Pizza Dough - Poolish Method 70% Hydration

Instructions

1. Making the poolish

   • Combine 300 ml water

   • Add 300 grams all-purpose flour

   • Mix in 5 grams instant yeast

   • Stir in 5 grams honey

   • Stir until well mixed

   • Cover and let rest for 1 hour at room temperature

   • Refrigerate for 16 to 24 hours

2. Preparing the Pizza Dough

   • Remove the poolish from the fridge

   • In a large bowl, add the poolish

   • Pour in 400 ml water

   • Mix in 700 grams all-purpose flour

   • Add 30 grams salt

   • Drizzle 10 grams olive oil

   • Mix until a cohesive dough forms

   • Transfer to a lightly oiled bowl, cover, and refrigerate for 16 to 24 hours

3. Forming the Dough Balls

   • Take the dough out of the fridge

   • Let rest at room temperature for 1 to 2 hours

   • Divide the dough into equal portions

   • Shape each portion into a smooth ball

   • Allow the dough balls to rest for 2 to 4 hours (ideally 2 hours at 25°C)

4. Baking the Pizza

   • Preheat the oven to its highest temperature (250°C or 482°F)

   • Stretch or roll out each dough ball into a pizza shape

   • Top with your favorite ingredients

   • Bake for 10-15 minutes until the crust is golden and toppings are cooked

5. Serving

   • Remove the pizza from the oven

   • Serve immediately and enjoy the crispy, chewy crust reminiscent of a classic pizzeria!