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METHOD

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.