/ck/ - Food & Cooking

Don't mind the extra puffy edges. I wanted to make it that way for a change, so I didn't stretch it to its fullest.

Anyways:

Make poolish 12 hours before making pizza.

• 100g flour
• 100ml warm water
• half a teaspoon of dry yeast
• teaspoon of sugar (not required, but eh... Some people put it, some don't... It's your choice, really ;))

* Mix everything together for about a minute or so. It should form a sticky paste. If it is too dry, add a little more water. If the dough is way too watery, add a little bit more flour. Everything will depend on the flour you are using so you will have to modify your poolish. In any case, a firm, consistent sticky paste is what you are looking for.
* Cover and let it rest on a room temperature. It will be a slow rise, so don't worry.

After the 12 hours period had passed, add:

• 10ml salted water
• 60g of flour

* Mix everything together with the poolish. The dough will be very sticky but try to resist adding more flour. Knead for 2-3 minutes. You will not be able to make a perfect dough ball just yet, so leave it covered for 15-20min after your first knead.
* Lighty oil or wet your hands and start kneading again after the dough has rested for 15 minutes. It should be much easier now because the gluten has started to develop. Knead it as you would knead any wet dough. If you do not know what I mean by this, go check any video on kneading pizza dough and you will see. Nothing hard to learn.
* After kneading for a few minutes, let it rest for an hour.
* Knead the dough two more times, leaving it to rest for 30 minutes between kneads.

After this, roll the dough in a circular shape with your fingers, and try not to ruin the edges because they are filled with air. You want that air.