Pimp your Pizza Dough: #2 Poolish

You are satisfied with your homemade pizza dough and want to try some variations. In this series, we have a few ideas with recipes from our chef Fili for you. We start with pizza dough using Poolish.

Poolish is a liquid pre-dough made from equal parts flour and water and a small amount of yeast. It is used when the dough should have a sweet note. In French baguettes, Poolish gives the unique taste and crispy crust.

400g flour
400g water
1g fresh yeast

600g flour
250g water
30g salt
2g fresh yeast

Mix all the ingredients of the Poolish and let it rest well covered (with cling film) in the refrigerator for 16-24 hours.

Mix the ingredients of the main dough with those of the pre-dough and knead to a homogeneous dough - by hand or in a kneading machine. Fold the dough and let it rest covered for one hour. Then portion the dough pieces and let them rest until they have doubled in size.