Poolish
- Preparing Time: -
- Total Time: -
- Served Person: Makes 90 grams
- 0.12 gram (one-third of 1/8 teaspoon) active dry yeast or 0.36 gram fresh yeast, broken into small pieces
- 47 grams (3 tablespoons plus 1 teaspoon) cold tap water
- 47 grams (1/4 cup plus 2 tablespoons) flour used in dough recipe
- Carbohydrate 12 g(4%)
- Fat 1 g(1%)
- Fiber 1 g(3%)
- Protein 2 g(4%)
- Saturated Fat 0 g(1%)
- Sodium 145 mg(6%)
- Calories 64
Preparation 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. Add the flour and stir well with a rubber spatula to combine. The consistency will be quite thick, resembling a thick pancake batter. Scrape down the sides of the bowl, cover the bowl with plastic wrap, and let sit at room temperature for 18 hours. 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, though I suggest keeping it for no more than 8 hours. Bring to cool room temperature before using. Reprinted from The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more, by Tony Gemignani, Copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC. Tony Gemignani has not only been making pizzas for over 20 years, but he is also the chef and owner of eight restaurants and the US Ambassador of Neapolitan Pizza to the city of Naples, Italy. Tony is the proprietor of the International School of Pizza in San Francisco, where he certifies chefs from around the world. Visit him at tonygemignani.com.
Preparation 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. Add the flour and stir well with a rubber spatula to combine. The consistency will be quite thick, resembling a thick pancake batter. Scrape down the sides of the bowl, cover the bowl with plastic wrap, and let sit at room temperature for 18 hours. 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, though I suggest keeping it for no more than 8 hours. Bring to cool room temperature before using. Reprinted from The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more, by Tony Gemignani, Copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC. Tony Gemignani has not only been making pizzas for over 20 years, but he is also the chef and owner of eight restaurants and the US Ambassador of Neapolitan Pizza to the city of Naples, Italy. Tony is the proprietor of the International School of Pizza in San Francisco, where he certifies chefs from around the world. Visit him at tonygemignani.com.
