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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix the bread flour, water, and yeast well, cover, and leave at room temperature for 12 hours.
Knead everything until smooth.
Divide into 6 dough balls (280 g each).
Cover and cold-ferment for 24–36 hours.
Rest at room temperature for 3–4 hours.
Stretch, add your favourite toppings, and bake on a preheated pizza steel at 250°C for 6–8 minutes, until golden and crispy.
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Cold-ferment for 24–36 hours and rest at room temperature for 3–4 hours before stretching.
Bake on a preheated pizza steel for a crisp base in a regular home oven.
What is poolish?
Poolish is a type of pre-ferment used in bread making to enhance flavor and texture.
Why use ice-cold water?
Ice-cold water helps control the dough temperature during mixing, which is important for fermentation.
Can I use a pizza stone instead of a pizza steel?
Yes, a pizza stone can be used, but a pizza steel provides better heat retention for a crispier crust.
How do I know when the pizza is done?
The pizza is done when the crust is golden and crispy.
Can I freeze the dough?
Yes, you can freeze the dough after the cold fermentation step.
