Pizza Dough – Poolish Method, 70% Hydration Milk Version (72h fermentation)

First, dissolve the 5 grams of instant yeast in 300 milliliters of milk in a medium bowl.

Add 300 grams of flour and 5 grams of honey to the yeast-milk mixture.

Stir the ingredients together until they are well mixed and a smooth batter forms.

Cover the bowl with cling film and let the poolish rest at room temperature for 1 hour.

After resting, transfer the covered bowl to the refrigerator and let the poolish ferment for 24 hours.

Remove the prepared poolish from the refrigerator.

In a large mixing bowl, add all of the poolish.

In a separate container, dissolve 30 grams of salt in 400 milliliters of milk.

Pour the salt-milk mixture into the bowl with the poolish and mix well.

Gradually add the remaining 700 grams of flour to the bowl and knead the mixture until a smooth, elastic dough forms. This may take about 10-15 minutes.

Transfer the dough to a clean bowl, cover it tightly with cling film, and refrigerate for 48 hours for cold fermentation.

Remove the dough from the refrigerator and let it rest at room temperature for 1-2 hours.

Divide the dough into 5 equal dough balls. The weight of each ball will depend on the total dough weight, but aim for consistency.

Let the individual dough balls rest again at room temperature for another 2-4 hours before shaping.

Preheat your oven to its highest possible temperature, typically around 250°C (480°F) or higher if your oven allows.

Gently stretch each dough ball into your desired pizza shape, add your favorite toppings.

Bake each pizza for approximately 10-15 minutes, or until the crust is golden brown and has developed nice blisters.