@@anacecilialoves Thank you. Yes try kneading for at least 20 mins and maybe let it rest for a minute after about 15 min. You need to end up with a smooth surface before making the balls. My biga recipe from Vito is also very good and a bit easier to handle because its not so sticky. I hope this helps.
Fornieri - Wood Fired Ovens thank you, I tried kneading the dough longer and it finally became a smooth dough ball! Not like flat pancake batter 🤷🏻♀️ I’ll keep practicing but so far so good. Thanks you!
I did this Poolish technique on the weekend. Worked great. The pizza was crispy and beautiful. I’ve been making the Biga and it has always been great. This Poolish is more challenging from a handling point. The extra stickiness makes it just a tad harder to stretch I found but my technique definitely improved as I made more. Very grateful to have learnt this from your channel.
Great recipe! Thanks for the video very helpful. Can you please tell me what you put on the bottom of the paddle to stop the dough sticking? We find it really hard to get the dough off the paddle and into the oven but yours just slides. Thanks :)
Hi Aleesha. I like to use a Semoa Rimacinata and 00 Flour mix and pull the pizza onto a perforated peel so most of the flour comes off before putting it in the oven. The course Semolina from a grocery store is not very nice. Here is a link to the semolina I use mercato.com.au/products/caputo-semola-rimacinata-flour-1kg
Thanks love the videos and the no nonsense straight forward Australian instruction😃 👍 I’m trying both the polish and the biga at the moment. Also anchovies and chilli is a winner.
I just finished my Poolish. After resting for an hour I’ve started my dough balls. Will be cooking tonight Utah time. I’ve been doing Biga and liked it too. As Vito says, he really likes Poolish! Thanks for sharing.
@@pizzaovens-fornieri , this dough is amazing. It’s has 2.5 hours to go and the transformation is better than any dough I’ve word with. Well have video of these cooks. I have the Ooni Koda 16 now but have built 3 wood fired ovens but my energy level just can’t keep up on those ovens. Please go to my RUclips and subscribe and check out those homemade wood fired ovens. Yours is absolutely amazing. It seem to take over 2 hours to get our oven ready for a cook. ruclips.net/user/jimoray3
Thank you. What if you don't like to use all the dough balls the next day? Can you keep it in the fridge for 3-5 days like normal dough balls that only use yeast? Or Polish dough balls needs to really be cooked the next day?
Hi, you can keep dough up to 48hrs in the fridge otherwise you should freexe the dough balld and take out 2 hrs before you are ready to use. 3-5 days is no good, dough will go off and bitter.
Beautiful, love how you’re showing us how you made made Vito’s recipe with great detail on your end. I tried using the recipe after watching Vito’s video. Maybe I’m not kneading enough so after setting my dough balls aside it doesn’t keep its round shape, it look wide and bubbly. Maybe I should try kneading for 20 min? Still trying to perfect my dough 😅
Great video and new sub. Pizza looked awesome. I find with sticky dough I’ll knead for about 10 minutes then cover with bowl for 15 min. Then come back to knead some more. Gives me a break and the dough does take on a different appearance and texture.
great job, luv teh see a cross section of the dough , to see the effects of poolish......btw, was floor did he say he used? and how much is the calabrese oven?
love your pizza i really want that soft guuey centre like they make in Naples where you have to use a knife and fork to eat ...probably the hydration is closer to 70 percent.?
I prefer a crunchy base but if you like it softer just ensure you have plenty of heat and flame so the pizza cooks a bit quicker, maybe 60-80 seconds. The longer you cook it, the more crunchy it will be.
Great video! Many of the poolish recipes I’ve seen use 20% of total flour in the poolish then when it’s time to make the dough they dissolve that poolish in the rest of the water before adding flour. It seems like here you used 100% of total water in the poolish then just kneaded flour into it later, no additional water. What are the advantages of doing it in this way? The results at the end looked great!
Hi, in my biga recipe I dissolve all the biga in the water and then add flour etc. because most of the water and flour is added in part 2 of the process. When I use poolish, all the water was used in the poolish and I only add a bit of flour and salt in part 2 of the process. I’m no expert and I follow Vito Iacopelli recipes, he likes Poolish style (softer dough) and I like biga style (firmer and a bit easier to work with) but I’m not sure why they are done in a particular way.
