How to make amazing Pizza in 6 hours with dry yeast (Poolish. method). with. Massimo Nocerino
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- Опубліковано 1 бер 2022
- How does a Poolish work?
A Poolish combines equal parts flour and water (by weight) with some yeast (the amount varies according to the expected length of fermentation time, using less for longer, slower fermentations).
The fermentation is then carried out at room temperature for periods of time long enough to bubble up and increase its volume. At its peak, the volume starts to fall back slightly (recede) with the appearance of a wrinkled surface. This process can take anywhere from 3 to 15 hours, depending on the inoculation level. - Розваги
I can't think of anything more relaxing and encouraging than watching the real professionals at work. No squealing, no embarrassing shenanigans, no boasting...just solid craftsmanship, softly and humbly performed with pride and dignity. God bless...
So true and nicely put.
For two pizzas:
Poolish:
200g water
200g tipo 00 flour
3g dry yeast
Mix together and rest for 4 hours
After, add to the poolish:
100g flour
5g olive oil
5g sea salt
Mix together and rest for another 30mins
Afterwards, cut into equal pieces (250gr) and rest for another two hours
Great video Massimo. Pleasant and humble. Twelve minutes of solid instruction, not 20 minutes of blabbing and boasting. I subscribed! Thank you.
❤️😁🍕👍🙏
Excellent video, thanks agian!! Quick question, do you use fine or course semolina flour? Thanks
I would recommed you to add little bit of olive oil on top of pizza balls when they are about to rest and being covered. It's much better option thrn flour and it won't stick at all.
Everything else is perfect. I also using polish method and do 1 day before. Room temp for 1 hr and 16 to 24hr in fridge, but FINAAAALY i found the way to work with polish in same day.
Thank youuu🙌☺️🍕
Cheers from Ireland🇮🇪🍺
Dear Professor! I have just finished your recipe! Due to the high humidity 68% and the high temperature 28C in my house (Indonesia), the entire process until lunch took 4 hours! Poolish was fully developed in 2 hours. The final dough was ready to divide within 30 min. The last rest was achieved in 1 hour! The final dough to stretch was amazing huge! Next time I will reduce the yeast to 1 gr and try to ferment the poolish in air conditioning in my kitchen. The final rest needs to be about one hour and I think I can achieve it by placing the two balls in sandwich between to boxes top and bottom containing packs of ice. The flour was the highest protein content here, 13,5%! But the overall taste! Oh my God! I never approached this taste in months since I started learning pizzas. It remembers me a little the Brussels waffles dough, very light. Thank you very much for this tutorial
❤️🍕🔥😊👍🙏
i do lots of biga in the tropics, >90% humidty >90F ... and use a small block(s) of ice in an old cooler to help keep the preferment and balls from high temps/humidty ... if it gets too cool i slip the ice in a plastic bag sometimes on overnight cooling .... usually takes 2 small blocks of ice for 18 hours at 18C .
Wow, I'm from indonesia too, I'm confused about too fast in poolish (tropical yeah), I will try to reduce yeast then.
I've tried this recipe twice now and our family and friends are very impressed with the lovely pizzas, many thanks Massimo. You are popular in France!!
❤️🍕👍🙋♂️🇫🇷
This is just great and deserves way more views!
Thank you!🍕😌🙏
Thanks!
Bravo!
Wow ❤
nice going to give this a shot.
You are the best!
great video enjoyed it
Awesome, definitely will be trying this soon! Thanks for posting, I subscribed to your channel!
Thank you for sharing your art
Great video . Thanks.
Great video chef!
Thanks again Massimo 🍕 such informative videos 🍕
I made this, it’s amazing!
He's a true artist!
Great video ....thank you👍
Used this method. Fantastic thanks.
This recipe ROCKS if you need same day pizza dough! Thank you for posting it!!
Buenisimo 😍
I've been watching your channel for a few weeks, and then I saw this recipe. This one looks great for a short proofing period, and also the poolish kind, which is a huge bonus, and now this is my go-to pizza recipe. I like your no bells or whistles approach, and being myself an avid pizza aficionado, I can see that you know and love your craft.Thanks for sharing your knowledge. Saluti da Montreal, Canada.
Very well explained without a lot of empty chatter. Thanks so much!!
