Poolish is a type of pre-fermentation that can be used to make pizza dough. It is a mixture of flour, water, and a small amount of yeast that is allowed to ferment for a period of time before being mixed with the final dough ingredients. Typically, poolish is made 18-24hrs before making the final pizza dough. I would highly recommend this and biga to produce the best pizza dough and the reason why is that it aides in the digestion process. Most pizza dough bought from your traditional pizza shops are made same day. This means that dough is not necessarily allowed to rest thus slowly or stopping the fermentation process (proofing) which can cause some people to feel bloated after eating – this could also be because you may be intolerant to wheat but that’s for another story.
To make a poolish, you will need the following ingredients:
- 500g of 00 flour
- 500mls of cold water
- 1/4 teaspoon active dry yeast or instant yeast
- Small plastic or glass container
- In a small container, mix together the flour and yeast.
- Once combined, slowly add the water and stir (spoon or clean hands) until the ingredients are well combined. The mixture should have the consistency of a thick batter.
- Loosely cover the container with a kitchen towel or plastic wrap and set it aside in a warm place for approximately 1hour
- After 1hr, seal the container and place it in the fridge for approximately 18-24hrs
- After the desired timeframe, remove and this to your pizza dough recipe
NB: If you are using active dry yeast, it is a good idea to dissolve it in a small amount of water before adding it to the flour. This will help to activate the yeast and ensure that it is evenly distributed throughout the mixture.
