No Nonsense Poolish Pizza Dough Recipe
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- Опубліковано 4 чер 2024
- Hello beautiful people! Here is my recipe for a poolish pizza dough recipe! If you are looking to up your Napoletana pizza dough game, then make sure you watch as I share my own recipe and technique for makin this pizza dough.
The results are spectacular. This recipe makes a dough with incredible flavour and wonderfully light and open structure, but crispy and crunchy when it comes out of the oven. If you follow along step by step you will get great results! I dive in a little more in this episode into some of the science of time and temperature to achieve a great result!
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Judging from the information you offer to share, the explanations given, and quality if video and end food results, you should have millions of subscribers. I don't go for the flashy hyped videos, you keep it real and down to earth. Please don't stop posting.
Well said and so true
That looks delicious! Great lesson. Thanks
Beautiful shine! Amazing Stretch! Your presentation was like a culmination of different ways to make “Poolish” You have successfully found the best Ive seen!! Thank you!
Very well done! Thank you!
Very detailed love it
I love the scenery...
Pretty amazing huh
WOW!! I have been a fan after Your “NO BS BIGA” video, this is real technique you show and share, Thank You!.
Thank you for your pizza recipe
Love this video thank you😊
UA-cam just recommended this channel and I watched for a few minutes then seen he only has 4.5k Subs!!! I feel you should have waaaaaaaaaayyyyyyy more. Hopefully the channel gets the growth it deserves. Beautiful background! The area looks like Lake Crescent, Washington. Awesome information you present here. Thank you!!
learned a lot thank you much..
Great recipe and I enjoyed your way of making it.. I'll give it a try for sure, cheers
Thank you so much!
Just love that view it brings back so many memories, great videos I have learned a lot thanks for being so clear. Could do with the written recipe to follow as well as the video.
Great video. I am definitely hoing to try this recipe. I cant wait. What flour do you use for stretching the pizza dough?
Excellent video! Well explained..
Thank you Larry!
new sub ...i bake most things from scratch and always looking to learn more ...and this looks bomb ...i usually do a poolish but mine takes 28 hours from scratch this looks incredible.... big thanks
Beautiful place and pizza
Great video!
Have tried other poolish recipes, however this one I’ve had consistently great results with. 👍
AWESOME Me too!
I was pleased to see you use poolish AND autolese (sp?) for your dough. I'm going to try it. It all makes sense and I like your calm voice and easy to understand illustrations. Some of the music was striking and loud but didn't discourage me from giving you my undivided attention. Fingers crossed! Thank you. Will most likely watch the video a few times!
Good Day this is the first time I have ever heard anyone talk about not adding Olive oil to your pizza making dough! OK I will give it a try. Plus I see your method method calls for putting the polish inside the fridge over night sounds good to me. The rest seems quite simple to make IL let you know how it all turns out. I'm having company this weekend a lot of people are going to be here. Cheers from Thailand
As soon as you mentioned Sea Lions, I knew you were a west coaster! :-) Thanks for the entertaining video tutorial. I've just discovered your channel; started a biga to make pizza (from one of your other videos) and am sub'd. Thanks!
I just come across your channel and I am very inspired to try this, thank you for doing a great job on a video that details your steps. could you give me a link to where you bought your pizza oven? i’m excited to go back through and watch your other videos. thank you for what you do.👍 Thanks man
Thank you so much! I have a lot more stuff to come next month. Just currently doing a contract salmon fishing. Stay tuned!!
I just subscribed. I like that your videos are not just entertainment but are proper recipes and methodologies meant to improve my skills. I will repeat this recipe until I succeed.
Let me know if I can help
I have seen them all, from Vito to Massimo but this one I will try and I might have a new winner. Looks good and make sense.
Thank you!!! Let me know how it goes! This is a great recipe but I have to say the Biga has won my heart!
@@EatTheWorldXX
Why you prefer biga ?
@@MohamedAhmed-ui8mj as far as puffy crusts it gives the best result.
@@EatTheWorldXX ok, thank you
I will try your biga recipe but with sourdough and home oven :(
Plz consider making recipes using sourdough. Thx
Thanks for great video. Is there an advantage of using a Poolish method over a straight dough, high hydration, 1/4 tsp yeast, 12-18 hour fermentation?
Ok…I’ve been on a quest to make the best home made pizza for years now…I had never heard of pre-ferments until a few months ago (poolish & biga specifically)…so, been trying every recipe I can get my hands on…I come from NY, went to school in New Haven, CT, and visited Naples a number of years ago, so know good pizza…This is THE best crust recipe I have made to date…perfectly crunchy with a nice chew…I cook on a KettlePizza grill and get it to about 670 degrees, using the 00 blue flour…perfect! You da man!
