Updated Pizza Dough Recipe

Serves 1
tiktok.com

Directions

  1. 1Combine 50g AP flour, 0.12g instant dry yeast, and 50g cold water in a bowl to make the poolish.
  2. 2Combine 50g AP flour, 0.12g instant dry yeast, and 50g cold water in a bowl to make the poolish.
  3. 3Combine 50g AP flour, 0.12g instant dry yeast, and 50g cold water in a bowl to make the poolish.
  4. 4Mix the ingredients for the poolish.
  5. 5Mix the ingredients for the poolish.
  6. 6Mix the ingredients for the poolish.
  7. 7Let the poolish sit for 12 hours at room temperature.
  8. 8Let the poolish sit for 12 hours at room temperature.
  9. 9Let the poolish sit for 12 hours at room temperature.
  10. 10Add 20g of sourdough starter ("LeBron") to the active poolish.
  11. 11Add 20g of sourdough starter ("LeBron") to the active poolish.
  12. 12Add 20g of sourdough starter ("LeBron") to the active poolish.
  13. 13Add 210g cold water to the mixture.
  14. 14Add 210g cold water to the mixture.
  15. 15Add 210g cold water to the mixture.
  16. 16Add 0.3g instant dry yeast.
  17. 17Add 0.3g instant dry yeast.
  18. 18Add 0.3g instant dry yeast.
  19. 19Break up the mixture with a whisk.
  20. 20Break up the mixture with a whisk.
  21. 21Break up the mixture with a whisk.
  22. 22Pour the mixture into a bowl with 400g AP flour.
  23. 23Pour the mixture into a bowl with 400g AP flour.
  24. 24Pour the mixture into a bowl with 400g AP flour.
  25. 25Add 3g diastatic malt powder.
  26. 26Add 3g diastatic malt powder.
  27. 27Add 3g diastatic malt powder.
  28. 28Mix until you get a shaggy dough.
  29. 29Mix until you get a shaggy dough.
  30. 30Mix until you get a shaggy dough.
  31. 31Knead the dough in a stand mixer for 10 minutes.
  32. 32Knead the dough in a stand mixer for 10 minutes.
  33. 33Knead the dough in a stand mixer for 10 minutes.
  34. 34Add 10g fine sea salt.
  35. 35Add 10g fine sea salt.
  36. 36Add 10g fine sea salt.
  37. 37Add 5g olive oil.
  38. 38Add 5g olive oil.
  39. 39Add 5g olive oil.
  40. 40Perform stretch and folds every 20 minutes for the next hour until the dough passes the window pane test.
  41. 41Perform stretch and folds every 20 minutes for the next hour until the dough passes the window pane test.
  42. 42Perform stretch and folds every 20 minutes for the next hour until the dough passes the window pane test.
  43. 43Divide the dough into two portions.
  44. 44Divide the dough into two portions.
  45. 45Divide the dough into two portions.
  46. 46Wrap each portion of dough into a ball.
  47. 47Wrap each portion of dough into a ball.
  48. 48Wrap each portion of dough into a ball.
  49. 49Build a little tension on the cutting board while shaping the dough.
  50. 50Build a little tension on the cutting board while shaping the dough.
  51. 51Build a little tension on the cutting board while shaping the dough.
  52. 52Close up the dough completely to avoid thin spots when stretching.
  53. 53Close up the dough completely to avoid thin spots when stretching.
  54. 54Close up the dough completely to avoid thin spots when stretching.
  55. 55Oil up a container.
  56. 56Oil up a container.
  57. 57Oil up a container.
  58. 58Place the dough in the oiled container.
  59. 59Place the dough in the oiled container.
  60. 60Place the dough in the oiled container.
  61. 61Leave the dough in the fridge for 24-72 hours for cold fermentation.
  62. 62Leave the dough in the fridge for 24-72 hours for cold fermentation.
  63. 63Leave the dough in the fridge for 24-72 hours for cold fermentation.

Ingredients

  • 50 g AP flour
  • 50 g AP flour
  • 50 g AP flour
  • 0.12 g instant dry yeast
  • 0.12 g instant dry yeast
  • 0.12 g instant dry yeast
  • 50 g cold water
  • 50 g cold water
  • 50 g cold water
  • 20 g LeBron (sourdough starter)
  • 20 g LeBron (sourdough starter)
  • 20 g LeBron (sourdough starter)
  • 210 g cold water
  • 210 g cold water
  • 210 g cold water
  • 0.3 g instant dry yeast
  • 0.3 g instant dry yeast
  • 0.3 g instant dry yeast
  • 400 g AP flour
  • 400 g AP flour
  • 400 g AP flour
  • 3 g diastatic malt powder
  • 3 g diastatic malt powder
  • 3 g diastatic malt powder
  • 10 g fine sea salt
  • 10 g fine sea salt
  • 10 g fine sea salt
  • 5 g olive oil
  • 5 g olive oil
  • 5 g olive oil

Equipment

bowlspatulawhiskstand mixercutting boardknifecontainer

Tips

  • The poolish improves the texture of the dough.
  • The dough needs to be closed up completely or you will get thin spots when stretching.
Updated Pizza Dough Recipe | Clip Recipe