72-Hour Pizza Dough

While it may take a bit of planning and patience, this 72-hour pizza dough could not be any simpler. The slow, cold fermentation process gives this pizza dough a light, airy texture and delicious, yeasty flavor.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 0

Rest Time 3

Total Time 3 10

Servings slices (2 large dough balls)

Calories 114kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

500 grams (3 ¾ cups) all-purpose flour
1 gram (¼ teaspoon) dry active yeast
16 grams (2 teaspoons) salt
350 grams (1 ½ cups) water room temperature

Instructions

In a large mixing bowl, whisk together the flour, yeast, and salt. Add the water and, using your hands or a wooden spoon, mix together until all of the flour is mixed in and a shaggy dough ball is formed.
500 grams (3 ¾ cups) all-purpose flour, 1 gram (¼ teaspoon) dry active yeast, 16 grams (2 teaspoons) salt, 350 grams (1 ½ cups) water
Cover the bowl with a damp, clean kitchen towel or plastic wrap. Allow the dough to rise at room temperature for 24 hours. It should more than double and look nice and bubbly on the surface.
After 24 hours, flour a work surface and turn out the dough. Divide the dough into 2 equal parts. For each portion, take one edge of the dough and pull it out and over towards the center; repeat this with all 4 edges for both pieces of dough. Flip the dough seam side down and shape into rounded dough balls. At this point, the dough balls should be easy to handle. If not, dust with a bit more flour.
Wrap each dough ball in plastic wrap and refrigerate for 48 hours. During this time, the yeast will continue to slowly ferment the dough, creating a delicious flavor. Remove the dough from the refrigerator about 30-60 minutes prior to using to allow it to come to room temperature (leave the plastic wrap on). This will make stretching the dough easier.

Nutrition

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