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72 Hour Pizza Dough

Create an airy, crispy pizza crust with a complex flavor developed through a slow fermentation process over 72 hours.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 12 minutes
Servings: 4 servings
Course: Main
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 500 g all-purpose flour
  • 350 ml water room temperature
  • 10 g salt
  • 1 g instant yeast

Equipment

  • Large mixing bowl
  • Kitchen scale
  • Plastic wrap or airtight container
  • Pizza stone or baking sheet
  • Rolling pin

Method
 

  1. Measure the ingredients using a kitchen scale for precision.
  2. In a large mixing bowl, combine the flour and salt. Mix well before adding the yeast.
  3. Gradually add the room temperature water while mixing with your hand or a spoon to create a cohesive dough.
  4. Knead the dough in the bowl or on a floured surface for about 10 minutes to develop gluten.
  5. Cover the bowl with plastic wrap or a damp cloth and let it rest at room temperature for 1 hour.
  6. Transfer the dough to a lightly oiled container and refrigerate for 72 hours.
  7. After three days, remove the dough from the fridge and let it sit at room temperature for about 30 minutes.
  8. Preheat your oven to its highest setting (around 475°F or 245°C) along with your pizza stone.

Notes

This dough pairs well with a variety of toppings and sauces. Allow the dough to ferment slowly for optimal flavor development.