How to make Poolish preferment for pizza dough

Описание: Learn how to make a simple Poolish preferment to take your pizza dough to the next level! Using just 390g flour, 390g water, 0.03g approx instant yeast, and 0.5g runny honey, this overnight fermentation method enhances flavour, texture, and crust development. Mix the ingredients, let it sit for 12-16 hours at 'room temperature' until bubbly and airy, then use it in your final dough for incredible results. Give it a try and elevate your homemade pizza! 🍕✨

EQUIPMENT - these links below are Amazon affiliate links which earn me commission on anything you buy, there is no increase in cost to you:
Revo Bake Titan Tilt 7.5 - https://revobake.com/JAS
Proofing trays - https://amzn.to/4faZM4m
Dough Scrapers (Pack of 2 plastic, 1 metal) - https://amzn.to/4faZM4m
Large Scales for flour/water - https://amzn.to/419nUhO
Small Scales for yeast/salt/oil - https://amzn.to/40z4rXI
Silicone Spatulas set - https://amzn.to/44Y8jTy
10L Storage bins for flour - https://amzn.to/3TVPGuk
Herb grinder for salt - https://amzn.to/4m3tGu9
Digital thermometer - https://amzn.to/4f9Sfmk

INGREDIENTS:
Caputo Saccorosso Flour - https://amzn.to/3UAuHgN
Mutti Pizza Sauce - https://amzn.to/4kUBJYw
Allisons Active Dry Yeast - https://amzn.to/3ILHWZs
Olive Oil - sourced locally from Lidl
Tidman's Rock Salt - https://amzn.to/3TWEw8M

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