Below is the setting I use. Briefly, RT leavening is the amount of time you let it sit at room temp before you put it in the fridge, CT leavening is the time in the fridge. Adjust time + temperature to your liking. Very important to adjust your yeast type. I can only get active or instant dry yeast.
Do note you don’t have to do 3 days, 24 or 48 hours work too. Obviously, adjust the number below to match.
To me, the sweet spot is around 30 hours. It gives the best flavours and the dough is super easy to work.
- Add water + salt in a bowl, mix with hands
- Add a quarter of the flour and mix ( this is to prevent the salt from burning the yeast)
- Add the yeast
- Add rest of flour and mix with hands
- When most of the clumps of flour are gone and it’s making somewhat of a ball, dump it on the countertop and knead the dough for 5 minutes. You should have a nice soft dough.
- Put the dough in an airtight container for 2 hours at room temperature then put it in the fridge.
- As you can see in the app, I have set it to ferment for 2 hours(RT) before it takes a nap in the fridge. This step is crucial as it gets the yeast to start its work before it slows down its process in the fridge.
- After 70 hours (or whatever amount of CT you have set) take it out of the fridge
Gently remove dough from the container, put it on a lightly floured surface, separate, and make balls.
- Put them back in the container and cover loosely ( don’t seal) for 2-4 hours; the warmer it is the least amount of time is required. This will give time to the yeast to wake up and eat all the sugar and give it a nice puff when you bake it.
- Stretch, bake and enjoy
Why cold fermentation?
It gives more time to the enzyme to break starch in the flour into sugar for the yeast to eat. Ultimately it tastes better and is easier to digest.
Do I need a pizza stone or steel?
Yes. The stone/steel needs to be pre-heated for 30 minutes at 500F. When you put the cold pizza on it, it will immediately start baking the dough and will barely lose any heat.