Base, Essential

Pizza Dough

A base recipe that all pizza lovers should try out. Explore using preferments and how it impacts your dough. I recommend playing around with it such as adjusting hydration(amount of water), yeast, fermentation time, ect.

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Inspiration

Ingredients

  • Poolish:
  • 150 grams King Arthur Bread Flour
  • 150 grams Ice Water
  • 0.3 grams Yeast
  • Dough:
  • 415 grams King Arthur Bread Flour
  • 4 grams Diastatic Malt Powder
  • 11 grams Fine Sea Salt
  • 8 grams Olive Oil
  • 225 grams Water

Steps

  1. Make a poolish by mixing bread flour, cold water, and a pinch of instant yeast.
  2. Wait around 10-12 hrs for peak poolish.
  3. Add bread flour, diastatic malt powder, instant yeast and mix together.
  4. Add water to poolish and incorporate into dry mixture.
  5. Mix in stand mixer for 8 mins on low speed or by hand till you get a wet mass.
  6. Let it sit for at least 30 mins to 1 hr and half.
  7. Add salt and rest of water and incorporate through mixing for around a 1 min and half.
  8. Add olive oil and mix till olive oil is fully emulsified or incorporated to dough.
  9. Let it sit for 30 mins.
  10. Ball up and put it into the fridge. I prefer to cold proof for at least 48 hrs but it is okay to cold proof for longer.
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