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?
Hi, Im not an expert sorry, I just followed Vito's recipe on this video. 70% hydration will produce a soft sticky dough which is excellent but yes it will get hard to stretch and rip easily if you are not carefull, especially on hot days. Try this recipe, ruclips.net/video/PX_vCgWL8RU/видео.html&ab_channel=Fornieri-WoodFiredOvens . Its the one I use the most now and its mostly a cold fermentation recipe but it can also get soft. I hope this helps.
Great video! Pizza looked good. Can I ask why you don’t use a mixer etc to knead the dough? I also make pizzas with the Poolish method/pre-fermentation and so much easier with a machine then by hand with good results.
Hi Roberto, great description/video.. im assuming if you wanted to half the mix that would be ok? Including yeast?? If you only wanted 3-4 dough balls? cheers Joe
I have a question. I want to do a 20kg of four (65% hydration). So 20kg flour and 13L of water. How much should flour/water/yeast be for the poolish portion? Maybe 9kg flour/9L water (yeast amount?)
Hi, sorry but I’m not an expert in cooking, still learning myself but I believe you need about 5g of dry yeast for every 5kg of flour, therefore you can try 10g of dry yeast (20g fresh yeast) and maybe use less in hot weather. Also control the proofing process with temperature if it’s rising too fast or too slow. I hope this helps but I’m not the best person to ask.
@@pizzaovens-fornieri Thanks. I checked Vito's channel. He has one recipe for 8kg of flour so I'll calculate based on that. 👍🏼 Thanks for your response.
Followed exactly looked perfect before putting in the fridge. Looked over proofed after overnight refrigeration, what could be the cause ? Yeast was exact, flour, water etc.
Hi Brian. Putting it in the fridge should slow down the proofing process so I’m not sure why it looked over proofed. Was it well covered, air tight? Did it cook ok? It sounds like it must have been very delicate to work with but probably still worked out? The dough will look more over proofed than other 60% doughs so maybe it was ok. Send picture if you have one. Regards Roberto.
Going to give this a go for the weekend, tweaked it to 66% for now...loving poolish already and like the idea of it also going in the fridge overnight and just adding flour for the dough....I assume this brings out the flavour better as well as being light? I'll be using DG pizzeria
@@pizzaovens-fornieri indoors at approx 20C I'm thinking the 2.5g measure should be good? What temp would you expect 2.5g good down to? I could over do it a little as I've got a cold orangery I can move things to to slow things a little if I have too but I'd like to get it setup right from the start...been spoilt with PizzApp for planning up to now...
@@pizzaovens-fornieri if you wanted to increase the poolish fridge time would you decrease the yeast, thinking 2.5 dropped to 1.75g for 24hrs or don't worry about it?
Is the poolish recipe more crispy and less floopy then the biga? To me it looks like the biga is floopy because of how light it is. The poolish seems to have more structure on the base but is still light.
Active dry yeast needs to be dissolved in warm water to activate it before adding it to the recipe compared to instant dry yeast that can be added as is.
Poolish is used to pre ferment the dough which will add flavour to the end product. The longer you ferment the dough the more it develops its taste (as long as you dont over do it). It also lets you add less yeast so your dough will be light and you wont feel bloated even when your very full.
@@pizzaovens-fornieri another question sorry ive seen recipes where yeast is added when the final mix is mixed your recipe only uses yeast in the poolish I was wondering what the reason is for this
Yeast gives the dough flavour so the longer you ferment the more flavour you get without going to far. Also the longer the fermentation process the less yeast you can use so you don’t get bloated by by yeast. I’m not a baker so I’m not exactly sure, maybe research this on google for a better answer.
What I really want is a recipe for pizza for two with a poolish. If I cut this down to one forth, the amount of yeast is very small, hard to measure confidently. So far all the recipes I can find for a poolish Neapolitan pizza are for large quantities. During the pandemic one can't have friends over. I hesitate to make such large batches at first until I get it down.
