Video link: https://youtu.be/YaXpbgu7VoM?si=49XOA44Twtnv7wWJ
No matter how far I sway, I always end up back at Julian Sisofo's Poolish recipe. It's got the best of everything. Pre-ferment that gives it a light airy taste and easy to eat.. great gluten strength, easy to stretch.. + awfully easy to make. I do drop it down to 65%,, and I use 169 g of water on the final dough.
Enjoy!
by skylinetechreviews80
9 Comments
Beautiful, simply beautiful! What about rising procedure, how many hours before and after dividing and shaping dough?
Love the crust!
For those of you that want a written recipe instead of trying to cook along to a video, it’s at https://juliansisofo.com/blog/poolishpizza
Thanks for that! I’ll give a try. BTW what water temps do you use? He doesn’t specify, but he’s just sort of lightly mixing without a lot of friction, so I suppose there’d be no need to use cold water. So I’m guessing it’s just lukewarm (~75°), is that correct?
Thanks! If I ever get an outdoor oven I will definitely save this. Beautiful looking pizzas.
What temp for the water?
I have my hands full with making just about every other style of pizza for now.
Perfect timing We’ve been looking for a new recipe. What temp/time do you cook at?
Assuming this is best suited for outdoor ovens pushing 700°+, yeah? Curious if this would work for a pizza steel preheated @ 550f
Guy stirs with a butter knife, in a metal bowl… great pizza, but for the love of god get a spatula you animal.
Thanks for sharing, Julian is a great chef and I always enjoy his content! Which oven did you use here?
Looks amazing