In Depth Understanding Poolish % For Pizza Dough

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in this video i show you how to calculate the % of the poolish for your pizza dough
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[@vitoiacopelli]

Tell me here the % you use for your dough?

[@railasvuo]

What is the best poolish %? I use 70% hydration and 40% poolish

[@JonCausithONS]

The longest time I’ve been following the 30% poolish recipe, though I have experimented with less and even more poolish. Thank you so much for sharing not only the differences in timing when using the pre-fermented yeast for the dough, but also giving a clear ratio of water and flour! (100ml to 145g)

[@alexboulay]

70 every friday 😎

[@Henriklarner]

70% only

[@railasvuo]

@@Henriklarner He don't mean hydration %, but poolish % of the dough

[@wanderingperk5510]

I've been making about 6-9 pizzas per week for my family, largely because of you. Thanks for all you do, Vito! You are much appreciated.

[@skylennard]

I’m famous at home because of you Vito! Thank you!

[@craigbeech1902]

Thank you Vito, you enrich our lives, based on our mutual passion for pizza and “getting it right and always improving.” We really appreciate you, as do so many others! ❤️👏👍🏻👏👏

[@TheReverb1]

...bellies are growing

[@Hombre_Astuto]

Damn

[@israelrivera9373]

I'm with you I start making pizza at home and vito help a lot with he's videos thank you Vito you the best 💪💪💪💪💪💪

[@markdsatterfield4712]

Your video lessons have taught a random person in America to make top notch pizzas any day of the week. No fear...My family and friends are never hungry...Thank you Vito so much.

[@bugaboo-bricks]

I've been able to make the nicest pizzas ive had because of your videos Vito. The joy that brings to my family and children when they help is priceless, so thank you vito, sincerely.

[@xmas4203]

I generally use 20% to 30% poolish. Then I cold ferment the balls a minimum of 24 hours. I often use one dough ball the same day and it's good. But I think the cold fermented dough tastes better and easier to manage. Any dough that doesn't get used by 72 hours is frozen and used later for rolls or baguettes. It's "my" workflow and I've gotten it down pretty good.

[@alistairdimmick2886]

The super fermented pizza balls work so well for a little bread loaf, love it with some hommus and dips

[@xmas4203]

@@alistairdimmick2886 Some of my best Ciabatta rolls came from over fermented dough that I re-ball in loafs, froze and forgot about. Then a month or 2 later thaw it, proof it and bake it. The best Italian beef or meatball sandwich ever!

[@ericlenweaver1]

Does the flavor change much with time? Say at 24, 48, 72hrs fermentation for example?

[@xmas4203]

@@ericlenweaver1 Yes, 24 to 48 about the same. 72 seems to be the peak. It tastes like a great loaf of fresh baked bread, but with pizza toppings. 🤤

[@valeenoi2284]

So you do 24 hours for Poolish. Then 24 hours mix Poolish with flour/dough (assuming 1 hour out, then 22 hours cold fermentation, and 1 hour to bring it up to room temp)?

[@lizbuckland4163]

My pizzas have really improved since I started using your recipes, especially the poolish one for the household that makes up to 10 pizzas. We even had a pizza party for my daughter's birthday and her friends loved it! I made the dough over 3 days and the children stretched them out and added their own toppings. They were amazing! 🍕😀

[@rsingh2083]

Hi liz, I'll be making my first pizza for my son tomorrow noon. But my poolish is past 24 hours in the fridge now. Will the poolish be good after 24 + 12 more hours in the fridge ?

[@lizbuckland4163]

@@rsingh2083 You could certainly give it a go, but check the bottom if it's in clear tub or bowl. If there are little creamy strands either visible underneath or at the bottom of it then it will sadly need throwing away. That I think is some kind of mould. That's what happened when I tried a 48hr stiffer style of pre-ferment, I can't remember the name of it unfortunately (memory problems since I had a stroke). I have used the made up dough on the second day after mit being ready though and that was fine. Both times I had it in the fridge. On the second day after it being ready it was less poofy as the dough had run out of food in the flour etc and it was a little more sour but not too much considering... The best person to ask is Vito himself, he is the maestro! 🙂 🍕

[@donscott6431]

Been watching Vito for years. Gleaned a LOT of knowledge. THIS SINGLE video gave me AS much, or more, of pertinent pizza dough information, than all other pizza videos , I’ve ever seen! Take heed!

