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    Home » Recipes » Basics

    Published: Apr 11, 2017 · Updated: Mar 24, 2024 by Becky Sue

    72 Hour Pizza Dough from Baking Steel

    ↓ Jump to Recipe
    72 Hour Pizza Dough from Baking Steel.
    72 Hour Pizza Dough from Baking Steel.

    For years I've tried and failed miserably to master pizza at home. I've attempted every trick under the Tuscan sun. Multiple pizza stones. A rippin' hot oven. I even convinced my husband to rig up a primitive brick and stone pizza oven on the BBQ. The lightbulb moment came when I discovered this 72 Hour Pizza Dough from Baking Steel. 

    Jump to:
    • Pizza problems
    • The Baking Steel solution
    • Buy Baking Steel
    • 💭 Top tip
    • 📖 Variations
    • 🥘 Ingredients
    • 🔪 Instructions
    • Recipe
    • Comments

    Pizza problems

    Generally, it goes down like this. I  buy mediocre, pre-packaged dough at the grocery store, because I never plan ahead enough to make my own dough. Then, I overdo it on sauce and toppings. I get a misshapen, heavy pizza that glues itself defiantly to the peel. When it comes time to transfer the pizza to the oven, I go into full-blown panic mode. I hesitate halfway through the transfer, dropping ingredients all over my fiery-hot oven floor. This tends to set off every fire alarm in the house and results in a sad, half calzone/half pizza, half burnt/half undercooked hybrid. I scrape up the mess, and my pride, eating the few edible bites as I waft the lingering smoke from the air.

    The Baking Steel solution

    This is how it went every single time until I met Andris Lagsdin, the genius behind Baking Steel. Earlier this year I had the opportunity to visit Andris in real life, at his studio just outside of Boston. From that moment on, my whole homemade pizza-making game changed forever.

    The steel dossier

    If you've never heard of Baking Steel, it's basically the best thing to happen since sliced pizza. Andris has a pretty epic story of how he brilliantly schemed up the ultimate game changer in the homemade pizza situation. I wish I had one of those side by side, infomercial style, before and after pics. I will just let the after-images speak for themselves. I'd all but given up on the idea of homemade pizza. Then, Andris showed me his simple recipe for 72 Hour Pizza Dough from Baking Steel and a few basic tips for using the Baking Steel to get artisan style, pizzeria quality pies at home. 

    Buy Baking Steel

    This recipe for 72 Hour Pizza Dough from Baking Steel uses just 4 ingredients. It takes minimal effort and just a little planning ahead to develop that classic pizzeria-style pizza crust we all know and love. I promise it's worth the effort. Purchasing Baking Steel is worth it's weight in steel (which is crazy heavy). 

    💭 Top tip

    I now make this 72 Hour Pizza Dough from Baking Steel almost weekly. That way, I always have dough ready to go when a pizza craving hits. So basically daily. This simple dough is a tried and true recipe that delivers on both flavor and texture. Allowing the 72 Hour Pizza Dough to age for all of those hours helps to develop a deeper flavor. I hear the aging aids in the char factor, too. Bonus! 

    There you have it, game-changing homemade pizza thanks to this 72 Hour Pizza Dough from Baking Steel and the magic of a rippin' hot Baking Steel. 

    📖 Variations

    If you need a little pizza inspiration, I've got you, boo. 

    • Cheesy Garlic Bread Pizza by Baking The Goods
      Cheesy Garlic Bread Pizza
    • Garlic & Fennel Mushroom Pizza adapted from the original recipe from Life Is But A Dish and baked on Baking Steel.
      Garlic & Fennel Mushroom Pizza
    • Tomato Confit Burrata and Arugula Pizza by Baking The Goods
      Tomato Confit Burrata and Arugula Pizza
    • Fig and Pistachio Pesto Pizza
      Fig and Pistachio Pesto Pizza

    🥘 Ingredients

    Just 4 simple ingredients go into the 72 Hour Pizza Dough.
    Just 4 simple ingredients go into the 72 Hour Pizza Dough.

