Double Fermented Pizza Dough

This pizza recipe is all about simplicity and incredible flavour, featuring Carla Casadei’s perfected double-fermented dough—light, airy, and beautifully crisp. Developed over years at our pizzerias in East London (Netil Market & Bethnal Green), it’s a true labor of love inspired by Italy’s best traditions.

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Prep Time

48 hours

Cook Time

1 hour

Serves

6 pizzas

Ingredients

Starter:
300ml cold water
300g 00 flour
7g dry yeast
5g sugar

Pizza Dough:
All Starter
400ml water
700g 00 flour
30g salt
10g olive oil

Method

STEP 1

To make the starter, mix water, dry yeast and sugar until all dissolved. Add flour until it is well combined, it will look like cake batter. Cover, reserve and let it rest for 1 hour. Then put in the fridge for 16 to 24 hours.

STEP 2

BEFORE STARTING PIZZA DOUGH: leave the starter in room temperature for 30 minutes

In a bowl combine all the water and starter and mix well. Add salt and mix well. Add all the 00 flour and mix well until it is nice and smooth (around 10 minutes mixing by hand). Add olive oil and knead until it is well combined (around 10 minutes by hand) and make into a ball shape. Transfer the dough to a bowl or a container and seal. Let it rest for 15 minutes. Take the dough out of the container and fold the dough into a ball again, it should look smooth. Transfer the dough into an oiled air tight container and put in the fridge to do the second fermentation for 16 to 24 hours.

STEP 3

Now it is time to shape dough balls! Take the dough out of the fridge, let it sit room temp for 1-2 hours. Divide into 6 balls (250g each). Let it rest room temp for 2-4 hours (25c) or put in the fridge after an hour to use next day.

STEP 4

When balls grow double in size, turn the oven on at maximum temperature (250c). Roll each out on a lightly floured work surface until 20cm/8in in diameter. Spread passata over each pizza base and top with your favourite Casadei Foods toppings! Bake the pizzas in the oven for 10–12 minutes until the bases are crisp and golden brown around the edges and any cheese on top has melted.

Originally from Rio de Janeiro, Carla is the co-owner and executive chef of Casadei Foods, where her love for pizza and dough takes centre stage. Her journey began in 2016 at Young Vegas Pie Shop and deepened in Rimini, Italy, exploring Marco’s family traditions.  When not perfecting pizza, Carla is running. What started as a way to balance kitchen life is now central to her lifestyle. A proud slow runner with an ultramarathon planned for 2025, Carla hopes to inspire other Black women to embrace the joy and connection running brings.