Pizza Dough - Poolish Method 70% Hydration Recipe
Discover how to craft authentic Italian pizza dough with poolish using Vito Lacopelli’s method. Enjoy a perfectly fermented dough with a crispy, chewy crus...
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Ingredients
- 600 grams Poolish
- 700 grams Flour
- 30 grams Salt
- 400 milliliters Water
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