working on batch #3 of this. the poolish is sitting beside me as i type waiting for it to start activating. will fridge it when it does and mix it up after it warms up to room temp tomorrow then setting it back in a bowl as a doughball for a proof #2.
poolish: 1/4c wheat 1 1/4c flour (i use kaap)
1 3/4c room temp (~70ºf) water
1ea 1t sugar/yeast
mix and let sit until it rises. for immediate (~6-8 hour) use, let sit out. otherwise let it rise until it starts to activate, then fridge it like sourdough starter.
when it's ready to use, add it to:
2-2.25c (or as needed) flour
1.5t salt (kosher)
1t ea sugar/yeast
1T oil (screen/stone style) but i use 3T (peanut/soybean/coconut) oil
mix up let double. bake in a pan, or on a screen, or however you want. dough likes a double bake, first to cook with sauce then a second with the cheese. takes about 25-30 mins. corn oil will produce a deep dish tasting dough complete with the flake if you over-mix it.
