How to Make Poolish Pizza Dough
Ingredients
Total Dough Recipe
- 910g '00' flour
- 565g lukewarm water
- 5g active dry yeast
- 27g salt
Poolish
- 185g '00' flour
- 185g lukewarm water
- 2.5g active dry yeast
Dough
- 725g '00' flour
- 380g lukewarm water
- 2.5g active dry yeast
- 27g salt
Instructions
Day 1: Prepare the Poolish
Mix 185g of flour with 185g of water and 2.5g of active dry yeast. Leave to ferment at room temperature for 1 hour to get the yeast going, then put into the fridge for another 15-18 hours.
Day 2: Make the Dough
Combine the Poolish with the remaining 725g of flour, 380g of water, 2.5g of active dry yeast, and 27g of salt. Mix and knead to form a smooth dough.
Bulk Fermentation
Place the bulk dough into a lightly oiled bowl and leave at room temperature for 1 hour, then put into the fridge for another 15-18 hours.
Day 3: Divide and Ball
Divide the dough into 6 equal parts, each weighing 250g. Roll each piece into a ball, dunk in a flour bath of '00' flour and semonlina, then leave to prove in Babadohs for 5-7 hours.
