This 24 Hour Pizza Dough Changes Everything

This video shows my 24-hour cold fermented pizza dough rested in the fridge and baked at high heat for a perfect steak pizza. All mixing, kneading, shaping, and baking steps are shown. No mixer, no complicated techniques — just time, heat, and good ingredients. I baked this pizza in Cookingflame pizza oven, but if you’re using a home oven, a pizza stone or steel works great. INGREDIENTS Dough (3 pizzas) • 520g 00 flour • 348g water (room temperature) • 5g diastatic malt powder • 1.5g instant yeast • 13.5g salt Toppings • Tomato sauce • Mozzarella cheese • Parmesan cheese • Fresh basil • Steak • Onion • Olive oil RECIPE 1. Pour water into a bowl and dissolve the salt. 2. Add yeast and mix well. 3. Add flour and diastatic malt powder. 4. Mix until a rough dough forms. 5. Rest for 15 minutes. 6. Knead on the counter for 5 minutes. 7. Cover and rest for 30 minutes. 8. Fold the dough from all sides. 9. Rest for 2 hours at room temperature. 10. Divide into 3 equal dough balls. 11. Shape and place in lightly oiled containers. 12. Refrigerate for 24 hours. 13. Remove from fridge 2 hours before baking. Steak 14. Season steak and sear in a hot pan. 15. Add butter and garlic. 16. Cook to medium-rare, rest, then slice thin. Baking 17. Preheat pizza oven to maximum temperature for at least 1 hour. 18. Stretch dough gently. 19. Add sauce, cheeses, basil, steak, and onion. 20. Bake until golden and bubbly. NOTES • Longer fermentation = better flavor and digestibility. • Always rest dough before stretching. • For home ovens: preheat stone or steel at max heat from top and bottom for at least 45–60 minutes. • Don’t overload toppings — heat matters more. If you enjoyed this pizza, like the video, subscribe, and tell me in the comments — would you try this dough for your pizza?