Cold Fermented Sourdough Pizza Dough: What Is It, Should You Do It, And What Are The Benefits?

These are 3 very pertinent questions when working with your ready-made sourdough pizza dough from Virtue!  We are happy to help you understand a bit more about the complex world of yeast, fermentation and what happens when you hide the dough away and let the tiny little yeast workers do their magic!

Firstly, What is Cold Fermentation?

You may have grown up seeing your Mum or Gran putting their dough away in a warm dark place covered with a damp towel to rise after they had made it, and then they would punch it down and let it rise again?  Yup.  Well, cold fermentation is basically the opposite of this quicker process used in standard dough making.

Cold fermentation is a slower process by which the dough is put in a cool place, such as a refrigerator, and the yeast is allowed to work slowly thereby releasing and accentuating the sweeter and more pleasant flavours that are often lost by rapid fermentation.

This process, also called retardation, improves the texture of the dough and the gluten structure.

Think of it like this. If you are melting chocolate, you could turn the heat up to max, and melt the chocolate very quickly, but in doing so, you will also change the chemical structure of the sugar in the chocolate and it will develop a burnt taste, which would be the result of sugar turning to carbon. However, you take the same chocolate, in the same pan, and on the lowest heat setting gently melt the chocolate. What you will now end up with, is a delightful tasting, a creamy delight for dipping fruit or other edibles that is not burnt at all!

So, what was the difference? Time!

How Does Cold Fermentation Work?

Cold fermentation is essentially a slow and steady process where yeast and natural enzymes in the dough work at a leisurely pace in a cool environment, usually your refrigerator. Unlike warm, fast fermentation that can cause the dough to rise quickly but with less flavor development, cold fermentation allows yeast to slowly break down the sugars in the flour over several days.

During this slow process, yeast produces carbon dioxide gas that gently expands the dough, creating light and airy bubbles in the crust. At the same time, enzymes break down starches and proteins into simpler compounds, which results in richer, more complex flavors. This includes the pleasant tang and subtle sweetness that sourdough enthusiasts love.

The cool temperature also strengthens the gluten network in the dough, improving its elasticity and chewiness. This means your pizza crust will have that perfect balance of crispness on the outside and softness on the inside.

Think of cold fermentation as giving the dough time to develop its personality, the longer, slower rise brings out the best textures and flavors that a quick-rise dough simply can’t match.

Should You Cold Ferment Your Pizza Dough?

The short answer is, ‘Yes!’ Especially when it comes to sourdough, cold fermentation is the healthier choice. It supports natural fermentation, which makes the dough easier to digest and improves both flavour and texture.

The longer answer? It depends. If you have the time, cold fermentation is absolutely worth it. But if you’re in a rush, you can still make a great pizza. It just won’t have the same depth of flavour or gut-friendly benefits.

Isn’t There A Limit To The Time Dough Is Left To Ferment?

You are absolutely correct! Just as we have our physical limits, so does the yeast! As we get tired, our quality of work can begin to suffer, and we don’t get as good results.

This is also true for yeast. After a certain amount of time, they will begin to cause flavours to develop that are not pleasant at all and are indeed more akin to soured milk!

So what is the best time to let your dough ferment in the fridge?  We would not be so bold as to argue with J. Kenji López-Alt, and he writes that in a fridge kept at around 38℉, or here in the UK 3.33℃, flavours started to become less pleasant after the 6th day.  He recommends three to five days for the best results.

Is that enough convincing that sourdough pizza dough really is the way forward? 

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Ready To Make The Most Delicious Pizza Ever?

At Virtue Pizza, we have a little bonus up our sleeves to share with you, for free!

When we freeze our pizza dough right after it is made, the yeast has barely had time to think about work! Freezing the dough is simply like giving the yeast a long sleep-in! Then, when you put the dough balls into your refrigerator to thaw out slowly, they wake up and get to work. (Don’t worry, we gave them a bonus, and they are motivated, so you don’t have to give them anything!). We have found that our personal preference is leaving it to thaw in the refrigerator for two or three days gives you the best flavours!

Because our dough has not been pre-fermented, it allows you to cold ferment your pizza dough to your personal preference. You can experiment with different lengths of time to see what your preference is as sometimes individual taste differs from what we, or other pizza dough connoisseurs, say!

How Long Can I Keep Sourdough Pizza Dough In The Fridge?

As long as you like, everyone has their own idea of perfection, but we recommend up to 3 days.  After that, we think the flavour starts to go the wrong way, and it can become trickier to work with.

Who has that much self-control anyway?  Get to eating!  Bon Appétit!

Buy Sourdough Pizza Dough Online

Troubleshooting Common Issues with Cold Fermentation

Even with cold fermentation, sometimes dough doesn’t behave exactly as you expect. Here are some common issues you might encounter and how to fix them:

Dough Feels Too Sticky or Wet

This can happen if your dough has too much hydration or hasn’t developed enough gluten yet. Try lightly dusting your hands and work surface with flour when handling. If the dough is excessively sticky after fermentation, a quick knead with a little flour can help bring it back to a manageable texture.

Dough Is Too Dry or Crusty on the Outside

If the dough dries out during fermentation, it can form a tough skin. Make sure to cover your dough tightly with plastic wrap or place it in an airtight container while fermenting in the fridge to keep moisture in.

Dough Doesn’t Rise Much in the Fridge

Cold temperatures slow yeast activity, so it’s normal to see less visible rising compared to warm fermentation. Don’t worry—the dough is still developing flavor and structure. Just allow the dough to rest longer if you want more rise, or let it come to room temperature before shaping.

Over-Fermented Dough with Sour or Off-Flavors

If dough ferments too long (beyond 5-6 days), the yeast and bacteria can produce sour, almost spoiled flavors and weaken the dough’s structure. Stick to a fermentation window of 3-5 days for best results, and always check for an off smell or overly slack dough before baking.

Dough Is Difficult to Stretch or Shape

If your dough is too cold or hasn’t rested enough after refrigeration, it may resist stretching. Let it warm up on the counter for 30 minutes to an hour before shaping, which will relax the gluten and make it more pliable.

Frequently Asked Questions

Can I cold ferment non-sourdough pizza dough?

Absolutely! Cold fermentation works well with most yeast-based pizza doughs, not just sourdough. The slow fermentation still enhances flavor and texture by allowing yeast and enzymes to develop the dough gradually.

How long can I keep my pizza dough in the fridge?

For sourdough dough, we recommend 3 to 5 days in the fridge for the best flavor and texture. Beyond that, the dough can become overly sour and harder to work with.

Can I freeze dough after it has been cold fermented?

Yes, you can freeze dough after cold fermentation, but keep in mind that freezing can slow down or pause yeast activity. It’s best to freeze dough right after mixing if you plan to cold ferment later, like we do at Virtue Pizza.

What if I don’t have time to cold ferment?

No worries! While cold fermentation brings out deeper flavors, you can still make great pizza dough with a quicker, warm rise. Just expect a less complex taste and slightly different texture.

How do I know when my dough is ready to bake?

After cold fermentation, your dough should feel airy and slightly puffed, with a pleasant sourdough aroma. If it’s overly sticky or has an off smell, it might be over-fermented.