    🔪 Instructions

    Gently kneading the dough for about 5 minutes to get rid of any clumps
    Gently knead the dough for about 5 minutes to get rid of any clump-age.
    rolling pizza dough into a boule
    Carefully roll into a boule by gathering dough into a ball and rolling between your hands along a pivot point in the center, giving slight pressure into the surface.
    pizza dough fermenting and growing
    After "bulk fermenting" at room temperature for 24 hours, your 72 Hour Pizza Dough will start to come alive and bubble up.
    holding the 72 hour pizza dough after fermentation to show its elasticity
    The dough will have doubled in size and should have a nice elasticity to it.
    pizza dough divided into 4 equal parts
    Divide the dough into 4 equal parts and begin shaping. I start by folding it into thirds link and envelope, then rotating 90° and repeating the fold. Then pinched the bottom together to gather the dough into a ball shape.
    Folding the dough like an envelope. bottom up, then top down.
    Fold the dough like an envelope.
    pinching the top of the pizza dough ball
    Then pinch into a round and gently roll to form a perfect boule.
    a close up of the pizza dough balls ready to chill for 48 hours
    Now that the 72 Hour Pizza Dough is all shaped up, let it rest in the fridge for 48 more hours to develop a deep flavor.
    a slab of well-used Baking Steel for perfect pizza
    Look at that sexy slab of Baking Steel, this is the key to the ultimate home baked pizza!
    a top down shot of pizza made with 72 hour pizza dough on Baking Steel
    Drumroll please....this is how the 72 Hour Pizza Dough bakes up on a rippin' hot Baking Steel! Pure magic. This recipe: Garlic & Fennel Mushroom Pizza at Life Is But A Dish.
    Print

    Recipe

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    72 Hour Pizza Dough by Baking Steel.

    72 Hour Pizza Dough from Baking Steel


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

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    Description

    This 72 Hour Pizza Dough from Baking Steel is chewy, flavorful and everything you love about pizzeria style pizza dough easily made at home. 


    Ingredients

    Units
    • 500 grams bread flour or all purpose flours - we prefer bread ((* 3 ¾c))
    • 16 grams fine sea salt ((* 2 tsp))
    • 1 gram active dry yeast ((* ¼ tsp))
    • 350 grams water ((* 1 ½ cups))

    Instructions

    1. Combine dry ingredients into a bowl and whisk.
    2. Slowly add water, using a wooden spoon mix thoroughly. 
    3. Remove from bowl and knead for 2-3 minutes to remove any clumps.
    4. Place dough in a bowl and cover with a damp cloth or plastic wrap.  
    5. Place on counter and bulk ferment for 24 hours at room temperature.
    6. Lightly flour a work surface, remove dough and place on floured work surface.
    7. Divide dough into equal portions. (this recipe makes 4- 10" pies or 3- 12"-14" pies)
    8. Next we're going to make dough balls. Place one dough between your hands and fold two sides into center. Rotate 90° and fold into center, continue this process until a ball is formed. Place smooth side into palm and swiftly pinch the seam closed. You can be aggressive with the pinch. Gently roll between your hands to form a tight boule. 
    9. Place dough into highly oiled plastic cylindrical containers (16 oz. deli takeout containers are perfect for this), date containers and place in fridge for 48 hours.
    10. Remove from refrigerator at least 1 hour before you use.  

    Notes

    This recipe is lovingly borrowed, with permission, from the original 72 Hour Pizza Dough recipe from Baking Steel.

    This recipe makes 4- 10" pies or 3- 12"-14" pies. 

    Once the dough has fully risen and aged in the fridge, feel free to freeze the dough (in the containers) until you are ready to use it. Then thaw it out in the fridge overnight before you use it. 

    Need help? Hot tip?

    Find Baking the Goods on Instagram & Pinterest, or let's chat about how you can work with me.

    More Basics

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      Savory Tart Dough
    • Chocolate Pie Shell
      Chocolate Pie Dough
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      Simple Pizza Sauce
    • Quick and Easy Pizza Dough by Baking The Goods
      Quick and Easy Pizza Dough

    Reader Interactions

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    1. Haydee says

      April 14, 2017 at 6:24 pm

      I have a pizza stone. Would that work as well? Do u know how long i will need to preheat it? I didn't have good results the last time I used it. I really want to make pizza shop style pizza!!

      Reply
      • beckysue says

        April 18, 2017 at 9:15 am

        Hi Haydee. Yes, I've had similar results from a pizza stone in the past, although the Baking Steel really raises to bar. What is most important is that your stone is ripping hot. I would suggest heating it on 500° for at least an hour before baking the pizza. Pizza stones have been known to crack (literally) under pressure, be sure that you put the stone in the oven before heating the oven so they heat up together. To deepen the char on the crust, you might consider baking the pizza on broil for an additional 30-90 seconds. Hope these tips help, good luck!

        Reply
    2. andris says

      April 12, 2017 at 11:10 am

      You nailed it Becky. Truly amazing post and thank you for all the love!

      Your pizza is killer!

      Andris

      Reply
      • beckysue says

        April 12, 2017 at 6:02 pm

        Thanks, buddy! That is a 5 star recipe, thanks for letting me share it and spread the pizza love!

        xo,
        Becky

        Reply

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