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holding a cold ferment pizza dough.
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4.89 from 18 votes

72 Hour Cold Ferment Pizza Dough

This Cold Ferment Pizza Dough is super easy to make, super delicious, and requires minimal effort! It's a great pizza dough for pizza night or for making calzones!
Prep Time20 minutes
Resting Time3 days
Total Time3 days 20 minutes
Course: Dinner, Pizza
Cuisine: Italian-Inspired
Diet: Vegetarian
Servings: 2 medium-sized pizza doughs
Calories: 1522.56kcal
Author: Tracey Gene

Ingredients

  • 697 grams all-purpose flour plus more to shape and fold the dough (about 1/4 cup)
  • 558 grams water
  • 4 grams instant or dry active yeast
  • 17 grams salt
  • 3 tbsp extra virgin olive oil

Instructions

  • Mix the Dough.
    Heat water to 80° F, and add the instant yeast.
    Add flour and salt to a large bowl and toss together.
    Add the water and yeast mixture to the bowl, and use a spatula to mix everything until a dough forms.
  • Fold Pizza Dough.
    Wet your hand and start folding the dough by grabbing the bottom, stretching it up and out, and folding it over on top. Rotate the bowl clockwise and repeat about 5 times until the dough no longer breaks when stretched and becomes springy.
    If need to, transfer to a floured surface and repeat.
  • Cut Dough in Half.
    Divide the dough into 2 dough balls, weighing about 600 grams each.
  • Fold Dough, add Olive Oil, and Rest.
    Repeat folding each dough once more and then transfer them to 2 separate medium bowls. Add olive oil on top and spread it all over the dough. Cover with plastic wrap, and place it in the fridge for 24 – 72 hours.
  • Roll Out Pizza Dough.
    Remove the dough from the fridge, and generously flour a surface. Roll out the dough to make a medium-sized pizza (8 slices).

Notes

Up to 72 hours is the desirable timeframe for maximum flavor. But having the dough ferment for up to 12 hours and 24 hours is also good. After 72 hours, transfer unused pizza dough to the freezer until ready to use.
Store leftover pizza dough after 72 hours in the freezer for up to 3 months. Be sure to shape the dough before transferring a freezer-safe bag.
Take the frozen pizza dough out of the freezer to thaw the night before in the fridge.

Nutrition

Serving: 1g | Calories: 1522.56kcal | Carbohydrates: 266.76g | Protein: 36.81g | Fat: 31.57g | Saturated Fat: 4.43g | Polyunsaturated Fat: 4.38g | Monounsaturated Fat: 20.83g | Sodium: 3316.93mg | Potassium: 392.95mg | Fiber: 9.95g | Sugar: 0.94g | Vitamin C: 0.01mg | Calcium: 63.56mg | Iron: 16.4mg