agreed. Did a poolish this past weekend… best batch of dough ive ever made!
skylinetechreviews80
First of all is ricotta base, pecorino, seasoned cherry tomatoes, basil & fresh mozzarella pearls. The second pie is traditional margherita.
POOLISH PIZZA DOUGH RECIPE (Makes 4, 275 gram dough balls-67% hydration) Poolish Preferment 00 Flour – 272g or 9.67oz. Water – 272g or 9.67oz. Yeast – 0.75g – Final Dough 00Flour – 407g or 14.33oz. Water – 183g or 6.5oz. Salt – 19g or 0.67oz. Yeast – 0.57g –
For the Poolish Mix the water, flour and yeast together to form a smooth paste. Cover the container and let ferment at 70°F or 21°C for 7-8 hours. The Poolish is ready when it has tripled in size, and it bubbly, but hasn’t collapsed at all. –
For the Final Dough Add the second measurement of water to a large mixing bowl. Add the Poolish, second measurement of yeast and salt, then stir the mixture with a fork to combine evenly. (No, the yeast will not die from the salt.) Add the second measurement of flour and mix with the fork until you have a shaggy pizza dough. Nest, use a wet hand and continue mixing the dough until it is relatively homogenous. Use the pincer method (see video) to more easily mix the dough by hand. Cover and let the dough rest for 10-15 minutes. Next, perform a series of stretch-and-folds to help active the gluten. Flip the dough so the folds are underneath, cover, and let the dough rest for another 10-15 minutes. Scrape the dough onto a counter and gently knead the dough for a few minutes until it is completely smooth. Form the dough into a ball, place it into a lightly oiled container, cover it, and let the dough proof at 70°F or 21°C for 2 hours. Next, divide the dough into 4, 275 gram pieces. Ball them up and place them into lightly oiled container. Rest for 30 minutes, then place the dough in the refrigerator overnight to cold ferment. The dough is ready to bake for dinner the following evening. Remember to pull the dough 1-1.5 hours before stretching.
SilentOrchestra22
What oven do you cook with?
Mechabite
Perfetto!
Hangin-N-Bangin-4761
Bro, you’re god tier. Are you on pizza forums?
Affectionate-Arm-405
Thank you for showering the step-by-step instructions. I will probably try making it tonight for the weekend. I’ve never done the Poolish method before. Overall how much more trouble would you say it is? Does it add more time to make of course but also more time for planning
6 Comments
agreed. Did a poolish this past weekend… best batch of dough ive ever made!
First of all is ricotta base, pecorino, seasoned cherry tomatoes, basil & fresh mozzarella pearls.
The second pie is traditional margherita.
POOLISH PIZZA DOUGH RECIPE
(Makes 4, 275 gram dough balls-67% hydration)
Poolish Preferment
00 Flour – 272g or 9.67oz.
Water – 272g or 9.67oz.
Yeast – 0.75g
–
Final Dough
00Flour – 407g or 14.33oz.
Water – 183g or 6.5oz.
Salt – 19g or 0.67oz.
Yeast – 0.57g
–
For the Poolish
Mix the water, flour and yeast together to form a smooth paste. Cover the container and let ferment at 70°F or 21°C for 7-8 hours. The Poolish is ready when it has tripled in size, and it bubbly, but hasn’t collapsed at all.
–
For the Final Dough
Add the second measurement of water to a large mixing bowl. Add the Poolish, second measurement of yeast and salt, then stir the mixture with a fork to combine evenly. (No, the yeast will not die from the salt.) Add the second measurement of flour and mix with the fork until you have a shaggy pizza dough. Nest, use a wet hand and continue mixing the dough until it is relatively homogenous. Use the pincer method (see video) to more easily mix the dough by hand. Cover and let the dough rest for 10-15 minutes. Next, perform a series of stretch-and-folds to help active the gluten. Flip the dough so the folds are underneath, cover, and let the dough rest for another 10-15 minutes. Scrape the dough onto a counter and gently knead the dough for a few minutes until it is completely smooth. Form the dough into a ball, place it into a lightly oiled container, cover it, and let the dough proof at 70°F or 21°C for 2 hours. Next, divide the dough into 4, 275 gram pieces. Ball them up and place them into lightly oiled container. Rest for 30 minutes, then place the dough in the refrigerator overnight to cold ferment. The dough is ready to bake for dinner the following evening. Remember to pull the dough 1-1.5 hours before stretching.
What oven do you cook with?
Perfetto!
Bro, you’re god tier. Are you on pizza forums?
Thank you for showering the step-by-step instructions. I will probably try making it tonight for the weekend. I’ve never done the Poolish method before. Overall how much more trouble would you say it is? Does it add more time to make of course but also more time for planning