[@strikef16falcon58]

Thank you Vito for teaching me how to make Neapolitan style pizza properly. My pizzas look and taste great because of you. Bari style pizza too! This is another excellent lesson to understand the math to obtain "Poolish %" and why it matters. Puglia (TY)

[@sammulligan8548]

Super interesting video Vito! I hadn’t realised (after 2 years of making pizzas following mainly your methods) that the poolish ratio worked like this! I think this gives me a lot more options now when I’m short of time on the day of cooking to make more poolish the day before and have less time proving on bake day - thank you!!

[@stevestrong41]

That was fantastic Vito! The numbers make it so much easier to calculate on the fly and sets the stage for how much poolish given the weather.

[@kierantaylor5852]

This is such a great video with so much information. I would recommend that people watch this at least twice as there is a lot going. Thank you Vito.

[@fojler]

I was insipred to make pizza through a friend. Then I started to follow you and bought the gear for making pizzas. After only making pizzas for a couple of months I'm getting so much compliments on my pizzas and the dough. And that is because of your recipe with poolish Vito! Thank you!

[@anne9616]

I have just discovered your channel in my search for perfect focaccia. I have been baking my own sourdough breads with cultures, poolish or sponge for about 20 years but never made pizza with a poolish. Now you have me hooked and addicted to the baking of the perfect pizza :) Your videos are very interesting. Thank you so much.

[@waffles1ca]

Thank you for yet another great lesson. I have been making pizza dough for the last 7 years about every 6 weeks, we have been satisfied and enjoying the results. Watching you reminds me that I simply don’t have enough experience handling the dough, if it’s sticky it causes me stress but makes a good pizza, if it’s less sticky I’m less stressed and it makes a good pizza. I have a lot of work to do. caio

[@claytonduplooy827]

Vito... Probably one of your best videos. Been following you for a few years now. Absolutely love your stuff and it's very inspiring. Have learnt alot. Thank you for everything

[@objectbeing]

Poolish is one of those things I felt like I didn't know anything about so I didn't even know what questions to ask first. This was so helpful and taught me a lot. Thanks!

[@ceaialegeoficial]

Vito!! I just made 18 pizza doughs thanks to your recipes and advices! I fell in love s-o hard with doing this that I'm listening to your videos everytime I make pizza!

[@focaseal3676]

All the energy Vito puts in makes it so much fun, in every video I learn something new. I loved the calculator.

[@railasvuo]

Vito is the best pizza chef in the world. I learned everything I know about pizzas from Vito! Thank you

[@KlainerA7x]

Its awesome how I changed my pizza from years thanks to the knowledge you share, and how grateful my near people are now. The results are incredible, I am proud to finally eat the pizza I always dreamed of and be able to make it myself for others. I don't have enough words of gratitude, but I can assure you that you are changing this part of the world and making us capable of improving it in our environment as well. I am grateful that people like you remove the stigma that recipes must be secret and of course we will extend it to our people to always improve! My best wishes to you!

[@thomasatkinson5997]

Thank you Vito, I started making my pizza dough last year through your channel for family pizza parties. I learned something different, every time I make the pizza dough. Keep it going.

[@jingalike941]

I just can’t believe there is a channel existing like yours. Incredible, very much thank you for you teaching us, your master class.

[@sangen5367]

Maestro Iacopelli, I found your channel by chance because in the era of the pandemic I wanted to learn how to cook bread and pizza for my family instead of shopping outside and save some money doing that. Nowadays, with a better economic situation, my parents, some friends and my in-laws still ask me for a Sunday pizza because everyone enjoys the incredible taste I developed thanks to you. I don't know if you've already changed the way the world eats pizza, but at least, here in a small house in Mexico City, you already did that. Thank you so much 🙏

[@Emimaster1990]

Thanks to you I was able to make a lot of pizzas for my friends and family and they love the soft and crunchy crust :) Thank you Vito!

