72-Hour Pizza Dough


72 h

This pizza dough boasts more flavor than any pizza dough I’ve experienced anywhere in the world. It’s light, fragrant, and almost has a cheesy flavor—not to mention it develops an outstanding crust. You can use it in any way you’d like, whether it’s for pan pizza, on a baking steel, or out on the grill. Yields: 3 or 4 (10- to 12-inch) pizzas.



  • 4½ cups (500g) bread flour
  • 2 tsp (16g) fine sea salt
  • ¼ tsp (1g) active dry yeast
  • 1½ cups (350g) water



  1. In a large bowl, whisk together the bread flour, salt, and yeast.
  2. Slowly add the water and mix with a wooden spoon just to combine. Once the mixture is moistened, lightly flour a countertop or large cutting board, and remove the dough from the bowl with lightly oiled or wet hands (to discourage sticking). Knead for 2 to 3 minutes to remove clumps. The dough won't become elastic but should easily form a loose ball.
  3. Place the dough in a large, lightly oiled bowl and cover with a clean, damp kitchen towel or plastic wrap to prevent it from drying out and developing a skin. Let sit for 12 to 24 hours at room temperature. It will double in size, and you may see bubbles forming on the surface.
  4. After resting at room temperature, transfer the dough to the refrigerator to rest for another 24 to 48 hours.
  5. On the day of pizza making, 4 to 5 hours before you plan to use the dough, turn out the dough onto a lightly floured work surface. Wet or lightly oil your hands to prevent sticking. Divide the dough into 3 or 4 equal portions and form into balls.
  6. Transfer the dough balls to a baking sheet and cover tightly with plastic wrap. Let sit at room temperature for 4 to 5 hours; this lets the gluten relax and makes the dough malleable. Roll and use them in any way you’d like!

Pairs well with

Black Truffle Sea Salt
Flaky White Kosher Salt

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