Perfect Pizza Dough
Directions
- 1Prepare the poolish: In a bowl, combine 300 ml of room temperature water, 5 gr of dry yeast, and 5 gr of honey. Mix well.
- 2Prepare the poolish: In a bowl, combine 300 ml of room temperature water, 5 gr of dry yeast, and 5 gr of honey. Mix well.
- 3Prepare the poolish: In a bowl, combine 300 ml of room temperature water, 5 gr of dry yeast, and 5 gr of honey. Mix well.
- 4Add 300 gr of 00 flour to the poolish mixture. Mix everything well using a spatula.
- 5Add 300 gr of 00 flour to the poolish mixture. Mix everything well using a spatula.
- 6Add 300 gr of 00 flour to the poolish mixture. Mix everything well using a spatula.
- 7Cover the poolish and let it rest at room temperature for 1 hour, then refrigerate for 16-24 hours.
- 8Cover the poolish and let it rest at room temperature for 1 hour, then refrigerate for 16-24 hours.
- 9Cover the poolish and let it rest at room temperature for 1 hour, then refrigerate for 16-24 hours.
- 10In a large bowl, combine 700 ml of water, the poolish, and 40 gr of sea salt.
- 11In a large bowl, combine 700 ml of water, the poolish, and 40 gr of sea salt.
- 12In a large bowl, combine 700 ml of water, the poolish, and 40 gr of sea salt.
- 13Add half of the flour (625 gr) and mix well with a spoon or spatula.
- 14Add half of the flour (625 gr) and mix well with a spoon or spatula.
- 15Add half of the flour (625 gr) and mix well with a spoon or spatula.
- 16Add the remaining flour and mix until everything is combined.
- 17Add the remaining flour and mix until everything is combined.
- 18Add the remaining flour and mix until everything is combined.
- 19Dump the dough on a floured surface and knead by hand until smooth and well incorporated.
- 20Dump the dough on a floured surface and knead by hand until smooth and well incorporated.
- 21Dump the dough on a floured surface and knead by hand until smooth and well incorporated.
- 22Let the dough rest for 15 minutes, then cover with a bowl.
- 23Let the dough rest for 15 minutes, then cover with a bowl.
- 24Let the dough rest for 15 minutes, then cover with a bowl.
- 25Add olive oil to your hands and shape the dough into a large ball by pressing gently on the sides.
- 26Add olive oil to your hands and shape the dough into a large ball by pressing gently on the sides.
- 27Add olive oil to your hands and shape the dough into a large ball by pressing gently on the sides.
- 28Cut the dough into 8-10 equal pieces.
- 29Cut the dough into 8-10 equal pieces.
- 30Cut the dough into 8-10 equal pieces.
- 31Shape each piece of dough into a ball, keeping the top part on top and tucking the edges underneath.
- 32Shape each piece of dough into a ball, keeping the top part on top and tucking the edges underneath.
- 33Shape each piece of dough into a ball, keeping the top part on top and tucking the edges underneath.
- 34Place the dough balls on a baking tray dusted with semolina, leaving some space between them.
- 35Place the dough balls on a baking tray dusted with semolina, leaving some space between them.
- 36Place the dough balls on a baking tray dusted with semolina, leaving some space between them.
- 37Drizzle a little olive oil over the dough balls and cover with plastic wrap.
- 38Drizzle a little olive oil over the dough balls and cover with plastic wrap.
- 39Drizzle a little olive oil over the dough balls and cover with plastic wrap.
- 40Let the dough balls rest at room temperature for 2 hours.
- 41Let the dough balls rest at room temperature for 2 hours.
- 42Let the dough balls rest at room temperature for 2 hours.
Ingredients
- 300 ml WATER
- 300 ml WATER
- 300 ml WATER
- 300 gr Flour
- 300 gr Flour
- 300 gr Flour
- 5 gr Dry Yeast
- 5 gr Dry Yeast
- 5 gr Dry Yeast
- 5 gr Honey
- 5 gr Honey
- 5 gr Honey
- 700 ml WATER
- 700 ml WATER
- 700 ml WATER
- 40 gr Sea Salt
- 40 gr Sea Salt
- 40 gr Sea Salt
- 1250 gr Flour
- 1250 gr Flour
- 1250 gr Flour
- 1 Olive oil
- 1 Olive oil
- 1 Olive oil
- 1 Semolina
- 1 Semolina
- 1 Semolina
Equipment
bowlspoonspatula