Pizza from Poolish

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Take out poolish from fridge and let sit at room temperature for 30-60mins. Add water and poolish to a big bowl, dissolve poolish into water until very liquid.

Step 2

Add half flour and mix

Step 3

Add salt and mix

Step 4

Add rest of flour and mix until everything well combined, add 10g olive oil and mix it in.

Step 5

Put dough on counter and work the dough ( fold on top and push down with the right hand) until smooth and incorporated, about 10-15mins. Let rest for15mins covered .

Step 6

Cover hands in olive oil. Create the ballon lift dough by the middle and fold top and bottom under the ball to close it and turning 90 degrees. Do the pull technique to smoothen the ball.

Step 7

Cover bowl in olive oil and place ball in middle and close the bowl for 60mins at room temp.

Step 8

Dump dough on counter make sure the top is still on the top. Olive oil your hands and top of dough, portion the balls and form them pushing the dough Inside from the bottom. Can make 6 x 380g for 14inch pizza.

Step 9

Place on floured baking sheet 3 inches apart rub olive oil on tops, cover with plastic wrap for 2 hours at room temperature.

Step 10

Place stone in oven at max temperature until dough is done proofing.

Step 11

Take a dough ball with a bench scrapper with semolina flour on it and flip in onto the semolina flour, flip the dough in the flour a few times and add flour to counter ans place dough ball on it make sure top in on top.

Step 12

Press the air to the crust flip once and press , flip again then start right hand press left hand pull and rotate until about 10-12 inches , then flip half the dough onto right hand and remove all the flour on counter with left hand.

Step 13

Place left hand under dough right right hand knuckles up to the sky and stretch and rotate the dough then place the dough down knuckles down.

Step 14

Add pizzs Sauce and olive oil rub the crust. Then peel in right hand , left hand pinch the crust and lift a little then 1 shot peel under pizza. Stretch out the pizza to full size of peel. Put peel straight in the oven only let the peel touch the back of the stone before sliding the pizza off rhe peel. Cook until crust starts getting golden.

Step 15

Remove half baked pizza add toppings and put back in oven to finish cooking.