Masterclass . It’s the simple things in life that make me the happiest . Thank you sooooo much from the bottom of my heart . Life needs to be more like your pizzas
Finished this dough today but to 70% hydration since I am using home oven. Great dough. Everyone loved the pizzas. I have more dough for tomorrow too. Thank you Chef!
I've made so many different sourdough Neapolitan style dough recipes over the years...that I've lost count. But just tried this one yesterday Massimo and its my new "go to" recipe. The only change I'll make for next time is upping the hydration level to 68-70% for 750F baking, to lighten the crust more. Thank you Massimo!
@@jelly.1899 I use a 3/8" thick Baking Steel plate pre-heated to 550F for an hour before baking a pizza. I have different flours when using the in-kitchen oven but AP is better at 550F. Or add just a little honey or sugar and a little EVO to the 00 dough to help keep the crust from getting too cracker like with the extended baking time at 550F.
I would think a higher hydration of 68 to 70% and baking at 750 degrees would result in a softer less crispy pizza? Unless a stronger protein flour was used?
Great video! I will definitely try this recipe!! Quick question - If I am going to freeze some dough, at what stage do I freeze it - right after making the balls? or after the balls have rested 3hrs or so?
Hi Massimo, it's quite warm now where I live - around 27, 28 at home. So should I opt for couple of hours outside and then put in the fridge for lets say 12 H. THen take it out of the fridge and leave it at room temp for 1h and continue with the recipe? Also, when we put dough in the fridge as some other recipies suggest, do we presume the temp in the fridge should be not more than 4 C degrees, because as far as I know, anything below 4 C puts the sourdough bacteria to sleep and therefore not active so much - hence you develp flavour?
Hello there. Great videos. Is it possible to put in the fridge for 24-72 hours after you finished the total dough for more fermentation when you made the poolish with sourdough ?
Greetings. Thanks for all the videos! in your description, "This is especially true when using larger percentages of preferment in your final dough (think up to 50%) because over riping will kill the gluten..." - are you cautioning about doing 100% Biga dough for pizza, and saying 50% is the top limit to use with Biga?
Tried your poolish sourdough recipie today. My family enjoyed it very much. I can't get my dough balls to rise like yours though - maybe I should have given them more time. Made a classic tomato pie with just crushed tomatos and pecorino. Bellissima!
Great video, can you please share the total amount of water and flour used? I'm trying to figure out how you arrived with 65% hydration and all I come up with is 57%, Thank you in advance
Hey Massimo can you give me advice on how to make poolish for pizzeria? The intervals are too long to make everyday , i was thinking making the poolish 1 day before at 5 am and mixing the other half the next day at 5 am and let the dough rest until opening hour usually around 4pm will i get better results in taste doing this method compared to the traditional direct method?
Yes that would work. But just lot times consuming starting at 5am making the dough I thinking you will give up after very short time. Maybe better to start 5pm day before for next day. I think would be much better way
It is amazing how you get a puffy crust with only 60% hydration. Is it because you use a sour dough? I'm alway struggling with 70% sticky dough, I will try your technique for sure. 👌
Very great massimo .. Your style is not complicated. But my problem is. here in the philippines it is difficult to find oo flour. so i use 1st class flour or bake flour. any sagestion?
Massimo in your opinion between poolish, biga and sourdough which one you like most and why? I'm kind of curios about. I normally follow your sourdough method and whole family goes nuts about it, but I would like to give a try to the poolish. Thanks
@@massimonocerino thank you for your reply. I have around 22C-24C so i guess i can keep dough out for 16-18 hours, otherwise it will get overfermented or spoiled…
Massimo, what is your preference: your regular sourdough or sourdough with poolish? Is there a difference in the taste or structure of the dough? Thanks
i do always prefer. my sourdough for taste, and timing to work. with the dough and lightness, however. poolish and biga are also good. method of fantastic baking
Thank you Massimo for this recipe. I am excited to try it out when I return to the states. I see you made 5 pizza dough balls with this recipe. How much starter dough should I use for 10 pizza dough balls? Do you double the starter dough recipe in this video or is the starter dough amount a fixed portion. Thanks for meeting with me once again last week! Greg
If you have plenty of time anyway to ferment your dough balls, is there an advantage to making it with the polish method instead of just letting the dough balls rise on their own from the beginning?
