There’s nothing quite like biting into a slice of pizza with a perfectly crisp, chewy crust that tastes like it came from a wood-fired oven in Naples. The secret? It’s all in the dough—and specifically, in the time you give it to develop flavor. That’s where 72-hour pizza dough comes in. This long, cold fermentation process transforms simple ingredients into a complex, airy, and deeply flavorful base for your favorite toppings.
While you can certainly mix your own dough from scratch, the Baking Steel 72-Hour Pizza Dough Mix makes the process foolproof. Just add water, mix, and let time do the work. In this guide, we’ll walk you through everything you need to know about making 72-hour pizza dough with this mix, from the science behind cold fermentation to step-by-step instructions and pro tips for the best results.
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Why 72-Hour Cold Fermentation?
Cold fermentation is a technique where dough is refrigerated for an extended period—typically 24 to 72 hours or even longer. During this time, the yeast slowly ferments sugars, producing carbon dioxide and organic acids. These acids are what give the dough its characteristic tangy, complex flavor, similar to sourdough but with less effort.
The long rest also allows the gluten to develop more fully, resulting in a dough that’s easier to stretch and less likely to tear. When you bake it on a preheated Baking Steel, the crust puffs up beautifully, creating a light, airy interior with a satisfying crunch. If you’ve ever wondered why your homemade pizza doesn’t taste as good as your favorite pizzeria’s, this is the missing link.
- Flavor: Slow fermentation develops lactic and acetic acids for a tangy, nuanced taste.
- Texture: Gluten strands relax and strengthen, giving a chewy yet tender crumb.
- Convenience: Make dough in advance and bake whenever you’re ready.
What’s in the Baking Steel 72-Hour Pizza Dough Mix?
The Baking Steel 72-Hour Pizza Dough Mix is designed to simplify the dough-making process without sacrificing quality. It contains high-protein flour, salt, and yeast—all you need to add is water. This 'just add water' approach is perfect for beginners and busy home cooks who want consistent results without measuring multiple ingredients.
The mix is specifically formulated for cold fermentation, meaning it’s engineered to perform optimally over the 72-hour window. The flour’s protein content is ideal for developing the strong gluten network needed for a crisp yet chewy crust. Plus, the yeast is pre-measured to ensure a slow, steady rise in the fridge, so you don’t have to worry about over-proofing.
- High-protein flour for structure and chew.
- Pre-measured salt and yeast for consistent results.
- No additives or preservatives—just pure ingredients.
Step-by-Step: Making 72-Hour Pizza Dough
Making the dough is incredibly simple. Start by emptying the contents of the 72-Hour Pizza Dough Mix into a large mixing bowl. Add the recommended amount of lukewarm water (check the package for exact measurements) and stir with a wooden spoon or your hands until a shaggy dough forms. It’s okay if it’s a bit sticky—that’s normal.
Next, knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook. Once the dough is ready, shape it into a ball and place it in a lightly oiled container. Cover and refrigerate immediately. The dough will rise slowly over the next 72 hours, developing flavor and structure.
After 72 hours, remove the dough from the fridge and let it come to room temperature for about 30-60 minutes. Divide it into individual dough balls (about 250g each for a 12-inch pizza) and let them rest for another 30 minutes before stretching. This relaxes the gluten, making it easier to shape.
- Use a digital scale for consistent dough ball weights.
- Lightly oil the container to prevent sticking.
- Don’t skip the room-temperature rest—it’s crucial for easy stretching.
Tools to Elevate Your Pizza Game
While the dough is the star, having the right tools can make a huge difference in the final result. A Baking Steel is essential for achieving that restaurant-quality char and crispness at home. Preheat your steel in the oven at 500°F (260°C) for at least 45 minutes to an hour. The steel retains heat far better than a pizza stone, ensuring a perfectly baked crust.
To handle the dough and transfer your pizza, a good peel is indispensable. The 16" Pizza Peel – Cherry Wood is a beautiful and functional choice. Its thin, tapered edge slides easily under the pizza, and the wood surface is perfect for launching and retrieving. Dust it with a little flour or semolina to ensure your pizza slides off smoothly.
For storing your dough during the cold ferment, consider using a dedicated dough container. The Baking Steel Dough Container — 5L Cold Proofing Box is designed to fit perfectly in your fridge and is large enough for a full batch. Its airtight seal prevents the dough from drying out, and the clear sides let you monitor the rise without opening the lid.
- Preheat your Baking Steel for at least 45 minutes for maximum heat retention.
- Use a wooden peel for launching and a metal one for turning/removing, if you have both.
- A dough container with a tight-fitting lid prevents a dry skin from forming on the dough.
Pro Tips for Perfect Cold-Fermented Pizza
Here are some insider tips to get the most out of your 72-hour dough. First, always weigh your dough balls to ensure even baking. Second, when stretching the dough, use your fingertips to press from the center outward, leaving a slightly thicker rim for the crust. Avoid using a rolling pin, which will deflate the airy structure you’ve worked so hard to create.
Another pro tip: preheat your oven to the highest setting (usually 500-550°F) and place the Baking Steel on the top rack. This mimics the intense heat of a wood-fired oven. If you have a broiler, you can also switch to broil for the last minute to get extra char on the top.
Finally, don’t be afraid to experiment with hydration. The 72-Hour Pizza Dough Mix is calibrated for a specific hydration, but you can add a bit more water (up to 5%) if you prefer a softer, more open crumb. Just be aware that wetter dough is stickier and harder to handle.
- Use a pizza cutter or a sharp knife to slice—don’t press down too hard.
- Let the pizza rest for 2-3 minutes after baking to allow the cheese to set.
- Store leftover dough balls in the fridge for up to 5 days, or freeze for later.
Making 72-hour pizza dough at home is easier than you think, especially with the 72-Hour Pizza Dough Mix from Baking Steel. The long cold ferment gives you that incredible flavor and texture that rivals your favorite pizzeria. Pair it with a Baking Steel for the perfect bake, and you’ll never go back to store-bought dough. Ready to elevate your pizza game? Explore the full range of Baking Steel products to find everything you need for the perfect homemade pizza.
