48 Hour Pizza Dough Recipe

Rena    April 25, 2023    Recipe Pin    Comment   

Looking to make the perfect pizza dough? Look no further than these delicious 48-hour pizza dough recipes. With a little time and patience, you can create mouth-watering pizza with the perfect crust every time. Check out these delicious recipes and get started today!

48h Pizza Dough Recipe

If you're looking for a classic 48-hour pizza dough recipe, look no further than this one from Lewis Braid. This recipe yields a crispy, chewy crust that's perfect for any toppings you choose. Here's what you'll need:

Ingredients:

• 500g of strong white flour
• 7g of salt
• 2g of dried yeast
• 350ml of cold water

Instructions:

1. Mix together the flour, salt, and yeast in a large bowl.
2. Add the cold water and mix until everything is combined.
3. Cover the bowl and leave it in the fridge for 48 hours.
4. After 48 hours, remove the dough from the fridge and let it sit at room temperature for 2 hours.
5. Divide the dough into four equal portions and shape them into balls.
6. Use the dough to make your favorite pizza!

Nutrition:

Serving size: 1/4 recipe
Calories: 276
Fat: 1g
Saturated fat: 0g
Carbohydrates: 57g
Protein: 9g
Cholesterol: 0mg
Sodium: 1750mg

Tips:

- For best results, use a digital scale to measure your ingredients.
- Make sure your water is cold - this will help slow the fermentation process and create a better crust.
- If you don't have time for a 48-hour dough, you can also try a 24-hour version.

Figglee Pizza

Looking for something a little different? Try this recipe for Figglee Pizza, which uses a 24-48 hour dough recipe for the perfect crust. Here's what you'll need:

Ingredients:

• 500g of strong white flour
• 7g of salt
• 2g of dried yeast
• 350ml of cold water
• 2-3 cups of your favorite pizza toppings (we recommend figs, prosciutto, and goat cheese)

Instructions:

1. Combine the flour, salt, and yeast in a large mixing bowl.
2. Add the cold water and mix until everything is combined.
3. Cover the bowl with plastic wrap and place it in the fridge for 24-48 hours until the dough has doubled in size.
4. Preheat your oven to 500F (260C).
5. Divide the dough into four equal portions and shape them into balls.
6. Roll each ball out into a 10-12 inch pizza crust and place it on a baking sheet.
7. Add your favorite pizza toppings and bake for 10-12 minutes or until the crust is golden brown.

Nutrition:

Serving size: 1/4 recipe
Calories: 342
Fat: 11.6g
Saturated fat: 3.9g
Carbohydrates: 46.2g
Protein: 13.9g
Cholesterol: 23mg
Sodium: 1126mg

Tips:

- Don't be afraid to get creative with your toppings - this dough can handle anything you throw at it!
- Make sure to let the dough come to room temperature before rolling it out for best results.
- If you don't have a pizza stone, you can use a baking sheet instead. Just make sure to preheat it in the oven before adding your pizza.

24 to 48 hour Pizza Dough

This 24 to 48 hour pizza dough recipe is perfect for those who want to get the most flavor out of their crust. Here's what you'll need:

Ingredients:

• 500g of strong white flour
• 7g of salt
• 2g of dried yeast
• 350ml of cold water

Instructions:

1. In a large mixing bowl, combine the flour, salt, and yeast.
2. Add the cold water and mix until everything is combined.
3. Cover the bowl with plastic wrap and place it in the fridge for 24-48 hours until the dough has doubled in size.
4. Preheat your oven to 500F (260C).
5. Divide the dough into four equal portions and shape them into balls.
6. Let the dough come to room temperature before rolling it out into a pizza crust.
7. Add your favorite pizza toppings and bake for 10-12 minutes or until the crust is golden brown.

Nutrition:

Serving size: 1/4 recipe
Calories: 276
Fat: 1g
Saturated fat: 0g
Carbohydrates: 57g
Protein: 9g
Cholesterol: 0mg
Sodium: 1750mg

Tips:

- Letting the dough rise for 48 hours will give it a deeper flavor, but if you're in a hurry, you can still achieve great results with just 24 hours of rising time.
- For a less chewy crust, roll the dough out thinly.
- Save any leftover dough in the fridge or freezer for later use.

48 Hour Cold Rise Dough, Sausage, Garlic, and Pepperoni

If you love meaty pizzas, try this recipe for 48 Hour Cold Rise Dough with Sausage, Garlic, and Pepperoni. Here's what you'll need:

Ingredients:

• 500g of strong white flour
• 7g of salt
• 2g of dried yeast
• 350ml of cold water
• 1/2 cup of tomato sauce
• 1/4 cup of sliced garlic
• 1/2 cup of sliced pepperoni
• 1/2 cup of sliced sausage

Instructions:

1. In a large mixing bowl, combine the flour, salt, and yeast.
2. Add the cold water and mix until everything is combined.
3. Cover the bowl with plastic wrap and place it in the fridge for 48 hours until the dough has doubled in size.
4. Preheat your oven to 500F (260C).
5. Divide the dough into two equal portions and shape them into balls.
6. Roll each ball out into a 12 inch pizza crust and place them on baking sheets.
7. Spread the tomato sauce over each crust and top with garlic, pepperoni, and sausage.
8. Bake for 10-12 minutes or until the crust is golden brown.

