48 hour pizza dough

Are you ready for a gorgeous, fluffy pizza dough that develops proper flavour through a 48-hour proofing? This dough gives you a light, airy crust with great taste and texture.

Ingredients

48-hour pizza dough

1 kg wheat flour Type 00
670 g cold water
30 g salt
2.5 g fresh yeast

Makes

6 pizzas, 30–33 cm

How to make 48-hour pizza dough

Start the dough
Add the flour and yeast to your Probaker stand mixer. Pour in roughly 50% of the water and start kneading.
Knead
Gradually add the rest of the water. Knead for about 12–14 minutes, until you get a smooth and elastic dough that pulls away completely from the bottom of the bowl and passes the windowpane test.
Cold proof
Shape the dough into a ball, place it in a bowl and pop it in the fridge for 48 hours.
Temper the dough
4–5 hours before baking, take the dough out of the fridge to acclimatise at room temperature.
Divide
Divide the dough into pieces of roughly 280 g each. Shape into rounds and place them in a tray. Leave to prove at room temperature for the remaining time.
Shape the pizza
Place the dough ball on a bed of semola and gently press it out. Don’t press the edge if you want maximum fluffiness.
Preheat the pizza oven
Preheat the Crust pizza oven to 360°C from below and 310°C from above.
Bake
Top your pizza however you like and bake for around 4:40 minutes.
Serve
Take the pizza out, slice it and enjoy.

Tips:

Use Type 00 flour for the best texture and elasticity.
Let the dough come to room temperature before shaping for easier handling.
Avoid pressing the edge when shaping if you want a fluffy crust.

Product used in this recipe:

Wilfa Probaker kjøkkenmaskin

The Wilfa Probaker is built for precision and power, making it easy to knead smooth and elastic pizza dough with the right texture. → Read more

Wilfa Crust pizza oven

The Wilfa Crust pizza oven gives you high heat from above and below, making it easy to bake fluffy, crisp and flavourful pizza at home. → Read more

Ingredients