Make the Poolish

Mix all the poolish ingredients (weighed on a scale) together in a small glass or plastic container until it has a uniform consistency. Leave at room temperature for one hour.

After an hour, place in the fridge for 24 hours.

THE NEXT DAY: Make the Dough

Put the water for the dough into a large bowl then add all of the poolish. Mix together until the poolish loosens and mixes into the water.

Next, add half of the flour and mix well (I like to use a Danish whisk).

Add the salt.

Then add the remaining flour.

Mix just for a few seconds, then turn out onto a board or counter to mix by hand. After it all comes together (it will be very sticky) turn the bowl upside down over it and let it rest for 15 minutes.

Prepping the Dough and the First Rise.

After 15 minutes, put some oil on your hands and take the dough up with both hands underneath and allow the two ends to fall, creating an air pocket inside. Continue to pick up the dough and repeat this process, turning a quarter turn each time (Vito's video below will help with this step).

Oil the original bowl and place the dough in the bowl, always keeping the top side up. Allow to rise for an hour. 

Making Balls of Homemade Pizza Dough and Second Rise.

Next, cut into 5 equal sized pieces.

Fold and roll the pieces into balls, being sure to keep the top facing upwards when you are finished.

Place them on a tray sprinkled with fine semolina flour, or flour so that it doesn't stick.

Top each ball with a little olive oil, cover with plastic wrap. 

Alternatively, place in the oven (without turning it on) and place a jug of boiling water inside with the tray. Allow to rise for two more hours.

If using a pizza stone, put it in the oven and turn on the oven to 500F (260C) or as hot as it can be set, an hour before the pizza is ready. This will ensure the pizza stone is super hot. If using a countertop pizza oven, there's no need to heat it up this early.

Shaping the Pizza Dough

After two hours, take one ball of homemade pizza dough and put in on some semolina flour, top and bottom, always keep it right side up when you finish. Start pushing the dough in the center towards the edges.

If you have an indoor countertop pizza oven, you want to have the dough on the peel at this point. Follow the directions of your pizza cooker.

Top and Bake the Homemade Pizza Dough

I strongly suggest using this pizza sauce recipe. This is how Vito makes his sauce, too. He also suggest oiling the edge. Check out my Italian tomato factory tour to understand why Italian canned tomatoes are the best quality you can buy.

I use a counter-top pizza oven, but you can use a pizza stone as Vito does in his video tutorial.

Add the toppings you desire and bake according to your pizza oven, oven with stone or counter top oven directions. This mushroom, truffle, brie and arugula pizza is one of my favorite ways to top pizza that doesn't include tomato sauce.

Finishing and serving the pizza.

Cutting pizza with kitchen shears works really well. See the holes in the pizza crust? Again, my pizza is nothing like Vito's yet, but I'm working on getting there and you can, too!

Let me know what you think if you try this recipe. Also be sure to subscribe to Vito's YouTube channel and give him a thumbs up!