Thank you Massimo for sharing your pizza secrets. Several famous pizza chefs love to use their personal sourdough starter, but each starter, depending on a lot of factors, has its own flavor profile. So I imagine that different customized starters might produce differing results. I once tried a sourdough starter for my pizza dough recipe. I borrowed the starter from a bread-making friend who fed his regularly. However, my finished pizza dough (poolish style) tasted too sour for me, and I did not like the marriage of a sour dough and a sweet tomato sauce. Is there a way to control the level of sour when using a custom starter?
If your starter is not active, it's not ready. Many people rush their starter when it's new. When it doubles consistently with each feeding, it is ready. Having said that, I have combined a yeast dough with my sourdough discard, just to give it some extra flavor. There were likely two strains of yeast, but they got along and the dough was fine.
I divided 530 grams water by 930 grams flour I get 57% hydration. I think you said the hydration was 60%? Do you mix that dry with for the temperature you use?
I tried a Poolish with a 48 hour double fre-mentation. The dough was hard to stretch, it kept shrinking when making a pizza! It's a very advanced method I think. What is the best Pizza Dough to make for an outdoor gas oven (500c)? Is there a go to recipe that you use for simplicity and less mistakes? Great video, I will try make a sourdough starter!
What flour did you use? If using Tipo 00 with a W around 300, and the dough at room temp, it should not fight you unless it's overworked. When that happens, walk away and come back in 10 minutes and try to stretch again. I have a Alfa Forni gas oven and use the Ooni app for my basic recipe. It's great - set your hydration, ball weight and number of balls and it gives you your ingredient weights. Hardest dough to stretch, I've found, is a NY Pizza style with high protein flour and low hydration. That's why those are often rolled flat.
@@einfussganger Thanks man! It was a 75% hydration dough using Tipo 00 (Catupo Blue). I was checking for the 'W' as i see people mention that. It says Type 45 (405), does that mean W 405 which is too strong? I was thinking I over proofed the dough maybe? It was very wet and hard to work with, took a lot of folding to make it into a workable ball lol I have some other Tipo 00 flour and I cannot find the W on that either!!! Maybe I'm blind :D I will check out the Ooni App, I'm using a Roccbox Gozney oven.
@@Zursen 75% is too much for Caputo Blue to handle. The W rating for Blue (I'm assuming you're using Pizzeria), is 260-270, which means it handles 58%-70% (even though I'd recommend to keep it under 70%). 500 degrees C is also way too hot for high hydration dough, if your hydration is from 60%-65%, then use 430-450 degrees (traditional temperature), if it's 70% plus, then 380-400 degrees. If you want a simple recipe, I'd recommend the direct method from these two chefs, once you master the fundamentals then you can move on to advanced recipes: Johnny Di Francesco (the w-rating is briefly explained): ruclips.net/video/8Q_9h6VKm9c/видео.html Lucio: ruclips.net/video/xKDnD8sJsuY/видео.html
@@kraftpunk6654 Thanks man, I've moved away from high hydration. I wish I could get the Caputo Pizzeria flour but I can't. I have seen this Johnny Di Francesco flour a lot so I may give it a try. That said, pizza with Blue Caputo even with its lower W is still really nice! But maybe that's related to my over proofed dough balls, shorter proofing time not being accounted for. Cheers!
great instructions there, especially with the amount of preferment to final dough (50%). I have yet to try that, but maybe this winter I will (i'm in western US). Looks like your dough was pretty low hydration, 55%? (I thought you had 500ml water and total 900grams flour) I haven't gone that dry yet, mostly been staying around 65% with good results.
