Ingredients
Pick flour weight in grams:
EXAMPLE 1000g Tipo 00 flour
Poolish- 300g water, 300g 00 flour, 5g honey, 5g yeast
Water- 400g or (peligrino )
Flour- 700g
Salt is 4% = 40g
Olive oil – 10g
Instructions
Make poolish- (8-10 hours ahead of time)
Mix 300g flour with 300g water, 5g yeast 5g honey mix thoroughly in a very large mixing bowl (it will triple in size)
Cover and let rest min 6 hours 8 hours best
Add the rest of flour, water, salt, oil
Mix and knead for 10 mins or until dough becomes smooth (I find it sometimes helps to do an auto-lease aka mix all ingredients well then let rest for 10 to 15 mins then go back to kneading. Also if the dough isn't coming smooth or its getting hard to knead just cover and leave it alone for 10-15 mins and try again this usually works)
Once smooth divide dough into 6 even balls about 200-250g each
Smooth each ball out by stretching one side (This sounds confusing not sure how to word this part, hopefully I will be able to record a video of how to do this and it will make sense. when I do I will link here)
Then oil a baking sheet tray and let the dough balls rest smooth side up and cover with oiled plastic wrap.
let rise 1 hour at room temp (pre heat oven with pizza stone 550F or your max oven temp)
Sprinkle some flour on the table grab a risen dough ball sprinkle some flour on top and with all your fingers (except thumbs) poke while evening the dough into a flat circle while staying at least 1/2 inch away from the sides.
Then carefully lift the dough on top of your knuckles on both hands and you are going to let the dough hang and stretch by its self and your job is to just carefully turn it before it stretches too far and rips.
Sprinkle coarse semolina flour on your pizza peel an rest dough on top.
Shake the pizza peel forward and backwards to make sure the whole pizza dough can slide around easily.
Assemble your pizza
Place on pizza stone
Check on pizza after 4 mins, rotate 90 degrees if necessary
Cook another 3-4 mins
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