72-Hour Fermented Pizza Dough

· 2 min read
bread fermentation italian recipes

This pizza dough recipe uses a long, cold fermentation process to develop complex flavors and perfect texture. The extended fermentation time breaks down proteins and starches, resulting in a more digestible dough with better flavor and a beautiful brown crust. This recipe is inspired by traditional Neapolitan pizza-making techniques.

72-Hour Fermented Pizza Dough

Servings: 4 pizzasPrep: 30 minTotal: 72 hours

Ingredients

For 4 pizza doughs (250g each):

  • 600g “00” flour (or bread flour)
  • 400g cold water (66% hydration)
  • 12g fine sea salt (2%)
  • 2g active dry yeast (0.3%)
  • 15g extra virgin olive oil (optional, for softer crust)

Method

  1. Initial Mix (Day 1): Dissolve yeast in 50g of the water. Mix flour and remaining water until no dry flour remains. Let rest 30 minutes (autolyse). Add salt, yeast mixture, and oil if using. Mix until dough comes together. Cover and rest 30 minutes.

  2. Strengthen the Dough: Perform 3-4 stretch and folds over 2 hours. Fold dough over itself from each side. Let rest 30 minutes between folds. Dough should become smoother and stronger.

  3. Bulk Fermentation: Place covered dough in refrigerator. Let ferment for 24 hours.

  4. Divide and Ball (Day 2): Divide dough into 250g portions. Shape each portion into tight balls. Place in lightly oiled containers. Return to refrigerator for 48 more hours.

  5. Final Proof (Day 4): Remove dough from refrigerator 2 hours before use. Let warm to room temperature. Dough should be relaxed and extensible.

Storage

  • Dough balls can be frozen after initial 24-hour fermentation
  • Thaw frozen dough 24 hours in refrigerator
  • Bring to room temperature before using