My first! Do you knead your poolish pizza? My dough didnt come out great.
My first! Do you knead your poolish pizza? My dough didnt come out great.
by animaecreare
4 Comments
animaecreare
Ive been looking at vitos Lacopellis recipe where you keep the poolish in the fridge overnight. After that he doesnt really knead the dough. He just slaps and folds it and its very sticky. I tried this recipe. The pizza looks okay but it didnt taste as good 🙂 The problem was the dough
In other recipes he kneads it alot 🙂 Im so confused ……
When it was time to shape the round pizza the dough breaks and you cant stretch it. So Im thinking what did I do wrong? To long fermentation? No kneading?
JugglingYogi
The gluten will develop on its own with enough time, there isn’t really a need to excessively knead for pizza.
If you’re having trouble with dough inelasticity, it’s likely you’re balling your dough too soon before using.
How long did you bulk ferment the dough, and how long did you let it rest after balling before using?
4 Comments
Ive been looking at vitos Lacopellis recipe where you keep the poolish in the fridge overnight. After that he doesnt really knead the dough. He just slaps and folds it and its very sticky. I tried this recipe. The pizza looks okay but it didnt taste as good 🙂 The problem was the dough
In other recipes he kneads it alot 🙂 Im so confused ……
When it was time to shape the round pizza the dough breaks and you cant stretch it. So Im thinking what did I do wrong? To long fermentation? No kneading?
The gluten will develop on its own with enough time, there isn’t really a need to excessively knead for pizza.
If you’re having trouble with dough inelasticity, it’s likely you’re balling your dough too soon before using.
How long did you bulk ferment the dough, and how long did you let it rest after balling before using?
Looks great to me
This looks incredible. Be proud