Directions
- 1Prepare the poolish: In a bowl, combine 300 ml of room temperature water, 5 gr of dry yeast, and 5 gr of honey. Mix well.
- 2Add 300 gr of 00 flour to the poolish mixture. Mix everything well using a spatula.
- 3Cover the poolish and let it rest at room temperature for 1 hour, then refrigerate for 16-24 hours.
- 4In a large bowl, combine 700 ml of water, the poolish, and 40 gr of sea salt.
- 5Add half of the flour (625 gr) and mix well with a spoon or spatula.
- 6Add the remaining flour and mix until everything is combined.
- 7Dump the dough on a floured surface and knead by hand until smooth and well incorporated.
- 8Let the dough rest for 15 minutes, then cover with a bowl.
- 9Add olive oil to your hands and shape the dough into a large ball by pressing gently on the sides.
- 10Cut the dough into 8-10 equal pieces.
- 11Shape each piece of dough into a ball, keeping the top part on top and tucking the edges underneath.
- 12Place the dough balls on a baking tray dusted with semolina, leaving some space between them.
- 13Drizzle a little olive oil over the dough balls and cover with plastic wrap.
- 14Let the dough balls rest at room temperature for 2 hours.
Ingredients
- 300 ml WATER
- 300 gr Flour
- 5 gr Dry Yeast
- 5 gr Honey
- 700 ml WATER
- 40 gr Sea Salt
- 1250 gr Flour
- 1 Olive oil
- 1 Semolina
Equipment
bowlspoonspatula
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