Pizza Dough with Poolish Recipe
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- Опубликовано: 27 июл 2024
- Welcome to the Fontana Forni kitchen! Today, we're sharing our secrets for making the most incredible pizza dough using a pre-ferment called poolish. Follow along as we walk you through each step of the process in this easy-to-follow tutorial.
First, we'll mix equal parts of flour and water with just a touch of yeast to create the poolish. This magical mixture will triple in size overnight, creating the perfect base for our dough. We'll show you how to incorporate the ingredients and set it aside to ferment until it's nice and bubbly.
Once the poolish is ready, we'll combine it with more flour, salt, and yeast to create the dough. We'll guide you through the mixing process, ensuring that all the ingredients are well combined and the dough is smooth and elastic.
After a short rest, we'll show you how to perform the stretch and fold technique to further develop the gluten strands in the dough. You'll be amazed at how pliable and airy it becomes!
Then, it's time to shape the dough into perfectly portioned balls, ready to be transformed into delicious pizzas. We'll demonstrate how to weigh and shape each ball before placing them in stackable trays for overnight refrigeration, which enhances the flavor and texture of the dough.
The next day, we'll take the dough out of the fridge, letting it come to room temperature before we begin crafting our pizzas. Whether you're hosting a pizza party or simply craving a homemade pie, these dough balls are sure to impress.
So, roll up your sleeves and join us in the kitchen as we master the art of pizza dough making with poolish. Don't forget to like, share, and subscribe for more mouthwatering recipes and cooking tips!
You can find the full Pizza Dough with Poolish Recipe www.fontanaforniusa.com/blogs...
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Contents
00:00 - Introduction
00:17 - Making the poolish
01:49 - Mixing the pizza dough
03:44 - Stretch and fold the dough
06:34 - Dividing and shaping the pizza dough
08:47 - Final product of pizza dough made with poolish Хобби
I've been making pizzas for 30 years and there's always something to learn. This recipe is simple and wonderful. Thanks so much!
Just made this recipe over the weekend and it worked out great!
Thank you ! I have tried your recipe this week. I have tried over the years many pizza dough recipes. Your recipe is by far the best to me. Dough was tasty , light and fluffy/bubbly like I wanted it to be. Thanks Again !
So very glad to hear you enjoyed it! :). Thank you for letting us know!
Could you comment on how you made it? The recipe on the site calls for 1/8 teaspoon for polish then additional 1/2 teaspoon after polish is made and added. How does one measure 1/8 of a teaspoon? I’m certain what she showed in her hand is absolutely NOT 1/8 of a teaspoon. It appeared closer to a full teaspoon to be honest. 1/8 is such a small volume there is no way this was what she used making this, even considering she died she was doubling it.
You explain things so well for us non Italians!
I just love to your voice. So relaxing... Oh and of course I need this for pizzas this weekend.
Just made this! Excellent! I did make this in a conventional electric home oven (550 F) using 100% 00 flour and it turned out great! I also let the final dough ferment in the fridge for 3 days. I followed the steps that Vito Lacopelli suggested for home ovens and each pizza came out perfect. Used baking steel btw. Beautiful leoparding on the bottom. I also have to tell you about the night I made it... I was visiting a friend and his family over the weekend. We were all gathered around in the kitchen and everyone voted on which kind of pizza to make next. I was rotating pizzas every 4 or 5 minutes. They and I were blown away. It was such a memorable experience to watch their faces light up as we ate and talked. I am an amateur cook at best so I'm not trying to brag or anything lol. I still stink at kneading dough but the structure in the crust had nice big pockets. So I guess I did good enough. And the crust was so light. I didn't feel tired or have a greasy heavy feeling in the pit of my stomach like eating Papa Johns (Still love it though)! Thank you so much for this recipe!
Hello, which video of Vito?
@@ilianbojanov2957 ruclips.net/video/OQSKOSexV5A/видео.html start at 22:00. Something I did differently however was that I put a little more sauce on it when it came out the first time.
I’m not sure all your viewers realize how advanced and technically excellent your technique is but I see it! Kudos for being one of the very best at what you do young lady!
In this recipe, how would you alter the requirement of instant yeast for dry yeast?
Wow! Thank you so much! Always learning.
@@Payton77 They can generally be used interchangeably 1-4-1. Active dry yeast may just a little more proofing time.
Fontana Forni USA thank you much!
Thank you for sharing, very informative video.
When you make more or less pizzas - do you adjust the poolish accordingly or you can always keep same amount of flour/water?
Great video. Thank you! Can the dough be refrigerated overnight for 24 hours or more? And how long does the dough ball need to be out of the fridge prior to opening the pizza? Thank you!
Hi, how do you scale down this recipe (in particular the yeast used in the poolish)? I'd like to make 2 pizzas. Thanks a lot :-)
G. R. E. A. T.
This recipeis the reason why people start downloading videos from YT! I would be so sad if you deleted it 😀 I made the best pizza’s I’ve ever made with this dough. This is my 3rd time following the recipe and now I just want to congratulage you on the fantastic recipe. Hallo from Denmark 😀🇩🇰
You should delete those spam comments :-)
WOW! Thank you so much for the words of encouragement!! So very glad to hear you have been enjoying the recipe! So glad you are following along!! :)
@@FontanaForniUSA please the recipe!!!!!
