Neuchâtel-Style 48-Hour Fermented Artisan Pizza Dough

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light, airy pizza dough fermented for 48 hours using the biga method, perfect for a delicate and flavorful crust. This Italian-inspired pizza recipe, 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

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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.

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