Our friends Scott and Shelby made us some out-of-this-world good pizza earlier in the fall, and Scott shared his recipe. I was previously making pizza dough from one mix with 2 rises, but his starts with a poolish--a mix of flour, water, and yeast allowed to pre-ferment for hours. The benefit of a pre-ferment like this poolish is to improve the extensibility of the dough, or its ability to be stretched. The Italian version of poolish is called biga.
The poolish is:
1.5 cups bread floud
1 1/3 cups water
1 tsp active dry yeast
This is stirred up and left covered with plastic wrap for 4-5 hours, and it will be the base of the dough.
Now we wait...be back in the afternoon.