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Slow Fermentation Pizza (2 hours)

Artisan pizza with a fold-developed dough whose fermentation is accelerated by a warm-water bath (ready in ~2h) — crispy outside, airy inside, topped with mozzarella, prato cheese, parmesan and carne de sol.

May 12, 2026Prep Time: 1h 20minCook Time: 40 min2 servings

Slow Fermentation Pizza (2 hours)

An artisan dough developed through successive folds — no kneading required. Gluten forms naturally between each rest, resulting in a light, airy base with well-structured crusts. The trick to pulling this off in ~2 hours is to proof the dough over a warm-water bath, which keeps the yeast active and speeds the whole process up. The topping combines mozzarella, prato cheese, parmesan and carne de sol for a Brazilian northeastern twist.

Ingredients

Pre-ferment (Poolish)

  • 7g active dry yeast (1 packet) or 15g fresh yeast
  • 150ml lukewarm water (35–38°C / 95–100°F)
  • 1 teaspoon sugar
  • 2 tablespoons all-purpose flour

Dough

  • 300g all-purpose flour (type 00 or bread flour preferred)
  • 1 teaspoon salt
  • 1 tablespoon olive oil

Sauce

  • 200g canned crushed tomatoes (or simple tomato sauce)
  • 1 garlic clove, crushed
  • Salt, olive oil and dried oregano to taste

Toppings

  • 150g mozzarella, sliced or shredded
  • 100g prato cheese (or mild provolone), sliced
  • 50g parmesan, freshly grated
  • 150g carne de sol (Brazilian salt-cured beef), desalted and shredded or cut into small cubes
  • Oregano and olive oil to finish

Instructions

Step 1 — Pre-ferment (10 min)

  1. Activate the yeast: In a small bowl, combine the yeast, lukewarm water and sugar. Add the 2 tablespoons of flour and stir well. Let it rest for 10 minutes until foamy and roughly doubled in volume.

Step 2 — Base dough (5 min)

  1. Build the dough: In a large bowl, mix the flour and salt. Make a well in the center, add the olive oil, then pour in the activated pre-ferment. Mix with a spatula or your hands until the dough comes together — it doesn't need to be smooth yet. Cover with a damp cloth.

Step 3 — Fold cycles (1h 30min total)


Warm-water bath — the accelerator: for the dough to ferment in ~2 hours it needs steady warmth (dough around 28°C / 82°F). Nest the dough bowl over a larger pot or bowl of warm water — warm to the touch (35–40°C / 95–104°F), never hot: hot water transfers its heat to the dough and kills the yeast. This bath creates a warm microclimate that holds the dough at its ideal temperature and speeds fermentation up. If the water cools between folds, swap it for warm water again. Keep the bowl covered with a damp cloth throughout.



What are folds: instead of kneading, you stretch the dough upward from the bottom and fold it over the center, rotating the bowl. This builds structure without developing excess heat.


  1. 1st rest: Let the dough rest for 30 minutes.
  2. 1st fold round: With wet hands, grab the edge of the dough, stretch it upward and fold it over the center. Rotate the bowl and repeat — 8 folds total. Cover and rest 20 minutes.
  3. 2nd fold round: Repeat the 8 folds. Cover and rest 20 minutes.
  4. 3rd fold round: Repeat the 8 folds. Cover and rest 20 minutes.


After 3 rounds, the dough should be noticeably smoother, elastic and show visible bubbles on the surface.

Step 4 — Oven and sauce (parallel, 30 min)

  1. Preheat the oven: Set to maximum temperature (250–280°C / 480–540°F) with your baking pan or pizza stone inside. Preheat for at least 30 minutes — this step runs in parallel with the fold cycles.
  2. Make the sauce: Crush the tomatoes with a fork, mix in the garlic, a drizzle of olive oil, salt and oregano. Set aside.
  3. Prepare the carne de sol: If not already ready, sear the beef pieces over high heat with a drizzle of olive oil until browned. Set aside.

Step 5 — Assembly and baking (15–20 min)

  1. Shape the dough: On a floured surface, stretch the dough by hand (avoid a rolling pin to preserve the gas bubbles) to your desired diameter. Transfer to the pan or pizza peel.
  2. Sauce: Spread the tomato sauce evenly, leaving the crust edge bare.
  3. Par-bake the base: Bake for 7–10 minutes with the sauce only, so the dough sets before adding the toppings.
  4. Add toppings: Remove from the oven and layer the mozzarella, prato cheese and carne de sol. Finish with the grated parmesan on top.
  5. Bake the toppings: Return to the oven for another 5–8 minutes until the cheese melts and the crust turns golden.
  6. Serve: Drizzle with olive oil and sprinkle oregano. Serve immediately.

Tips


The secret to a great texture is a properly hot oven from the start. A baking stone or cast iron pan makes a real difference — the base crisps up without drying out.


  • The bath water must be warm, never hot: if you can't hold your hand submerged comfortably, it's too hot and will kill the yeast (aim for ~35–40°C / 95–104°F). Refresh it whenever it cools so fermentation keeps its pace
  • Carne de sol must be desalted ahead of time: soak in water for at least 4 hours, changing the water twice
  • If the dough springs back while shaping, let it rest 5 minutes and try again — the gluten will relax
  • Parmesan goes on last specifically to prevent it from burning before the rest of the cheese melts
  • For taller, airier crusts, fold the edges slightly inward before baking
  • The same recipe can be adapted to make a rustic bread — just bake the entire dough without sauce or toppings, for about 30–35 minutes, until well browned
PizzaSlow FermentationArtisanCarne de Sol