72 hour dough cooked on a Baking Steel, topped with crushed tomatoes and cheese

72 Hour Pizza Dough Recipe

Jun 04, 2025

This dough wouldn’t exist without two breakthroughs: Jim Lahey’s no-knead method and the invention of the Baking Steel. Lahey’s simple, 70% hydration formula changed everything. But once I created the Baking Steel, I saw its full potential.

I didn’t tweak the hydration, I leveled up the flour. I used higher-protein flour and extended the fermentation to 72 hours. That gave the dough more strength, better structure, and a deeper flavor—designed to thrive on the intense heat of the Baking Steel Original. This isn’t just a great dough. It’s a dough built to shine on steel.

Why 72-Hour Pizza Dough?

The short answer? Time builds flavor. And structure. And confidence. When you slow things down, wild things happen. The dough develops a deeper, more complex flavor. Gluten strengthens naturally without aggressive kneading. The crust bakes up with that perfect chew and blistered bottom.

Most people try to rush dough. 72-hour pizza dough forces patience—and rewards you every single time. Don’t have 3 days? Try our 24-hour dough recipe.

Pizza Dough Timeline Comparison

Method	Total Time	Flavor	Texture	Best For
Same-Day Dough	2-4 hours	Mild, yeasty	Dense, chewy	Quick weeknight pizza
24-Hour Dough	24 hours	Good, slightly tangy	Chewy with some air	Weekend pizza night
72-Hour Dough ⭐	72 hours	Deep, complex, tangy	Open crumb, crispy & airy	Special occasions, meal prep
5-7 Day Dough	5-7 days	Very tangy, sourdough-like	Can be over-fermented	Advanced bakers only

Our recommendation: 72-hour dough hits the sweet spot. It's long enough to develop incredible flavor and structure, but not so long that you risk over-fermentation. Plus, the timeline fits perfectly into a weekly routine—mix on Monday, bake on Thursday.

Watch: The 72-Hour Dough Process

72-Hour Pizza Dough

Prep Time: 15 minutes | Fermentation: 72 hours | Yield: 3 dough balls (12–14″ pizzas)

Want more or fewer pies? Keep your hydration perfect and scale this recipe up or down with our Dough Calculator .

Ingredients

500 g bread flour (we recommend Central Milling Organic)
16 g sea salt
1 g instant yeast (about ¼ tsp)
350 g water (room temp)

Instructions

In a large bowl, add the flour. Sprinkle the yeast over the top and whisk to distribute evenly. Add the salt and whisk again—this keeps yeast and salt from direct contact too soon.
Pour in the water and mix with hands or a dough whisk until fully hydrated and no dry spots remain.
With damp hands, knead in the bowl for 2–3 minutes until a slightly sticky mass forms.
Cover and rise at room temperature for 24 hours; it should roughly double and show small bubbles.
Refrigerate for 48 hours to slow-ferment and build flavor/strength.
Remove from fridge, divide and ball. Proof covered 3–4 hours at room temp.
Stretch, top, and bake on a thoroughly preheated steel (see tips). It’s a game changer.

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Pro Tips

💪 Don’t skip the rest after balling—this is when the dough relaxes and becomes a dream to stretch.
📏 Use a digital scale. Precision = consistency.
🧊 Sweet spot is 72–96 hours; beyond that structure can fade.
📦 Store dough airtight in a dough container to keep the fridge clean and the dough protected.
🔥 Preheat your Baking Steel Original for at least 45 minutes at 500–550°F for that blistered, crisp bottom.

Frequently Asked Questions

How long does 72-hour pizza dough need to rise?

The total rise time is 72 hours, broken down as follows:

24 hours at room temperature (first rise)
48 hours in the refrigerator (cold fermentation)
3-4 hours at room temperature after balling (final proof)

This extended fermentation develops deep flavor and strengthens the gluten structure naturally, without kneading.

How long to let pizza dough rise at room temperature?

For this 72-hour recipe, the dough rises at room temperature for 24 hours initially, then again for 3-4 hours after you divide and ball it (following the 48-hour cold fermentation). The final room-temp proof is crucial—it relaxes the gluten and makes the dough easy to stretch.

What's the difference between 72-hour and 24-hour pizza dough?

72-hour dough has a deeper, more complex flavor due to extended fermentation. The longer timeline allows for better gluten development and creates a more open, airy crumb structure. 24-hour dough is faster but won't have the same depth of flavor or structural strength. For a quicker option, try our 24-hour dough recipe.

Can I use this dough recipe for same-day pizza?

This recipe is specifically designed for 72-hour cold fermentation. For same-day pizza, you'll need a different formula with more yeast and less fermentation time. The extended timeline is what creates this dough's signature flavor and texture.

How long does it take to make pizza dough from start to finish?

Using this 72-hour method, the total timeline is:

15 minutes active prep time
72 hours fermentation (mostly hands-off)
3-4 hours final proof
Total: About 76 hours from mixing to baking, with only 15-20 minutes of actual work

The long timeline is mostly passive—the dough does the work while you wait.

What temperature should I bake pizza dough?

Preheat your oven to 500-550°F with the Baking Steel inside for at least 45 minutes. The steel stores intense heat that creates a blistered, crispy bottom crust. Bake for 5-8 minutes until the crust is golden and the cheese is bubbling.

Is 72-hour pizza dough the same as cold ferment pizza dough?

Yes. This 72-hour recipe uses cold fermentation—48 hours of the total 72 hours are spent in the refrigerator. Cold fermentation slows yeast activity, which allows for deeper flavor development and better texture. It's the same technique used in professional pizzerias.

How many pizzas does this recipe make?

This recipe yields 3 dough balls, each making one 12-14" pizza. You can easily scale the recipe up or down using our dough calculator to make more or fewer pizzas while maintaining the perfect 70% hydration ratio.

Can I use all-purpose flour instead of bread flour?

You can, but bread flour’s higher protein gives better structure and chew. If using all-purpose, reduce water slightly (5–10 g) to avoid over-hydration.

Do I need to use a Baking Steel?

No, but it’s a major upgrade. A preheated Baking Steel delivers the intense bottom heat that makes this dough shine. No Baking Steel, a pizza stone will work or try the back side of a sheet tray.

Can I freeze this dough?

Yes. After the 72-hour fermentation, divide and ball, oil lightly, and freeze airtight. Thaw overnight in the fridge, then bring to room temp 3–4 hours before baking. More: freezing dough guide.

How do I know when it’s ready?

It should feel soft and puffy, stretching easily without tearing. If it’s tight or resistant, give it more room-temp time.

Your oven can’t hit 800°F but your steel can store the kind of heat that transforms this dough. If you want that rise, crunch, and blistered bottom at home, bake on the Baking Steel Original.

bout the Author

Andris Lagsdin is the founder of Baking Steel and co-author of Baking with Steel with Jesse Olson Moore. He trained under renowned chef Todd English and spent 15 years in his family's steel manufacturing business before combining both passions to create the original Baking Steel. Andris has taught thousands of home cooks how to make restaurant-quality pizza through his online classes and recipes.

More recipes from Andris:
-Best Baking Steel For Home Ovens
– Pepperoni Pizza
– Homemade English Muffins

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