Making incredible pizza at home starts with the perfect dough, and this 72-hour Pizza Dough Food recipe is your secret weapon. Based on Jim Lahey’s renowned no-knead method, this recipe simplifies the process while maximizing flavor. Forget complicated techniques and fancy equipment – with a little time and patience, you can create pizza dough food that rivals your favorite pizzeria.
This isn’t just any pizza dough recipe; it’s a journey in flavor development. The long fermentation, a key element in this pizza dough food approach, unlocks a depth of taste and texture you won’t achieve with quick doughs. While the original recipe inspired this calls for “no-knead,” we’ve found a slight modification elevates the results even further. A brief 2-3 minute knead after mixing ensures a smoother dough, preventing any pesky dry flour clumps.
The magic of this pizza dough food lies in time. It’s not about intensive labor, but rather allowing the dough to transform over a 72-hour period. This extended process involves a 24-hour initial rise at room temperature followed by a 48-hour cold ferment in the refrigerator. Yes, it requires planning, but the reward is a pizza crust with exceptional flavor and a delightful chew.
Close-up of pizza dough in a clear container, showcasing its texture and bubbles.
The first stage, the 12-24 hour bulk fermentation at room temperature, is where the yeast gets to work. Simply find a cozy spot in your kitchen to let the dough rest undisturbed. You’ll know it’s working its magic as your kitchen fills with a pleasant, bakery-like aroma. Following this initial rise, the entire container goes into the refrigerator for a 24-48 hour cold ferment. This cold fermentation is crucial; it slows down yeast activity, resulting in a complex and nuanced flavor profile in your pizza dough food.
Once the cold fermentation is complete, it’s time to portion the dough. Ideally, this is done on the day you plan to bake your pizza. After dividing the dough and shaping them into balls, allow them to rest, covered, for 3-4 hours. This resting period, known as proofing, allows the gluten to relax, making the dough easily stretchable for pizza making.
The optimal window for baking with this pizza dough food, in terms of achieving the perfect texture and flavor, falls between days 3 and 5 – specifically, 48-96 hours after the initial bulk fermentation. While you can use the dough earlier, allowing the full 72 hours unlocks its truly exceptional taste and texture potential.
For the best results, start with a strong bread flour, one that is high in protein. Organic bread flour is an excellent choice, and brands like King Arthur Flour, widely available in most markets, or High Mountain Organic Flour from Central Milling are highly recommended for this pizza dough food recipe.
To truly elevate your homemade pizza experience, consider baking your pizza dough food on a Baking Steel. Unlike traditional baking stones, Baking Steels excel at heat retention and distribution. Baking stones are known to crack, heat unevenly, and require longer cooking times that can dry out the crust – a major pitfall in pizza making. The superior heat conductivity of steel mimics the intense heat of a wood-fired oven, even in a standard home oven, ensuring a perfectly cooked pizza crust every time you make pizza dough food.
72 Hour Pizza Dough Recipe
Yields: 3 or 4 (10-12 inch) pizzas
Prep time: 20 minutes
Rise time: 72 hours
Ingredients:
- 500 grams (4 ¼ cups) bread flour
- 16 grams (2 teaspoons) fine sea salt
- 1 gram (¼ teaspoon) active dry yeast
- 350 grams or 1 ½ cups water
Equipment:
- Large bowl
- Wooden spoon or spatula
- Baking Steel Dough Container or large bowl with cover (optional, for bulk fermentation and storage)
- Baking Steel (for baking pizza, optional but recommended)
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the bread flour, fine sea salt, and active dry yeast until well combined.
- Add Water and Mix: Gradually pour in the water, mixing with a wooden spoon or spatula just until all ingredients are moistened.
- Knead Briefly: Lightly flour a clean countertop or large cutting board. With lightly oiled or wet hands, gently remove the dough from the bowl and knead for 2-3 minutes. The dough will be somewhat sticky and won’t become fully elastic, but kneading helps to smooth it out and prevent flour clumps. Shape the dough into a loose ball.
- Bulk Fermentation (Room Temperature Rise): Place the dough in a Baking Steel Dough Container or a large bowl. Cover with a damp, clean kitchen towel or plastic wrap to prevent drying. Let it sit at room temperature for 12-24 hours. The dough should double in size and you may observe bubbles forming on the surface.
- Cold Fermentation (Refrigeration): Transfer the covered dough to the refrigerator for 24-48 hours for cold fermentation.
- Portion Dough: Lightly flour a large cutting board or your kitchen countertop. Gently place the cold dough onto the floured surface. Lightly flour your hands to prevent sticking.
- Shape Dough Balls and Final Proof: On pizza-making day, remove the dough from the refrigerator. Divide the dough into 3 or 4 equal portions and shape each portion into dough balls. Place the dough balls back in your Baking Steel Dough container or on a tray, ensuring they are airtight and covered. Let them rest at room temperature for a final proof of 3-4 hours. This allows the gluten to relax, making the dough easy to stretch into pizza crusts.
Recipe Notes:
- Peak Fermentation: The ideal time to use this pizza dough food is between 48 and 96 hours after the initial bulk fermentation (when the dough doubles). For instance, if you start the dough on Tuesday, the prime pizza-making window is Friday through Sunday. Feel free to experiment with fermentation times to discover your personal preference.
- Liquid Variations: You can experiment with substituting other liquids for water in a 1:1 ratio. Beer adds a subtle malty flavor, while milk will enrich the dough. For a unique twist, try using coffee for a dessert pizza crust – it’s a surprisingly delicious upgrade!
For more pizza recipes and baking tips, visit Baking Steel Recipes.
