How I made my updated poolish dough recipe for pizzas. (recipe below)

The most anticipated and requested video on how I make my dough. This is an updated video on how to make my poolish dough for pizzas. This dough recipe works for me every time and I hope it does for you to.
Try it out and let me know what you thinks.
Total dough recipe:
420 grams of water
600 grams of flour
2 grams of yeast
5 grams of honey
18 grams of salt
Part 1 poolish:
210 grams of water
210 grams of flour
2 grams of yeast
5 grams honey
Part 2 dough:
Poolish
210 grams of water
390 grams of flour plus poolish
18 grams of salt.
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[@joshm886]

Just made the older version. Excited with the way it has turned out so far. Will be cooking tomorrow night! I'll try this one next time! 😊

[@user-fu8jy1yi7c]

Your dough recipe is perfect!

[@tejindersidhu7300]

Thank you for the great information and your efforts

[@susandubiel1211]

Great video, thank you! At what point can I freeze the dough?

[@BlackLight180]

Your dough looks so smooth. Good job👍

[@matermark]

Could you please post the link to Part 2? Thanks.

[@lucaswickes5842]

I totally love your videos and I'm a huge fan! I'm trying to master my pizza and you've helped a lot. Quick questions. Why doesn't your recipe call for oil in the dough? What setting and how long for a KitchenAid mixer?

[@nickdicarlo2633]

Hey man, awesome video. I have a Famag Im-5s so i watched your previous video regarding how you make your dough in that mixer. Do you ever do a double ferment (say another 24hrs bulk ferment in fridge after mixing?). In this video you mentioned adding poolish with the flour and then water, with the mixer would i just melt the poolish in water like you did in the other video then add flour half and half and salt? Thanks in advance!

[@matermark]

Why does the honey & yeast stay the same? You're confident the 2g of yeast is enough for any multiplication of the flour & water? Thanks

[@_ImReever]

Thanks for the video Jon, Wouldn't it be better to dissolve the salt in the remaining water before adding?

[@bobbyviti471]

Great video

[@ethanguest6762]

Bruh, I kid you not i literally am in the process of making your dough based off your other video for first time, Literally waiting an hour for it to be put in the fridge

[@nicholasjones2420]

What grams for fresh yeast please

[@ehehehehe8704]

I have a small question: when I finish making the balls, rest them for 2 hours and take them out. should I use flour on my plastic spatula to take it out?

[@katinathomas9735]

Hi Jon, thanks for answering my last question. Another question, why did you reduce the amount of yeast in this recipe?

[@Chillyvibes718]

Thank you for the video. I really like the way you explain every step.

[@grace12784]

What would the measurements be for 2 pizzas? The 70% and 50% are throwing me off

[@rabit0]

If I were to scale the recipe to 20 pizzas, would you recommend not changing the amount of yeast and honey?

[@robertcretu4363]

Hey man can you please break down the kneading process and put it in the description or here? It’s a little confusing to keep track of all the proofing breaks. Thank you. Great work

[@albertlembo7728]

would it be bad to dissolve the all the salt in the water added after the poolish?