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Poolish Pizza Dough Pizza

We are making pizza dough using a Poolish, a pre-fermentation method that takes minutes to prepare but creates a dough that is easy to handle and nicely flavored. This dough is perfect for pizza makers that are new to stretching out dough into pizzas. We used our standard cooking technique which resulted in a pizza crust with nice browning and slight char; crisp but still had a nice chew with a nice rise. Our standard technique is 20 to 30 minutes on high, launching the pizza, then turning to low. We let the pizza start to rise (about 30 to 40 seconds), then rotate 180 degrees. Another turn, necessary. This pizza cooked in a little more than a minute. We place the pizza on a wire rack for a minute, then transfer to a wooden board for cutting.

This pizza dough recipe is from WeekendBakery.com and it is the first Poolish recipe I tried. By adjusting the amount of Instant Dry Yeast, the dough can be used the same day or overnight. It requires 7 minutes of kneading in a mixer or by hand, 10 to 15 minutes. The Poolish is 100% hydration: 100 grams 00 or Bread Flour and 100 grams water with a pinch of yeast. After the poolish is made, add to 250 grams flour, salt, water, and additional yeast are added. The link to the recipe is listed below.

Based on time to prepare, whether or not kneading is required, ease of stretching into pizza, and whether the dough is prone to burning, I rate this dough a Definitely will make it again.

https://www.weekendbakery.com/posts/pizza-dough-with-a-poolish/

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Видео Poolish Pizza Dough Pizza канала Twelfth Avenue Cuisine
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7 декабря 2020 г. 7:16:00
00:15:34
Яндекс.Метрика