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 700g flour, 400ml ice water and poolish to the wilfa

Step 3

Mix with dough spiral at 15% for 4 minutes. Leave to autolyse for 30 minutes.

Step 4

Increase speed to 35% for 8 minutes

Step 5

Increase to 80% speed and add 25g salt and 10g olive oil. Continue until window pane (about 8-10 minutes)

Step 6

Ball it up and place in oiled container for overnight bulk proof in fridge

Step 7

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

Step 8

Allow to rise at room temperature