Poolish is a straightforward method that can produce some of the greatest pizza available, and it’s really simple! Everything you need to know to produce delicious poolish pizza dough is covered in this article.
What is Poolish?
Poolish is a form of starter or preferment that is used in several doughs. Baguettes are typically made using it. It can also be used to produce excellent pizza dough, however.
A preferment is a simple mixture of water, flour, and yeast that is allowed to prove prior to being included in the main dough. The other ingredients are added to the preferment after it has proven for roughly 8 to 12 hours in order to create the final dough.
The preferment functions as a sourdough starter and proofs the dough. It prevents the need for additional yeast to be added to the dough. Although any preferments may be referred to as starters, the term typically only applies to sourdough starters.
The proportions of water and flour in preferences vary, but poolish is perhaps the most straightforward. The proportion of wheat to water in poolish is 1:1. In other words, the ratio of flour to water is the same. This is also known as 100% hydration.
Poolish and sourdough starter variations
Many people mistake the poolish starter for the sourdough starter while making pizza dough. Poolish and sourdough starters function essentially the same. However, different components are utilized in their creation.
Flour, water, and yeast are mixed to make poolish. On the other hand, flour, water, and sourdough starter are combined to make levain. If you are using sourdough starter rather than poolish, you are utilizing levain.
Why make pizza dough with poolish?
Making bread or pizza doesn’t need the use of a starter of any type, even poolish. A faster and easier way is to just prepare a straight dough by combining all the components at once. However, preparing an indirect dough by utilizing a preferment or beginning will improve the taste and texture of your dough.
Poolish produces a wonderful crust with a lighter texture that is easier for those who are gluten-sensitive to consume. This is why pizza makers particularly like it. Additionally, bread produced with preferments often lasts longer than those made without.
How to make poolish pizza dough?
It’s not really difficult to make poolish. It is a 100% hydrated dough, which implies that the proportions of flour, water, and commercial yeast are always the same.
Mix the flour, water, and yeast together gently until the mixture is smooth. Cover the mixture and let it ferment for up to 24 hours at room temperature.
When ready, combine the ingredients for the main dough and add the poolish, gently yet completely folding the two together. For 15 to 20 minutes, cover and let the food rest.
Use your preferred kneading technique to work the dough for several minutes, then let it rest for fifteen. Repeat this procedure once more.
Re-knead the dough for a short period of time. At this time, it should be smooth and elastic. Place a moist towel over it and let it rise for an hour.
The renowned leopard spots on Neapolitan pizza are created by micro-bubbles on the top of the dough, which may be achieved using the poolish process.
Your dough should be divided into balls, placed on a tray, and covered. After allowing them to rise for one to two hours at room temperature, you may use them. However, if you put them in the refrigerator and let them cold ferment there for the whole night, you’ll get a superior taste.
The next day, take the dough out of the fridge and let it come to room temperature before stretching, shaping, cooking, and enjoying!
How to determine if the poolish is ready?
Like a normal dough, the poolish will be ready to use after it has about doubled in size. It is incredibly animated and will also be fully coated with tiny bubbles. Through experience, you will be able to determine when it is ready.
But if you’re just getting started, here’s a terrific tip. You might prepare your poolish in a sizable glass as opposed to a bowl. Once inside the glass, secure the level there with a rubber band or something similar. You may do this to determine how much the poolish expands.
When your poolish is ready, it will roughly double. The peak is the highest point that the poolish reaches. The poolish should ideally be used shortly before its peak.
Cooking a Poolish pizza
Use our recipe for poolish pizza dough to quickly include the flavor and texture-boosting ingredients into your pizza dough. Four huge round poolish pizzas may be made using the recipe.
Our recipe uses basic ingredients and procedures to produce high-quality pizza with a rich taste and enhanced texture.
Cooking utensils
- A large mixing bowl
- Rubber or wooden spatula
- Cling wrap or a wet cloth
- Dough holder
Poolish Ingredients
- All-purpose flour (350 g)
- Water (350 ml)
- Dry yeast (0.8 g)
Pizza dough ingredients
- 350 ml of water and 750 g of all-purpose flour
- 16 g of salt and 1/2 teaspoon of dry yeast
- Poolish
How to prepare poolish?
In a big basin, combine 300 g of all-purpose flour, 300 g of water, and 0.6 g of dried yeast.
The batter should be well mixed until the ingredients create a smooth paste.
Before preparing real pizza dough, transfer the mixture to an airtight container.
Let it sit at room temperature for 12–24 hours.
How to make poolish pizza dough?
Mix all the dry ingredients together. A big basin should be filled with 700 g of all-purpose flour, 1/2 teaspoon of dry yeast, and 16 g of salt.
300 ml of water should be added to the poolish mixture. Pouring water directly over the container’s borders can help mix the poolish substance from the container.
In the center of the dry ingredients bowl, make a well. Mix all the ingredients well with a rubber or wooden spatula after adding the poolish to the bowl of dry ingredients.
When all the ingredients have been well combined, softly knead the dough with your hands. The dough may include some air after doing this.
The dough should rest at room temperature for about 15 minutes after being covered with a moist towel.
You will see that the dough has developed some gluten strands after the resting period. The dough should be kneaded using your preferred method, then rested for a further 10 minutes.
Once again, knead the dough. Then wrap it in plastic wrap and let it rest for an hour.
After the dough has rested, split it into four equal pieces, or as many as you need. You can then arrange them on the dough pan.
Conclusion
Poolish pizza dough is a modern substitute for traditional methods of manufacturing pizza that improves the texture, taste, and sustainability of the dough. Poolish is a straightforward method that takes little time and effort to prepare and a little more time for fermentation.
For those who cannot tolerate gluten, poolish pizza dough is recommended since it has a long fermentation time and uses less yeast overall. Because it is followed by simple, widely accessible components that give your pizza the maximum possible depth of flavor, you may attempt this method at home as well.
