Sourdough Pizza Dough with Cold Fermentation : My Favourite Recipe

A sourdough pizza dough that slowly ferments in the fridge for 2 to 4 days — for a light, crispy crust packed with flavour. Simple to make, impossible to forget.
Some recipes completely change the way you do things. Cold ferment sourdough pizza dough is one of them. Ever since I started making it, there’s been no going back. A light crust, crispy on the outside, soft and chewy on the inside, with a depth of flavour that commercial yeast simply can’t replicate. And the best part? Time does all the work for you.

Why Make This Recipe?

Most pizza dough recipes use commercial yeast and expect you to bake the same evening. It works, but that’s about it. This recipe relies on two magical ingredients : sourdough starter and cold.
By letting the dough ferment slowly in the fridge for 2 to 4 days, the wild yeasts and bacteria in your starter work at low temperature. The result is a dough that develops incredible aromatic complexity, improved digestibility thanks to the pre-digestion of gluten, and a texture you simply can’t achieve in a few hours.
It’s also a recipe that fits perfectly into a busy life : prep it at the start of the week, and pull out a pizzeria-worthy pizza whenever you’re ready.

The Role of Each Ingredient

00 Flour

This is the flour used in Neapolitan pizzerias. Very finely milled with a moderate protein content, it produces a smooth, extensible dough that stretches without tearing. It’s essential for achieving that light, airy texture.

Active Sourdough Starter

This is what does all the heavy lifting — the rise, the fermentation, the flavour. It needs to be active, meaning fed within the 4 to 12 hours before you use it, at peak activity. It’s what gives the crust those subtle tangy notes and that depth of flavour.

Warm Water

Warm water (around 28–32°C / 82–90°F) helps activate the starter and evenly hydrate the flour. Cold water would slow down the initial fermentation too much before the dough even gets into the fridge.

Olive Oil

In small amounts, olive oil lubricates the gluten network, makes the dough more pliable and easier to stretch, and contributes to a beautifully golden crust.

Salt

Salt strengthens the gluten network, balances the flavours, and regulates fermentation. It slightly slows down starter activity — which is exactly what we want here, since we’re aiming for a slow, controlled fermentation.

Why This Recipe Is Exceptional

What makes this dough truly special is the combination of sourdough starter and multi-day cold fermentation. During that time, the flour’s enzymes keep working, breaking down starches and proteins to produce complex aromas and an incomparable texture.
The dough also becomes much easier to work with after a long cold ferment : the gluten has relaxed, and it stretches beautifully without any resistance. In the oven, the crust bubbles, puffs up, and caramelizes in a way you simply can’t get any other way.

Tips for Success

Your Starter Must Be at Peak

Use it when it has doubled in size after its last feeding and is nice and active. A sluggish starter will give you a dough that barely rises.

Respect the Kneading Time

10 to 12 minutes in a stand mixer on high speed is what it takes to develop a strong gluten network. If you’re kneading by hand, plan for 15 to 20 minutes.

Don’t Skip the Rest Before Stretching

1 to 2 hours at room temperature after taking the dough out of the fridge allows it to relax and become easy to stretch. Skipping this step means fighting with your dough.

Preheat Your Oven Properly

For a great crust, you need maximum heat. If you’re using a pizza stone, place it in the oven from the very start of preheating — at least 30 minutes ahead.

Stretch by Hand, Not with a Rolling Pin

A rolling pin crushes the air bubbles that fermentation worked so hard to create. Use your hands to gently stretch the dough, rotating as you go.

Can I Make This Recipe Same-Day?

Yes, absolutely! If you didn’t have time to plan ahead, this dough can also be made as a same-day version. Instead of a cold ferment in the fridge, you let the dough ferment at room temperature for 5 to 8 hours, performing 3 rounds of stretch and fold every 30 minutes during the first hour and a half. These folds strengthen the gluten network and help the dough develop structure and flavour, even in a shorter timeframe. Once fermentation is complete, divide into 4 balls, cover, and let rest for 1 hour before stretching and baking. The result won’t be exactly the same as a 3-day cold ferment — the flavour will be milder and less complex — but the dough will still be delicious, light, and easy to work with.

Storage

In the Fridge

The dough keeps for up to 4 days in the fridge after kneading. The longer it ferments within that window, the more developed the flavour.

In the Freezer

You can freeze the dough balls after shaping them. Let them thaw overnight in the fridge, then leave them at room temperature for 1 to 2 hours before stretching.