Poolish Pizza Dough (2-Day Method) - Haa AI se edit karwaya hai mast dik ra hai na

Day 1 — The Poolish

Ingredients

• Water — 60 g
• Flour — 60 g
• Dry yeast — 1to2 g

Steps

1. Mix the yeast with the water and flour. You'll get a very sticky dough — this takes about 3–4 minutes to mix.
2. Cover and let it sit in the fridge (this will be used 8–24 hours later).

Day 2 — The Dough

Ingredients

• Poolish (from Day 1, rested 8–24 hours)
• Flour — 130 g
• Water — 60 g ( This can be increased)
• Salt — 5 g
• Yeast — 3 g

Steps

1. Make sure your hands are very clean. Mix all the ingredients together in one bowl.
2. Oil your hands (oil, ghee, or butter) — this dough is sticky and will stick to you, so be ready to handle it.
3. Knead for at least 15 minutes, until the dough starts coming together.
4. Once the dough feels smooth, let it rest, covered, for about 2 hours or until it doubles in size.
5. Flatten the dough and knead again for 5–10 minutes. Add a little more flour if needed, and shape it into a smooth, round ball.
6. Let it rise again, covered, until it doubles in size once more.

Sauce

Ingredients

• Tomato — 1 (peeled)
• Onion — 1/2, chopped (if large)
• Garlic — 2 cloves
• Salt — to taste
• Butter - 5 grams
• Oregano — fresh or dried, to taste

Steps

1. Roast the tomato, onion, and garlic until they get brown spots. - Coat them with salt and oil ( garlic is too quick to burn and tomato is the last one to dry out )
2. Let them cool outside.
3. Grind into a chutney-like consistency — this is your sauce. It should taste salty enough, with oregano added to enhance the flavor.

Assembling & Baking

1. Spread the dough into your desired shape on a pan or pizza stone.
2. Add the sauce (and your toppings of choice).
3. Bake until you see brown spots on the crust.

• Every oven and every home's temperature is different — home cooking is not the same as a professional setup, so always be ready to adjust the recipe (flour amount, hydration, temperature) based on how your dough actually behaves.
• Feel free to use AI or any other recipe you already know as a reference — but you're the one in control of the final result, so trust your judgment on the dough's feel over any fixed numbers.
• Bread, at its core, is just flour and water. With store-bought yeast, the process is actually quite simple.
• There can be variation and correction here and there - you will not cook the first Pizza 10/10 - you may even burn the first one or under cook it but keep on doing week by week you will see improvement here and there - Thus keep going on.

Taste badiya hai

Sauce bhi khud hi banaya. Bottle wala bhot meetha hota hai.

Aur koi banata hai esa sab ???

Batao?

Update - Recipe

This is jam filled sweet bread

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Yes jam was less here please I had to call it a day

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