150g Caputo Nuvola 150g cold water 1.5g fresh yeast Mix and rest at room temp for 6hrs then in the fridge for 24hrs.
Next day, mix Poolish with 190g water + 340g Caputo Nuvola + 1g fresh yeast (booster) + 13g sea salt. 3 sets of stretch and folds every 20 minutes then a tight ball. Rest for min at room temp. Bulk ferment overnight.
Next day, ball up to roughly 280g. Rest 4hrs at room temp to cook or go directly into the fridge for up to 48hrs.
Mutti tomatoes+Galbani fresh mozzarella.
Cooked in Gozney Roccbox 850f for about 60 seconds total. This recipe was loosely based off my dude Julian Sisofo's incredible original poolish recipe.
Handful of modifications plus a different flour. Just experimenting and this one slaps! Pizza was as light as paper.
Even got a shout out from the man himself
by skylinetechreviews80
5 Comments
Looks amazing
Why is there a bottle of Estathe in almost all the photos?
Pizza looks fantastic. I notice that you’ve been using fresh yeast lately; do you notice a significant difference in flavor or proofing? Am also wondering how easy/difficult it is to work the approx. 80% hydration dough.
You’re incredible!
Nicely done.