I’ve been having a great time re-making some of my old recipes. The no-knead and cold fermentation methods have completely changed my breadmaking style and I want to show the possibilities of those methods to all of you. Any dough can be cold fermented to boost its flavour and any dough can be made using the no-knead method.
Both methods simplify the process and improve the result. And that is certainly the case for this recipe. With just a few folds and a couple days in the fridge, this deep-dish pizza dough is elevated up there with the best. At least for me it is!
If you don’t want to wait two days, then pull it out the fridge after 24 hours and continue as per recipe.
I’ve included a rich pizza sauce recipe full of tomato flavour with a nice garlic note in the background. A pinch of chilli gives it a bit of heat, but if you don’t want that, then leave it out. Top your pizza with your favourite toppings and start planning on when to make the next batch!
This recipe makes two small tray pizzas or one large one. My trays measure 9in (23cm) x 7in (18cm). If you are interested in the trays that I’m using, you can find them in my Amazon shop.
Watch the video down below for detailed instructions.
For the dough –
500g (1.1lb) white bread flour
50g (1.75oz) extra virgin olive oil
10g (0.35oz) salt
2.5g (0.09oz) instant dry yeast or 3g (0.1oz) active dry yeast or 7.5g (0.26oz) fresh yeast
375g (13.2oz) water
If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
For the sauce –
400g (14oz) tinned tomatoes
4g (0.14oz) salt
2 cloves garlic
1g (0.035oz) oregano
Pinch of chili flakes
15g (0.52oz) olive oil
- In a large bowl combine the water, yeast, salt, and olive oil. Mix well to dissolve the salt completely.
- Add the flour and mix to a dough. Mix it vigorously for a few seconds to ensure all the ingredients are well combined. *Desired dough temperature 25C (77F).
- Divide the dough in two equal pieces each weighing around 465g and place them in separate bowls. Alternatively, keep the dough whole throughout bulk fermentation. I like to divide it in case I decide to bake one pizza sooner than the other.
- Cover and chill for 30 minutes.
- Place the dough back in the fridge and fold once more after a few hours.
- Fold one last time once the first 24 hours are up. That’s three folds in total.
- Leave to ferment for another 24 hours for a total of 48 hours bulk fermentation.
- Make the sauce. Crush the garlic and cook it in the olive oil on medium heat until it has browned nicely. Remove the garlic and add the rest of the ingredients. Simmer for 20 minutes. Blitz the sauce and leave in the fridge until needed.
- Shape the dough and place it in a greased baking tray. Cover and final proof for 2 hours.
- Top the dough with sauce and your chosen toppings and bake in a pre-heated oven at 230C (446F) fan off for 25 minutes.
Leave to cool down a bit and enjoy!
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Your oven may be different too, so your baking time may vary.
Watch the video here