16/12/2025
Finally fired up the Cozze pizza oven 🔥
From cheese pide to za’atar manoush to classic cheese pizza — this oven does it all. Crispy, fast, and seriously addictive.
Recipe below
Cozze Australia
Overnight Cold-Fermented Pizza Dough (1kg Batch)
Makes: 6–8 pizzas (depending on size)
Ingredients
• 1 kg pizza flour (00 or strong bread flour)
• 650–700 ml warm water
• 20 g salt
• 2–3 g instant yeast
• Pinch of sugar (optional)
Method
• In a large bowl, combine the flour, yeast, salt and sugar.
• Add the warm water and mix using the back of a wooden spoon until a shaggy, slightly wet dough forms. No kneading needed.
• Cover and rest for 20 minutes (this allows the flour to hydrate).
• Perform a stretch and fold: grab the dough from one side, stretch it up and fold it over itself. Rotate the bowl and repeat 4–5 times.
• Cover and rest for 20 minutes, then repeat the stretch and fold.
• Repeat this process 3–4 times total, resting 20 minutes between each round.
• Once the dough feels smoother and stronger, cover and refrigerate overnight (12–24 hours) for a slow cold ferment.
• The next day, turn the dough out onto a floured bench, gently knock it back and divide into portion-sized balls.
• Place on a tray, cover, and allow the dough to come to room temperature before shaping.
• Stretch gently, top as desired, and bake in a very hot oven or pizza oven until blistered and golden.
Notes
• That webbing you see when handling the dough = strong gluten and good fermentation.
• Higher hydration means a lighter, airier crust — resist adding extra flour too early.
• Perfect for pizza, cheese pide, and fluffy za’atar manoush.
