Pizza Dough with Poolish is an easy way to create not only a much deeper flavor profile, but also improved texture, better extensibility and structure. This sponge like pre-ferment is a great way to reduce the yeast by half, thus making it more digestible. Incorporating the poolish, one will gain flavor and aroma while minimizing any acidic undertones usually present with natural leavening methods. So delicious! Let's get started!
Danish dough whisk or plastic spatula
300 grams bread flour
300 grams water
1/8 teaspoon instant yeast
700 grams 00 flour or All Purpose flour
330 grams water (60% hydration)
1/2 teaspoon instant yeast
18 grams salt
Poolish from above
A poolish is a pre-ferment resembling a wet sponge. Incorporating the poolish into the dough will not only improve flavor but will also improve the dough's extensibility. To make the poolish, mix the flour, water and yeast into a homogeneous, sticky dough. Place in a food safe container with a lid, and allow to rest overnight on the countertop. The following day the poolish will have tripled in size and have an airy, jiggly consistency .
For the final dough, mix and disperse the flour and salt in a large bowl.
Create a well in the center of the flour with the help of one hand. This is where the yeast and poolish will be added.
To loosen the poolish from the container, poor the measured 330 grams of water along the edge of the container. Doing this will allow the poolish to come away from the walls of the container, and slide out more easily.
Pour the poolish into the bowl with the flour.
With the help of a danish dough whisk or a rubber spatula , begin to mix the dry ingredients with the wet until mostly incorporated.
Another way to work the dough is to use one cupped hand resembling a spoon. Move the hand in clockwise rotation under the dough, as shown in the video. This will not only work the dough, but also incorporate air into it. At this point the dough will look shaggy and far from smooth. When stretched it will tend to rip because good gluten development will not yet be present, as evident in the video. The dough is ready as soon as the dry ingredients are well incorporated.
Simply cover the dough with a damp cloth and allow it to rest for 15 minutes. The resting times are important to allow the dough to relax, making it much easier to work.
After this time, the dough will still have a shaggy appearance, but as soon as it is stretched it will be evident that gluten structure has begun. One way to work the dough is to use the stretch and fold method, as shown in the video.
Transfer the dough onto a clean work surface and knead with both hands for about 5 minutes. The dough will now have a smoother consistency. Cover and allow to rest for an additional 10-15 minutes.
Knead the dough briefly, then place it back into the bowl, cover with a damp cloth, and allow it to rest for one hour. This is the bulk fermentation.
After one hour, the dough can be transferred onto a clean work surface, and shaped into 8 dough balls, each weighing about 200 grams. Transfer the dough balls into the dough trays, and cover with a lid. Pizza can be made the same day after the dough rises at room temperature for at least an hour; however, better flavor and greater structure are developed when refrigerated overnight.
Remove the dough trays from the refrigerator the following day, allowing the dough balls to reach ambient temperature before stretching for pizza. This should take about 1 hour depending on the temperature of the kitchen. Enjoy!