Our 48 hour Pizza Dough recipe uses a slow, cold fermentation for flavoursome pizza dough with a chewy crust that’s tender and soft on the inside.
This flexible vegan pizza dough can be made up to 72 hours in advance and is suitable for freezing. We’re walking you through the process of making homemade pizza dough step-by-step.
This recipe takes 6 simple ingredients and transforms them into a beautifully squishy pizza dough base ready to be loaded up with all of your favourite toppings.
I grew up in an Italian restaurant (literally, we lived there too!) and everyone raves about my Ma’s homemade pizzas to this day. For many years I was scared to try making homemade pizzas as I had a lot to live up to, but I’m here to show you that making good pizza not as intimidating as you might think.
Making homemade pizza dough is a simple practice that is really rather therapeutic. This dough requires just 6 ingredients, 7 minutes of kneading and a little patience to let it rise. For optimal flavour and texture, let the dough rise for 48 hours in the fridge (but if you’re feeling impatient, we also show you how to make it for same-day use!).
Quick links:
- The written recipe
- The video recipe
- All you need to know about Cold Fermentation
- Why you’ll love this recipe
- Success tips
- Step-by-step: How to make 48-hour pizza dough
- Step-by-step: How to make quick pizza dough
- Other delicious dinner recipes like this one
Here’s what you need to know about cold fermented pizza dough
What is cold-fermented pizza dough?
The process of cold-fermenting pizza dough involves leaving the dough to rise slowly in the fridge.
Why should you cold-ferment pizza dough?
The slow rise of a cold-fermented pizza dough results in a more flavoursome dough and a chewier crust when the pizza is baked in a hot oven.
Cold fermenting pizza dough also enables you to make your dough in advance and in bulk, if you so wish, taking the pressure off of a busy dinner time. You can split the dough into individual portions, wrap and refrigerate them (or freeze them) ready to use over a few nights.
Do you have to cold-ferment this pizza dough? No, we show you how to make it for same-day baking, as well as how to cold-ferment from anywhere between 24-72 hours, depending on what suits your schedule.
How does cold-fermented pizza dough differ from quick-rise pizza dough?
These are the differences that you can typically expect between a dough that has been made, risen and cooked all on the same day vs a dough that has been cold fermented in the fridge for 24-72 hours:
| 48 Hour Pizza Dough | Same Day Pizza Dough | |
|---|---|---|
| Time needed | 24-72 hours | 2 hours 15 minutes |
| Difference in ingredients | None (*see note) | None (*see note) |
| Finished product | More flavour with a chewier crust | Softer, lighter finish |
| Flexibility | More flexibility – the dough can stay in the fridge anywhere from 24-72 hours | Less flexibility – the dough needs baking once it’s doubled in size |
* Typically more yeast is used in same-day pizza dough (one that is risen at room temperature) than in cold-fermented pizza dough (one that is fermented in the fridge). To keep things simple we use the same amount of yeast in both our same-day and 48-hour pizza dough, but have adjusted the recipe timings to allow for this.
Why you’ll love this 48 Hour Pizza Dough
Minimal ingredients. This homemade pizza dough recipe uses just 6 ingredients – bread flour, instant yeast, olive oil, sugar, salt and water.
Cold fermentation made simple. Recipes for cold fermented pizza dough can be complex and daunting. We’ve simplified the cold fermentation method so that it’s suitable for most home cooks. You get the flavour and texture of a cold-fermented pizza dough but without any complicated steps.
Beautiful texture. This pizza dough recipe creates pizza crusts with substance; a beautifully soft interior and a lightly crisp crust (a bit like a New York pizza). Personally, those wafer-thin and crispy pizza bases are not for me, so if that’s what you’re after, this isn’t the recipe for you!
Flexible and freezer-friendly. You can make this dough up to 72 hours in advance and store it in the fridge, or you can freeze it for up to 3 months – just defrost it in the fridge and bring it to room temperature before using.
Success Tips
- Use strong white bread flour. Bread flour has a higher protein content which creates more structure in the dough. This is particularly important when you are cold-fermenting a dough because a weaker dough is more prone to collapsing during the fermentation process when left to prove (rise/ferment) for too long. We don’t recommend using plain flour (all purpose flour) for this recipe for that reason; for great pizza dough, pick bread flour.
- Always proof the yeast. We always proof active dry yeast to make sure that it’s alive and working. To proof yeast add it to a jug with warm water and sugar; after 10 minutes it should have started to go really frothy which means it’s working. If it doesn’t go frothy your yeast should not be used as it won’t rise the dough.
- Don’t overload with toppings. If you put too many toppings on your pizza this can prevent the base from baking through properly, resulting in a soggy base.
