Fermented Pizza Dough (Poolish)

Fermented Pizza Dough (Poolish)

  • Preparation 25 min
  • Raising 5 h
  • Servings 1
  • Makes 2 pizzas, 12 inches (30 cm) each
  • Freezes Yes
  • Vegetarian
  • Vegan
  • Nut-free
  • Lactose-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

  • Poolish

    • 1 ¼ cups (190 g) unbleached all-purpose flour
    • ¾ cup (180 ml) room temperature water
    • ½ tsp instant dry yeast
  • Dough

    • 1 cup (250 ml) room temperature water
    • 2 1/3 cups (350 g) unbleached all-purpose flour
    • 2 tsp sugar
    • 1 ½ tsp salt

Preparation

  • Poolish

  • Dough

Note from Ricardo

To facilitate freezing and thawing the pizza dough, cover each ball of dough in plastic wrap and tightly seal in a freezer bag to prevent freezer burn. When ready to use, thaw the dough in the refrigerator. Once thawed, let sit in a warm, humid spot for 30 minutes before using.

Personal Note

To help you with this recipe

RICARDO Pastry Blender and Scraper

RICARDO Pastry Blender and Scraper

10.99 $

The RICARDO pastry blender and scraper is perfect for blending and dividing the dough into equal parts. The bevelled blade is ultra-durable, and the ergonomic handle provides a comfortable grip. It can also be used to scrape and organize excess dough and flour on a work surface.

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