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Old 10-28-2010, 03:30 PM   #1
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Personally, I start off with a poolish (pre-ferment - see recipe below) the day before I make the pizza dough (that's two days before I make the pizza), but for less fanatical bread bakers, a single package of instant rise yeast will work.

Pizza Dough Recipe

3 cups (16 ounces) high-gluten flour, plus more flour for rolling out.
1-1/4 cups warm water
2 tablespoons olive oil
1 pkg. instant rise yeast
1 teaspoon salt

In a stand mixer (e.g., KitchenAid) fitted with the paddle attachment, mix on low speed until all ingredients, except for the oil, come together and form a scrappy dough. Once mixture has formed a dough, add olive oil and mix for a few seconds longer until it's incorporated. Switch to the dough hook attachment and set mixer to medium speed. Allow mixer to knead the dough for a full 15 minutes. Place dough in a large oiled bowl and cover tightly with plastic wrap. Place dough in the refrigerator for 24 hours. When you're ready to make the pizza, roll out dough on lightly floured surface and stretch to desired size and thickness. Let it rest for a minimum of 15 minutes before moving to a pizza peel (paddle) that has been sprinkled with flour and/or corn meal. Dress with sauce & toppings, or whatever your pleasure is for a pizza. Bake on a 1-hour-preheated pizza stone at a minimum of 500 F. for 7-9 minutes.

Poolish Method
A 50/50 mixture of 1 cup of high-gluten flour and 1 cup filtered water with 1-1/2 teaspoons brewer's yeast (or 1 pkg. of rapid rise yeast) blended with a wooden spoon. Mix in a glass or ceramic bowl, cover with a towel and let set for 24-48 hours at room temperature. Use this yeast starter in place of 1 cup of flour and water in the recipe above, and omit the pkg. of instant rise yeast it calls for. Do NOT add sugar or honey to this poolish mixture!

The amount of warm water needed may vary depending on your weather and humidity. Only experience will help. Add extra water 1 tablespoon at a time while using the mixer, and letting a tablespoon of water thoroughly mix in before considering adding second one. The dough ball should NOT stick to the sides of the mixing bowl.

This recipe is for pizza fanatics.


"Food is our common ground, a universal experience." - James Beard
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Old 11-01-2010, 04:32 PM   #2
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I copied this to its own thread because I don't want to lose it! Thanks Selkie.

You're only given a little spark of madness. You mustn't lose it. Robin Williams
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Old 11-01-2010, 05:43 PM   #3
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I need to study your post, Selkie, we're all pizza fans and want to create our own. Thanks! "poolish" is now in my dictionary.
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Old 11-01-2010, 09:06 PM   #4
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I already have this down...waiting until Shrek can chew!
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