Julian Sisofo’s 8-12 Hour Poolish (Recipe from YouTube):
• 1g active dry yeast • 150g water • 150g bread flour
Let that ferment and bubble up for 8-12 hours at a temperature between 60-80 degrees Fahrenheit, then mix in the final dough ingredients:
Final Dough: • Poolish • 190g water • 343g Tipo 00 flour • 13.72g salt
How to Make the dough:
1. Mix the poolish and allow to ferment overnight somewhere warm, between 60-80 degrees Fahrenheit. 2. Mix the poolish and the dough’s ingredients together in a large bowl using a butter knife. Rest the dough 30 minutes. 3. Slap and fold the dough on a tabletop using damp hands. Allow it to rest 30 minutes. 4. Take the dough onto the tabletop again and round the dough out. Allow to ferment for 1 hour. 5. Divide the dough into three 273 gram balls for Neapolitan sized pizzas. Allow to rise for 1-2 hours depending on room temperature (60-80 degrees Fahrenheit). They should double in size. You can also place the dough into the refrigerator after the first 30 minutes of fermenting. The dough will last up to 48 hours. 6. Bake and enjoy!
bdavid21wnec
What size do you aim for as the final size. I’ve been aiming for 12inches but thinking closer to 8 would give a better crust
3 Comments
Julian Sisofo’s 8-12 Hour Poolish (Recipe from YouTube):
• 1g active dry yeast
• 150g water
• 150g bread flour
Let that ferment and bubble up for 8-12 hours at a temperature between 60-80 degrees Fahrenheit, then mix in the final dough ingredients:
Final Dough:
• Poolish
• 190g water
• 343g Tipo 00 flour
• 13.72g salt
How to Make the dough:
1. Mix the poolish and allow to ferment overnight somewhere warm, between 60-80 degrees Fahrenheit.
2. Mix the poolish and the dough’s ingredients together in a large bowl using a butter knife. Rest the dough 30 minutes.
3. Slap and fold the dough on a tabletop using damp hands. Allow it to rest 30 minutes.
4. Take the dough onto the tabletop again and round the dough out. Allow to ferment for 1 hour.
5. Divide the dough into three 273 gram balls for Neapolitan sized pizzas. Allow to rise for 1-2 hours depending on room temperature (60-80 degrees Fahrenheit). They should double in size. You can also place the dough into the refrigerator after the first 30 minutes of fermenting. The dough will last up to 48 hours.
6. Bake and enjoy!
What size do you aim for as the final size. I’ve been aiming for 12inches but thinking closer to 8 would give a better crust
Nice 🙂