Poolish has become our favorite starter in the bakery. We enjoy using it because it gives our bread a moist, open-holed crumb, a chewy texture, and a sweet, pleasant flavor of fermentation without any ...

Pizza is often thought of as dinner in a hurry, calling to mind visions of an emergency freezer stash or frantic dialing of the local delivery number. But the truly good stuff, the Neapolitan-style ...

Artisanal pizza dough is not complicated to make, but it does require a bit of planning. Allow time for a full fermentation to yield flavorful, chewy-crisp crust. Paige Grandjean is a food editor, ...

Learn how to make authentic Roman-style poolish pizza with 80% hydration for a perfectly crispy yet chewy crust. This recipe guides you through the poolish starter method and tips for achieving the ...

We may receive a commission on purchases made from links. Modernist Bread says that another category of leavening agents is preferments like poolish and biga that come with their own set of quirks.