Been playing with multiple hydration Neopolitan doughs and having mixed results (all my errors).
Saw this dough recipe and thought why not, I swear it tastes so good even my son who never eats crusts ate the crust.
For 70% it was super easy to shape and stretch too. I made 250g balls but I think next time I'll go 275 just to give a little more room to play with.
Baked them with coal and wood at around 750-800 in The Ooni Karu 16.
by DonJuanMair
10 Comments
Wow
That crust looks absolutely perfect
Can you post a link? He’s got so many
Please just don’t do 5g of yeast for any random amounts of poolish. I realise that is Vito’s go to but it’s madness. His early videos were so much better.
I have a 50 percent poolish doughball in the fridge right now for 60 hours I’ll be taking it out within the next few hours I’ll drop dead if it looks like ops
That was the first dough I ever learned to make, it is super easy to do and I have never felt any need to explore any other doughs. It’s absolutely perfect.
It works really well for silicians if you like them thick and gooey. I just like to do the overnight poolish, mix in the rest to form the dough, and then wait another day to use it.
That’s my go to as well. Started adding about 10 percent whole wheat
Absolutely gorgeous looking pizza pie
Delicioso!!
Question for ya, when I have tried this dough, it is super fucking sticky. I can eventually knead and get it into a ball like he does, but it is still super sticky and then is also sticky when it comes to pulling the dough balls out of the container and launching the pizza, even if using semolina. How did you deal with this?