[@michaellawcobb2693]

You’ve taught me so much, thank you. The Italian side of my family are impressed by my ability to make great pizza.

[@gaiustesla9324]

This is the real deal!!!!! Thank you very much! 100% poolish recipe makes the best dough ive ever made.

[@mehmetozhabes6996]

The poolish percentages are a bit inconsistent. The 100% refers to the percent of water in the total dough coming from the poolish (300ml/300ml), but the 20% refers to the percent of water coming from poolish relative to the water added to the poolish (50ml/250ml). Vito, I learned a lot from you and I admire your enthusiasm. Thanks so much.

[@frederickschenk6854]

I just asked this question above. I looked and looked and couldn't figure out what was 20%. Thank you.

[@mactiin]

But 50ml is not 20 % of total 300 of water in the dough, it's 16.(6)

[@JustPhil]

yes, .....in reality that must be around 16.65% poolish :)

[@utube2008utube]

and why make all the poolish if you're only going to use 20%?

[@Angelo-fz6sv]

Thanks for the explainer. I was racking my brains trying to work out what all these percentages were that Vito was referring to.

[@devinalexander4400]

Are you ever coming to Canada? I have been watching you for years and I make pizza every Friday now for my family and the neighborhood. Pizza is life, my kids love watching the videos with me. Thank you so much for everything you've done

[@marinos_gr]

Very useful video Vito!! Thank you for sharing all these information with us!! I am using your 70% next level recipe every time!!

[@GuillermoDuran_RE]

Ever since I’ve watch one of your videos almost a year ago weekends are no pizza days and my son loves it!! Grazzie

[@yradierruizmalave737]

Thank you chef! Thank you, Maestro Iacopelli, your videos have helped me to improve my skills a thousandfold! Thank you very much!

[@lee-he3ey]

Love your content Vito, in the last 2 years my pizza has improved massively and all down to your channel. Fantastic work, keep it up fella

[@Surfpigglet]

Hey Vito, because of your videos, my pizzas became much better over the past year since I've been following your channel...even made a custom gas pizza oven out of weber kettle grill, now I'm in a process of designing my own, thanks for the inspiration!

[@mirwin7086]

Fantastic very informative video! Living in Scotland I often use around 80% poolish as otherwise I find the final proofing takes ages. Great to hear my theory made sense.

[@florencehendrick4781]

I just found your channel, and I'm so glad I did. I bought some 00 Flour today, and after watching your video, I feel confident to give it a try. I'm 100% Italian, both my parents were born in Italy and as recently I've found a third cousin so I'm so delighted and when I go for a visit, I will meet him and his beautiful family. Frankly, I would love to move there, so perhaps I will check out some homes as well. Grazie, Ciao

[@davidapp3730]

Thank you for that video. Your videos have changed the way I make my pizza. They are so much better now with your dough recipe. I can work the dough and get a consistent result.

[@user-bb6ir3hh2h]

Damn, god bless you Vito... No one explains such details exept you. My doug contains 20%-40% of poolish depending on the season

[@user-sv7rt4hm8p]

Thank you as always...your videos are helping me improve my home pizzas and you are very entertaining to listen to. I respect your passion for pizza...I recently retired from teaching and now I am the learner!

[@jonathanborst5653]

Vito i'd love to see a similar video for how to decide how much salt to add!

[@icecaream]

I can't believe it. Finally! Fratello, you can't imagine how long I was waiting for this one. Bacio🍕❤

[@vitoiacopelli]

Yessss ❤

[@NabeelNagash]

I'm following you since covid lockdown as I was looking for something to do, I can't express my appreciation to you, now I can proudly say I make a good pizza. Thank you Vito!!!

[@simona.6939]

Fantastic video! Thank you Vito for explaining everything in such a simple process!

