Poolish Prefermanetation (Optional)

This will be a preferment of 70.8%. Take 224g of the flour and 224g of the water, mix this together with a pinch of yeast, 5g of honey and leave on room temperature overnight.

Making the Dough

Add all the ingredients except for the flour and butter into a bowl and mix. If you made a preferment previously make sure to mix this in well. Once the ingredients are mixed well add in all the flour and mix until there is no dry flour left.

Knead the dough for a few minutes until the gluten form some tension and incorporate the softened butter. It will get messy, but trust the process. Once the dough has decent tension again, form it into a neat ball and place it into a bowl and cover it up.

Bulk fermentation

Once the dough has doubled in size, anywhere from 45 minutest to 2 hours, take the dough out, lightly dusted with flour and perform a set of folds before placing it back in the container. If you have used a preferment you can go straight to the pre-shaping, otherwise let it sit for an additional rise.

Pre-shaping

Since this dough will make multiple portions we need to pre-shape them. In this case, cut the dough into 2 equal parts and roll them into a tight ball before letting them rest for 15 minutes.

Final shaping

To shape the pizza, drop the ball in (semolina) flour before placing it on the table and gently presse the middle of the dough with your fingers to move the air towards the crust. Turn the dough over and repeat this process for the other side. Be sure to use a lot of flour.

Par baking

Since the oven does not get as hot the pizza will need to be par baked. Take one serving spoon of tomato sauce and in circulair fashion spread this out over the pizza. Be sure to leave less sauce in the center. Then cook in the oven for around 2-3 minutes until the pizza is cooked.

Final baking

Take the pizza out, add all the toppings, be sure to leave less toppings in the center on the pizza and place it back in the oven for another 2-3 minutes until the cheese starts to bubble.