For this reason, its best to store poolish in a refrigerator, or a very cold room, as soon as the fermentation process has begun (usually after 1 hour or so). The hydration is one of the most important aspects of your pizza dough. But just in case you havent seen or heard of poolish pizza dough before, the following is a brief example of how it works. The recommended proofing temperature for Neapolitan pizza is room temperature. The calculator below is for authentic Neapolitan pizza dough recipes. On the other hand, biga is very dry, made with as little as 50% water, which produces a puffier and slightly stiffer pizza crust. They both impart an added flavor to their bakes, but sourdough starter as the name might suggest produces a more sour flavor thanks to the acids produced by the wild yeast. Let your dough mixer continue to knead for about 1-2 minutes then add the Poolish. When a prefermented poolish is mixed with fresh flour to make the final dough, were left with a crust that has the mature taste of the fermented poolish and the strong gluten structure of a freshly made dough. But, of course, experiment with this and find out what you like. For more information, check out my article on pizza dough hydration here. Then calculate 0.2% of the weight of flour in the poolish and add this much yeast (multiply flour in poolish by 0.002). Instant and active dried yeast are the most common types available, just check the packaging. You should notice that the consistency of the dough is much smoother and less sticky than it was previously, this means the gluten is starting to form. I need to follow a Paleo diet? Continue to mix for another 1-2 minutes then start adding the salt very slowly. Fresh yeast summer time 3 gr per liter of water. It helps to add the flour/salt incrementally and mix. If the hydration is too high, the pizza will not have the strength to be stretched out this thin. Avoid the packets in the grocery store if you can (they'll work in a pinch, but don't get the "pizza crust" one). Have followed the method to the letter and the resultant dough after the 2nd cold fermentation is very wet. You can then scale that up for as much dough as you need. You can then enter this value into the calculator and let it do the rest. It is also recommended that a strong 00 flour is used (though you can achieve good results with strong bread flour). Your email address will not be published. Repeat this whole process until the dough becomes elastic and smooth then form it into a ball.