Thanks for this, i was actually just thinking about how much of the sourdough i would need to add to a poolish if i wanted to go back to using the poolish method again. Is it a set percentage of the amount of flour you use or just around the same amount regardless.
If your sourdough starter is 50% flour and 50% water (because that's what you've been feeding it), it's basically the same as a poolish, so making the poolish is like giving the starter a big feeding. How much starter depends on the activity of your particular starter, your room temp, etc., but it's hard to go wrong. I've gone with as little as 80g starter and as much as 150g. If your sourdough starter hydration matches your poolish, just subtract half the amount of starter from each of the flour and water weights in your standard recipe to keep the hydration the same.
Salve Maestro, I have tried making sourdough pizza crust and the flavor is too strong. I use a ratio of 50g starter per kilo of flour. Do you have any tips on how to make it taste milder?
Hello Massimo! A Question! How many grams of dry yeast or active yeast for that quantity?? Please let me know! Much appreciated! Greetings from Singapore! Edith
@@massimonocerino Dear Massimo, Thank you very much for your prompt response!! Much appreciated! Greetings from Singapore!🌷🌷🇸🇬 Edith, a happy Subscriber!!
Hello Maestro :) Thank you for all your informative videos and descriptions. Have you ever tried mixing sourdough "poolish" with yeast poolish? If so, what was the result? I have mixed poolish with sourdough in the past with different results. Once it turned out great, other times the dough was breaking. Perhaps that was happening because of the amount of preferments used or the type of flour I was using. I have never used a professional pizza flour yet. So far I've been working with 00 pizza supermarket flour, but haven't been paying attention to W rating yet. This is my next step. Does it make sense mixing sourdough and yeast poolish in pizza in your opinion? What advantages and disadvantages can you see when doing this? Would both different preferments add their best traits in the dough or would they be in disagreement with each other and therefore the result was not worth it? Thanks a lot!
In the practical way (personally)it makes no sense.. but the way of baking have no limits! (As the gods ways..) tocme it makes more sense use sourdought and add a % perc of yeast if you need a push.. (im a baker)
With his poolish method, 50% of his overall dough is pre-fermented before being mixed in. If you add 10-20% starter to all the flour with a direct method and then mix it, most of your flour still has to ferment. Try both :)
I search poolish recipes and this is the first result I see.Its funny how his last name is nocerino and my last name is cerino,lol.I dont have to look any farther
Not to nit pick, but oils do not contribute to hydration. But, you are correct, Massimo made an error in either the weights shown or the calculation because that dough is not 65% hydration. According to the ingredients shown, it's more like 57%.
Masterclass . It’s the simple things in life that make me the happiest . Thank you sooooo much from the bottom of my heart . Life needs to be more like your pizzas
Amazing i planing making for kids your recipe thanks❤
You are the man 👌 your style is not complicated,, thank you !🌸
Master Massimo this is the best ,thank you so much . im learning so much from you.
Thank you. Making this today! The polish sourdough is fermenting at the moment..looking forward to tomorrow to cooking the pizza! 😍
Wow, that is next level pizza dough and i love the jazz background! 🍕🙇♀❤
Finished this dough today but to 70% hydration since I am using home oven. Great dough. Everyone loved the pizzas. I have more dough for tomorrow too. Thank you Chef!
What flour did you use?
@@jelly.1899 I use Central Milling High Protein Bread Flour.
@@BetterWayToWellness thanks
Thumbs up! I tell friends to follow your methods to learn. I've made my best pizza using your measurements. Kudos, Massimo!
I've made so many different sourdough Neapolitan style dough recipes over the years...that I've lost count. But just tried this one yesterday Massimo and its my new "go to" recipe. The only change I'll make for next time is upping the hydration level to 68-70% for 750F baking, to lighten the crust more. Thank you Massimo!
