Pizza and focaccia

pizza dough with "poolish"!!!


This is for sure the best pizza I have ever made at home! It's another long process, but that's the secret of a perfect pizza and bread. I’ve made this pizza a long time ago, unfortunately I don’t have a pizza stone at home since I moved back to Italy, but I’m planning to buy a new one, because there is nothing better than a home made pizza!!!

270 gr. plain flour(type 0 or bread flour)

80 gr. of durum wheat

500 gr. of manitoba flour( i used to buy the canadian flour in Waitrose)

3 gr. of fresh yeast( you can use also the dry one)

1 spoon of barley malt

25 gr. of salt

30 gr. of olive oil

500 gr. of water

The evening before mix the canadian flour(500g) with the water,the yeast and the barley malt.This is called “poolish”... t’s quite liquid dough. Cover the bowl with cling film and leave it to rest over night.

In the morning add the rest of the ingredient, salt oil and the rest of the flour slowly because at the beginning it will be difficult to incorporate it, knead well. The result is a quite elastic, soft and smooth dough. Let it rest for 30 mins and then divide into small balls, put each one in a plastic container in the fridge for the all day. Take them out 2 hours before cooking the pizza.

Its sound more difficult to read it than make me it's very easy and strait forward. I usually use half a dose....and I can make 3 pizzas.

Stretch the small dough with your hands in a surface covered with quite lots of flour and form the pizza base......season as you like. Before baking the pizza, put the pizza stone in the oven for about an 1 hour. The stone has to be very hot to bake the pizza in just a few minutes.When your are ready to bake just slide the pizza over the stone, it will be ready in less then 5 minutes!!!

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