Pete, so glad to hear. I’m so glad it turned out well for you! Have you tried the Biga!? That’s my favourite, but this is a solid recipe! Thanks for making my day!
@@EatTheWorldXX Will do that one next!!!
Great recipe! On the second day I usually make the dough balls and cold ferment them for 3-5 days. I normally use different measurements for the poolish as well. However I want to try this recipe. Do you reckon I can still make the balls on day 2 and cold ferment them in the fridge? This way is more convenient for me.
Love your method for poolish dough and how you use the water to mix, proof yeast, and melt salt BEFORE incorporating it into the dough. My favourite style of pizza is Roman. Have you tried this dough for that?
Keep posting I love your videos.
Amazing! (I just got back from the Bay of Naples area.) Does your pizza oven use wood or gas. Who makes it?
Thank you so much for posting this, your method it looks great! Quick question if you will: when you are blending the extra flour/water/salt into the poolish on Day 2, if you don't have a mixer will mixing/kneading by hand still work, or will that perhaps harm the structure development?
Yes kneading by hand will work but it will take longer to get the structure use one hand if you can and a little oil every now then to prevent a sticky situation. I urge you to watch a maestro Vito iacopelli who has a UA-cam Chanel and he goes through the process step by step
Great stretch!! Can you please suggestt as to how much poolish do we need for making lesser quantities of pizza ? And the amount of flour that goes into it ?.
Do you not add oil at all ??
Looks fab, can you freeze the dough balls ?
On day 2 of the recipe when I combined the poolish to the dough, I kneaded it for almost a half hour in the mixer and still the dough would not ball up? Im thinking the 00 flour I used was not a strong enough flour but just curious on your opinion? Thanks
Hello, Congratilations for your job
Thank you
I will make your recipe next week and inform you. Thanks for sharing.
Its been 4 months, were's your informing?
Started this tonight, thank you I wish I found your channel before I spent time and money on others to try and learn
Aw thank you! Let me know if you have any issues! And let me know how it turns out!
Hello From Vancouver.. Love the videos. I think you live on Denman or Hornby lol. I just was wondering where you got the 00 flour from. I have been using Caputo and I am always looking for new flour. Thank you
Hi there! Lol not quite where I live, I’ve been on the west coast of the island for the winter. Blissful! I actually got the pizza flour from Sysco. Probably not much help unless you have an account with them. Caputo should be good though!
Very very tasty dough, and this was the first time my dry yeast worked perfectly.
I will try to modify the receipe to some extend, as the dough is too "sticky" for my needs.
Thank you so much for your efforts and this recipe!
Thanks for making my day! I’m so glad it turned out!
The poolish method is all l use for pizza now ad I have great results every time.
Great to hear!
how do you scale the yeast if you make a larger amount of poolish ?
Hey @EatTheWorldXX Could you help me with the following situation? I made the Poolish recipe, but I had problems stretching the dough. Even though I let it rest for more than 6 hours at room temperature. Did I knead the dough too much?
Hard to say. I don't have the answer just like this. But I'd say no.... You did good... But I dont know!
Excellent video. How long do you knead the dough?
That all depends on temp and flour and and hydration... Until it's ready :(
Please tell me, if I half the receipe do I also half the yeast?
Thank you
Michael
subbed great vlog
I'm planning to get a Gozney Roccbox this week. I live in Denver (altitude is over 5000 feet). Are there any adjustments I need to make for the altitude?
Hmm. You may need to use a little less yeast. Keep a close eye on your dough and make sure it does t over expand.
I love food.
Very nice. Do you think I would get the same result using my regular oven with a pizza stone inside please?
Hey there! The oven would have to be able to get pretty hot. Hotter than most domestic ovens. So to answer your question, yes, but only a really good hot oven. :) having said that, it could still come out really good, just probably not as good :)
As Vito would say, "soft but crawnchy" lol. Nice work man.
Thanks so much
What kind of yeast are you using?
I have IDY, so how many grams do i need use?
are you using instant or active dry yeast?
looks fantastic!!! do you need that much yeast?
Thanks so much! You could try less. But I find this works perfectly.
For 600 mL flour 6 grams of yeast would be enough, too much can actually make your stomach turn from too much yeast and can make you sick.
Tambem achei , mas deve ser pela temperatura muito baixa . Ne
Great Video. Is there a Reason why you don't add the salt intil after the autolease stage.
It’s probably more superstition that fact. I’m not a chemist, but it’s just habit and maybe gluten develops better with no salt?
What temp did you use on the oven for the poolish dough??