😊🙏🙏🙏🇮🇹🍕👍♥️
Do you have a hydration to temperature and baking time correlation for 550F baking?
@@jelly.1899 I use a 3/8" thick Baking Steel plate pre-heated to 550F for an hour before baking a pizza. I have different flours when using the in-kitchen oven but AP is better at 550F. Or add just a little honey or sugar and a little EVO to the 00 dough to help keep the crust from getting too cracker like with the extended baking time at 550F.
@@danstreight2529 thanks for your reply and the feedback!😎
I would think a higher hydration of 68 to 70% and baking at 750 degrees would result in a softer less crispy pizza? Unless a stronger protein flour was used?
Thanks for this video, just found it and discovered your channel, subscribed! Keep it up ❤
Another great video 👏🏻 🍕
Eia!! Grazie Massimo !!!
Awesome thank you, making one today👌👍🥂
Excellent Video! Saw your Mozzarella Video. It just blew my mind :-) Thank you!
Fantastic video, Massimo. Definitely will try this approach next pizza night! Thank you.
Another excellent video Massimo, will try this with my sourdough starter 👍
Thanks Dan. you should !!:)
Pizza looks amazing 🍕🍕
Looks really good!
🙏😊🍕👍many thanks Lyra
Awesome. I will try this recipe, but will add honey.
Excellent video Massimo :)
Still need to get the sour dough starter done but I will.
Your recipes are amazing.
Thanks again
many thanks Martin !!::)))
Going to have to try this next
That's the BOMB!
Great video! I will definitely try this recipe!! Quick question - If I am going to freeze some dough, at what stage do I freeze it - right after making the balls? or after the balls have rested 3hrs or so?
Defenetly after few hours
Sounds amazing but did I miss how much water was in the mixer when you added the poolish and the flour?
No water in the mixer. He said water but corrected to flour. All of the water you need is in the poolish.
Hi Massimo, it's quite warm now where I live - around 27, 28 at home. So should I opt for couple of hours outside and then put in the fridge for lets say 12 H. THen take it out of the fridge and leave it at room temp for 1h and continue with the recipe?
Also, when we put dough in the fridge as some other recipies suggest, do we presume the temp in the fridge should be not more than 4 C degrees, because as far as I know, anything below 4 C puts the sourdough bacteria to sleep and therefore not active so much - hence you develp flavour?
Yes correct
Hello there. Great videos. Is it possible to put in the fridge for 24-72 hours after you finished the total dough for more fermentation when you made the poolish with sourdough ?
Yes sure
@@massimonocerino Thanks for reply. Someone told me poolish is only with normal yeast so I got confused.
Excellent my dear! Now what if i want a more chewy crust?
Greetings. Thanks for all the videos!
in your description, "This is especially true when using larger percentages of preferment in your final dough (think up to 50%) because over riping will kill the gluten..." - are you cautioning about doing 100% Biga dough for pizza, and saying 50% is the top limit to use with Biga?
Tried your poolish sourdough recipie today. My family enjoyed it very much. I can't get my dough balls to rise like yours though - maybe I should have given them more time. Made a classic tomato pie with just crushed tomatos and pecorino. Bellissima!
Give more.time or add more starter
What ratio do you feed your starter thank you
Will this recipe work following for conventional oven/pizza stone set up?
Yes
What does poolish means in arabic luguage ? Please , and thank you for all videos you'r the best
Great video, can you please share the total amount of water and flour used? I'm trying to figure out how you arrived with 65% hydration and all I come up with is 57%, Thank you in advance
Normally I do 60%
Which Mozzarella do you recommend to use? Great video. 🍕🍕🍕
Mozzarella fior di latte
Hello! Do you use the starter directly from the fridge ou do you feed and wait for it to rise before mixing with water? Thank you!
