72-Hour Fermented Pizza Dough

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.

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