Pizza Dough

Ingredients

Poolish:

• 135 grams yeast
• 135 grams water
• pinch of yeast

Dough:

• 540 grams flour
• 316 grams water
• 14 grams salt
• An eighth teaspoon yeast
• All the poolish

Instructions

1. Mix all the poolish ingredients, rest at room temperature for 12 hours.
2. Mix all the dough ingredients.
3. Rest for at least 1 day before use. 3 days seems to be the sweet spot.