Step 1

Make the poolish – mix 300g water and 300g flour with 0.6g dried yeast in a large mixing bowl.

Step 2

Cover (with cling film or plastic bag) and leave to prove for around 10 hours at room temperature (or until the poolish is really frothy with lots of bubbles).

Step 3

Mix 70g water, 330g flour, and 14g salt into poolish to form large pizza dough.

Step 4

Cover and leave to rest for around 1 hour.

Step 5

Knead dough for 5-10 minutes (or until dough is stretchy and smooth).

Step 6

Cover and leave to rest for around 1 hour.

Step 7

Divide and shape dough into 4 equal dough balls.

Step 8

Cover and leave dough to prove for around 8-10 hours (or until doubled in size with small bubbles).

Step 9

Shape and cook your excellent poolish pizza dough!