Dough Guy's 16" Cold-Ferment Pizza
16-inch pizzas from a slow two-day cold ferment. Start Thursday, eat Saturday.
- Prep
- 25 min
- Cook
- 20 min
- Rest
- 2 days 6 h
- Total
- ~2 days 6 h
Ingredients
Method
Thursday
Saturday
Notes
- Cold water matters. It keeps the yeast slow so it lasts the full 2 days in the fridge.
- Each ball comes out at about 480 g, right for a 16" pizza.
Source
Dough Guy