Pizza Dough

• Pre-Ferment or Poolish
• Bread Flour 250g
• Water 250 g
• Instant yeast 2.5g
• FINAL DOUGH
• 1kg Bread Flour
• 550ml water
• 50ml Olive oil
• 20g Corn Meal
• 30g salt
• 5g Instant yeast
• 500g Poolish

1. Pre-ferment
2. Combine all ingredients and stir until smooth. Cover and allow to ferment overnight at 75F.
3. Final Dough
4. Combine all ingredients except oil in a mixer for 4 minutes on low speed.
5. Increase to 2nd speed and slowly add oil.( This can be a flavored or infused oil)
6. Mix until a complete window is achieved.
7. Allow to rise for 1 hour.
8. Give a stretch and fold after the first hour.
9. Allow to rise for a 2nd hour.
10. Divide into 210g units and work round.
11. Place on an oiled sheetpan, cover and place in fridge for at least 2 hours but no more than 2 days.
12. When ready roll out, brush lightly with oil and top as desired.
13. Bake in a pan or directly on hearth

ferment, bread flour, water, yeast, final dough, bread flour, water, meal, salt, yeast

Taken from www.epicurious.com/recipes/member/views/pizza-dough-52041141 (may not work)