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 and 15g of salt
• Mixed thoroughly
• Initial rest: 10 minutes
• First ball rest: 2 hours at room temperature
• Final ball rest: 2 hours in dough box

Results

The dough stretched well during shaping, which is a positive indicator of good gluten development. However, the final bake revealed some areas for improvement:

• The crust was slightly undercooked on the inside
• Further research needed on oven management and turning technique during baking

Notes for Next Attempt

1. Adjust baking technique
2. Research optimal oven temperature and timing
3. Develop a more systematic turning process during bake

This was a promising first attempt at a 100% poolish pizza dough, with clear areas identified for improvement in future bakes.