Using poolish, while by far the preferred method for making pizza dough, requires some planning and precision. Other tutorials focus on the ‘why’ of poolish but I’m going to presume that you are convinced and just need some help with process points.
Calculating ingredients is pretty simple if you follow a few rules:
Calculate the total amount of water to use, first. It takes about 100g of water per pizza.
This recipe is for 5 pizzas. Make your pizzas in multiples of 5, to keep thing easy. For 10 pizzas, double the values.
Yeast and honey are the exception. For quantities of up to 65 pizzas, keep your yeast the same. For 65 to 130 pizzas double the yeast and honey.
Poolish ingredients (day before)
200g tipo 00 flour
NOTE: If you are using dry yeast, some say you can use 2g of yeast (but keep 5g of honey). However, I use 5g of dry yeast.
Dough ingredients (day of)
550g tipo 00 flour
25g coarse sea salt (or any non-iodized salt if not available)
Preparation and Planning
I’ve used a starting point of 6pm the day before to give you an idea of planning your timeline. You can obviously alter at will.