How to make a truly rustic pizza

Ingredients

• 140 g Double Zero Flour (12.5% protein 00 flour for poolish)
• 50 g Semolina Flour (Fine‑ground semolina (referred to as "similar" in video))
• 3.5 g Diastatic Malt Powder (Optional superfood for yeast, 1 tsp)
• 1 g Instant Yeast (Quarter teaspoon, can use active dry yeast)
• 190 g Warm Water (for poolish) (80‑90°F (27‑32°C))
• 55 g Warm Water (for dough) (80‑90°F (27‑32°C))
• 8 g Salt (Table salt, about 1½ tsp)
• 5 g Olive Oil (Light coating for dough container)
• 100 g Homemade Pizza Sauce (Prepared in a previous video, smooth tomato base)
• 100 g Shredded Mozzarella Cheese (Low‑moisture mozzarella for melt)
• 10 g Fresh Basil (Chopped, added after cheese)
• 50 g Oyster Mushrooms (Jarred in oil, drained)
• 20 g Hot Pepper Rings (Jarred, drained and patted dry)
• 30 g Pepperoni Slices (Small sliced pepperoni)
• 10 ml Extra Virgin Olive Oil (For brushing crust after bake)

Instructions

1. Make Poolish

   Combine 140 g double zero flour, 50 g semolina, 3.5 g diastatic malt powder, 1 g instant yeast, and 190 g warm water in a bowl. Stir with a spatula until fully incorporated.

   Time: PT5M

2. Ferment Poolish

   Cover the bowl tightly with the lid or plastic wrap and let sit at room temperature for 12 hours.

   Time: PT12H

3. Combine Dough Ingredients

   In a clean bowl add 140 g double zero flour, 50 g semolina, 3.5 g malt powder, 55 g warm water, 8 g salt, and the rested poolish. Mix with a spatula then knead by hand until a sticky, cohesive dough forms.

   Time: PT5M

4. First Bulk Rest

   Cover the dough and let rest for 25 minutes.

   Time: PT25M

5. First Series of Folds

   Perform about ten lift‑and‑fold motions: grab one edge, fold over the center, rotate the bowl and repeat.

   Time: PT5M

6. Second Bulk Rest

   Cover and rest another 25 minutes.

   Time: PT25M

7. Second Series of Folds

   Repeat the lift‑and‑fold process for another ten folds.

   Time: PT5M

8. Bulk Fermentation

   Let the dough rise at room temperature until doubled, about 5 hours 30 minutes.

   Time: PT5H30M

9. Divide and Shape Dough Balls

   Turn the dough onto a lightly oiled surface, cut into two equal pieces (~310 g each). Shape each piece into a tight ball using a series of folds, then place each ball in its own oiled container.

   Time: PT5M

10. Proof Dough Balls

    Cover the containers and let the dough balls rest for 2 hours at room temperature.

    Time: PT2H

11. Preheat Oven and Stone

    Place the pizza stone in the oven and preheat to 500°F (260°C).

    Time: PT30M

    Temperature: 500°F

12. Stretch Pizza Base

    Dust a pizza peel with a thin layer of semolina. Transfer one dough ball onto the peel, let gravity stretch it, then gently pull the edges outward to form a 12‑14 inch round.

    Time: PT10M

13. Add Toppings

    Spread a thin layer of homemade pizza sauce, sprinkle shredded mozzarella, scatter chopped basil, drained oyster mushrooms, dried pepper rings, and pepperoni slices.

    Time: PT5M

14. Bake Pizza

    Slide the pizza onto the preheated stone and bake for 9 minutes, or until the crust is golden‑brown and cheese is bubbling.

    Time: PT9M

    Temperature: 500°F

15. Finish and Serve

    Remove pizza, brush the crust with extra virgin olive oil, let rest 2 minutes, then slice with a pizza cutter and serve.

    Time: PT2M

Nutrition Facts

Calories

800

Protein

30 g

Carbohydrates

90 g

Fat

30 g

Fiber

4 g

Ingredient Substitutions

• Instead of Double Zero Flour: All‑purpose flour (lower protein)
• Instead of Semolina Flour: Regular semolina
• Instead of Diastatic Malt Powder: Malt extract (liquid)
• Instead of Instant Yeast: Active dry yeast
• Instead of Salt: Sea salt
• Instead of Olive Oil: Any neutral oil
• Instead of Homemade Pizza Sauce: Store‑bought pizza sauce
• Instead of Shredded Mozzarella Cheese: Fresh mozzarella, torn
• Instead of Fresh Basil: Fresh oregano
• Instead of Oyster Mushrooms: Button mushrooms
• Instead of Hot Pepper Rings: Fresh sliced jalapeños
• Instead of Pepperoni Slices: Salami, Turkey pepperoni
• Instead of Extra Virgin Olive Oil: Olive oil spray

Equipment Needed

• Mixing Bowl
• Spatula
• Kitchen Scale
• Container with Lid
• Plastic Wrap
• Oven
• Pizza Stone
• Pizza Peel
• Bench Scraper (optional)
• Pizza Cutter
• Kitchen Towel (optional)

Critical Steps — Do Not Skip

• Making the poolish
• Bulk fermentation and folding cycles
• Shaping the dough balls
• Stretching the pizza base with semolina
• Baking at high heat on a preheated stone

Chef Tips from the Video

• Using diastatic malt powder boosts yeast activity and gives a subtle sweetness.
• Semolina on the peel prevents sticking and adds a slight crunch to the crust bottom.
• The lift‑and‑fold technique develops gluten without over‑kneading.

Troubleshooting

Storage

Refrigerator: Unbaked dough balls keep 2–3 days, tightly covered with oil.

Freezer: Freeze dough balls for up to 1 month; thaw overnight in fridge before use.

Room temperature: Do not store at room temperature beyond the 12‑hour poolish fermentation.

Make-Ahead Tips

• Poolish can be prepared up to 48 hours ahead and refrigerated.
• After bulk fermentation, shape dough balls and freeze for later use.
• Homemade pizza sauce can be made 3 days in advance and stored in the fridge.

Frequently Asked Questions