Neuchâtel-Style 48-Hour Fermented Artisan Pizza Dough

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light, airy pizza dough fermented for 48 hours using the biga method, perfect for a delicate and flavorful crust. This italian-inspired pizza ready in about 30 minutes pairs all-purpose flour, water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 2 Italian cuisine 700 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 100 g all-purpose flour, 100 ml water at 25°C, and 2 g active dry yeast. Mix until just combined, cover with plastic wrap, and let ferment at room temperature for 18 hours to create the biga starter.
  2. Step 2: In a large mixing bowl, combine the remaining 400 g all-purpose flour and 225 ml water at 20°C. Add the biga starter and mix with your hands or a dough hook until a shaggy dough forms.
  3. Step 3: Add 10 g fine sea salt and 15 ml extra virgin olive oil to the dough. Knead on a floured surface for 10 minutes until smooth and elastic, then place in a lightly oiled bowl and cover tightly.
  4. Step 4: Refrigerate the dough for 30 hours to ferment slowly, allowing the flavor to develop and texture to lighten.
  5. Step 5: Remove the dough from the refrigerator 2 hours before baking to reach room temperature. Divide into 2 equal portions, shape into balls, and rest under a damp cloth for 30 minutes before stretching into pizza bases.

Equipment for this recipe

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Frequently asked questions

How long does Neuchâtel-Style 48-Hour Fermented Artisan Pizza Dough take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Neuchâtel-Style 48-Hour Fermented Artisan Pizza Dough?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Neuchâtel-Style 48-Hour Fermented Artisan Pizza Dough?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Neuchâtel-Style 48-Hour Fermented Artisan Pizza Dough for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Neuchâtel-Style 48-Hour Fermented Artisan Pizza Dough?

Italian pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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