No Nonsense Poolish Pizza Dough Recipe

[@keithbird6845]

I am still eating my delicious leftover pizza using your poolish pizza dough recipe! So delicious! Did your biga dough recipe last month too! Next on my list is your pancetta recipe! Can’t wait! Thanks again for all your wisdom and fantastic recipes

[@mattcoletta4743]

Judging from the information you offer to share, the explanations given, and quality if video and end food results, you should have millions of subscribers. I don't go for the flashy hyped videos, you keep it real and down to earth. Please don't stop posting.

[@aspjake123]

Well said and so true

[@aspjake123]

KZbin just recommended this channel and I watched for a few minutes then seen he only has 4.5k Subs!!! I feel you should have waaaaaaaaaayyyyyyy more. Hopefully the channel gets the growth it deserves. Beautiful background! The area looks like Lake Crescent, Washington. Awesome information you present here. Thank you!!

[@Zaleskee]

WOW!! I have been a fan after Your “NO BS BIGA” video, this is real technique you show and share, Thank You!.

[@coolbeans05]

Have tried other poolish recipes, however this one I’ve had consistently great results with. 👍

[@EatTheWorldXX]

AWESOME Me too!

[@Arbalest-vy5jz]

I love the scenery...

[@EatTheWorldXX]

Pretty amazing huh

[@thomasj.fulnecky4547]

Good Day this is the first time I have ever heard anyone talk about not adding Olive oil to your pizza making dough! OK I will give it a try. Plus I see your method method calls for putting the polish inside the fridge over night sounds good to me. The rest seems quite simple to make IL let you know how it all turns out. I'm having company this weekend a lot of people are going to be here. Cheers from Thailand

[@restagiu]

I just subscribed. I like that your videos are not just entertainment but are proper recipes and methodologies meant to improve my skills. I will repeat this recipe until I succeed.

[@EatTheWorldXX]

Let me know if I can help

[@petegalindez9961]

Ok…I’ve been on a quest to make the best home made pizza for years now…I had never heard of pre-ferments until a few months ago (poolish & biga specifically)…so, been trying every recipe I can get my hands on…I come from NY, went to school in New Haven, CT, and visited Naples a number of years ago, so know good pizza…This is THE best crust recipe I have made to date…perfectly crunchy with a nice chew…I cook on a KettlePizza grill and get it to about 670 degrees, using the 00 blue flour…perfect! You da man!

[@EatTheWorldXX]

Pete, so glad to hear. I’m so glad it turned out well for you! Have you tried the Biga!? That’s my favourite, but this is a solid recipe! Thanks for making my day!

[@petegalindez9961]

@@EatTheWorldXX Will do that one next!!!

[@johno5]

Just love that view it brings back so many memories, great videos I have learned a lot thanks for being so clear. Could do with the written recipe to follow as well as the video.

[@LucyBoody]

I was pleased to see you use poolish AND autolese (sp?) for your dough. I'm going to try it. It all makes sense and I like your calm voice and easy to understand illustrations. Some of the music was striking and loud but didn't discourage me from giving you my undivided attention. Fingers crossed! Thank you. Will most likely watch the video a few times!

[@TheSwede04]

Beautiful shine! Amazing Stretch! Your presentation was like a culmination of different ways to make “Poolish” You have successfully found the best Ive seen!! Thank you!

[@susieQ666]

new sub ...i bake most things from scratch and always looking to learn more ...and this looks bomb ...i usually do a poolish but mine takes 28 hours from scratch this looks incredible.... big thanks

[@boazkedar1]

Thanks Alex for an informative video. What would be the best stage to keep the dough in the fridge for 2-3 days of I’d like to save a portion for later? Or delay the pizza baking?

[@michaeljackson9683]

Great recipe and I enjoyed your way of making it.. I'll give it a try for sure, cheers

[@EatTheWorldXX]

Thank you so much!

[@spaceacelen4336]

Love your method for poolish dough and how you use the water to mix, proof yeast, and melt salt BEFORE incorporating it into the dough. My favourite style of pizza is Roman. Have you tried this dough for that? Keep posting I love your videos.

[@gregrue1958]

Very detailed love it

[@duncanjames914]

As soon as you mentioned Sea Lions, I knew you were a west coaster! :-) Thanks for the entertaining video tutorial. I've just discovered your channel; started a biga to make pizza (from one of your other videos) and am sub'd. Thanks!

[@sunderdaswani7388]

I will make your recipe next week and inform you. Thanks for sharing.

