Poolish is a pre-ferment used in bread making that involves mixing equal parts of flour and water with a small amount of store-bought yeast. The mixture ferments for 8-20 hours until it rises and becomes bubbly.
Incorporating this mixture into the remaining dough ingredients results in a final product with enhanced flavor and complexity.
Poolish gives your crust the characteristics of a long-fermented dough with minimal time and effort.
Fermentation enhances flavor, texture, and contributes to a lighter, more open crumb.
Fermentation breaks down complex starches and proteins making dough easier to digest - great for mild gluten intolerance!
Mix equal parts bread flour and water with a pinch yeast.
As the poolish ferments, the mixture will rise and become bubbly.
Combine the fermented poolish with additional bread flour, water, instant yeast and salt to form the final dough.
Instead of kneading the dough, you'll periodically stretch and fold it to develop the gluten. This ensures a more open crumb for our crust!
Once your dough is smooth and elastic, divide it in half. Form each half into a disc and use your fingertips to press the dough down and outwards into a circle.
Bake your pizza at a high temperature until the crust is golden brown and the cheese is melty and bubbly!
Ready to get started? Grab your apron and get ready to be crowned the pizza queen/king!
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