Pairs well with Basic Pizza Dough with Poolish
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Basic Pizza Dough with Poolish
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A detailed guide on making a basic pizza dough using poolish, a pre-ferment, to enhance flavor and texture. This recipe covers the importance of fermentation and how to control it for the best pizza dough.
00:15:00 total
Serves 5
medium
Grain / Bread Course
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- water - 300ml (for poolish)
- flour - 300g (for poolish)
- yeast - 5g (for poolish)
- honey - 5g (for poolish)
- water - 100ml (additional for dough)
- salt - 10g
- flour - 300g (additional for dough)
Instructions
- Prepare the Poolish: Combine 300ml of water, 300g of flour, 5g of yeast, and 5g of honey. Let it ferment for 24 hours.
- Mix Dough Ingredients: To the fermented poolish, add 100ml of water, 10g of salt, and gradually incorporate 300g of flour.
- First Dough Rest: After mixing, let the dough rest for 15-20 minutes at room temperature.
- Form the Dough: Lightly oil your hands and work the dough until smooth. Let it rest again for 15 minutes.
- Make Dough Balls: Divide the dough based on the size desired (e.g., 400ml of water for four balls, 500ml for five balls).
- Final Fermentation: Place the dough balls in a container. If it's hot, let them rest for 15-20 minutes before refrigerating to slow down fermentation. If cold, place them in a warmer spot or in the oven with the light on for 1-2 hours.
- Ready to Use: The dough is ready to use when it has doubled in size and is full of air. If using later, refrigerate and take out 20 minutes before making pizza.
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