THE PERFECT PIZZA DOUGH by Vito Iacopelli (adapted to bread machine)
If you want to go ahead and use all 00 flour, then please do that. I usually do a combo because I find it easier to work with and find in my area. I have done it both ways and it works fine either way. This recipe calculates to a 70% hydration dough. Makes three dough balls at about 285g each for a 12" pizza or a little bit larger. Or you can make two 16" pizzas about 425g each.
Equipment
- Bread Machine
- Ooni Pizza Oven
Ingredients
Poolish:
- 150 ml warm water
- 3 g dry rapid rise yeast
- 3 g honey
- 150 g 00 or bread flour combo
Dough:
- 15 g salt
- 175 g 00 flour
- 175 g bread flour
- 200 ml warm water
Instructions
Poolish:
- Mix together all ingredients. Cover and leave at room temperature for an hour. Then place covered bowl in refrigerator overnight 18-24 hours time.
Dough:
- Weigh bread flour and 00 flour and add to a mixing bowl. Add salt and mix well.
- Measure warm water (105°) and pour into the bowl of the bread machine. Then add poolish. Add flour mixture on top of that. Then set bread machine to the Dough setting and let the cycle run fully through with kneading, resting, and rising.
About 3 hours before making pizza:
- Remove dough and work into a big ball. Coat a little flour to keep from sticking then gently place dough in a medium mixing bowl and cover; allow to rest/rise for 1-hour with cover.
- Coat your hands with a little flour and transfer dough to a work surface making sure you leave the 'top' on top.
- Portion dough into 3 equal sections (for 12" crusts) or 2 equal sections (for 16" custs). Weigh each section to make sure they are the same size. Form into tight balls pinching the bottom so they stay together.
- Place on a sheet pan with flour and place dough balls about 2-3 fingers apart; little oil on top dough balls and cover with plastic wrap.
- Rest at room temp for 2-hours.
Notes
This will make three 16" pizza crusts that weigh 420g each or four 12" pizza crusts that weigh 315g each.
Tried this recipe?Let us know how it was!
THE PERFECT PIZZA DOUGH by Vito Iacopelli (adapted to bread machine)
If you want to go ahead and use all 00 flour, then please do that. I usually do a combo because I find it easier to work with and find in my area. I have done it both ways and it works fine either way. This recipe calculates to a 70% hydration dough. Makes three dough balls at about 285g each for a 12" pizza or a little bit larger. Or you can make two 16" pizzas about 425g each.
Servings: 3 pizzas
Equipment
- Bread Machine
- Ooni Pizza Oven
Ingredients
Poolish:
- 150 ml warm water
- 3 g dry rapid rise yeast
- 3 g honey
- 150 g 00 or bread flour combo
Dough:
- 15 g salt
- 175 g 00 flour
- 175 g bread flour
- 200 ml warm water
Instructions
Poolish:
- Mix together all ingredients. Cover and leave at room temperature for an hour. Then place covered bowl in refrigerator overnight 18-24 hours time.
Dough:
- Weigh bread flour and 00 flour and add to a mixing bowl. Add salt and mix well.
- Measure warm water (105°) and pour into the bowl of the bread machine. Then add poolish. Add flour mixture on top of that. Then set bread machine to the Dough setting and let the cycle run fully through with kneading, resting, and rising.
About 3 hours before making pizza:
- Remove dough and work into a big ball. Coat a little flour to keep from sticking then gently place dough in a medium mixing bowl and cover; allow to rest/rise for 1-hour with cover.
- Coat your hands with a little flour and transfer dough to a work surface making sure you leave the 'top' on top.
- Portion dough into 3 equal sections (for 12" crusts) or 2 equal sections (for 16" custs). Weigh each section to make sure they are the same size. Form into tight balls pinching the bottom so they stay together.
- Place on a sheet pan with flour and place dough balls about 2-3 fingers apart; little oil on top dough balls and cover with plastic wrap.
- Rest at room temp for 2-hours.
Notes
This will make three 16″ pizza crusts that weigh 420g each or four 12″ pizza crusts that weigh 315g each.
1 comment on “Vito’s Poolish Pizza Dough in the Bread Machine”
Great content! Keep up the good work!
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