Doughbase
Ooni

Cold-Proof Dough

Very little yeast and a 1–3 day rest in the fridge, for a more flavorful Neapolitan-style crust.

NeapolitanPizza ovenCompare with other doughs

Made for a pizza oven at 750–950°F. In a home oven, bake on a stone or steel preheated for at least 45 minutes at its highest setting, then finish under the broiler. Expect a longer bake and a less blistered crust than the source.

Pizza size
12"
8"16"
Number of pizzas
4
110
Thickness
Yeast
Plan ahead

The longer the cold proof (up to 3 days), the more flavor. Leave 5 hours for the balls to warm up and rise.

Dough ball
249
grams each
Total flour
607
grams
Total water
368
grams
Hydration
60.6
percent
Cold-Proof DoughCold 24–72 hrs, then 5 hrs4 pizzas · 12" · regular
IngredientAmountBaker's %
00 flour
607g100%
Water
⅔ cold + ⅓ boiling, for warm water
368g60.6%
Yeast
Active dry
1.6g0.26%
Salt
Fine sea salt
18g3%

Instructions

  1. 01Mix ⅔ of the water cold with ⅓ boiling, for 105–115°F water (95–100°F for fresh yeast)
  2. 02Whisk in the salt and yeast
  3. 03Gradually add the yeast mixture to the flour; mix 5–10 min on low with a dough hook, or knead 10 min by hand
  4. 04Cover and refrigerate 24–72 hours, until roughly doubled
  5. 05Divide, shape into balls, and cover
  6. 06Rise 5 hours at room temp, until doubled
  7. 07Bake in a pizza oven heated to 750–850°F

Recipe from Ooni.

How this was adapted

  • Ooni's 16" version uses 3 × 330g balls, thinner than scaling by area. For that, set 3 pizzas at about 14".

See the original at Ooni.

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