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14 Dec 2021 04:08:32 UTC
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My Pizza with Poolish
This is how I make my pizza using a poolish. The recipe and process is based on the YouTube videos by the master pizzaiolo Vito Iacopelli.
Ingredients:
500g tipo '00' flour
300g water
1T honey
1t instant yeast
semolina for forming the dough
(For US Imperial use: 10oz flour and 6oz water)
Crust flavouring:
2T crushed garlic
6T extra virgin olive oil
Baked on a pizza stone in the oven at maximum temperature on the 'fan+grill' setting.
Here is my video about the cooking process: https://youtu.be/82DtrFhqkv8
For something a bit different, why not try Nutella as the sauce, with strawberries and dark chocolate. Then when the pizza is almost done, add some marshmallows
Ingredients:
500g tipo '00' flour
300g water
1T honey
1t instant yeast
semolina for forming the dough
(For US Imperial use: 10oz flour and 6oz water)
Crust flavouring:
2T crushed garlic
6T extra virgin olive oil
Baked on a pizza stone in the oven at maximum temperature on the 'fan+grill' setting.
Here is my video about the cooking process: https://youtu.be/82DtrFhqkv8
For something a bit different, why not try Nutella as the sauce, with strawberries and dark chocolate. Then when the pizza is almost done, add some marshmallows
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video/mp4
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English
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If you don't have a woodfired pizza oven at home you can get close to replicating the cooking environment using your home, fan-forced oven. Give it a shot and let me know if it works for you.
Some suggested adjustments:
- my pizza stone is relatively thin. Get a thicker stone to get a crisper base on the bottom
- to get the browning visible in my other pizza video (below), place the pizza higher in the oven, closer to the grilling bars. The pizza will cook faster, meaning less time to crisp the crust on the bottom. You'll have to work out the sweet spot for your configuration.
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1 year ago
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video/mp4
English