72 Hour Pizza Dough Mix

This is the exact recipe I've been making for over a decade,  my 72-hour cold ferment pizza dough pre-portioned in a bag. Just add water. No scale. No measuring. No guesswork.

One pack makes 4 pizzas. Four 250-gram dough balls, each one perfect for a 12-inch pie. Or divide into 3 larger balls for 14-16 inch pizzas. Your call.

1 Year Shelf Life

Just Add Water

Everything is pre-measured and portioned. Pour the mix in a bowl, add 1 3/4 cups of water, and knead for 2-3 minutes. That's it. No scale, no measuring cups for dry ingredients, no recipe to follow. The bag is the recipe.

Why 72 Hours?

Great pizza dough takes time. A 72-hour cold ferment breaks down gluten and complex sugars, making the dough easier to digest and developing deep, complex flavor you can actually taste in the crust. It's why the best pizzerias ferment their dough for days — and now you can do it at home without a recipe or a math degree.

What's Inside

Three ingredients. That's it.

• Central Milling Organic Unbleached Wheat Flour — the same flour used by top bakeries and pizzerias across the country. No bleach, no bromation, no nonsense.
• Sea Salt
• Dry Yeast

No preservatives. No additives. No sugar. Just flour, salt, and yeast.

How It Works

1. Pour the mix into a bowl.
2. Add 1 3/4 cups of water and mix until combined.
3. Knead by hand for 2-3 minutes until smooth.
4. Cover and rest at room temperature for 12-24 hours.
5. Transfer to the fridge for 2 days to ferment.
6. About 3 hours before baking, divide into 4 dough balls, cover, and let rest at room temperature.

The dough does the work. You just wait. And when you stretch it, it stretches like yoga — no fighting, no tearing, no stress. That's why we call our mascot Yoga Dough.

Not Just Pizza

This dough makes incredible ciabatta, baguettes, calzones, pretzels, focaccia, and bread. One dough ball, infinite possibilities.

Why This Exists

I invented the Baking Steel in 2012. Since then, the number one question I get is: "What about the dough?" People buy the steel, they get an incredible bake, but the dough is where most home pizza makers struggle. This pack removes the struggle. Same recipe I've used to feed hockey teams, teach thousands of live classes, and make tens of thousands of pizzas. Now it's in a bag.

• Makes: 4 pizzas (250g dough balls) or 3 large pizzas
• Just add water — no scale needed
• Organic flour from Central Milling
• 72-hour cold ferment — easier to digest, deeper flavor
• Shelf stable — store in your pantry
• No preservatives, no additives, no sugar

Free shipping on orders over $50.

Ships to US addresses only