Nutrition:

Serving size: 1/2 recipe
Calories: 730
Fat: 26g
Saturated fat: 9g
Carbohydrates: 83g
Protein: 36g
Cholesterol: 73mg
Sodium: 2461mg

Tips:

- Make sure your toppings are thinly sliced so that they cook through evenly.
- You can use any combination of meats and veggies you like on your pizza.
- For added flavor, try brushing the crust with garlic butter before baking.

Margherita 48 hours dough

For a classic Margherita pizza, try this recipe that also uses a 48-hour dough. Here's what you'll need:

Ingredients:

• 500g of strong white flour
• 7g of salt
• 2g of dried yeast
• 350ml of cold water
• 5-6 plum tomatoes, sliced thinly
• 1/2 cup of fresh basil leaves
• 8 oz of fresh mozzarella, sliced thinly

Instructions:

1. In a large mixing bowl, combine the flour, salt, and yeast.
2. Add the cold water and mix until everything is combined.
3. Cover the bowl with plastic wrap and place it in the fridge for 48 hours until the dough has doubled in size.
4. Preheat your oven to 500F (260C).
5. Divide the dough into four equal portions and shape them into balls.
6. Roll each ball out into a 10-12 inch pizza crust and place them on baking sheets.
7. Top each crust with tomato slices, basil leaves, and mozzarella.
8. Bake for 10-12 minutes or until the crust is golden brown and the cheese is melted and bubbly.

Nutrition:

Serving size: 1/4 recipe
Calories: 321
Fat: 10g
Saturated fat: 6g
Carbohydrates: 43g
Protein: 15g
Cholesterol: 35mg
Sodium: 922mg

Tips:

- Use ripe, juicy plum tomatoes for the best flavor.
- Be sure to use fresh basil leaves - dried basil just isn't the same!
- The fresher your mozzarella, the better your pizza will be.

48 hour proofed dough pizza

This recipe for 48 hour proofed dough pizza is a must-try for anyone who loves pizza with a crispy, chewy crust. Here's what you'll need:

Ingredients:

• 500g of strong white flour
• 7g of salt
• 2g of dried yeast
• 350ml of cold water
• 1/2 cup of your favorite pizza sauce
• 2 cups of shredded mozzarella cheese

Instructions:

1. In a large mixing bowl, combine the flour, salt, and yeast.
2. Add the cold water and mix until everything is combined.
3. Cover the bowl with plastic wrap and place it in the fridge for 48 hours until the dough has doubled in size.
4. Preheat your oven to 500F (260C).
5. Divide the dough into four equal portions and shape them into balls.
6. Roll each ball out into a 10-12 inch pizza crust and place them on baking sheets.
7. Spread the pizza sauce over each crust and top with shredded mozzarella cheese.
8. Bake for 10-12 minutes or until the crust is golden brown and the cheese is melted and bubbly.

Nutrition:

Serving size: 1/4 recipe
Calories: 605
Fat: 19g
Saturated fat: 9g
Carbohydrates: 80g
Protein: 29g
Cholesterol: 52mg
Sodium: 1521mg

Tips:

- Experiment with different pizza sauces to find your favorite.
- You can add any toppings you like to this pizza - just be sure not to overload it!
- For best results, use a pizza stone to get that crispy crust.

Easy 48-hour pizza dough

Looking for an easy pizza dough recipe? This 48-hour pizza dough couldn't be simpler. Here's what you'll need:

Ingredients:

• 500g of strong white flour
• 7g of salt
• 2g of dried yeast
• 350ml of cold water

Instructions:

1. In a large mixing bowl, combine the flour, salt, and yeast.
2. Add the cold water and mix until everything is combined.
3. Cover the bowl with plastic wrap and place it in the fridge for 48 hours until the dough has doubled in size.
4. Preheat your oven to 500F (260C).
5. Divide the dough into four equal portions and shape them into balls.
6. Roll each ball out into a 10-12 inch pizza crust and place them on baking sheets.
7. Add your favorite pizza toppings and bake for 10-12 minutes or until the crust is golden brown.

Nutrition:

Serving size: 1/4 recipe
Calories: 276
Fat: 1g
Saturated fat: 0g
Carbohydrates: 57g
Protein: 9g
Cholesterol: 0mg
Sodium: 1750mg

Tips:

- This recipe can easily be doubled if you're feeding a crowd.
- Be sure to let the dough come to room temperature before working with it for best results.
- This dough freezes well, so you can make a big batch and save it for later use.

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