72 Hour Pizza Dough Recipe

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  all designed to thrive on the intense heat of the Baking Steel. This isn’t just a great dough. It’s a dough built to shine on steel.

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, like it had no choice but to turn out amazing.

Most people try to rush dough. 72 hour pizza dough forces you to be patient , and rewards you every single time.

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

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

1. In a large bowl, add the flour. Sprinkle the yeast over the top and whisk to distribute evenly. Then add the salt and whisk again to combine — this keeps the yeast and salt from coming into direct contact too soon.
2. Pour in the water and begin mixing with your hands or a dough whisk until the flour is fully hydrated and no dry spots remain.
3. With damp hands, knead the dough right in the bowl for 2 to 3 minutes. It should come together into a slightly sticky mass of dough.
4. Cover the bowl and let the dough rise at room temperature for 24 hours. It should double in size and develop small bubbles.
5. After the first rise, place the dough in the refrigerator for 48 hours. This slow fermentation builds flavor and strength.
6. Remove from the fridge, divide and ball the dough. Let dough proof covered for 3–4 hours at room temperature.
7. Make your pizza with this 72 hour pizza dough, it's a game changer.

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You can, but the results will be slightly different. Bread flour has more protein, which gives the dough better structure and chew. If you use all-purpose, reduce the water slightly (maybe 5–10g) to avoid over-hydration.

No — but it makes a big difference. A preheated Baking Steel gives you that blistered, crisp bottom you just can’t get with a baking sheet or stone.

Yes. After the 72-hour fermentation, divide and ball the dough, lightly coat with oil, and freeze in a sealed container or bag. When ready to use, thaw overnight in the fridge, then let it come to room temp for 3–4 hours before baking.

Look for a soft, puffy dough that stretches easily without tearing. If it feels tight or resistant, it needs more time at room temp.

Why do I need a steel for this 72 hour pizza dough?

Great dough needs intense bottom heat to puff and crisp. The Baking Steel is engineered for that. Stones just can’t compete.

• 💪 Don’t skip the rest time after balling — it’s when the dough relaxes and becomes a dream to stretch.
• 📏 Use a digital scale. If you’re guessing, you’re gambling.
• 🧊 The dough is best between 72 and 96 hours. After that, flavor continues but structure can break down.
• 📦 Store your dough in an airtight dough container — it’ll keep your fridge clean and your dough protected.
• 🔥 Preheat your Baking Steel for at least 45 minutes at 500–550°F. That thermal mass is your secret weapon.

👉 [Grab your Baking Steel] — don’t let that dough down.

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