Cold Fermented Pizza Dough
The Kitchen Coalition · the-kitchencoalition.com · 2026 · Original
DietVegetarian. Not vegan: non-fat milk powder.
Against 5,130 pizza recipes
New Haven style, 67% hydration: wetter than 50% of the 1,480 doughs that parse, baked at 550°F, hotter than 92% of recipes that state an oven.
New Haven (New Haven, CT): coal-fired, well-done / leoparded, white clam as signature; tomato-oregano-grated-hard-cheese canon
Tradition: 60 to 68% hydration (this recipe: 67%) · 700 to 900°F bake (this recipe: 550°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
430g
Liquid, as water
290g
Hydration
67.4%
Salt
2.1%
Yeast
0.93%
Oil
3.0%
Sauce
n/a
Cheese
n/a
Dough weight
756g
Process
Bake temp
550°F / 288°C
Bake time
4 to 5 min
Oven
home standard
Surface
stone
Cold ferment
72h
Ingredients (7)
- waterWarm Water280g
- sugarSugar9g
- yeastActive Dry Yeast4g
- flourBread Flour430g
- saltFine Sea Salt9g
- dairy doughNon-Fat Milk Powder11g
- oilNeutral Oil13g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 67% hydration and 2.1% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 67% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the New Haven group marked.
Or browse all 5130 pizza recipes.