A few ingredients, one perfect poolish starter, and your pizza nights will never be the same. Discover our Neapolitan pizza dough recipe. Starter (poolish): 200 ml water 1 tsp runny honey 5 g fresh yeast, crumbled 200 g Manitoba flour (type 0) Mix everything together and leave to rest in the fridge for 24 hours. Main dough: 225 ml cold water 500 g Manitoba flour (type 0) 20 g fleur de sel 50 ml cold water Combine the poolish, water and flour to make a sticky dough. Add the salt and gradually inc

Poolish Starter Recipe 🥰 preparation take a jar lukewarm water 100ml instant dry yeast 2g mix well bread flour 100g mix well close the jar let it sit for 3 hours room temperature refrigerator overnight use to make bread or pizza dough keep in refrigerator #sourdough #recipe #bread #foryouシ #highlight #baking #reelsvideoシ #recipeoftheday #chef #fypシ゚ | Antonis Stefanelis