Ingredients

• Poolish doses
• Flour: 91 g
• Water:91 g
• ADY: 0.57 g
• Main dough doses
• Flour: 91 g
• Water: 31 g
• Salt: 4.9 g

Directions

• Poolish
• Combine water, and yeast together in mixing container
• Mix in flour real good. Cover and leave in RT for 1 hour and then place in fridge 32F for 24 hours
• Main dough
• Combine poolish, water and stir to melt all in.
• Add salt and stir
• Stir in additional flour until the dough comes together and starts pulling from sides
• Dump on counter and start working dough. Dough will be very sticky
• To knead push away with heal of hand then fold it back over turn, 90 Degrees repeat. I use the dough scraper to help
• As it gets smoother, start slap and folds. As it stiffens, rest 15 min and do slap and folds again for a couple times.
• weigh out dough as needed. 250g - 270g for 12” small crust or if you want a larger pizza or larger cornicione leave the 310g dough ball
• Make nice tight dough ball(s) and store in covered container for another 48 hours in 32F fridge. I like to use about a 6-7 inch plastic bowl.
• Dough should have raised in fridge about double.
• Take out of fridge 30 - 60 minutes before use.Hopefully the dough ball is holding a nice puffy pizza dough.
• Since it is high in hydration, I start stretching when dough temp is 60-65F. Anything higher then 70 will be hard to handle.

Notes

• Use the PizzApp to adjust the amount of dough balls, proof times and temperature and to determine amount of yeast. PizzApp can be downloaded from the App Store. I combine all yeast and add to poolish. I do not add yeast to main dough.
• If making more then one dough ball, leave bulk dough to rise 24 hours and then make dough balls.
• Here are a couple videos that explain the recipes and procedures. I recommend Vito and watching his pizza channel if you want to really get into pizza. He is fun to watch.
• Poolish dough. https://youtu.be/Tz4JLRQ2EPE
• How to make Neapolitan Pizza https://youtu.be/8Q_9h6VKm9c

Photos