In Depth Understanding Poolish % For Pizza Dough

If you have sourdough starter in your fridge, can you feed it and use it as the poolish?

Hello!
I really enjoy your videos—thank you for your hard work. I tried to make a dough using the recipe from this video with 100% poolish, but I struggled with it. The dough became too sticky, and I couldn't fix it using your tips from the video "How to Prevent Pizza Dough from Getting Sticky." Could you recommend some specific videos from your channel that might help me? I'm a complete beginner when it comes to working with dough. Thank you!

Can you do an experiment with sweet whey vs sour whey from your cheese making, in exchange for water in your poolish and doughs? I am sure we can pick up some flavour there. Maybe maybe not.

Been making a lot of pizzas at home because of you! Thank you very much you doing very great! 💪🙏

Really interested take. I wonder though if the percentage of poolish really doesn't difference in taste?

Its A pizza! Not going into labor, for a child! My God; Putin might launch a Nuclear strike on the world. 🍄🍄🍄🍄all your pizza dough went POOSH

How many pizza oven do you own? My God the wasted money.. I can live like a KING ON 1/4 of your wasted MONEY

What hydration percent it the 100% poolish?

Hey Vito, you videos have helped me so much in my journey to make the perfect authentic Napoli pizza!!! I was wondering if the info you said in the video would work the same with a sourdough starter/ mother yeast starter.

Just don't be foolish with that poolish

This was super helpful, pizza comes out great. Thanks

Here seems to be a formula for 20% Poolish
Ingredients (N is the number of pizzas you want)
------------------
Total flour = Nx145 grams of flour
Total water = Nx100 grams of water
Total poolish = 0.2xTotal flour (0.2 is 20%)

Poolish
------------
Total poolish / 2 -> grams of flour
Total poolish / 2 -> grams of water
Pinch of yeast

Dough
----------
(Total flour - (Total poolish / 2 )) grams of flour
(Total water - (Total poolish / 2 )) grams of water
20 grams of salt (I assume 5 grams per pizza)
0.5 grams of yeast.

Datorita retetelor tale m-am apucat de făcut pizza. Sunt demențiale, toți lauda pizza pe care o fac cu rețetele de la tine. ❤🤗

You rock Vito.

Okay I made poolish for your 3-in-1 focaccia, pizza, bread yesterday and let it sit in fridge. Then I added flour but I forgot salt. Oh no! But yes it was lil shaggy and I kneaded in the new flour and then put in bowl it's sitting outside on picnic table in the sun here in Texas. I'm on a lake but the danged power just went out! Yes I have charcoal and firewood so I am not in danger of starvation in Texas waiting for my dough to rise!

I just used this recipe for pizza cupcakes and the flavour is amazing!

I tried this process. I did well, I think, with the dough. The problem I encountered was the sauce had too much liquid, which saturated the dough. Then the pizza wouldn’t come off the peel. What to do? Cook the sauce down so it thickens? Flour on the peel or maybe corn meal? Plus, I’m in Arizona and at this time of year, the night time temp is about 60 degrees. I couldn’t get the propane flame and oven temp above 800 degrees. Is this an issue, too?

If I need 60 balls… how many poolish I need (hot day) and how many total flour and water do I have to add? Thank you master! I’m mío maestro pizzaiolo

Wouldn't a 100% poolish recipe be basically an over-proofed 100% hydration dough?

Vito you have inspired me to start my own pizza shop but i am starting slow and will want to scale my business slowly. So, my question is, if i want to make 36 dough balls of 270g at 65% hydration, I was planning to use 1 kilo of Alta fuerza farina and 4 kilos of 00 farina. And was thinking of making the poolish from the 1 kilo of the Alta fuerza flour. And use 4 kilos of 00 for the rest of the dough. The Alta fuerza It’s a W 340-500 and my 00 is W260-400. So with that combination HOW MUCH POOLISH SHOULD I MAKE? Is 300g of water and 300g of flour enough and HOW MUCH HONEY AND YEAST??? I as planning 3% salt and 2% olive oil. Now, does it make sense to make the poolish from the Alta fuerza or from the 00? Does that combination sound ok for a dough that could last me a few days in the fridge. I live in a dry area and plan to make only 5 kilos of flour so the total with the water and the poolish is coming out to about 9720g total according to a calculator that I found online inspired by you Vito The soft and crunchy master. Gracias and saludos from Mexico.

Great math lesson. Thank you!

For 20%, 100g (50g flour + 50g water) of poolish in 485g of flour + 250g of water = 735g of total dough for 3 pizzas.

So with the timing, couldn't we just adjust the yeast amount instead.

What pizza oven is it that you use in this video?

Hello, I've been making pizza with poolish for a few years now but I'm wondering if you use a certain type of flour for your poolish? I also often use molino piantoni MD. Do you also make your poolish with that? Greetings from Belgium and thank you for all your fine videos!!!
Kobe

Hello, Vito. How do you make sourdough pizza crust?

