The Poolish Dough – 24hrs before

1. Place 300ml of water in a container and add 2 teaspoon of instant dry yeast, add 1 tablespoon of honey and stir till completely incorporated then add in 300g flour and stir until completely smooth
2. Cover the contianer and leave at room temperature for 1 hour then 24hrs in the fridge

Making the Pizza dough – 24hrs later

1. In a large bowl add in the 700ml of water and add Poolish dough to water mixing until completely incorporated with a spatula
2. Add in half of the flour and mix until incorporated
3. Add in salt and the 2^nd half of the flour and mix almost completely incorporated
4. Then place the dough on the counter or on a board
5. Knead dough until everything is well incorporated it will be quite rough and slightly sticky, cover with the large bowl on top and rest for 15 minutes
6. Once rested, remove the bowl. Oil your hands with some olive oil and tuck the sides of the dough underneath lifting the dough through the center and tucking the bottom under to create a bubble effect. Continuously tucking the dough under and inside so that the top of the dough stays on top. This is adding air into the dough so it’s airy repeat until dough is round and smooth – Check Vito Iacopelli’s demonstration at 8:15-9:00 for visual technique
7. Grease the bowl lightly and put back the dough with top side up in the bowl, cover with a clean towel or lid and let rest for 30 minutes
8. Place the dough back on the counter top/board with top side up rub some olive oil on top of the dough
9. Cut dough into 3 parts, take one of the dough pieces at the tip and tuck the dough in and under slowly making part of the dough into a ball. This once again puts air into the dough. Loosely cup your hand around the dough to get the size and tear off the ball of dough and tuck in and under making a smooth ball of dough, continue for the rest – Check Vito Iacopelli’s demonstration at 10:22-11:30
10. Adding flour to a tray place the balls of dough on the tray. Then with some oil in your hands dab the top of the dough balls to avoid sticking to cling film and cover with cling film
11. Let rest for 2hours at room temperature
12. Once 30 mins is left, place your oven tray in the oven and preheat at max temperature, mine was at 300C. In the meantime, prepare your toppings
13. Once the last 30 minutes of the 2 hours are up, with a small bowl of flour lightly place the dough in the flour on both sides. Add some flour to the counter and make sure to place the dough top side up always
14. With your fingers press the dough from the center pressing the dough lightly to the sides pushing the air from the center into the crust and let the crust stay thick so the center is thinner and sides thicker
15. Flip and do same on the other side, then flip back so top is back on top
16. Then repeating, gently keep pressing the air towards the crust and now pull the sides of the pizza making sure not to crush the crust, this is stretching out the pizza gently
17. Prepare a sheet of baking paper on a chopping board
18. Once done, then you want to have both hands under the dough as a fist and push it up and turn quickly so the dough is stretching from its own weight on your hands and put back down on the sheet of baking paper on the chopping board top side up and your pizza has been stretched and is ready for your tomato
19. Spread tomato sauce on the dough and with your hands dab some olive oil along the crust then bring your chopping board to the oven and slide the baking paper with the pizza dough into the baking tray that is in the oven for a first bake
20. Keep for 4-5 minutes once it’s slightly golden brown and the crust has grown then remove
21. Continue adding the cheese and toppings of choice
22. Then place back into the oven for another 4-5 minutes or until your crust is baked as you like it
23. And you have made your first homemade pizza dough!!! You did it! Yes!