• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Bites with Bri
  • Home
  • Recipe Index
  • About
  • Monthly Recaps
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Healthy Dinner Recipes
  • Easy Air Fryer Recipes
  • Instant Pot Recipes
  • Mexican Inspired Recipes
  • About Bri
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Bites with Bri » Bread » 72 Hour Pizza Dough

    72 Hour Pizza Dough

    Published: Mar 18, 2022 · Modified: May 18, 2022 by Brianna May · This post may contain affiliate links.

    • Facebook
    • Yummly
    • Email
    • Reddit
    jump to recipe print recipe

    This 72 Hour Pizza Dough is a labor of love, but worth every minute. It is chewy, airy, and the perfect base for a Neapolitan style pizza. It is made out of only 4 simple ingredients: bread flour, water, yeast, and salt. 

    72 hour pizza dough stretched out on a pizza pan on brown background.

    This restaurant style 72 hour pizza dough will give your local pizza shop a run for their money. 

    My Hearty Marinara Sauce is the perfect pizza sauce. Layered on top of this 72 hour pizza dough, you have the perfect base for your homemade pizza. 

    If you love restaurant style inspired recipes, try these Parmesan Rosemary Breadsticks or this Crusty Rustic Bread. These Cream Cheese Frosting Cinnamon Rolls are better than your local bakery, I promise.

    And if you feel like you need some greens to accompany all of these carbs, make this Panera Copycat Greek Salad.

    Looking for a low carb alternative? Try this Pizza Bowl Recipe.

    Jump to:
    • Why You’ll Love This Recipe & What You’ll Learn
    • Ingredient Notes & Substitutions
    • Helpful Equipment & Tools
    • How to Make 72 Hour Pizza Dough
    • Make Ahead & Storage
    • Expert Tips
    • Recipe Notes
    • Variations
    • FAQs
    • Related Recipes
    • The Best 72 Hour Pizza Dough

    Why You’ll Love This Recipe & What You’ll Learn

    • The dough only requires 4 ingredients: bread flour, water, yeast, and salt. 
    • This 72 hour pizza dough recipe is hands off. Most of the time the dough is rising in the refrigerator. 
    • The long rise allows the dough to develop a ton of flavor.
    • The dough is pillowy and chewy at the same time. 
    • Customize this 72 hour pizza dough with your favorite toppings.

    Ingredient Notes & Substitutions

    Ingredients needed to make 72 hour pizza dough in glass bowls.
    • Bread Flour: I highly recommend bread flour for this 72 hour recipe. It will give the crust an incredible chew because it has a higher protein content. I have not tested this recipe with all purpose flour. 
    • Active Dry Yeast: Yeast is imperative for making pizza dough. It causes the dough to rise. I typically use Red Star Active Dry Yeast. 
    • Warm Water: Be sure the water is around 105 degrees. If it is too hot, it will kill the yeast.

    Complete list of ingredients and amounts is located on the recipe card below.

    Helpful Equipment & Tools

    • Nicewell Food Scale
    • Large Silicone Pastry Mat Extra Thick Non Stick Baking Mat
    • GoodCook AirPerfect 15.75" Round Nonstick Carbon Steel Pizza Pan

    How to Make 72 Hour Pizza Dough

    Quick Overview

    • Day 1: Make the dough & let it rise at room temperature. 
    • Day 2 & 3: Let dough ferment in the refrigerator. 
    • Day 4: Let dough rest at room temperature. Shape into pizza crust.

    Step by Step Instructions

    Day 1

    Step 1: In a large bowl, whisk together the bread flour, salt, and yeast.

    Step 2: Slowly add the water to the flour mixture, stirring simultaneously.

    4 photos. Dry ingredients whisked. Water being added and stirred.

    Dough should be shaggy with excess flour in the bottom of the bowl.

    Step 3: Once the dough has come together, dump the dough and any flour remaining in the bowl on a floured surface.

