Cold Fermentation Guide for Pizza Dough
Last updated: February 1, 2026 · 5 min read
Key Takeaway
Cold fermentation slows yeast activity by chilling dough in the refrigerator, developing complex flavors and improving texture over 24 to 72 hours.
Cold fermentation is one of the simplest ways to dramatically improve your pizza. By letting dough ferment slowly in the refrigerator, you develop flavors that a quick rise simply cannot produce.
What Is Cold Fermentation?
Cold fermentation (also called cold proofing or retarding) means placing your mixed dough in the refrigerator at 38-42 degrees F (3-5 degrees C) for an extended period. The cold temperature slows yeast activity dramatically but does not stop it entirely. Enzymes in the flour continue breaking down starches into sugars, building a depth of flavor that fast ferments cannot match.
Why Cold Ferment?
Better Flavor
The slow enzyme activity produces organic acids and aromatic compounds over time. After 48 hours, you will notice a distinctly more complex, slightly tangy flavor compared to same-day dough. This is the biggest reason pizzerias cold ferment.
Improved Texture
Long fermentation relaxes gluten, making the dough easier to stretch. The slow gas production creates a more even crumb structure with better oven spring. The result is a lighter, more digestible crust.
Schedule Flexibility
Cold fermentation fits around your life. Mix dough on a weeknight, refrigerate it, and bake pizza two or three days later when it is convenient. The fridge gives you a wide window of usability.
Temperature and Timing
Keep your refrigerator between 38-42 degrees F (3-5 degrees C). Warmer temperatures speed fermentation and shorten the usable window. Colder can slow it too much.
| Duration | Flavor | Texture | Best For |
|---|---|---|---|
| 24 hours | Mild improvement | Slightly more extensible | Weeknight convenience |
| 48 hours | Noticeably complex | Easy to stretch, open crumb | Best balance of flavor and effort |
| 72 hours | Deep, tangy, aromatic | Very extensible, delicate | Maximum flavor development |
How to Cold Ferment: Step by Step
- Mix your dough using your preferred recipe. Our calculator can generate recipes for any pizza style. Use slightly less yeast than a same-day recipe calls for (0.1-0.3% instant yeast works well).
- Knead until smooth, about 8-10 minutes by hand or 5-6 minutes with a mixer. The dough should pass the windowpane test.
- Let it bulk ferment at room temperature for 1-2 hours, or until it has grown by about 50%. This kick-starts yeast activity before the cold slows it down.
- Divide and ball the dough. Shape into tight, round balls and place them in individual oiled containers or on an oiled sheet tray covered tightly with plastic wrap.
- Refrigerate for 24-72 hours. The dough will continue to rise slowly. It is ready when the balls have roughly doubled and feel puffy with some give.
- Remove from the fridge 1-2 hours before baking. Let the dough come to room temperature so it relaxes and stretches easily.
- Shape and bake as normal. Cold-fermented dough often stretches more easily than same-day dough.
Signs of Over-Fermentation
Watch for these signs that your dough has gone too far:
- Excessive sourness that overpowers the wheat flavor.
- Flat, slack dough that will not hold its shape when balled.
- Large bubbles on the surface and a wrinkly, loose skin.
- Alcohol smell when you open the container.
- Dough tears easily rather than stretching.
If you see these signs, the gluten has broken down too much. Reduce fermentation time or lower your yeast percentage next time. See our troubleshooting guide for more fixes.
Yeast Adjustments for Cold Ferment
For cold fermentation, reduce yeast compared to a same-day recipe. A good starting point is 0.1-0.2% instant yeast for 48-72 hour ferments. Our calculator adjusts yeast automatically based on the style you choose. Learn more about how ingredient ratios work in our baker's percentages guide.