PIZZA: Vito Poolish Dough

By SharonE

Next Level double ferment..72% hydration

Ingredients

• POOLISH
• 150 g warm water
• 3 g active yeast
• 2.5 g honey
• 150 g 0 flour/super nuvola
• DOUGH
• 200 g warm water
• 12.3 g sea salt
• 350 g 00 flour
• 5 g olive oil

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Let poolish sit 30 min to one hour at room temp.
Mix in water and melt together with poolish.
Mix in sea salt. Add flour and knead until smooth (2 min. slow), add olive oil.
Knead 6-10 min. med speed. Take out dough and slap and fold until smooth ball.
Can perform window pane test
Cover, rest for 15-20 min.
Rub olive oil on hands, pat on top of dough. Coil fold until smooth and form into ball.
Place in oiled bowl, cover. Refrigerate immediately 16-24 hours

Warm dough 30-60 min. at room temp.
Dump dough onto lightly floured surface. Cut into four strips
flip one strip so now top is on top, pinch off 220 g for one pizza, form into ball, pinch bottom close
Rest 1-2 hours (use finger test). When ready, shape pizza for oven.