I use the starter straight from fridge
Hey Massimo can you give me advice on how to make poolish for pizzeria? The intervals are too long to make everyday , i was thinking making the poolish 1 day before at 5 am and mixing the other half the next day at 5 am and let the dough rest until opening hour usually around 4pm will i get better results in taste doing this method compared to the traditional direct method?
Yes that would work. But just lot times consuming starting at 5am making the dough I thinking you will give up after very short time. Maybe better to start 5pm day before for next day. I think would be much better way
It is amazing how you get a puffy crust with only 60% hydration. Is it because you use a sour dough? I'm alway struggling with 70% sticky dough, I will try your technique for sure. 👌
I guess ist maybe a really good temperature of his oven paired with good kneading in the maschine.
Very great massimo .. Your style is not complicated.
But my problem is.
here in the philippines it is difficult to find oo flour. so i use 1st class flour or bake flour. any sagestion?
Massimo in your opinion between poolish, biga and sourdough which one you like most and why? I'm kind of curios about. I normally follow your sourdough method and whole family goes nuts about it, but I would like to give a try to the poolish. Thanks
I prefer sourdough for the taste and also very easy to make and less timing consuming
Hello maestro Massimo, what is the room temperature that you leave the dough out for 24 hours ? if you don't mind telling...
Normally from 12 to 18 degrees
@@massimonocerino thank you for your reply. I have around 22C-24C so i guess i can keep dough out for 16-18 hours, otherwise it will get overfermented or spoiled…
@@serkansalah1883 yes that right
Hi Massimo, Thx for sharing your recipe! Looks great! What kind of oven do you use? ( Wich
Brand)
many thanks . DI FIORE FORNI
Massimo, what is your preference: your regular sourdough or sourdough with poolish? Is there a difference in the taste or structure of the dough? Thanks
i do always prefer. my sourdough for taste, and timing to work. with the dough and lightness, however. poolish and biga are also good. method of fantastic baking
@@massimonocerino 👍🏻👍🏻
Hi Massimo, great video. Can I ask what "OO" flour you use to get W 300-350?
flour like manitoba. or l caputo red. thear many flour. you can get with w 330/350
That’s one fine looking pizza, Massimo! Could you explain why you spin the pizza in the oven so many times? Thanks!
to make sure all pizza around its cook even
Thank you Massimo for this recipe. I am excited to try it out when I return to the states. I see you made 5 pizza dough balls with this recipe. How much starter dough should I use for 10 pizza dough balls? Do you double the starter dough recipe in this video or is the starter dough amount a fixed portion. Thanks for meeting with me once again last week! Greg
Was great to meet you Greg.yes double it the recipe
so no more water to the mixing bowl ??
is there more water used ?? you said water ?? before you add the flour ???
At what stage is the sourdough starter in this recipe - right after feeding? Discard? Thanks!
Before feeding
If you have plenty of time anyway to ferment your dough balls, is there an advantage to making it with the polish method instead of just letting the dough balls rise on their own from the beginning?
Poolish it's not ideal for my Mobile business. Poolish need to keep refrigerated
Thank you Massimo for sharing your pizza secrets. Several famous pizza chefs love to use their personal sourdough starter, but each starter, depending on a lot of factors, has its own flavor profile. So I imagine that different customized starters might produce differing results. I once tried a sourdough starter for my pizza dough recipe. I borrowed the starter from a bread-making friend who fed his regularly. However, my finished pizza dough (poolish style) tasted too sour for me, and I did not like the marriage of a sour dough and a sweet tomato sauce. Is there a way to control the level of sour when using a custom starter?
Try using more starter next time or rest it in a warmer place (shorter fermentation time should result in a less sour flavour).
I agree! Ferment your dough for 1/2 the time!
What about combining yeast with souerdough starter ? Do you think it can help the starter if it is not so active?
if you use sourdough starter i dont really need any other yeast
Thank you Massimo. I'll try to make a stronger sourdough starter.
