This dough became my go-to after launching Baking Steel. I had tested dozens of formulas, but this one just kept rising to the top.
It started with inspiration from Jim Lahey’s no-knead dough, that method opened my eyes. The slow fermentation. The simplicity. From there, I kept tweaking until I landed here: 72 hours of cold fermentation, minimal handling, and maximum payoff.
Four ingredients. Three days. One perfect pizza dough. Let’s make it
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TimeStamp
0:00
0:25 The logic of a 3 day dough
0:44 Pizza dough ingredients, flour salt water and yeast.
1:16 whisk yeast and flour together
1:29 dissolve sea salt in water
1:43 Combine salted water into flour mixture
2:06 combine all ingredients and knead for 2-3 minutes
3:04 place dough mixture into covered bowl rest at room temp 8-10 hours
3:35 Place dough in fridge for 2 full days
4:03 Remove dough from fridge and divide into equal portions 240 grams each
4:25 How to make pizza dough balls
5:30 Allow dough balls rest for several hours before stretching
3 Day pizza dough
Ingredients
500 grams organic bread flour
350 grams filtered water
16 grams sea salt
1 gram active dry yeast
1-3 days of fermentation
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