Pizza making

[Sussan Estela Olaya]

Hi Hanan.
Could you please give me a bit more context about your question?.

The image you attached appears to be part of a response I gave to Gustavo, related to how many times croissant dough can be frozen and thawed without damaging the yeast.

However, the title of your question mentions “pizza making,” so I’m a bit confused about whether your inquiry is related to pizza dough or croissant dough, since they are different types of dough and behave differently when frozen.

But I see that your question is about the amount of water, which is why, before giving you an answer, I wanted to check if the image you attached is related to your inquiry.

I’ll be waiting for your reply so I can better assist you.
Best regards.

[Hanan Alem]

Sorry o have sent wrong picture 🥴

[Hanan Alem]

[Hanan Alem]

In the course is not clear gor me the amount of poish that i have to use with amount water!

[Sussan Estela Olaya]

Don’t worry, Hanan. I just wanted to make sure the image you attached was related to your question.

That said, the poolish is made with 82.5 g of flour and 82.5 g of water, giving a total of 165 g.Even though the recipe later mentions using “180 g of poolish,” you can absolutely use the 165 g you prepared.

The difference is minimal and won’t affect the final result.

As for the water:The recipe calls for 318 g of water in the final dough. When you add the 82.5 g from the poolish, you get a total of 400.5 g — which is right in line with the 68% hydration mentioned.

👉 So you can follow the quantities exactly as listed:
▪️Use the 165 g of poolish you made.

▪️ Add 318 g of water during mixing.

With that, your dough will have the correct hydration and should turn out beautifully.

That said, I’ll check in with the content team for a review, and I’ll get back to you as soon as I have an update.

Best regards.

[Hanan Alem]

After adding the polish with the final water and mixed the dough, should I use the dough the same day or is it advised to wait for one day?

[Hanan Alem]

Because is not clear in the course

[Sussan Estela Olaya]

Hi Hanan.
Once you’ve mixed all the ingredients and formed the dough, you don’t need to use it the same day.In fact, the recipe recommends letting the dough rest in the fridge, already divided into balls, for 24 to 48 hours before using it.

This cold fermentation is essential for:

✅ Developing better flavor

✅ Achieving a lighter, airier texture

✅ Making the dough easier to handle when stretching

So, the ideal process would be:
1. Prepare the poolish on day 1.2. Make the pizza dough with the poolish on day 2, divide it into dough balls, and place them in the fridge.3. Bake the pizza on day 3 or 4, depending on how long you choose to let it ferment (minimum 24 hours, maximum 48 hours).

I hope this information is helpful!

Best regards.