I'm looking for info on converting my Detroit Style pizza dough from a standard IDY recipe to a poolish.
My go to recipe is a 73% hydration. 300 grams flour, 220, grams water, 5 grams IDY. This has served me well for a quick dough in just a few hours. I would like to do the same recipe using a poolish. My plan is to use 150 grams of flour and water, .3 gram IDY for my poolish, ferment 12-16 hrs, then finish the dough. My question is when I combine the additional flour, water, and salt with the poolish. Do I add additional yeast, I'm guessing not?
