I'm in the process of trying a new pizza dough recipe that calls for a poolish (equal weights flour and water, with a small amount of dry yeast, left at room temperature overnight), as well as dry yeast added during mixing.
I've seen this before in many bread recipes, and I always wonder: what is the purpose of the poolish here? Based on my simplistic understanding of the science, after such a short time, I assume the yeast in the poolish is predominantly the same variety as the dry yeast that I put into it, so I don't expect it to be developing sourdough-ish strains. And the proportion of the poolish is small (about 10% of the mass of the dough) so I wouldn't expect it to affect the texture by much.
Is there an advantage to adding the poolish? Can someone explain the science?