[@simplesimon112]

Its been 4 months, were's your informing?

[@angelogalloway4693]

I just come across your channel and I am very inspired to try this, thank you for doing a great job on a video that details your steps. could you give me a link to where you bought your pizza oven? i’m excited to go back through and watch your other videos. thank you for what you do.👍 Thanks man

[@EatTheWorldXX]

Thank you so much! I have a lot more stuff to come next month. Just currently doing a contract salmon fishing. Stay tuned!!

[@asriwati9584]

Thank you for your pizza recipe

[@mluckynikko77]

Very well done! Thank you!

[@7thguest672]

I have seen them all, from Vito to Massimo but this one I will try and I might have a new winner. Looks good and make sense.

[@EatTheWorldXX]

Thank you!!! Let me know how it goes! This is a great recipe but I have to say the Biga has won my heart!

[@MohamedAhmed-ui8mj]

@@EatTheWorldXX Why you prefer biga ?

[@EatTheWorldXX]

@@MohamedAhmed-ui8mj as far as puffy crusts it gives the best result.

[@MohamedAhmed-ui8mj]

@@EatTheWorldXX ok, thank you I will try your biga recipe but with sourdough and home oven :( Plz consider making recipes using sourdough. Thx

[@larryzahradka1095]

Excellent video! Well explained..

[@EatTheWorldXX]

Thank you Larry!

[@shazmirshahi4973]

you are a wonderful dawn to earth (angelic) Chef living a beautiful lifestyle my question to you is can we keep freeze biga or poolish and for how long rendering all of the thanks and appreciation for your beautiful method of teaching which is clear simple honest and effective we love you

[@EatTheWorldXX]

Thank you so much. I appreciate your kind words. Freezing is possible but in my experience it does not come out as good as it does fresh :) love you too!

[@Rob_430]

Thanks for great video. Is there an advantage of using a Poolish method over a straight dough, high hydration, 1/4 tsp yeast, 12-18 hour fermentation?

[@brentmartin7078]

I made the dough recipe as you had it on this video I scaled it down so I only needed two cups of flour. The dough turned out pretty good looks very similar to what you were doing my only issue is how sticky it was it did not need very well being so sticky what do you think I did wrong

[@KK-lw7oc]

Great video. I am definitely hoing to try this recipe. I cant wait. What flour do you use for stretching the pizza dough?

[@johno5]

Hi what size pizza dough balls do you make as Ive got the same oven as you but struggling with the size, my bigs and poolish come out too big and get burnt at the back when they first go in. Thanks for any tips you can give me.

[@SMT850]

Started this tonight, thank you I wish I found your channel before I spent time and money on others to try and learn

[@EatTheWorldXX]

Aw thank you! Let me know if you have any issues! And let me know how it turns out!

[@bromkin]

The poolish method is all l use for pizza now ad I have great results every time.

[@EatTheWorldXX]

Great to hear!

[@keithbird6845]

can you use Caputo Manitoba 0 flour or a combo of caputo blue bag 00 pizzeria flour ? love your video

[@whocares6568]

Very very tasty dough, and this was the first time my dry yeast worked perfectly. I will try to modify the receipe to some extend, as the dough is too "sticky" for my needs. Thank you so much for your efforts and this recipe!

[@EatTheWorldXX]

Thanks for making my day! I’m so glad it turned out!

[@dlandes14]

As Vito would say, "soft but crawnchy" lol. Nice work man.

[@EatTheWorldXX]

Thanks so much

[@noelphares9666]

Thank you so much for posting this, your method it looks great! Quick question if you will: when you are blending the extra flour/water/salt into the poolish on Day 2, if you don't have a mixer will mixing/kneading by hand still work, or will that perhaps harm the structure development?

[@sniper10666]

Yes kneading by hand will work but it will take longer to get the structure use one hand if you can and a little oil every now then to prevent a sticky situation. I urge you to watch a maestro Vito iacopelli who has a KZbin Chanel and he goes through the process step by step

[@matsom6805]

Great recipe! On the second day I usually make the dough balls and cold ferment them for 3-5 days. I normally use different measurements for the poolish as well. However I want to try this recipe. Do you reckon I can still make the balls on day 2 and cold ferment them in the fridge? This way is more convenient for me.

