It would be very helpful if you would share the weight in grams for the bread flour and the buckwheat flour in addition to specifying how much salt you used. Also, how much did the flour in the poolish weigh? I watched the linked video and all you said is “some organic bread flour”. I realize that different flours absorb water differently, but it would still help to have more precise measurements for it.
Thank you for watching both videos! The recipe is now linked in the description towards the bottom with grams, please be sure to read all the helpful key notes, hope you enjoy! let us know if you have any questions about the recipe, thank you!
Thank you Chef! Did I miss how much salt you use? It looks like around 2 tablespoons. Do you have a recipe I can print available? If not, do you mind if I post my quickie summary for others? I can't wait to try it next week. 30+ years ago I worked at a small pizzeria in Fountain Valley, Rico's then Ciro's. Ever since, I've made pizza at home, always playing with recipes for dough and sauce. You've inspired me once again to change up my game. I've always settled for a 550 degree oven and stone. I just pulled the trigger on an outdoor pizza oven (and buckwheat flour) and yours will be the first dough to go in.
Thank you for watching! The recipe is listed in the description box at the bottom-please keep the key notes in mind while making your dough. Chef used 5 teaspoons of “Diamond Crystal” Kosher Salt for the dough. Let us know if you have anymore questions, we’re always happy to see other pizza lovers trying new things like chef does, playing around with dough recipes is something he’s always doing too. Outdoor ovens are so fun! chef uses portable Gozney Roccbox ovens at his events and he has noticed so many people have their own ovens now which is why he wanted to share this recipe. Let us know how you like the buckwheat too!
@@WHG_ChefJoeYoukhan Well, I failed right off the bat. My 8qt commercial kitchenaid could not knead the full batch. I went back to the video (I was going off the notes in the description) and you say 1/2 cup buckwheat flour, the notes in the description says 2 cups. I think it's clear the notes are wrong.
@@davidwrightmeHi David, you can use up to 2 cups of buckwheat for a stronger flavor, (but your correct, I did use approximately 1/2 cup. The recipe scales in 1/2 for that size mixer, and play around with the amount of buckwheat to your liking🙂 There’s also a mix I like to use in place of buckwheat called “ancient grains” , it’s a mix. Hope round 2 works out! I’ve been playing around with different flours and measurements for years and I love making it slightly different every time.
Love a poolish! Your pizzas looked amazing on “Best of Dough.” I can’t wait to make this at home!
Awesome! Thank you!!
Thank you, Chef! I'm looking forward to trying out this recipe!
Thank you! Let us know how it turned out for you!
Pizza for days! Thanks for sharing the recipe, Chef
Thank you!
Looks great! Can’t wait to make a batch! Definitely will do it with the beer suggestion 😋
Beer really makes it super tasty!
It would be very helpful if you would share the weight in grams for the bread flour and the buckwheat flour in addition to specifying how much salt you used. Also, how much did the flour in the poolish weigh? I watched the linked video and all you said is “some organic bread flour”. I realize that different flours absorb water differently, but it would still help to have more precise measurements for it.
Thank you for watching both videos! The recipe is now linked in the description towards the bottom with grams, please be sure to read all the helpful key notes, hope you enjoy! let us know if you have any questions about the recipe, thank you!
Thank you Chef!
Did I miss how much salt you use? It looks like around 2 tablespoons.
Do you have a recipe I can print available? If not, do you mind if I post my quickie summary for others?
I can't wait to try it next week. 30+ years ago I worked at a small pizzeria in Fountain Valley, Rico's then Ciro's. Ever since, I've made pizza at home, always playing with recipes for dough and sauce. You've inspired me once again to change up my game. I've always settled for a 550 degree oven and stone. I just pulled the trigger on an outdoor pizza oven (and buckwheat flour) and yours will be the first dough to go in.
Thank you for watching! The recipe is listed in the description box at the bottom-please keep the key notes in mind while making your dough. Chef used 5 teaspoons of “Diamond Crystal” Kosher Salt for the dough. Let us know if you have anymore questions, we’re always happy to see other pizza lovers trying new things like chef does, playing around with dough recipes is something he’s always doing too. Outdoor ovens are so fun! chef uses portable Gozney Roccbox ovens at his events and he has noticed so many people have their own ovens now which is why he wanted to share this recipe. Let us know how you like the buckwheat too!
@@WHG_ChefJoeYoukhan Well, I failed right off the bat. My 8qt commercial kitchenaid could not knead the full batch. I went back to the video (I was going off the notes in the description) and you say 1/2 cup buckwheat flour, the notes in the description says 2 cups. I think it's clear the notes are wrong.
@@davidwrightmeHi David, you can use up to 2 cups of buckwheat for a stronger flavor, (but your correct, I did use approximately 1/2 cup.
The recipe scales in 1/2 for that size mixer, and play around with the amount of buckwheat to your liking🙂
There’s also a mix I like to use in place of buckwheat called “ancient grains” , it’s a mix.
Hope round 2 works out! I’ve been playing around with different flours and measurements for years and I love making it slightly different every time.