Thanks for another great video. Must try this dough recipe 👍🍕
Looks very delicious :)
Thanks for a faster pizza dough chef...gonna try it right now.
Top work mate , love your videos. I have just finished building my brick oven and in the process of curing. I cant wait to try out the dough recipe
Wow proper instructions no stupid jokes straight to the point well done thank you. 👍
You make everything so simple thank you 🙏🏻
This looks like a great and excellent dish for sure.👍 Love the ingredients.🧡 Nice job🧡 thanks for sharing 🧡stay connected🧡
you are like a teacher thanks
When you say rap with cling film ,you really mean it !
Thank you excellent
this is the best way for helping me.
Bravissimo 👍👍
Looks delicious 😋☝🏼🍕❤️🤩💥💯🙏
Hello Massimo. Defiantly I need to find you on the street when back to visit London. I love your set up! I think it's brilliant! Thank you for your clear information! Waiting now for the first fermentation.
Pizza and Peace!!! Couldn't agree more :)
Nice and hairy! Love these videos.
Thanks for showing the quick way , same day. God bless…..
Come sempre molto Bravo
Just found your channel Massimo as I'm just starting to look in to making pizza properly at home. This video is absolute gold if for no other reason than it's always a joy to see a true artist at work. Truly fantastic.. can't wait to give this a go.
ive been using this recipe for a month or so. It's easy, comes out so good. it gets better every time, as I sharpen my own skills.
Wow!
This is a great receipt learning a fast method.
Thank you for sharing
Greetings from Singapore 🌷🌷🌷
Edith, a happy Subscriber
Thanks
👍😁🍕🙏❤️
The best pizza dough recipe I’ve tried by far, especially for same day!! The only thing is I couldn’t get the same so pockets on the crust. I was using a home oven… this guy is the real deal!
Yeah there's definitely a quite a difference between a home oven obviously as you well know, and a pizza oven. If you love pizza, and you make it often, I would highly highly encourage you to get yourself a propane pizza oven. You can get them pretty cheap these days, well, I don't know about cheap lol! But, most of them, out Oonis for sure, there are flexible payment plans. So anyone can truly have an oven today. But you can find cheaper then Oonis, if it is a pizza oven, they just truly give you what you're looking for. It will elevate your game times 10 I promise you!
Lovely, airy and crunchy ... thank you so much .. also made white pizza, was great too 🤗🤗
I will do this recipe, it is perfection. Simple, honest and it looks delicious.
Thank you Chef.
🍕👍👍👍🙏
It's a simple pizza yet it is the most beautiful! Colors of Italia. 🇮🇹 love all you techniques and instructions! The best!
🙏🙏🍕🍕🇮🇹🇮🇹
Thank you very much maestro for you dedication
I would like to keep those balls in the refrigerator could you tell me please for how many days I could and what to do when I pull them from the refrigerator before streaching the pizza?
Thanks a million one more time
Best regards
Good gosh!!
You sir ARE the _Michelangelo_ of pizza! Thanks for sharing.
side note: when I heard _Margarita_, I fully expected the addition of lime and tequila 😅
Dear Massimo, next time I visit London, we definately meet in Hoxton. Thank you for so much good advise in making pizza and go on as you do! I really much appreciate it - THX a lot and greeting from Germany. Arne
Thanks Roter. you are more than welcome !!!!!!!!!
Thank you Massimo for this video! I'm just embarking on my final two hour proof. Quick question, I bloomed my active dry yeast at 105F prior to the 4 hour fermentation, is there a risk in using water that warm? Thanks!
6 hours and 30 minutes.
Good enough for me
Thank you, Chef, for another great video.
I would like to make six pizzas. How many percentages of ingredients do I need to use in the poolish?
And, How many percentages of ingredients do I need to use in the dought?
One day I will eat your pizza in Londres.
Love you!! I hope the pizza was nice and airy and not hairy:)
😂
Thank Massimo for this video. Since using your sourdough recipe, I am not sure I can go back to using dry yeast, but it’s good to know how to do it if I do
Sure absolutely. This it's good method if you need on short time baking .thanks for the comments 👍🍕🙏
That's got good brown colour than the usual sourdough because yeast converts starch to sugars effectively than sourdough due to less acidity in the dough. It is also much airier than sourdough ones.
