Long-fermented dough

Homemade 48-Hour Pizza

Cooked, tested and written by Nikhil Ballal.

A blistered vegetarian pizza with an airy rim, clean tomato flavour and a patient two-day dough.

Ingredients

500 g pizza flour
325 g water
1 g instant yeast
12 g salt
Crushed tomato
Mozzarella, basil and mushrooms

Method

Mix flour, water, yeast and salt. Rest, fold twice, then refrigerate the dough for 36 to 44 hours.
Divide into three balls and bring to room temperature for three hours. Heat a steel or stone as hot as the oven allows.
Stretch gently, top sparingly and bake until the rim blisters and the base is crisp.

Cook's note: Use less topping than feels natural. A wet centre is usually an overloaded pizza, not an underpowered oven.

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