Tiga and Poolish Starter

Embarking on a journey to create the perfect pizza dough requires the foundation of exceptional starters that infuse each batch with flavor and complexity. Here, I present to you two indispensable starters, Tiga and Poolish, which serve as the heart and soul of many delightful pizza recipes found in this book and my restaurants. Tiga, my twist on the classic Biga starter, features a higher hydration of 70 percent, lending an unmatched texture and taste to your dough. On the other hand, Poolish follows the traditional proportions of equal parts water and flour, boasting a hydration of 100 percent for an even more delectable outcome. As you dive into the world of pizza-making, these starters will become your trusted companions, elevating your pizzas to new heights and delighting your taste buds with every bite.

TIGA:(MAKES 90 GRAMS)

• 0.14 gram (one-third of 1/8 teaspoon) active dry yeast or 0.42 gram fresh yeast, broken into small pieces
• 39 grams (2 tablespoons plus 2 teaspoons) cold tap water
• 55 grams (¼ cup plus 3 tablespoons) flour used in dough recipe

PREPARATIONS:

1. Put the yeast in a small bowl, add the cold tap water, and whisk vigorously for 30 seconds until the mixture bubbles on top. If the yeast doesn’t react and the granules float, discard and start anew with fresh yeast and water.
2. Add the flour to the yeast-water mixture and stir well with a rubber spatula until thoroughly combined. The consistency will be quite thick.
3. Scrape down the sides of the bowl, cover it with plastic wrap, and let it sit at room temperature for 18 hours. Refrigerate for 30 minutes to slightly cool before using.
4. If not using the starter immediately, it can be stored in the refrigerator for up to 8 hours. Bring it to cool room temperature before incorporating it into your dough.

POOLISH: (MAKES 90 GRAMS)

• 0.12 gram (one-third of 1/8 teaspoon) active dry yeast or 0.36 gram fresh yeast, broken into small pieces
• 47 grams (3 tablespoons plus 1 teaspoon) cold tap water
• 47 grams (¼ cup plus 2 tablespoons) flour used in dough recipe

PREPARATIONS:

1. Follow the same process as Tiga by whisking the yeast with cold tap water for 30 seconds until it bubbles on top. Discard and restart with fresh yeast and water if the yeast doesn’t react.
2. Add the flour to the yeast-water mixture and stir well with a rubber spatula until it resembles thick pancake batter.
3. Scrape down the sides of the bowl, cover it with plastic wrap, and let it sit at room temperature for 18 hours. Refrigerate for 30 minutes to slightly cool before using.
4. If not using the starter right away, it can be stored in the refrigerator for up to 8 hours. Bring it to cool room temperature before incorporating it into your dough.

YIELD: Each starter makes 90 grams.

SPECIAL INSTRUCTIONS:

• Use the same flour in your starter that you will be using in your dough.
• Make the starters with cold water to slow down the fermentation process for enhanced flavor complexity.
• Utilize a clear glass bowl to monitor the fermentation progress of your starter.

TIPS:

1. Ensure the yeast dissolves and bubbles when combined with water to confirm its viability.
2. Maintain the hydration levels specified in each starter for optimal dough results.
3. Store the starters in the refrigerator for no more than 8 hours before use.

The art of crafting exceptional pizza dough lies in the mastery of the starters that lay the foundation for extraordinary flavor and texture. In this exploration of Tiga and Poolish, you have discovered the key to unlocking the true potential of your pizza creations.

Tiga, with its elevated hydration of 70 percent, brings an incomparable chewiness to your dough, making each bite a satisfying journey of taste and texture. This Tony’s biga, affectionately named Tiga, infuses your dough with depth and character, setting the stage for a pizza experience like no other. Its slightly more hydrated version of the classic biga, carefully combined with cold water, slows down the fermentation process, culminating in a beautifully complex and flavorful dough.

On the other hand, Poolish follows the traditional proportions of equal parts water and flour, resulting in a higher hydration of 100 percent. This starter unveils a pancake batter-like consistency, offering a versatile and inviting foundation for your pizza dough. Like Tiga, Poolish is also prepared with cold water to encourage a more gradual fermentation, enhancing the overall flavor and depth of your dough.

As you embark on your pizza-making journey, these starters will become your most trusted allies. The 18-hour fermentation process allows for the development of rich flavors, making your pizzas true culinary delights. Though both starters can be refrigerated for up to 8 hours, it’s advisable to use them within this time frame for optimal results.

Remember, the starters are a reflection of your pizza’s personality. Use the same flour in your starter as you will in your dough, ensuring a seamless integration of flavors and textures. Keep a clear glass bowl to monitor the fermentation progress, reveling in the artistry of pizza-making.

With every pizza you create, whether you choose Tiga or Poolish, you’ll savor the joy of crafting a homemade pizza that rivals those from your favorite pizzerias. Delight in the process, involve your loved ones and cherish the moments of sharing delicious food together.

The magic of pizza-making lies in the harmony of the starters that lay the groundwork for your culinary masterpiece. Tiga and Poolish are your allies in this journey, offering you the opportunity to create pizzas that will delight your taste buds and warm your heart. Embrace the tradition, experiment with flavors, and let your pizza dreams take flight.