Pizza

Poolish Dough

Poolish

• 300 ml water
• 300 g flour
• 5 g yeast
• 5 g honey

Dough

• Prepared poolish
• 400 ml water
• 700 g flour
• 30 g salt
• 10 g olive oil

Directions

1. Mix all of the poolish ingredients together.
2. Leave the poolish at room temperature for 1 hour to activate the yeast.
3. Cover and refrigerate for 16–24 hours.
4. Combine the poolish with the remaining dough ingredients.
5. Knead until everything is fully incorporated and the dough becomes smooth.
6. Place the dough in a covered bowl and refrigerate for another 16–24 hours.
7. Remove the dough from the refrigerator and let it sit at room temperature for 1–2 hours.
8. Divide the dough and shape it into individual dough balls.
9. Let the dough balls rest at room temperature for 2–4 hours.

Timing Note
At approximately 25°C / 77°F, the dough balls will usually be ready in about 2 hours. Cooler temperatures may require a longer rest.

The dough is now ready to shape and use for pizza.

$10K Beer Pizza Dough

Ingredients

• 1 can lager
• 455 g flour
• 12 g salt
• 2.3 g instant yeast
• 2.3 g olive oil

Recommended Ingredients

• Beer: Budweiser or Stella Artois
• Flour: Caputo Super Nuvola or bread flour

Directions

1. Mix the beer, flour, and yeast in a large bowl until no dry flour remains.
2. Sprinkle the salt over the top of the dough.
3. Cover and let the dough rest for 10 minutes.
4. Knead the salt into the dough using the slap-and-fold method on a table or the Rubaud method in the bowl.
5. After 5 minutes of kneading, add the olive oil.
6. Continue kneading for another 5 minutes.
7. Cover and let the dough rest for 20 minutes.
8. Divide and shape the dough into balls.
9. Place the dough balls in lightly oiled containers or on a covered baking sheet.

Dough Ball Options

• Two 400 g dough balls for approximately 14-inch pizzas
• Three 270 g dough balls for approximately 12-inch pizzas

Same-Day Fermentation
Leave the covered dough balls at room temperature until they have risen and relaxed. The dough is ready when a finger indentation remains instead of immediately springing back.

Next-Day Fermentation
Place the covered dough balls in the refrigerator overnight. Remove them early enough to warm up and relax before stretching.

Recipe Note
The lager adds malty, fermented flavor without requiring several days of fermentation.