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The Ultimate Pizza Dough Recipe

So you want to make pizza at home? Well, you know how I get down. I've been perfecting this dough for years, quite often cooking it in one of many different Ooni ovens models. This recipe uses two pre-ferments for the ultimate balance in flavor, texture, and fermentation.
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Ingredients Method

Ingredients
  

Sourdough Pre-Ferment
  • 50 grams sourdough pre-ferment
  • 50 grams whole wheat flour
  • 50 grams bread flour
  • 85 grams water
Yeasted Pre-Ferment
  • 50 grams all purpose flour
  • 50 grams water
  • .5 grams instant yeast
Final Dough
  • 450 grams high quality strong white flour
  • 50 grams whole spelt
  • 325 grams water
  • 13 grams salt
  • 100 grams yeasted pre-ferment
  • 100 grams sourdough pre-ferment

Method
 

Yeasted Preferment
  1. Combine the yeast, water, and flour in a bowl and mix until fully incorporated. Let it rise at room temperature for at least 5 hours before using. You are looking for a very yeasty and milky aroma.
Sourdough Preferment
  1. Combine the mature sourdough starter, flour, and water into a container and mix until completely combined. Let rest at room temperature (72-75) for at least 4 hours before using.
Final Dough
  1. Combine all ingredients except salt in stand mixer with dough hook.
  2. Mix until almost completely smooth. Add salt and finish mix.
  3. Let rest at room temp for 4 hours. 
  4. Divide into 300g dough balls and let rest at room temp for 30 min.
  5. Cover tightly before placing into the fridge.
  6. After 48 hours, remove from fridge and let come to temp for about 2-3 hours before using.