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Thursday 02 October 2025 15:13:42 GMT

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This is a long one… my end to end process making at home pizza dough! If you want higher hydration dough, simply increase the water volume of the second batch (not during the Poolish). For example, for 65%, instead of using 280g when making the dough, use 332.5g. Recipe and method: Totals 1050g flour 630g water 30g salt 2g yeast Poolish (pre ferment) - 350g 00 flour - 350g tap water - 2g instant dry yeast Dough - 280g fridge temp water (if it’s cold where you are tap water works too) - 700g 00 flour - 30g sea salt Mix the poolish: Combine all ingredients and mix until the flour is completely mixed in. Store in an airtight container and let it sit for 8-12 hours. When you notice it starting to drop in the container it’s ready to use. Make the dough Mix the water and poolish in a mixer bowl. Once mixed, add the flour and salt. Mix on a medium speed until the dough gets to approx 25-26c and is nice and strong. Leave the dough to chill out for 10 minutes, then form into a nice tight, smooth dough ball to bulk ferment for 1.5 - 2 hours. Form into 280g dough balls and store in the fridge over night. Take out the fridge 4-5 hours before (this will vary depending on the temperature of your room, mine was around 21c). Happy pizza making! #gozney #gozneykitchen #gozneycollective #pizza #pizzadough

This is a long one… my end to end process making at home pizza dough! If you want higher hydration dough, simply increase the water volume of the second batch (not during the Poolish). For example, for 65%, instead of using 280g when making the dough, use 332.5g. Recipe and method: Totals 1050g flour 630g water 30g salt 2g yeast Poolish (pre ferment) - 350g 00 flour - 350g tap water - 2g instant dry yeast Dough - 280g fridge temp water (if it’s cold where you are tap water works too) - 700g 00 flour - 30g sea salt Mix the poolish: Combine all ingredients and mix until the flour is completely mixed in. Store in an airtight container and let it sit for 8-12 hours. When you notice it starting to drop in the container it’s ready to use. Make the dough Mix the water and poolish in a mixer bowl. Once mixed, add the flour and salt. Mix on a medium speed until the dough gets to approx 25-26c and is nice and strong. Leave the dough to chill out for 10 minutes, then form into a nice tight, smooth dough ball to bulk ferment for 1.5 - 2 hours. Form into 280g dough balls and store in the fridge over night. Take out the fridge 4-5 hours before (this will vary depending on the temperature of your room, mine was around 21c). Happy pizza making! #gozney #gozneykitchen #gozneycollective #pizza #pizzadough

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