Very good job amazing pizza 🍕
Thanks Vito, I am learning from the best and your videos really help and motivate me.
Fornieri - Wood Fired Ovens I’m motivated too but my dough balls need help 😪
@@anacecilialoves Thank you. Yes try kneading for at least 20 mins and maybe let it rest for a minute after about 15 min. You need to end up with a smooth surface before making the balls. My biga recipe from Vito is also very good and a bit easier to handle because its not so sticky. I hope this helps.
Fornieri - Wood Fired Ovens thank you, I tried kneading the dough longer and it finally became a smooth dough ball! Not like flat pancake batter 🤷🏻♀️ I’ll keep practicing but so far so good. Thanks you!
same materclas hahahah
Great
I did this Poolish technique on the weekend. Worked great. The pizza was crispy and beautiful. I’ve been making the Biga and it has always been great. This Poolish is more challenging from a handling point. The extra stickiness makes it just a tad harder to stretch I found but my technique definitely improved as I made more. Very grateful to have learnt this from your channel.
Thanks Peter. I found it easier to make these wet doughs if you have a machine. Took me 5 years before I got one.
I ended up with 6 balls (four in the fridge ready to freeze) just made two on my new oven for xmas, incredible fair play mate,
Thank you for the video. Question: can I use a mixer for 20 minutes instead of kneading by hand?
Hi. Yes mixer is quicker maybe 10-15 mins until dough is strong.
Great recipe! Thanks for the video very helpful. Can you please tell me what you put on the bottom of the paddle to stop the dough sticking? We find it really hard to get the dough off the paddle and into the oven but yours just slides. Thanks :)
Hi Aleesha. I like to use a Semoa Rimacinata and 00 Flour mix and pull the pizza onto a perforated peel so most of the flour comes off before putting it in the oven. The course Semolina from a grocery store is not very nice. Here is a link to the semolina I use mercato.com.au/products/caputo-semola-rimacinata-flour-1kg
Thanks love the videos and the no nonsense straight forward Australian instruction😃 👍 I’m trying both the polish and the biga at the moment. Also anchovies and chilli is a winner.
Thanks Paul. Poolish is a bit nicer but harder to mix by hand. I’m glad you like the anchovy and 🌶.
I just finished my Poolish. After resting for an hour I’ve started my dough balls. Will be cooking tonight Utah time. I’ve been doing Biga and liked it too. As Vito says, he really likes Poolish! Thanks for sharing.
Thank you, they are both good, biga is a bit easier to work with.
@@pizzaovens-fornieri , this dough is amazing. It’s has 2.5 hours to go and the transformation is better than any dough I’ve word with. Well have video of these cooks. I have the Ooni Koda 16 now but have built 3 wood fired ovens but my energy level just can’t keep up on those ovens. Please go to my RUclips and subscribe and check out those homemade wood fired ovens. Yours is absolutely amazing. It seem to take over 2 hours to get our oven ready for a cook.
ruclips.net/user/jimoray3
Thank you. What if you don't like to use all the dough balls the next day? Can you keep it in the fridge for 3-5 days like normal dough balls that only use yeast? Or Polish dough balls needs to really be cooked the next day?
Hi, you can keep dough up to 48hrs in the fridge otherwise you should freexe the dough balld and take out 2 hrs before you are ready to use. 3-5 days is no good, dough will go off and bitter.
@@pizzaovens-fornieri Thank you so much! 🥰
Beautiful, love how you’re showing us how you made made Vito’s recipe with great detail on your end. I tried using the recipe after watching Vito’s video. Maybe I’m not kneading enough so after setting my dough balls aside it doesn’t keep its round shape, it look wide and bubbly. Maybe I should try kneading for 20 min? Still trying to perfect my dough 😅
They will drop and widen in the box. They should then grow to about double.
Great video and new sub. Pizza looked awesome. I find with sticky dough I’ll knead for about 10 minutes then cover with bowl for 15 min. Then come back to knead some more. Gives me a break and the dough does take on a different appearance and texture.
Thanks, that’s a good technique. A machine also makes life easier. Enjoy.
Great video Rob. Very clear instructions. I'll give it a go and come back to you.
