I know, the video is way too long. But it's useful for demonstrating the techniques. If you want a sloppy written version of the video, here it is:
Pizza Recipe
Poolish
150 mililiters water
150 grams flour
2 ½ grams yeast
Bit of honey
Stir together. Let sit at room temperature one hour. Put in refrigerator for about 24 hours.
I know, the video is way too long. But it's useful for demonstrating the techniques. If you want a sloppy written version of the video, here it is:
Pizza Recipe
Poolish
150 mililiters water
150 grams flour
2 ½ grams yeast
Bit of honey
Stir together. Let sit at room temperature one hour. Put in refrigerator for about 24 hours.
Pizza
350 milliliters water
20 grams salt
625 grams flour
Stir the poolish into the water. Add half of the flour and stir well. Add the salt and the rest of the flour and mix well. Turn it out onto the counter and work the dough, pressing and pulling until smooth. Let it rest 15 minutes.
Put olive oil on your hands, pick up the dough and pull it over and over, making a kind of ballon, unti it is smooth. Oil a bowl and put the dough ball into the bowl, cover and allow to sit at room temperature for 30 minutes.
Turn the dough onto a board, put a bit of olive oil on your hands and divide the dough into 5 balls.
Sprinkle a baking pan with semolina and place the balls into the pan. Pat a bit of oil on top of each ball and wrap the pan in plastic wrap. Allow to rest for 2 hours at room temperature.
Place a pizza steel into the oven and preheat the oven at 500 degrees for 1 hour.
Stretch a ball of dough into an 8 or 10 inch round. Cover with simple tomato sauce. Put in oven until crust is golden. Remove, dust with grated parmesan and chunks of mozzarella and put back into the oven until fully cooked.
I know, the video is way too long. But it's useful for demonstrating the techniques. If you want a sloppy written version of the video, here it is:
Pizza Recipe
Poolish
150 mililiters water
150 grams flour
2 ½ grams yeast
Bit of honey
Stir together. Let sit at room temperature one hour. Put in refrigerator for about 24 hours.
Pizza
350 milliliters water
20 grams salt
625 grams flour
Stir the poolish into the water. Add half of the flour and stir well. Add the salt and the rest of the flour and mix well. Turn it out onto the counter and work the dough, pressing and pulling until smooth. Let it rest 15 minutes.
Put olive oil on your hands, pick up the dough and pull it over and over, making a kind of ballon, unti it is smooth. Oil a bowl and put the dough ball into the bowl, cover and allow to sit at room temperature for 30 minutes.
Turn the dough onto a board, put a bit of olive oil on your hands and divide the dough into 5 balls.
Sprinkle a baking pan with semolina and place the balls into the pan. Pat a bit of oil on top of each ball and wrap the pan in plastic wrap. Allow to rest for 2 hours at room temperature.
Place a pizza steel into the oven and preheat the oven at 500 degrees for 1 hour.
Stretch a ball of dough into an 8 or 10 inch round. Cover with simple tomato sauce. Put in oven until crust is golden. Remove, dust with grated parmesan and chunks of mozzarella and put back into the oven until fully cooked.
Repeat with remaining dough balls.
Makes 5 small pizzas.
Can you freeze the extra dough at some point? I can't imagine being able to use all of this at one time. Or make a smaller version of this recipe?
Yes, the dough balls freeze beautifully. But this isn't actually all that much; 4 of us ate almost all of this.
The video has a link that shows how to properly freeze and thaw the dough.