[@AndersHPhotography]

"A channel full of no secret!" hehe, I love it. I have looked through so many of Vito's videos and some of them many times, to get all the details. And my pizza skills are 4000 % better now :)

[@kalyanihertogs8226]

Thank you so much .i follow all pizza making channels and you are the only one who really teach you the real stuff .im so happy now i make perfect dough .i m from sri lanka and i always thought our flour is bad .its not .the flour .im planning to open a pizza restaurant .in sri lanka .thank you so so much .now i can make perfect pizza because of you .

[@tomasradosovsky6220]

Thank you Vito! You are the pizza legend! Thanks to you, I started the new family pizza era and its amazing!!

[@imbykji]

Been following for 6 years, and I am happy to be able to make pizzas I love. I still wear the tshirt from your shop. Love and pizza!

[@Shahrzad110]

Your channel is the best way to learn how to become a pro home pizza making , thank you Vito , god bless your family

[@gianmariaferrato2509]

Bravo Vito, chiarezza e trasparenza sono i caratteri che ti contraddistinguono. Io ti seguo sempre dall' Italia 😊

[@matchelite220]

Thank you for sharing your knowledge. I bought a cheap pizza oven 2 months ago and been making pizzas every weekend, 2 to 6 pizzas. Now i have family and friends telling me i need to start selling them. But i know im not ready. I have a lot more to learn... thanks to your videos i can make good pizza. Planning on upgrading ovens soon😊... thanks again!

[@paolapreciadopdx]

I made pizza for first time using your recipe for at home oven and wow. I have been trying to make the Neapolitan pizza since I visit Napoli and this is the first time I am closed to getting to the pizza I want to make. TY so much

[@chancth]

Thanks to your videos, I'am now able to make "the best pizzas of the world", as my son tells me, and I use your poolish recipee. So thank you very much Vito !

[@braddixon3338]

I've been watching your videos for a few years now, and I can say you have come a long ways in producing high quality material. This was an outstanding video. I was under the impression that poolish would affect taste, and hence more poolish would taste different/better. Guess I was wrong, thanks for clearing that up! I did find that poolish made my dough stickier than a direct dough, given the same hydration level. Perhaps you can comment on that?

[@wenkeboldt7573]

Your videos are amazing! Thanks Vito for sharing all of this. With poolish the Pizza always comes out perfect 👍 my most favorite recipe of all 1000 for Neapolitan style. greetings from Germany 🇩🇪

[@diogendiogen8377]

Hi, My name is Sasho, im originally from Macedonia, but I've been living in uk. Your videos helped me to make perfect pizza for the first time in my life. THANK YOU SO MUCH. GOD BLESS YOU

[@makemyday1477]

How did I not see your channel before now? I subscribed because I don’t want to miss any of your videos. Thanks for sharing Vito , you’re a Pizza Master 😅

[@wildheartsphotography8081]

Interesting video! I always just throw in all my poolish, never thought to use less of it! I thought 'more yeast, more flavour', never thought that all I was doing was increasing the speed of fermentation! Thanks for opening my eyes 😊

[@pelle_johansson]

Hi Vito! Thank you for another awesome video! Could you specify a bit regarding what % to use for different room temperatures? In the video you state less pooish for a warm room and more fore a cold room. What is a warm/cold room temperature in celsius to you? What % would you use in what temperature as a start? I live in Sweden, the climate here is pretty cold and dry compared to for example Italy. Thank you again! And also thank you for your master class! I loved it!

[@sfstucco]

Ahhh, you found more holes in my (/our collective) understanding, Vito! And you plugged the holes! 😆 Molte Grazie! Notes to self: 1. In final product (texture, air, flavor, etc.), 100% poolish = 20% Poolish. 2 . 20% poolish > 100% poolish in TIME needed to ferment before baking. The 20% requires more time in the fermentation stage to rise up to ~doubled size. 100% poolish takes less time before it’s ready to cook. 3. In warmer weather, use 20% Poolish. In colder ambient temps, use 100% Poolish.