[@zippityzipii]

Can you tell us how to bake pizza in oven if we dont have this pizza oven? Thank u❤

[@ahallock]

Thanks for actually explaining why we might want to use a poolish. Most dough recipes are just pure alchemy lol. Regarding EVOO, oil can accelerate browning, which might be needed for lower temp ovens and different pizza styles. I don't think it makes sense for Neapolitan -- except for post-bake like you suggested.

[@vidyapatel5901]

Great stretch!! Can you please suggestt as to how much poolish do we need for making lesser quantities of pizza ? And the amount of flour that goes into it ?. Do you not add oil at all ??

[@mariojorge5694]

Hello, Congratilations for your job

[@EatTheWorldXX]

Thank you

[@luislunardelli]

Beautiful place and pizza

[@fredsobrinho80]

Hey @EatTheWorldXX Could you help me with the following situation? I made the Poolish recipe, but I had problems stretching the dough. Even though I let it rest for more than 6 hours at room temperature. Did I knead the dough too much?

[@EatTheWorldXX]

Hard to say. I don't have the answer just like this. But I'd say no.... You did good... But I dont know!

[@marie3539]

learned a lot thank you much..

[@GabeLynx]

what considetrations should be taken for a normal electric oven. would poolish dough work well ?

[@EatTheWorldXX]

Freshly baked pizza is always awesome.... But get it as hot as possible!

[@titanhangman]

That looks awesome but my goodness it's a ton of yeast! I make a Poolish on the same time line and I use no more than 3 grams of ADY and it goes crazy. Love the videos.

[@RajnaTMS]

Nice pizza, great video. You never stretch pizza? Only pushing with the thumbs? Thank you!

[@randazzo_cucina6257]

Great video - quick question 14 grams of "active dry yeast"? - 14grams seems like a lot?

[@EatTheWorldXX]

People get hung up on that. It just guarantees a great puff. The proof is in the pizza :)

[@DonavanAja]

could you make this same recipe much smaller amount like for 2 pizzas?

[@georgelaplante1129]

I'm making a poolish pizza rate now. Just added the 18 hour poolish to the pizza dough. Letting it set a bit then throwing it in the fridge for tomorrow. I've got one question, is that the Alberni canal behind you. I live in Parksville

[@ToddHiller]

Am I seeing that right 14g yeast!? seems like a lot compared to other recipes?? Am I wrong?? Looks awesome though!!

[@genebrown81]

I like your approach and recipe, but what would you change if cooking on a preheated heavy steel plate in a home oven at 550 deg.?

[@EatTheWorldXX]

I don’t think I’d change anything. It should turn out great! Let me know how it goes!

[@justit2015]

Great tips. I did notice you used a metal bowl for the overnight fridge. Won’t metal contaminate dough because of the yeast fermentation?

[@EatTheWorldXX]

Stainless steel is totally fine! I’d probably avoid aluminum. :)

[@justit2015]

Good to know…. Now I gotta figure out what kinda bowls we have ;)

[@loriszara5083]

Hello From Vancouver.. Love the videos. I think you live on Denman or Hornby lol. I just was wondering where you got the 00 flour from. I have been using Caputo and I am always looking for new flour. Thank you

[@EatTheWorldXX]

Hi there! Lol not quite where I live, I’ve been on the west coast of the island for the winter. Blissful! I actually got the pizza flour from Sysco. Probably not much help unless you have an account with them. Caputo should be good though!

[@webdesignerandrew6957]

Great channel thanks. I have seen a video recently on the Pizza TV channel where the late Dough Doctor, Tom Lehmann is saying that the olive oil has an aromatic effect that makes your restaurant smell nice and be attractive to customers. I usually forget to add it anyway and haven't noticed any difference. Do you have any tips for making Naan? I usually just make a small, thick pizza without any topping and call it naan and never had any complaints.

[@EatTheWorldXX]

Interesting about the olive oil. I think that’s one of those romantic culinary ideas that might have a tiny tiny amount of real fact. Once you factor in the rest of the smells and well an extraction and ventilation system…. Tenuous. People often buy the story not the product. But hey what do I know? Lol! Naan….. hmm I think the best one I’ve done is in a cast iron pan and then held it over flames for that charred effect, I haven’t actually tried any in my pizza oven, but I think you’ve probably nailed it. That’s probably a good method with the right recipe! And thank you so much for the kind words! I really really appreciate it!

[@noelphares9666]

Question: is it correct you use 14gm of yeast for this poolish volume of 640+640? That is massively more yeast than all other poolish recipes so asking of this was a mistake and maybe you meant 4 gms, which is still well more than others are using. Thanks was going to try this method today...

