A fluffy 48-hour pizza dough with great flavor, elastic texture, and a light, airy crust, made with the Probaker stand mixer and baked in a pizza oven. The long cold fermentation does most of the work for you.

Yield: 6 pizzas, 12–13 inches each.

Time: about 15 minutes of active kneading, 48 hours cold fermentation, plus 4–5 hours at room temperature before baking.

Instructions

1. Start the dough. Add the flour and yeast to the Probaker bowl fitted with the dough hook. Pour in roughly half of the water and start kneading.
2. Knead. Gradually add the rest of the water. Knead for about 12–14 minutes, until you have a smooth, elastic dough that pulls away completely from the bottom of the bowl and passes the windowpane test.
3. Cold proof. Shape the dough into a ball, place it in a bowl, cover, and refrigerate for 48 hours.
4. Temper. 4–5 hours before baking, take the dough out of the refrigerator and let it come to room temperature.
5. Divide. Divide the dough into pieces of roughly 10 oz each. Shape into rounds and place them on a tray. Let proof at room temperature for the remaining time.
6. Shape. Place a dough ball on a bed of semolina and gently press it out. Don't press the edge if you want maximum fluffiness.
7. Preheat. Preheat your pizza oven to 680 °F from below and 590 °F from above.
8. Bake. Top your pizza however you like and bake for around 4 minutes and 40 seconds.
9. Serve. Take the pizza out, slice it, and enjoy.

Tips

• Use tipo 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.