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
Why 72 Hours?
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. This one forces you to be patient , and rewards you every single time.
Our Favorite Tools
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Baking Steel Original – For the crisp, puffy crust that mimics a brick oven.
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Dough Containers – Ideal for storing and fermenting dough.
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12-Inch Peel – Launch and retrieve your pizza with ease.
72-Hour Pizza Dough
Prep Time: 15 minutes
Fermentation Time: 72 hours
Yield: 2 dough balls (12–14” pizzas)
Ingredients
- 500g bread flour (we recommend Central Milling Organic)
- 16g sea salt
- 1g instant yeast (about ¼ tsp)
- 350g water (room temp)
Instructions
- 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.
- 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.
- 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.
- Cover the bowl and let the dough rise at room temperature for 24 hours. It should double in size and develop small bubbles.
- After the first rise, place the dough in the refrigerator for 48 hours. This slow fermentation builds flavor and strength.
- Remove from the fridge, divide and ball the dough. Let dough proof covered for 3–4 hours at room temperature.
- Make your pizza and enjoy.
Watch the dough-making process in action
FAQs
Can I use all-purpose flour instead of bread flour?
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.
Do I need to use a Baking Steel?
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.
Can I freeze this dough?
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.
How do I know when it’s ready to use?
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 dough?
Great dough needs intense bottom heat to puff and crisp. The Baking Steel is engineered for that. Stones just can’t compete.
Pro Tips
- 💪 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.
Final Thoughts
This dough delivers. It’s simple, reliable, and honestly one of the best things you can do with flour and time. Don’t rush it. Let it do its thing — and it’ll reward you every time.
That’s it — the 72-hour dough that changes everything. If you’ve got a Baking Steel, this dough is about to unlock its full potential. If you don’t? You know what to do.
Grab your steel and let it rip →
Have questions? Want to show off your results? Tag us on Instagram or shoot us a message — we’re here for it.
"Your oven can't get to 800 F, but your Baking Steel can."
