Homemade Pizza (2 x 10 inch)

Poolish Ingredient    (2)                  (5)
Water:                        75 ml             187.5 ml
00 Flour / Bread Flour: 75 g               187.5 g
Dry Yeast:                   1.3 g              3.2 g
Honey:                        1.3 g              3.2 g

Pizza Dough Ingredient (2)              (5) 

Poolish:                       All from above

Water:                        140 ml             350 ml

00 Flour / Bread Flour: 250 g              625 g

Salt:                           8 g                  20 g

Others

Half can of unsalted crushed tomatoes / other homemade tomato sauce

basil, 10 pieces (5 leaves for the sauce, other for decoration)

chicken, sliced

bell pepper, cut in small pieces

onion, shredded

salami 

corn

fresh mozzarella ball: 125 g, sliced in pieces

Steps:

1. Prepare the Poolish 1 day in advance (15-24 hours before making the pizza):

- Put the water in a food container. 

- Put the yeast and honey into the water, use a spatula to stir well 

- Put in the flour, mix well

- close the food container. Keep at the room temperature for 1 hour, then keep into the fridge overnight. 

2. Next day for pizza dough:  Put water into a big bowl, then add in the Poolish.  Use a spatula to stir well (like painting). 

3. Add in half flour, mix well.  Add salt and the remaining flour, then mix everything together for couple minutes. 

4. Take out the dough with a scraper on a baking mat.  Knead the dough by hands and the scraper for a few minutes.  Sticky is normal.  Cover the dough with the bowl used before and let it rest for 15 minutes.  

5. After 15 mins, rub the hands with little bit olive oil.  Use both hands to lift up the sides of the dough a bit to form a ball shape.  Keep turning the ball dough with hands until it is nice and smooth (it may takes only 1-2 minutes)

Pour a bit olive oil into the bowl and rub it with hand.  Place the ball dough into it. Cover it with a lid (or I just use a cutting board) and rest for 30 mins. 

6. After 30 mins, sprinkle some flour on the baking mat.  And take the dough out from the bowl.  Divide it into 2 portion and form them to 2 nice balls.  (NO need to knead anymore)  Cover them with cling wrap and rest for 2 hours. 

7. Prepare the tomato sauce: mix half can of crushed tomatoes with pinch of salt and some olive oil.  Then tear 5 basil leaves and add in. 

8. Prepare the toppings. 

9. Put the pizza stone plate and preheat the oven at grill mode 1 hour in advance.  (highest temperature of the oven)  

10. After 2 hours resting for the dough, put a sheet of baking paper on a cutting board.  Sprinkle some flour on a baking paper.  Take out 1 of the ball dough with the scraper which is also with flour at the edge, to the baking paper.   Sprinkle flour on both sides of the dough.   Use fingers to press the dough from the middle to the edge.  The purpose of it is to push the air to the rim.  Flap over the dough and also press the middle to the edge.  Flap it back and stretch the dough to make the size bigger, like 8-10 inch.  (Always review and follow the way from below YouTube)

11. Put tomato sauce on pizza dough as base.  Then put on the toppings, expect Mozzarella.  Rub the pizza rim with olive oil.   Transform the pizza with the baking paper on the stone plate, which is preheated in the oven, by the cutting board (slide the pizza with baking paper down).  No need to adjust the temperature at all. 

12. After 3 mins, take out the baking paper just buy hand easily.  At this moment, the pizza should be not sticking on the baking paper anymore.  No need to count time, but keep checking the toppings and the color of the rim.   It should be just a couple of minutes when the toppings are well done, then take out the pizza with the stone plate.   Place Mozzarella on top and put back the pizza into the oven.  Again after couple minutes, the Mozzarella should be melted.  Then the pizza is finished and please serve hot! 😆

* If the pizza is for dinner, prepare the Poolish before 4 pm in the previous day.

  Then start to make the pizza dough around 2:30 pm in the day.  

  Preheat oven with stone plate at 5:20 pm. 

  Start the last step (after approximate 2 hours resting) at 6:15 pm. 

  The 1st pizza can be severed for dinner around 6:45 pm. 

YouTube Reference: https://youtu.be/G-jPoROGHGE

Multiple the ingredients and keep the dough in the freezer for future use:

At Step 10 - after 2 hours rest, place the dough portions on a flat plate and wrapped with cling wrap, then put into the freezer.  If there is not enough space in the freezer, then can put each single frozen dough into a zip bag for easy storage.  

1 night before making pizza, take out the dough and place it on a plate which has sprinkled flour and sprinkle flour on the dough too, then wrap it with cling wrap and place it into the fridge overnight.  Take out the dough 1 hour before usage, then can continuous Step 10.