A Couple of Pizzas using Julian Sisofo’s Poolish Dough Recipe
Reduced hydration form recipe's original 70% to 65%. and went with 48-hour cold fermentation
by RolandSD
4 Comments
ImageInformal1286
Can you share the recipe please?
Quick-Bid-6221
This guy has been putting out some great content. Makes me want to buy a spiral mixer!
Complete_Fly_96
Looks delicious and thanks for sharing the recipe.
bankonme
Excellent turn out – I just used his recipe last week and I was actually disappointed in the flavour of the dough, mind you I only did a 24 hour cold ferment. The texture was excellent, super puffy, but it didn’t have a ton of depth of flavour. I’ve had better flavour using the PizzApp on my phone. Overall an easy and great result for myself, but perhaps the longer ferment gives it more depth?
4 Comments
Can you share the recipe please?
This guy has been putting out some great content. Makes me want to buy a spiral mixer!
Looks delicious and thanks for sharing the recipe.
Excellent turn out – I just used his recipe last week and I was actually disappointed in the flavour of the dough, mind you I only did a 24 hour cold ferment. The texture was excellent, super puffy, but it didn’t have a ton of depth of flavour. I’ve had better flavour using the PizzApp on my phone. Overall an easy and great result for myself, but perhaps the longer ferment gives it more depth?