- Use a metal tray to bake. Don’t use a pizza stone for this recipe, a metal tray works best in our experience and produces a better pizza. It doesn’t have to be a round pizza tray, any metal baking tray will work.
- Bake HOT until golden:
- Make sure your oven is fully pre-heated because pizzas need a high heat to cook properly and produce that crispy crust. Ideally let your oven pre-heat for at least 20 minutes.
- After 15 minutes in the oven check the underneath of the pizza base to see if it is cooked – it’ll be ready when the underneath is starting to go a light golden colour.
- Don’t check your pizza too soon – you need to keep as much heat in the oven as possible!
- Cover the top of the pizza with tin foil if it’s cooked on top but the underneath still needs a few more minutes.
How to make this 48 Hour Pizza Dough
Ingredients
Yeast. We use fast-action dried yeast in this recipe.
Sugar.
Warm water. The water should be slightly warm to the touch, not hot; around 40°C.
Strong white bread flour. Pick flour with a high protein percentage (around 13%) if there is one available in your local store. If you are in the UK, Allisons do a Very Strong White Bread Flour (available at Tesco) which is 13% protein. If you’re in the US, pick an unbleached bread flour. Bread flour is used for a chewier crust and the higher protein content makes it more suited to cold-fermentation.
Salt.
Olive Oil. For added flavour and to soften the dough slightly. Ideally use extra virgin olive oil.
Equipment
Use a metal pizza pan or baking tray for good results (don’t use a pizza stone). You’ll also need a kitchen scale to weigh the ingredients.
Overview: How to Make 48 Hour Pizza Dough
Here is a simple overview of how to make this 48 hour cold ferment pizza dough. Make sure to head to the recipe card below for the full recipe and instructions!
Proof the yeast. Add the yeast and sugar to a jug with 60ml warm water. Set it aside for 10 minutes to go frothy.
Mix. Stir together the flour, salt and olive oil with a wooden spoon.
Add the water. Stir in the frothy yeast mixture along with 300ml of room temperature water (and a little more if necessary). Bring the dough together into a shaggy, loose ball.
Knead. Knead the dough for 7 minutes on a lightly floured work surface until it is smooth and elastic.
First rise. Place the smooth ball of dough in a large bowl, cover it with a damp tea towel (or eco plastic wrap) and let it rise in a warm place until double in size (approx 45 minutes but if your kitchen is cool you may need to give it extra time).
Refrigerate. Split the dough into 4 balls, put each ball in its own tupperware container (with lid) or in a reusable bag. Allow enough space for the dough to continue to rise. Refrigerate for 24-72 hours depending on your schedule.
Bring to room temperature. Bring the dough out of the fridge and let the dough rest until it comes up to room temperature (approx 45 minutes).
Shape. Stretch and shape each dough ball into a 10” round shape (roughly) and place it on a metal baking tray.
Top and prove. Add your toppings and set the pizzas aside to prove again for 20 minutes whilst you preheat the oven to 220°C fan (240°C conventional / 475°F / gas mark 9).
Bake. Place the pizzas in the hot oven to bake for 15-18 minutes until the underneath is lightly golden. Place on a large cutting board, cut into slices and enjoy!
Overview: How to Make Quick Vegan Pizza Dough
Here is a simple overview of how to make this quick vegan pizza dough for same day use. Make sure to head to the recipe card below for the full recipe and instructions!
Proof the yeast. Add the yeast and sugar to a jug with 60ml warm water. Set it aside for 10 minutes to go frothy.
Mix. Stir together the flour, salt and olive oil.
Add the water. Stir in the frothy yeast mixture along with 300ml of room temperature water (and a little more if necessary). Bring the dough together into a rough, shaggy ball.
Knead. Knead the dough for 7 minutes on a lightly floured surface until it is smooth and elastic.
Let the dough rise. Place the dough in a large bowl, cover it with a damp tea towel and let it rise in a warm place until double in size (approx 45 minutes).
Shape. Split the dough into 4 balls. Stretch and shape each dough ball into a 10” circle (roughly) and place it on a metal baking tray.
Top and prove. Add your toppings and set the pizzas aside to prove again for 20 minutes whilst you preheat your home oven to 220°C fan (240°C conventional / 475°F / gas mark 9).
Bake. Place the pizzas in the hot oven to bake for 15-18 minutes until the underneath is lightly golden.
FAQs
Can I over-prove this pizza dough?
Yes. If you prove the dough for over 72 hours in the fridge it may start losing some of its structure. Aim for 24-72 hours in the fridge, with 48 hours usually giving the best results and a great flavor.
If you are proving this dough at room temperature rather than in the fridge, it’s ready when it has doubled in size. Don’t let it sit out for too much longer than this before baking.
