Author: Ricardo Davis

– Poolish is a pre-ferment used to create a deeper flavor and improved texture in pizza dough
– By incorporating poolish into the dough, flavor and aroma are enhanced while minimizing acidic undertones
– Ingredients for poolish: 300 grams bread flour, 300 grams water, 1/8 teaspoon instant yeast
– Ingredients for final dough: 700 grams 00 flour or all-purpose flour, 330 grams water, 1/2 teaspoon instant yeast, 18 grams salt, poolish from above
– Poolish is made by combining equal parts flour and water with a small amount of yeast and allowing it to rest overnight.
– The poolish should double in size and have a batter-like consistency.
– To make the final dough, mix and disperse salt with the remaining flour.
– Pour reserved water along the edge of the container to remove the poolish easily.
– Add poolish and remaining yeast to the flour and mix with a Danish dough whisk or rubber spatula.
– Work the dough by cupping one hand under the dough and rotating the bowl in a clockwise motion.
– Rest the dough for 15 minutes to allow for hydration and gluten development.
– To make a poolish for pizza dough, mix together the same weight of water and flour and a small amount of yeast.
– Michele’s recipe calls for 5g of fresh yeast.
– 5g is the minimum weight a home kitchen scale will show.
– If fresh yeast is not available, 1g of instant yeast can be used as a substitute.
– The longer the resting time, the less yeast is needed for the poolish.
– Add sugar to activate the yeast in the poolish phase.
– The poolish should be left at room temperature overnight to ferment.
– The poolish is ready to use when it has doubled in size and has a bubbly top.
– Making pizza dough with a poolish is not more difficult than making regular pizza dough.
– Combine flour, water, and the poolish to make the dough.
– The dough will be sticky and should be mixed with a wooden spoon or spatula in a large bowl.
– Sourdough starter can be used instead of yeast to make the dough.
– A sourdough starter is a mixture of flour, water, and yeast, while a poolish is a mixture of flour, water, and yeast.
– Poolish pizza recipe yields 4 round pizzas or 2 sheet pan pizzas.
– For sourdough starter, the quantities for the levain are 200g flour, 200ml water, and 60g active sourdough starter.
– The mature levain is mixed with flour, water, and salt to make the dough.
– Knead the dough until it is homogeneous, elastic, and not sticky.
– Rest the dough until it doubles in size.
– A pizza crust made with sourdough starter will be chewy, have a nice rise, air bubbles, and a sour hint.
– The dough can be used for different pizza toppings such as cherry tomatoes, buffalo mozzarella, white mold cheese, and pecans.