Poolish Pizza Dough for the House

Ingredients

• 300 ml Water (For the poolish)
• 300 g Flour (For the poolish)
• 5 g Dry yeast (For the poolish)
• 5 g Honey (For the poolish)
• 1 batch Poolish (Use all of the prepared poolish in the final dough)
• 700 ml Water (For the final dough)
• 1250 g Flour (For the final dough)
• 40 g Salt (For the final dough)

Steps

1. 1

   Prepare the poolish by combining 300 ml water, 300 g flour, 5 g dry yeast, and 5 g honey. The source provides the poolish ingredients but does not specify the mixing technique or fermentation time.

2. 2

   Use all of the prepared poolish together with 700 ml water, 1,250 g flour, and 40 g salt to make the final pizza dough. The source does not provide detailed kneading, fermentation, portioning, or baking instructions.

Notes

The supplied description contains the ingredient quantities but does not state the poolish fermentation time, final dough mixing or kneading method, dough-resting schedule, ball size, baking temperature, or baking time. Total flour is 1,550 g and total dough weight is approximately 2,645 g; the serving estimate assumes about ten dough portions.

Nutrition per serving

• pizza dough
• Neapolitan pizza
• Italian
• poolish
• yeast dough
• vegetarian
• make-ahead