Pizza
This makes 2 x 14" Large Pizzas
Servings: 6 People
Cost: $8
Ingredients
Poolish
- 345 g All purpose flour 10.5%
- 5 g Vital Wheat Gluten
- 350 g Water
- 1/4 tsp Instant Yeast
Final Dough
- 680 g Poolish From above
- 15 g Instant Yeast
- 100 g Water
- 23 g Olive Oil
- 286 g All Purpose Flour 10.5%
- 34 g Vital Wheat Gluten
- 15 g Salt
Notes
Start at 7AM to have pizza out of the oven at 6PM.
Mix Poolish at 7AM, cover and leave in warm place.
At 3PM, mix all ingredients from final dough together until all dry ingredients are wet.
Fold after 5 min, 15 min, 25 min, 35 min, 55 min, 1 hr-15min.
Bulk ferment 30 min.
Divide dough into two pieces, roll into tight balls. Rest 15 minutes.
Roll out to 14" pizzas. Cover with damp towel and place in warm place 45min to 1hr-15 min. Preheat oven to 500F.
Place sauce and toppings then into oven for 17-18 min or until crispy, with brown edges.
Cut and enjoy.