Thanks for actually explaining why we might want to use a poolish. Most dough recipes are just pure alchemy lol. Regarding EVOO, oil can accelerate browning, which might be needed for lower temp ovens and different pizza styles. I don't think it makes sense for Neapolitan -- except for post-bake like you suggested.
I put a neutral oil into my pizza dough because I use a normal domestic oven and you really need the oil to keep the baked pizza moist inside. I wouldn't need to add oil to a Napolitano style pizza UNLESS you wanted the Napolitano pizza edible when it's cold hours later "couch pizza" or if you intended on reheating it in a home oven.
you are a wonderful dawn to earth (angelic) Chef living a beautiful lifestyle my question to you is can we keep freeze biga or poolish and for how long rendering all of the thanks and appreciation for your beautiful method of teaching which is clear simple honest and effective we love you
Thank you so much. I appreciate your kind words. Freezing is possible but in my experience it does not come out as good as it does fresh :) love you too!
great recipe! can you freeze this dough?
You sure can…. However I always find frozen dough just doesn’t come out the same as when it’s still fresh. No matter what the recipe.
I like your approach and recipe, but what would you change if cooking on a preheated heavy steel plate in a home oven at 550 deg.?
I don’t think I’d change anything. It should turn out great! Let me know how it goes!
💯 percent agree with the OO. However, I always have a bottle of OO with fine garlic chunks left for at least 2 days to drizzle.
*Now you are talking YUMMY*
Nice pizza, great video. You never stretch pizza? Only pushing with the thumbs? Thank you!
Great pizza, thanks for sharing.
I've 2 quick questions:
Why not use fresh yeast? My pizzas come out better with that.
What's the minimum heat you need to puff out the base like you do. I don't have a great oven so my pizzas are at best ok. Any suggestions for a not so hot oven?
Hey there, by all means use fresh yeast if you’d like. I got this pretty amazing result with just dry yeast. I don’t think it could get much better lol. But yes fresh yeast is awesome if you have it.
I would say get the oven as hot as you can. But you want 700-800 f ideally. More if you are pretty good at turning quickly and managing your heat!
@@EatTheWorldXX Thanks.
Is the first day when you make the poolish considered the 1st of the 3 days?
what considetrations should be taken for a normal electric oven. would poolish dough work well ?
Freshly baked pizza is always awesome.... But get it as hot as possible!
Terrific video and what a wonderful setting there to make pizzas in gorgeous Canada!
I absolutely love the Poolish method, I cooked around 7 pizzas last night for friends in my Ooni Koda 16, using this method and to date, I’ve never experienced a more puffier, smoother, perfectly hydrated dough, ever.
That said, I need to try the Biga method, I just don’t know how that method could possibly improve on Poolish, however it beckons to be given a run.
Thanks so much for this wonderfully informative video, nicely done, I loved it! 👍🏻😊🍕🍕
Try the Biga!! It’s my fav!
It is possible to make in a restaurant for brick oven and also a deck oven as well I am a pizziolo so I make pizza using two different ovens
Absolutely
Great channel thanks. I have seen a video recently on the Pizza TV channel where the late Dough Doctor, Tom Lehmann is saying that the olive oil has an aromatic effect that makes your restaurant smell nice and be attractive to customers. I usually forget to add it anyway and haven't noticed any difference. Do you have any tips for making Naan? I usually just make a small, thick pizza without any topping and call it naan and never had any complaints.
Interesting about the olive oil. I think that’s one of those romantic culinary ideas that might have a tiny tiny amount of real fact. Once you factor in the rest of the smells and well an extraction and ventilation system…. Tenuous. People often buy the story not the product. But hey what do I know? Lol! Naan….. hmm I think the best one I’ve done is in a cast iron pan and then held it over flames for that charred effect, I haven’t actually tried any in my pizza oven, but I think you’ve probably nailed it. That’s probably a good method with the right recipe! And thank you so much for the kind words! I really really appreciate it!
Hi if I am putting 20kg flour , what are the measurements for the polish ? Thank you
Hi there, you could simply scale the recipe. However you will probably need to make some adjustments depending on how it turns out. Sometimes you need to scale recipes based on the volume. Also temperature becomes important. Making sure you dough is at the correct temp when it is ready to prove.
I'm making a poolish pizza rate now. Just added the 18 hour poolish to the pizza dough. Letting it set a bit then throwing it in the fridge for tomorrow. I've got one question, is that the Alberni canal behind you. I live in Parksville
Your pizza is delectable.. what is the name brand of your oven? I have been making pizzas in my home oven that only goes as high as 500… would love to take it to the next level..thank you much for your inspiration…
Thank you so much! It’s an Ooni oven :)
thanks for the video , isn't 14 gr of dry yeast too much ? lm usually using 2 gr for the 600 gr of flour for the polish but I don't get a lot of air pockets at the edges like your pizza , could be the reason for that? the small amount of yeast?2sec why hot water which will make the dough very mushy?
