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2 day pizza dough 48 hour dough
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2 Day Pizza Dough

This homemade pizza dough is cold proved over 2 days, for extra flavour. It makes crusts with light, airy crusts and crisp bases.
Prep Time20 minutes
Proving Time2 days
Total Time2 days 20 minutes
Course: Dinner, Main Course
Cuisine: Italian
Servings: 4 12" Crusts
Author: Ben Racey

Equipment

  • Stand Mixer
  • Digital Food Probe
  • Dough Scraper
  • 5 Round Storage Tubs With Lids
  • Pizza Oven

Ingredients

  • 675 g 00 Flour (See Notes)
  • 410 g Water (25°c/78°f)
  • 0.7 g Dried Active Yeast
  • 20 g Fine Sea Salt

Instructions

Pizza Dough

  • Add the flour & 380g of the water into the bowl of a stand mixer then mix (with the dough hook) on a low speed, until just combined. Leave to autolyse at room temperature for 1 hour.
  • Next, add the yeast & the remaining 30 grams of water into a bowl/jug, whisk to combine then add into the dough. Mix on a medium-low speed until incorporated then gradually add in the sea salt whilst still mixing.
    Dissolving the yeast in water helps it incorporate into the dough more evenly.
  • Continue mixing on a medium-low speed until the dough is smooth & is coming away from the sides of the bowl. This will take 5-10 minutes.
  • Transfer the dough to a lightly oiled, glass bowl then leave to prove at room temperature (ideally this will be around 25°c/78°f) for 2½-3 hours, until it has risen by roughly 50%. During the first hour, perform a set of coil folds every 30 minutes then leave to ferment untouched for the remaining 1½-2 hours.
    I like to place the dough into a glass bowl for its' bulk ferment. This way, you can see how the dough is fermenting. You'll be able to see lots of tiny bubbles in the side of the dough once it has fermented! There's a step by step guide to coil folding dough in the post above.
  • Once the dough has proved, transfer it to a clean work surface then use a bench scraper to divide into 4 equal pieces. Each piece should weigh around 275 grams.
  • Lightly oil 4 round storage containers then place a ball of dough into each. Then place the dough in the fridge & leave to ferment for 36-48 hours.
    You can leave the dough in the fridge for up to 72 hours but for the best flavour, I like to go as close to 48 hours as possible.

Making Pizza

  • Take the dough out of the fridge & leave to sit at room temperature for 2-3 hours before using. You'll know when the dough is ready to use because it will have risen in size slightly & will no longer feel cold.
  • Whilst your dough is coming up to temperature, preheat your pizza oven to 400°c – 450°c (750°f/840°f), allowing plenty of time for the stone to saturate with heat.
  • To make a pizza, first tip the dough out onto a semolina dusted work surface then flip over so that the dough is facing the same was as it was in the container.
    Fine semolina is best! I use Caputo Semola Rimacinata.
  • Using your fingertips, press the dough into a disc. Starting from the centre & working to the edge, making sure to leaving a 1-2 cm border (this will be the crust).
  • To open up the dough, I like to use a method know as "The Steering Wheel" stretch. Here's how…
    Using both hands, pick the dough up from one edge & hold it in front of you like a steering wheel. Now rotate the dough in your hands, pinching to form a crust as you do so. As the dough rotates, gravity will stretch it into a large circle.
    With this method you have full control on the thickness of the crust. If you'd prefer a thinner crust, pinch the dough nearer the edge. For a thicker crust, pinch more towards the centre.
  • Top the dough with a light layer of toppings then cook in your preheated pizza oven for 1-1½ minutes turning regularly with a peel to stop it burning.

Notes

1. Flour - Make sure to use a 00 flour with a protein content of at least 12.5% & a W rating between 260-300 (this is how the strong the flour is, a higher W rating means that the flour can withstand a longer fermentation). I use Caputo Nuvola 00 flour.
2. Yeast - This recipe has been developed using dried active yeast, so this is the type that I'd recommend using. This is available in most supermarkets. You could use instant yeast (quick action) but the bulk ferment won't take as long.
3. Fermenting Time - You'll know when the dough has finished its' bulk ferment when it has increased in volume by around 50% & there's lots of tiny bubbles on the sides. If your room temperature is lower than 25°c/78°f the bulk ferment will take longer whereas if its' warmer, it will take less time. I like to coil fold the dough during the first hour of the bulk ferment to help develop gluten but this is optional.
4. Pizza Oven - For the best results, use a pizza oven to cook your pizzas! I use a Gozney pizza oven & find that this dough cooks best at a temperature between 400°c – 450°c (750°f/840°f). Make sure to let the stone saturate with heat before cooking!