[@aididdat1749]

Vito, some questions about conserving the poolish in the freezer (in case of changing plans for whatever reason) - Would you put the poolish only in the freezer? - Would you mix the flour with the poolish and then in the freezer? - Would you let the mixture proof and then put in the freezer? - How would you "wake up" the mixture after removing it from the freezer? - Does it have an effect on the taste? - Would it kill the yeast? - Are some yeast freezer resistant?

[@tsouk80]

Thank you from Greece, I like the way you explain every step of the creation!

[@thorstenstrodtkotter6404]

Hello Vito, I say thank you ! I always learn something through your videos. Pizza is my great passion and thanks to you I have improved a lot. Many greetings from Cologne, Germany

[@davidcammilleri5526]

Thanks Vito. Great videos. Appreciate all you do for us.

[@cristinelbursuc9345]

Thanks Vito for everything you do for us pizza lover's i am doing my business pizza following your videos...thanks a lot last video helped me a lot ..ciao

[@SBoots29]

After installing my wood fired pizza oven I struggled with the dough. Your instructions have greatly improved my products I now do when I have pizza parties. I struggled with Hydration of the dough. Some high some low. I'm always learning. That Vitto.

[@marochikk]

I definitely make better pizza now that I follow your recipes! Thank you for this video! I live in FL and I was always using 100% poolish and my dough would over ferment. This video will definitely guide me to make better pizza!

[@magnussandin8185]

Great explanations, finally understand what matters!

[@One-way]

LOVE learning with you Vito !

[@vksomji]

Thankyou for all the Vlogs on how to prepare Pizza 👍. Watching your Vlogs motivates me to Enter into the Kitchen and COOK for myself either a Breakfast 🥞, Lunch or Dinner which consists of 🌮 Flat Bread from homemade and handmade Dough 😊

[@robertical]

Really good explanation, thanks. I agree, you made a lot of people make better pizza. I wish the big pizza chains and some restaurants learnt something from your videos too.

[@maheshvspillai]

This remains my favorite among all of your other videos. This is a great reference. Do you have any tips on the temperature and timing for the home oven? Appreciate your input

[@floflorea]

Useful and helpful information maestro Vito! Thank you for everything you do. I made your dough recipe with Poolish yesterday for the first time, the double fermentation recipe and was amazed how great the dough came out. So easy to handle, a lot easier to stretch even if I'm not experienced and I cooked for the first time in a little Ooni wood fired oven. And managed not to get any of the pizzas stuck to the stone. Couldn't believe it, but this was definitely due to having a great dough and following your advice and tips. A big Thank You. Grazie mille.

[@MrBaldoon]

Another great video! it's good that some people like Vito show secrets of making great pizza dough.

[@Dmnv]

Man, your videos changed my pizza game completely. Thank you.

[@MangaTengu]

Hey Vito, just to make things easy, the percentage you talk about is the percentage of water coming from the poolish: 100% poolish, all the water comes from the poolish, we don't add water as you said. But 50/300 is not 20%, it's nearly 16.7% poolish for you lower poolish version :)

[@kyle_19999]

This comment helped me alot to understand what Vito is talking about. My recipe is 190 water in my poolish and rest of the dough is 220 (total 410ml water). So it means that (190/410 ) im using 46% poolish right?

[@MangaTengu]

@@kyle_19999 yes indeed. Glad that helped !

[@vitoiacopelli]

Well not sure how u did the calculations but I believe it’s 20% but anyway this video is to let the people under the % of the poolish at the end

[@MangaTengu]

@@vitoiacopelli yes in the end, what matters is time 👍🏼

[@666louis]

Thanks. Vitos description is very confusing because usually in "baker's math", you base the percentage of every ingredient on the amount of flour, not water.

[@luisangelbuenoramirez196]

I love your mind, personality and content. Great videos ❤

[@JaQba91]

I like much Your friendly, kind and schooling attitude, Sir. Knew You from videos of Guga. And music at the back of video is awesome!

[@pedroyanoviches]

I always follow your guidance to prepare 300+300 (600gr) of poolish and later add as much as needed (usually 4 balls, but could be extended to 6-8). Thank you for your videos!

