Poolisch Pizza Dough
Hi everyone,
Today I tried making a poolish pizza dough for the very first time—and I'm honestly blown away by the results.
## 🍕 Recipe
### Poolish (Preferment)
- 300 g pizza flour
- 300 ml cold tap water
- 1.5 g fresh yeast
### Final Dough
- 700 g pizza flour
- 400 ml water (70% total hydration)
- 30 g fine sea salt
- All of the poolish
## 🕒 Fermentation
**Poolish:**
- 1 hour at room temperature
- 47 hours in the fridge
**Final Dough:**
- Hand-kneaded for about 40 minutes using a combination of kneading, stretching, and folding.
- Bulk fermentation: 1 hour at room temperature
- Ball fermentation: 3–4 hours at room temperature
The dough was extremely sticky and felt very wet, but it developed an incredible gluten structure.
## 👨🍳 Working with the Dough
When it came time to stretch it, the dough was incredibly soft yet elastic. It opened up beautifully with almost no resistance, and for me it was by far the best dough I've ever worked with.
## ⭐ My Rating
- **Taste:** 10/10
- **Appearance:** 8/10
- **Leopard Spotting:** 9/10
- **Difficulty:** 9/10 (definitely more suited for experienced pizza makers)
- **Effort Required:** 2/10 (very little active work—most of it is just waiting)
I'm officially sold on poolish. I don't think I'll be going back anytime soon. 😄