Poolish for Detroit-Style Pizza Dough
Author: John Arena
Recipe type: Dough
- High Protein Pizza Flour (72 F) 1,000 grams (2.2 pounds)
- Water (65 F) 1,000 grams (2.2 pounds)
- Instant Dry Yeast 1 gram
- Mix by hand in plastic tub with ample room for expansion.
- Cover and set poolish out at room temperature for 18 hours.
Recipe by Pizza Today at https://pizzatoday.com/recipes/dough-breads/detroit-style-pizza-dough
3.5.3229