[@yevheniiherasymchuk]

what amount of water/flour you add later then? for 4 balls, isn't 600gr is already enough?

[@pedroyanoviches]

@@yevheniiherasymchuksorry, my bad, it is usually 300gr (150+150) of poolish.

[@kostasweglarz7047]

Τhank you Vito ,for all these info you are the best

[@RFinkle2]

Don't forget that increasing poolish percentage will also make the dough more extensible. Conversely, the same can be said for biga (dry pre-ferment) and its ability to provide structure and elasticity. This is why poolishes work so well with high-gluten flours (which tend to be more elastic, rather than extensible), and bigas can provide a little bit more structure for flours lacking in gluten (i.e. Italian flours).

[@ignaciocerdena8023]

Amazing vito maestro. I always use 100% because i dont have a mixer machine and if we use 100% poolish we can get benefits of autólisis cold ferment, we get a strong structure with no knead machine

[@lebeaud71]

Thank you very much for this explanation.

[@idapurnamasari7793]

Terima kasih Vito, sudah mengajarkan saya cara membuat pizza dengan polish. Anda sangat bersungguh-sungguh memberikan tutorial pembuatan. Sampai-sampai menunjukkan perbedaan 100% adonan polish dan 20% adonan polish, hingga saya bisa dengan mudah memahaminya. Terima kasih Vito yang baik hati dan tidak pelit berbagi ilmunya. 🇮🇩 salam dari Indonesia 🇮🇩

[@stopit4uca]

I've been watching you for many years your a true Pizza Master turning your subscribers into students.

[@philvarnas9589]

Thanks Vito, your videos have helped alot.

[@aroldgarcia6452]

thank you very much for your patient to do this video because I learn something new, i love it thank you very much chef😮😊

[@hathairatboonnil9202]

Appreciated for your dedication. Salute ❤

[@fattlane1866]

I can't speak for everyone Vito but this is the type of content I prefer, great video! Very humble and full of information, much rather this than trying to hype us up like you're a teenager on tik tok

[@alejandro1924]

Dude, you are amazing. Again, your personality and calmness is second to none. Let alone your experience. I have a question, since I’m using 20% of poolish, how long can I save in the refrigerator for other batches? Second, is this poolish strictly for pizza? Do you use it with your other breads or change the recipe? Thanks again

[@DouglasDeezy]

Would love to see a video for similar video, but using a Leivito Madre instead of dried yeast. Your original video about making sourdough pizza is awesome, but I'm sure you have even more to teach us from the last few years of perfecting your craft.

[@gotza627]

Amazing job Vito. Bravo!!! Thank you so much!!!

[@jhoffpsu]

I always use polish and almost always use double fermentation!! So glad I took the master class!!! Invest in yourself for the love of pizza!!

[@kevincampbell2774]

Perfect timing. We are making your focaccia this weekend.

[@HollywoodSnob_]

Soft and craunchy in the same time

[@HUsnagzHU]

😂

[@Lougardeixion]

My native language is not English, but wouldn't the correct sentence be "soft and crunchy AT the same time"?

[@yoo_adrian8915]

Incredible thank you!🙏

[@NoobishNoob1]

Great video! I had some confusion about this and it helped me a lot!

[@stane89]

Thank you maestro!

[@zulakant]

Vito, thank you so much for all the secrets of making perfect pizza, i would never be able to make such an amazing pizza without you and your knowledge =)) Thank you , thank you , thank you =))

[@conradjalali]

Grazie, Maestro Iacopelli, for another great video! How can you control whether the pizza will be really puffy or very thin? Is the puffiness determined by how much dough you use for each pizza? In other words, if you use 300g of dough compared to 200g but you stretch both to 12 inches, will the 300g dough ball make a puffier pizza?

[@waideal7422]

Vito Vito Vito, you are "the" best man. thanks for the great educational video once again.

[@Bevieevans8]

Thank you once again Vito. Poolish is very much like working with a sourdough starter, minus the yeast of course! I never thought of it that way until I watched your video. Now I more understand how to use Poolish and it will make the timing of my pizzas and bread so much better. The maestro!