Note: Our dough only has 5 ingriedients: flour, salt, water, oil and yeast. After combining the ingredients, we kick off our 72 hours with a 24 hour bulk fermentation at room temperature. After 24 hours, we shape the dough into balls and cold ferment it for an additional 48 hours before itÔÇÖs ready for your pizza night. In the long, slow fermentation process, our pizza dough produces important nutrients such as iron, zinc, magnesium, antioxidants, folic acid and vitamins (such as A, B6, B12, C, D, E, K). This makes our pizzas not only outwordly delicious, but also easier for our bodies to absorb and digest.