Before you begin...3 tricks to turn fresh-milled flour into perfect pizza
1. A poolish enhances flavor and maximizes the strength of OMM’s fresh-milled flour. And it’s easy; just mix even parts water and flour and a little bit of yeast and let sit overnight to develop in flavor and structure.
2. Higher hydration is needed for fresh-milled flour: Extra water gets absorbed by all the nutrients in fresh-milled flour.
3. A little fat (in the form of olive oil), balances out the bran and the germ, creating a soft, delicate texture.
What is a poolish? A 1:1 mixture of flour and water with a bit of yeast – forms the base for this dough. The mixture needs to sit for at least 12 and up to 24 hours ahead. But the upside of this advance work is that the poolish gathers all of the strength and flavor of OMM’s nutrient-dense flour, creating a wonderful finished pizza.
INGREDIENTS
For the poolish:
8.5 oz. OMM bread flour (about 2 cups)
1 pack (¼ oz.) active dry yeast
2 1/4 cups cold water
For the dough:
8.5 oz. OMM bread flour (about 2 cups)
2 Tbs. olive oil, more as needed
1 tsp. granulated sugar
1 tsp. kosher salt
INSTRUCTIONS
1. Make the poolish: Add the flour and yeast to a standmixer fitted with the dough hook and, while mixing on low speed, add the water in a slow steady stream. Increase to medium speed and mix, stopping every 30 seconds to scrape down the sides of the work bowl, until the mixture becomes uniform, about 5 minutes; note, the texture should be that of a thick soup. Transfer to a large container, cover with plastic wrap and transfer to the fridge to let sit for at least 12 hours and up to 24 hours.
2. Make the dough: Add the poolish, the remaining flour, the olive oil, sugar and salt to the stand mixer and mix on low speed, scraping the sides of the work bowl as needed, until the mixture comes together into a dough. Add a splash of water or a sprinkling of flour as needed. Raise to medium speed and mix until the dough becomes taught and elastic, about 5 minutes.
3. Knead, portion, and roll out: Transfer the dough to a lightly floured work surface and knead until the mixture becomes smooth and elastic. Divide the dough into 2 even portions (each should weigh approximately 18 oz.). Form each into a tight ball. Let rest for 15 minutes. Then roll out, top and bake.
