Poolish

• 166g Tipo 00
• 166g water (25 degrees Celsius)
• 1,3g dry yeast

Main dough

• 333,3g poolish
• 388g water
• 692g Tipo 00
• 22g salt

DIRECTIONS

Day 1 – Poolish

1. Mix water and dry yeast in a bowl.
2. Add flour and mix it using your fingers, until the dough is assembled.
3. Leave the mixture covered in a closed container at room temperature for 1 hour.
4. Let the mixture rest in the fridge for 20-24 hours.

DIRECTIONS

Day 2 – The Main Dough

1. Take the poolish out of the fridge and leave it at room temperature for 1 hour.
2. Mix water, poolish and flour.
3. Knead the dough for 5 minutes (slow pace).
4. Let the dough rest for 10 minutes.
5. Add salt and knead the dough for additional 5 minutes (medium pace). The dough should now be smooth and blank.
6. Put the dough in an oiled container and let it bulk ferment for 1 hour at room temperature.
7. Place the dough on a flour covered surface and split it into desired sizes (recommended 230-245 g).
8. Shape and tighten the dough into balls and put them into a closed container/dough box. Let them rest in the fridge for approx. 24 hours.
9. The pizza dough is now ready to use and can be baked directly from cooling.