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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.

Per serving · estimated

Meal nutrition

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All micronutrients

Calculated from the listed ingredient quantities. Brands, serving size and cooking losses change the result.

Ingredients

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

Method

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

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