Pizza / Calzone

December 31, 2021 | Chef Oliver Lim


100% 300g Italian 00 Flour
60g German Wheat Flour Type 550
6.5% 30g Authentic Italian Durum Sourdough Powder0
2.2% 10g Domino Verde
2.2% 10g Salt
B POOLISH (Prepare 12 hours ahead)
100% 100g Italian 00 Flour
5% 5g Angel Yeast
100% 100g Water
All Poolish
200g Water
410g Pizza Dry Ingredients Mix
D Dust: Remilled Durum Wheat Semolina


  1. Mix the poolish by hand, and ferment at room temperature for 1 hour, followed by overnight in the fridge for 12 to 16 hours.
  2. Mix pizza dough(C) in machine until the dough is formed (medium speed for 5-8min).
  3. Bench rest pizza dough for 15 mins.
  4. Shape into a tight ball for bulk fermentation for 30 min in 40̊C proofer.
  5. Divide the dough into 4 equal parts, round into balls and coat with olive oil in sealed container to ferment for 2 hours (preferred) at room temperature, or 40̊C proofer for 1 hour.
  6. Preheat oven.
  7. Shape the dough into preferred pizza. Dust with semolina.
  8. Add preferred pizza toppings.
  9. Pizza baking temperature for home oven is 250̊C for 8 min, or 300̊C for 6 min; 350 ̊C for deck oven for 3 min.

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