Perfect Pan Pizza - Part 1 Master Dough Using a Poolish Starter

In the first video of this 3-part series, Chef Leo Spizzirri describes the recipe (see below) and process for making a 70% hydration master dough with a poolish starter. SCROLL DOWN FOR A SMALLER BATCH RECIPE 1/5 SIZE. This dough can be used for many types of pan pizza, such as Detroit style, Grandma style and Sicilian. Please subscribe to our channel and visit our website at https://pizzaculinaryacademy.com
Part 2 - Mixing and dividing the dough https://youtu.be/bsXmImBI5bA
Part 3 - Topping and Baking the pizza https://youtu.be/JkTk5H87skM

RECIPE

POOLISH (Day 1 starter)
Flour (Strong flour W=330, Protein = 13-14%) 3000g
Water, Room Temperature 3000g
Instant Dry Yeast 3g
Mix and hold for 16-18 hours

REFRESHMENT (Day 2 dough)
Poolish from Day 1
Flour (W=330, Protein = 13-14%) 1250g
Semola Rimacinata Flour 750g
Water, Room Temperature 500g
Instant Dry Yeast 24g
Fine Sea Salt 112g (2.2%)
Extra Virgin Olive Oil 195g (3.9%)

SCALED DOWN RECIPE FOR SMALLER BATCH (1/5 of recipe in video)
POOLISH
Flour (W=330, Protein = 13-14%) 600g
Water, Room Temperature 600g
Instant Dry Yeast 0.6g
Mix and hold for 16-18 hours
REFRESHMENT (Day 2 dough)
Poolish from Day 1
Flour (W=330, Protein = 13-14%) 250g
Semola Rimacinata Flour 150g
Water, Room Temperature 100
Instant Dry Yeast 4.8g
Fine Sea Salt 22.4g
Extra Virgin Olive Oil 39g

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Видео Perfect Pan Pizza - Part 1 Master Dough Using a Poolish Starter канала North American Pizza & Culinary Academy