Poolish Pizza
Directions
- 1Start by weighing out 0.5 grams of dried active yeast.
- 2Add it to 150 grams of water and stir.
- 3Add 150 grams of double zero flour and stir until there are no dry bits.
- 4After your poolish has fermented at room temperature for eight hours, add it to 190 grams of water in a large mixing bowl.
- 5Stir to combine.
- 6Add 340 grams of double zero flour and 12 grams of salt.
- 7Stir until there are no dry bits.
- 8When forming your dough, you are basically rounding it out to achieve a nice smooth surface.
- 9Always wet your hands before folding your dough. This way they won't stick.
- 10276 grams makes the perfect personal size pizza.
- 11Add 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
- 150 g water
- 150 g double zero flour
- 190 g water
- 340 g double zero flour
- 12 g salt
- 1 oil
Equipment
scalemixing bowlwhiskkitchen towel
Related recipes
Baked Cabbage Steaks with Meat, Tomato & Cheese
Italian · Dinner
Rita’s Viral Chicken Cutlets
Italian · Dinner
Olive Calabrian Chili spaghetti - puttanesca
Italian · Dinner
Spicy Vodka Gnocchi Soup with Lemony Whipped Ricotta
Italian · Dinner
Cacio e Pepe
Italian · Dinner
Low-Carb Crustless Pizza Bowl
Italian · Dinner
Spaghetti with Creamy Walnut Sauce (Salsa di Noci)
Italian · Dinner
Fresh Pasta Dough
Italian · Dinner
Pappardelle
Italian · Dinner
Chicken with Caramelized Onion Gnocchi
Italian · Dinner
Garlic Parmesan Chicken Skewers
Italian · Dinner
Stromboli
Italian · Dinner