Recipe Detail

3 Day Pizza Dough

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  • Brief Description

    This is pizza dough I use for round and square pizzas. It has great elasticity from the 00 flour, but also a nice crispy crust from using bread flour as well. You can use equal parts, or just all of one flour if that's what you have.

  • Main Ingredient


  • Category:  Pizza

  • Cuisine:  American

  • Prep Time:  30 min(s)

  • Cook Time:  5 min(s)

  • Recipe Type:  Public

  • Source:

    Baking Steel and experimenting.

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  • Notes:

    This recipe makes 4 x 225g dough balls, which are personal size, or 2 x 450g dough balls. For 00 Flour I use Il Caputo. For Bread Flour I use King Arthur. If you have less or no time to ferment (only 24 hours) use double the yeast (2 g).

  • Posted By:  EhrlEats

  • Posted On:  May 10, 2021

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Number of Servings:


  1. 250 grams - 00 Flour
  2. 250 grams - Bread Flour
  3. 16 grams - Fine Sea Salt
  4. 1 grams - Active Dry Yeast
  5. 350 grams - Warm Water 105 Degrees
  6. 1 tablespoons - Extra Virgin Olive Oil


1. Add dry ingredients to large bowl and whisk together.
2. Once combined, slowly add warm water.
3. Using a wooden spatula, mix ingredients. Once loosely formed place contents on a floured counter. Form a large ball with hands!
4. Oil the inside of your empty mixing boil with olive oil, then place dough ball back in the bowl. Cover tightly with plastic wrap.
5. Rest at room temp 24 hours.
6. After rest, form into tight dough balls and place into containers, seam side down, and cover. You will need extra flour here if dough is too sticky to form a ball.
7. Place containers in fridge then Cold Ferment for 2-3 days.
8. Dough should be taken out of fridge 2-3 hours before pizza making!


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