Three ingredients. 72 hours. The best pizza you've made at home.

This is the exact recipe I've been making for over a decade, my 72-hour cold ferment pizza dough, pre-measured and pre-portioned in a bag. The best premade pizza dough you'll find, because it's not factory-made. It's my actual recipe, with Central Milling organic flour. Just add water. No scale. No measuring. No guesswork.

One pack makes 4 pizzas. Four 250-gram dough balls, each one perfect for a 12-inch pie. Or divide into 3 larger balls for 14–16 inch pizzas. Your call.

9 Month Shelf Life · Organic Central Milling Flour · Three Ingredients

 

Choose your pack

1 Pack — $29 · makes 4 pizzas · $7.25/pizza

2 Pack — $55 · makes 8 pizzas · $6.88/pizza

3 Pack — $79 · makes 12 pizzas · $6.58/pizza

6 Pack — $139 · makes 24 pizzas · $5.79/pizza — best value

Stock the freezer. Under $6 a pizza. Free shipping over $50.

Just add water

Everything is pre-measured and portioned. Pour the mix into a bowl, add 1¾ cups of water, and knead for 2–3 minutes. That's it. No scale, no measuring cups for dry ingredients, no recipe to follow. The bag is the recipe.

Why 72 hours?

Great pizza dough takes time. A 72-hour cold ferment breaks down gluten and complex sugars, making the dough easier to digest and developing the deep, complex flavor you can actually taste in the crust. It's why the best pizzerias ferment for days, and now you can do it at home, without a recipe or a math degree.

What's inside

Three ingredients. That's the whole list.

• Central Milling Organic Unbleached Wheat Flour — the same flour used by top bakeries and pizzerias across the country. No bleach, no bromation, no nonsense.
• Sea Salt — for flavor and ferment control. That's its whole job, and it does it.
• Dry Yeast — the slow engine that builds flavor over 72 cold hours.

No preservatives. No additives. No sugar. No malt powder, no "organic honey," no conditioners. If it's not one of those three, it's not in here.

How it works

1. Pour the mix into a bowl.
2. Add 1¾ cups of water and mix until combined.
3. Knead by hand for 2–3 minutes until smooth.
4. Cover and rest at room temperature for 12–24 hours.
5. Transfer to the fridge for 2 days to ferment.
6. About 3 hours before baking, divide into 4 dough balls, cover, and let rest at room temperature.

The dough does the work. You just wait. And when you stretch it, it stretches like yoga, no fighting, no tearing, no stress. That's why we call our mascot Yoga Dough.

Not just pizza

This dough makes incredible ciabatta, baguettes, calzones, pretzels, focaccia, and bread. One dough ball, infinite possibilities.

Why this exists

I invented the Baking Steel in 2012. Since then, the number one question I get is: "What about the dough?" People buy the steel, they get an incredible bake, but the dough is where most home pizza makers struggle. This pack removes the struggle. Same recipe I've used to feed hockey teams, teach thousands of live classes, and make tens of thousands of pizzas. Now it's in a bag.

Andris

• Makes: 4 pizzas (250g dough balls) or 3 large pizzas
• Just add water — no scale needed
• Organic flour from Central Milling
• 72-hour cold ferment — easier to digest, deeper flavor
• Shelf stable — store in your pantry, 9 month shelf life
• No preservatives, no additives, no sugar
• Want the science behind the recipe? Read this.

 

Better than store bought pizza dough

If you've ever searched for the best store bought pizza dough, you know the options are disappointing, preservatives, refined flour, zero flavor. Our 72-Hour Dough Mix is premade pizza dough done right: organic ingredients, a real fermentation process, and the same recipe used by thousands of home pizza makers. It's the convenience of premade dough with the quality of homemade.

Free shipping on all orders Ships to US addresses only.