While learning to make pizza dough, realise there are so many variation. I have used this one many times and almost all time got very good result. This is for 5-6 people (????)
Ingredients:
- For starter (poolish)
- 200 ml water
- 200 gm flour 00
- 5 ml honey
- 5 gm yeast
- For main dough
- 300 gm bread flour
- 250 flour 00
- 250 water
- 15 gm salt
- 25 gm oil (????)
Recipe:
- A Poolish combines equal parts flour and water (by weight) with some yeast (the amount varies according to the expected length of fermentation time, using less for longer, slower fermentations).
- Poolish is a type of preferment (or starter) which is used in many different doughs
- A preferment is simply when water, flour, and yeast are mixed together and left to prove BEFORE being added to the main dough. After about 8-12 hours when the preferment has proved, the rest of the ingredients are added to form the final dough.
- However, the dough doesn’t need any more yeast adding, as the preferment acts like a sourdough starter, and proves the dough. Any preferments can be called a starter as well, but this usually refers specifically to a sourdough starter.
- The fermentation is then carried out at room temperature for periods of time long enough to bubble up and increase its volume. At its peak, the volume starts to fall back slightly (recede) with the appearance of a wrinkled surface. This process can take anywhere from 3 to 15 hours, depending on the inoculation level.
Rasoi.Kitchen 