Poolish Pizza Dough | Authentic Recipe For Pizza Dough With Poolish | Relaxing Food Making Channel
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- Опубліковано 5 лют 2025
- Poolish Pizza Dough | Authentic Recipe For Pizza Dough With Poolish
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❉ About this poolish pizza dough
In this video from Food Talks, you will learn how to make an authentic Neapolitan style pizza dough with poolish. The best part about this recipe is that you don't need a dough mixer and everything is done by hand with no kneading required. This overnight pizza dough with poolish has a particular flavor provided by the long fermentation and a very small amount of yeast which makes it light and easily digestible. It also makes a crisp, airy-rimmed and delicate pizza crust. Finally, the high hydration produces a softer dough which is ideal for cooking fast (under 2 minutes) in a 450C pizza oven, or in a regular oven if a pizza oven is not available (5-6 minutes).
Ingredients for poolish:
500g white 00 flour
500g water (room temp)
0.4g (1/8 tsp) instant dried yeast
Ingredients for final dough:
500g white 00 flour
100g water (41C)
21g fine salt
All the poolish from recipe above
Instructions for poolish:
1. Mix flour, yeast and water by hand until incorporated. Cover and leave 12-14 hours at room temperature.
Instructions for final dough:
1. After poolish has proofed for 14 hours, add final dough ingredients to the poolish and mix by hand until everything is incorporated.
2. Rest the dough for 20 minutes, and then fold the dough. Repeat a second time after another 20 minutes.
3. After the second fold, add 1tbs olive oil on top of dough to avoid sticking.
4. Cover and let the final dough proof for 6 hours at room temperature.
5. When the final dough has proofed, you can divide into 250g pieces and form dough balls.
6. Let the individual dough balls rest for another 1.5 hour at room temperature, under a cloth.
At this point, you can also place the dough balls in individual containers and leave them in the fridge for up to 2 days. This will give them an even better taste.
Thank you for watching! You might also enjoy these relaxing cooking videos:
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❉ About this poolish pizza dough
Learn an authentic recipe for pizza dough with poolish method. This poolish pizza dough is perfect for Neapolitan style pizzas and it will produce a fluffy & easy to digest pizza crust.
Question of the Day ⚡ What's your favorite pizza style? Let us know! 👇🏼👇🏼👇🏼
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➡️How To Get The Right WATER TEMPERATURE For Perfect Pizza Dough ua-cam.com/video/XHQu7TghCws/v-deo.html
Thin and crispy for me!
I don’t understand the question or it’s a trick question, authentic dough correct, there’s only one way to make a Neapolitan margarita
Hi Matthew, thanks for your comment. You are correct there is only one way to make Neapolitan Pizza. This was just a general question for our viewers to see what type of pizza they prefer? NY style, Deep dish, or Neapolitan like this :)
Thin.
Semolina pizza dough for me adds texture and chewiness, I use 1/3 semolina flour with 2/3 strong flour
I've tried a number of dough recipes for pizzas in my Roccbox, and this one is still my favorite. Thanks for the step-by-step walkthrough. So helpful!
Can I do the final proof for more than 6 hours?
Can I freeze it ?
Can it be made with flour
Great video is the measure you used for the yeast a 1/8 teaspoon or did you use a 1/4 teaspoon measure and just use half thanks
Thank you :) If i remember correctly it was 1/8th spoon
@@FoodTalksCo thanks I'll have to get one much appreciated
Where can I find this recipe???
What’s that yellow coloured flour ?
Wow!
Educational.
Healthier Methods for a flavoursome Pizza Dough, bread, etc. …. Poolish the pre-fermentation process.
A Must!
Thank you for sharing your professional skills.
Greetings from Singapore 🌷🌷🌷
Edith
Thanks for the comment
If we exceeded the time poolish method , will it effect the making of the pizza?
Hey Catherine, yes the dough may become too acidic and the taste wont be nice. It will also become more difficult to handle if you leave it too long :)
It is quite hard to estimate the time poolish . I must need to know what time to start poolish before baking to eat?