This is a great video! What is the second flour you used when you stretched the ball before before adding toppings and putting into the oven?
Semolina rimacinata
Thank you Chef for another great video.
I do have a question! As most of us do not have a wood burning pizza oven and will be using a gas/electric oven what is the cooking temperature (and estimated time)?
Goofing temperature for gas and electric oven it's around 370 for 10minutes and half
How long do you knead the dough?
Thanks as always for providing new and simple ways to make amazing pizza!
I did try out this recipe last Friday night, but I found the dough to be a bit too soft and it kept ripping in the oven. Thankfully I was able to salvage most of the pizza. Nonetheless, the crust was very good.
Thanks for the comments I know the dough it's a bit softly. If you struggle next time reduce a bit the hydro
Tried this for a typical type of pizza and rise of crust and flavor was good. I didnt get the same flavor as when I cold ferment for 24 hours, but it was still good.
If you substitute 10% of the flour with white whole wheat flour or light rye flour, you can get more flavor in short fermented doughs.
Greetings from Finland
Thanks for the great videos!
Can this dough be scaled if even I want 4 pizzas or more?
Thanks so much. Yes sure.
I really like this method you can set it up to ferment before work, and once you're home it's a matter of finishing the dough and assembling the topping
That's right ✅
👍🍕🍕👍
Can you share what kind of dry yeast this is? Instant dry yeast or active dry yeast
Massimo, thanks for all of your videos! My homemade pizza journey started about a month ago. this recipe is awesome! I have been using Bread Flour, should I switch to "00" flour?
00 would be better
Thanks!
@@massimonocerino I've tried bread and "00" flour and don't find any difference. Both doughs handle about the same.
May I ask if what are other alternatives for flour if we do not have that rated 00 type of flour. Thank you❤
Anyway, I love all your videos.
You can use bread flour or strong flour
That is a beautiful pizza Chef! I have made my dough recently with poolish and It takes 3 days. I really like this recipe for 6 hours!! Is the taste pretty much the same as letting the dough ferment for longer?
3 days the gluten charge and lose a bit quality. Reccomend max 24 hours
Just found and subscribed to your channel..love it! If I want to make this faster dough can it be put in fridge to be used the next day and if so should it be reshaped into balls before? Trying to get dough done the day before and just take balls out to room temp before making pizza the following day.
Hello,
So is that a yes…can stay in fridge and do I reshape?
Thanks
Thanks for the video, I really enjoyed it. What temp is your oven at?
380/400
@@massimonocerino Celsius!!!!!
Love this recipe!! Can you make this with bread flour?
Should be OK
@@massimonocerino thank you!
Can I use bread flour for the poolish and substitute AP flour for the additional 00 in the final dough? What would that do to texture, stretching etc.?
Yes you can.
I want to try using this recipe with Caputo Red “long fermentation” flour. Wonder if this method needs to be adjusted
for the kind of flour I have
Yes you can use just need more time for raising
Hi Massimo
I very much enjoy your videos, which as a complete novice at pizza making I find very useful and encouraging!
I do however need your help please. My first effort at making pizza dough followed the recipe in the Ooni guide ( we have an Ooni Karu 16), but when it came to stretching the dough it was very stiff and I could not stretch it into anything like a 12 inch circle. I then tried following your recipe and instructions for this 6 hour pizza dough. A much softer dough and, at the end of the 6 hours I had high hopes of being able to stretch the 250 gram dough balls as shown in your video. Whilst the dough was much softer, I still could not stretch it to anything like 12 inches. It was still quite stiff and resisted all my efforts to stretch it out following your instructions in the video. You make it look so easy!
I am really not sure what I am doing wrong. Any ideas or tips please?
Thanks for the comments. Maybe you do wrong stretching or the hydro it's to highlight for beginners try to to a 60% hydro and 200 gr pizza dough
Thank you for sharing and for a very great video. And doing a pizza dough in 6 hours is really time-saving. Just have one question, I noticed that you did not add any sugar/honey to the poolish. Is that on purpose? Thank you.
Thanks for the comments. This not poolish also I never add sugar or honey in my dough
@@massimonocerino Grazie mille per il cosiglio.
