Pizza Dough 01

Source: https://www.youtube.com/watch?v=t4t3bqb_91E
FOR THIS RECIPE YOU'LL NEED:
(Recipe below makes two 12" pizzas) 


POOLISH:
50g water
pinch yeast
50g ap flour 
1. Combine water, yeast, and flour.
2. Stir to combine.
3. Put mixture in a container with a lid  and let sit at room temp for 18-24 hours. 


DOUGH (with Poolish):
180g warm water
All of the poolish
5g yeast
10g olive oil 
315 ap flour 
8 salt 
10g sugar 

Directions:
1. Into a container add warm water, all of the ripe poolish, oil, and 5g yeast and stir to combine.
Set aside.
2. Into the bowl of a food processor add flour, salt, and sugar.
- Slowly stream in wet ingredients.
- Spin until well combined + 15 seconds.
3. Flip out onto cutting board and give it
30-40 rolls with the palm of your hand for about 60 seconds as shown in video.
4. Tuck into a ball and put in oiled bowl  then wrap with plastic.
- Allow to ferment at room temp for 45 mins. 
5. Flip out onto surface and divide into two 300g balls.
- Shape into round balls with seam at the bottom.
Be sure to close the seams well.
6. Put the dough balls onto an oiled sheet tray, cover with plastic.
*Put in fridge to proof for about 24 hours (as a minimum).

If you're making the dough WITHOUT poolish, use the recipe above, but omit the poolish and instead use 50g more flour & 50g more water to the amounts in the recipe above. 
(C'mon, you know you HAVE TO make the poolish!)


TOPPINGS:
200g part skim mozzarella
200g full fat mozzarella
6TBSP fresh mozzarella
pinch of salt to finish pizza before baking 
Grate part skim and full fat mozzarella on the large holes of a box grater. 

TO ASSEMBLE AND BAKE ONE PIZZA: 
1. Allow dough balls to come to room temperature.
2. Preheat oven with pizza stone on the lowest rack of the oven to 550 degrees f/287c
(or about as high as your oven temp will go).
3. Flour top of a dough ball and flip onto a floured surface.
4. See video for shaping method.
5. Once dough is shaped into about a 10" round.
Carefully flip onto the front of a floured pizza peel.
6. spread 200g of pizza sauce onto dough leaving about 1/2" of exposed dough around the edge.
7. Add mozz blend (175-200g total).
Shimmy dough on peel to be sure it's not stuck.
8. carefully stretch pizza to increase the size to about a 12".
9. Add about 3tbsp of fresh mozzarella
10. and a pinch of salt.
11. Load onto well-preheated pizza stone using pizza peel.

Let bake for about 6min at 550 degrees.