Gourmet Pizza with Poolish
Ingredients
Poolish
Type 1 flour 300W
Water at 22°C
Dried yeast
Final Dough:
Previously prepared poolish
Soft wheat flour Type 1 W 300
Dried yeast
Extra virgin olive oil
Sea salt
Topping:
Cream of stracchino cheese scented with thyme
Smoked goose breast
Carpaccio of estivus black truffle
Yellow tomato
Bufala cherry tomato covered with sesame and poppy seeds
Decorate with wild fennel leaf
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Introduction
Long maturation indirect method with poolish.
Proceedings
Prepare the poolish by dissolving the dried yeast into the water and then adding flour. Leave to rest for 7-8 hours at 18-20°C.
Blend the prepared poolish with the other ingredients. Start the kneading machine at first speed and knead. About halfway through this phase add salt, always using the first speed of the machine until reaching smooth and compact dough.
Let dough rest for about 45 minutes at room temperature covered with plastic wrap to prevent it from drying out.
Divide into 250g pieces and store at +4°C temperature for about 30-36 hours.
After this period, let it ferment for about 4-5 hours at a temperature of 20° C.
Take a dough loaf, spread it coarsely and using a pastry ring with a diameter of 13-14 cm, create circles of dough.
Bake at a temperature of 340-350°C for about 2 minutes.
Topping
