## Instructions

Based on this excellent video from Vito Iacopelli: [HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH](https://www.youtube.com/watch?v=n1O3uHPCOLA)

### 1. Make the Poolish — ~45 minutes warm rise (30-60 minutes)

Combine the poolish flour, poolish water, honey and yeast to create the poolish. See video: [Make the poolish](https://youtu.be/u7Hd6ZzKgBM?t=97)

1. **Water + Honey** — Add the honey to the water in a bowl, mix it around a bit.
2. **The rest** — Add in the flour/yeast mix and thoroughly combine until it's a homogeneous (very sticky) dough.
3. **Rest** — We give the poolish some time to settle before transferring it to the fridge.

### 2. Poolish Fridge — ~20 hours (16-24 hours)

Transfer the poolish to the fridge for an overnight cold rise.

### 3. Poolish room temperature — ~45 minutes (30-60 minutes)

Take the poolish out of the fridge and let it come up to room temperature.

### 4. Make the poolish dough — ~20 minutes gluten development (15-30 minutes)

Combine the rest of the ingredients to turn the poolish into a dough. See video: [Make the dough](https://youtu.be/u7Hd6ZzKgBM?t=199)

1. **Poolish + water** — Add cold water to the poolish, thoroughly mixing so that most of the poolish is dissolved into the water. This should be COLD water, warm water will destroy the gluten!
2. **Salt+Oil** — Add the salt and oil to the poolish.
3. **Flour and Kneading** — Add the flour to the poolish. If you don't have a dough mixer, you can use a spoon to mix everything together at first, then switch to your hands. This is a VERY sticky dough, don't be discouraged, keep going for 10-15 minutes.
4. **Prepare for gluten development** — Cover the dough or place it in a bowl you can cover to let it rest for a short time.

### 5. Second cold rise — ~20 hours (16-24 hours)

Add a little bit of olive oil to a big bowl, coating all sides, then transfer your kneaded dough and put it in the fridge for the second cold rise.

### 6. Before making the dough balls — ~30 minutes (15-60 minutes)

Take the dough out of the fridge to let it come to room temperature before making the dough balls.

### 7. Making the dough balls — ~2 hours rise (1-4 hours)

Split the dough into smaller dough balls.

1. **Make the dough balls** — We want the dough balls to have a smooth surface, trapping the air in the dough and we put them in a container or box so they're not exposed to the air. Check these videos for some tips: [How To Make Perfect Pizza Dough Balls](https://www.youtube.com/watch?v=oZxNbL5XB7w) and [How to Shape Dough Balls](https://www.youtube.com/watch?v=v5t5MEZt6LM)

### 8. Pizza Time!

Time to make your poolish pizza!