Long time pizza lover, new to the board and the wonderful art of pizza making so bear with me please. I just happened to stumble across Jeff Varasano's awesome recipe and I have a couple of questions.
He talks of poolish and says that it's equal parts water and flour and some yeast but how much? How much water and four do I use and does this amount of water and flour count towards the final amount of water and flour that is going into the dough?
Thank you in advanced!!
For those of you who don't know what recipe I'm talking about it's this one:
www [dot] varasanos [dot] com/PizzaRecipe [dot] htm