    Step 4: Knead for about 10 minutes. The dough should be slightly sticky but not sticking to your hands. Add more flour to your hands/surface if needed.

    Step 5: Form the dough into a ball.

    3 photos. Dough on floured surface. Dough being kneaded. Dough in bowl.

    Most of the flour should be absorbed and the dough should not be sticking to your hands.

    Step 6: Place the dough in a greased bowl.

    Step 7: Cover tightly with a lid or plastic wrap.

    Step 8: Let the dough rise at room temperature for 20-24 hours.

    4 photos. Dough in greased bowl. Bowl covered. Dough with bubbles on top and side.

    There should be lots of bubbles throughout the dough.

    Day 2

    Step 9: Place the dough into the refrigerator. Refrigerate for 48 hours. See note below to make multiple pizzas.

    Day 4

    Step 10: Remove the dough from the refrigerator 1-2 hours before baking.

    Step 11: After 1-2 hours, place the dough onto a lightly surface. The side of the dough that was touching the bowl should remain the bottom the entire time.

    Step 12: Use your hands to spread flour on both sides of the dough.

    4 photos. Dough in fridge. Dough at room temp. Dough on surface. Dough spread with flour.

    The dough should spread out very easily.

    Step 13: Gently begin to use the sides of your hands to press the center of the dough and begin to flatten it out. Leave the crust thicker and do not press the edge at all.

    Step 14: Repeat this process until the dough is shaped in (somewhat) of a circle.

    Step 15: Fold the crust over one of your hands. Flip the crust back and forth between your hands. Continue stretching the dough until it has thinned out.

    4 photos. Dough being pressed with sides of hands. Dough in circle. Dough folded over hand. Dough being stretched.

    Step 16: Place one hand flat on the dough and the other on its outside of the crust. Gently reinforce the crust.

    Step 17: Continue to round out the pizza. Do not overwork. See notes for more info about baking a homemade pizza.

    2 photos. Crust squeezed between 2 hands. Final rounded crust on floured surface.

    The crust should be thicker than the center.

    Make Ahead & Storage

    • Refrigerator: The dough can rest in the refrigerator for up to 96 hours. After that it should either be baked or frozen for later. 
    • Freezer: After the dough has fermented (rested in the refrigerator for 40-96 hours), transfer it to the freezer in either lightly greased airtight baggies or airtight containers. Store for 2-3 months. 
      • Thawing: Place the frozen 72 hour pizza dough into a greased bowl. Cover and place in the refrigerator overnight. Remove from the refrigerator 2-3 hours before baking. Continue to step 11.

    Expert Tips

    • Precision is key. You will have better (and more accurate) results if you measure the water and flour with a food scale. Use the back of a butter knife to level off the yeast in the measuring spoon. 
    • Be patient. The 72 hour fermentation process results in the best taste and texture. It doesn't even compare to a same day pizza dough recipe. 
    • Be gentle. When handling the dough, do not press or punch the dough with pressure. This will burst all of the air bubbles. Instead gently flatten and stretch the dough. It should not resist you at all. This is one of the benefits of a long fermentation period. The glutens relax and the dough is much more malleable. 
    • Do not be afraid of flour. The dough should not be very sticky. During the kneading process I typically add at least a couple of tablespoons of flour to get the dough to come together and not stick to my hands. When shaping the crust, be sure to spread flour on the bottom so it does not stick during the baking process.
    • Do not use a rolling pin. The dough is extremely malleable and should be stretched with your hands. Rolling pins pop all of the air bubbles that formed during fermentation. 
    • Making good pizza dough takes practice. Each time I make this recipe, it is a little better. The more familiar you get with what the dough should feel like, look like, etc. the better your pizzas will taste.

