Most recent margherita vs my very first margherita
48 hour 70% dough made with poolish (300g flour, 300g water, 1g yeast) preferment. It's my favorite dough recipe, although lately I've been doing a Biga+Poolish hybrid with great success.
What do you think?
by fit_beer_belly
7 Comments
Ok-Grapefruit4258
Oh wow, I feel like I am in Italy (I come from there) with picture number one. Good job, guy, damn I can taste that from here. Thank you for the description, the photos…. and for keeping the tradition alive. Don’t stop, please, Look at how far you’ve come.
Twinkles66
You have nailed that come a long way
TR_CAD_Yasin
Keep up the good work pizzolio 🍕 🍕 🍕
DNYzt4r
How do you make a mix of biga and Polish? And what do you feel that does for the dough? Like, is it easier to work with, Is it better tasting? It looks really good!
maikaefer-flieg
This looks delicious! What are you doing differently now in regards to the sauce?
7 Comments
Oh wow, I feel like I am in Italy (I come from there) with picture number one. Good job, guy, damn I can taste that from here. Thank you for the description, the photos…. and for keeping the tradition alive. Don’t stop, please, Look at how far you’ve come.
You have nailed that come a long way
Keep up the good work pizzolio 🍕 🍕 🍕
How do you make a mix of biga and Polish? And what do you feel that does for the dough? Like, is it easier to work with, Is it better tasting? It looks really good!
This looks delicious! What are you doing differently now in regards to the sauce?
Amazing
Which one tasted better tho?