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Author Topic: Convert recipe to poolish  (Read 491 times)

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Offline PizzaEater

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Convert recipe to poolish
« on: January 11, 2023, 01:22:10 PM »
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?

Offline scott r

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Re: Convert recipe to poolish
« Reply #1 on: January 11, 2023, 11:59:52 PM »
It depends on how quickly you want your dough to be ready.  Adding yeast in the final mix or not both work. 

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