POOLISH DETROIT Pizza Recipe Baked in OONI VOLT
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- Опубликовано: 4 окт 2024
- We all love using poolish for Neapolitans, so why not Detroit-style?!
Extended-fermentation Detroit pizzas are super popular, but most people do a room temp ferment for hours upon hours, which can noticeably affect the taste (too much can be a bad thing).
In this recipe, I tested out a poolish from bread flour. The end result had a tighter bread crumb than I thought it would have, but the bite and taste were noticeably better compared to my standard Detroit pizza recipe. I really like the results, but will play a bit with the fermentation to see if it can be improved.
#palapizzaovens
Having a hard time understanding why this channel is still so small. I really like the format, I must be missing something?
Probably because I have no clue what I'm doing when it comes to growing a channel 😄 But thank you, I appreciate it!
Could you parbake these for four minutes and save the crust to top and finish the next day?
Sorry but what's the total hydration of the dough please? How many grams of dough for a 10x14 pan please?
73% hydration, and about 610g total dough. This is on the thicker side; you can go down to 500g total dough weight for a little thinner
@@palapizzaovens thanks much! I just discovered your channel. I love making pizzas at home. I will binge watch your videos over the next few days hehe.
How long do you bake after the 4 minute par bake?
About 7 minutes, just make sure the heat adjustment is more toward the bottom burner than the top