EASY Poolish Pizza Dough Recipe [For PIZZA OVENS]
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- Опубліковано 5 чер 2024
- This Neapolitan poolish pizza dough recipe uses a low 60% hydration which works beautifully with a portable pizza oven including Ooni and Gozney. The lower hydration also means it resists sticking to pizza peels, which is often one of the biggest learning curves for beginners. Yet, the dough is still easy to stretch.
Combining a 24 hour poolish preferment with ANOTHER 24 hour cold ferment after balling the dough results in beautiful little pockets of air which is what results in the leoparding on the crust. Even though this is a 3 day recipe, you'll find the steps are very simple as most of it is waiting. This is a very repeatable poolish recipe!
#recipe #poolish #pizzadough #pizza
Used this at the weekend and man it was excellent. Thank you!!!
Man that looks fantastic!! I’m waiting for my Roccbox to arrive next week. Will definitely give your recipe a try! Thank you for sharing such a concise and to-the-point tutorial (unlike some other UA-camrs that keep on waffling on and on for 20 minutes) , this makes it easy to follow and replicate👍
Real pizza is an art that can't be rushed.
Awesome!! Tutorial I did 48 hrs cold ferment and came out YUM YUM . subscribed, cheers from California
Wow ❤
so yummy... 😋😋😋👍
Awesome 👍
Looks good. Do you have a text version of this recipe? What size dough balls are you making? Did I miss that?
@palapizzaovens thanks for the informative video! On your blog, I noticed you also have a pretty good Biga recipe. Any chance you can create such a video for us too?
Looks great! I am still working on the leopard look in my zio ciro. It looks more like a black panther 😅
Nice and easy to follow thank you but I want to make it tonight I have active dry yeast and instant yeast but not Caputo which one should I use please and how much of it ?
Can I just leave the balls at room temp for 8 hour as opposed to the final 24 hour cold fermente? I have made this dough a few times now it is great. But want to use it tonight and only made the poolish yesterday
This poolish recipe really nails it for me, everything worked perfectly. I don’t suppose you could post a sourdough
Pizza dough recipe?
what are you using for your proofing container
could i make this with a normal oven at home ? is the water at room temperature?
Brilliant video. What scale do you have I need one thanks.
I just have two cheap Amazon scales that had good reviews. A single gram scale when weighing out flour and water, and then another that goes down to 1/10th of a gram for yeast, salt, sugar, etc. And thank you for the kind words!
@@palapizzaovens at 60 percent hydration I found this pizza very hard to stretch
Is instant dry yeast better to use than active yeast? Why doesn't instant need to be activated?
Can this be made with AP flour?
What temperature is the water for both steps? Thanks great looking pizza ,also have seen the black stone pizza oven?
I aim for 85-95 degrees. Yeah I actually have the Blackstone here now that I'm testing out. Hope to have a video up within 2 weeks.
@@palapizzaovens thanks for the reply, I’ll be looking forward to it 👍
@@palapizzaovens I’ve always understood that if using a stand mixer the water should be ice cold for the final dough to avoid over heating the dough?
@domenicmirigliani1331 you are correct! I have a K.A mixer and found this out from Vito that the friction when mixing makes it warm. You do not need warm water, it will kill the structure of the gluten. Warm water is just used to activate the yeast to see if it's alive. If you know it's good,use cold water Bravo! 😊
Gabim o shok
Thank you . Would you please tell us how to make original Italian tomato pizza sauce ?
Thank you again
Original Italian pizza sauce is incredibly simple: it all starts with the best tomatoes. Most Neapolitan pizzas are simply San Marzano tomatoes that are crushed (or pureed, if you like) and then add sea salt to taste and maybe a bit of basil. While San Marzano's are the gold standard, if you're in the US, I highly suggest trying Bianco DiNapoli tomatoes. Easily the best I ever purchased.
can you make NY pizza with that dough? In your Ooni electric oven demo you made a NY crunchy pizza, is the same dough that this one?
No, for NY you want to use bread flour instead of 00 flour. Here is my NY recipe that I used: ua-cam.com/video/6MnGRX0zHI0/v-deo.htmlsi=ZKG9DW95PTwlyqz9
And here is a calculator that lets you easily customize it to size, quantity, and hydration: palapizza.com/calculator/#NY
Hi do you increase yeast and honey for the poolish as the recipe expands? would appreciate a tip if anyone has any.
If you double this recipe, double the yeast as well (the honey you shouldn't really need to). Once you get beyond 4x, then the yeast should decrease a bit. I believe there’s a calculator out there somewhere for this…
I would like to increase the flour to 450gms,to get bigger dough balls, how do I calculate the rest of the recipe?
What do you want to know ?
