Simple 24-Hour Cold Proof Home Pizza Dough

Ingredients (Makes 6 dough balls ~250–260g each)

• 1,000g flour (00 flour or bread flour)
• 680g water (68% hydration, easier for beginners than 70%)
• 20g salt
• 3g Active Dry Yeast (about 1 tsp)
• 10g honey (about 2 tsp)
• 20g olive oil (about 1.5 tbsp)

Day 1 (Evening) — Mix Dough

Step 1: Activate Yeast

• In a large bowl, combine:
  • 680g room temp water (75–80°F)
  • 3g ADY
  • 10g honey
• Let sit for 5 minutes.

Step 2: Mix

• Add half the flour and stir.
• Add salt.
• Slowly add remaining flour until shaggy dough forms.
• Add olive oil.

Step 3: Knead

• Knead by hand 8–10 minutes (or mixer 5–6 min) until smooth.

  Tip: If sticky, rest 10 minutes, then continue. Repeat if necessary.

Step 4: First Rise

• Cover bowl and let rest at room temp for 45–60 min.

Step 5: Refrigerate Overnight

• Lightly oil a container.
• Place dough inside, cover airtight.
• Refrigerate 18–24 hours.

Day 2 (Pizza Day)

4–5 Hours Before Cooking:

Ball Up Dough

• Remove dough from fridge.
• Divide into 6 dough balls (~250g each) using the dumpling method.
• Place in lightly oiled containers or dough tray.

Final Proof

• Let sit at room temp 4–5 hours until soft and airy in a proofing tray.

Ready to Stretch & Bake

Beginner Tips:

• Flour surface lightly.
• Press from center outward, keep edge puffy.
• Don’t use rolling pin.
• Top simply.

Bake:

• Ooni / Pizza Oven: 750–850°F, 60–90 sec
• Home Oven + Steel/Stone: 500–550°F, 6–8 min

Simple Pizza Sauce

• Crushed tomatoes
• Pinch of salt
• Fresh basil
• Olive oil

Cheese

• Low-moisture mozzarella or fresh mozz (lightly drained)

How to Make a Classic Margherita Pizza

Ingredients (Per Pizza)

• 1 dough ball
• 2–3 tbsp simple tomato sauce
• Fresh mozzarella (torn into small pieces)
• Fresh basil leaves
• Extra virgin olive oil
• Pinch of salt

Step 1: Stretch Dough

• Gently stretch to 10–12 inches.
• Start by pushing the air from the middle of the doughball to the edges to form the crust.
• Leave a 1-inch outer edge for the crust.

Step 2: Sauce

• Add a thin layer of sauce.

  Less is more — too much sauce can weigh it down.

Step 3: Cheese

• Add fresh mozzarella evenly, but don’t overload.

Step 4: Bake

• Cook until crust is golden with leopard spotting and cheese is bubbling.

Step 5: Finish

Immediately after baking:

• Add fresh basil
• Light drizzle of olive oil
• Small pinch of salt

Margherita Rule:

Simple ingredients, balanced lightly.

Sauce, cheese, basil — nothing overloaded.

Cold Proof Favorite:

“When in doubt, less toppings = better pizza.”