A lot of people get hung up on the yeast. Yeast multiplies anyway. This gives it a good solid fermentation and yes indeed it boosts it to give you that puffy crust. Hot water won’t make your dough mushy. It’s all about achieving a correct final dough temperature once mixed with room temperature flour and other ingredients.
@@EatTheWorldXX thanks for the info
@@EatTheWorldXX I never considered this but makes total sense. Great videos by the way - in content and presentation.
Fantastic. In case of using dry yeast, how much would you put in and would you change the process?
I would just follow the same recipe. You should be good :)
This is serious stuff ! New sub here from Quebec !
Thank you!
@@EatTheWorldXX My pleasure !
I love passionnate people and your recipe is on another level and can't wait to get to work . Well done !
Thanks for making my day Lou! Seriously!
@@EatTheWorldXX Being Italian , you've made my day too ! Take care !
Do you have a favourite dry yeast that you use for your pizzas?
My biga failed miserably!I use a poolish normally and decided to give biga a try. I followed the video and did the 48 hour fermentation. When I mixed it, it stayed super clumpy. I live in South Florida.My kitchen stays 74 degrees Fahrenheit. Could the hard water be a problem? HELP
Hello chef
can we make it in electric oven and what should be the temperature
As hot as you can get it! Have a pizza stone inside :)
Hi, great video and can’t beat the view! What’s the difference between the poolish method and just making the dough the day before and letting it slowly rise over 24 or 48 hours?
I wondered the same thing. I make no knead, high hydration , 1/4 tsp yeast, overnight ferment dough. Is that just as good as using a Poolish?
@Taurus430 I do the same thing, tastes great to me and i find it easy to stretch.
@@pers1stant69 the Poolish method is an extra step, and the next day you still need to mix and ferment, whereas the straight dough long fermentation is done.
There's a huge difference. Tastier and more digestible pizza if you use the poolish method.
Huge amount of yeast ??
Enjoyed this and your biga one too. You make note this one will not make a "crispy" crust. What do you consider the best option for a crispy crust out of a wood fired oven? Thanks.
I think most come out very similar. They all come out crispier too begin with. But If you are looking for crispy, thin thin crust recipe I have and using a screen. Neapolitana style won’t give it to you.
could you make this same recipe much smaller amount like for 2 pizzas?
Is there no need to check the flour, water, air temperature through thermometer ? How much warm and hot water do we need to add in the starter and while kneading the flour?
You can by all means. But i find if you follow what I do it will be a pretty good result. Warm water to rehydrate your yeast and the rest as hot as it comes out of your tap. This will give you a good final resting temperature on your dough.
Great video - quick question 14 grams of "active dry yeast"? - 14grams seems like a lot?
People get hung up on that. It just guarantees a great puff. The proof is in the pizza :)
Hello thanks for recipe. But 14 gram yeast is it not to much. Can I have my poolish in room temperature for 14-16 ours. Are the fridge the only option
It’s not too much. Trust me. The results are fantastic. I don’t think having it at room temperature for that long is a good idea with this recipe. If you did drop the yeast, that could work, but you’d have to experiment with the levels. More yeast just speeds things up and ensures a strong fermentation and oven spring, with the cold method it works out really well. Can I ask why you want to use a room temperature fermentation? Just curious. To me it seems like more variables that are more difficult to control to achieve a similar outcome.
Hello thanks again. I will try 14 gram next time. I have a poolish in room temperatur 16 celsius for the moment. And I use 0,4 gram yeast for 1 kilo flour. I like your thinking and seems that you make the dough from your heart. I think I will put the poolish in the fridge for the last 8 hour. I always put the poolish in the fridge but today I wanne to try somtihing alls.
so thats why I have it in room temperature.
Hey, what flour are you using? In my experience, these long fermentations require a very high W-value, otherwise the yeast will eat up all of your nice gluten :)
I have been playing with a Caputo Cuoco (W 300-320) or should i go higher for long time poolish recipes?
Hey there Balls. I’m not sure of the W rating but it’s a high protein / gluten flour designed for high temp napoletana style pizza. It’s what inhave easily available for where I am. I’ve only found gluten deterioration after higher temp fermentation. I’ve never had an issue with a 2-3 day process. Here’s the link. ardentmills.ca/products/world-flours/neapolitan-style/
@@EatTheWorldXX
Oh, good to hear that gluten deterioration is not an issue. Your flour has "only" about 11.5-12% protein content, nice to see it works well.
