Easy Poolish Pizza Dough

Name: Easy Poolish Pizza Dough
Total time: 96 h 50 min
Ingredients: Poolish dough calculator Easiest way to customize pizza size, quantity, and hydration. The calculator uses this recipe when toggling the "poolish" option.; 175 g 00 flour Caputo "Pizzeria" is the ideal choice.; 175 g Water Lukewarm (80-90F) to jumpstart the yeast.; 3 g Honey Or about 1/2 tsp.; 1 g Instant Dry Yeast (IDY) This Caputo yeast (linked) is a game changer and makes a world of difference. It's labeled as Active Dry Yeast, but acts as IDY (mixes directly into flour - no activating); 325 g 00 flour; 125 g Water Lukewarm (80-90F); 12 g Salt

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Servings: 3

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Poolish dough calculator Easiest way to customize pizza size, quantity, and hydration. The calculator uses this recipe when toggling the "poolish" option.175 g 00 flour Caputo "Pizzeria" is the ideal choice.175 g Water Lukewarm (80-90F) to jumpstart the yeast.3 g Honey Or about 1/2 tsp.1 g Instant Dry Yeast (IDY) This Caputo yeast (linked) is a game changer and makes a world of difference. It's labeled as Active Dry Yeast, but acts as IDY (mixes directly into flour - no activating)325 g 00 flour125 g Water Lukewarm (80-90F)12 g Salt

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Instructions

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Step 1

In a glass measuring cup or microwavable bowl, heat water in the microwave for 20 seconds; this should result in a temperature of 80-90F.

Step 2

If you're using Fresh or Active Dry Yeast, mix the yeast into the water and let sit for 2 minutes. If you're using Instant Dry Yeast (IDY), proceed to the next step. Note: Caputo yeast is labeled as Active yeast, but does not need to be activated in water (works as IDY).

Step 3

Add the flour (preferment section only!) and IDY yeast to the bowl of a stand mixer. Next, add the water (preferment section only!) and mix well with hands, or a spoon, until fully incorporated.

Step 4

Cover with a lid or saran wrap, tightly. Allow to sit at room temperature for 2 hours before placing in the refrigerator for 18-24 hours.

Step 5

Remove poolish from refrigerator and allow to come to room temperature, about 1 hour. With the poolish still in the bowl of a stand mixer, add the remaining water (final dough section!) and mix by hand. Fit the mixer with a dough hook and turn on medium. Slowly add flour (final dough section!) and salt and mix until dough is smooth and elastic, scraping down the flour on the sides with a spatula as needed, 5-8 minutes.

Step 6

Remove dough from bowl and knead by hand, 2 minutes. Flip the bowl over top of the dough and allow to rest for 20 minutes; you will notice the gluten is stronger after the rest. Divide the dough into equal pieces, roughly 270g each. Knead into a taut ball before placing in a lightly oiled bowl or proofing container, seam-side down. Cover the bowl with a lid or saran wrap and place in the refrigerator to cold ferment for another 18-24 hours.

Step 7

Remove the dough from the refrigerator and allow to come to room temperature, at least 2 hours (assuming 70F; +/- an hour depending on room temp). With a lightly floured dough scraper/cutter, gently pick up a doughball and place it into a bowl with 50/50 semolina and 00 flour. Lightly coat both sides to prevent stickiness before continuing to stretch and bake.