Poolish
Prefermented dough to make your pizza dough better than you've ever made! (How the pizzaioli in Naples make it!)
Equipment
Ingredients
- 100 ml water try to use filtered or bottled water
- 100 g 00 Italian flour double zero flour (best for pizza-making, and I highly recommend it) or all-purpose or bread flour
- 1 tsp dry yeast
- ½ tsp honey
Instructions
- Put the water in a bowl or jar which has enough room for the poolish to expand, then add the flour.
- Next, add the yeast, and the honey.
- Mix just until it all comes together in a rather sloppy, scraggly way. Don’t overmix it. Cover and leave at room temperature for one hour.
- After an hour, place in the refrigerator for 16 to 24 hours. It will rise and bubble, which is exactly what is supposed to happen. Use as desired to make pizza, bread or focaccia, for example.
Notes
- Please don't ask me for measurements in cups as I won't supply them for this recipe. IT IS CRITICAL TO USE A SCALE to have good results.
Nutrition
Serving: 15 | Calories: 382kcal | Carbohydrates: 77g | Protein: 13g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 9mg | Potassium: 132mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2IU | Vitamin C: 0.03mg | Calcium: 19mg | Iron: 1mg
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