pizza_broodjeaap_net/recipes/beginner_poolish.md

Instructions

Based on this excellent video from Vito Iacopelli: HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH

1. Make the poolish — 15 minutes

Combine the poolish flour, poolish water, honey and yeast to create the poolish. See video: Make the poolish

1. Flour + Yeast — Combine the flour and yeast and mix.
2. The rest — Add the honey to the water in your mixing bowl, add in the flour/yeast mix and thoroughly combine until it's a homogeneous (very sticky) dough.

2. Poolish cold rise — ~20 hours (16-24 hours)

Let the poolish cold rise in the fridge.

3. Make the dough — 30 minutes

Combine the rest of the ingredients to turn the poolish into a dough. See video: Make the dough

1. Poolish + water — Add the water to the poolish, thoroughly mixing so that most of the poolish is dissolved into the water.
2. Salt+Oil — Add the salt and oil to the poolish.
3. Flour and Kneading — Add the flour to the poolish. If you don't have a dough mixer, you can use a spoon to mix everything together at first, then switch to your hands. This is a VERY sticky dough, don't be discouraged, keep going for 10-15 minutes.
4. Prepare for gluten development — Cover the dough or place it in a bowl you can cover to let it rest for a short time.

4. Dough cold rise — ~20 hours (16-24 hours)

Let the dough cold rise in the fridge.

5. Room temperature rise — ~4 hours (3-6 hours)

Split the dough into smaller balls and place them into a covered/sealed container(s).

1. Make the dough balls — We want the dough balls to have a smooth surface, trapping the air in the dough and we put them in a container or box so they're not exposed to the air. Check these videos for some tips: How To Make Perfect Pizza Dough Balls and How to Shape Dough Balls

6. Pizza Time!

Time to make your poolish pizza!