Poolish Pizza Dough 68% Hydration (AFTER PREFERMENT)

Name: Poolish Pizza Dough 68% Hydration (AFTER PREFERMENT)
Prep time: 24 h
Total time: 24 h
Cuisine: European, Mediterranean
Ingredients: Poolish Preferment (ALL from step 1); 230g Plain Flour; 10g Salt; 3g fast action dried yeast; 10g Olive Oil

4 steps

Prep:24h

Here's a recipe for Poolish Pizza Dough *PLEASE FOLLOW PREFERMENT FIRST*

Updated at: Wed, 28 Feb 2024 20:49:33 GMT

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Ingredients

8 servings

Poolish Preferment

ALL from step 1

230gplain flour

10gsalt

3gfast action dried yeast

10golive oil

Instructions

Step 1

Take your poolish preferment out of the refrigerator, add the yeast, flour, salt and olive oil to the preferment, combine well.

Bowl

Step 2

Knead the dough on a lightly floured surface until you have a slightly wet but elastic dough, enough so that it pulls away from the surface you are kneading it on.

Step 3

Seperate the dough into dough balls and leave about 2 fingers worth of space between them, pop them back in the fridge and wait another 24 hours.