PIZZA DOUGH RECIPE WITH POOLISH - 500 gm

Ingredienti

DOUGH 500 Gm. 67% Hydration

FOR THE POOLISH

Flour                                    97 Gm. (33%)

Water                                   97 Gm. (33%)

Instant yeast                    0.6 Gm. (0.2%)

.

FOR THE FINAL DOUGH:

Poolish                               194 Gm. (66%)

Flour                                   194 Gm. (67%)

Water                                   97 Gm. (33%)

Salt                                       6 Gm. (2%)

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

Olive Oil                               6 Gm. (2%)

Istruzioni

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 yeast and 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.

Note

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

Adapted From Backyard Pizza Lab YT Channel AND

Novita Listyani