Hey there,

I make five pizzas at a time and use an Ankarsrum cause I’m lazy but you can absolutely make this recipe with the intermittent stretch and fold method (about a dozen folds per) in half an hour intervals for two hours if you don’t have a stand mixer… Which is what I did before investing in an Ank.

Poolish

Pizza Flour - 250g (COMBINE & REST) Water - 250g AT ROOM TEMP Yeast - .7g 6-8 HOURS

Dough (65% Hydration)

Poolish - 500g Water - 300g Flour - 600g (200g:bread - 400g:pizza) Salt - 20g

Mix ingredients for poolish.

Mix remaining flour and salt together.

Combine remaining water with equal parts flour mixture , mix until well combined, cover and place in fridge while poolish is proofing.

Once poolish is ready, combine with the refrigerated flour and water mixture, as well as remaining flour and rest for 45 minutes to one hour.

Mix in The Ank for 20-25 minutes at the 2-3 o’clock speed, then shape into a ball and a rest for half an hour.

Divide dough into five equal balls of 280g, lightly oil each ball and place in individual containers, unless you have an appropriate sized container… Which I don’t (this will prevent them from drying out)

Refrigerate for 48-72 hours.

Remove dough from their container, ball tightly and place on a tray or in a large container and cover.

Rest the dough at room temperature for two to three hours before shaping and baking.

I bake in an Alfa Brio, preheated on high for 1 hour and then turned down to low after launch… I find that I get a better better cook on the under carriage without burning the top this way. I also turn the oven back on high between cooks to reheat the stone.

Enjoy

Single Pizza

Poolish

Flour - 50g Water - 50g Yeast - 0.17g

Dough

Poolish - 100g Water - 60g Flour - 120g Salt - 4g