Poolish pizza from Rome | 80% hydration, crispy & chewy
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What is a Poolish? A poolish is called a preferment - it is similar to a sourdough starter, but uses commercial yeast, instead of airbourne yeasts. It also doesn’t require any feeding, unlike a sourdough starter A poolish will build flavour and create crispiness in pizza, bread & and pastries. It uses equal parts flour and water and a tiny bit of yeast. It should mature at room temp for around 18 hours. It needs to, at least, double in size. Always use a glass vessel to make your poolish - mark
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Pizza Sandwich Poolish ingredients : 150g flour (double zero) 150grams of water 2.5 grams of yeast 2.5 grams of honey mix the water, honey, then add the flour and mix well , cover them and leave them for an hour at room temperature, then we put it in refrigerator for 24 hours. After 24 hours we use all the poolish add to it: 200 ml water 350 grams of flour (double zero) 15 grams of salt 5 grams of olive oil Add water to the poolish, salt, then flour and knead well. Add oil while kneading. knead
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