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🔥Easy Neapolitan Pizza Dough (75%)🍕 Homemade! 5-6 Pizzas | Poolish Check Profile Link for free Fermentation E-Book. Perfect for 24h fermentation - clean, elastic, structured. Poolish: 300g flour >W300 300g water 6g fresh yeast 2h @ roomtemperature Main Dough: Poolish 700g flour (W300) 450 ml cold water 30g Salt Start with only 300ml of water. Use bassinage-method for restwater. Knead & rest 15 min Make it into a dough ball and rest 15 minutes. Make the dough balls 24h Fridge Let them prof 2h @
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