From Ooni · Collected to try
Cold-proof pizza dough
A refrigerator proof for planning pizza one to three days ahead.
- Makes
- 4 equal balls · about 250 g each
- Plan ahead
- 24–72 hours cold + 5 hours warm
Ingredients
One batch
- 607 g 00 flour
- 368 g water
- 18 g fine sea salt
- 1.6 g active dry yeast
- Flour, for dusting
Let’s make it
Warm the water to the yeast packet’s activation temperature; Ooni specifies 40–46°C for dry yeast. Whisk in salt and yeast.
Work in the flour and knead about 10 minutes, until elastic. Cover the bowl.
Refrigerate for 24–72 hours, until roughly doubled.
Divide into four balls. Cover and leave on the counter for about 5 hours, until at room temperature and doubled.
Stretch, top and bake using your chosen pizza’s instructions.
Recipe source: Ooni · Cold-Proof Pizza Dough.
A concise kitchen summary. Visit the original for the full guide and variations. Source checked 2026-09-13.