Do u have a link to your pizza dough board where it has the sizes of the pizzas ?
solostove.com/en-us/p/pi-prep-board
I did this gonna cook my pizza tomorrow however my dough balls did not make it out to 3 270 gram dough balls. I got like around 230 grams each
Hi, is it possible to leave the dough in the fridge for a 48 hour cold ferment?
For sure, I do this quite often if plans change or I know I won't have time the next day to get dough ready. No major difference between 24 and 48 hours imo. Once you get to 3-4 days, it will gain a more noticeable fermented/funk flavor
What if instead you just cold ferment the poolish only? I noticed the bulk ferment in the fridge it doesnt rise at all. Could i say cold ferment the poolish then the next make the balls and let those rise at Room temp? Would the flavor be that much different
If you're looking to shorten it by a day, which I also do depending on my schedule, I prefer to room temp the poolish instead. So it would go like this: make the poolish day 1 and let sit on the counter for ~6 hours. You want to see a good rise in this and lots of bubbles, but you don't want to go long enough where it all deflates.
Finish making the dough balls, and then place in the fridge for the cold ferment. Take out and let come to temp on counter for ~2 hours before baking.
With cold ferments in the fridge, you really shouldn't expect to see much rise, if any. The temps are cool enough to prevent overactivity, but can still help to develop some great flavor.
I@@palapizzaovens
I made the poolish using 300g of water, 300g of flour, 5g of honey, and 5g of dry yeast. Then, I made the dough 24 hours later using 1kg of flour, 610g of water, and 30g of salt. The total, including the poolish and the dough, was 1.3kg of flour and 910g of water. According to my calculations, this should result in a 70% hydration. However, the pizza dough came out extremely soft, making it difficult to stretch and very sticky. What might have gone wrong?
70% hydration doughs are very sticky, so I don't think you necessarily did anything wrong here. You can use a 50/50 mix of 00 flour and semolina to lightly dust the dough to make it easier to stretch without sticking. Or, try reducing the water a bit to 65% total hydration (60% even works too, but will have less of a puffy crust).
In a world of terrible dough videos, this was really simple to follow (and its not set up to make 8 dough balls like other recipes). Based upon additional research/optimal rise percentages, I think 1g yeast is too much of a percentage of the final dough? There also seems to be guidance of doing a very small % of yeast in the poolish, with the majority of yeast being used in the full dough.... thoughts? My dough did seem to overproof a bit....
Can I leave dough balls in fridge for 72 hours?
I tied this recipe, but I only left the dough in the refrigerator for 17.9 hours. Is that acceptable?
I think you might be ok 😂
18.1 hours, on the other hand...
😂🤣😂🤣😂🤣
U can go anywhere between 16 to 25 hrs to make Neopolitan pizza
If I want to use 2 kilo of flour would I increase the amount of poolish?
Yes you would want to keep the same ratio here.
May I use sugar instead of honey and if so, how much?
I would actually just go without any sugar in this case. The amount of honey we're adding isn't a lot, and the recipe still works naturally with just the flour, water, salt, and yeast. I've just always liked using a touch of honey in poolish preferments to give it a slight extra kick in activity, but it's not necessary.
How do you scale this recipe for let’s say 6 balls
This recipe is for 3, so you can just double the ingredients.
@@palapizzaovens are you sure because I’ve done that with other ingredients and the results have been disastrous. Don’t you have to adjust somewhere? I understand doubling the recipe to your results. That’s not usually the case in baking. I think I don’t know.
Why not out the whole dough for 24hrs in the fridge? What would be different in the outcome?
You definitely can do that, but it adds an extra step of waiting for the dough to warm to room temp before balling, and then proofing again after balling. By dividing it before the cold proof, you can just let it get to room temp before stretching.
The Thumbnail is very very dangerous tho 😂😂😂
Please include pizzas without cheese
Whole wheat would be better for health?
all this video is missing is some '70's porn music
this is another way to kook pizza 👉👉👉 ua-cam.com/video/mS5B5ywDlQ0/v-deo.html 👌👌👌
not everybody has a stinking scale thumbs down
It's the only way pizza should be made 🙂
It only takes 30 minutes from dominos
Keep on traveling coffee stooge
Make pizza from scratch and bake it yourself.. 100x more delicious than any place you’ve bought from. And you can always make changes each and every time to get the perfect pie to your liking
But how much will that cost you???? If you have the tools and the ingredients ( you know what youv'e put in lot healthier) then bake it yourself.
Ewwww
Nice and easy to follow thank you but I want to make it tonight I have active dry yeast and instant yeast but not Caputo which one should I use please and how much of it ?
Nice and easy to follow thank you but I want to make it tonight I have active dry yeast and instant yeast but not Caputo which one should I use please and how much of it ?