Printable 72-Hour Pizza Dough Recipe

Prep Time: 15 minutes
Fermentation Time: 72 hours
Yield: 2 dough balls (12–14” pizzas)

Ingredients

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

Instructions

  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.
  2. Pour in the water and mix with your hands or dough whisk until fully hydrated. Knead for 2–3 minutes until dough is slightly sticky.
  3. Cover the bowl and let rise at room temp for 24 hours.
  4. Transfer dough to fridge for 48 hours.
  5. Remove from fridge, divide and ball. Let proof covered for 3–4 hours at room temp.
  6. Make pizza and enjoy.