[@chrish6216]

That stuck out to me as well. I think technically what he’s doing is considered a “sponge” which has all of the final recipe’s yeast in it vs a more traditional poolish.

[@northbaysilverandgold807]

So as you added all your yeast to your preferment this is not a poolish recipe . Poolish only uses 0.1% yeast so you should have used 0.65g of yeast. 650g -0.1% = 0.65g yeast. however the preferment u did make looks really good and u did a good job. keep it up

[@hydrojet7x70]

Great video!

[@DavidTaylorGo.Go.Go.]

💯 percent agree with the OO. However, I always have a bottle of OO with fine garlic chunks left for at least 2 days to drizzle. *Now you are talking YUMMY*

[@CANADIANPIZZALOVER]

Please tell me, if I half the receipe do I also half the yeast? Thank you Michael

[@Chitario]

Hey, what flour are you using? In my experience, these long fermentations require a very high W-value, otherwise the yeast will eat up all of your nice gluten :) I have been playing with a Caputo Cuoco (W 300-320) or should i go higher for long time poolish recipes?

[@EatTheWorldXX]

Hey there Balls. I’m not sure of the W rating but it’s a high protein / gluten flour designed for high temp napoletana style pizza. It’s what inhave easily available for where I am. I’ve only found gluten deterioration after higher temp fermentation. I’ve never had an issue with a 2-3 day process. Here’s the link. ardentmills.ca/products/world-flours/neapolitan-style/

[@Chitario]

@@EatTheWorldXX Oh, good to hear that gluten deterioration is not an issue. Your flour has "only" about 11.5-12% protein content, nice to see it works well. I just ordered some Manitoba oro with a whopping 14.5%, it should take 70% hydration like a champ. Going to try your recipe very soon, unfortunately i rarely have guests so i always need to scale down everything.

[@EatTheWorldXX]

@@Chitario perfect! You can see in the video that you need light hands to work with this dough. That extra gluten will make it easier to handle for sure. But still a great structure for the end result. I don’t mind this flour at all. Let me know how it goes!

[@titanhangman]

You can use Caputo 00 Pizzeria in the blue bag for 3 day fermentation and it works great. I got away from the Cuoco/Chef's flour in the red bag. I add about 20% Caputo Manitoba if I'm worried about the W.

[@adarshvalmiki7214]

Hi if I am putting 20kg flour , what are the measurements for the polish ? Thank you

[@EatTheWorldXX]

Hi there, you could simply scale the recipe. However you will probably need to make some adjustments depending on how it turns out. Sometimes you need to scale recipes based on the volume. Also temperature becomes important. Making sure you dough is at the correct temp when it is ready to prove.

[@BishtjiTehriuttrakhand]

Hello chef can we make it in electric oven and what should be the temperature

[@EatTheWorldXX]

As hot as you can get it! Have a pizza stone inside :)

[@craigbeech1902]

Terrific video and what a wonderful setting there to make pizzas in gorgeous Canada! I absolutely love the Poolish method, I cooked around 7 pizzas last night for friends in my Ooni Koda 16, using this method and to date, I’ve never experienced a more puffier, smoother, perfectly hydrated dough, ever. That said, I need to try the Biga method, I just don’t know how that method could possibly improve on Poolish, however it beckons to be given a run. Thanks so much for this wonderfully informative video, nicely done, I loved it! 👍🏻😊🍕🍕

[@EatTheWorldXX]

Try the Biga!! It’s my fav!

[@Bulls79]

What kind of yeast are you using? I have IDY, so how many grams do i need use?

[@drewross3741]

Going to try a bit later. Very experienced pizza cook but first time pooling. What type of yeast? Active, instant, or fresh?

[@EatTheWorldXX]

You can use fresh or active :) active works well.

[@drewross3741]

@@EatTheWorldXX thanks for the quick reply. In your recipe you say add 7g but not what type of yeast you’re using. if that’s fresh yeast you would need to add a lot less active. That’s where I’m confused.

[@jorgemicolta4246]

It is possible to make in a restaurant for brick oven and also a deck oven as well I am a pizziolo so I make pizza using two different ovens

[@EatTheWorldXX]

Absolutely

[@markiobook8639]

I love food.

[@TheSerbianG]

If I want to freeze this dough at one point would you do it?

[@EatTheWorldXX]

I wouldn’t do it. It’s never the same. I’d rather cook it All, freeze the pizza and reheat it. But that’s just me.

