Pizza Dough in Grams with a Poolish

This dough comes from the Pizza Bible. I’ve made it a few times and made a few adjustments to best suit my needs.

Poolish- or yeast starter

Small pinch of active dry yeast, like ⅛ teaspoon  

50g cool water

50g flour 

Dough

3g active dry yeast

280g warm water 

450g bread flour

10g sugar

10g salt

5g olive oil, plus some to oil the bowl for the rising

Poolish from earlier

To make the Poolish: A day ahead combine the yeast, water and flour. Cover with plastic wrap and sit at room temperature for 6-20 hours, longer is better, but no more than 20 hours. 

For the dough, in the bowl of a mixer, using a dough hook, combine all the ingredients and mix on low until a mass forms. Scrape the sides. Once combined let mix on medium speed for 5 minutes. 

Oil the bowl and dough, cover and let rise for an hour at room temperature. 

Knock the air out of the dough, divide into 2 or more portions, depending on the size of your pizzas. The original recipe calls to let the dough age 28-24 hours at this point, covered and refrigerated. 

It is usable after a 20 minute rest, though not optimal. 

Makes 2-14 inch pizzas.

This makes 2-14 inch thin crust pizzas with a delicious flavor. The key -everywhere with cooking-is time. If you have time to let the poolish sit 20 hours. Do it. If you can let the dough sit in the refrigerator for 24 hours do it. Time, time, time.

But equally, you can make the poolish, let it sit an hour or two. Then make the dough and let it rise 40 minutes then shape into pizza. It’s doesn’t taste as good, but it works.

I will make one pizza and freeze the dough for a later pizza. It thaws out nicely.

If you think this is a reminiscent to pizza shop dough where they start with yesterday’s dough, you are not wrong.

Friends have asked for the recipe. Here you go, friends. :)