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72 Hour Pizza Dough

This 72 Hour Pizza Dough is super easy to make and super delicious, and requires minimal effort! It's a great pizza dough for pizza night or for making calzones!
Course Entree, Pizza
Cuisine Italian-Inspired
Keyword 72 hour pizza dough, easy pizza dough, homemade pizza dough, overnight pizza dough, pizza dough, refrigerator pizza dough
Prep Time 10 minutes
Resting Time 3 days
Total Time 3 days 10 minutes
Servings 2 medium-sized pizza doughs or 12 small calzones
Author Tracey Gene

Ingredients

  • 697 grams of all-purpose flour about 4 1/4 cups
  • 558 grams of water about 2 1/3 cup
  • 4 grams of instant or dry active yeast about 1 tsp
  • 17 grams of salt about 2 1/2 tsp
  • 3 tbsp olive oil

Instructions

  • Heat the water to 80 degrees F and add the yeast on top. Add flour and salt to a large bowl and toss together. Add water and yeast mixture to the bowl and olive oil. By using a spatula, carefully mix everything until a dough forms. Wet your hands and start folding the dough. See Picture 2 noted above in the gallery and Picture 1 noted below for examples. To do this, you will grab the bottom of the dough, stretch it and fold it on top. Rotate the bowl clockwise and repeat about 5 times until the dough no longer breaks when stretched.
  • Transfer dough to a floured surface and repeat folding the dough. Do this about 5 more times by adding a little flour until the dough no longer sticks to your hands, and the dough becomes springy.

Follow Options 1 or 2 noted below:

  • Option 1: Transfer the dough back to the bowl, add more olive oil, rub it all over the dough, cover the bowl with plastic wrap, and place it in the fridge for 24 - 72 hours. When you remove the dough from the fridge, uncover the plastic wrap, cut the dough in half, and roll it out to make 2-medium size pizzas or cut into smaller pieces to make small handheld calzones.
  • Option 2: Divide the dough into 2 dough balls, weighing about 600 grams each. Repeat folding the dough once and then transfer to medium bowls, add olive oil to the dough, cover with plastic wrap and place it in the fridge for 24 - 72 hours. When you remove the dough from the fridge, uncover the plastic wrap and roll out the dough to make a medium-sized pizza (8 slices). If only using 1 of the doughs, transfer the other dough to a large plastic bag and store the dough in the freezer for up to 5-months.