Thank you so much. I have a question, however. Why did you add more yeast to the recipe when you were combining the poolish with the rest of the flower. Wouldn't the poolish at that point have enough yeast development? Was it because it was going in the fridge for a longer cool fermentation?
It's used for "boosting". Yes, it can also be done without depending on how much was originally used in the poolish.
Looking forward to trying this dough! Thanks so much for sharing your expertise. One question, is water temperature important?... if so, what do you recommend? Thanks in advance :)
Hi there! Room temp is best :)
Your dough looks amazing. Question. You did the last fold, then left it to proof a bit more, right before making the balls. How long did you leave to proof for between the last fold and preparing the dough balls?
Super videó!!!! Thank you! :) ♡
Can I use all 00 flour, instead of bread flour first? Thank you for your step by step video. It is very helpful
What’s the point of adding yeast. The poolish is the yeast for the rest of the flour.
She definitely doesn't know what she is doing 😂
how long does the prefermenter stay good in the fridge as I made it 2 days ago. whats the longest you have kept it in the fridge before making the dough
thank you
Hi! I am amazed on your technique. Thanks for sharing! How many grams of dough ball do i need for a thin crust and for the thick crust if i use this recipe?
Thank you so much! We do 200 grams for the dough balls for both thick and thin crust :)
Thank you 😊
Are you able to tell me what type of mixing bowl you are using to knead the dough ? Been after one like that for a while ! Thank you in advance :)
great video. Thanks so much! I made my poolish and letting it resting in the fridge, as recommended by others. My poolish does not looked that bublly. I think that's a bad sign :)
Supposed to leave out on the counter. No fridge
Do you adjust water / flour % after polish?
thanks, just made my first poolish, although with no scale I had to kind of wing it, I tried to match the texture/consistency you show in the video. I am really suprised how little yeast is used and I don't understand why we would add some later, why not put all the yeast in the poolish?
But my real question is how long do you knead for, or how do you know you are done kneading, the window pane test? Also I was thinking of combining this with the no kneading method (Jim Lahey). is that a terrible idea?
you kneed till it gets sticky and all the flour bits is incorportated into the dough. takes 10 to 20 min. u can check out vito lacopelle best pizza dough . he shows the same steps but easier
perfect
Thank you so much!
Curious but if I used a stand mixer with this recipe how long would I need to run the machine for would you say?
Hey. Great recipe! May I ask what is that big bowl you use for mixing the final dough?
Thank you so much! Glad you enjoyed following along! :) They are called HERITAGE BLUE STRIPE STONEWARE MIXING BOWLS. Here is link where they can be found: www.lehmans.com/product/heritage-blue-stripe-stoneware-mixing-bowls-set-of-4/#
@@FontanaForniUSA That bowl is amazing. I was going to ask about it too. Thanks!
Looks great, but dough size only 200g ? Well if you eat two pizzas at once ;)
well done
Your method resembles Vito the pizza expert...👍👍👍tq...
Like your poolish recipe, a must try! Where can the dough storage boxes be purchased from?
You can contact us through the website to order them. The size is awesome since they fit perfectly in a home refrigerator. 👍
Thanks
Great technique, easy to follow along.
Thank you!
Hi, thanks for the great technique and recipe. Why bread flour for the poolish and 00 or ap for the rest of the flour and not all bread flour?
Great question! Bread flour is a strong flour, richer in protein. Once protein is mixed with water gluten is developed. For pizza it is better to use a weaker flour in order not to develop too much gluten.
Hi we're can I buy the cerramic mixing bowls thank you
Great Video! when you say you can keep 1 or 2 balls aside for the next batch.... where do you keep them and up to how long?
Just store them in a glass jar with lid, or a plastic bag that can be sealed, and place in the refrigerator up to 5 days.
@@FontanaForniUSA So if you have extra dough balls that you don’t use on the evening when you’re first cooking you were saying the extra dough balls can be saved in a bag or an airtight container in the fridge for up to five days and used at that point? Or do you use these dough balls to make your next batch of dough? It was a little confusing with the wording I’m sorry.
Thank you 🙏
Hi, would the recipe/hydration be the same if cooked in a home oven?? Thanks
I did that - 300 celcius on a baking steel. The best dough recipe I’ve ever used!
Yes! :)
what do u mean with the over night... 8h ? 12h ? 24h ? and what will happen if it rest some h more or less tnx :) for video
She doesnt answer guys...i tried myself... also i can say 6h is perfect max to 8h
Schar over night means, 24 hours rest, trust me 24h is so perfect pre-ferment recipe. I recommend adding 5 grams of honey to your pre-ferment as an extra, I don't know why, but it is said that the dough is better when I tried it, I saw it was good too.
