Best Pizza Dough Recipe Ever (using preferment or sourdough discard)

 For this recipe, you can use either sourdough discard or make a preferment (poolish) using instant yeast. Allow for 2 days to obtain real flavour!

WHAT IS A PREFERMENT (AKA POOLISH)

Preferment dough refers to a portion of dough that’s mixed before the final dough and allowed to ferment for several hours (or overnight). It’s then added to the main dough to improve flavour, texture, and structure—especially useful for pizza! 

BEST FLOUR FOR PIZZA

Best flour for pizza dough is bread flour or pizza flour which are high protein flours. It makes the crust chewier and creates big holes just like Neapolitan style pizzas from Naples. We recommend the following locally grown certified organic flours:

Kialla Organics Bread & Pizza Flour

Kialla Organic Plain All-Purpose Flour

Wholegrain Milling Organic Premium Baker’s White

IMPORTANT NOTE: Please note that hydration percentages may need adjusting depending on the flour used, so it’s best to hold back a little water at first or add more flour as needed to achieve a good pizza dough consistency. High-temperature ovens, such as wood-fired ovens that can reach up to 400°C, generally perform best with a wetter dough

PIZZA DOUGH RECIPE 

Makes 5 pizza balls, to make 10 simply double the recipe

INGREDIENTS - PREFERMENT

Flour 500g*
Water 500g
4g (1 tsp) of instant dried yeast or 100g of sourdough starter or discard

*If using the Wholegrain Milling Premium Baker’s White, we found that reducing the water by 50g for the preferment works better. 

INGREDIENTS - FINAL DOUGH

All of the preferment 
250g Flour
15g salt 
2 tablespoons of extra virgin olive oil (EVOO)

RECOMMENDED PIZZA BALL WEIGHT 260g - 280g

METHOD

PREFERMENT MIX

1. In a large mixing bowl, combine:

• • 500 g flour
  • 500 g water
  • 4g (1 tsp) instant dried yeast or 100g of sourdough discard (if using)

2. Mix thoroughly with a spatula or Danish whisk until fully combined and there are no dry bits or lumps.

3. Cover the bowl and let it rest at room temperature. Allow the preferment to ferment until bubbly and aromatic (usually 8–16 hours, depending on room temperature and yeast activity).

IMPORTANT NOTE: If you’re making pizza the same day, you can skip the preferment step. Your pizzas will still be good—but using a preferment will take them from good to amazing!

FINAL DOUGH

4. Add 250g flour, EVOO & salt to the preferment mix. Incorporate by mixing with your hands or a Danish dough whisk until all the ingredients are combined, this should take 3-5 minutes. Then scrape the dough out onto a kitchen bench & knead your dough for 10-15 minutes. You’ll start to see your dough become less sticky & start to come together into a smooth ball. 

5. Place the dough back into the bowl covered & let it rest for 30 minutes. Then proceed with 2 stretch and folds (pulling the edges of the dough into itself) 30 minutes apart. Oil your bowl with some EVOO and place your dough smooth side up inside your bowl covered. Let it rest for 1 hour. These rest times are only a guide, it may require more or less time depending on how quickly it develops.

6. Once the dough has rested and grown by 50%, divide & shape into dough balls about 260-280g in weight. Dust generously with semolina flour.

7. Let the balls rest for a further 30-45min before stretching out & topping with your favourites ingredients. 

Any extra dough balls can be stored in the fridge for up to 2 days. Just take them out of the fridge & bring them to room temperature before using them. 

Dough balls can be stored frozen for up to 6 months. Just make sure it hasn’t lost it shape before putting into the freezer. 

Enjoy!!