PizzoodPoolish for pizza: hydration, yeast and preferment timing
Poolish is a liquid preferment, normally made with equal weights of water and flour. Yeast amount and time should match temperature and the final dough schedule.
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How poolish works
The 1:1 water-to-flour ratio makes poolish highly hydrated. The amount used in the final dough contributes water that must be counted in total hydration.
Yeast, temperature and maturation
Yeast dosage is not fixed: it changes with time and temperature. A poolish ready at the right moment then needs to fit into the final dough timeline.