Pizza Dough

Ingredients

  • Poolish
  • 200 g '00' Flour
  • 300 g Manitoba Flour (Bread Flour)
  • 300 g Water
  • 20 g Salt
  • Olive Oil

Directions

  1. Let the poolish sit at room tempurature for 1 hour.
  2. Mix water and salt into a large measuring cup until all the salt is disolved
  3. Transfer the poolish to a large mixing bowl and add the Manitoba flour and the '00' flour to the mixing bowl.
  4. Slowly knead the flour into poolish, gradually adding the water mixture. Keep kneading until all the water is absorbed (10 - 15 minutes)
  5. Transfer the dough onto a pastry mat and knead until there are no more chunks of flour.
  6. Pick up and slap the dough onto the pastry mat in a 'slap and fold' motion until the dough becomes consistent. It will not become smooth yet.
  7. Add a small amount of olive oil in your hands and lightly tap the surface of the dough ball. Let it sit, uncovered for 15 minutes
  8. With a dough scraper, detach the dough from the pastry mat and fold the dough onto itself until it forms a smooth ball.
  9. Add a small amount of olive oil in your hands and lightly tap the surface of the dough ball.
  10. Cover the dough with a humid towel and let it sit at room tempurature for 1 hour.
  11. Add some olive oil in your hands before handling the dough. Cut the dough into 4 parts and shape each part into a dough ball.
  12. Place the 4 dough balls onto a baking sheet, about 4 fingers distance apart and seal with cling wrap. Let it sit at room tempurature for 1 hour.
  13. Set the oven tempurature to 500o F
  14. Add 1 cup of Manitoba flour to a bowl and set it next to the pastry mat.
  15. Take 1 dough ball from the baking sheet and set it in the bowl with the flour on both sides to cover it with flour, then place it on the pastry mat. Using your fingers, press the dough until it form a nice round pizza pie.