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72-Hour Artisan Pizza Crust with Fresh Marinara Sauce

This 72-hour fermented pizza dough made with fine Tipo 00 flour delivers a light, chewy crust packed with complex flavor. Paired with a simple yet vibrant homemade marinara sauce from fresh tomatoes, garlic, and olive oil, this recipe brings authentic Italian-style pizza right to your kitchen. Ideal for those who appreciate slow fermentation and fresh ingredients, this pizza crust and sauce combo balances rustic charm with refined technique for an unbeatable homemade experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Cold Fermentation Time 2 days
Total Time 2 days 12 hours 20 minutes
Servings: 2 medium pizzas
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 500 g Tipo 00 flour or unbleached all-purpose flour
  • 325 g water 65% hydration
  • 10 g fine sea salt
  • 2 g dry yeast or 5g fresh yeast
Marinara Sauce Ingredients
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic finely minced
  • 4 large ripe tomatoes or 1 can whole peeled San Marzano tomatoes
  • to taste salt
  • to taste black pepper
  • a pinch sugar optional, to balance acidity

Method
 

Preparing the Dough
  1. In a large bowl, combine Tipo 00 flour, salt, and yeast. Gradually add water while mixing until a rough, sticky dough forms. Cover loosely and rest at room temperature for 30 minutes.
  2. Perform three sets of stretch-and-folds every 30-40 minutes over the next 1 to 2 hours to strengthen gluten. To do this, stretch one edge of the dough upward and fold it over the center, rotating the bowl 90° each time.
  3. Cover the bowl and refrigerate the dough for 72 hours to allow slow fermentation and flavor development.
Shaping and Prepping Dough for Baking
  1. Remove the dough from the fridge 2 hours before baking to come to room temperature. Divide into two balls and let rest covered on a floured surface.
  2. Preheat the oven to the highest temperature possible (around 500°F/260°C), placing a pizza stone or steel inside for at least 45 minutes.
  3. Stretch each dough ball gently into a 10-12 inch round on a floured surface, avoiding a rolling pin to preserve air pockets.
Making the Marinara Sauce
  1. Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant but not browned, about 30 seconds.
  2. Add crushed fresh or canned tomatoes to the pan. Season with salt, pepper, and optional sugar. Simmer gently for 20-30 minutes, stirring occasionally, until sauce thickens and flavors meld.
Baking and Finishing
  1. Place the stretched dough with parchment onto the preheated pizza stone or steel. Bake for 7-10 minutes until crust is puffed and golden and toppings are cooked.
  2. Remove pizza from oven, drizzle with extra virgin olive oil or sprinkle flaky salt and fresh herbs as desired. Let rest for 1-2 minutes before slicing.

Notes

  • Use high-quality Tipo 00 flour for best texture and flavor, but unbleached all-purpose flour can be substituted if necessary.
  • Maintain precise timing during stretch-and-folds to develop gluten properly without overworking the dough.
  • Letting dough rest at room temperature before shaping makes it easier to handle.
  • Preheat pizza stone or steel thoroughly to ensure a crispy crust.
  • For a smoother marinara, blend the sauce after simmering or leave it chunky for rustic texture.