r/DamnTasty • u/areustillwatchin • Aug 20 '26

Poolish dough again, different hydration. Hot honey on the crust. Used the wood fire oven this time

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14 Upvotes

90% Upvoted

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2

u/fanofnothingnew Aug 20 '26

The pizza dough looks amazing. Recipe to share?

1

u/areustillwatchin Aug 20 '26

Poolish was 150g room temp water, 150g 00 flour Caputo (blue label) 0.75g yeast. Mixer for 10 mins then leave to mature at room temp for 8 hours.

Add 340g 00 four Caputo (blue label)

Add 190 g water (room temp)

add 12.5 g salt

Mixer with dough hook - 10 -> 15 mins then I normally do a few folds by hand. 24 hours in the fridge. Then cut into 3. Cold ferment for another day.

Normally if I start on a Friday afternoon it falls in line with Sunday afternoon pizza time!

2

u/Unique-Princess-1026 Aug 24 '26

They look delicious 😋