If your starter is not active, it's not ready. Many people rush their starter when it's new. When it doubles consistently with each feeding, it is ready. Having said that, I have combined a yeast dough with my sourdough discard, just to give it some extra flavor. There were likely two strains of yeast, but they got along and the dough was fine.
@@einfussganger thank you!
I divided 530 grams water by 930 grams flour I get 57% hydration. I think you said the hydration was 60%? Do you mix that dry with for the temperature you use?
How much water next day?
I tried a Poolish with a 48 hour double fre-mentation. The dough was hard to stretch, it kept shrinking when making a pizza! It's a very advanced method I think. What is the best Pizza Dough to make for an outdoor gas oven (500c)? Is there a go to recipe that you use for simplicity and less mistakes? Great video, I will try make a sourdough starter!
What flour did you use? If using Tipo 00 with a W around 300, and the dough at room temp, it should not fight you unless it's overworked. When that happens, walk away and come back in 10 minutes and try to stretch again. I have a Alfa Forni gas oven and use the Ooni app for my basic recipe. It's great - set your hydration, ball weight and number of balls and it gives you your ingredient weights. Hardest dough to stretch, I've found, is a NY Pizza style with high protein flour and low hydration. That's why those are often rolled flat.
@@einfussganger Thanks man! It was a 75% hydration dough using Tipo 00 (Catupo Blue). I was checking for the 'W' as i see people mention that. It says Type 45 (405), does that mean W 405 which is too strong? I was thinking I over proofed the dough maybe? It was very wet and hard to work with, took a lot of folding to make it into a workable ball lol
I have some other Tipo 00 flour and I cannot find the W on that either!!! Maybe I'm blind :D
I will check out the Ooni App, I'm using a Roccbox Gozney oven.
@@Zursen 75% is too much for Caputo Blue to handle. The W rating for Blue (I'm assuming you're using Pizzeria), is 260-270, which means it handles 58%-70% (even though I'd recommend to keep it under 70%). 500 degrees C is also way too hot for high hydration dough, if your hydration is from 60%-65%, then use 430-450 degrees (traditional temperature), if it's 70% plus, then 380-400 degrees. If you want a simple recipe, I'd recommend the direct method from these two chefs, once you master the fundamentals then you can move on to advanced recipes:
Johnny Di Francesco (the w-rating is briefly explained): ruclips.net/video/8Q_9h6VKm9c/видео.html
Lucio: ruclips.net/video/xKDnD8sJsuY/видео.html
@@kraftpunk6654 Thanks man, I've moved away from high hydration. I wish I could get the Caputo Pizzeria flour but I can't. I have seen this Johnny Di Francesco flour a lot so I may give it a try. That said, pizza with Blue Caputo even with its lower W is still really nice! But maybe that's related to my over proofed dough balls, shorter proofing time not being accounted for.
Cheers!
@@Zursen Well, if you have Caputo Classica (Blue), then you can use 60-65% hydration. A shorter leavening time, 8-9 hrs, is suitable for that flour.
great instructions there, especially with the amount of preferment to final dough (50%). I have yet to try that, but maybe this winter I will (i'm in western US). Looks like your dough was pretty low hydration, 55%? (I thought you had 500ml water and total 900grams flour) I haven't gone that dry yet, mostly been staying around 65% with good results.
Yes that dough looks dry at 55% hydration
You have to account starter in sourdough recipes. So 530 water and 930 flour 56.9% hydration still very low.
Is there a recepie biga with sourdough??
Yes you can do sourdough dough with biga method
Congratulations Coach, I have seen that you do not refrigerate your 250g dough, can they withstand the heat of the day?
Exactly I do room temperature all the time my dough.
@@massimonocerino You MUST have a special additive recipe or preparation??
