# Updated Pizza Dough Recipe

This updated pizza dough recipe yields a crust with great texture through the use of a poolish and cold fermentation.

- Servings: 2 servings
- Cuisine: Italian
- Category: Baked Goods
- Language: en

## 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

## Instructions

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

## Equipment

- bowl
- spatula
- whisk
- stand mixer
- cutting board
- container

## 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.

## Source

- Original video: https://vt.tiktok.com/ZSD2TMyB1/
- Recipe page: https://www.cliprecipe.com/recipe/a30b49f9-917a-49cd-af3c-e82349da7a8e
- Extracted: 2025-09-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt