Pizza Day 1 - poolish 200 g of water + 5 g of honey + 5g yeasts (I used dried yeast). Mix ... Add 200 g of 00 flour and mix (Caputo Nuvola Flour 1kg is good!) ... Let it rest for 15 minutes room temp ... Cover and sit at room temperature 1 hour (I cover with damp towl and lid) ... Put in the fridge 16-24 hours ***************************************** Day 2, pizza dough In a different bowl, mix 300 g of strong bread flour and 200 g of 00 flour ... Add 20 g of salt into 300 g of cold water, Add this to the poolish ... Slowly add the flour mix into the poolish and mix I mix this in the mixing machine for a bit , the longer you mix it the more heat is created and it can kill the dough, just get ride of most of the dried flour ... Slap and fold the dough (wet hands stops dough sticking/ see UA-cam video) ... Touch with olive oil and leave for 15 minutes ... Cover with a damp towel and leave 1 hour room temperature on the bunker ... Cut into the classic 250 g dough balls, about 4 of them. Remember to always leave the top of the dough facing up and fold underneath it. **To make 8 dough balls double all ingredients. Dough can be frozen in clingfilm and takes 3 hours to defrost Use semolina flour when making the pizza as it creates a nice crust Oven to be in highest settings when cooking I find using a metal mesh helps cook the dough better
The recipe looks more complicated than it is . Day one is easy and day two takes some time but again isn’t too hard. I double all the ingredients to get 8 dough balls if you need any tricks or techniques drop me a message 👍🏼 good luck !
I would like the dough recipe, Marco. Appreciate the info!
Pizza
Day 1 - poolish
200 g of water + 5 g of honey + 5g yeasts (I used dried yeast). Mix
...
Add 200 g of 00 flour and mix (Caputo Nuvola Flour 1kg is good!)
...
Let it rest for 15 minutes room temp
...
Cover and sit at room temperature 1 hour
(I cover with damp towl and lid)
...
Put in the fridge 16-24 hours
*****************************************
Day 2, pizza dough
In a different bowl, mix 300 g of strong bread flour and 200 g of 00 flour
...
Add 20 g of salt into 300 g of cold water, Add this to the poolish
...
Slowly add the flour mix into the poolish and mix
I mix this in the mixing machine for a bit , the longer you mix it the more heat is created and it can kill the dough, just get ride of most of the dried flour
...
Slap and fold the dough (wet hands stops dough sticking/ see UA-cam video)
...
Touch with olive oil and leave for 15 minutes
...
Cover with a damp towel and leave 1 hour room temperature on the bunker
...
Cut into the classic 250 g dough balls, about 4 of them.
Remember to always leave the top of the dough facing up and fold underneath it.
**To make 8 dough balls double all ingredients. Dough can be frozen in clingfilm and takes 3 hours to defrost
Use semolina flour when making the pizza as it creates a nice crust
Oven to be in highest settings when cooking I find using a metal mesh helps cook the dough better
The recipe looks more complicated than it is . Day one is easy and day two takes some time but again isn’t too hard. I double all the ingredients to get 8 dough balls if you need any tricks or techniques drop me a message 👍🏼 good luck !
Thank you! I am actually in the process of making my first poolish for bread dough today. Should be ready in the morning.
@@davidmcdaniel3693nice ! Let me know how you get on and if the process is similar ? ! I’d like to get into making bread
Will do!