On cinco de mayo I made some pizza's and added some Mexican spice's and toppings to them. I made some poolish the night before, house was warmer this time so the poolish was a lot more active, about 70 to 74 degrees in house. The pizza dough had much better flavor this time, although it was still to dense for my liking, and it was a little chewy.
What happens when you use more poolish than most people recommend, How does it effect your dough when you use more poolish than 20 or 25%? I am curious, does it not rise as much or make it dense or chewy. I also think the mixing could have made it dense and chewy, because the mixing seamed to take longer than I usually mix. I usually mix 6 mins or less, but this time I mixed for 8 or 10 mins.
here's the mix I used
flour 104 g
water 104 g
IDY .09 g
the poolish was out for 15 hrs. before mixing with the rest of the flour
flour 408 g
water .21 g I had to add more water though the flour wouldn't mix to dry
IDY .5 g
salt 15 g
oil 10 g
mixed all together and let bulk rise for 3 hrs. then balled and let set for 2 hrs.