Special doughs #2: Pizza with poolish


You want to give your pizza dough the final touch? In this series we collect ideas.

Pimp your pizza dough: #2 Poolish 

You are happy with your pizza dough at home and want to try variations. Then we have a few ideas for you in this series with recipes from our chef Fili. We start with pizza dough with poolish. Poolish is a liquid pre-dough that consists of equal parts flour and water and a small amount of yeast. It is used when you want the dough to have a sweet note. In French baguettes, poolish provides the unique flavour and crispy crust. 
Pre-dough: 
400g flour
400g water
1g fresh yeast 
Main dough:
600g flour
250g water
30g salt
2g fresh yeast 
Preparation: 
Mix all the ingredients of the poolish and leave to 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 into 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 and let it rest until it has doubled in size. 

Newsletter

Receive exciting news on the topic of pizza oven.
Subscribe now and never miss an action!

Newsletter

Receive exciting news on the topic of pizza oven.
Subscribe now and never miss an action!