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Is there a specific recipe for the dough? I'm having difficulties to start as recipes for poolish pizza seem to differ a lot and those just look and probably also taste the way I'd want
bibimbap-
I used the PizzApp calculator and went for:
290g dough balls
62% water, 3% salt
40% PoolishIf you plug that in based on the number of balls you need you'll get the quantities.
I made the Poolish and left for 12 hours. I then mixed it with the rest of the flour, salt and yeast and left it for 8 hours, I then balled and left for 4 hours so a 24hr prove in total.
It was super easy and definitely the best dough I've tried.
Saffronspokes
Pizzas were good tonight. Had to cook them all at once as it started raining.
Dough was the best yet 40% poolish and 62% hydration. It was really nice to handle and stretch, crusts were nice and light.