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Pizza prepared with poolish

The poolish is an indirect type of mixture is widely used in bakery and pizza also good to get a very soft and tasty.

It consists of a fairly liquid paste, made from flour, water and yeast.

For poolish you use strong flour with a value greater than 300 W as the Manitoba and a quantity of yeast, which varies according to the hours of fermentation.

Ingredients for the dough: 500 gr manitoba flour - 270g 00 flour - 80gr durum wheat semolina - 3g yeast - 1 teaspoon malt (you can replace with just sugar or honey) - 25g salt - 30g olive oil - 50g water

Prepare poolish:

The poolish be prepared the night before mixing, in a large bowl the flour, 500g of Manitoba with 3g of yeast and 'water. Leave the dough in the oven per tutta la notte a riposare.

Il mattino dopo aggiungere poco alla volta al poolish la farina rimanente e la semola precedentemente setacciate, il sale e l'olio.

Impastare fino ad ottenere un panetto di pasta e poi lasciarlo riposare per un'ulteriore mezzora.

Passati 30 minuti dividere il panetto in tanti panetti più piccoli di circa 200gr ciascuno, chiuderli in contenitori ermetici e metterli in frigo.

2 ore prima di preparare le pizze e cuocerle, tirare fuori dal frigo i panetti.

Preparare le pizze secondo i gusti e infornarle.

Buona Pizza!