72 Hour Cold Fermented Pizza Dough

Pizza Dough Build • 72 hour • cold fermentation • flavor-first timeline

Time does the heavy lifting here. Long cold fermentation builds flavor, relaxes handling, and gives you that chewy-crisp edge without turning the dough into a tragic sticky puddle.

Flour: 1000 g

Total water: 650 g

Salt: 26 g

Active dry yeast: 1 g

Olive oil: 10 g

Cold Hold: ~72 hours

Core Strategy

Use strong flour, low yeast, and controlled temperatures so fermentation deepens flavor without collapsing the dough structure.

Cold time builds complexity. You still need discipline on timing and dough temperature, or the whole thing gets weird fast.

Quick Jump

Philosophy • Ingredients • Ball Weights • Process • Why It Works

The Philosophy

Longer fermentation means enzymes and yeast get more runway. Flavor gets deeper, handling gets nicer, and your crust has a better shot at greatness.

If you run a 72-hour timeline, use flour with enough strength to survive the ride. Caputo does that well: structure up front, extensibility later, and less dough drama at launch time.

Ingredients

Ingredient	Amount	Notes
Caputo 00 flour	1000 g	Strong base for long cold fermentation.
Warm water (for bloom)	325 g	Heat to 105-115 F before adding active dry yeast.
Room-temp water	325 g	Combined with oil before joining the bloomed yeast water.
Fine sea salt	26 g	Mix this directly into the flour before adding liquids.
Active dry yeast	1 g	Bloom first so you know it is alive and not on strike.
White sugar	1 tsp	Add to the bloom so yeast wakes up faster and gives a clear foam check.
Olive oil	10 g	Not optional. It is in the formula.

Ball Weights

Pizza Size	Dough Ball Weight
12 inch	240 g
14 inch	320 g

This batch size is fixed at 1000 g flour. No percentages, no mystery algebra, no spreadsheet panic.

Temperature Targets

Bloom water: 105-115 F for active dry yeast.

Main mix water: cool enough to finish at target dough temperature.

Final dough temp: 72-75 F after mixing.

Cold storage: around 38 F in proofing box.

Process

Step 1 (Day 1)

Bloom The Yeast In Half The Water

Combine 1 g active dry yeast and 1 tsp white sugar with 325 g water at 105-115 F. Mix until smooth and let it bloom for 10 minutes.

Checkpoint

You want a foamy top. If it stays flat, yeast may be old, water may be too cold, or you roasted it above 120 F.

Step 2 (Day 1)

Prep Dry And Liquid Bowls

In your main bowl, whisk together 1000 g flour and 26 g fine sea salt.

In a second bowl, combine 325 g room-temp water and 10 g olive oil.

Why

Dry mix first so salt is evenly distributed. Liquid mix first so oil is not floating around acting mysterious.

Step 3 (Day 1)

Combine Liquids, Then Mix With A Dutch Whisk

Add the room-temp water/oil mixture to the bloomed yeast water.

Pour all liquid into the flour/salt bowl and mix with a Dutch whisk until shaggy and no dry pockets remain.

Checkpoint

Target final dough temp is 72-75 F. If you overshoot badly, fermentation timing gets rude.

Step 4 (Day 1)

Rest, Fold, Then Cold Transfer

Rest the dough 20 minutes on the bench, then do one round of folds to tighten the mass.

Let it sit at room temperature for another 45 minutes, then transfer to a covered proofing box in the fridge at 38 F.

Why

This kickstarts fermentation before the long cold hold takes over.

Step 5 (Day 2 -> Day 3)

Late Divide For Flavor

At about 36-40 hours total, divide and ball: 240 g for 12-inch pies or 320 g for 14-inch pies.

Shape tight for surface tension, return dough balls to proofing box, and refrigerate for the remaining ~32 hours.

Need the full shaping workflow? Use the Pizza Shaping Playbook.

Checkpoint

Keep the box covered. Dough likes humidity. Dry skin is for lizards, not pizza.

Step 6 (Day 3)

Warm Before Shaping

Pull dough balls 2-3 hours before shaping and baking so they can relax and come toward room temperature.

Then open dough using the Pizza Shaping Playbook before topping and launch.

Ready Sign

Dough should feel airy and extensible, not cold and stubborn.

Why This Works

Over 72 hours, controlled proteolysis and acid development deepen flavor and improve handling. Starting with stronger flour means enough gluten structure remains after the long ferment to support gas retention and oven spring.

Low yeast keeps the dough from over-racing. Blooming active dry first confirms the yeast is alive before you commit flour and time, and fixed grams keep the process repeatable.

Operational Notes

If your fridge runs warm, fermentation accelerates. Adjust timelines, not your expectations.
Keep dough covered during all cold stages to prevent skinning.
Shaping and launch technique are covered in the Pizza Shaping Playbook.