Poolish Pizza
Directions
- 1Start by weighing out 0.5 grams of dried active yeast.
- 2Start by weighing out 0.5 grams of dried active yeast.
- 3Start by weighing out 0.5 grams of dried active yeast.
- 4Add it to 150 grams of water and stir.
- 5Add it to 150 grams of water and stir.
- 6Add it to 150 grams of water and stir.
- 7Add 150 grams of double zero flour and stir until there are no dry bits.
- 8Add 150 grams of double zero flour and stir until there are no dry bits.
- 9Add 150 grams of double zero flour and stir until there are no dry bits.
- 10After your poolish has fermented at room temperature for eight hours, add it to 190 grams of water in a large mixing bowl.
- 11After your poolish has fermented at room temperature for eight hours, add it to 190 grams of water in a large mixing bowl.
- 12After your poolish has fermented at room temperature for eight hours, add it to 190 grams of water in a large mixing bowl.
- 13Stir to combine.
- 14Stir to combine.
- 15Stir to combine.
- 16Add 340 grams of double zero flour and 12 grams of salt.
- 17Add 340 grams of double zero flour and 12 grams of salt.
- 18Add 340 grams of double zero flour and 12 grams of salt.
- 19Stir until there are no dry bits.
- 20Stir until there are no dry bits.
- 21Stir until there are no dry bits.
- 22When forming your dough, you are basically rounding it out to achieve a nice smooth surface.
- 23When forming your dough, you are basically rounding it out to achieve a nice smooth surface.
- 24When forming your dough, you are basically rounding it out to achieve a nice smooth surface.
- 25Always wet your hands before folding your dough. This way they won't stick.
- 26Always wet your hands before folding your dough. This way they won't stick.
- 27Always wet your hands before folding your dough. This way they won't stick.
- 28276 grams makes the perfect personal size pizza.
- 29276 grams makes the perfect personal size pizza.
- 30276 grams makes the perfect personal size pizza.
- 31Add your dough to a very lightly oiled container or surface and cover to ferment on the countertop for 30 minutes before refrigerating.
- 32Add your dough to a very lightly oiled container or surface and cover to ferment on the countertop for 30 minutes before refrigerating.
- 33Add your dough to a very lightly oiled container or surface and cover to ferment on the countertop for 30 minutes before refrigerating.
Ingredients
- 0.5 g dried active yeast
- 0.5 g dried active yeast
- 0.5 g dried active yeast
- 150 g water
- 150 g water
- 150 g water
- 150 g double zero flour
- 150 g double zero flour
- 150 g double zero flour
- 190 g water
- 190 g water
- 190 g water
- 340 g double zero flour
- 340 g double zero flour
- 340 g double zero flour
- 12 g salt
- 12 g salt
- 12 g salt
- 1 oil
- 1 oil
- 1 oil
Equipment
scalemixing bowlwhiskkitchen towel