72-Hour Pizza Dough Recipe for Crispy, Fermented Perfection at Home

This dough became my go-to after launching Baking Steel. I had tested dozens of formulas, but this one just kept rising to the top. It started with inspiration from Jim Lahey’s no-knead dough, that method opened my eyes. The slow fermentation. The simplicity. From there, I kept tweaking until I landed here: 72 hours of cold fermentation, minimal handling, and maximum payoff. Four ingredients. Three days. One perfect pizza dough. Let’s make it For more recipes: https://shop.bakingsteel.com TimeStamp 0:00 0:25 The logic of a 3 day dough 0:44 Pizza dough ingredients, flour salt water and yeast. 1:16 whisk yeast and flour together 1:29 dissolve sea salt in water 1:43 Combine salted water into flour mixture 2:06 combine all ingredients and knead for 2-3 minutes 3:04 place dough mixture into covered bowl rest at room temp 8-10 hours 3:35 Place dough in fridge for 2 full days 4:03 Remove dough from fridge and divide into equal portions 240 grams each 4:25 How to make pizza dough balls 5:30 Allow dough balls rest for several hours before stretching 3 Day pizza dough Ingredients 500 grams organic bread flour 350 grams filtered water 16 grams sea salt 1 gram active dry yeast 1-3 days of fermentation