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72 Hour Cold-Rise Pizza Dough

72 Hour Cold-Rise Pizza Dough
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72 Hour Cold-Rise Pizza Dough

5 from 1 vote
Recipe by Al Cuisine: PizzaDifficulty: Easy
Active time

15

minutes
Resting time

72

hours
Yields

841

grams
Number of pizzas

3

10-12 inch
Dough hydration

62.7

percent

Here’s an easy pizza dough recipe that lets time do the heavy lifting. Over three days, these four simple ingredients will transform into the most flavorful, airy pizza dough you’ve ever experienced.

EQUIPMENT NEEDED
Food processor (medium to large)
Scale

Ingredients

  • 510 g Bread Flour (I use King Arthur)

  • 320 g cool water

  • 10 g salt

  • 1.25 g Fleishmann’s Pizza Crust Yeast

Directions

  • Add flour, salt and yeast to food processor.
  • Pulse for 15-30 seconds to mix dry ingredients.
  • Add water to dry mixture.
  • Run food processor for 30 seconds.
  • Empty dough onto lightly floured surface and knead for 30 seconds before forming into a large ball.
  • Cover dough with a bowl or damp cloth for 10 minutes.
  • Separate dough into desired portions and form into balls (see video).
  • Place dough balls into lightly oiled containers with room to expand.
  • Refrigerate for 72 hours.
  • Take out of the refrigerator 1-2 hours before using. Leave covered and allow it to come to room temperature.

Recipe Video