Plan pizza night
Tell us when you want to eat. We work backwards.
New York: big, thin, foldable slices. Made for a home oven.
Eat atSaturday, 7:00 pm
Pizzas2 × 14 in
OvenHome oven with a steel or stone
Raised withInstant dry yeast
How long should it ferment?
Start mixing by
Thursday, 3:30 pm
Build my plan
About an hour, 20 minutes of it hands-on. Then two days in the fridge.
9:05
Thursday, October 1
Today's job
easy part!Mix the dough.
400 gbread flour
248 gwater
10 gsaltand 10 g olive oil, about 2 teaspoons
6 gsugar, about 1½ teaspoons
¼ tspinstant yeastLevel, not heaping. Yes, that small.
1
Stir everything together in a big bowl.
2
Knead for 8 to 10 minutes, until smooth.
3
Cover it. Rest 30 minutes.
4
Cut in 2, roll into balls, cover, and into the fridge.
62%Hydration
2 × 337 gFor 14 in
48 hAt 39 °F
| Ingredient | Weight | Baker's % |
|---|---|---|
| Bread flour | 400 g | 100% |
| Water | 248 g | 62% |
| Salt | 10 g | 2.5% |
| Olive oil | 10 g | 2.5% |
| Sugar | 6 g | 1.5% |
| Instant dry yeast | 0.8 g | 0.2% |
| Total dough | 675 g |
Yeast for the time0.2% suits 48 to 72 h cold. Shorter ferments need more.
Now · cold ferment
31 hIn the fridge. Nothing to do.
31 of 48 hours. Out of the fridge Saturday at 4:30 pm. See how it's going
The plan
Shift the plan
Thursday
3:30 pmMix and knead
3:50 pmRest 30 minutes
4:20 pmShape 2 balls, into the fridge
Friday
all dayCold fermentLeave it alone
Saturday
4:30 pmTake the dough out2 hours to warm up and relax
5:30 pmPreheat oven and steelA full hour
6:30 pmStretch, top and bakeOne pizza at a time
7:00 pmEat
In the fridge for31 hours
Usable nowUsable from 24 hours. Best between 48 and 72. Use it by 96.
What's happening in there
Cold slows the yeast, so the dough rises gently. The flour's enzymes keep working, making sugars and flavor. The gluten relaxes too, so it will stretch without fighting back.
Hungry sooner?You can bake any time now. Milder flavor.
Bake todayNeed longer?Fine until Monday 4:30 pm.
ShiftFridge at 39 °FColder slows it. Warmer speeds it up.
What to look forBalls a little bigger, with small bubbles underneath. Spread out and flatter is normal too.
2:47
Saturday, October 3
Running timers stay here until they finish
Now · warm up2:00:00
Take the balls out of the fridge. Leave them covered on the counter for 2 to 3 hours, until no longer cold.
1
Preheat for a full hourSteel or stone on an upper rack. Oven at its hottest, 500 to 550 °F.
2
Stretch to 14 in by handPress from the center out, leave a rim, then drape it over your knuckles. No rolling pin.
3
Top lightlyToo much sauce or cheese makes a soggy middle.
4
Bake 6 to 10 minutesUntil the rim is browned and the cheese is bubbling.
Making Neapolitan in a pizza oven?800 to 900 °F, and each pizza takes 60 to 90 seconds.
The steel is very hot
Launching and turning is a grown-up job. Small helpers do the toppings.
What's the dough doing?
Check all that apply.
Most likely · from the checklist
Still cold and tight.
Straight from the fridge the gluten is tense, so the dough shrinks back when you stretch it.
1
Cover it and wait 15 to 20 minutes.
2
Stretch again, gently, from the center out.
Balls went flatOver-proofed. Still good to bake. Next time: less time or less yeast.
Crust stays paleThe steel isn't hot enough. Preheat the full hour.
Pizza night, done!
save me a slice!51Hours
48 hCold
4Photos
How did it turn out?
What you learned
48 hours in the cold gave you dough that stretched without fighting. Try 72 next time for more flavor.
Nothing to buy for pizza nightThe app is free. If it helped, chip in to keep it that way.
Chip in
9:41
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