All done, ready for the oven...
Time to dig in!
Three pieces is not enough!
I prepare the poolish the night before and leave it overnight in the fridge before taking it out in the morning and mix the rest of the ingredients for the dough...
275g bread flour
1/4 tsp yeast
Mix all of the above together to form a smooth gooey batter and pour into a container with cover. Then keep in the fridge overnight to ferment.
All the poolish
330g bread flour
1 3/4 tsp salt
1 1/2 tsp yeast
2 tbsp olive oil
4 tbsp water
Put all ingredients except oil into the stand mixer and mix till the dough comes together then slowly add the oil.
Knead until the dough starts to slap on the side of the mixer bowl and climbing the dough hook. Leave the dough in a greased container to double in size before using.
The toppings is up to your own choice...I just use tomato puree as the base, and top up with sausages, mozzarella cheese and arrange some cherry tomatoes halves on top, sprinkle some dried rosemary before popping it into the oven to bake at 200 degC for 30 minutes.
Want a piece? :D