Authentic Italian Pizza Dough

Ingredients

5 servings

• 15 cl of water
• 2.5 g of honey
• 150 g of flour
• 35 cl of water
• 600 g of flour
• 1 drizzle of olive oil
• 2.5 g of baker's yeast
• 20 g of salt

Steps

1. 1

   Poolish preparation: Mix the water with the honey and the yeast, then add the flour. Mix and seal tightly. Leave the preferment at room temperature for 1 hour, then place it in the refrigerator for 24 hours. The mixture, which is quite liquid, will double in volume.

2. 2

   Dough preparation (the next day): pour the water into a large bowl. Add the poolish and mix until dissolved.

3. 3

   Add half of the remaining flour, mix again. Incorporate the salt and the other half of the flour, then mix. Lightly flour the surface, place the dough and form a ball (the dough is sticky, this is normal). Cover it in the bowl and let it rest for 30 minutes.

4. 4

   Pour a drizzle of olive oil on your hands. Form a large ball with the dough while always keeping the top of the ball facing up to preserve the gas in the dough.

5. 5

   Once the ball is smooth, let it rest covered for another 30 minutes.

6. 6

   Oil the bowl, place the oil-brushed dough inside and cover the bowl with plastic wrap. Keep refrigerated for at least 24 hours before shaping your dough balls.