Session 236 — Pizza Dough from Scratch
← Block 43–44: Bread — Lean Doughs Overview
Skill: Cold fermentation for flavor development; high-heat baking; stretching without tearing Read first: Foolproof Pan Pizza
What you're learning: Great pizza starts 24–72 hours before baking. A cold-fermented dough develops complex flavor that same-day dough can't match. Start with pan pizza (Kenji's foolproof method) — it's the most forgiving format and produces the crispiest bottom. The dough is essentially a focaccia cousin: high hydration, generous oil, minimal handling.
Full Meal: Pan Pizza — two pies from your cold-fermented dough: one classic margherita, one creative; this is a Friday night session
🎥 Compare Notes: Pan Pizza at Home (Kenji López-Alt) — Watch how little he handles the dough and how the pan does the work. The stretch should be gentle; let gravity help.