If you follow our blog, you know we are constantly on the quest for the “perfect” pizza dough. 48 hour pizza dough is an important stop on this journey, as it explores the world of slow ferment pizza dough. Long, cold, slow fermentation is revered by many revered pizzaiolos like Tony Gemignani (13-time World Pizza Cup Champion). So let’s find out why patience is a virtue of pizza making!
Why 48 Hours?
You might wonder, “Why wait 48 hours for pizza dough when I’m craving pizza now?” Patience, pizza Padawan! Slow fermentation is the secret sauce (or should I say, dough?) that gives your pizza crust an extra dimension of tantalizing flavor and texture you find in the best pizzerias.
Slow Ferment Pizza Dough
As I mentioned, this process is all about patience (and planning). Time is the essential ingredient here.
Over 48 hours of fermentation, the dough undergoes a special transformation. What makes it special is the result of time – the yeast slowly feasts on the sugars in the flour, producing carbon dioxide, which gives our dough that beautiful rise, and alcohol, which adds complex flavors. Meanwhile, enzymes break down the proteins in the flour, making the dough more extensible and easier to shape. The result? A crust that’s airy, light, and full of character, with a subtle tang.
Texture Enhancement
The slow fermentation doesn’t just improve flavor; it also works wonders on the dough’s texture. The gradual process allows the gluten in the flour to develop fully, creating a dough that’s both strong and stretchy. This means your pizza crust will be airy and light, with the perfect amount of chew. Additionally, the extended rise makes the dough easier to shape and handle, reducing the likelihood of tearing.
Digestibility
Another often-overlooked benefit of slow fermentation is improved digestibility. The lengthy fermentation process helps break down the complex carbohydrates and gluten in the flour, making the final pizza easier on the stomach. This can be a huge boon for those with mild gluten sensitivities or anyone looking to enjoy their pizza without the heaviness that can sometimes follow a meal.
The Science of Cold Fermentation Pizza Dough
Cold fermentation of pizza dough refers to the slow, controlled rise of the dough in a cold environment, typically in a refrigerator, over an extended period. This slow fermentation process drastically differs from the quicker, room-temperature rises used in recipes like the AVPN Neapolitan recipe.
Here’s what happens during those crucial 48 hours in the cold:
1. Adding Complexity to the Dough’s Flavor
In the chilly confines of the fridge, yeast operates much more slowly. By slowing down the fermentation process, the yeast gradually consume the sugars in the flour, producing not just carbon dioxide (which gives the dough its rise) and alcohol (which evaporates in baking), but also various other compounds that contribute to the dough’s flavor. Organic acids like acetic and lactic acid are formed, giving the dough a subtle tang and depth of flavor that can’t be achieved in faster fermentation processes. These acids also act on the dough in other beneficial ways, affecting (and improving) the gluten structure and dough consistency.
2. Improving the Texture
The cold environment affects gluten, the protein matrix in dough that gives it structure and elasticity. Over the extended cold fermentation period, gluten strands have time to align and strengthen without the addition of extra kneading. This results in a dough that’s not only easier to shape and handle but also bakes into a crust with an ideal balance of crunch and chew. The slow fermentation also allows the dough to hydrate more evenly, ensuring that the final crust is not too dense or too dry.
3. Making it More Easily Digestible (even for people who are sensitive to gluten)
As the dough slowly ferments, enzymes present in the flour break down the complex carbohydrates into simpler sugars, which the yeast then consumes. This breakdown process, called autolysis, also helps to degrade gluten to some extent, making the dough more digestible. For individuals sensitive to gluten, this can make a noticeable difference in how they feel after indulging in a slice of pizza.
4. Convenience, Planning Ahead, and Buffering for “Whoops!”
An often overlooked advantage of cold fermentation is the control it offers over the baking schedule. By slowing down the dough’s rising process, you can start your dough days in advance of when you actually plan to bake. This not only spreads out the workload but also means you can have fresh, homemade pizza with a dough that’s been allowed to develop its full flavor potential, any day of the week. Meaning you can make the dough after work one evening and have it ready to go when you get home from work a couple of days later! Trust me it’s nice to have a little extra time and not have the family or guests waiting for you to finish making pizza!
