Updated Pizza Dough Recipe
Serves 2
Directions
- 1Add 50g of all-purpose flour to a bowl.
- 2Add 0.12g of instant dry yeast.
- 3Add 50g of cold water.
- 4Mix the ingredients to form the poolish.
- 5Let the poolish sit for 12 hours at room temperature.
- 6After 12 hours, the poolish should be active.
- 7Add 20g of sourdough starter (LeBron) to the active poolish.
- 8Add 210g of cold water.
- 9Add 0.3g of instant dry yeast.
- 10Whisk the mixture to break up the yeast.
- 11Add 400g of all-purpose flour to a separate bowl.
- 12Add the wet mixture to the flour.
- 13Add 3g of diastatic malt powder.
- 14Mix until you get a shaggy dough.
- 15Mix the dough in a stand mixer for 5 minutes.
- 16Add 10g of fine sea salt.
- 17Add 5g of olive oil.
- 18Perform stretch and folds every 20 minutes for the next hour until the dough passes the window pane test.
- 19The dough should look similar to the one shown, being elastic and thin enough to see through.
- 20Divide the dough into two equal portions.
- 21Wrap each portion into a ball.
- 22Build tension on the cutting board by rotating the dough ball.
- 23Close up the dough completely to avoid thin spots when stretching.
- 24Oil a container.
- 25Place the dough ball in the oiled container.
- 26Leave the dough in the fridge for 24-72 hours to cold ferment and develop blisters.
Ingredients
- 50 g all purpose flour
- 0.12 g instant dry yeast
- 50 g cold water
- 20 g LeBron (sourdough starter)
- 210 g cold water
- 0.3 g instant dry yeast
- 400 g all purpose flour
- 3 g diastatic malt powder
- 10 g fine sea salt
- 5 g olive oil
Equipment
bowlspatulawhiskstand mixercutting boardcontainer
Tips
- The dough needs to be closed up completely or you will get thin spots when stretching.
- This recipe makes enough dough for two 15-16 inch pies.
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