Makes 6 Bases
Ingredients:
Poolish
75g Water
75g Pizza Flour
0.2g Dry Yeast (0.4g Fresh)
Final Dough
1000g Pizza Flour
590g Water
30g Salt
4g Dry Yeast (8g Fresh) 40g Olive Oil
150g Poolish
This recipe is great if you’re having friends over, requires very little effort on the day but a bit of foresight to get the dough ready.
Day 1: Make the poolish.
Very simply, mix the water, yeast and flour into a paste – place in a sealed container that allows the poolish to triple in size and place on the countertop overnight.
Day 2: Make the dough.
Mix the pizza flour and water, allow to rest for 30 mins. Add the poolish and mix until combined, follow with yeast and when that has incorporated mix in the salt. Finish by drizzling the olive oil into the mixer until a smooth silky dough has formed. This should take 4-8 minutes depending on the mixer.
Allow the dough to rest for 45mins, covered.
Scale into 250g-300g pieces, then shape into rounds and place in lightly oiled pots. Refrigerate for 16-24hrs.
Day 3: Use your Dough.
Bring your dough out of the fridge 2-3hrs before you’re ready to make pizza.
Heat the Charlie Oven to 375 to 400°C. Ensure the pizza stones are added to the oven before it heats up. Check the temperature of the stones with a heat gun to make sure the temperature of the stones reach at least 350°C.
Place the pizzas in the oven using a pizza peel. Place the pizzas in the oven, starting from the highest stone to the lowest stone. The lowest stone will cook the fastest as it is closer to the direct heat. Shut the door and wait three minutes. Remove the lowest-down pizza first, as it will bake the quickest — no need to turn the pizzas. Wait to open the door until the three minutes have passed.
Notes:
To stop the dough from sticking, use semolina or rice flour underneath the pizzas when shaping and putting toppings on the pizza. Make sure the pizza moves freely on the pizza peel. If it is sticking, add more semolina or flour under the base.
