizza dough time to develop its flavors fully. Delicious!
Recipe type: Bread
Cuisine: Italian
Serves: 15
  • 10 cups high-protein flour (can use bread flour)
  • 1 ½ tsp. salt
  • 1 ½ tsp. instant active yeast
  • ⅛ cup olive oil
  • ⅛ cup sugar
  • 3 ½ cup ice cold water
  1. Combine 6 cups flour, water, salt, sugar, and yeast in a mixer with a dough hook.
  2. Mix at slow speed for 1-2 minutes, then add olive oil.
  3. Mix at high speed for 3 minutes.
  4. Let rest for 10 minutes (this is called sponging).
  5. Add 2 cups flour to mixer and mix at slow speed for 1 minute, then add 2 more cups flour, ½ cup at a time, mixing in-between.
  6. Add enough flour until dough pulls away from the sides and is not too sticky to the touch.
  7. Place the dough in an oiled bowl, cover with seran wrap, and refrigerate overnight. Do not skip this step.
  8. Place the chilled dough in a warm place about 6 hours before cook time. Dough should rise in the bowl.
  9. Divide the dough into 4 equal-sized balls about 2-3 hrs before cook time, coat with oil, cover, and place in a warm area.
  10. Once doubled in size, stretch to form the crust, without de-gasing the dough.

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