# Pizza con Poolish

This recipe makes a pizza dough using poolish to add flavor and lightness to the dough.

- Servings: 3 servings
- Cuisine: Italian
- Category: Drink
- Language: en

## 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

## Instructions

1. Mix flour, yeast and water to make the poolish.
2. Let the poolish rise until it doubles.
3. Add flour, salt, poolish and water to a bowl.
4. Mix all ingredients without kneading and let the gluten do its work for 2 hours.
5. Divide the dough into balls.
6. Let ferment in the refrigerator for 24/48 hours.
7. Stretch the pizza dough with your fingers.
8. Add tomato sauce, salt, mozzarella, parmesan and olive oil.
9. Bake in the oven at 450 degrees.
10. Add basil and a touch of olive oil.

## 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

## Source

- Original video: https://www.instagram.com/reel/CwLCQArM-bx/?igsh=ZXU2NmZqZ2JqODRj
- Recipe page: https://www.cliprecipe.com/recipe/96755f9b-8763-44cd-ac01-7c3586207dc2
- Extracted: 2025-05-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt