What's Inside Our 72 Hour Pizza Dough Pack?
Every ingredient. Why we chose it. And why it took a year to get right.
I spent a year developing the Baking Steel 72 Hour Pizza Dough Pack. Not because dough is complicated, it's flour, water, salt, and yeast. It's because I refused to put anything in a bag that I wouldn't use in my own kitchen.
Here's exactly what's inside, why it's there, and what makes this different from every other pizza dough kit on the market.
What's in the Baking Steel Dough Pack?
The Baking Steel 72 Hour Pizza Dough Pack contains four ingredients:
- Organic bread flour from Central Milling, high-protein, unbleached, stone-milled in Utah
- Sea salt
- Active dry yeast
That's it. No preservatives. No dough conditioners. No "natural flavors." No ingredients you can't pronounce. Just real baking ingredients, pre-measured and ready to go.
You add water. That's the only thing missing from the bag.
Why Central Milling Organic Bread Flour?
This is the flour that professional pizzerias use. Central Milling has been milling flour in Utah since 1867. Their organic bread flour has the high protein content you need for pizza dough, it creates the gluten structure that gives you that chewy, bubbly, restaurant-quality crust.
I tested over a dozen flours before landing on Central Milling. Some were too soft. Some didn't develop enough gluten. Some tasted flat. Central Milling's organic bread flour hit every mark, strong gluten development, clean flavor, beautiful color, and consistent performance batch after batch.
It's also certified organic and unbleached. No chemical whitening agents. No synthetic pesticides in the wheat. Just flour, the way it's supposed to be.
Ready to try it? Shop the 72 hour dough pack
Why Bread Flour Instead of All-Purpose?
Bread flour has a higher protein content than all-purpose flour, typically 12-14% versus 10-12%. That extra protein means more gluten development, which means a dough that stretches without tearing, holds its shape, and produces a crust with real chew and structure.
All-purpose flour works fine for a lot of baking. But for pizza dough, especially a long-fermented dough like our 72-hour recipe, bread flour is the difference between good and great. The extended fermentation breaks down the gluten over time, so starting with a higher-protein flour gives you a better result after 24 to 72 hours.
Why Is It Called "72 Hour" Dough?
The name refers to the cold fermentation process. Here's how it works:
- Open the bag and add water
- Knead for 2-3 minutes
- Let it sit at room temperature for 24 hours
- Make pizza after 24 hours, or move it to the fridge for another 1-2 days
The longer the dough ferments in the fridge, the more flavor develops. At 24 hours, you've got great dough. At 48 hours, it's better. At 72 hours, the flavor is incredible — complex, slightly tangy, with beautiful air bubbles throughout.
We call it Yoga Dough because after that long ferment, the dough stretches effortlessly. No fighting it. No tearing. It practically shapes itself.
Is the Baking Steel Dough Pack Organic?
Yes. The primary ingredient, the bread flour is certified organic from Central Milling. We chose organic flour because it's better wheat, grown without synthetic pesticides, and it tastes like flour should taste.
How Many Pizzas Does One Pack Make?
One Baking Steel Dough Pack makes enough dough for 4-5 pizzas, depending on how large you stretch them. For a standard 12-14 inch pizza on a Baking Steel, you'll get 4 generous pizzas or 5 thinner ones.
Do I Need a Baking Steel to Use the Dough Pack?
The dough pack works in any home oven. You can bake on a pizza stone, a sheet pan, or a cast iron skillet. But the Baking Steel is where the magic happens. Steel conducts heat 18 times faster than ceramic stone, which means your pizza bakes in 4-5 minutes instead of 8-10. That fast bake gives you a crispy bottom, puffy edges, and leopard-spotted char the hallmarks of a real pizzeria pie.
The Baking Steel Original and the 72 Hour Dough Pack were designed to work together. The steel provides the heat. The dough provides the flavor. Together, they make the best pizza you'll ever pull out of a home oven.
How Is This Different from Store-Bought Pizza Dough?
Store-bought refrigerated dough is made to sit on a shelf. That means preservatives, dough conditioners, and ingredients designed for shelf stability, not flavor.
The Baking Steel Dough Pack is dry, shelf-stable, and contains only real baking ingredients. When you add water and let it ferment for 24-72 hours, you're making fresh dough from scratch. You're just skipping the measuring.
The difference in taste is obvious. Fresh-fermented dough has depth, complexity, and texture that pre-made refrigerated dough can't match. And because our flour is organic and high-protein, the crust has real chew and structure, not the soft, bread-like texture you get from store-bought.
How Is This Different from Other Pizza Dough Kits?
Most pizza dough kits use generic flour, skip the long fermentation, and add unnecessary ingredients. Some include sugar. Some include oil. Some include things that have no business being in pizza dough.
The Baking Steel Dough Pack is built around the same 72-hour recipe I've been making for over a decade. Four ingredients. Long fermentation. No shortcuts. The only difference is we pre-measured it so you don't have to.
I also spent a year finding the right co-packer and supply chain to make sure every bag is consistent. Same flour. Same ratio. Same results, every time.
What Else Can I Make with the Dough Pack?
Pizza is the starting point, but this dough is versatile:
- Focaccia — press it into an oiled sheet pan, dimple with your fingers, top with olive oil and flaky salt
- Flatbread — stretch thin, grill or bake, top with whatever you want
- Calzones — stuff and fold, bake on your Baking Steel
- Breadsticks — cut into strips, brush with garlic butter, bake until golden
- Naan-style bread — cook on a hot Baking Steel Griddle on the stovetop
Same dough, completely different meals. That's the beauty of a great base recipe.
Where Is the Baking Steel Dough Pack Made?
The flour is milled by Central Milling in Utah. Every pack is made in the USA.
Baking Steel was founded in 2012 in Massachusetts. I invented the original Baking Steel at my family's steel business and built the company around one idea: make the best food possible at home. The dough pack is the natural next step, giving home cooks everything they need to make pizzeria-quality pizza without the guesswork.
How Do I Store the Dough Pack?
Unopened, the dough pack is shelf-stable. Store it in a cool, dry place, your pantry is perfect. No refrigeration needed until you add water and start the fermentation process.
Once you've mixed the dough, keep it covered at room temperature for the first 24 hours, then transfer to the fridge if you want to extend the ferment to 48-72 hours.
How to Order
The Baking Steel 72 Hour Pizza Dough Pack is available in 1-pack, 2-pack, and 3-pack options at bakingsteel.com.
One pack is $29, everything you need for your first pizza night. If you don't have a Baking Steel yet, grab the Original and a dough pack together. Steel. Dough. Pizza in 4 minutes. That's the whole system.
