Updated Pizza Dough Recipe

Serves 2
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Directions

  1. 1Add 50g of all-purpose flour to a bowl.
  2. 2Add 50g of all-purpose flour to a bowl.
  3. 3Add 50g of all-purpose flour to a bowl.
  4. 4Add 0.12g of instant dry yeast.
  5. 5Add 0.12g of instant dry yeast.
  6. 6Add 0.12g of instant dry yeast.
  7. 7Add 50g of cold water.
  8. 8Add 50g of cold water.
  9. 9Add 50g of cold water.
  10. 10Mix the ingredients to form the poolish.
  11. 11Mix the ingredients to form the poolish.
  12. 12Mix the ingredients to form the poolish.
  13. 13Let the poolish sit for 12 hours at room temperature.
  14. 14Let the poolish sit for 12 hours at room temperature.
  15. 15Let the poolish sit for 12 hours at room temperature.
  16. 16After 12 hours, the poolish should be active.
  17. 17After 12 hours, the poolish should be active.
  18. 18After 12 hours, the poolish should be active.
  19. 19Add 20g of sourdough starter (LeBron) to the active poolish.
  20. 20Add 20g of sourdough starter (LeBron) to the active poolish.
  21. 21Add 20g of sourdough starter (LeBron) to the active poolish.
  22. 22Add 210g of cold water.
  23. 23Add 210g of cold water.
  24. 24Add 210g of cold water.
  25. 25Add 0.3g of instant dry yeast.
  26. 26Add 0.3g of instant dry yeast.
  27. 27Add 0.3g of instant dry yeast.
  28. 28Whisk the mixture to break up the yeast.
  29. 29Whisk the mixture to break up the yeast.
  30. 30Whisk the mixture to break up the yeast.
  31. 31Add 400g of all-purpose flour to a separate bowl.
  32. 32Add 400g of all-purpose flour to a separate bowl.
  33. 33Add 400g of all-purpose flour to a separate bowl.
  34. 34Add the wet mixture to the flour.
  35. 35Add the wet mixture to the flour.
  36. 36Add the wet mixture to the flour.
  37. 37Add 3g of diastatic malt powder.
  38. 38Add 3g of diastatic malt powder.
  39. 39Add 3g of diastatic malt powder.
  40. 40Mix until you get a shaggy dough.
  41. 41Mix until you get a shaggy dough.
  42. 42Mix until you get a shaggy dough.
  43. 43Mix the dough in a stand mixer for 5 minutes.
  44. 44Mix the dough in a stand mixer for 5 minutes.
  45. 45Mix the dough in a stand mixer for 5 minutes.
  46. 46Add 10g of fine sea salt.
  47. 47Add 10g of fine sea salt.
  48. 48Add 10g of fine sea salt.
  49. 49Add 5g of olive oil.
  50. 50Add 5g of olive oil.
  51. 51Add 5g of olive oil.
  52. 52Perform stretch and folds every 20 minutes for the next hour until the dough passes the window pane test.
  53. 53Perform stretch and folds every 20 minutes for the next hour until the dough passes the window pane test.
  54. 54Perform stretch and folds every 20 minutes for the next hour until the dough passes the window pane test.
  55. 55The dough should look similar to the one shown, being elastic and thin enough to see through.
  56. 56The dough should look similar to the one shown, being elastic and thin enough to see through.
  57. 57The dough should look similar to the one shown, being elastic and thin enough to see through.
  58. 58Divide the dough into two equal portions.
  59. 59Divide the dough into two equal portions.
  60. 60Divide the dough into two equal portions.
  61. 61Wrap each portion into a ball.
  62. 62Wrap each portion into a ball.
  63. 63Wrap each portion into a ball.
  64. 64Build tension on the cutting board by rotating the dough ball.
  65. 65Build tension on the cutting board by rotating the dough ball.
  66. 66Build tension on the cutting board by rotating the dough ball.
  67. 67Close up the dough completely to avoid thin spots when stretching.
  68. 68Close up the dough completely to avoid thin spots when stretching.
  69. 69Close up the dough completely to avoid thin spots when stretching.
  70. 70Oil a container.
  71. 71Oil a container.
  72. 72Oil a container.
  73. 73Place the dough ball in the oiled container.
  74. 74Place the dough ball in the oiled container.
  75. 75Place the dough ball in the oiled container.
  76. 76Leave the dough in the fridge for 24-72 hours to cold ferment and develop blisters.
  77. 77Leave the dough in the fridge for 24-72 hours to cold ferment and develop blisters.
  78. 78Leave the dough in the fridge for 24-72 hours to cold ferment and develop blisters.

Ingredients

  • 50 g all purpose flour
  • 50 g all purpose flour
  • 50 g all purpose 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 all purpose flour
  • 400 g all purpose flour
  • 400 g all purpose 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 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.