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