WHAT IS A POOLISH?
A poolish is a version of sourdough starter or preferment, except that poolish is made with commercial yeast as opposed to natural or wild yeast. The poolish contributes flavour in the same way that the natural starter does but without the bacterial fermentation, so there is none of the sour flavour from acetic & lactic acids.
A poolish also increases the extensibility of the dough, helping to form an open, irregular crumb & a thin, crisp crust.
This is a classic Neapolitan style pizza dough recipe that is a high-hydration dough creating a light & airy pizza 🤌🏽
WHAT IS SOURDOUGH DISCARD?Sourdough discard is the portion of your sourdough starter that is removed and discarded before feeding the remaining starter. It's an important step in maintaining a healthy & active sourdough starter but can waste a lot of flour if you’re not baking regularly. So instead of discarding the starter every time you feed it, it can be used in place of instant yeast. Please note, when using discard the higher presence of acetic & lactic acid will create much more sour flavours.
PIZZA DOUGH RECIPE - Makes 5 pizza balls, to make 10 simply double the recipe
500g Kialla Organic Bread & Pizza Flour or Caputo Pizzeria Tipo “00” Flour
3g of instant dried yeast or 100g of sourdough discard
All of preferment mix
250g Kialla Organic Bread & Pizza Flour or Caputo Pizzeria Tipo “00” Flour
2 tablespoons of extra virgin olive oil (EVOO)
Pizza ball weight 260 - 280g
1. In a large mixing bowl, combine 500g of flour, 500g water and 3g of instant dried yeast. Mix by hand or (use a Danish whisk) until well combined and there are no dry bits/lumps. Cover & let it rest.
2. Leave at room temperature (24-26 degrees Celsius) for 2 hours or until it’s almost doubled with bubbles forming in the dough.
3. Optional but highly recommend: Put your preferment in the fridge overnight to rest & develop amazing flavour.
Skip this step if you plan to make same day pizzas, just understand that your pizzas will be good but not amazing!
4. Final dough: Add 250g flour, EVOO & salt to the preferment mix. Incorporate by mixing with your hands until all the ingredients are combined, this should take 3-5 minutes. Then scrape the dough out onto a kitchen bench & knead your dough for 10-15 minutes. You’ll start to see your dough become less sticky & start to come together into a smooth ball.
5. Place the dough back into the bowl covered & let it rest for 30 minutes. Then proceed with 2 stretch and folds (pulling the edges of the dough into itself) 30 minutes apart. Oil your bowl with some EVOO and place your dough smooth side up inside your bowl covered. Let it rest for 1 hour. These rest times are only a guide, it may require more or less time depending on how quickly it develops.
6. Once the dough has rested and grown by 50%, divide & shape into dough balls about 260-280g in weight. Dust generously with semolina flour.
7. Let the balls rest for a further 30-45min before stretching out & topping with your favourites ingredients.
Any extra dough balls can be stored in the fridge for up to 2 days. Just take them out of the fridge & bring them to room temperature before using them.
Dough balls can be stored frozen for up to 6 months. Just make sure it hasn’t lost it shape before putting into the freezer.
NB: The hydration (water content) in this dough works perfectly with the type of flour and pizza oven capable of reaching 400+ degrees Celsius temperatures. Make sure to have a go at tweaking this hydration as you wish depends on your flour & temperature.