Not again!

[pnj]

Pizza again last night. This dough was made in one day. I usually do a cold ferment for a day or two in the fridge. But with this dough I did a poolish for six hours then added the rest of the ingrediants and let rise for another two hours. It tasted good, was very thin but the crust didn't have the rise I would have liked.

two blends of cheese, garlic, jalapenos and mushrooms.
http://img.photobucket.com/albums/v157/pnj666/uncooked-1.jpg

http://img.photobucket.com/albums/v157/pnj666/DSCF0024.jpg

[stinkyboy]

http://images.dailytech.com/frontpage/fp__homer_drool.jpg

[Damo]

I'm not sure what 'Poolish' is or if you should be adding it to food, but that pizza looks damn fine!

[pnj]

Poolish is just flour/water/small amount of yeast. I think some people just use flour/water. it has more water then flour, the idea is that the flour becomes very saturated.