Yield: 4 12-inch pizzas

Poolish:

• 60 grams warm water

• 60 grams all purpose flour

• 1/8 tsp. yeast

Dough:

• 500 grams all purpose flour

• 3 grams yeast

• 5 grams granulated surgar

• 13 grams salt

• 320 grams warm water (75-80 degrees)

Directions:

Make Poolish: On the morning of the day you plan to make pizza, combine the yeast and water in a quart size glass or plastic container. (Note: water should be warm, but not hot.) Add flour and mix until combined. Cover with a clean towel. Place a piece of tape on the container and mark the top of the mixture. Let sit at room temperature until doubled in size, about 2-3 hours.

Make Dough: Once poolish has doubled in size, scrape into a large bowl. Add water and sugar and stir to dissolve the yeast and as much of the poolish as you can, then add the flour and mix until combined. Transfer dough to a clean, floured surface and knead until dough is smooth and bounces back after you press it, about 5-10 minutes.

Into a separate large bowl, add about 1 tablespoon olive oil. Transfer dough to oiled bowl and turn to coat dough lightly with oil. Cover with a clean towel and let rise until doubled in size, about 2 hours.