Pizza dough🍕

This recipe is a two step process. The previous day prepare the poolish, which is equal amount of the flour and water with a small amount of yeast. The next day, the dough is mixed and rested before the dough is finally ready.

This recipe uses both plain flour and whole wheat four, making it healthier.

Yield : 3 X 300gm

Ingredients

Poolish

Plain flour 125gm

Water 125gm

Fresh yeast 0.5gm

Final dough

Plain flour 200gm

Whole wheat flour 169gm

Water 255gm

Fresh yeast 2.5gm

Olive oil 24gm

Poolish 245gm

Salt 9gm

Method:

1. The previous day, mix the poolish by hand creating a smooth paste. Leave it a medium sized bowl, it will raise and double. Leave at room temperature for 12-16 hours.

2. The next day, this is how the poolish will look.

Next day: Weigh the water straight into the poolish, add the yeast to the flour.

3. Combine the oil, water, poolish, flour and yeast in the mixing bowl. Start mixing at a slow speed.

4. Once the dough is slightly formed, add in the salt and continue mixing. If mixing by hand knead well for 4-5 minutes.

5. Once the dough is nice and soft, place the dough in a well oiled bowl.

After an hour lift the dough with wet hands, fold the dough to the center from the corners and place it back into the bowl. Let it rest for another hour.

Total bulk fermentation time is 2 hours (With first fold after 1st hour and second fold at the end of 2 hours).

6. After completing 2 hours of bulk fermenting, un-mould on a floured surface, divide into three fragments each weighing 300gm.

7. Cover the dough on an oiled tray and refrigerate until use.

8. Preheat the oven to 200 degrees centigrade with a flat tray in the oven. It is important to have the tray hot so that the rolled dough can go straight on it.

9.On a floured table top, roll the dough stretching evenly from all sides. Resting the dough will give it the flexibility. Once rolled, place the pizza base on the hot tray.

10.Spoon the tomato puree (can be bought at store or made at home with garlic and herbs) on the base leaving 1 inch from the sides. Add your choice of toppings, top it up with grated mozzarella cheese. Avoid putting too much cheese on the sides, this might burn whilst cooking.

You can cook this in a BBQ too, using a pizza stone.

11. Once cooked, drizzle some olive oil, sprinkle some seasoning, fresh basil springs and voila.

Enjoy😋