Don’t get foolish around this poolish! 🍕

150g Caputo Nuvola
150g cold water
1.5g fresh yeast
Mix and rest at room temp for 6hrs then in the fridge for 24hrs.

Next day, mix Poolish with 190g water + 340g Caputo Nuvola + 1g fresh yeast (booster) + 13g sea salt. 3 sets of stretch and folds every 20 minutes then a tight ball. Rest for min at room temp. Bulk ferment overnight.

Next day, ball up to roughly 280g. Rest 4hrs at room temp to cook or go directly into the fridge for up to 48hrs.

Mutti tomatoes+Galbani fresh mozzarella. Cooked in Gozney Roccbox 850f for about 60 seconds total.

This recipe was loosely based off my dude Julian Sisofo's incredible original poolish recipe. Handful of modifications plus a different flour. Just experimenting and this one slaps! Pizza was as light as paper.

Enjoy!