Prep

Stand Mixer Instructions

Mix the Poolish

• In a medium container, whisk together 360 grams water, yeast, and honey until dissolved.
• Add 360 grams 00 pizza flour and stir until fully combined.
• Cover and leave at room temperature for 1 hour.
• Refrigerate overnight.

Mix the Final Dough

• Add 840 grams water, olive oil, and the prepared poolish to the bowl of a stand mixer fitted with the dough hook.
• Mix on low speed for about 1 minute until the poolish is broken up and dispersed throughout the water.
• Add approximately 750 grams of the remaining flour and mix on low speed until no dry flour remains.
• Add the salt and continue mixing for 2 minutes.
• Add the remaining 750 grams flour gradually while mixing on low speed.

Knead the Dough

• Increase the mixer to medium-low speed.
• Knead for 8 to 10 minutes, stopping occasionally to scrape down the bowl if needed.
• The dough should become smooth, elastic, and slightly tacky but not sticky enough to cling heavily to your hands.
• If the dough appears excessively wet after several minutes of mixing, add additional flour 1 tablespoon at a time. If too dry, add water 1 teaspoon at a time.

Bulk Fermentation

• Transfer the dough to a lightly oiled bowl.
• Cover and let rest at room temperature for 30 minutes to 1 hour.

Divide and Shape

• Turn the dough onto a lightly oiled work surface.
• Divide into 12 portions, about 230–235 grams each.
• Form each piece into a smooth, tight ball by pulling the edges underneath and rotating against the work surface.

Final Proof

• Place the dough balls in proofing boxes or lightly oiled containers with space between them.
• Cover and let rise at room temperature for approximately 2 hours before stretching and baking.

Optional Extended Fermentation

For deeper flavor and improved texture:

• After shaping the dough balls, refrigerate them for 24 to 72 hours.

Remove from the refrigerator 2 to 3 hours before baking to allow them to come to room temperature and finish proofing. 

Mix by Hand Method:

Make the Poolish

• Combine the water, yeast, and honey in a large container until dissolved.
• Add the flour and stir until a smooth batter forms with no dry spots.
• Cover loosely and leave at room temperature for 1 hour.
• Refrigerate overnight.

Mix the Dough

• Pour the remaining water into the bowl of a stand mixer or large mixing bowl.
• Add the poolish and mix until evenly dispersed.
• Add approximately half of the remaining flour and mix until incorporated.
• Add the salt and continue mixing for several minutes.
• Add the remaining flour and mix until a rough dough forms.

Knead the Dough

• Transfer the dough to a lightly oiled work surface.
• Knead until smooth and elastic.
• If the dough becomes difficult to work with, allow it to rest for 15 minutes before continuing.

First Rise

• Lightly oil your hands and form the dough into a large ball.
• Place it in a lightly oiled bowl and cover.
• Let rise for 30 minutes to 1 hour.

Divide and Shape

• Turn the dough onto a work surface.
• Divide into 12 equal portions, approximately 230–235 grams each.
• Shape each portion into a smooth, tight dough ball.

Final Proof

• Place the dough balls into proofing containers or lightly oiled trays.
• Cover and allow them to rise at room temperature for about 2 hours before stretching.

Bake

• Stretch each dough ball into a pizza round, leaving a slightly thicker rim around the edge.
• Add sauce, cheese, and toppings as desired.
• Bake in a fully preheated pizza oven or on a baking steel at the highest temperature available until the crust is puffed, blistered, and browned.