The ONLY Pizza Dough you’ll ever knead (just a little dough based joke for you) 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 into a ball, work in 5g olive oil then leave covered for 20 mins - Transfer to a large bowl - Leave covered for 16-24 hours #pizzadough #pizzadoughrecipe #poolish #coldfermentedpizzadough #pizza #Recipe