Poolish For Pizza Dough (or bread)

Poolish For Pizza Dough (or bread)

Ingredients

Poolish
75 g Flour (00 or All Purpose)
75 g Room temperature water (tap is fine)
tsp Active dry yeast (or about .25 grams)
¼ tsp Honey (or about 2 gram)
Pizza Dough (Poolish)
213 g Flour (00 or All Purpose)
127 ml Water
9 g Salt
½ tsp Honey
1 tbsp Extra Virgin Olive Oil (or about 13 grams)

Directions

Poolish Recipe

Pour 75 ml of room temperature water into a mixing bowl.

Add the yeast and honey to the water and mix well.

Add flour to the water and incorporate it fully until you’re left with an extremely wet dough about the consistency of thick pancake batter.

Transfer the poolish mixture to a resealable container, or a bowl tightly covered in plastic wrap. Let it sit at room temperature for 1 hour, or until you see some yeast activity such as as rising slightly or small bubbles.

Place the poolish in the refrigerator to cold ferment overnight.

Depending on how cold your refrigerator is, the poolish will last anywhere from 2-7 days. It can still be used beyond this date, in most cases, but the taste of the crust will change due to the extended fermentation process. This may or may not be a good thing depending on your preferences.

Poolish Pizza Dough Recipe

Pour 127ml of luke warm water (or .65 cups) into the mixing bowl.

Transfer your poolish (150 grams, if you followed this recipe) into a large mixing bowl with the water and mix them together loosely.

Add 6 gram (or 1-2 teaspoons) of honey in with the water and poolish. Mix well until all of the poolish has blended in with the water. It will become quite white and foamy as the gas from the poolish is released into the water.

honey on a spoon

Measure out 213 grams of flour (or about 1 cup) and mix it with 9 grams (1.5 teaspoons) of salt. Add about half of this flour/salt mixture to the water/poolish mixture and mix well. A stiff rubber spatula works well for this.

Add 1 tablespoon (or around 13 grams) of extra virgin olive oil and mix well.

Add the rest of the flour and mix it until all of the dry ingredients have been hydrated by the wet ingredients. Cover the bowl tightly and let this mixture rest for 15 minutes.

When 15 minutes have passed, give the dough mixture another quick stir with the spatula. It works best to fold the dough on top of itself several times then form it into the rough shape of a ball. You should notice that the consistency of the dough is much smoother and less sticky than it was previously, this means the gluten is starting to form.

At this point you have a choice – you can either knead the dough for about 15-20 minutes until the gluten fully forms or you can leave it to rest overnight in the fridge. Both of these methods will encourage gluten formation which is what makes for a good crust. The overnight no-knead method is best in terms of simplicity and the double fermentation effect, but if you need the dough the same day you’ll have to knead it by hand until the dough is elastic and smooth.

Tip: If you’ve never kneaded pizza dough before, you can make the process easier (but slightly longer) by kneading for only a few minutes at a time and letting it rest for 15 minutes in between. Each time it rests, the dough will become more elastic and easier to work with. When kneading, coat your hands with a small amount of olive oil, lift the dough up and slap it back down onto the counter while folding it over onto itself. Repeat this 3 or 4 times then let it rest for 15 minutes. Repeat this whole process until the dough becomes elastic and smooth then form it into a ball.

When the dough is kneaded, divide it in half and form each half into a smooth and tight ball. Place the balls onto a lightly oiled pan and cover it gently with plastic wrap so it can expand. Let the balls proof for 1-2 hours at room temperature before shaping them into a pizza. If you only plan on using 1 of the balls, you can place the other in the fridge and skip the proofing process.

65% Hydration Pizza Dough Recipe For Ooni Pizza Ovens

65% Hydration Pizza Dough Recipe For Ooni Pizza Ovens

Ingredients

298 g 00 or AP Flour (2.4 cups)
194 ml Lukewarm Water (0.8 cups)
¼ tsp Active Dry Yeast (if using instant dry yeast, use about 25% less)
9 g Fine Sea Salt (2 teaspoons)
1.50 tbsp Extra Virgin Olive Oil

Directions

Ingredients Prep

First, measure out the water and yeast in a large mixing bowl. Stir lightly until the yeast is fully hydrated and the water is a slightly brown color.

Set the mixing bowl with water and yeast to the side. In another bowl, measure out the flour and salt. Gently mix the salt into the flour using your finger.

Have your olive oil ready somewhere nearby. We’re not going to add this into the recipe until about halfway through the process.

Mixing The Ingredients

Using a hard spatula or wooden spoon, start to slowly stir the flour and salt mixture into the bowl of water and yeast. I find it’s best to mix in a few spoonfuls of flour at a time rather than dumping it all in at once. Do this until you’ve mixed in roughly 75% of the flour.