*consiglio
I really like your pizza channel. the only thing what concerns my is the use and waste on plastic foil. we also should mor think about our environment even when we cook.
👍 hope those crows got a piece 😀
Thank you Massimo. What would be the amount of yeast and time in fa fridge if Poolish fermentation is 24 hours?
1 gr of yeas
I want to make this but I'm not sure what the last thing was that you added. It sounded like you said 5 grams of Holy Water, or Oily water? What was that? It looked like olive oil? Unfortunately , no text was shown on the screen for this last ingredient to show what that was. Thank you for clarifying that so I can make this recipe! Thanks for the video. I've been looking for a recipe for a same day, poolish recipe that is for just one or two pizzas for myself and my grandson! Life is good!
5 gr olive oil
@@massimonocerino Thank you so much. I'm so eager to try this over the weekend! Life is good! 💕💕😊😊👍👍😊😊💕💕
I want to make 6 pizzas, what would the quantities be and how much yeast? I want to proof for at least 24 hours up to 48.
Thanks Massimo! Quick question, how much yeast and salt should I use for 4 and 6 pizzas?
1kg flour 25 gr salt
Yest 2 gr
Is the recipe available in print or do I just need to watch the video and take notes? Also, for this short a proofing, would fresh yeast help develop more flavor? If so, what quantity if fresh yeast equates to the dry yeast used? Thanks for a great video!
Dry yest 2/3 gr fresh 4/5 gr
Can you ferment the poolish for 24hrs? And should this be done in the fridge or at room temperature? Great video
Yes definitely you can
I do room temperature with my sourdough starter
@@massimonocerino thanks for the reply 👍
I have one question: if i make an even smaller batch, for one pizza let's say, can i skip the 30 minute rest and just wrap it in a tray for 2 hours directly before baking it?
Yes you can
Hi there Massimo, we don't get 00 flour here in South Africa, is all purpose or organic flour ok for this recipe?
Should be OK to use alternative you need to be flexible what it's available on market. Hopefully should get good results
@@massimonocerino Thank you for you very much, actually just watching your video on making mozzarella
Hello, Dry yeast or Avtive Dry yeast? or is all the same?
Many thanks for sharing❤
It's the same
@@massimonocerino thanks....
nice one, would the recipe be the same for 30 pizza by just multipling the quantities? or would you need less yeast?
exacly. if you want at 6 hours time all 30 pizzas 6 gr of fresh yeast its ok
Hi I have question regarding refrigeration of the pizza dough. I want to make around 60 pizzas dough ball but i dont have a refrigerator at the moment to fit this amount of pizza balls. What can i do ? is there a recipe to make this amount of pizza balls with no refrigerator? I will be very thankful if can help me
@@G12sty12 use less yeast and use long leavening. flour like w 300/350
What would be the recipe for 5 pizzas? For 10 pizzas?
I believe the poolish recipe wouldn't change. Everything else would just multiple by the number of pizzas correct?
Could someone please explain the exact recipe for 5 pizzas and 10 pizzas?
Is solmilina better then flour when stretching
It’s better flavor
@@Salstravels No, semolina doesn't stick to the dough. Regular flour does.
Why don't you add any sugar or honey to feed the yeast?
Because flour feeds the yeast 😅 it's a myth that you need sugar/honey. How do you think sourdough is made? It's just flour and water.
Is it warm water or cold water in the dough?
Always cold
I used all purpose flour and my poolish was very dry, should I add more water?
Yes definitely
What type of dried yeast? Instant or just dry?
Dry
What temperature do you cook the pizza at?
400
@@massimonocerino thank you sir!
Wow, that is the shortest poolish I've ever seen! Do you have a recommended flour to use? You mentioned the W of 350 and 14% protein, but I'm not sure which flour meets that. I was surprised at how soft your final dough was even though you only had a modest hydration level and a high protein flour.
You can use also at any a 00 floor available in your country or manitoba flour
Caputo red for example
thank you. caputo red or blue is easy to get from Amazon
@@massimonocerino
Is red better than blue for wood fire oven? I always thought that blue was superior
@@MP-wy3hp red or blue its not differnt for any oven only the different. its blue 12 hours. leaving , red 24 hours
What is the temperature of the water?
I use room temperature and it works fine for me.