72-Hour Artisan Pizza Dough

This 72-hour fermented pizza dough delivers an exceptional balance of flavor, texture, and authenticity, rivaling the best pizzerias. The extended fermentation process enhances the dough’s complexity, yielding a light, airy crust with a crisp exterior and a tender, chewy interior. Using high-quality ingredients such as Fior di Latte or Buffalo Mozzarella, San Marzano tomatoes, and Pecorino Romano ensures a rich, well-rounded taste. The dough is carefully kneaded, rested, and shaped to achieve the perfect elasticity for stretching. Whether baked in a traditional pizza oven or a home setup, this recipe guarantees a superior homemade pizza experience. Plan ahead, as patience is key—your reward is an unforgettable pizza night with restaurant-quality results.

Ingredients (Makes 6 pizzas)

1 kg (35 oz) pizza flour
650 ml (2.7 cups) cold water
8.4 g (2 tsp) dry yeast
30 g (5 tsp) salt
Extra virgin olive oil (EVOO), for kneading and drizzling
340 g (1 cup) semolina, plus extra for stretching
2 cans whole peeled tomatoes (San Marzano preferred)
1 ball fresh Fior di Latte or Buffalo Mozzarella
Pecorino Romano cheese, grated
A handful of fresh basil

Nutrition Information (per 100g)

Calories: 250
Fat: 6
Protein: 9
Carbohydrates: 40
Fiber: 3

Directions

Preparing the Dough

1. In a bowl, mix a handful of pizza flour with cold water. Add the yeast and stir thoroughly to activate.

Mixing and Kneading

2. In a large bowl, create a well in the flour and add salt. Gradually incorporate the yeast mixture, mixing with one hand until absorbed. Knead in the bowl for about 20 minutes.

Developing Gluten Structure

3. Transfer the dough to a clean surface and knead until smooth. The dough will be sticky—continue working it with the palms of your hands until it becomes elastic.

Initial Resting

4. Place the dough back in the bowl, cover with a damp cloth, and let it rest for 30 minutes. Knead briefly for another 5-10 minutes.

Fermentation Process

5. Drizzle EVOO over the dough and knead for 1-2 minutes. Cover with a damp cloth and plastic wrap. Let it rest at room temperature for 2 hours, then refrigerate overnight.

Strengthening the Dough

6. The next morning, knead the dough for 10 minutes, cover, and refrigerate for another day.

Final Resting

7. Remove the dough from the fridge, divide into six 270 g portions, and shape into smooth balls. Place in airtight containers and let rise for 4 hours.

Preparing the Sauce

8. Crush the whole peeled tomatoes in a bowl, add a pinch of salt, and set aside.

Stretching the Dough

9. Lightly coat the dough balls with semolina. Stretch each ball over an inverted bowl to form a round shape, ensuring an even thickness.

Assembling the Pizza

10. Place the stretched dough on a wooden pizza peel. Spread tomato sauce, sprinkle Pecorino Romano, add basil leaves, and top with mozzarella. Drizzle with EVOO.

Baking

11. Preheat the oven to 350°C (662°F). Slide the pizza into the oven, bake for 3 minutes, rotating every 30 seconds. Continue rotating every 5 seconds if needed until the crust is crisp.

Serving

12. Slice the pizza while hot and serve immediately.

Cookix's Secrets

Alternative Cooking Method

Cook the pizza in a cast-iron skillet on the stovetop before finishing under a broiler.

Alternative Proteins

Include prosciutto, smoked salmon, or grilled chicken for a protein boost.

Baking Technique

Rotate the pizza frequently to ensure even cooking and a crispy crust.

Bold Flavor Enhancements

Add garlic-infused olive oil or chili flakes for extra depth.

Dough Handling

Ensure the dough is properly rested to develop its elasticity and flavor.

Healthier Option

Use whole wheat flour for a more nutritious crust.

Ingredient Quality

Use high-quality mozzarella and San Marzano tomatoes for the best taste.

Seasonal Tweaks

Top with seasonal vegetables like zucchini or roasted peppers.

Ask Cookix, your sous-chef