White pizza with poolish: the recipe
After having tested biga, I had absolutely to try poolish. Therefore, white pizza.
I must admit that the poolish gave me a lot of satisfaction. The dough had bigger bubbles than the one obtained with the biga, while the crust was definitely thicker and crunchier.
Roll your sleeves up, today we are going to make:
White pizza with zucchini
(Doses for a baking pan of pizza)
For the poolish
300 g of flour (13% of protein content)
350 g of lukewarm water
5 g of dehydrated commercial yeast
For the rest of the dough
300 g of flour (13% of protein content)
20 g of extra virgin olive oil
5 g of salt
2 medium size zucchini cut in rolls
Salt to dress
Extra virgin olive oil to dress
Prepare the poolish the evening before: dissolve the yeast in the lukewarm water and add the flour. Mix well, so that you get a batter. Transfer the poolish in a sealed container and let it rest in fridge for about 10h.
The following morning, remove the polish from the fridge and leave it at room temperature (about 20 ˚C) for 1h. Pour the poolish into a standing mixer bowl, add the remaining flour and knead the dough with the hook at low speed, till torquing. Add the oil, mixed with salt and let the dough torque.
Stop the mixer, remove the hook and cover the bowl with some film paper. Let the dough leaven at 37 ˚C for 2h (in my case, I used the bread proof function and the light on).
After this time, spread the dough on a baking pan covered to parchment paper. Garnish the surface with the zucchini and dress with oil and salt.
Bake in pre-heated oven at 200 ˚C, till the surface turns golden-brown.
Let me know if you like it :)