Poolish Pizza

< 1 minute read

It’s this kinda fermented pizza dough. It smells unreasonably good, but it takes quite a lot of foresight (like a day of a half).

But here’s the recipe: https://mypizzacorner.com/pizza-dough/easy-poolish-pizza-dough-recipe-neapolitan-poolish-pizza/.

The gist:

Make the poolish – mix 300g water and 300g flour with 0.6g dried yeast in a large mixing bowl. Leave it somewhere warm for about 10 hours until it doubles. (Or if you want bigger pizzas, and want to let it proof for an entire day, double everything except the yeast.)

Then Make the dough – mix 70g water, 330g flour, and 14g salt into poolish to form a large pizza dough.

Knead for 5-10 minutes.

Shape into 4 equal dough balls. Let proof for 8-10 hours (somewhere warm and preferably humid.)

Squish down each ball onto a flat circle (I prefer to not use a rolling pin, as that pops out the bubbles—the hallmark of fancy pizza dough.)

Bake with pizza for about 10 minutes at 500C.

Pizza sauce: a small can of tomato powder, a crushed garlic clove, a teaspoon of Italian seasoning, a tiny bit of ree chili pepper seeds, and even water to give it the right consistency. Don’t cook it or anything (that will happen in the oven.)

Favorite toppings: just cheese on one; ham and pineapple on another; just pepperoni on another; and either a deluxe (pepperoni, mushrooms, red onions, peppers, maybe meat balls) or a veggie (spinach, artichoke hearts, sundered tomatoes, thinly-sliced garlic, on pesto sauce).

Eat with a salad.

Also, this guy really annoys me but I believe his pizza is good:

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