Poolish

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300 ml cold water

5 g yeast

5 g honey

300 g flour

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Pizza Dough

poolish

200 ml water

15g sea salt

475 g flour

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Poolish

1. The night before

2. Combine water, yeast and honey, set aside for 5 min

3. Measure out flour

4. Combine flour into the water, yeast, & honey mixture

5. Cover with plastic wrap leave at room temperature for 1 hour

6. Place in the fridge overnight for at least 16-24 hours

   Pizza Dough

7. Add poolish to cold water and 'melt' the poolish into the water

8. Add half of the flour and mix

9. Add the salt and mix

10. Add remainder of flour and mix

11. Dump the mixture onto a flat surface and knead until all combined

12. Cover and let rest 15 minutes

13. Put a little olive oil on hands and stretch and fold keeping the same side on top, rotate 90deg on each lift. Repeat until smooth elastic surface on top.

14. Put olive oil in bowl and return dough ball to bowl top side up. Cover and let rest at room temperature for 30m

15. Remove dough from bowl, keep top side up.

16. Olive oil on hands and use dough scraper to separate dough into 3 portions (slices)

17. Keeping top on outside pinch a portion of dough under itself to make dough balls size that can be covered by splayed open hand.

18. Using a sheet pan, dust the surface liberally with semolina flour and place the dough balls on the pan no closer than 3 fingers. Dab with a bit of olive oil and cover completely with plastic wrap ie, wrap all the way around the pan in both directions. Rest for 2 hours at room temperature.

Put Oven to max temperature for 1 hour

100 ml water/dough makes 1 pizza