Made these last week, Came out well on the Ooni, Better than Ooni's Classic Pizza Dough recipe, thanks for the info
Hi can I use oil with this recipe ? Thank you
Hello , yeah if your using a home oven with low temps you can use oil to help browning . In the pizza oven with temps over 800f no need for oil
Can I leave poolish to ferment at room temperature longer than 14 hrs. Let’s say for 20 hrs. If so do other steps change in receipe? Thanks
Hello Roberto , yeah sure just reduce the amount of yeast a bit and you should be ok .
Could I use this for baguettes as well?
Yes definitely, i would just use strong bread flour instead of 00 pizza flour . Also %
increase hydration level to 70% . Hope this helps. Let us know how it goes :)
Great video what is the final hydration for the final dough? thanks
Hello friend, thanks for watching its 60% all info is in video and in description under video .
can i use a mixer.with a dough hook.since.i have athritis and its.difficult for.me.to use both hands. 😞
Hello , sorry to hear that. Yes for sure you can , no problem .
thanks so much. im.a new.subscriber. hope ill be.successful with my attempt.
Im selling pizza from home and i dont have a chiller to cold ferment my dough. Will definitely try this method.
wow thats a great idea, i hope it works for you. What type of oven are you using?
@@FoodTalksCo electric with pizza stone. Temperature 290C for 6 mins works best for me now. Im doing NY style pizza btw. Just wondering:
1. if i change your recipe to my recipe but use the same poolish method, will it work?
2. The flour needs to be 50/50 for poolish and final dough. If i stick to this, i can change the flour weight suitable for me right?
3. Do i need to add yeast in the final dough or the 0.4g in poolish is enough?
@@FoodTalksCo 4. If i use stand mixer, will it be easier to mix the poolish and final dough?
@@shahmis7894 for this temp and NY style i highly recommend this recipe its made specially for the pizza stone ua-cam.com/video/TMNey-Biuso/v-deo.html
@@shahmis7894 yes you could for sure .
is there any faster way to make it because i saw that you have to first let it rest for 14 hours and then again 7 hours ( expect the mix that you have to do during that ) ?
Hey Glentis, yes you can increase the yeast amount and shorten the time. I dont prefer to do that though, as the long fermentation time makes the pizza much lighter and more easy to digest. It also tastes better somehow.
is kneading not required? just folding?
Hey Samuel . Exactly, that is the beauty of this method ,especially if you dont have a dough mixer. The gluten will develop with the long fermentation time. Let me know if you try it :)
Can I make the poolish and use it the same day?
Hello , the point of the poolish is to have a long fermentation so the dough become light and digestible. Technically you could add more yeast and do the recipe in the same day but its not recommended :)
How much yeast in grams?
Can I fridge the poolish for 24h?
Would this let me make my dough balls 24 hours later without needing an additional 6h + 1.5h after balling?
Hi from Germany! Very nice video 💯 but how many grams of dry yeast do you use? Or how many grams is 1/8 tsp? I’m using the dry yeast from Caputo, is that right?
Thank you!
I am from Germany too, but live in the States. Nimm einen halben teeloeffel.
Danke 🙏🏼
Can I use active dry yeast? If so would I do anything different?
Yes for sure. Just dissolve the yeast in water to activate it before adding to the flour. Hope this helps
Can you mix this in a stand mixer with dough hook or is it best to hand mix? and also what kind of temperature was the room thanks
Hello my friend yes for sure you can use a mixer no problem at all. Just let the dough rest every few minutes while mixing. The RT is around 21c . Hope this helps :)
@@FoodTalksCo Thanks for the speedy reply yes will just need to adjust the yeast as my room temp during the night is about 15/16c around that area
@@daviddouglas9227 No worries, you can also increase the temp of the water by a few degrees if you want . Hope it works out
Hi how long does the dough last in the fridge? Thank you!
Hello 👋 you can leave it up to 2-3 days in fridge . Just make sure to let it come up to room temperature before cooking it.
