The hybrid pizza dough
This dough is the result of me experimenting with two different doughs; the New York style and the Neopolitan style. It uses poolish, which is a pre-fermented dough that you make the day before and later incorporate into the dough. The poolish will greatly increase the flavor and texture of the pizza.
The recipe also uses both Tipo 00 and Manitoba flour, Manitoba flour has a very high W strength which results in better gluten development.
Method
Day 1 - Poolish making time
Mix the all the ingredients for the poolish in a container. Make sure that the container only gets around half filled since the poolish will rise over night
Cover the container with plastic wrap and let it rest at room temperature for 1 hour
Place the poolish in the fridge for between 16-24 hours
Day 2 - Pizza making time
Take the poolish out from the fridge 1 hour before you start the next step
In a container, mix all the dry ingredients (Tipo 00, Manitoba, sugar, salt). After that add all the wet ingredients (water, olive oil) and the poolish. Give it a quick mix with a spoon or your hands until everything is combined.
Start kneading the dough. If you have a stand mixer mix it for 3 minutes on low speed to combine the dough, and then 5 minutes on medium to develop gluten strength. If you knead by hand, knead for 10 minutes.
Tip!
The dough is ready when it passes the windowpane test. Wet your hands, take a piece of dough, and gently stretch it. If it doesn't break, it has passed the test! If not, knead a few more minutes.
Image courtesy of Ankarsum
Lightly grease another bowl with olive oil, shape the dough into a ball and place it in the bowl
Cover the bowl in plastic wrap or a wet towel to prevent it from drying out, and let rest for 60 minutes
Divide the dough into 280g - 300g pieces and shape theminto balls
Place the dough balls on a baking tray and cover them with a damp towel so they don't dry out
Let rest for 1-2 hours, or until they are puffy and doubled in size.
Tip!
You can do a poke test to see if the dough is perfectly proofed.
Wet your finger and poke the dough lightly and observe what happens:
– Dough springs back quickly = underproofed
– Dough springs back very slowly = perfect
– Dough never springs back = overproofed
Time to bake! For best results in a home oven, please see my guide on how to bake pizza in a home oven
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