[@billybastar4022]

Hot water? Would be useful to have a temp you consider “hot water “. Also, I noticed no honey or sugar was used to assist in the activation of yeast to its fullest potential. Thank you for this nice tutorial.

[@saeleespinozab3321]

Excellent video. How long do you knead the dough?

[@EatTheWorldXX]

That all depends on temp and flour and and hydration... Until it's ready :(

[@kathleenanne1718]

Is the first day when you make the poolish considered the 1st of the 3 days?

[@mrjm1957]

Looks fab, can you freeze the dough balls ?

[@shawnkay5462]

Vito would be proud

[@julianokuzhicov]

Hello thanks for recipe. But 14 gram yeast is it not to much. Can I have my poolish in room temperature for 14-16 ours. Are the fridge the only option

[@EatTheWorldXX]

It’s not too much. Trust me. The results are fantastic. I don’t think having it at room temperature for that long is a good idea with this recipe. If you did drop the yeast, that could work, but you’d have to experiment with the levels. More yeast just speeds things up and ensures a strong fermentation and oven spring, with the cold method it works out really well. Can I ask why you want to use a room temperature fermentation? Just curious. To me it seems like more variables that are more difficult to control to achieve a similar outcome.

[@julianokuzhicov]

Hello thanks again. I will try 14 gram next time. I have a poolish in room temperatur 16 celsius for the moment. And I use 0,4 gram yeast for 1 kilo flour. I like your thinking and seems that you make the dough from your heart. I think I will put the poolish in the fridge for the last 8 hour. I always put the poolish in the fridge but today I wanne to try somtihing alls. so thats why I have it in room temperature.

[@vicppm]

Extra Virgin Olive Oil would help a pizza that is cooked on a home oven to get more color given that it is done at a lower temp. Same as for the diastatic malt. Tony geminiani suggests the ladder on this Pizza Bible exclusively for home cooks, obviously the book was printed out before Ooni ovens even exist

[@jstarz7044]

looks fantastic!!! do you need that much yeast?

[@EatTheWorldXX]

Thanks so much! You could try less. But I find this works perfectly.

[@aprilooove]

For 600 mL flour 6 grams of yeast would be enough, too much can actually make your stomach turn from too much yeast and can make you sick.

[@luislunardelli]

Tambem achei , mas deve ser pela temperatura muito baixa . Ne

[@craigdwillia]

One piece of info I always find missing from poolish videos: You used one of the dough balls. How long will the others be good to use? Can I stick them back in the fridge for a week? Two?

[@EatTheWorldXX]

Probably 4-5 days at most.

[@Watching-and-Learning]

You freeze them.

[@duncanjames914]

So I've got your Biga recipe going and am now wondering, why do a Poolish instead of a Biga if they are both 3-day preps? Help me understand which is better or why? Thanks Aleks!

[@johnwilliamson9453]

I have the same question...

[@Universe3-e7r]

A liquid dough ferments in a shorter time than a solid one. A longer fermantation gives you more flavor and structure. It depends what you're looking for...

[@duncanjames914]

@@Universe3-e7r Thanks for your reply. BTW< I just made your Leonard Cohen Smoked MEat recipe and it was superb. Welcome back!

[@Universe3-e7r]

@@duncanjames914 👍😊

[@r1k1uk]

Great Video. Is there a Reason why you don't add the salt intil after the autolease stage.

[@EatTheWorldXX]

It’s probably more superstition that fact. I’m not a chemist, but it’s just habit and maybe gluten develops better with no salt?

[@sunflower6434]

So practically it’s a two/three day process????? - but you have explained it so it’s easy to understand.

[@EatTheWorldXX]

Hey there!! Thank you! Yes it’s a 2 day process, and you’ll get great results!

[@corvetteguy5440]

Would like a recipe for only 4 balls...what would be measurements be for that quantity??

[@EatTheWorldXX]

You would be looking at around 600 gram flour weight for 250 gram balls. So you can scale the recipe easily by multiplying by .6 :)

[@jorgemicolta4246]

What's the difference with poolish compare to biga

[@rmataczynski]

great recipe! can you freeze this dough?

[@EatTheWorldXX]

You sure can…. However I always find frozen dough just doesn’t come out the same as when it’s still fresh. No matter what the recipe.

[@herrklamm1454]

Can you leave the dough balls in the fridge for even longer?

[@peterapostolov68]

how do you scale the yeast if you make a larger amount of poolish ?

