I've been trying to get this dough into your hands for years. Literally years.
It started with Jim Lahey's no-knead dough, that's the recipe I used to share when we first launched Baking Steel. Simple, 70% hydration, life-changing. But over time, we took it a few steps further and made it our own.
First, we discovered Central Milling flour. Organic, high-protein, milled in California. The difference was immediate, better structure, better flavor, better everything. Then we discovered that a longer ferment is where the real magic happens. And Central Milling's flour does an outstanding job with longer ferments. The 72-hour cold fermentation became our thing. It's been our most popular recipe for over a decade, and for good reason.
What Happens in 72 Hours
After two or three days in the fridge, something special happens. The dough becomes easier to digest. It tastes lighter. There's a deep, complex flavor that develops, slightly tangy, almost sweet that you just can't replicate with a same-day or even a 24-hour dough. The long ferment breaks down the gluten and complex sugars naturally, making it a much healthier version of pizza dough. You have to taste it to understand.
We've Done This Before
During Covid, we started making 125 dough balls a week for the community out of our kitchen. We'd announce Friday pickups, and every single week we sold out. Every week. That's when I knew this had to become a real product. People didn't just want the recipe they wanted the dough.
It took us a while to get here. We spent over a year finding the right co-packer, dialing in the recipe for a dry mix format, and making sure the result was identical to what I make at home. It had to be right.
Just Add Water
Here's the thing, I'm all for using a scale and measuring your ingredients to the gram. That's how I do it. But the reality is, a lot of home pizza makers don't have a scale. And you're not going to be able to nail this recipe without one. The ratios matter too much.
Our dough pack solves that. Every ingredient is pre-measured and pre-portioned. Central Milling organic flour, sea salt, instant yeast, all dialed in. You pour it in a bowl, add 1 3/4 cups of water, mix for a couple minutes, and you're done. That's it. No scale, no measuring cups for dry ingredients, no recipe to follow. The bag is the recipe.
And it's still an amazing activity to do with your family. Mixing dough, watching it rise over three days, stretching it out, building your own pizza all of that is still there. It's just a lot simpler to get started.
Why Organic Matters
I can't emphasize enough how important organic ingredients are to us. Central Milling's organic flour is unreal. The quality, the consistency, the way it performs in a long ferment everyone has to try it at least once. You are in for a treat.
When we decided to make this product, there was never a question about cutting corners on ingredients. This is the exact flour I use at home. The exact recipe. Now it's in a bag.
Get It Before It's Gone
Our first batch is limited. Available as a single pack, 2-pack, or 3-pack. They ship in early March.
I've been waiting years for this moment. I'm so excited to finally get this in your hands.
Order the 72 Hour Pizza Dough Mix →
One pack makes 4 pizzas. Just add water.
About the Author
Andris Lagsdin is the founder and inventor of Baking Steel and co-author of Baking with Steel with Jesse Olson Moore. He trained under renowned chef Todd English, then spent 15 years at his family's Stoughton Steel Company in Hanover, MA where he invented the original Baking Steel in 2012. What started as a Kickstarter project (backed after a shout-out from Kenji López-Alt on Serious Eats) has grown into the go-to tool for hundreds of thousands of home pizza makers. Every Baking Steel is still made at his family's shop. Andris has taught thousands of students how to make pizzeria-quality pizza at home through his free online classes and recipes.
More recipes from Andris:
– 72-Hour Pizza Dough Recipe
– Best Pizza Sauce Recipe
– Smash Burgers on the Baking Steel
– Homemade English Muffins
