Learn how to prepare Neapolitan-style pizza dough using the poolish pre-ferment method for improved flavor, texture, and structure. This process covers dough development, fermentation timing, and ...

The Poolish is ready when it has tripled in size, and it bubbly, but hasn't collapsed at all. For the Final Dough Add the second measurement of water to a large mixing bowl. Add the Poolish, second ...

Note: For the dough, use a flour with 13 to 14 percent protein, preferably All Trumps, Pendleton Flour Mills Power, Giusto”s High Performer, King Arthur Sir Lancelot Unbleached High-Gluten or Tony”s ...

Artisanal pizza dough is not complicated to make, but it does require a bit of planning. Allow time for a full fermentation to yield flavorful, chewy-crisp crust. Paige Grandjean is a food editor, ...