PIZZA DOUGH House Recipe
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House Recipe — Cold Fermentation Method
Yield: ~4–5 dough balls (approx. 185g each)
300g AP / Bread Flour Blend
200g "00" Flour
8.5g Sugar
2g Instant Dry Yeast
355g Water (H₂O), 75°F / 24°C
14g Extra Virgin Olive Oil (EVO)
24g Salt
1. Hydrate the Yeast: Combine water (75°F / 24°C) with sugar and yeast. Whisk gently and allow to bloom for 5–10 minutes until foamy.
2. Mix the Flours: In the bowl of a stand mixer fitted with a dough hook, combine the AP/bread flour blend and 00 flour. Mix briefly on low to incorporate.
3. Build the Dough: With the mixer running on low, slowly stream in the yeast-water mixture. Mix until a shaggy dough forms, approximately 2 minutes. Add the EVO and continue mixing on medium-low for 4 minutes.
4. Add Salt: With the mixer still running, add salt and mix on medium for an additional 4–5 minutes until the dough is smooth, elastic, and pulls cleanly from the bowl.
5. Bulk Fermentation: Transfer dough to a lightly oiled container. Cover and allow to ferment at room temperature for 1 hour, then refrigerate for a minimum of 24 hours and up to 72 hours. Cold fermentation develops deep flavor and optimal structure.
6. Portion & Ball: Remove dough from refrigerator 2 hours before use. Divide into ~185g portions. Using cupped hands, tuck and rotate each piece against the work surface to form tight, smooth balls. Place on a floured sheet tray, cover, and rest at room temperature until relaxed and slightly puffy.
7. Shape: On a lightly floured surface, press and stretch each dough ball by hand to desired thickness. Do not use a rolling pin — preserve the air structure for proper crust texture and the signature Sobelini crunch.
CHEF’S NOTE: The blend of AP/bread flour with 00 flour is the foundation of the Sobelini crunch. The higher protein content in the bread flour builds structure and chew, while the 00 flour delivers a refined, blistered char. Always cold-ferment for a minimum of 24 hours — patience is the secret ingredient.
