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Fabulous Dough made with a Poolish starter it's the ONLY recipe for Napolitano style pizza.

NOTE: Recipe will make 8 - 275gr-310gr dough balls. Freeze extra dough AFTER shaping into balls - DO NOT ALLOW it to rise a 2nd time---only dough you want to use within 1-5 days should go thru rise. To use frozen dough, remove and set dough on counter for 8-12 hours or in frig for 24-hours. I have left dough out on counter for 12-hours to let it rise. Proceed to stretch dough, shape, add ingredients and cook.

Servings: 8 Pizza's

Servings: 8 Pizza's
  • subheading: POOLISH:
  • 300 ml Lukewarm Water
  • 5 g Dry Yeast
  • 5 g Honey
  • 300 g 00 Flour
  • subheading: DOUGH:
  • 700 ml Lukewarm Water
  • 40 g Salt
  • 1,250 g 00 Flour
  1. subheading: POOLISH:
  2. Mix together all ingredients
  3. Cover and set at room temperature for 1-hour
  4. After rest place overnight in fridge
  5. subheading: DOUGH:
  6. NOTE: Remove Poolish from frig 30 to 45 min to bring to room temperature. In a large bowl, add the Poolish, flour and all of the salt. IMPORANT: Add water a little at a time. DO NOT add all at once. Flour needs to absorb water little by little before adding more.
  7. Using a Kitchenaid stand mixer with dough hook, mix for 8 to 10 minutes; or hand knead for 10+ mins---dough will be sticky but together.
  8. Remove bowl and keeping top on top always, using bench scraper work dough with hands kinda like a big ball, with fingers underneath lifting dough off board, repeat.
  9. Coat a little olive oil in mixing bowl then gently place dough in bowl; allow to rest/rise for 1-hour with cover.
  10. Remove dough onto work board; coat your hands with olive oil and pat on top of the dough. Use a clean towel to cover dough after cutting each piece.
  11. Weigh dough on scale; 250 to 310 gr per ball. Keeping top always on top, fold dough under itself, turn and repeat. Shape dough on counter, small circles, pulling dough ball toward you several times to seal bottom side. Keep your hands oiled so dough remains soft and pliable.
  12. This method makes nice round balls.
  13. Coat a sheet pan with flour and place dough balls about 2 to 3 fingers apart; little oil on top dough balls and cover with plastic wrap.
  14. Rest at room temp for 2-hours. Store in frig up to 5-days.
  • I ALWAYS use my Kitchen Aid Stand Mixer vs. hand-kneading. My dough comes out perfect every time.

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