When roughly 75% of the flour is mixed into the water, add the tablespoon of extra virgin olive oil and fully incorporate it into the dough mixture.

Mix the remaining 25% if flour into the rest of the ingredients. You can stop mixing when you can’t see anymore dry flour in the bowl. It should be a rough, shaggy ball of dough.

Preparing The Dough

Cover the bowl tightly with an air-tight lid or plastic wrap and let it sit at room temperature for approximately 15 minutes.

After 15 minutes, come back and give the dough another mix with the spatula. You should find that the dough is much smoother and less sticky. Turn and fold the dough onto itself for another 1-2 minutes and cover it back up tightly.

Let the dough sit at room temperature for 8-9 hours, or overnight.

If your yeast is alive, the dough should be risen and bubbly when you come back to it. Punch it back down with the spatula (or your hand) and fold/turn it onto itself several times. Cover it back up and let it rise again at room temperature for 2-3 hours.

At this point, I like to transfer the dough to a plastic container and store it in the fridge for a few hours before dividing it up. This makes the dough much easier to work with, although feel free to skip this step and go straight into dividing the dough into balls.

Divide the dough in half into two 250 gram balls, or four 125 gram balls if you prefer smaller pizzas. Try to make each dough ball as even as possible so that it proves into an evenly round shape. This step seems unimportant but it makes a big difference in the finished product, so if you’re unsure on how to make a proper dough ball see the video attached to this page for visual instructions.

Place each dough ball into a lightly floured (semolina works best) plastic container with a lid. I like to place each dough ball in its own plastic container for convenience and easy storage in the fridge, but feel free to put several in a deep dish baking pan and cover it with plastic wrap if you don’t have any plastic containers. Just make sure whatever you put it in is deep and wide enough so that the ball can expand slightly without sticking to the edges or top.

Place the containers in the fridge until you’re ready to use them.

Proving The Dough Balls

When you’re ready to use the dough ball, take one (or more) out of the fridge and let the container sit at room temperature for 1-2 hours or until it reaches room temperature.

When the dough ball is finished proving it should be relaxed and expanded. If you see lots of large bubbles forming on the surface of the ball, you probably overproved it. In this case, it will still be useable but the dough will be degassed which will reduce how much the crust rises in the oven. Next time, don’t leave it to prove so long.

Make a pile of semolina flour on a clean surface. If you don’t have semolina, you can use regular flour as well but semolina has a nicer texture and doesn’t absorb as much moisture.

If you stored your dough balls in individual plastic containers you can simply flip it over and let the dough ball drop onto the pile of flour. If not, you can carefully use a dough scraper or a spatula by wedging underneath it and lifting it up so you can drop it onto the pile of flour. In either case, make sure not to squeeze or pinch the dough ball or you’ll lose all the gas that’s been building up inside it (which is the whole point of the proving process).

At this point you can gently shape the dough by hand into whatever kind of pizza base you like. I recommend starting from the middle and gently pushing the air and gas out to the sides. If you want a nice fluffy crust, don’t pinch or squeeze the outer edges. The goal in shaping the dough is not to flatten it but rather to push the air and gas from the middle out to the outer crust. This way, the outer crust will expand and stay soft when baked instead of becoming flat and hard.

80% Hydration Pizza Dough

This 80% hydration pizza dough recipe will give you the fluffiest, most moist pizza dough you can make right at home. This recipe is perfect for making authentic style pizza crust that won’t dry out in a home oven. 80% is just about the highest hydration level you’re going to find in a pizza dough recipe. Yields two 250 gram dough balls.

Ingredients

273 g Caputo Chef’s 00 or All Purpose Flour (2.2 cups)
220 g Water (0.9 cups)
8.50 g Salt (1/2 tablespoon)
tsp Active Dry Yeast
3 tbsp Extra Virgin Olive Oil
1 tbsp Honey

Directions

Measure the water, yeast and honey into a mixing bowl. Use lukewarm water, not hot or ice cold.

Measure the flour and salt into another bowl.

Slowly incorporate the dry ingredients into the water mixture a few scoops at a time. It’s important to make sure all of the flour is completely hydrated by the water.

When 50% of the flour is mixed into the water, add olive oil and mix it in thoroughly.

Add the rest of the flour, cover the bowl and let it sit for 10-20 minutes.

Come back and give the dough a final mixing. You’ll notice that the texture of the dough is much smoother.

Transfer the dough to a plastic container with a lid and let is sit at room for 11-18 hours. During this time the gluten network will mature and the fermentation process will begin.

When the dough is ready it will be roughly 2-3x the size.

Refrigerate the dough for several hours to slow fermentation and make it easier to work with later.

Divide the dough into two 250 gram pieces of dough, or leave it as one 500 gram piece for a larger pizza.

Shape the pieces into tight dough balls and let them proof at room temperature before using. Otherwise, store them in the fridge for extra fermentation.