RecipesMapolita

MAPOLITA / DOUGH STUDIO ✦ Pizza

Poolish · bubbly preferment

About this recipe

A scaled source recipe with separate preferment quantities and an editorial starting schedule.

Editorial sample recipe

Source and original recipe: Ooni · Our Best Poolish Dough

Poolish19.5 h60%Intermediate

4 × 260 gRoll again ↗

Mapolita receptkártya · PNG

Weigh. Mix. Make it yours.

Baker’s percentage formula

Dough balls, grams and baker’s percentages together. Quantities follow your batch.

How many pizzas?

260.0 g/ball

g/ball

1 ball = 1 pizza. + / − scales the ingredients below; fermentation time stays the same.

Total dough: 1040.0 g

0 makes

Ingredient	Amount	Baker %
Flour	637.9 g	100%
Water	382.7 g	60%
Salt	18.2 g	2.857%
Instant dry yeast	1.21 g	0.19%

Two stages, one dough

Split of the totals above — do not add these twice!

Ingredient	Preferment	Final mix
Flour	212.62 g	425.23 g
Water	212.62 g	170.09 g
Salt	0.00 g	18.22 g
Instant dry yeast	1.21 g	0.00 g

Selected flour

Flour from the Flour Atlas

Changing flour does not automatically change hydration or fermentation time. Adjust water absorption to the flour and recipe.

Flour atlas and map

Yeast type

When changing type, enter the dose using the manufacturer’s guidance. Fresh and dried yeast are not gram-for-gram substitutes. Sourdough requires a separate formula.

Manufacturer: —
Product: Pizza 00 · Tipo 00
Strength: — · —
Yeast: Instant dry yeast · 1.21 g
Method: Poolish
Kneading: Knead until smooth without overheating.

Temperature sheet

Water

—

Target dough

—

Room

22 °C

Fridge

—

Oven

—

Split water into ice and liquid

Ice weight (g)

382.7 g water + 0.0 g ice = 382.7 g

This is a mass balance, not a temperature calculator. Ice replaces recipe water. Use only with mixers suitable for ice and follow their instructions.

Plan your bake

Egy közös kalkulátorban állíthatod be az adagokat, és saját receptként is elmentheted.

Megnyitom a kalkulátort ↗

Give your dough time.

Dough schedule

19 h 30 min before baking

Poolish

Combine preferment flour, water and yeast. Use when bubbly and its domed surface just starts to flatten.

22 °C

7 h 30 min before baking

Mix and knead

For direct dough use all ingredients now. Otherwise add only the final-stage column to the ripe preferment. Knead smooth without overheating.

7 h before baking

Bulk rest

Rest covered until the dough starts to relax.

22 °C

5 h before baking

Ball and proof

4 balls · 260.0 g/ball. Weigh, gently shape and rest covered.

22 °C

Bake

Stretch and bake

Preheat your oven and adjust temperature and baking time to its capabilities.

When would you like to bake?

Choose your bake time and we will calculate every step backwards. This saves the schedule. Portions and ingredient choices are recorded in the bake log with I made this.

Bake time

Dough school · techniques

Dough school · by hand and mixer

A good dough schedule is more than a clock. Choose a technique and learn what to look for in the dough.

Kneading

Combine at low speed first. Mixer and batch size affect heating: measure the dough temperature instead of relying only on minutes. Look for smooth, elastic dough; let it rest if it tears.

Fermentation methods

Direct

One dough, without a preferment. Plan bulk and balled fermentation separately.

Poolish

A yeasted preferment with equal flour and water weights: 100% hydration. Include both in the total formula.

Biga

Often a stiff, shaggy preferment for pizza. Hydration and maturation depend on the recipe; it is not just a longer poolish.

Sourdough · lievito madre

A living culture with its own hydration and feeding schedule. No simple baker’s yeast conversion applies. Dried sourdough powder is not necessarily active.

Cold fermentation is a temperature strategy; folding is a mechanical technique. Times are templates: yeast dose, flour and actual temperature all matter.

Technical reading and sources

Process images are generated illustrations.

Find flour from this manufacturer

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