What Is 48-Hour Dough Fermentation – And Why It Matters
In today’s pizza scene, dough fermentation is no longer just for experts. More and more diners are asking how their crust was made — and how long it fermented. At Crust Belgrade, we use a 48-hour cold fermentation process to create a dough that’s light, flavorful, and easier to digest.
What Is Dough fermentation?
Fermentation is the process of letting yeast slowly develop within the dough. Over 48 hours, enzymes break down gluten and sugars, creating a more complex taste and a texture that’s crisp outside and soft inside.
Why Longer Is Better?
Digestibility – Enzymes pre-process the gluten for you
Flavor – Natural fermentation gives the dough subtle tang and depth
Texture – Balanced air pockets, more structure, no gumminess
Fermented Dough vs Fast Dough
Many pizzerias use fast-rise or commercial dough, fermented for just a few hours. These are often heavier and harder to digest. Slow dough takes more time, care, and fridge space — but it’s worth it.
Taste our 48-hour dough at Crust Belgrade →
How We Do It at Crust
Every batch is mixed, rested, cold-proofed, and portioned over two days. It’s a hands-on process that requires constant monitoring — but the results speak for themselves.
Want to taste the difference?
Visit Crust Belgrade and discover how time transforms pizza.