Does this pizza dough need to be at room temperature before baking?
Yes. Once you’ve removed the pizza dough from the fridge, you’ll need to bring it to room temperature (approx 45 minutes) before you attempt to stretch it out into a pizza shape. If you try to stretch the dough whilst it’s still cold it’ll just bounce back.
Can I freeze this pizza dough?
Yes! Make the dough, let it rise in a warm place until it has doubled in size and then split it into four portions. At this point, you can place each portion in a reusable bag, seal it and place it in the freezer for up to 3 months. Defrost the dough balls in the fridge for 24 hours and then bring it to room temperature before attempting to stretch and shape it.
Loved this 48 Hour Pizza Dough? Here are some more delicious vegan dinners to try:
I hope you LOVE this recipe for 48 Hour Pizza Dough! Please share this recipe with some fellow pizza lovers because it’s our goal to encourage as many people as possible to try plant based eating.
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The Video Recipe:
The Written Recipe:
48 Hour Pizza Dough (Easy Cold Fermented Recipe)
Ingredients
- 60 ml warm water (approx 38-40°C (warm to the touch, not hot))
- 7 g yeast (fast action dried)
- 2 tsp sugar
- 750 g strong white bread flour (*see notes)
- 2 tsp salt
- 90 ml olive oil
- 300-400 ml room temperature water
- pizza toppings of your choice
Instructions
Prep the dough:
- PROOF THE YEAST. To a small jug or bowl, add 60ml warm water, dried yeast and sugar. Stir together and set aside for 10 minutes to go frothy. (**see notes)60 ml warm water, 7 g yeast, 2 tsp sugar
- MIX THE FLOUR. Add the flour and salt to a large mixing bowl and stir until combined.750 g strong white bread flour, 2 tsp salt
- STIR IN THE OIL. Add the olive oil to the flour and stir until roughly combined. You’ll see little globules of oil within the flour which is fine.90 ml olive oil
- ADD WATER. Once the yeast mix is frothy, add it to the flour mixture and stir it in. Add 300ml of the room temperature water (plus a little more if necessary) and bring the dough together into a rough, shaggy ball. Note: You want to have picked up most of the flour from the bowl but for the dough not to be too sticky to handle (you shouldn’t need to go above 400ml of water).300-400 ml room temperature water
- KNEAD. Lightly flour a surface and your hands and knead the dough for approximately 7 minutes until it is smooth and elastic, like the texture of bubblegum.
- 1ST RISE. Put the dough in a large bowl, cover it with a damp tea towel (or eco cling film) and set it aside in a warm place to rise (prove) for around 45 minutes, until it has doubled in size.Note: You may need to leave it slightly longer if you have a cooler room or it may be ready slightly sooner if your kitchen is particularly warm - aim for the dough to have doubled in size.
- DIVIDE THE DOUGH. Lightly flour a smooth surface and your hands. Turn the dough out onto the surface and divide it into four roughly equally sized balls.
- COLD FERMENT THE DOUGH. Put each ball in its own tupperware container (with lid) or in a reusable bag. Allow enough space for the dough to continue to rise. Refrigerate for 24-72 hours depending on your schedule.Note: If you want to skip the cold fermentation, you can head straight to shaping your pizzas instead. Cold fermentation adds flavour and improves texture but it is optional, you'll still get great pizzas without it!
Make the pizzas:
- BRING TO ROOM TEMP. Bring your cold fermented dough out of the fridge and set it aside to come to room temperature (approximately 45 minutes).
- STRETCH AND SHAPE. To stretch the dough into the desired shape, first form it roughly into a ball with your hands. Place it on a lightly floured work surface and press it gently with your finger tips, about 1cm in from the edge of the dough, and work your way around in a circle so that it flattens out.
- When it is the shape of a small pizza, pick it up and hold it by the edge with the rest of the dough hanging down towards the bench. Turn the dough a little at a time so that you go full circle, this allows gravity to do the work of stretching the dough for you.
- Place the dough on a lightly floured 10” pizza tray or a regular baking tray and do any final shaping on the tray. Try not to make your pizzas bigger than 10”, otherwise you’ll lose some of the beautiful soft squishyness!
- ADD TOPPINGS. Top the pizzas with your toppings of choice and then set the bases aside to prove again for 20 minutes. During this time, preheat the oven to 220°C fan (240°C conventional / 475°F / gas mark 9).pizza toppings of your choice
- BAKE. Place your pizzas in the preheated oven and cook for around 15-18 minutes. Note: Check the pizza by lifting the base carefully off of the tray; if the underneath is still very pale, put the pizzas back in the oven for another 2-3 minutes. They are ready when the underneath is just starting to colour.
Video
Notes
Nutrition
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
