This is my go-to pizza dough recipe. A dough that is jam packed full of flavour that only gets better and better over time. Once made the dough can be held for 72 hours allowing you enjoying delicious pizzas day after day. However today I am using this dough to make a pizza kebab sandwich. For this recipe we are using a preferment known as a poolish. The poolish which needs to be made the day before you plan your final dough really introduces so much flavour to the final dough and for me takes it to the next level. For the poolish you will need 

• Poolish
• 250 flour
• 250 water
• 3 yeast

Simply combine all the ingredients, place into a clean bowl, cover with clingfilm and ferment overnight in the fridge. The poolish should be made the day before you intend to make the final dough.