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May 31, 2021 - 5:56pm SunnyGail 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)

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