What is Poolish?
Poolish is a pre-ferment used in the pizza-making process. It's a mixture of flour, water, active dry yeast and honey. The mixture undergoes a resting period enabling a slow fermentation process.
Why use a Poolish?
The magic of the Poolish lies in its ability to enhance the overall taste and texture of your pizza dough. By allowing the mixture to ferment overnight or for an extended period, the natural enzymes and yeast present in the mixture break down the starches in the flour, resulting in a more flavorful and digestible crust. This slow fermentation process not only improves the taste but also contributes to the airy, open crumb that every great pizza crust should have.
Key Takeaways
Flavor Development: The extended fermentation process of Poolish deepens the flavors of your pizza dough, creating a more complex and delicious base for your toppings.
Texture Magic: The slow fermentation also improves the texture of the crust, giving it a chewy yet tender bite that perfectly complements your favorite toppings.
Ease of Digestion: The breakdown of starches during fermentation makes the pizza crust easier on the digestive system, so you can indulge without any post-pizza guilt.
Ingredients:
- 150g 00 flour
- 150ml lukewarm water
- 5g active dry yeast
- 10g honey
Instructions:
- In a recipient, add the water & active dry yeast.
- Mix until combined.
- Add the honey.
- Mix until combined.
- Add the flour.
- Mix until a shaggy dough forms. The dough should be sticky but not overly wet.
- Close the recipient with a lid.
- Let rest at room temperature for 1 hour.
- Store in the fridge for 16-20 hours.
- After the resting period, your Poolish should be bubbly and have a fermentation aroma.
Your poolish is now ready to be incorporated into your pizza dough!!
To use the Poolish, simply mix it with your chosen pizza dough ingredients. The poolish will enhance the flavor and texture of your pizza crust while also contributing tothe dough's rise and structure.
Tips:
- Use 00 flour for superior results
- Do not exceed the recommended fermentation as it may negatively impact the results.
