Pizza dough

2 day ferment- kitchen aid friendly.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Poolish: Mix water, honey and yeast. Then add the 300g flour and mix. Let sit at room temperature for 1 hour before putting in the fridge.

Step 2

16-24 hours later. Add 400ml water to poolish and mix.

Step 3

Add 25g salt. Mix. Add 700g flour. Mix. Leave to autolyse for 30 minutes.

Step 4

Knead in stand mixer for 3-4 minutes.

Step 5

Scrape out onto a floured surface. Add half the oil and knead for a few minutes.

Step 6

Cover with a damp towel for 20 minutes. Add the rest of the oil. Stretch and fold. Cover with towel again for 20 minutes.

Step 7

Repeat until smooth

Step 8

Ball and put in the fridge to bulk ferment for another 16-24 hours

Step 9

Make into 6 balls the following morning 2-3 hours before cooking.

Step 10

Allow to rise at room temperature