Tips for Getting the Best Cold Fermentation Pizza Dough
While cold fermentation pizza dough is going to automatically be better than rushing a recipe, there are a few things you can do to get the best out of the process:
- Temperature Matters: The ideal fridge temperature for cold fermentation is around 38-40°F (3-4°C). If your refrigerator is set colder, the fermentation process will slow down further, which can be used to extend the fermentation period beyond 48 hours if desired.
- Size and Shape: Before refrigerating, consider dividing the dough into individual portions. Smaller dough balls will cool more uniformly and ferment more consistently.
- Storage: Seal the dough in an airtight container or a plastic bag with some room for the dough to expand. This helps prevent the surface from drying out and keeps the dough from absorbing unwanted flavors from the fridge.
- Final Rise: Allow the dough to warm up slightly before shaping and baking. Removing it from the refrigerator 1-2 hours before use gives the gluten a chance to relax, making the dough easier to shape and contributing to a better oven spring.
How About 72 Hour Pizza Dough?
What’s so magical about 48 hours? Why not make 72 hour pizza dough?
What a great question!
A 72-hour fermentation period pushes the flavor development even further. The additional 24 hours allow for more acids and alcohols to form, contributing to an even more complex and nuanced flavor profile. Some might find the flavor of a 72-hour ferment to have a slight tanginess or richness that the 48-hour dough lacks. The dough can become even more tender and airy, thanks to the continued activity of enzymes breaking down proteins and starches.
Overfermentation: Dangerous Territory!
On the other hand, some will find that the 72 hour pizza dough has become more difficult to work with.
Since the yeast multiplies with time, eventually, the yeast will run out of food and the dough will be overfermented.
A longer fermentation should generally be done with less yeast, even when the dough is cold fermenting in the fridge.
Even then, high-protein flours (like Tony Gemignani’s) can generally handle the extended fermentation better, but lower-protein flours might lead to over-fermentation, where the dough begins to degrade and lose its structure. This can be especially problematic for launching a pizza from a peel. Some may also find that longer fermentation will change the flavor profile too much from what they were expecting.
These changes only continue as you go even longer. But that’s not a reason not to experiment to find your perfect fermentation time! My best friend likes to cold ferment his pizza dough for FIVE DAYS!
However, just be aware that not all flours will work well with really long fermentations – and if it’s a dough you have to move around (like launching from a peel), it can get very tricky!
How to Make 48 Hour Pizza Dough
You know the best part of this dough recipe? The only thing you need to add to your favorite pizza dough recipe is time! From our Easy Peasy recipe to more complex recipes like Tony Gemignani’s Master Dough recipe, this technique can really elevate your pizza crust.
In particular, puffy and airy crusts like the Detroit or Pizza al Taglio really need this process to develop properly, which is why this step is already included in those types of pizza recipes.
That being said, if you are just taking a regular “fast-rise” pizza recipe (like our Easy Peasy), the longer you ferment your dough, the more you’ll need to reduce the amount of yeast used. A decent rule of thumb is to use 1% of the total flour weight in yeast (so 1 gram for every 100 grams of flour).
Steps for Making 48 Hour Pizza Dough Recipe
- Select your favorite pizza dough recipe
- Once the dough ball has been formed, let it rest for 20 minutes under a damp towel on the countertop or in a proofing basket.
- If the dough ball will make multiple pizzas, separate it into the portions you will need later.
- Place the dough ball into an air-tight container (or cover in cellophane wrap) and place in the fridge for 48 hours.
- Remove the dough and leave covered on the countertop until it warms up to about 65 degrees before reverting back to your pizza recipe.
Below, we’ll include our 48-hour pizza dough recipe for Sicilian style pizzas (the American “Grandma” version, but if you prefer the true Sfincione, we have that too!).
It also makes a wonderful Olive Oil Pizza Bianca!
Conclusion: Experiment and Enjoy
The 48-hour pizza dough is a canvas, waiting for your creative toppings and combinations. Don’t be afraid to experiment with different flours, hydration levels, or fermentation times to find your perfect dough. Remember, making pizza is as much about the journey as it is about the delicious destination.
We’d love to hear about your 48-hour pizza dough adventures! Share your experiences, successes, and even the flops (they’re all part of the learning process) on social media. We always appreciate a tag!
Happy baking, and may your pizzas be ever flavorful and your crusts perfectly chewy!
