The poolish
Recipe:
127 g flour (Tipo 00)
127 g water
1g dry yeast
Instructions:
Day 1:
Mix the dry yeast with the flour, then add the water (for dry yeast, it is important that the water has a temperature of 25-27 degrees Celsius, depending on the temperature of the flour). Stir/knead the mixture well by hand or using a machine.
Let it rise in a closed container (with a lid or plastic wrap) for 1 hour at room temperature.
Place the poolish (still in the closed container) in the refrigerator for 20-24 hours (1st fermentation).
Main dough
Recipe:
530 g flour (Tipo 00)
297 g water
17g salt
255g poolish
Day 2:
Take the poolish out of the refrigerator and let it sit at room temperature for 1 hour.
Add the water, poolish, and flour.
Knead the dough for 5 minutes at low speed.
Let the dough rest in the bowl for 10 minutes.
Add the salt and knead the dough for an additional 5 minutes at medium speed.
The dough is now fully kneaded, which can be observed by its smooth and shiny appearance.
Let the dough bulk ferment for 1 hour at room temperature in a bowl lightly coated with olive oil.
Turn the dough out onto a lightly floured surface and divide it into 4 equal pieces.
Tighten the dough balls by folding the top into the bottom of the dough.
Place them in a closed box (proofing box) and refrigerate for approximately 24 hours (2nd fermentation).
Day 3:
Take the dough out. Shape it into pizzas directly from the refrigerator.
