Championship Dough
Author: 
Recipe type: Pizza Dough
 
Laura’s dough for this year’s World Championship in Italy:
Ingredients
  • 90% Flour (14% protein)
  • 20% Poolish (equal parts flour and water at 68 degrees with 1% ADY ) Combine and rest at room temperature for 18-24 hours
  • .5 % ADY yeast
  • 2 % salt
  • 1.5 % malt
  • 2 % oil
  • 68% water
Instructions
  1. After mixing, bulk ferment the dough at room temperature for 2 days, cut and ball. Rest in cooler for 24 hours before use.
Recipe by Pizza Today at https://pizzatoday.com/news/knead-to-know-going-for-gold/131763