Perfect Pizza Dough
Serves 4
Perfect Pizza Dough — made with 300 g Pizza flour, 300 g water, 2.5 g dry yeast, 0.5 teaspoon honey, 700 g Pizza flour, 350 g cold water, and more.
Ingredients
- 300 g Pizza flour
- 300 g water
- 2.5 g dry yeast
- 0.5 teaspoon honey
- 700 g Pizza flour
- 350 g cold water
- 28 g salt
Instructions
- Mix in a jar until there are no lumps. Leave it at room temperature for 1 hour to activate the yeast, then refrigerate for 16–24 hours.
- Pour the cold water and the poolish into a mixer and mix briefly.
- Add the flour and salt, then mix until the dough comes together and reaches a temperature of 23°C (73°F).
- Transfer the dough to a work surface, shape it into a ball, and let it rest for 30 minutes.
- Perform a series of folds to strengthen the dough, cover it, and let it rest for another hour.
- Long fermentation: Refrigerate for another 24 hours (recommended for deeper flavor).
- Same-day baking: Divide into dough balls, let them proof at room temperature for 2 hours, and bake.