Splits your recipe into the poolish you mix first and the final dough — exact grams for both, for any number of pizzas.
Updated · How we source our numbers
A poolish is equal weights of flour and water (100% hydration) with a little yeast, mixed ahead. There’s no official share of flour — the calculator starts at 30% — and the dough's hydration doesn’t change.
A poolish is a preferment made with equal weights of flour and water (100% hydration) and a little yeast, left to ferment before the main dough. You choose what share of the recipe’s flour goes into it, and the calculator adds the same weight of water and all the yeast. The rest of the flour and water, and all the salt, go in the final dough.
Your total dough — and its overall hydration — doesn’t change; only the order you mix it in does. If the poolish would need more water than the whole recipe has, the calculator tells you to lower the poolish share or raise the hydration. Choose Biga for a stiff preferment and set its hydration.
There’s no official yeast figure for a poolish, so set the yeast % yourself; it all goes into the poolish.