Step 1

Watch the Video for the Full How To!

Step 2

Using a scale add 100g water to a 1-quart deli container. Add 1/8 tsp Instant Dry Yeast. Let absorb for about 1 minute. Stir.

Step 3

Add 100g bread flour and mix till all flour is incorporated. Cover tightly and let rest at room temperature for 12-24 hours.

Step 4

Watch the Video for the Full How To!

Step 5

Weigh 350 g room temperature water in a 1 quart measuring cup. Add 1.5 g instant dry yeast. Let absorb for about 1 minute. Stir.

Step 6

Pour water and yeast mixture into the 1-quart deli container or small bowl containing the poolish. Mix with your hand till well incorporated.

Step 7

In a large bowl mix 350g bread flour, 250g "00" flour, and 20g whole grain flours.

Step 8

Add the water and starter mixture to the flour and stir just till flour is incorporated. Cover and let rest for 25 minutes at room temperature.

Step 9

Mix 20g salt, 30g water, and 1g barley malt (optional) in a small bowl (it will not fully dissolve)

Step 10

Begin folding and kneading the dough, working in the salt slurry small amounts at a time till fully incorporated, be patient. This should take 5-10 minutes. Cover the bowl tightly and let rest for 25 minutes. Watch the final dough mix video for the full how to.

Step 11

Gradually knead and fold 10g olive oil into the dough until fully incorporated and smooth. This should take about 5 minutes.

Step 12

Re-weigh your dough to get your final dough ball weight for each pizza.

Step 13

Cover tightly. Let bulk ferment at room temperature for about 2 hours till lively. (dough activity can vary greatly depending on your environment. In warmer temperatures keep an eye on it and go shorter about 1 hour, in cold temps this could take up to 4 hours)

Step 14

Lightly oil a half sheet pan, dough tray, or 4 1qt glass bowls.

Step 15

After 1 to 4 hours uncover your dough (you want to see activity in the dough before proceeding but you can adjust your fermentation times between the bulk and ball ferments, if you went short on the bulk, go longer once the dough is balled up before it hits the fridge)

Step 16

Lightly dust a work surface with flour. With floured hands remove the dough from the bowl.

Step 17

Lightly dust the top of the dough with flour.

Step 18

Using a scale as you go. Divide the dough into 4 portions. I use a bench scrapper to cut the dough.

Step 19

Working with the dough in your hands form into balls, making sure to close. Watch the video for full instructions.

Step 20

Cover tightly. Let ferment at room temperature at least till you see activity in the dough (2-4 hours) before cold fermentation or continue fermenting at room temperature if using that day till ready to use (refrigerate dough balls if they look to be headed towards ''overproofed.")

Step 21

Temper the dough by removing from the refrigerator and allowing to come to room temperature before using.