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This Neapolitan style poolish pizza dough is super easy to make.
Yields: 4
Make the poolish – mix 300g water and 300g flour with 0.6g dried yeast in a large mixing bowl.
Cover (with cling film or plastic bag) and leave to prove for around 10 hours at room temperature (or until the poolish is really frothy with lots of bubbles).
Mix 70g water, 330g flour, and 14g salt into poolish to form large pizza dough.
Cover and leave to rest for around 1 hour.
Knead dough for 5-10 minutes (or until dough is stretchy and smooth).
Cover and leave to rest for around 1 hour.
Divide and shape dough into 4 equal dough balls.
Cover and leave dough to prove for around 8-10 hours (or until doubled in size with small bubbles).
Shape and cook your excellent poolish pizza dough!