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Double-fermented 48-hour Pizza Dough

Planned Date to Eat

Time

Portions balls

Portion Size g

Hydration %

Salt %

The poolish amount of 300:300 is ideal for portions up to 12. For more portions, I recommend splitting the recipe in 2 or more!

Final Result:

Total Dough Weight (g)

Total Flour Weight (g)

Total Water (g)

Total Salt (g)

Step 1 - Make the poolish:

Flour (g)

Water (g)

Instant Yeast (g)

Honey (g)

Mix and let sit for 1 hour at room temperature.
Refrigerate for 16-24 hrs (until the time below, depending on when you started)

Step 2 - Final Mix:

Add the following to your fermented poolish, and continue to the final steps

Flour (g)

Water (g)

Salt (g)

Step 3 - Second Fermentation:

Mix all together by hand or mixer
Cover and let rest for 20-30 minutes (autolyse)
Knead dough and form into ball. Don't worry if dough is still sticky at this stage.
Cover and let rest another 15-20 minutes.

Dough will be easier to work with after this period.

Dough should be smooth on the surface, bounce back when poked, and pass the windowpane test.
Place on tray and cover with cling-film or cover container with lid.

Refrigerate for 16-24 hours

Final Steps:

Remove dough from refrigerator 30 min before the next steps
Split by portion weight and form into balls
Place on tray and cover with cling-film or cover container with lid.

Let rest 1 - 2 hours.

This could vary depending on your room temperature.
Form pizza bases and bake!

Made by Ramin Hossaini Version 3.0.251007