Hi Ian, the baker’s percentage is about 59% since the recipe uses a total of 630g flour and 370g water. I find that poolish tends to produce a wetter dough so I like to stick to a little under 60%.

Also, for more detailed information, check out my article on baker’s percentage here. Hope this helped! Thanks for the question, Tom

So from your recipe by using 300g of flour in your Poolish, then 330g flour in you Dough, what is the bakers percentage you have used? Many thanks, Ian

Hi Dave, the poolish consists of 300g flour and 300g water. The main dough has 330g flour and 70g water added. So in total, the dough contains 630g flour and 370g water.

This equates to a dough hydration of about 59% which is completely normal for Neapolitan pizza. In fact, the final dough will probably feel a little more wet than this (maybe 60% to 61%) due to the poolish.

If you did add about 30g too much flour then your dough would’ve felt quite a bit drier. However, the flour used can also make a big difference. Were you using 00 flour?

Thanks for the question!

Hi Martin, there’s only one dough. The poolish is made first and then the remaining ingredients are added to it to form the final dough. Hope that helps!

Hi Karen, from what I understand, the strength of the flour is largely due to the varieties of wheat used and the way in which they are milled. I should probably research this and produce an article on it – thanks for the idea!

I’m pleased you found my article useful and wish you all the best with your pizza making and experimenting (it’s all part of the fun)!

You can just double everything and do it one batch, this saves some work. The kneading will probably be a little tougher, you may have to put your weight into it a bit but you’ll get the hang of it. Good luck!

Hi Doug, I typically recommend about 250g (9oz) for a roughly 10 inch pizza. You can always start there and experiment to see which weight you prefer. Hope that helps!

Thank you for the kind words! Hope the poolish turned out well!