Poolish pizza dough

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 15 minutes

Ingrédients

Poolish first day.

300 g flour

300 ml water (lukewarm)

5 g fresh yeast (or 1 g dry yeast)

1 tsp honey

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Ingredients second day

mature poolish pre-ferment from first day plus

800 g flour

300 ml water

20 g table salt

Instructions

To make the poolish

Combine the water, honey and fresh yeast and stir. Pour into flour and stir until homogeneous. Cover with cling film and leave to rest at room temperature overnight (8-12 hours). Have a bowl large enough for the mixture to double in size. If using instant yeast, mix the yeast with the flour and stir in water and honey mixture.

To make the dough

Combine the water and flour and pour in the mature poolish, which should have a light spongy and bubbly texture. Stir with a wooden spoon or a spatula to combine. When the dough is starting to come together, add the salt and flip onto a lightly floured surface. Knead the dough until uniform, it sould feel elastic but not sticky. Add 2 tbsp olive oil if you wish. Place dough back into the bowl, cover with cling film and let rise for a minimum of 3 hours. Have a bowl large enough for the dough to double in size.

If using sourdough starter instead of yeast

To make the pre-ferment combine 200 g flour, 200 ml water and 60 g active sourdough starter. Cover with cling film and let rest for 8-12 hours.The following day, combine 500 g flour, 180 g water and the mature sourdough pre-ferment. Add 20 g salt only when the dough is starting to come together. Knead until firm and not sticky and put back into the bowl, covered. Let rise until doubled in size, for a minimum of 4 hours at room temperature.

Nutrition

• Calories: 1008 kcal
• Lipides Totaux: 3 g
• Lipides Saturés: 1 g
• Sodium: 1951 mg
• Glucides Totaux: 212 g
• Fibres Diététiques: 8 g
• Sucres Totaux: 2 g
• Protéines: 29 g