Always wanted to try a dough with a poolish so will give this a shot next week.
I’ve been really happy with this (very low effort) recipe in my pizzaiolo:
- Add yeast to flour, mix.
- Make a well, pour water to a custard consistency then add all salt.
- Add remaining water and mix until it’s come together.
- Put whole batch in a large tub in the fridge for 48/72 hours.
- Ball then cover on counter 4/6 hours before cooking
Interested to see what a poolish can do!