POOLISH PIZZA DOUGH RECIPES

Steps:

• Make the poolish – mix 300g water and 300g flour with 0.6g dried yeast in a large mixing bowl.
• Cover (with cling film or plastic bag) and leave to prove for around 10 hours at room temperature (or until the poolish is really frothy with lots of bubbles).
• Mix 70g water, 330g flour, and 14g salt into poolish to form large pizza dough.
• Cover and leave to rest for around 1 hour.
• Knead dough for 5-10 minutes (or until dough is stretchy and smooth).
• Cover and leave to rest for around 1 hour.
• Divide and shape dough into 4 equal dough balls.
• Cover and leave dough to prove for around 8-10 hours (or until doubled in size with small bubbles).
• Shape and cook your excellent poolish pizza dough!

Steps:

• "Makes 6 pizzas. Recipe takes 3 days, so for an evening dinner two days later follow this timeline: 8:30pm (Day 1): Make Poolish and leave at room temperature, then wait 1 hour 9:30pm (Day 1): Place Poolish in refrigerator, then wait 16-24 hours 5:30pm (Day 2): Make the pizza dough and place in refrigerator, then wait 16-24 hours 1:30pm (Day 3): Take dough out of refrigerator, then wait 1-2 hours 3pm (Day 3): Make dough balls, then wait 2-4 hours 6pm (Day 3): Make pizza! For the Poolish: 1. Mix 300g water, 300g flour, 5g yeast, and 5g honey. 2. Keep 1 hour at room temperature to activate the leavened. 3. Place in the fridge 16-24 hours. For the Dough: 1. Add 400g water, 700g flour, 30g salt, and 10g olive oil. 2. Mix everything then put into a bowl close. 3. Place in the fridge for 16 to 24 hours. Make the Dough Balls 1. Take the dough you made out of the fridge and wait 1-2 hours at room temperature. 2. Make into balls 3. Let rest for 2-4 hours at room temperature (it my vary depending on temperature usually 2 hours at 25c.) "