HOW TO MAKE NEXT LEVEL PIZZA DOUGH

Ingredients

• 300 g Water (room temperature for poolish)
• 5 g Honey (adds a touch of sweetness to the poolish)
• 6 g Fresh Yeast (if unavailable use 5 g active dry yeast)
• 300 g 00 Flour (Italian “00” flour; can substitute all‑purpose flour)
• 400 g Water (room temperature for final dough)
• 1 batch Poolish (prepared earlier (300 g water, 5 g honey, 6 g fresh yeast, 300 g 00 flour))
• 700 g 00 Flour (high‑protein flour for strong gluten)
• 25 g Sea Salt (fine sea salt)
• 10 g Olive Oil (extra‑virgin, adds flavor and strengthens gluten)
• 200 g Pizza Sauce (optional, use your favorite marinara)
• 200 g Fresh Mozzarella (sliced, optional topping)
• 50 g Spicy Pepperoni (optional, sliced)
• 5 g Fresh Basil Leaves (torn, for finishing)
• 20 g Semolina (for dusting the work surface)

Instructions

1. Make the Poolish

   Combine 300 g water, 5 g honey, and 6 g fresh yeast in the wooden bowl. Stir until the yeast dissolves, then add 300 g 00 flour and mix until a uniform batter forms.

   Time: PT5M

2. Room‑Temperature Ferment Poolish

   Cover the bowl with plastic wrap and let the poolish sit at room temperature for 1 hour. It will begin to bubble and develop aroma.

   Time: PT1H

3. Cold Ferment Poolish

   Transfer the bowl to the refrigerator and let the poolish ferment for 16‑24 hours (18 hours used for calculations).

   Time: PT18H

4. Combine Final Dough Ingredients

   Remove the poolish from the fridge, add 400 g water, 700 g 00 flour, 25 g sea salt, and 10 g olive oil. Mix in the wooden bowl until everything is just combined.

   Time: PT10M

5. Knead the Dough

   Knead the dough by hand (or with a mixer) for 10‑15 minutes until it becomes smooth, elastic, and slightly tacky.

   Time: PT15M

6. First Rest

   Cover the dough and let it rest in the bowl for 15 minutes.

   Time: PT15M

7. Shape into a Ball and Rest

   Form the dough into a tight ball, place it back in the bowl, cover, and let it rest for 45 minutes at room temperature.

   Time: PT45M

8. Second Cold Fermentation

   Place the rested dough ball in an airtight container and refrigerate for another 16‑24 hours (18 hours used).

   Time: PT18H

9. Bring Dough to Room Temperature

   Take the dough out of the fridge and let it sit uncovered for 30‑60 minutes until it feels pliable.

   Time: PT45M

10. Divide and Ball the Dough

    On a lightly floured surface, divide the dough into four 250 g portions. Shape each portion into a tight ball, seal the surface, and place the balls seam‑side down in a tray.

    Time: PT15M

11. Final Proof

    Cover the tray and let the dough balls proof at room temperature for about 2 hours (or 1 hour in a warm kitchen).

    Time: PT2H

12. Preheat Oven and Stone

    Place a pizza stone on the middle rack and preheat the oven to its maximum temperature (≈500°F / 260°C) for 1 hour.

    Time: PT1H

    Temperature: 500°F

13. Stretch and Top the Pizza

    Dust a work surface with semolina, gently stretch each dough ball to a 12‑inch circle, add sauce, mozzarella, pepperoni (if using), and a drizzle of olive oil.

    Time: PT10M

14. Bake the Pizza

    Slide the pizza onto the hot stone using a peel and bake for 8‑12 minutes, until the crust is golden and the cheese is bubbling.

    Time: PT10M

    Temperature: 500°F

15. Cool and Serve

    Remove the pizza, let it rest for 2‑3 minutes, garnish with fresh basil leaves, slice, and serve.

    Time: PT5M

Nutrition Facts

Calories

500

Protein

20 g

Carbohydrates

70 g

Fat

15 g

Fiber

3 g