Pizza Dough (Poolish)

Full Recipe (10 very thin pizzas, 5 more regular pizzas)

Poolish (per-fermented dough starter)

• 300 ml Water
• 5 g dry yeas
• 5 g Honey
• 300 g Flour

1. In a plastic container (with a lid), mix wet ingredients, then add flour.
2. Keep it at room temp for 1 hr. then 16-24 hrs (overnight) in the fridge.

Dough

• 700 ml Water
• 1250 g Flour
• 40 g Salt

1. In a large bowl, add poolish and add water. stir to dissolve.
2. Add 1/2 the flour and mix.
3. Add salt, mix.
4. Add remainder of the flour and mix.
5. Kneed until incorporated and sticky.
6. Leave the dough rest, covered, for 15 mins.
7. Oil hands, gently lift from the middle and put down, over and over until a nice round, smooth ball is obtained.
8. Place in a pre-oiled bowl and cover for 30 mins at room temperature.

1. Place on counter.
2. Devide into 12 ‘blobs’
3. Gently form balls
4. Place on an oiled sheet pan, light coat with oil, cover and let rest for 2hrs at room temperature.

1. Coat in flour
2. Gently press starting from the center and working outwards to form pizza disk, leaving the edge puffed up for the crust.
3. Gently stretch to enlarge until you get the desired shape/size.

Source: https://www.youtube.com/watch?v=G-jPoROGHGE