Tried a 30% poolish margherita with 19h room temp fermentation – no cold proofing this time

Just wrapped up a bake using a 30% poolish and a full room temperature fermentation—roughly 19 hours on the countertop after a 24-hour room temp poolish. Baked it in my Ooni Koda 16 and the results were fantastic.

The dough had great consistency—easy to handle and nice consistency. Flavor-wise, it had that light, fermented complexity you’d expect from a long cold ferment, but without the hassle.

Kept the toppings simple: Bianco DiNapoli whole peeled tomatoes, fresh mozzarella, pecorino romano, fresh basil, and a drizzle of Tuscan EVOO.

After doing cold ferments for up to 96 hours in the past, this bake really made me rethink the need for it—at least when using a preferment like poolish. With a well-developed 24-hour poolish, the flavor is already there, and the process is way more streamlined if you’re working within a single day.