Poolish for Pizza Dough
Poolish for Pizza Dough
Ingredients
- 1 cup 00 flour
- 1 cup water, lukewarm
- 1/8 teaspoon active dry yeast
- 1/2 teaspoon granulated sugar, or honey, or molasses
Instructions
- 1
In a medium-sized bowl, combine the lukewarm water and the granulated sugar (or honey/molasses). Stir gently until the sweetener is dissolved.
⏱️ 2 min
- 2
Sprinkle the active dry yeast over the water and sweetener mixture. Let it sit for 5 minutes to allow the yeast to bloom and activate. You should see a light foam forming on the surface.
⏱️ 5 min
- 3
Add the 00 flour to the yeast mixture. Using a spoon or spatula, mix until all the flour is fully incorporated and no dry spots remain. The mixture will be quite wet and sticky.
⏱️ 3 min
- 4
Cover the bowl loosely with plastic wrap or a clean kitchen towel. Place the bowl in a warm spot, away from drafts, and let it ferment for at least 2 hours, or until the poolish is very bubbly and has increased significantly in volume. The ideal fermentation time can range from 2 to 4 hours at room temperature, or up to 12-18 hours in the refrigerator for a slower ferment.
⏱️ 120 min
- 5
Once the poolish is bubbly and active, it is ready to be incorporated into your pizza dough recipe. It should have a pleasant, slightly alcoholic aroma.
Kitchen Tools
Nutrition Facts (per serving)
Poolish for Pizza Dough
Ingredients
- 1 cup 00 flour
- 1 cup water, lukewarm
- 1/8 teaspoon active dry yeast
- 1/2 teaspoon granulated sugar, or honey, or molasses
Instructions
- 1
In a medium-sized bowl, combine the lukewarm water and the granulated sugar (or honey/molasses). Stir gently until the sweetener is dissolved.
⏱️ 2 min - 2
Sprinkle the active dry yeast over the water and sweetener mixture. Let it sit for 5 minutes to allow the yeast to bloom and activate. You should see a light foam forming on the surface.
⏱️ 5 min - 3
Add the 00 flour to the yeast mixture. Using a spoon or spatula, mix until all the flour is fully incorporated and no dry spots remain. The mixture will be quite wet and sticky.
⏱️ 3 min - 4
Cover the bowl loosely with plastic wrap or a clean kitchen towel. Place the bowl in a warm spot, away from drafts, and let it ferment for at least 2 hours, or until the poolish is very bubbly and has increased significantly in volume. The ideal fermentation time can range from 2 to 4 hours at room temperature, or up to 12-18 hours in the refrigerator for a slower ferment.
⏱️ 120 min - 5
Once the poolish is bubbly and active, it is ready to be incorporated into your pizza dough recipe. It should have a pleasant, slightly alcoholic aroma.