Ultimate Pellet Grill Pizza: Mastering Poolish Preferment at Home!
Discover the secrets behind creating a Poolish preferment from scratch, a simple yet revolutionary technique that infuses your dough with unmatched flavor and texture. We'll guide you step-by-step through the process, from mixing your ingredients to achieving the perfect fermentation. Then, watch as we roll out our beautifully risen dough, top it with our favorite ingredients, and slide it into the pellet grill. The magic happens inside the pizza insert, where the intense heat mimics a traditional wood-fired pizza oven, giving your pizza that irresistible smoky flavor and perfectly charred crust.
Ingredients
Poolish
- 300 G strong Manitoba wheat flour type Z
- 300 mL water
- 1 tbs honey
- 2 pinches yeast
Dough
- 400 ml water
- 700 gr strong Manitoba wheat flour type Z
- 1 tbsp honey
- 8 g yeast
Instructions
Poolish
- In the jar with the water add 1 tbsp of honey and dissolve it
- add it in the bowl with the flour
- add 2 pinches of yeast
- mix it up until you have a sloppy mix because this is 100% hydration it comes together really fast
- cover it up and leave it at room temperature for 1 hour and then in the fridge overnight
Dough
- in a jar with 400 ml of water and 700 gr of the same flour
- 8 gr of dry yeast into the water and again a teaspoon of honey
- mix this up
- let it bloom until you have nice foam on the top
- add the poolish in the spiral mixer
- add the water with the yeast in the spiral mixer
- start the mixer to break up the poolish for 1 minute
- add 700 gr of flour in the mixer
- add 25 gr of sea salt
- start the mixer for 20 minutes or until the dough is tight
- add a tiny bit of oil on your hands and spread it on your working surface
- take the dough out of the mixer
- using the bench scraper form the dough into a ball
- add a tiny bit of oil on top of the dough
- let it rest until double in size
- cut the dough in the middle and then in equal pieces
- take each piece of dough and fold it over itself to form a round ball
- place them in a proven container and let them rest until double in size
- add fine simina, it doesn't matter you can put a lot because it will just fall off whatever is not needed
- using your hands take the dough and start pushing air out from the middle, then stretch it but careful not to break it apart
- add simple marinara sauce, not cooked, which consists of crushed tomato, salt, olive oil, and a bit of fresh basil
- add finely grated parmesan and pecorino not too much just a little sprinkle
- add fresh mozzarella
- start your pellet grill at 350℃ - 662℉
- place the pizza in and let it cook for 2 to 3 minutes
- once ready take it out and let it cool down
- repeat the process to build the pizza with the ingredients of your choice