PIZZA DOUGH RECIPE WITH POOLISH

재료

For the Poolish                    428 Gm Ball        900 Gm Ball

Flour                                    83 Gm                      174 Gm

Water                                   83 Gm                         174 Gm

Instant yeast                      0.2 Gm                          0.4 Gm

For the Final Dough:

Poolish                               166 Gm                          348 Gm

Flour                                   166 Gm                          348 Gm

Water                                   83 Gm                           175 Gm

Salt                                         7 Gm                              15 Gm

Instant yeast                     0.3 Gm                             0.6 Gm

Diastatic Malt (optional) 0.5 Gm                                1  Gm

Olive Oil                               7  Gm                             14 Gm

방향

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.

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 ~15-20 minutes between sets.

4. Divide into dough balls (if necessary) and place in the fridge for an overnight cold ferment (up to 24 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.

노트

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

From Backyard Pizza Lab YT Channel