Poolish Pizza Dough 68% Hydration (AFTER PREFERMENT)

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

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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

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.

Step 4

Take out 30 mins before use