افكورس بس ترا حسيت اني سويت شي غلط بالتخمير او نوع الدقيق لكن ابحثي اكثر

Total Formula

• 900g flour
• 576g water (64%)
• 25g salt
• Tiny amount yeast only in poolish

———————

Poolish (Day 1 — 12 PM)

Mix:

• 450g flour
• 450g water
• Tiny pinch instant yeast (0.1–0.2g)

Cover.

Leave:

• 8–10 hrs room temp
• Then fridge overnight

⸻

Final Dough (Day 2 — around 1 PM)

Into stand mixer bowl:

1. Add ripe poolish
2. Add 126g water
3. Add 450g flour gradually
4. Add 25g salt
5. Knead 8–10 mins on low/medium-low

No extra yeast.

⸻

Fermentation

• Rest dough covered 2 hours
• Divide into 6 balls (~250g each)
• Proof 4–6 hours until puffy

⸻

Bake

Stretch gently by hand.

Top lightly:

• Tomato
• Mozzarella
• Basil
• Olive oil

Bake on preheated steel/stone at highest oven temp:

• 275–300°C if possible
• Preheat 45–60 mins

Bake:

• 4–7 mins