Testing a 100% Poolish Pizza Dough
Today I tested a pizza dough recipe using a 100% poolish pre-ferment method. Here are the details of the process and results.
Recipe Details
Poolish (Bigga)
* 300g water
* 300g flour 00
* Left at room temperature for 1 hour
* Refrigerated for 17 hours
Final Dough
* Added 140g flour to the poolish