Here’s the latest post from the group I mentioned
Classic Margherita is always my favorite 🤩
makes 3x250gr pizzas:
Poolish:
177 g flour Caputo 00 Chef (red label)
177 g Water
0.15 g instant dry yeast
Mix and let it rest 24h at room temperature in a closed container
Dough:
Mix the Poolish with
121 g water
0.3 g active dry yeast
320 g four Caputo Chef
10 g salt
24 h in the fridge
Divide in 3 250g balls
24 h in the fridge again
4th day you cook them 😁
Oven temperature 400/450 Celsius
Ugh. Sorry. 2x