    Recipe Notes

    • This recipe can make 2 medium pizzas (12-13 inches) or 1 extra large pizza (17-18 inches). To make 2 medium pizzas, after Step 8, place the dough on a lightly floured surface. Split it into 2 balls. Place each ball into separate grease containers. Continue to Step 9. I recommend making 2 to fit in a standard size oven. 
    • Baking: Preheat your oven with a pan or stone inside for 45 minutes as hot as it will go (mine gets up to 550 degrees).  Prepare your pizza on a peel or pan that is lightly floured. Be sure the bottom of your crust is well floured so it does not stick. It should slide off this pan to the pan or stone in the oven easily. Read more about baking a pizza with or without a stone.
    Pizza with pepperoni, sausage, onions, and basil on a pizza pan.

    Variations

    • Spices/herbs: Add ½ teaspoon of granulated garlic or dried rosemary, thyme, oregano, or Italian seasoning to the flour mixture before whisking. This will add even more flavor to the crust. 

    FAQs

    Can you use 3 day old pizza dough?

    Pizza dough can safely ferment (or be stored) in the refrigerator for 2-4 days.

    How long can you ferment pizza dough?

    You can ferment pizza dough for 2-4 days. I like to allow my dough to rise for 1 day at room temperature and for 2 days in the refrigerator. 

    Can pizza dough sit too long?

    Yes. You do not want to let the dough rise for too long. I recommend a 24 hour rise at room temperature and 48-96 hour fermentation in the refrigerator. 

    How long can you let homemade pizza dough rise?

    Most recipes will require the dough to rise at room temperature for at least 2 hours and up to 24 hours. 

    Related Recipes

    • Garlic Bread Spread
    • Easy Homemade Biscuits
    • Cornbread Recipe without Buttermilk
    • Easy Rustic Bread Recipe (Only 4 Ingredients & No-Knead!)
    PRINT RECIPE PIN RECIPE COMMENT
    5 from 6 votes

    The Best 72 Hour Pizza Dough

    This 72 Hour Pizza Dough is a labor of love, but worth every minute. It is chewy, airy, and the perfect base for a Neapolitan style pizza. It is made out of only 4 simple ingredients: bread flour, water, yeast, and salt.
    Servings4 people
    Prep3 days
    Total3 days
    Course: Bread
    Cuisine: Italian
    Author: Brianna May

    Ingredients:

    • 425 grams bread flour, 3 cups + 6-7 Tablespoons
    • 2 teaspoons salt
    • ½ teaspoon active dry yeast*
    • 1 ¼ cup warm water, 296 ml, 105 degrees*

    Instructions:

    Day 1

    • In a large bowl, whisk together the bread flour, salt, and yeast.
    • Slowly add the water to the flour mixture, stirring simultaneously.
    • Once the dough has come together, dump the dough and any flour remaining in the bowl on a floured surface.
    • Knead for about 10 minutes. The dough should be slightly sticky but not sticking to your hands. Add more flour to your hands/surface if needed.
    • Form the dough into a ball.
    • Place the dough in a greased bowl.
    • Cover tightly with a lid or plastic wrap.
    • Let the dough rise at room temperature for 20-24 hours.

    Day 2

    • Place the dough into the refrigerator. Refrigerate for 48 hours. See note below to make multiple pizzas.

    Day 4

    • Remove the dough from the refrigerator 1-2 hours before baking.
    • After 1-2 hours, place the dough onto a lightly surface. The side of the dough that was touching the bowl should remain the bottom the entire time.
    • Use your hands to spread flour on both sides of the dough.
    • Gently begin to use the sides of your hands to press the center of the dough and begin to flatten it out. Leave the crust thicker and do not press the edge at all.
    • Repeat this process until the dough is shaped in (somewhat) of a circle.
    • Fold the crust over one of your hands. Flip the crust back and forth between your hands. Continue stretching the dough until it has thinned out.
    • Place one hand flat on the dough and the other on its outside of the crust. Gently reinforce the crust.
    • Continue to round out the pizza. Do not overwork. See notes for more info about baking a homemade pizza.

