Easy Poolish Pizza Dough
Servings: 6 pizzas
Calories: 550kcal
Cost: $4
Impress your family and friends with your newfound skills
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Equipment
- 1 Stand mixer
- 1 Pizza stone
- 1 Dough scraper
- 1 Large bowl
- 1 Metal scraper
- 1 Whisk
- 1 Pizza Peel
- 1 Kitchen scale
Ingredients
Poolish Starter
- 600 g Pizza flour 00 W-290/360
- 500 g Spring water at room temperature
- 1 g Fresh yeast
- 1 g Sel
Final Dough
- 400 g Pizza flour 00
- 21 g Salt
- 6 g Fresh yeast
- 160 g Spring water at 41ºF/5ºC
Instructions
Poolish Starter
- When making pizza during the warm season, it is recommended to use one gram of fresh yeast whereas during the cold season, you should increase the amount to 3 grams and no salt added to the poolish for optimal results. To begin, mix the fresh yeast with room temperature water using a whisk. Once the yeast is dissolved, add the flour (add a pinch of salt if room temp exceed 73.5ºF/23ºC, and mix until just combined using your right or left hand. Use a dough scraper or a rubber spatula to clean down the sides of the bowl.
- Cover the bowl with plastic wrap. Make a hole in the center with a knife. Let the poolish ferment overnight at room temperature (14 hours max).
Final Dough
- Pour chilled water into the bubbled poolish, where the magic begins. The addition of yeast will kickstart the fermentation process. Transfer this liquid starter to your mixing bowl, and incorporate the remaining flour and salt. Mix on low speed until the dough starts to come together, then increase the mixer speed to medium high. Let it mix for a good 7 minutes until the dough cleanly pulls away from the sides of the bowl. Here comes the crucial part: the internal temperature of your dough should ideally hover between 74-75ºF (23-26ºC). This ensures the yeast activity is optimal, resulting in perfectly risen and flavorful pizzas. Once mixed, cover the dough and let it rest for an hour, allowing the flavors to develop and deepen. Next, it's time to transfer the dough onto a floured countertop. Handle it gently to preserve those precious air bubbles created during fermentation. Divide the dough into 6 equal portions, degas slightly, and shape them into tight, uniform balls. Cover the dough balls and let them rest for another 30 minutes, allowing them to relax.
- Flour your work surface and dough with fine semolina or flour. Shape dough balls into pizzas and throw in the oven.
Choose My Pizza Toppings
- Experimenting with different toppings and cooking techniques is all part of the fun of making pizza at home.
How To Cook Pizzas
- Whether you're using a domestic oven or a wood-fired oven, the key is to cook the pizza quickly at a high temperature to achieve that perfect balance of flavors and textures.
Nutrition
Serving: 270g | Calories: 550kcal
