Espresso Insight

This at-home pizza recipe is halving Vito’s recipe, and you should end up with 5-6 dough balls for pizzas.

Vito’s video is here:

Ingredients to Make the Poolish Pre-Fermented Dough

• 150 ml water
• 150 grams flour (about 1 and 1/8 cups)
• 5 grams dry yeast
• 5 grams honey

Steps to Make the Poolish Pre-Fermented Dough

1. combine and dissolve yeast, and honey in the water
2. add the flour, mix until combined.
3. cover and let sit at room temp for 1 hour.
4. after 1 hour, put it in the fridge for 16 to 24 hours.

Ingredients to Make the Pizza Dough from Poolish

The below are to be added to the pre-fermented Poolish after 16-24 hours in the fridge.

• 350 ml water
• Between 1 to 1.5 tablespoons sea salt
• 5 cups flour

Steps to Make the Dough from Pre-Fermented Poolish

After 16-24 hours, your pre-fermented Poolish is ready. Apparently, if you wait more than 24 hours, the yeast will begin to die or over-ferment and the dough won’t taste good.

1. melt the poolish to the 325 ml water in a large bowl. (pizza is an art, like you are painting)
2. add half of the flour and mix.
3. add the salt.
4. add the rest of the flour and mix. May need to add a bit more water.

1. put the dough on the counter (scoop out of bowl with spatula, dump onto cutting board with flour on it to prevent sticking) and work by hand. pickup the dough from the sides and dump it on top and press.
2. once its worked, leave the dough resting for 15 minutes on the table, cover with the bowl.
3. after 15 minutes, add some olive oil to your hands, and work the dough such that the top is stretched around to the bottom and stays outside. Close the dough gently on the bottom.
4. put olive oil in the bowl. pickup the dough, and drop it in the bowl bottom down.

1. cover the dough, leave at room temp 20 minutes. Pre-heat the oven to the highest it goes.
2. after 20 min, take the dough out of the bowl and put it on the counter. Add olive oil to your hands and to the dough. use spatula to cut the dough into lines, and make about 5-6 dough balls from them.
3. put flower on the bottom of a container, and put dough balls into the container, spread out. About 3 fingers or more of space between the dough balls, because they will expand. Cover, and rest at room temp for 2 hours.

How to Make the Pizza Sauce + adding Cheese

• Get a big can of marzano style peeled tomatoes, break the tomatoes up with your hand. Pick out the stems.
• add 1 teaspoon salt
• little bit of olive oil
• few leaves of fresh basil.
• Optionally add chopped garlic
• Stir.
• Use Fresh Mozarella cheese. Cut it into little chunks.

How to Make the Pizza Crust:

• Get a plate of flour. Using a spatula, pickup a dough ball and put it onto the flour.
• Press with your hands from the center of the dough ball, pushing the air towards the outside.
• If the dough is too sticky, add some flour.
• Stretch the dough.
• Add the sauce.
• Add olive oil to the crust around the entire crust.
• Cook the dough until its gold color.

Finishing up your Pizza:

• Once the crust is golden, take the pizza out, add the cheese (parmesan and mozzarella), and some olive oil, then put it back in the oven until done.

Add some fresh basil and enjoy.