    Notes:

    Bread Flour: I highly recommend bread flour for this recipe. It will give the crust an incredible chew because it has a higher protein content. I have not tested this recipe with all purpose flour. 
    Active Dry Yeast: Yeast is imperative for making pizza dough. It causes the dough to rise. I typically use Red Star Active Dry Yeast. 
    Warm Water: Be sure the water is around 105 degrees. If it is too hot, it will kill the yeast.
    Refrigerator: The dough can rest in the refrigerator for up to 96 hours. After that it should either be baked or frozen for later. 
    Freezer: After the dough has fermented (rested in the refrigerator for 40-96 hours), transfer it to the freezer in either lightly greased airtight baggies or airtight containers. Store for 2-3 months. 
    Thawing: Place the frozen dough into a greased bowl. Cover and place in the refrigerator overnight. Remove from the refrigerator 2-3 hours before baking. Continue to step 11.
    Precision is key. You will have better (and more accurate) results if you measure the water and flour with a food scale. Use the back of a butter knife to level off the yeast in the measuring spoon. 
    Be patient. The 72 hour fermentation process results in the best taste and texture. It doesn't even compare to a same day pizza dough recipe. 
    Be gentle. When handling the dough, do not press or punch the dough with pressure. This will burst all of the air bubbles. Instead gently flatten and stretch the dough. It should not resist you at all. This is one of the benefits of a long fermentation period. The glutens relax and the dough is much more malleable. 
    Do not be afraid of flour. The dough should not be very sticky. During the kneading process I typically add at least a couple of tablespoons of flour to get the dough to come together and not stick to my hands. When shaping the crust, be sure to spread flour on the bottom so it does not stick during the baking process.
    Do not use a rolling pin. The dough is extremely malleable and should be stretched with your hands. Rolling pins pop all of the air bubbles that formed during fermentation. 
    Making good pizza dough takes practice. Each time I make this recipe, it is a little better. The more familiar you get with what the dough should feel like, look like, etc. the better your pizzas will taste.
    This recipe can make 2 medium pizzas (12-13 inches) or 1 extra large pizza (17-18 inches). To make 2 medium pizzas, after Step 8, place the dough on a lightly floured surface. Split it into 2 balls. Place each ball into separate grease containers. Continue to Step 9. I recommend making 2 to fit in a standard size oven. 
    Baking: Preheat your oven with a pan or stone inside for 45 minutes as hot as it will go (mine gets up to 550 degrees).  Prepare your pizza on a peel or pan that is lightly floured. Be sure the bottom of your crust is well floured so it does not stick. It should slide off this pan to the pan or stone in the oven easily. Read more about baking a pizza with or without a stone.

    NUTRITION:

    Calories: 384kcal | Carbohydrates: 77g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1165mg | Fiber: 3g | Sugar: 1g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
    « 20 Easy Instant Pot Air Fryer Recipes
    Egg Rolls vs Spring Rolls »
    • Facebook
    • Yummly
    • Email
    • Reddit

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Bri!

    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

    Join my email list!>>

    Healthy Dinner Recipes

    • Beef Kabobs in the Oven
    • Baby Back Ribs in the Oven
    • Red Wine Short Ribs
    • One Pot Chicken and Rice
    • French Onion Chicken Bake
    • How To Cook a Spiral Ham

    Top Recipes

    • Lobster Ravioli Sauce
    • Green Chili Beef Enchiladas with White Sauce
    • Baked Walking Taco Casserole Recipe with Enchilada Sauce
    • Dutch Oven Pork Chops
    • Jalapeño Lime Crema
    • Roasted Green Beans and Carrots

    Footer

    back to top

    About

    • About
    • Privacy Policy

    Newsletter

    Sign up for my weekly newsletter!

    Contact

    • Monthly Recaps
    • Work with Me
    • Client Inquiry Form

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Bites with Bri LLC