Poolish pre-dough

Name: Poolish pre-dough
Ingredients: 1800 g soft wheat flour for pizza; 1800 g Water; 5 g Dry yeast; 1200 g nobilgrano type 0; 60 g Water; 75 g Salt; 3605 g Poolish dough; 60 g Oil

Recipe by Dough Professor Marcel Losekoot of the Pizza Academy.

Ingredients

1800gsoft wheat flour for pizza

1800gWater

5gDry yeast

1200gnobilgrano type 0

60gWater

75gSalt

3605gPoolish dough

60gOil

Preparation

Put all the ingredients in a bucket.
Stir well with a spatula until the flour is dissolved.
Bring the temperature to 18°C and let the dough rest at this temperature for 18 hours.
The dough is ready to use.

Put the flour in the food processor and add the poolish (see preparation step 1).
Add the water and mix at a slow speed.
After six minutes, add the salt.
Add the oil at 22°C.
Bring the final dough temperature to 24°C.
Let the pizza dough rest for one hour in an oiled container at 24°C.
Portion the dough to the desired weight and shape into balls.
Store for about 24 to 48 hours in the refrigerator at 4°C. (For immediate use: let it sit outside the fridge for 1 hour at 24°C).
Remove from the refrigerator and let rise for 4 hours at 24°C or 7 hours at 18°C.
Bake the pizza for about 3 to 4 minutes at 320-360°C (Convection oven: About 250-300°C for 4 to 6 minutes).