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Making Pizza with Poolish.

Pizza Contemporanea.
The hydration of the dough - 70 percent.
Recipe for this pizza dough:

Poolish
400 ml. water
400 gr. flour (w340)
2 gr. fresh yeast
Poolish fermented for 20 h in the refrigerator

Final dough
All Poolish
400 gr. flour (w280)
160 ml. water
24 gr. salt
2,5 gr. fresh yeast

The mixed dough was left for an hour, then the formed pizza balls were left for about 3 hours at room temperature.


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