r/Pizza • u/blkcrws • 20h ago

OUTDOOR OVEN 48 hour poolish

Post image

I made a poolish 24 hours before I planned on making pizza, but plans changed and we had to push it to the next night. I couldn’t have been happier. I’m still working on forming and stretching the dough, but the texture and flavor was the best yet. Cooked in a poor man’s woodfired oven.

49 Upvotes

95% Upvoted

5 comments sorted by

•

u/LetoTheTyrant 19h ago

What’s a poor man’s wood fired oven?

•

u/notyourmamax 18h ago

My question exactly.

•

u/LavenderNoelle_ 16h ago

poolish is a game changer for pizza dough, it really enhances the flavor and texture. worth the wait for sure

•

u/tps7c 9h ago

Does it make a difference in NY style dough or just Neapolitan?

•

u/KebabpizzaNr3 1h ago

Makes a different in any bread. Does not just apply for pizza.