Poolish Preferment Pizza Dough (French/Italian Technique)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipespizzaDoughpoolishprefermentartisanvegetarianveganhalal
Nutrition (per serving)
180Calories
5 gProtein
36 gCarbs
1 gFat
0 gSugar
400 mgSalt
Ingredients
- 100 g flour + 100 g water + 0.3 g yeast Poolish (night before): equal flour and water + tiny yeast
- 200 g Bread flour (final)
- 100 ml Water
- 7 g + 1 g Salt + yeast
Method
- Make a loose poolish batter the night before. Ferment 12–16 hours until bubbly.
- Next day: combine poolish with remaining ingredients and knead.
- Gives excellent extensibility and complex flavor. Great for Neapolitan or Neo-Neapolitan styles.
Match meals to your macros
Find meals that fit your calorie and protein targets, free.
Try it free in BmarchaiMore from Bmarchai Recipes
Molasses (Homemade from Sugarcane Juice – Simplified)
240 kcal · 0 g protein
Salted Caramel Protein Pancakes
480 kcal · 52 g proteinSeared Tuna with Sesame & Greens
420 kcal · 40 g protein
Ezme (Turkish Spicy Tomato-Pepper Salad/Sauce)
80 kcal · 2 g proteinCroatian / Balkan Seafood Pizza
850 kcal · 38 g proteinBerry Greek Yogurt Bowl with Walnuts & Flax
380 kcal · 26 g proteinGeneral fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.