Pizza Dough

Fabulous Dough made with a Poolish starter it's the ONLY recipe for Napolitano style pizza. NOTE: Recipe will make 6 - 275gr-310gr dough balls. Freeze extra dough AFTER shaping into balls - DO NOT ALLOW it to rise a 2nd time---only dough you want to use within 1-5 days should go thru rise. To use frozen dough, remove and set dough on counter for 8-12 hours or in frig for 24-hours. Proceed to stretch dough, shape, add ingredients and cook. Tips for the dough: https://youtu.be/0ed5EgVz2bc https://youtu.be/u7Hd6ZzKgBM https://youtu.be/G-jPoROGHGE Tips for the polish: https://youtu.be/lAFKQoSMbxI Tips to freeze the dough: https://youtu.be/PCQ0maTaTMA

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add water into a bowl and mix it with dry yeast

Step 2

Add honey and let the Poolish rest for 3-4 minutes

Step 3

Add all the flour

Step 4

Cover and set at room temperature for 1-hour

Step 5

After rest place overnight in fridge (16-24h)

Step 6

Remove Poolish from frig 30-45 min to bring to room temperature. In a large bowl

Step 7

Add the flour, Poolish, knead short time and add all of the salt. IMPORANT: Add water a little at a time (can take up to 10-15mins). DO NOT add all at once. Flour needs to absorb water little by little before adding more. Using a Kitchenaid stand mixer with dough hook, mix for 10-15 minutes; or hand knead for 15+ mins---dough will be sticky but together.

Step 8

Remove bowl and keeping top on top always, Add olive oil on top of dough and work dough with hands kinda like a big ball, with fingers underneath lifting dough off board, repeat.

Step 9

Coat a little olive oil in mixing bowl then gently place dough in bowl; allow to rest/rise for 1-hour with cover.

Step 10

Take the dough out of the bowl, (top stays top), - Weigh dough on scale; 250 - 310 gr per ball. Keeping top always on top, fold dough under itself, turn and repeat. Shape dough on counter, small circles, pulling dough ball toward you several times to seal bottom side. Keep your hands oiled so dough remains soft and pliable.

Step 11

Coat a sheet pan with flour and place dough balls about 2-3 fingers apart; little oil on top dough balls and cover with plastic wrap.

Step 12

Rest at room temp for 2-hours. Store in frig up to 5-days.