Poolish Preferment Recipe | Making a Poolish Starter | Gozney
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Pizza con poolish El poolish es un prefermento que aporta mucho aire y liviandad a la masa, además de hacerla más rica. Se hace un día antes y se mezcla en la masa final. Lo ideal es dejarlo a unos 18°C y en base a la temperatura ambiente donde estén deberán darle más calor o llevarla a la heladera en algún momento. Recomiendo además fermentar los bollos de pizza por al menos 24hrs en frío (5°C) para llevarlas a otro nivel pizzetístico. Yo hoy la hice con una base de queso mascarpone y parmesano
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