Pizza dough with poolish

Updated at: Fri, 03 May 2024 19:19:17 GMT

Step 1

water

Step 2

Add flour and mix it using your fingers, until the dough is assembled.

Step 3

Leave the mixture covered in a closed container at room temperature for 1 hour.

Step 4

Let the mixture rest in the fridge for 20-24 hours.

Step 5

Take the poolish out of the fridge and leave it at room temperature for 1 hour.

Step 6

Mix water, poolish and flour.

Step 7

Knead the dough for 5 minutes (slow pace).

Step 8

Let the dough rest for 10 minutes.

Step 9

Add salt and knead the dough for additional 5 minutes (medium pace). The dough should now be smooth and blank.

Step 10

Put the dough in an oiled container and let it bulk ferment for 1 hour at room temperature.

Step 11

Place the dough on a flour covered surface and split it into desired sizes (recommended 230-245 g).

Step 12

Shape and tighten the dough into balls and put them into a closed container/dough box. Let them rest in the fridge for approx. 24 hours.

Step 13

The pizza dough is now ready to use and can be baked directly from cooling.

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