48 Hour Pizza Dough (Easy Cold Fermented Recipe)
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.
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Serves: 4
Calories: 872kcal
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
Recipe inspired by: Italy
* Pick a strong white bread flour with a high protein percentage if there is one available in your local store, ideally 13-14% protein.
** By letting the yeast go frothy you are testing that it is active and going to work in your recipe. If it doesn’t go frothy then don’t use it, you’ll need to try another yeast.
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 872kcal | Carbohydrates: 139g | Protein: 23g | Fat: 24g | Saturated Fat: 3g | Sodium: 1189mg | Fiber: 5g | Sugar: 3g | Net Carbohydrates: 134g
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