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Poolish pizza dough calculator
Split your pizza dough into a poolish preferment and a final dough. The poolish flour and water are counted, so the hydration you type is the true one.
How it works
The calculator first works out the whole dough as usual. Then it puts the share of flour you choose into the poolish, with water at the poolish hydration and the poolish yeast. The final dough gets the rest of the flour, water and yeast, plus all the salt.
Example: 1,000 g of dough at 65% water is 596 g of flour and 388 g of water. A 30% poolish at 100% takes 179 g of flour and 179 g of water, so the final dough adds 417 g of flour and 209 g of water.
Questions people ask
What is a poolish?
A poolish is a preferment of flour and water, often in equal weights (100% hydration), with a little yeast, mixed before the main dough. Here you choose what share of the total flour goes into it.
Is the poolish water counted in the hydration?
Yes. The poolish flour and water are part of the dough totals, so the water for the final dough is the total water minus the water already in the poolish.
Where does the yeast go?
Type the total yeast as a percentage of all the flour, and how much goes into the poolish as a percentage of the poolish flour. The rest is added to the final dough.