Ingredients
POOLISH
- 320 grams water
- 1 tsp Yeast
- 1 tsp sugar
- 320 grams bakers flour
DOUGH
- 80 grams water
- 1 tsp Yeast
- 280 grams bakers flour
- 2 tsp salt
- semolina
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Weigh into bowl 320gr of water. Add yeast and sugar.
Set to 2mins/37deg/speed 1.
Add flour.
"Dough mode" Knead for 1 minute. Transfer to an airtight container and let it sit for at least 8 hours.
I do this in the morning before i leave for work and I continue with the recipe when i get home for pizza that night. OR you can do the poolish at night for pizza the next day lunch time.
[/quote]Weight into the bowl the water and yeast.
Set to 2mins/37deg/speed 1.
Add the flour, salt and poolish.
Knead for 6 minutes.
Flour your bench or baking mat, Dividi the dough into 4 equal portions and cover the dough with flour and then with a tea towel. Let the dough rise until doubled in size.
Rising time will depend on the ambient temperature... just needs to double in size.
Once doubled in size, you're ready to shape your pizza bases but DON'T use a rolling pin. Use your fingers!! Using a rolling pin wiill ruin those beautiful bubbles from the proving.
Preheat your oven to 260 degrees.
Use semolina on the bottom of your pizza base so its non stick.
Top with your favourite toppings.
Pop in oven once its reached 260 degrees.
Enjoy!
POOLISH
DOUGH
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I know this is a silly question but do I add a teaspoon of poolish from earlier or do I add 280 grams from earlier poolish ?
Tenthillcook: just on the bench ...covered
do you leave it on the bench or in the fridge for 8 hours?
Absolutely delicious! There's not a lot more effort to make than a regular dough but the taste is 100 times better. My new go to for Friday night pizza 🍕 in the Ovana. Yum!
ChuckyXT: Thanks so much! i'm glad it was a hit!
*********************** is my rating
best and yummiest pizza base recipe ever used
Delicious, a whole family favorite, light and fluffy and taste better then any store bought , it's out to go to pizza base recipe for our Saturday night pizza nights . Highly recommend to any pizza lover try this u won't use anything else
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