Poolish Pizza Dough Calculator

The Science of Poolish Pre-Ferment

A Poolish is a highly hydrated liquid pre-ferment (typically 100% hydration) that leverages extended fermentation to maximize enzymatic activity. This process breaks down complex starches into simple sugars, resulting in a superior "honeycomb" structure and a more digestible crust.

Why Professionals Choose Poolish

• The Cornicione: Poolish produces the high, airy outer rim known as the cornicione, characterized by thin, crispy walls and large air pockets.
• Aromatic Depth: The long fermentation develops organic acids that provide a floral, nutty aroma impossible to achieve with the direct method.
• Extended Shelf Life: The increased acidity from the poolish helps the final pizza stay fresh and soft for longer.

How to Mix Your Poolish

Mix the 'Part 1: Poolish' flour and water with a tiny pinch of yeast. Stir until it looks like a thick batter. Cover and let it sit at room temperature (around 70°F) for 12-16 hours. You'll know it's ready when the surface is covered in small bubbles and it has a slightly alcoholic, sweet smell.

"A perfect poolish should look like a living, breathing landscape of bubbles—that's the secret to a world-class crust."

Step-by-Step Instructions

1. The Night Before: Mix the Poolish ingredients. Cover and ferment for 12-16 hours.
2. Final Mix: Add the remaining water to the poolish to loosen it. Then add the remaining flour and salt.
3. Kneading: Knead until smooth. Poolish dough is often 65-70% hydration, so use 'slap and fold' techniques.
4. Bulk Proof: Rest the dough for 1-2 hours, then ball and proof for another 2-4 hours.