Perfect Pan Pizza - Part 2 Making a Master Dough with Poolish Starter

In Part 2 of this 3-part series, We mix and divide the dough. SCROLL DOWN FOR A SMALLER BATCH RECIPE 1/5 SIZE. This recipe can be made in many styles, such as Detroit, Grandma, Sicilian or any pizza you bake in a pan. Please subscribe to our channel and visit our website at https://pizzaculinaryacademy.com

Part 1 Recipe and Making the Poolish starter https://youtu.be/6lR5fyBpCmQ
Part 3 Topping and Baking the Pan Pizza https://youtu.be/JkTk5H87skM

POOLISH (Day 1)
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) - see video 2 for sequence
Poolish from Day 1
Flour (W=330, Protein = 13-14%) 1250g
Semola Rimacinata Flour 750g
Instant Dry Yeast 24g (total yeast percent 24g+3g=27g or 0.54%)
Water, Room Temperature 500g
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 2 Making a Master Dough with Poolish Starter канала North American Pizza & Culinary Academy