How to Make Poolish for Beginners - Easy & Fast

in this fantastic video i show you how to make the Poolish very easy and fast perfect for beginners, here is the recipe,
Poolsih to be prepared 16 to 24 hours before making the pizza dough, 300ml water, 300gr flour, 3gr. dry yeast, 3gr. honey.

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Please comment below if you have any questions

[vitoiacopelli]

How long before you make your pizza dough?

[Pal]

For everyone asking a question about the poolish and the quantities of the flour to use during the dough making, I think I figured it out and thought I would share. the flour vs poolish thing does not scale like a lot of people are trying to do. It scales by using the hydration rate, which ideally is 70%. This means that if you make the poolish using 300 g of flour and water, the amount of flour and water you use for the dough must come out to the water being 70% of the total flour. So for eg. if you want to make dough w 700 total g of flour you would add 400g of flour to the poolish (300g +400g for the dough), and would add 190 g of water for a total of 490 g water (490g water/ 700 g flour = 0.7 or 70%). You can scale your dough by this ratio.

[bartfrelian]

God bless you Maestro! You have changed my pizza game forever!

[herrprepper]

I am Polish. I make Polish Pizza in Poland. I make Polish Pizza in Poland with Poolish. I make Polish Poolish. I Polish my Polish Poolish with Polish Poolish Polish.

[jaystephenson]

I tried making pizza with Poolish and it was an absolute game changer. Thank you. The crust was so light and airy and flavorful. My pizza has been elevated level for sure.

[tkjo]

Poolish is lifechanging for baking. Dough rises like on turbo mode! I use it for both pizza and bread. Thanks!

[robertfox]

The double fermented dough is unbelievable!! Mille grazie from Croatia :)

[florencehendrick]

You're a brilliant pizza master....I want to tell you that I used the poolish to make a fried pizza....it was wonderful....prepare a pizza on one half, flip over and press down like a big calzone and put into skillet with some hot oil....and voila, done when golden brown....thank you dear friend.

[timmovanderput]

Dear Vito, yesterday i made my first pizza, and it was soooo gooood. incredibile..mille grazie greetz from the netherlands

[hiteshts]

2 weeks ago made my first Poolish Pizza . Came out wonderfully well. Not easy to make it in India when we don't get ingredients readily and don't have high temperature ovens at home.. Thanks for easy steps
🙂

[YourpainRx]

Yes! The Best Pizza Channel!!!!

Thank you so much Vito!! Just finished my pizza oven and started practicing on the dough, sauce etc. Had some pizzas made this past weekend and family and friends were exited about the flavors and the consistency getting better and better with each pizza. Thanks to you for your teaching us how to master making pizza this way. “ Simply the Best”

[chriskvikstad]

Hi Vito, I've been using your poolish and dough recipes exclusively for my wood fired oven and I'm so thankful for your advice and videos. I noticed that in some poolish videos you use 200ml of water and flour with 5g of yeast and honey. In other videos you use 300ml of water and flour with 3g of yeast and honey. What is the difference? Thank you for helping teach me (and all of us) how to make fantastic pizzas! I feel like I'm right there with you learning how to do this. 😁👍

[jamesmacavoi]

Yesterday I came across your channel and got inspired so made my first poolish. Today my family and I learned I’ve stepped up a notch pizza baking wise. Thanks for sharing your wisdom. 🤗

[patrik]

Here is a list of how much water, flour and salt to add when you make your dough. Always use ALL poolish. Decide how many pizzas you want to cook and add ingredients from the list. This is for 70% hydration.

3 pizzas - 0 gram or 0 ml water, 130 gram or 250 ml flour, 12 gram or 10 ml salt
4 pizzas - 100 g or 100 ml water, 270 g or 520 ml flour, 16 g or 14 ml salt
5 pizzas - 200 g or 200 ml water, 414 g or 800 ml flour, 20 g or 17 ml salt
6 pizzas - 300 g or 300 ml water, 560 g or 1070 ml flour, 24 g or 21 ml salt
7 pizzas - 400 g or 400 ml water, 700 g or 1350 ml flour, 28 g or 24 ml salt
8 pizzas - 500 g or 500 ml water, 842 g or 1620 ml flour, 32 g or 28 ml salt
9 pizzas - 600 g or 600 ml water, 985 g or 1900 ml flour, 36 g or 31 ml salt
10 pizzas - 700 g or 700 ml water, 1130 g or 2170 ml flour, 40 g or 35 ml salt

Enjoy your pizza.

[mattrittman]

Does the flour need to be ‘00 flour, or can bread flour be used instead?

[farscape]

Thank you Vito. I started making Pizzas home made cause of you and since then, I hardly enjoy other pizzas on restaurants. Not to mention people are amazed by the soft and crispy dough. You are godly Pizza maker and thank you for teaching us all the secrets!! love from Israel.

[hanh]

اشكرك ياافضل واعظم شيف في العالم على ترجمه وصفاتك باللغه العربيه ماتتخيل فرحتى مرره 🇸🇦❤❤❤❤❤❤❤❤

[ScurlockFarms]

Thank you so much for sharing your wealth of pizza knowledge Vito! We just got our 1st pizza oven a week or so ago and are having an absolute blast making pizzas and the dough. We couldn't do this without your videos to guide the way. We tried our 1st poolish and wow, what a difference! We've seen the light and are most definitely on team poolish. That was the lightest, airest, softest and crunchiest dough we've made yet!

[warrenoutley]

Hi Vito I made a wood fired pizza oven in my backyard it worked great, but using pizza peels took some time, first we put too much topping on and ended up with a mess lol. After watching your videos my pizza making has improved tenfold, my family loves pizza night now. doing your double fermentation dough next thanks Vito !

[andyp]

Yo Vito! What about the next part? How much extra flour and salt to use to make dough balls? And once combined, how long do I have to let them rest before being able to use them?