Vito’s Next-level Pizza Dough

• portions: 6 pizzas
• temps actif: 45 minutes
• temps total: 3+ days

Ingrédients

Poolish

300g water

300g flour

3-5g yeast

3-5g honey

Dough

1 poolish batch

400g water

700g flour

30g salt

10g olive oil

Instructions

Day 1

Dip a chopstick into the honey jar and just use the coated chopstick to stir my poolish. (The honey is easy food for the yeast to get it going.)

Mix poolish ingredients in a yogurt tub. Fridge it for 16-24 hours, or cheat/shorten by leaving it out at room temp for a bit first.

Day 2

Dissolve the poolish into water, then add flour and salt.

Knead the dough 10 minutes until smooth, autolyse 15-20 minutes (covered).

Bit of olive oil and tighten the dough, then in oiled container (at least twice the size) bulk ferment for 16-24 hours. It will double in size.

Day 3/4/5

Rest at room temp 1-2 hours, then separate and shape into 6 balls about 250g each, taking care to keep skin outside and air bubbles intact. Add a bit of flour if too sticky.

Rest/proof covered for 2 hours at room temp (25°C) before using. Or store in fridge for a couple of days and bring it to room temp before using.

Dust working surface with semolina or regular flour. Pour dough onto it and press out until 1” edge. Then press-stretch-flip around the pizza to get it to size.

Top the pizza, stretch on the peel one last time. Bake at top temp, right on baking steel and directly under top element.

Notes

Steve Wong’s pizza dough recipe, adapted, based on Vito Iacopelli’s NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENT + POOLISH

Tried twice: doesn’t seem to puff/airy as well as Joe Heffernan’s dough recipe, for cooking in regular oven.