Poolish Pizza Dough Calculator
Portions (Number of balls)
Portion Size (g)
Hydration (%)
Calculate
Calculating nutritional value...
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Total Dough Weight
Total Flour Weight
Total Water Weight
Total Salt Weight
Step One
Poolish Flour Weight
Poolish Water Weight
Poolish Yeast Weight
Poolish Honey Weight
Mix and let sit for 1 hour
Refrigerate for 16-24 hrs
Step Two
Remaining Flour Weight
Remaining Water Weight
Poolish Salt Weight
Final Step
Mix all together
Cover and let rest for 20 minutes
Knead dough
Split by portion weight and form into balls
Place on tray and cover with cling-film. Let rest 1 - 2 hours.
Form pizza bases