@@meteee73710 or sugar
@@Schar.ar.youtube I think sugar does not do much except to trigger the yeast more, honey is different, I think it provides flexibility when opening the dough and it may be integrating that dough.
Hello, why do you add yeast again to the dough mix? isnt the poolish enough?
I’ve never seen a poolish pizza dough method that not only ferments the poolish pre-ferment overnight at room temp (instead of fridge) but also the bulk ferment overnight in the fridge as well. 48 hours! Is this necessary? I’ve done a poolish ok the fridge for 24 hours, then make the bulk dough, rest 1 hour, then individual balls allowing to raise at ambient temp for 2-3 hours.
Beautiful. Where can I purchase the food save container, large bowels, spatula and Danish whisk? Thank you. Steve T.
한국인입니다.잘봤어요.감사합니다.
Hi can any of this be done in a dough machine/mixer? Many thanks
The final bread dough will have to be kneaded once the gluten structure starts developing however up until this point yes you can mix
Yes! Make sure not to overwork the dough, as high gluten development is not desirable.
Is this recipe good for Neapolitan or New York style pizza?
It can be used for both, but yes, it is great for Neapolitan.
Here is another recipe for Neapolitan pizza: www.fontanaforniusa.com/blogs/news/neapolitan-pizza-dough
This is the only recipe I use when making this type of pizza. The only difference is I added a little more water to the recipe,
due to the higher temps (750) of my oven.
How would one use this recipe for dleishmanns dry yeast as opposed to instant yeast?
Active dry yeast needs to be dissolved in water, instead instant yeast can be directly added to the dry ingredients. Hope that answers your question.
Hi, and thank you.
I was referencing the quantity. How much dry yeast would one use rather than instant? I can always go buy instant if you’re unsure.
Regards,
@@Payton77 Example: Fresh Yeast 10g, Active Dry Yeast 5g, Instant Yeast 2.5g
Nice, how about showing a 100% all Biga recipe please (wood oven)
Great idea!
How come there is no olive oil? I will be using a home oven
Hi how's things im back again , I would use Pizzaapp from the android market which most pizza guys use. It gives me a % of poolish to use. For instance the lowest is 10% and highest is 50% what would you recommend
Hey hope you reply soon
Maestro Vito Iacopelli suggests 30% - I tried this and worked out great
@@nickkomo2309 I found another polish recipe where their recipe (mathematically) was 27%, so I'm convinced 30% is a good target. Besides, who can dispute Vito's methods? I will try this very soon.
Hi can you send me a link for these trays
Absolutely! www.fontanaforniusa.com/collections/accessories/products/the-total-deluxe-accessory-kit
How much dry yeast?
Can i use whole wheat flour instead?
What the ingredints?
Thx
If you just use whole wheat you need to increase the hydration or the dough will be too stiff. You can find the recipe here www.fontanaforniusa.com/blogs/news/pizza-dough-with-poolish
Is the soundtrack argentinian Folklore?
Oh I'm not sure!
How do you scale down the recipe to 2 pizza balls?
Hey your direct link does not work. It says something up woth your IP address
Hey there! :) Try again, it should be working now!
Where's the recipe..thanks
1/8 teaspoon instant yeast = ? grams? THX
It's 0.59 grams. Enjoy!
Can't believe your dough was so wet and sticky at 63% hydration?
Too much yeast you dont add yeast if theres already poolosh.
Double what? May we have a recipe please?
Quite strange that she gives no quantities. ....🙄
www.fontanaforniusa.com/blogs/news/pizza-dough-with-poolish The recipe is on the Fontana website, where this video is linked from.
No olive oil?
Not for this recipe :) Here is a link to the recipe: www.fontanaforniusa.com/blogs/news/pizza-dough-with-poolish
Can someone help me with the actual measurements used in this video?
exemple:
1kg flour
1 liter water
1 or 2 gr yeast
mix all togeither and put it in the frodge for 24 hours.
then add to the mix the same amounts again : 1kg flour,1ltr water,
1gr yeast (optionnal.)
then kneeeeeeed. good luck
@@kmkem5971 if you use 1kg flour and 1kg water again after the poolish, that means the overall hydration is 100% which is not appropriate for Pizza.
That seems to be a lot of yeast. A small amount would be sufficient regardless if you’re making double the amount.
👍🏻🙏😘🇺🇦
Sooo…what are the measurements???
Just flour water,but no one knows how much?
why no measurements?
There is a direct link below the video for measurements .
@@annacreigton586 Oops.. I feel so stupid. Thanks.
@@anaoli1096 dont feel stupid because it happened to me too until i fiquered it out ha ha.
Hi there! You can find the direct link to our recipes under the videos we post! Here is the direct link for this recipe: www.fontanaforniusa.com/blogs/news/pizza-dough-with-poolish
Sorry no measure the flour and water and salt not good video 🤔
The recipe is here.
www.fontanaforniusa.com/blogs/news/pizza-dough-with-poolish?_pos=1&_sid=e32bf1aae&_ss=r