Hi, how do you scale down this recipe (in particular the yeast used in the poolish)? I'd like to make 2 pizzas. Thanks a lot :-)
Hello Gaelle, yeah you can just halve all the qtys in the recipe and it should work with no issues.
can I make pizza with this dough and bake it in a pan? at what temperature?
Hello George, yes absolutely. You can put it in your regular oven at max temp. a pizza stone or steel also work good. Preheat the oven for at least 35 min before cooking it.
Why isnt there a poolish recipe for small batches?
You can cut all ingredients in half :)
If you want to leave in the fridge for the next day, should you put it in the fridge after forming it into 250g balls or before that?
Hey Aya , I usually put them after forming the small balls. Just make sure to put them in air tight containers. When you want to bake the pizza also make sure to give them enough time to come up to room temperature before baking. Usually 2_4 hrs depending on room temperature
Can I reduce this recipe by half and just make 3 250g dough balls? Or would I have to tweak anything?
Hi Steve yes of course you can We do it all the time. Just half the qty of all the ingredients :) You can also freeze the remaining dough balls if you dont need them instantly. Hope that helps
@@FoodTalksCo That was going to be my next question. At what point would you freeze them if you were going to? And thanks again for the help. We’ll see in 7 hours or so what the result is...
@@stevegammill495 No worries my friend . Just freeze them when the dough balls are fully fermented, so if you are using the our recipe that would be 2-3 hrs after you ball them. Make sure to put in air tight containers and brush some olive oil on the dough before freezing them. When you want to use them take them out of the freezer and let them reach room temp before cooking them . Hope this helps
@@FoodTalksCo perfect! Helps a ton! Keep doing the lords work!
Nice! But why does the water has to be 41 degrees? And the poolish just room temp?
Hi Dennie, great question. This is to give the dough. the extra boost to ferment since the bulk ferment is only a few hours . I put minimum amounts of yeast so you need to compensate with warm temperature. Hope this clear things up
How many 250g balls will this recipe make?
Its enough for 6 250gr and you will have around 100 gr left over so you can make bread or a small pizza with it :)
Hi, great video! how do you know how much yeast to use in the poolish, what is the bakers percentages for this recipe? Thanks!!
Hello :) Here are the ingredients :
Ingredients for poolish:
500g white 00 flour
500g water (room temp)
0.4g (1/8 tsp) instant dried yeast
Ingredients for final dough:
500g white 00 flour
100g water (41C)
21g fine salt
All the poolish from recipe above
so its 0.4 gr of yeast (1/8tsp)for each kilo of flour. If its very warm weather i usually go lower.
you can find the full recipe in the description
Hope this helps :)
Uploading my first episode of my pizza journey currently it’s part 1 of it the making of the thin crust dough
😋
What is pizza flour?!
Oh looks like the recipe it's just 00 flour again
correct Marc, for Neapolitan type 00 is the best .
I like poolish method but usually i use only a part from my prefermented dough and it's ok. My question is what's the name of this music hhhh.
Hello :) its ES Fog by Timothy Infinite
@@FoodTalksCo thx.
Can I use this recipe for 72 hour fermentation in the fridge? If so, fridge after balling them up?
Yes, absolutely just put them in small oiled containers . Make sure to let them reach room temp before you cook them .
@@FoodTalksCo I appreciate it!
@@marcohernandez9674 Any time my friend
Is this style of dough only for neopolitan or can I use the dough for grandma and sicilian pizza.
Thank you
Michael
Canadian Pizza Lover
Haven’t watched the video yet but I noticed you have the same flour as me from Costco and the same Walmart scale 😂
No way! Haha then you really need to try the recipe :)
Is this recipe considered a 50 percent poolish recipe thanks
Yes exactly, because 50% of the flour is in the Poolish .
Looks like moore than 60% hydration!?
Hello Erhard, thanks for dropping in . Maybe it looks that way because we filmed on a hot and humid day :) what hydration do you use ?
To wet dough
The wetter the better
had to mute the bloody music!!!
Glad you enjoyed :)
No talking, explaining? No like.
To wet dough
The wetter the better