Neapolitan Pizza with Poolish | The Anita Edit
Poolish (preferment) Method - Dissolve honey and yeast in water. - Add flour and mix until fully hydrated (no dry spots).
Ingredients
- 200g water (room temp, ~70°F / 21°C)
- 5g honey
- 5g fresh yeast (or 2g active dry)
- 200g flour (00 or bread flour)
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