Re: Poolish has many holes

You are amazing Tony, it hadn’t occurred to me, but thats such a great idea to simply switch gears.   I absolutely agree that using a high yeast poolish is asking for trouble from the start.

We could spend a bunch of time and effort, probably frustrating you, trying to make your recipe work, and we would eventually figure it out.  This does make more sense to start from a recipe that is more foolproof with a larger window of usability for the dough.   After all…. using your dough at the proper point in that window is the most important thing in yeast based baking, and it is definitely the hardest thing to master in pizza.

Nthria, Do you feel that you really want to use a poolish?  Its ok if you do, and honestly your poolish looked perfect in the picture so you do at least have a benchmark for how it should look.  I find that its usually best to learn pizza making without a preferment, using a simple direct dough approach, and then learning how to incorporate a poolish after that.   The more complicated …