| 4 x 250-gram Pizzas | 6 x 250-gram Pizzas | |
| 00 Flour | 300g | 450g |
| Water | 300g | 450g |
| Dried Yeast | 0.6g | 0.9g |
| 4 x 250-gram Pizzas | 6 x 250-gram Pizzas | |
| 00 Flour | 313g | 495g |
| Water | 68g | 105g |
| Salts | 19g 2g (msg) | 21g 3g (msg) |
| 4 x 250-gram Pizzas (Including Bowl Residue) | 6 x 250-gram Pizzas (Including Bowl Residue) | |
| 00 Flour | 303g | 454g |
| Water | 124g | 183g |
| Salts | 19g 2g (msg) | 23g 3g (msg) |
| 4 x 250-gram Pizzas (Including Bowl Residue) | 6 x 250-gram Pizzas (Including Bowl Residue) | |
| 00 Flour | 286g | 429g |
| Water | 139g | 209g |
| Salts | 19g 2g (msg) | 23g 3g (msg) |
Directions
- Make the Poolish by mixing the ingredients together in a large bowl
- Cover tightly and leave to prove for around 10 – 18 hours / overnight.
- The following morning mix the dough ingredients into the poolish in the same large mixing bowl
- Cover and rest for 10 – 60 mins
- Knead the dough for 5-10 mins
- Cover again and rest for 10 – 60 mins
- Divide into dough balls
- Cover and prove for around 5-10 hours
- Cook and enjoy.
ORIGINAL SOURCE: https://mypizzacorner.com/pizza-dough/easy-poolish-pizza-dough-recipe-neapolitan-poolish-pizza/
Calculator: https://www.stadlermade.com/pizza-calculator/