MHMP Cold Fermentation Dough Recipe

Our cold fermentation dough recipe is a slight variation of our classic dough recipe. The cold fermentation process slows the yeast activity right down, allowing more time for development, resulting in a more complex and flavourful crust. Just like our classic dough recipe, our cold fermented dough is versatile and can be used to create a variety of pizzas, such as Neapolitan, New York style, Detroit style, and focaccia. It’s also easy to make, so you can enjoy homemade pizzas anytime, no worries!

Kneading Pizza Dough

MHMP Cold Fermentation Dough Recipe

Our cold fermentation dough recipe is simple to prepare and can be used to create a variety of pizza styles. We love the flavour and texture created by a long, cold fermentation. Another advantage of cold fermentation is the added flexibility in the baking process. Unlike same day room teperature fermentation methods that require you to bake your pizza within a fairly narrow window, cold fermentation gives you more time to prepare and select the perfect time for your bake. Follow our instructions below to achieve restaurant-quality results in the comfort of your own home. With this recipe, you'll be well on your way to crafting the perfect crust for your homemade pies. Happy baking!
Servings 4 12 inch pizzas


  • Mixing bowl
  • Wooden spoon


  • 600 grams 00 flour  (high protein bread flour can also be used as an alternative)
  • 390 grams water  (room temperature)
  • ¼ tsp dry yeast (active dry yeast or instant dry yeast can be used)
  • 1 tbsp salt
  • 50/50 ish mix of 00 and semolina flour (for dusting and stretching)


  • In a mixing bowl, combine the dry ingredients (00 flour, dry yeast, and salt) with a wooden spoon.
  • Add water and mix well with wooden spoon until the ingredients are fully combined.
  • Knead the dough by hand on a lightly floured surface for 10-15 minutes until it feels firm and stretchy. As you knead, add small amounts of flour as needed to prevent the dough from sticking to your hands.
  • Place the dough in a bowl with an airtight lid or cover it with cling wrap. Allow it to bulk ferment for 24 – 36 hours in the refrigerator.
  • After the bulk fermentation period, divide the dough into 4 balls. Place each ball in an airtight (very lightly greased with oil) container to prove for another 24 – 72 hours (the sweet spot for us are days 3 – 5, don't be scared to let it ride for little bit longer).
  • Once it's time to bake, remove dough balls from the refrigerator and rest at room temperature for around 4 hours.
  • To shape the dough, begin with a round ball of dough and toss in a mixture of semolina and 00 flour (50/50 mix). This will prevent the dough from sticking when stretching. Place the ball on a lightly floured surface and use your fingertips to press out the air from the center, leaving just under an inch of dough on the edge. This will help to form a nice, airy crust (cornicione) around the edge of your pizza.
  • To stretch the dough into a base, gently lift and transfer between the palms and wrists of your hands a few times. Place the dough on your knuckles and stretch and rotate until you're satisfied with the size and shape. Be sure to stretch the dough evenly and not too thin, as this may cause it to tear.

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