Thanks Renaldo, i hope it goes well.
great job, luv teh see a cross section of the dough , to see the effects of poolish......btw, was floor did he say he used? and how much is the calabrese oven?
Thank you. I use Caputo pizzeria 00. The CALABRESE 800 kit is $2050 plus freight. Regards Roberto.
love your pizza i really want that soft guuey centre like they make in Naples where you have to use a knife and fork to eat ...probably the hydration is closer to 70 percent.?
I prefer a crunchy base but if you like it softer just ensure you have plenty of heat and flame so the pizza cooks a bit quicker, maybe 60-80 seconds. The longer you cook it, the more crunchy it will be.
@@pizzaovens-fornieri thank you
Did you use instant dry or active dry yeast? Great video by the way.
Hi, I use instant but either is fine, just dilute the active yeast in the water, don’t add it dry.
Great video! Many of the poolish recipes I’ve seen use 20% of total flour in the poolish then when it’s time to make the dough they dissolve that poolish in the rest of the water before adding flour. It seems like here you used 100% of total water in the poolish then just kneaded flour into it later, no additional water. What are the advantages of doing it in this way? The results at the end looked great!
Hi, in my biga recipe I dissolve all the biga in the water and then add flour etc. because most of the water and flour is added in part 2 of the process. When I use poolish, all the water was used in the poolish and I only add a bit of flour and salt in part 2 of the process. I’m no expert and I follow Vito Iacopelli recipes, he likes Poolish style (softer dough) and I like biga style (firmer and a bit easier to work with) but I’m not sure why they are done in a particular way.
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?
Hi, Im not an expert sorry, I just followed Vito's recipe on this video. 70% hydration will produce a soft sticky dough which is excellent but yes it will get hard to stretch and rip easily if you are not carefull, especially on hot days. Try this recipe, ruclips.net/video/PX_vCgWL8RU/видео.html&ab_channel=Fornieri-WoodFiredOvens . Its the one I use the most now and its mostly a cold fermentation recipe but it can also get soft. I hope this helps.
Great video! Pizza looked good. Can I ask why you don’t use a mixer etc to knead the dough? I also make pizzas with the Poolish method/pre-fermentation and so much easier with a machine then by hand with good results.
Thanks CK I don’t have a good mixer otherwise I probably would. Mine struggles with 1kg of dough so I just do it by hand. I actually enjoy it.
Makes sense! Look forward to more videos!
Roberto, thank you for the great video. How long can you keep the dough balls in the fridge for?
Hi, thanks for watching. you can keep them in the fridge for up to 24rs after they have fremented for 6 hrs. Take them out 2 hrs before you cook.
thank you for this video, been looking for an easy to understand simple poolish pizza dough recipe
Try adding the honey as well, works well with and without.
Hi Roberto, great description/video.. im assuming if you wanted to half the mix that would be ok? Including yeast?? If you only wanted 3-4 dough balls? cheers Joe
Thanks Joe. Yes you should also use a bit less yeast in hot weather.
@@pizzaovens-fornieri so for example.. for the poolish e.g 400gr flour, 400gm water, 1.25g yeast? Being half?.. thank you advance.
Yes correct. Try the biga recipe as well, I actually prefer it over the poolish because it’s a bit easier and always comes out great.
@@pizzaovens-fornieri ok, thank you, I will try it.. im really trying to achieve that nice airy structure within the crust.. 🍕
You must have a flame or it won’t puff up.
Great stuff Roberto!
Thanks Jason
Very detailing video
Thank you sir for the video
if i wanted to freezee some dough balls at what point do i freeze them, at the very end of fermentation?
Hi, yes freeze them when they are ready to use. Then defrost 2 hrs before.
@@pizzaovens-fornieri thank you very much
Thank you for this video, your english is much better than Vito's🤣😂 so I'll be following you😎
Thank you and enjoy the pizza's!!
I have a question. I want to do a 20kg of four (65% hydration). So 20kg flour and 13L of water. How much should flour/water/yeast be for the poolish portion?
Maybe 9kg flour/9L water (yeast amount?)