48-hour Sicilian Grandma Pizza Recipe
Equipment
- 2 Baking Sheets/Pans The second one needs to be a 15"x10" baking sheet. The other doesn't matter.
- 1 Pizza Scissors (Optional)
Ingredients
- 1 teaspoon dry active yeast
- 2.5 cups bread flour high protein, if available.
- ¼ cups water warm – no higher than 110°F (filtered/bottled preferred)
- ¾ cup water ice water (filtered/bottled preferred)
- 2 teaspoons salt fine (10 grams)
- 1 ½ tablespoons extra virgin olive oil divided into 3x 1/2 tablespoons
Grandma Pizza Toppings
- 1 cup tomato sauce crushed or pureed. Savory cherry tomatoes preferred.
- 2 cups provolone cheese grated (caciocavallo or toma is more traditional)
- 1 teaspoon oregano dried
- ¼ cup basil leaves fresh, chopped (or 2 teaspoons of dried)
Instructions
Day 1: Starting the Dough
- Put a small dish of water near your work area to wet your hands as needed.
- In a stand mixer bowl, put in the warm water and add the yeast and whisk. Allow to mix for 5 minutes so that foam appears.
- Add 1/2 cup of flour and mix in the stand mixer at its slowest setting for 30 seconds.
- Add the cold water and continue to mix.
- Slowly add the rest of the flour. The dough will still be very sticky and will not look very smooth yet.
- Wet your hands and pull the dough off of the hook
- Add the salt and continue to mix for another 1 minute
- Add 1 teaspoons of olive oil and continue to mix. You may need to stop the mixer and pull the dough from the hook occasionally to ensure the dough is mixing well.
- Use a brush to coat a baking pan with 1 teaspoon of oil.
- Wet your hands and transfer the dough to the baking pan.
- Re-wet your hands.
- Stretch the dough by pulling it left and right, then fold the stretched parts on top.
- Turn the pan a quarter turn and repeat. It will look like an envelope.
- Fold the corners into the center and pinch together.
- Turn over the dough using your wet hands and smooth the edges.
- Cover the pan in plastic wrap and let the dough rest for 20 minutes.
- Place the covered pan in the refrigerator for 48 hours.
Day 2: Finishing the Dough and Making the Pizza
- Remove the dough from the refrigerator and allow it to warm up for 1 to 2 hours on the countertop.
- Use a brush to oil a second baking sheet with another 1/2 tablespoon of olive oil.
- Invert the first pan and allow the dough to fall from the first pan onto the second. The dough will still be very sticky, so use a wetted spatula or dough scraper if it does not completely come away by itself.
- Flip the dough over so both sides are oiled.
First Stretch
- Gently using the fingers of both hands, press the dough outward (not pulling) to stretch the dough towards the edges of the baking sheet. The dough won’t likely get all the way to the edges this first time. Don’t tear the dough trying to get to the edges, but try to get it about the right shape of the pan.
- Let the dough rest uncovered in a warm space away from any draft for 30 minutes. The dough will contract but it will also start expanding.
Second Stretch
- Oil your fingers and gently “pillow” (press like you’re playing the piano) the dough to cover the entire pan. Try to preserve the airy texture but also trying to get the dough evenly distributed across the pan. It will still likely not reach the corners completely.
- Let the dough rest uncovered again in a warm space, away from any draft for 90 minutes. The dough should rise to the edge of the pan and fill it entirely now. Even if it doesn’t, do not stretch or press the dough again.
Cooking the Pizza
- Preheat your oven to 450°F. If you have a pizza stone big enough, you can cook the pizza in the pan on top of the pizza stone.
- Add your sauce, toppings (except the basil), then cheese.
- Bake in the oven for 7 minutes, then rotate the pan.
- Bake for another 7 minutes until the top of the crust is golden and the cheese is browning.
- Remove the pan and let stand for 5 minutes.
- Use a spatula to transfer the pizza to a cutting board.
- Add the basil.
- Sicilian pizza is generally cut “tavern style”, meaning into squares or rectangles.
Notes
Nutrition
Todd’s cooking skills have revolved around the grill since about age 12, when he developed a love for grilling and took over for Mom at the BBQ. He worked at Wendy’s and at Earl’s Tin Palace (a restaurant chain in Canada) but never really did any sort of baking…until he and Heather started making pizza together! Now he’s often making dough in the mornings and pizza in the evenings.