🍕 Poolish Pizza Calculator: Boab’s Secret Weapon for Artisan Dough That Slaps

🍻 Welcome tae the Tavern Dough Day

Right, so ye want pizza that’s stretchier than Sandra’s karaoke range and tastier than Davie’s steak pie on a Sunday? Ye’re in the right place. We’ve built somethin’ that’ll take yer pizza game fae “burnt frisbee” tae “holy crust, Batman!”

Introducing the Poolish Pizza Calculator — the ultimate wee tool for makin’ artisan-style pizza dough wi’ swagger, science, and nae guesswork.

🧮 The Calculator Itsel’

This ain’t just numbers in a box — this is dough strategy. Enter how many pizza balls ye want, how big ye want each yin, and how wet (hydrated, no emotionally) ye want the dough.

You tell it:

  • 🎯 How many dough balls? (e.g. 4)
  • ⚖️ Weight per ball? (e.g. 250g)
  • 🧪 Poolish % of flour? (e.g. 25%)
  • 💧 Hydration %? (e.g. 68%)

We tell you:

  • How much total flour, water, yeast, and poolish tae use
  • How much poolish tae pre-ferment like a classy sourdough but wi’ less drama
  • What’s left for the final mix when it’s go-time
  •  Hydration %? (e.g. 68%)

🔢 💥 Poolish Pizza Calculator – Plug in Yer Numbers Below

Poolish Pizza Dough Calculator

🤔 Whit Even Is Poolish?

It’s no a dance move. It’s a posh-soundin’ word for a wet mix o’ flour, water, and a smidge o’ yeast that ferments ahead o’ the main dough. Like Davie’s secret marinade for his lamb curry — it gets better the longer it sulks in the corner.

Poolish = Equal parts flour and water (by weight) + a wee bit yeast → Ferment for 12–16 hours → Magic elastic dough.

🥊 Poolish vs Sourdough vs “Just Chuck It in a Bowl

MethodTime & Skill LevelVibe
PoolishFancy but friendlyBalanced, stretchier dough
SourdoughFull drama and feeding req’dTangy, hipster bragging rights
StandardQuick and dirtyTight crumb, zero romance

Poolish gives ye artisan crusts wi’out needing a starter that’s got more demands than Sandra on her birthday.

🍕 Perfect for Neapolitan & Dough Snobs Alike

Gozney? Ooni? Big oven fae Lidl that smells like sausages? This calculator works wi’ them all. Higher hydration means airier crusts, leopard spots, and that chewy, bubbly bite that makes ye feel like a pizza god.

Hydration over 65% is where the joy lives.

🔥 Tips from Boab’s Dough Dungeon

  • Use a 1:1 ratio in yer poolish (flour:water, not whisky:soda)
  • Ferment poolish 12–16 hours at room temp — or lob it in the fridge if yer scared
  • Use the stretch-n-fold method — nae batterin’ it like it owes ye money
  • Full process: 24–28 hours fae mix tae pizza — aye, it’s worth it

🍯 Should Ye Add Honey or Olive Oil?

Short answer? Maybe. Depends if ye’re a Neapolitan purist or just like yer dough wi’ a bit of flair.

👉 Honey

  • Adds sweetness and faster browning.
  • Use 0.5%–2% max or ye’ll end up wi’ a dessert pizza by mistake.

👉 Olive Oil

  • Adds softness and flavour — great for pan or NY-style.
  • No’ traditional, but handy if yer dough’s clingin’ like yer mate on a night oot.

Just oil yer hands instead. Dough behaves better and ye don’t mess up the recipe.

🧠 Still Thinkin’ “Can I Just Guess It?”

Boab tried that once. Ended up wi’ a pizza shaped like Australia and crust so tough even Pixel gave up. Don’t be like Boab. Use the calculator. Nail the ratios. Impress yersel’.

Hydration over 65% is where the joy lives.

🎯 Try It Now — Nae Login, Nae Faff

Scroll up, plug in yer numbers, and get bakin’. Whether ye’re a part-time pizzaiolo or full-blown dough whisperer, this tool’s yer new best mate.

Ready? Let’s make pizza night legendary. 🍕🔥