What's the difference between poolish and sourdough starter?

Both are types of pre-ferments used in bread making. Poolish is made of flour, water and store-bought yeast. The fermentation period is relatively short (less than a day). Sourdough starter is made with just flour and water. The mixture is naturally fermented by wild yeast and bacteria already in the environment. It ferments for a longer period of time and requires more maintenance.

How does poolish pizza dough differ from other pizza doughs?

Poolish pizza dough differs from other pizza doughs in that it uses a pre-ferment (poolish), which can result in a more complex flavor and chewy texture.

What if I let the poolish sit for too long?

You probably won't want to use poolish that has fermented for over 24 hours. The flavor will be sour and unpleasant and the dough won't rise as well. You can tell your poolish has over-fermented if it has an overly sour smell or it has collapsed back into itself.

How do you store unused dough?

You can store unused dough balls in the refrigerator for up to 3 days. Place the dough in a lightly greased bowl and cover, making sure there is room for the dough to expand. Before using, allow the dough to sit covered at room temperature for 2-3 hours.

Easy Poolish Pizza Dough - Whisked Away Kitchen

Description

Enhance the flavor and texture of your homemade pizza crust with this easy poolish pizza dough recipe, which uses a simple pre-ferment to achieve the perfect balance of crispy and chewy!

Ingredients

Poolish Pre-Ferment

bread flour 150 g
instant yeast 1 g (¼ tsp)
cold water 150 g

Pizza Dough

poolish see above
bread flour 375 g
instant yeast 1 g (¼ tsp)
salt 10 g
lukewarm water 225 g

Instructions

Poolish (1 day in advance)

In a mixing bowl, whisk together the bread flour (150 g) and instant yeast (1 g).
Add the cool water (150 g) and mix together until a shaggy dough forms.
Cover with plastic wrap and let sit at room temperature overnight (at least 12 hours and up to 20 hours). The poolish will rise and become bubbly with a loose batter-like texture.

Pizza Dough (3 hours before baking)

In a mixing bowl, combine the bread flour (375 g), instant yeast (1 g) and salt (10 g).
Pour the lukewarm water (225 g) around the edges of the poolish (this helps to loosen it). Then pour the water and poolish mixture into the dry ingredients. Use a spatula to mix until a shaggy dough forms.
Transfer the dough to a greased bowl. Cover with plastic wrap and let rest for 30 minutes.
Dip your fingertips in olive oil to prevent sticking. Pull up a handful of the dough (about ¼ of the dough) from the bottom of the ball. Stretch and fold it over and into the center. Rotate the ball 90 degrees and repeat 3 times.
Cover the dough, allow to rest 30 minutes and then repeat step 4. Repeat every 30 minutes (about 3 more times) until you’re ready to bake the dough.
Punch down the dough, divide in half and form into two balls. Each ball will make a 12-inch (30 cm) round pizza.

Notes

Storing: Place unused pizza dough balls in a lightly greased bowl and cover, leaving room for the dough to expand. Refrigerate dough for up to 3 days. Before using the dough, allow it to sit covered at room temperature for 2-3 hours.

Baking: This is our favorite dough to make cast iron skillet pizza. Check out the recipe here for the full instructions.

Category: dinner
Method: baking
Cuisine: italian

Keywords: poolish pizza dough, poolish