מתכון לבצק פיצה ב-72 שעות לשלמות פריכה ומותססת בבית

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

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