Easy Poolish Pizza Dough #shorts #pizza #youtubeshorts #

By Bruno Albouze

Ingredients

Instructions

1. For the poolish, dissolve 1 g fresh yeast in room-temperature water (warm season amount; use 3 g in cold weather and omit the salt), whisk, then mix in the 600 g flour until just combined.
2. If the room is above 23°C, add a pinch of salt to the poolish.
3. Scrape down the bowl, cover with plastic wrap, poke a hole in the centre, and let it ferment at room temperature for up to 14 hours.
4. For the dough, pour the 160 g water chilled to 5°C into the bubbled poolish, then transfer it to a mixing bowl.
5. Add the remaining 400 g flour, the 21 g salt and the 6 g fresh yeast, and mix on low speed until it starts to come together.
6. Increase to medium-high speed and mix for about 7 minutes, until the dough pulls cleanly away from the sides of the bowl and reaches 23–26°C.
7. Cover and rest the dough for 1 hour.
8. Transfer to a floured surface, divide into 6 equal portions, degas lightly and shape into tight balls.
9. Cover the balls and rest them for 30 minutes.
10. Flour the surface and dough with fine semolina or flour, shape into pizzas and bake quickly at high heat.

Summarized from Bruno Albouze's video. Watch it for the details.