I'm trying to move beyond commercial yeast in my pizza dough and have been very inspired by the preferment/poolish method used at Mozza.
I've tried incorporating into some larger batches of dough, and I'm having very little luck. In general, the final dough is extremely soft and sticky when I ball it up, and eventually those dough balls kind of "pancake out" rather than staying taught and rising upward.
The poolish has been 40% of the total formula flour, and I've used 0.02% ADY of the preferment flour weight, which in my case is just under a gram for 10lbs of flour! It seems like very little, but after 12 hours at room temp, over night, my poolish is pushing the lid of the container. Fortunately, it hadn't collapsed yet.
Can anyone provide some help or insight? Why do my dough balls feel like a corn-starch slurry abd wht are they pancaking, even though I can get thwm to ball up smoothly and hold a seal?
Whwn all is said and done, I'd like a poolish developed enough to add some good flavor to my pizza, but that has enough leavening power that i would really be able to fwel the dough ball inflated with air and noticeable bubbles. I just havent been able to balance that yet!