Serves 3
Directions
- 1Mix flour, yeast and water to make the poolish.
- 2Let the poolish rise until it doubles.
- 3Add flour, salt, poolish and water to a bowl.
- 4Mix all ingredients without kneading and let the gluten do its work for 2 hours.
- 5Divide the dough into balls.
- 6Let ferment in the refrigerator for 24/48 hours.
- 7Stretch the pizza dough with your fingers.
- 8Add tomato sauce, salt, mozzarella, parmesan and olive oil.
- 9Bake in the oven at 450 degrees.
- 10Add basil and a touch of olive oil.
Ingredients
- 40 g harina todo uso
- 40 g agua
- 1 g levadura seca
- 550 g harina todo uso
- 375 g agua
- 80 g poolish
- 10 g sal
- salsa de tomate
- toque sal
- mozzarella fior di latte
- parmesano
- hilo aceite de oliva
- hojas de albahaca
Tips
- Make poolish one day before
- Don't knead, autolisis will do it for us
- Ferment the pizza dough balls in the refrigerator for at least 24 hours
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