Ingredients
Equipment
Method
Make the Poolish
- Mix together all of the poolish ingredients.135 grams Flour, 135 grams Water, .90 grams Instant yeast
- Cover the poolish and let rest on the counter for 8 to 10 hours, the dough should have lots of small bubbles. The poolish is now ready to use or place into the fridge until ready.
Make the dough.
- Mix the poolish with the water to combine.238 grams Water
- Add the salt to the flour and mix.389 grams Flour, 8 grams Salt
- Add your dry ingredients (flour and salt) to your wet (water and poolish).
- Combine your ingredients into a shaggy dough, cover and let rest for 30 to 45 minutes.
- Perform stretch and folds to the dough then fold it onto itself and cover, let rest until the dough has almost doubled in size.
- Dust the counter with flour and divide the dough into equal portions.
- Lightly oil bowls with olive oil.
- Form dough balls and place into the bowls. Cover and let rise until doubled in size.
- Form your pizza disk, careful not to push the air out of the edges.
- Top your pizza, a little olive oil on the edge of the crust and then bake in a hot oven until done.