PIZZA DOUGH RECIPE WITH POOLISH - 500 gm

Ingredience

TOTAL FLOUR 300 GM.

HYDRATION 200 ML (66.7%)

FOR THE POOLISH

Flour                                    60 GM (20%)

Water                                   60 GM (20%)

Instant yeast                    0.6 Gm. (0.2%)

.

FOR THE FINAL DOUGH:

Poolish                               120 GM

Bread Flour                         240 GM (80%)

Water                                   140 Gm. (46.7%)

Salt                                       6 Gm. (2%)

Diastatic Malt (optional) 0.6 Gm. (0.2%)

Olive Oil                               6 Gm. (2%)

DOUGH WEIGHT 512 GM

Pokyny

1. Make the poolish:

Combine flour, water, and yeast. Mix until smooth and loose (almost like pancake batter). Cover and let ferment at room temperature for 12–16 hours. I'm going to ferment for 1 hour @ 82°F, then overnight in fridge.

2. Mix the dough:

Add the poolish to your mixer with the remaining water. Begin mixing on low and slowly add the remaining flour. Once a shaggy dough forms:

• Add diastatic malt powder

• Continue mixing until the dough begins to come together

• Once the dough clears the bowl, add salt

• Mix on medium-low speed

• Add oil last and mix until fully incorporated

3. Strengthen the dough by performing 1–2 sets of stretch and folds to build structure without overmixing. Wait ~15 minutes between sets.

4. Form dough into a tight ball and place in the fridge for an overnight cold ferment (up to 72 hours). This will develop a deeper flavor and improve handling.

5. Stretch and bake:

Remove dough from fridge ~2hrs before you want to use it. Stretch and top as you please.

6. Pre-heat stone in Ooni to 750°F. Reduce temp to 550-650°F upon launching pizza.

7. 500 gm dough ball is sufficient to make 14-16 inch pizza.

Poznámky

https://www.youtube.com/watch?v=YmSUfw2wKRY

Adapted From Backyard Pizza Lab YT Channel AND

Novita Listyani

Use 1 Cup of sauce and 170-200 Gm of cheese for 14-16 inch pizza per pizza shop video @ https://www.youtube.com/watch?v=YFGOv2xAgp4

I made the sauce with 8 oz. of Passata (an Italian tomato puree!), ½ tsp garlic powder, ½ tsp onion powder, 1 tsp. dried Oregano, 1 tsp. Italian Seasoning, ½ tsp sea salt, and ½ tsp fresh ground black pepper.

NOTE TO SELF:

Try par-baking crust to firm up before loading and re-launching.