After years of sourdough pizza it is now time to find a quicker but still great yeast based dough recipe. This recipe requires to prepare the dough the day before making pizza. It is simpler than making sourdough pizza by far. The taste does lack in comparison to be honest, but the texture is superb.

Ingredients

Poolish:

• 700g water
• 650g pizza flour
• 5g fresh yeast

Main Dough

• poolish (all of it)
• 350g pizza flour
• 25g salt
• 10g olive oil

Instructions

Poolish

Resolve the yeast in some of the water to resolve it fully. Then mix all ingredients of the poolish together. Store it in an airtight container and let it rest at room temperature for one hour. Afterward place it in the fridge. Let it rest between 16 and 24 hours.

Dough

Mix the poolish and the rest of the ingredients and start by doing a set of stretch and folds. Portion the dough into 200 to 250g doughlings and let them rest for 2 hours before forming and making pizza.

Follow these instructions on how to form and make pizza.

Notes:

• I used fine semolina flour to flatten the doughlings.
• This time I used a different pizza flour and 700g hydration was fine to work with. Texture wise adding 5 percent more hydration would be awesome.

Next Time…

• Try to combine the poolish with sourdough starter to get a better taste while keeping the texture of the yeast based dough.

Versions

v1

I cannot remember exactly what I tried, but I think about 5g fresh yeast ans 20g sourdough. The result was superb. Texture as with a yeast based dough, but taste wise pretty close to a pure sourdough variant.

v2

• 1.5g dry yeast
• 50g rye sourdough starter
• 2h polish rest
• 24h fridge rest
• 2h all dough rest

This was ok, but not the best version. However, I usedall-purposee flour, so that might also have been an issue.

v3

• 1.5g dry yeast
• 20g wheat sourdough starter
• 1h polish rest
• 24h fridge rest
• 1h all dough rest
• 1h formed rest

This version was very mild due to the wheat sourdough, though the rise and consistency of the dough was exceptionally. I used the best locally available pizza flour and it did show. I managed to get a few throws in during stretching, never in risk of ripping them appart. Also the crumb does speak for it self:

Note that the dough looked really under developt during basically each step of the process, I was not sure if it would rise at all until I got the first pizza done. This seems to be the way forward, though next time try this without having guests over to take the edge of the risk of failing with a non raining dough.