Place a round Cambro container onto the scale and tare to zero. Measure the flour, then tare and carefully add the water. Then tare the scale and measure the liquid yeast, first shaking the yeast to have it in full suspension before measuring. Using a clean spatula, mix the ingredients together until incorporated and there are no dry spots. Seal the container and label the poolish with the type of poolish and today's date.
Let the poolish sit out at room temperature for 2 days. This is enough poolish for two small batches of dough.
House Pizza Crust Flour Directions:
Measure the flours one at a time into a container and set aside.
House Pizza Crust Wet Directions:
Have a pitcher of water at 80°F ready.
Weigh the water, salt, oil, poolish, liquid yeast and bread yeast into a container. Blend the ingredients together with a whisk to incorporate them well and dissolve the salt. Add this to the mixer bowl, then top with the flour ingredients. Using a dough hook, turn the mixer on low speed and set a timer for 10 minutes. Let the dough come together, while you prepare the next batch of dough.