Thanks for this, i was actually just thinking about how much of the sourdough i would need to add to a poolish if i wanted to go back to using the poolish method again. Is it a set percentage of the amount of flour you use or just around the same amount regardless.
normally i put 60 gr of sourdough starter for 1 kilo flour
If your sourdough starter is 50% flour and 50% water (because that's what you've been feeding it), it's basically the same as a poolish, so making the poolish is like giving the starter a big feeding. How much starter depends on the activity of your particular starter, your room temp, etc., but it's hard to go wrong. I've gone with as little as 80g starter and as much as 150g. If your sourdough starter hydration matches your poolish, just subtract half the amount of starter from each of the flour and water weights in your standard recipe to keep the hydration the same.
🤐 i like how you share your secrets, be sure I'm not telling 😁
Marco its not secret hire :)
Salve Maestro, I have tried making sourdough pizza crust and the flavor is too strong. I use a ratio of 50g starter per kilo of flour. Do you have any tips on how to make it taste milder?
How many water for kilo?
@@massimonocerino I use 600ml for water, and 25g sea salt.
@@jasonc3894 the flavor it's to strong. I don't really know why
Hello, what is the ideal wood oven temperature?
400/ 450 degrees
Hello Massimo!
A Question!
How many grams of dry yeast or active yeast for that quantity??
Please let me know!
Much appreciated!
Greetings from Singapore!
Edith
2/3 grams
@@massimonocerino
Dear Massimo,
Thank you very much for your prompt response!!
Much appreciated!
Greetings from Singapore!🌷🌷🇸🇬
Edith, a happy Subscriber!!
Hello Maestro :) Thank you for all your informative videos and descriptions. Have you ever tried mixing sourdough "poolish" with yeast poolish? If so, what was the result? I have mixed poolish with sourdough in the past with different results. Once it turned out great, other times the dough was breaking. Perhaps that was happening because of the amount of preferments used or the type of flour I was using. I have never used a professional pizza flour yet. So far I've been working with 00 pizza supermarket flour, but haven't been paying attention to W rating yet. This is my next step.
Does it make sense mixing sourdough and yeast poolish in pizza in your opinion? What advantages and disadvantages can you see when doing this? Would both different preferments add their best traits in the dough or would they be in disagreement with each other and therefore the result was not worth it?
Thanks a lot!
The flour it's the key for poolish and sourdough starter. I
In the practical way (personally)it makes no sense.. but the way of baking have no limits! (As the gods ways..) tocme it makes more sense use sourdought and add a % perc of yeast if you need a push.. (im a baker)
@@nicholascotardo3795 yes I’ve seen it used in baguettes. I think in france you can use levain and commercial yeast but at a certain percentage.
Isn't making poolish with your starter the same as feeding your starter then making the pizza in the direct method I'm slightly confused.
With his poolish method, 50% of his overall dough is pre-fermented before being mixed in.
If you add 10-20% starter to all the flour with a direct method and then mix it, most of your flour still has to ferment. Try both :)
Massimo, what dough machine mixer are you using here or you recommend for a home user?
For home use good machines dough it's the keynwood or kitchen aid
Is ok IF i asking you question??
I search poolish recipes and this is the first result I see.Its funny how his last name is nocerino and my last name is cerino,lol.I dont have to look any farther
My mother has a great starter that's great for short proving of say 12 hours. Anything after 24 hours and its to sour for me.
The starter here 1 : :1 : 1 or 1 :2:2 ????
i think you made a mistake with water ingredients because you said it is 60-65% while your written recipe is 55%
Thanks for letting me know I will check.
@@massimonocerino so what is the real formula. Grazzie
@@stockfreak11
60%
You use 500+30(from sourdough) + 400g flour and 500+30(from sourdough) + 10g oil. So 930g flour and 540g liquids is about 58% hydration dude
Not to nit pick, but oils do not contribute to hydration. But, you are correct, Massimo made an error in either the weights shown or the calculation because that dough is not 65% hydration. According to the ingredients shown, it's more like 57%.
55% hydration. 500/900