Pizzarium-Style Pizza al Taglio on a Semolina Poolish
A very high-hydration Roman al taglio in the Pizzarium mold, built on an overnight semolina poolish blended into strong Manitoba flour, then repeatedly rested and folded to absorb the water and build a strong gluten.
A very high-hydration Roman al taglio in the Pizzarium mold, built on an overnight semolina poolish blended into strong Manitoba flour, then repeatedly rested and folded to absorb the water and build a strong gluten.
Ingredients
Method
In the morning, mix the semolina, cold water and 2 g of yeast into a loose poolish, then refrigerate it for 10 to 11 hours.
Take the poolish from the fridge and mix in the Manitoba flour and the remaining 5 g yeast until the flour is absorbed, then add the salt and oil.
The dough will be very sticky; cover and rest 15 minutes, then 'break' and remix it. Repeat this rest-and-remix a couple of times until the dough absorbs the water and tightens.
Let the dough rest about an hour, then divide into roughly 500 to 600 g pieces and rest a further 40 to 60 minutes in a warm spot until risen.
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