Poolish Starter for Pizza Dough
Proper Sicilian dough is nothing short of sublime but, it is a commitment. Plan ahead as this recipe is a two to three-day process. It requires 18+ hours for the poolish starter and another 24 to 48 hours rise on the dough. The full pizza recipe requires 116 grams of poolish which translates to 1 1/3 of the poolish recipe. Ideally, using a kitchen scale to weigh the ingredients yields the best results, which is why we include both weight and cup measurements. This is not unlike Genoa-style focaccia in thickness and crumb structure, so consider using it make two loaves of focaccia or ciabatta as well.
- Yield
- 90 grams
Directions
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Put the yeast in a small bowl, add the water, and whisk vigorously for 30 seconds. The mixture should bubble on top. If it doesn’t and the yeast granules float, the yeast is “dead” and should be discarded. Begin again with a fresh amount of yeast and water.
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Add the flour and stir well with a rubber spatula to combine. The consistency will be quite thick, resembling a thick pancake batter.
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Scrape down the sides of the bowl, cover the bowl with plastic wrap, and let sit at room temperature for 18 hours. The starter will be extremely bubbly and
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Refrigerate for 30 minutes to cool slightly before using. If you are not using the starter right away, you can store it in the refrigerator for about 6 hours but bring to room temperature before using.
From Shawnie's class “Artisan Italian Pizza At Home”
