Pizza Dough - Poolish Method 70% Hydration

Dissolve 5 grams of Instant Yeast in 300 ml water

Add 300 grams flour

Stir in 5 grams of honey

Stir until well mixed

Cover and let rest for 1 hour at room temperature

Refrigerate for 24 hours

Remove the poolish from the fridge

In a large bowl, add the poolish

Dissolve 30 grams of salt in 400 ml of water

Mix your water with the poolish

Mix in 700 grams of flour

Kneed until a smooth dough forms

Transfer to a bowl, cover with plastic wrap , and refrigerate for 16 to 24 hours

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 at room temperature

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

Stretch 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

Remove the pizza from the oven

Enjoy

You should get 5 doughs ~ 200g each