[@stargare1999]

thanks for the video , isn't 14 gr of dry yeast too much ? lm usually using 2 gr for the 600 gr of flour for the polish but I don't get a lot of air pockets at the edges like your pizza , could be the reason for that? the small amount of yeast?2sec why hot water which will make the dough very mushy?

[@EatTheWorldXX]

A lot of people get hung up on the yeast. Yeast multiplies anyway. This gives it a good solid fermentation and yes indeed it boosts it to give you that puffy crust. Hot water won’t make your dough mushy. It’s all about achieving a correct final dough temperature once mixed with room temperature flour and other ingredients.

[@stargare1999]

@@EatTheWorldXX thanks for the info

[@cushtylee]

@@EatTheWorldXX I never considered this but makes total sense. Great videos by the way - in content and presentation.

[@lousekoya1803]

This is serious stuff ! New sub here from Quebec !

[@EatTheWorldXX]

Thank you!

[@lousekoya1803]

​@@EatTheWorldXX My pleasure ! I love passionnate people and your recipe is on another level and can't wait to get to work . Well done !

[@EatTheWorldXX]

Thanks for making my day Lou! Seriously!

[@lousekoya1803]

@@EatTheWorldXX Being Italian , you've made my day too ! Take care !

[@robertham3746]

I'm planning to get a Gozney Roccbox this week. I live in Denver (altitude is over 5000 feet). Are there any adjustments I need to make for the altitude?

[@EatTheWorldXX]

Hmm. You may need to use a little less yeast. Keep a close eye on your dough and make sure it does t over expand.

[@kieranhooper4227]

I only use olive oil because it makes it much easier to handle when kneading by hand. I do think it adds a very slight crisp to the crust that you don’t get without it too, but it’s marginal

[@davidbeers1952]

To put olive oil in my pizza dough is to relax the gluten a bit so the dough is not to elastic when shaping

[@EatTheWorldXX]

Interesting. I usually find the bench warming after being in the fridge is fine. Never had an issue, but whatever works for you.

[@willzarba274]

What temp did you use on the oven for the poolish dough??

[@dlibera27]

are you using instant or active dry yeast?

[@awaitingthetrumpetcall4529]

Genoa salami on pizza. I've got to get some!

[@tioraytm]

I put a neutral oil into my pizza dough because I use a normal domestic oven and you really need the oil to keep the baked pizza moist inside. I wouldn't need to add oil to a Napolitano style pizza UNLESS you wanted the Napolitano pizza edible when it's cold hours later "couch pizza" or if you intended on reheating it in a home oven.

[@bojanruzic937]

Fantastic. In case of using dry yeast, how much would you put in and would you change the process?

[@EatTheWorldXX]

I would just follow the same recipe. You should be good :)

[@theoldshooter5631]

Enjoyed this and your biga one too. You make note this one will not make a "crispy" crust. What do you consider the best option for a crispy crust out of a wood fired oven? Thanks.

[@EatTheWorldXX]

I think most come out very similar. They all come out crispier too begin with. But If you are looking for crispy, thin thin crust recipe I have and using a screen. Neapolitana style won’t give it to you.

[@lovefood7431]

Is there no need to check the flour, water, air temperature through thermometer ? How much warm and hot water do we need to add in the starter and while kneading the flour?

[@EatTheWorldXX]

You can by all means. But i find if you follow what I do it will be a pretty good result. Warm water to rehydrate your yeast and the rest as hot as it comes out of your tap. This will give you a good final resting temperature on your dough.

[@jdearing46]

I've seen someone put olive oil on fresh basil leaves on the pizza to help keep them from drying out and burning while baking it.

[@EatTheWorldXX]

Interesting. I think I prefer the fresh taste myself but whatever works for you :)

[@danbochniak7033]

Can you reduce to just use for 2 pizzas

[@bartmazzariello8111]

We tried to make poolish recipe twice both times ended up with lumps that we had to remove fairly large , when removed tried braking them up but seemed to e hard dough. What are we doing wrong???

[@EatTheWorldXX]

Hmm that's odd. Maybe try adding more water to the poolish and less to the main dough. Could be just the kind of flour you are using needs different ratios.

[@marcsmithsonian9773]

Looking at you and I clicked expected Polish pizza... well, maybe some folks from Crakow polish your recipe a lityle bit and show us polished Polish poolish pizza... cheers !

[@EatTheWorldXX]

Lol