First work out your ingredient quantities using the calculator on this page
Day 1 – Make the Poolish
- In a small jar with enough space for rising, add the water & stir in the yeast to fully dissolve.
- Add the flour and mix together to form a smooth batter.
- Using a wet spatula, scrape down any off the sides and cover with an air tight lid.
- Leave to rise/ferment at room temperature for 18-24 hours.
Day 2 – Make the Main Dough
- Add the water to a large bowl & stir in the yeast to fully dissolve.
- Add the poolish, flour & salt and mix well.
- Remove from the bowl and knead for around 5 minutes. The dough will be quite sticky but not too sticky that its difficult to handle.
- Once the dough is kneaded, place in a large bowl, cover with cling film and place it in the fridge for 12-24 hours to bulk ferment/rise. It may double or even triple in size.
Day 3 – Ball Up!
- Remove the dough from the fridge and weigh out into the desired sized portions.
- Form into dough balls by pulling down the sides of the ball and tucking them in on itself underneath, ensuring the underside is pinched closed and sealed to avoid opening back up when stretching.
- Place the dough balls into an airtight container and return to the fridge for 1 to 4 days until needed.
Day 4 to 8 – Bake!
- Take the balls out 2 hours before baking to allow them to come to room temperature.
- Dust the balls and the work surface generously with flour then remove from from the container and ensure both sides are covered in plenty of flour.
- Stretch out the dough so nice and thin and then shake off all excess flour before topping otherwise it will burn.
- Top the pizza and bake at 450°C / 840°F for 60-90 seconds.
This recipe is provided by pizza legend Julian Guy – @pizzaislovely