Perfect Pizza Dough

Name: Perfect Pizza Dough
Total time: 840 min
Yield: 10 servings
Cuisine: Italian
Ingredients: 300 ml WATER; 300 gr Flour; 5 gr Dry Yeast; 5 gr Honey; 700 ml WATER; 40 gr Sea Salt; 1250 gr Flour; 1 Olive oil; 1 Semolina

14h

Serves 10

facebook.com

Perfect Pizza Dough

facebook.com

14h

Serves 10

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.
2Add 300 gr of 00 flour to the poolish mixture. Mix everything well using a spatula.
3Cover the poolish and let it rest at room temperature for 1 hour, then refrigerate for 16-24 hours.
4In a large bowl, combine 700 ml of water, the poolish, and 40 gr of sea salt.
5Add half of the flour (625 gr) and mix well with a spoon or spatula.
6Add the remaining flour and mix until everything is combined.
7Dump the dough on a floured surface and knead by hand until smooth and well incorporated.
8Let the dough rest for 15 minutes, then cover with a bowl.
9Add olive oil to your hands and shape the dough into a large ball by pressing gently on the sides.
10Cut the dough into 8-10 equal pieces.
11Shape each piece of dough into a ball, keeping the top part on top and tucking the edges underneath.
12Place the dough balls on a baking tray dusted with semolina, leaving some space between them.
13Drizzle a little olive oil over the dough balls and cover with plastic wrap.
14Let the dough balls rest at room temperature for 2 hours.

Ingredients

300 ml WATER
300 gr Flour
5 gr Dry Yeast
5 gr Honey
700 ml WATER
40 gr Sea Salt
1250 gr Flour
1 Olive oil
1 Semolina

Equipment

bowlspoonspatula

Perfect Pizza Dough

14h

Serves 10

facebook.com

Perfect Pizza Dough

facebook.com

14h

Serves 10

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.
2Add 300 gr of 00 flour to the poolish mixture. Mix everything well using a spatula.
3Cover the poolish and let it rest at room temperature for 1 hour, then refrigerate for 16-24 hours.
4In a large bowl, combine 700 ml of water, the poolish, and 40 gr of sea salt.
5Add half of the flour (625 gr) and mix well with a spoon or spatula.
6Add the remaining flour and mix until everything is combined.
7Dump the dough on a floured surface and knead by hand until smooth and well incorporated.
8Let the dough rest for 15 minutes, then cover with a bowl.
9Add olive oil to your hands and shape the dough into a large ball by pressing gently on the sides.
10Cut the dough into 8-10 equal pieces.
11Shape each piece of dough into a ball, keeping the top part on top and tucking the edges underneath.
12Place the dough balls on a baking tray dusted with semolina, leaving some space between them.
13Drizzle a little olive oil over the dough balls and cover with plastic wrap.
14Let the dough balls rest at room temperature for 2 hours.