Poolish Pizza Dough

Stir the honey into the warm water until melted.

Pour the water mixture into the flour and mix until well combined.

Cover with plastic wrap and sit at room temperature for 12 hours to ferment.

To prepare the dough: Whisk the water into the poolish to dissolve the poolish.

Add the flour and salt and mix to form a dough.

Turn the dough out on to a lightly floured bench and knead for 5 minutes. The dough will be sticky so sprinkle lightly with flour when it becomes too sticky to knead, continue kneading until smooth.

Form a ball with the dough and place into a lightly oiled bowl. Cover with plastic wrap and sit at room temperature for 2 hours and then place in the fridge for 12 hours.

Remove from the fridge and allow the dough to come to room temperature for 2 hours.

Turn the dough out onto a lightly floured bench and divide into 4 equal amounts for 8” pizza bases or cut into 2 for 10”-12” bases.

Gently roll each piece of dough into a smooth ball. Place the ball, seam side down, into a lightly oiled dish or dough box. Cover with a lid or plastic wrap and allow the dough to rest at room temperature for 2 hours.

Preheat the oven to 400 degrees F / 200 C.

Shape the dough and top with your favorite toppings.

Cook in a hot oven for 8-10 minutes or until cooked through.

Serve immediately and enjoy!