Hi, sorry but I’m not an expert in cooking, still learning myself but I believe you need about 5g of dry yeast for every 5kg of flour, therefore you can try 10g of dry yeast (20g fresh yeast) and maybe use less in hot weather. Also control the proofing process with temperature if it’s rising too fast or too slow. I hope this helps but I’m not the best person to ask.
@@pizzaovens-fornieri Thanks. I checked Vito's channel. He has one recipe for 8kg of flour so I'll calculate based on that. 👍🏼 Thanks for your response.
Followed exactly looked perfect before putting in the fridge. Looked over proofed after overnight refrigeration, what could be the cause ? Yeast was exact, flour, water etc.
Hi Brian. Putting it in the fridge should slow down the proofing process so I’m not sure why it looked over proofed. Was it well covered, air tight? Did it cook ok? It sounds like it must have been very delicate to work with but probably still worked out? The dough will look more over proofed than other 60% doughs so maybe it was ok. Send picture if you have one. Regards Roberto.
@@pizzaovens-fornieri thank you , It actually worked out ok. I will post a photo next time.
Roberto....your preference? Biga or Poolish?
I like biga.
Going to give this a go for the weekend, tweaked it to 66% for now...loving poolish already and like the idea of it also going in the fridge overnight and just adding flour for the dough....I assume this brings out the flavour better as well as being light? I'll be using DG pizzeria
Should be a bit easier to work with at 66%. Adjust the yeast depending on the weather.
@@pizzaovens-fornieri indoors at approx 20C I'm thinking the 2.5g measure should be good? What temp would you expect 2.5g good down to? I could over do it a little as I've got a cold orangery I can move things to to slow things a little if I have too but I'd like to get it setup right from the start...been spoilt with PizzApp for planning up to now...
I’m more concerned when it’s too hot rather than too cold. If it’s a warm day use less yeast and if it overgrows you can re ball and rest again.
@@pizzaovens-fornieri gotcha, I'm in the UK, no risk of it getting too hot right now 👍
@@pizzaovens-fornieri if you wanted to increase the poolish fridge time would you decrease the yeast, thinking 2.5 dropped to 1.75g for 24hrs or don't worry about it?
Is the poolish recipe more crispy and less floopy then the biga? To me it looks like the biga is floopy because of how light it is. The poolish seems to have more structure on the base but is still light.
Hello Scuderia, The poolish recipe is softer becuase it has more water and yes it can be more crispy than the biga recipe.
@@pizzaovens-fornieri what produces a more authenic Neapolitan style pizza the biga or the poolish recipe?
@@scuderiaferrari2068 As far as I know both are used.
was that instant dry yeast or active dry yeast ?
I use instant dry yeast.
Anything different that needs to be done for active dry yeast?
Active dry yeast needs to be dissolved in warm water to activate it before adding it to the recipe compared to instant dry yeast that can be added as is.
What is the point of using poolish
Poolish is used to pre ferment the dough which will add flavour to the end product. The longer you ferment the dough the more it develops its taste (as long as you dont over do it). It also lets you add less yeast so your dough will be light and you wont feel bloated even when your very full.
@@pizzaovens-fornieri thanks for the information
@@pizzaovens-fornieri another question sorry ive seen recipes where yeast is added when the final mix is mixed your recipe only uses yeast in the poolish I was wondering what the reason is for this
Yeast gives the dough flavour so the longer you ferment the more flavour you get without going to far. Also the longer the fermentation process the less yeast you can use so you don’t get bloated by by yeast. I’m not a baker so I’m not exactly sure, maybe research this on google for a better answer.
What I really want is a recipe for pizza for two with a poolish. If I cut this down to one forth, the amount of yeast is very small, hard to measure confidently. So far all the recipes I can find for a poolish Neapolitan pizza are for large quantities. During the pandemic one can't have friends over. I hesitate to make such large batches at first until I get it down.
You can freeze the balls when they are ready to use for a month if that helps.
That's why a real pizzaiolo has forearms like iron! All true bakers do as well!
You don't need that much poolish
Hi Gary, yes I agree you can use less and it will be easier to mix. Depends how soft or hydrated you want the dough.