Pizza Dawgz! Poolish: - 150g water - 150g flour - 5g yeast - 1 tbsp sugar - Mix and leave to ferment on counter for 5-18 hours Dough: - 210g water - 6g salt - Poolish - 360g bread flour - Dissolve the salt into the water - Whisk the Poolish into the salt water solution - Mix then turn out onto the bench - Knead for 5-10 mins or until a smooth, less sticky ball forms - Transfer to a large bowl - Leave covered for 16-24 hours #pizza #hotdog #pizzadogs #hotdogpizza #foodtrend #fypシ #cooking #pizzadough