Aged Pizza Dough

Normally my pizza dough is not much to brag about. It wasn’t horrible by any means but it wasn’t blowing our minds either.  After picking up this magazine about making pizza. What Toppings go under or above your cheese and how different cheeses melt. It was all pretty interesting but not nearly as interesting as how they insisted you let the dough rises for 2-3 days in the fridge. The cold slows the yeasts ability to double in size and allows it to ferment over a longer period of time, which enhances the taste of your dough. Well I am proud to report that it is true. We did the same dough both ways. One pizza the day it was made and we made the other pizzas 2 days later and the flavor was significantly different and much more enjoyable. 👌

  • 1 & 1/2 cups warm water **Note** The temperature should always be in between 105° – 110° in order to properly activate the yeast. I personally use a thermometer so I know I have the right amount of heat and I always go for 110° to compensate for the temperature dropping once it hits the cold yeast.
  • 1 & 1/2 tsp yeast
  • 1 & 1/2 tsp honey or sugar
  • 1 & 1/2 tbs olive oil, you can get crazy and use an infused oil
  • 3 – 4 cups all purpose flour + extra for kneading
  • 1 tsp salt
  • Fresh herbs to taste if desired
  • Oil and cornmeal for the pans



  1.  In a large bowl stir the warm water and sugar together. Sprinkle yeast on top and let it sit for 10 minutes.  If your yeast isn’t rising within 10 minutes your water is either too cold, too hot or your yeast is dead and you will have to buy some more.
  2. Using a wooden spoon or a mixer with dough hooks begin mixing the oil, 1/2 cup of flour and any herbs you choose to use with the yeast. 
  3. Continue mixing adding flour by the 1/2 cups until the dough pulls away from the sides of the bowl and can easily be handled.
  4. Flour a section of your counter and rub your hands down with some oil ( this keeps the dough from sticking to your hands. You may have to reapply it periodically ) and remove the dough from the bowl to the floured counter and knead for 8 mins continuously adding flour under and on top of the dough until it no longer sticks to the counter or unoiled hands.
  5. Once the 8 minutes is up place the dough in a large greased bowl and cover with plastic wrap to prevent it from drying out in the fridge. 
  6. Let the dough sit in the fridge undisturbed for 2-3 days.
  7. On day 2 or 3 remove the dough 1 hour before using it bringing it to room temperature. In the meantime, oil your pans and sprinkle with a generous amount of cornmeal and preheat oven to 425°.
  8. For a thick crust pizza divide dough in 2 equal pieces and roll out to the size of your pan. For a thinner crust divide the dough into 4. ( With 4 pizzas you get that awesime New York style thin crust, yum! ) Once you have the right size, fold the dough in half and then in half again making it easier to lift and place onto the pan.
  9. Unfold and center the dough and begin adding your Toppings of choice.
  10. Bake in the preheated oven for approximately 15 minutes. Keep an eye on it as ovens don’t all work the same.



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