Pizza with Poolish - Looking for the right amount of dry yeast
I've been on a quest for the perfect poolish pizza lately and have compared lots and lots of different recipes with lots and lots of different ratios of yeast, types of flours, fermentation times...I'm lost!!!
My goal has been to achieve a very puffy ring with the least amount of yeast possible and the more flavor possible ;-)
I came to believe that pizza dough based on a poolish would tick all the boxes, but am a bit puzzled by all the different amounts of yeast that I've seen so far: for example, for a 24h dough, the range goes from a tiny amount (https://www.weekendbakery.com/posts/a-pizza-adventure-part-ii-new-24h-dough-recipe/) to a HUGE amount (https://www.youtube.com/watch?v=4nZ3xXBmHEI&ab_channel=VitoIacopelliVitoIacopelliVerified)
Vito Iacopelli says that the amount of dry yeast will only change every 5 liters of water: so from 100g to 5000g of water, that's always 5g of yeast...So that would be the same amount of IDY for 1 pizza dough or for 50??!! Really ???
Here his recipe for 4 pizzas:
Poolish (300ml water-300gr flour,5gr yeast, 5gr honey) 100ml water 10gr salt 300gr flour
Final dough: all the poolish + 100g water + 10g salt + 300g flour + Olive oil + 5g honey
I would love to have some advice on what a reasonable amount of IDY would be for 2 pizzas with a 24h / 48h rest in the fridge, made with a poolish and using the Caputo Chef 00 / bread flour or AP flour depending on what would work the best for a long cold bulk....(and baked in a home oven)
Thank you very much in advance for any piece of advice and maybe for sharing your own experience with poolish,