POOLISH DETROIT Pizza Recipe Baked in OONI VOLT

We all love using poolish for Neapolitans, so why not Detroit-style?!
Extended-fermentation Detroit pizzas are super popular, but most people do a room temp ferment for hours upon hours, which can noticeably affect the taste (too much can be a bad thing).
In this recipe, I tested out a poolish from bread flour. The end result had a tighter bread crumb than I thought it would have, but the bite and taste were noticeably better compared to my standard Detroit pizza recipe. I really like the results, but will play a bit with the fermentation to see if it can be improved.
#palapizzaovens

[@timbrakefield8313]

Having a hard time understanding why this channel is still so small. I really like the format, I must be missing something?

[@palapizzaovens]

Probably because I have no clue what I'm doing when it comes to growing a channel 😄 But thank you, I appreciate it!

[@lukabrazi86]

Could you parbake these for four minutes and save the crust to top and finish the next day?

[@lukabrazi86]

How long do you bake after the 4 minute par bake?

[@palapizzaovens]

About 7 minutes, just make sure the heat adjustment is more toward the bottom burner than the top

[@jd5787]

Sorry but what's the total hydration of the dough please? How many grams of dough for a 10x14 pan please?

[@palapizzaovens]

73% hydration, and about 610g total dough. This is on the thicker side; you can go down to 500g total dough weight for a little thinner

[@jd5787]

@@palapizzaovens thanks much! I just discovered your channel. I love making pizzas at home. I will binge watch your videos over the next few days hehe.