I just ordered some Manitoba oro with a whopping 14.5%, it should take 70% hydration like a champ. Going to try your recipe very soon, unfortunately i rarely have guests so i always need to scale down everything.
@@Chitario perfect! You can see in the video that you need light hands to work with this dough. That extra gluten will make it easier to handle for sure. But still a great structure for the end result. I don’t mind this flour at all. Let me know how it goes!
You can use Caputo 00 Pizzeria in the blue bag for 3 day fermentation and it works great. I got away from the Cuoco/Chef's flour in the red bag. I add about 20% Caputo Manitoba if I'm worried about the W.
Am I seeing that right 14g yeast!? seems like a lot compared to other recipes?? Am I wrong?? Looks awesome though!!
Going to try a bit later. Very experienced pizza cook but first time pooling. What type of yeast? Active, instant, or fresh?
You can use fresh or active :) active works well.
@@EatTheWorldXX thanks for the quick reply. In your recipe you say add 7g but not what type of yeast you’re using. if that’s fresh yeast you would need to add a lot less active. That’s where I’m confused.
top! Where is it? looks like Austria
It's Vancouver Island Canada.
Great tips. I did notice you used a metal bowl for the overnight fridge. Won’t metal contaminate dough because of the yeast fermentation?
Stainless steel is totally fine! I’d probably avoid aluminum. :)
Good to know…. Now I gotta figure out what kinda bowls we have ;)
My main takeaway is: I’m moving to Canada 😊
So I've got your Biga recipe going and am now wondering, why do a Poolish instead of a Biga if they are both 3-day preps? Help me understand which is better or why? Thanks Aleks!
I have the same question...
A liquid dough ferments in a shorter time than a solid one.
A longer fermantation gives you more flavor and structure.
It depends what you're looking for...
@@BlackLight180 Thanks for your reply. BTW< I just made your Leonard Cohen Smoked MEat recipe and it was superb. Welcome back!
@@duncanjames914 👍😊
Can you leave the dough balls in the fridge for even longer?
Extra Virgin Olive Oil would help a pizza that is cooked on a home oven to get more color given that it is done at a lower temp. Same as for the diastatic malt. Tony geminiani suggests the ladder on this Pizza Bible exclusively for home cooks, obviously the book was printed out before Ooni ovens even exist
Vito would be proud
If I want to freeze this dough at one point would you do it?
I wouldn’t do it. It’s never the same. I’d rather cook it All, freeze the pizza and reheat it. But that’s just me.
what kind of yeast do you use?
Active dry yeast :)
Genoa salami on pizza. I've got to get some!
What is a good percentage of poolish to dough?
I made this dough and here are my thoughts. On day 2, the chef said he mixed for 15 to 20 minutes and the was able to get that awesome stretch in the dough. I mixed for 30 minutes or more and still could not get that stretch. I added an additional 2 or 3 tablespoons of flour and still didn't get the stretch. On day 3, the dough balls did form as expected.
Once in the oven, the pizza shrunk a bit and the crust expanded a lot. I'm sure that was me. I'm limited to a pretty small pizza in my small wood fired pizza oven. I need to learn to stretch the dough out bigger and thinner than I did tonight. And I'm still getting the hang of getting the temperature right. The outside of the crust was getting the char spots so I assumed it was done. But once I cut it open the bottom crust was not quite done. I think the fire on each side of the pizza was too hot, and the floor of the oven not hot enough.
I loved the taste of this dough and will try it again. It just takes a lot of work, so it will have to wait for a cold rainy day on day #1 and #2 and a nice day on day #3. Thanks for your work making this video and sharing a great recipe.
There are a lot of factors to master! Good job though. Don’t be afraid to keep mixing if you need to. All flours are different and need different times depending :)
To put olive oil in my pizza dough is to relax the gluten a bit so the dough is not to elastic when shaping
Interesting. I usually find the bench warming after being in the fridge is fine. Never had an issue, but whatever works for you.
Question: is it correct you use 14gm of yeast for this poolish volume of 640+640? That is massively more yeast than all other poolish recipes so asking of this was a mistake and maybe you meant 4 gms, which is still well more than others are using. Thanks was going to try this method today...
That stuck out to me as well. I think technically what he’s doing is considered a “sponge” which has all of the final recipe’s yeast in it vs a more traditional poolish.
No honey? That impresses me as most other vids put honey in. Why do you choose not to? I love your work!
Thank you! Cause i don’t think it’s necessary or belongs in this recipe. Also this style of high heat pizza will darken quicker with added sugar, possibly burn.