Pizza Dough – 2X fermented

Poolish Recipe

• 300 ml water
• 300 GM flour
• 5 GM Dry yeast
• 5 GM Honey

By hand

• Mix water, yeast, and honey until dissolved
• add flour
• Cover
• Let rest 1 hr at room temp.
• Refrigerate 16-24 hours
• When removing, let rest 30 -40 min to get back to room temp.

The Dough – Add to the Poolish

• +400 ML water
• +700 gr flour
• 25 gr salt
• 10 gr olive oil
• add poolish to bowl, and mix to melt together
• Add salt
• Add flour
• work the dough for 10-15min.
• Add olive oil then form a ball
• Cover with the bowl for 15 min.
• Add little EVOO then reform the ball till smooth
• Put in oil coated bowl, seal, and refrigerate 16-24 hours.

After 16 hours, cut the dough into balls and place in a proofing box.