Cold-Fermented Pizza Dough – Overnight Rising

This recipe requires Omnia® Stovetop Pizza Oven

4 small pizzas
Cook time: 24 minutes

Vegan

Ingredients

200 g cold water (200 ml)
3 tbsp oil
6 g fresh yeast (⅛ packet)
1 tsp salt
1 tsp sugar
about 240–300 g wheat flour* (400–500 ml)

(The dough can be doubled and stored in the refrigerator for 2–3 days.)

Our recipes are based on being prepared in an Omnia® Classic Original 2L. Omnia® Classic Maxi 3L is 50 percent larger. Therefore, in most recipes, you can increase the amount by half to double the batch. Start by increasing by half a batch only for recipes where the ingredients will rise in the pan during cooking. The cooking times are the same.

Method

Pour the water and oil into a large bowl. Crumble in the yeast and stir until dissolved.
Add the salt, sugar, and most of the flour. Work into a dough and knead for about 10 minutes, until the dough releases from the sides but still feels slightly sticky.
Cover the bowl with plastic wrap and let rise in the refrigerator at least overnight – ideally up to 24 hours.
Divide the dough into four pieces, shape into balls, and press out into round pizzas.

Tip! If you prefer to use dry yeast instead of fresh yeast: use ½ tsp dry yeast. Mix it with the flour instead of dissolving it in the liquid. Cold water also works with dry yeast for cold fermentation – just make sure the yeast is suitable for long fermentation or preferments if you are unsure.

*For pizza dough, a high-protein wheat flour is recommended, preferably labeled “pizza flour” or tipo 00. This makes the dough more elastic and gives a better, crispier crust. Choose a flour with at least 11–12% protein.