I’m new here, the pizza with poolish dosen’t need cold fermentation right?

What is the temprature used to cook the pizza and time?

one minute in, and i have to like this video. so much enthusiasm, i love it.

Для себя лично я рассчитываю как деление poolish на %. Например:

20% poolish
300/300 flour/water
300flour/20%=1500(flour) full recipe
1500*0.7=1050 (water 70%hydrate) full recipe

Тогда нам надо будет при втором замесе добавить:

1500-300=1200 гр.муки
1050-300=750 гр.воды

А если например у нас 100% poolish и нам надо только добавить муки для 70% гидратация, тогда например:

Poolish 100%
300gr water
300gr flour


А составляю пропорцию:
300/X=0.7
X=300/0.7
X=428
😂

428gr flour
300gr water

Проверяем: 300/428=0,7

So you don't have to keep it in fridge for 24 hours after making balls? Like you saying on other videos

Great video, being a foody myself I will definitely try this pizza. I have one question.. on an average how much time will it take to bake a pizza in the oven? And is it possible to bake in the microwave too?

I am confused.. Percentage of poolish is measured by percentage of flour which go in to the poolish and in to the main mix. So 50 gr in poolish and 385 gr in main mix. From that we can calculate that in the poolish is just 11,5 % of all flour that you used. (50 +385) = 435g. That mean your poolish was just 11,5 % and not 20%...?

I have made huge improvements in my pizzas thanks to your videos, you fullfilled your goal, belive me!

I started making pizza at home thanks to you ❤

Hi there. You have not replied to my question yet, regarding the 100% Poolish Pizza. If not, how should the calculations be?

Question, if I want to make a bigger batch of dough to make 4 pizzas instead of the 3 Vito said in the video. Do I change the percentages of the honey and salt and yeast also. I think I read somewhere awhile ago that its all percentages. Is that correct? I appreciate any help . Thanks in advance.

I’ve just used your recipie for the house with dry yeSt. I find it simpler.

I am lost in the calculation 😢

so basically
1. percentage of poolish is calculated through the amount of water.
=> water in poolish/total water in dough (water in poolish + additional),
hence in the 100% poolish no additional water. however the calculation may not be accurate for the 20% poolish illustration, since 50ml of water in poolish and 250 additional water would be calculated as 17% of poolish rather than 20%

2. butttt we need to also consider the calculation of dough hydration which is calculated through the amount of water compared to total flour
=> total water in poolish + additional water for dough/ total flour in poolish + additional flour for dough
hence complicated the calculation.
i believe its 70% hydration that are used in the vid, for both 100%poolish and 20% poolish

This shit is confusing af. Math isnt Mathing! Also if the both have same total weights how can 100% poolish be lighter? Because it has air, oh wow

If I understand this correctly, if I want to make 2 pizza doughs at 100% poolish, I need to start out with 600gm of water and 600gm of flour with 10 gm of yeast and 10 fm of honey.

100% means ONLY Poolish. You added flour to your Poolish, it is no longer 100%….

I would have thought that all the flour and water in Poolish would be 20% of total weight. Definitely not adding up.

You’re the man!

If I understood it correctly,

Poolish Recipe
300ml water
300g Flour
5g yeast
5g Honey

> for percentage of poolish,
300ml of water + 300g flour = 600
(I think he made mistake computing the 20%)

> 20% of 600 = 120g of poolish has
60ml water + 60g flour
(that’s why he said its always equal)

His recipe for pizza is :
145g flour = 100ml water

For this Video, He is making 3 pizzas that’s why he multiplied it by 3.
100ml water x3 = 300ml water
145g flour x3 = 385g flour

For 20% Poolish it should be :
20% of 600 = 120g of poolish has
60ml water + 60g flour
(that’s why he said its always equal)


300ml water - 60ml water = 240ml
(subtract 60ml bec poolish has 60ml water)

435g flour - 60g flour = 375g flour
(subtract 60 bec poolish used has 60g of flour)

So to make 20% poolish dough
Makes 3 12 inch pizzas
120g poolish
240ml wated
375 g flour
15g salt

Vito after I make the pizza dough, including the Poolish, i’m never sure how long to need it and lately the doughs have been coming out too soft… Too sticky and unchangeable. Not sure if I overworked it or didn’t work enough. Please help. Thanks.

Hey, Vito. It's lovely to watch your videos. So much to learn. But somehow I think your experiment has many variables.

You made the same recipe of poolish for both of the 100% and 20%. However, logically, when you use only part of the poolish (you said 100gm), the yeast will be lesser, then the pizza will rise slower.

I would suggest if you can tweak the recipe a bit to see how to goes. The difference is only the flour and water.
100% poolish:
300gm flour
300gm water
5gm yeast
5gm honey

20%
50gm flour
50gm water
5gm yeast
5gm honey

Only my suggestion. Thank you for your videos. I learned so much from you.

Tell me here the % you use for your dough?