Pizza Dough

Poolish

Start the poolish anywhere from 8-10pm. Combine in a 2L glass container:

300g pizza flour

0.6g yeast 

300g filtered water, warmed to 40C

 

Mix well by hand, e.g. with a silicone spatula. Cover and let sit on counter for 10 hours.

Dough

 

Around 6-8am is good for this step. Add 330g pizza flour, 14g kosher salt, and 70g water to the poolish. Mix a little, let sit for 10-60 minutes to hydrate, then knead for 10 minutes until the dough is smooth.

For 12" pizzas, divide the dough into 5 balls, around 200g each. Dust with flour and put into covered containers for another 10 hours at room temperature.

References

 

mypizzacorner

 

 

Fake backstory

It was a Friday night, and the air was filled with excitement and the savory scent of tomato sauce and melted cheese. My friends and I had decided to have a pizza-making battle, a friendly competition to see who could create the most delicious and inventive pizza.

We gathered in the kitchen, each armed with our favorite toppings and secret ingredients. The countertops were covered in a colorful array of ingredients – bowls of shredded cheese, pepperoni slices, mushrooms, olives, and even pineapple. The stage was set for an epic pizza showdown.

As the host of the evening, I took on the responsibility of preparing the pizza dough. Flour flew through the air as I kneaded the dough, creating a soft and elastic foundation for my culinary masterpiece. My friends watched in awe, eager to see what I had in store.

Once the dough was ready, the battle officially began. The kitchen became a whirlwind of activity as everyone rushed to assemble their pizzas. I opted for a classic Margherita with a twist – a balsamic glaze drizzle and a sprinkle of fresh basil. The others were concocting equally creative combinations, from barbecue chicken and bacon to a vegetarian delight with artichokes and sun-dried tomatoes.

The oven door clanged open and closed as we eagerly awaited our creations to transform into bubbling, cheesy perfection. The heat emanating from the oven only added to the intensity of the competition.

As the timer beeped, signaling the end of the baking round, we carefully pulled our pizzas from the oven. The kitchen was now a fragrant haven of culinary delights. Each pizza was a work of art, a testament to our individual styles and tastes.

We laid our creations on the table, side by side, ready for the ultimate taste test. A panel of judges – our friends and family – eagerly took their seats. The tension in the room was palpable as we awaited their verdict.

Slice by slice, the judges tasted each pizza, savoring the unique flavors and combinations. Laughter and chatter filled the room as we all enjoyed the fruits (or should I say, the cheeses and toppings) of our labor.

In the end, there was no clear winner – every pizza had its own charm and appeal. The pizza-making battle was more about the camaraderie and the joy of creating something together. As we sat around the table, enjoying our homemade pizzas and each other's company, it became clear that the real victory was the memories we had made and the delicious pizzas we had shared on that lively Friday night.