How to make Poolish preferment for pizza dough

Learn how to make a simple Poolish preferment to take your pizza dough to the next level! Using just 390g flour, 390g water, 0.03g approx instant yeast, and 0.5g runny honey, this overnight fermentation method enhances flavour, texture, and crust development. Mix the ingredients, let it sit for 12-16 hours at 'room temperature' until bubbly and airy, then use it in your final dough for incredible results. Give it a try and elevate your homemade pizza! 🍕✨ EQUIPMENT - these links below are Amazon affiliate links which earn me commission on anything you buy, there is no increase in cost to you: Revo Bake Titan Tilt 7.5 - https://revobake.com/JAS Proofing trays - https://amzn.to/4faZM4m Dough Scrapers (Pack of 2 plastic, 1 metal) - https://amzn.to/4faZM4m Large Scales for flour/water - https://amzn.to/419nUhO Small Scales for yeast/salt/oil - https://amzn.to/40z4rXI Silicone Spatulas set - https://amzn.to/44Y8jTy 10L Storage bins for flour - https://amzn.to/3TVPGuk Herb grinder for salt - https://amzn.to/4m3tGu9 Digital thermometer - https://amzn.to/4f9Sfmk INGREDIENTS: Caputo Saccorosso Flour - https://amzn.to/3UAuHgN Mutti Pizza Sauce - https://amzn.to/4kUBJYw Allisons Active Dry Yeast - https://amzn.to/3ILHWZs Olive Oil - sourced locally from Lidl Tidman's Rock Salt - https://amzn.to/3TWEw8M #pizzadough #pizzadoughrecipe #homemadepizzadough #Poolish #Preferment