Poolish Pizza Dough With Caputo Nuvola

Here I make poolish pizza dough with Caputo Nuvola. The recipe can be found at http://www.thepizzabubble.com.

Day 1: Make the poolish, 24hr room temp 18c - 21c
Day 2: Make the main dough with the poolish and place in the fridge bulk
Day 3: Ball up and place back in the fridge for up to 4 days.

I removed the balls after 1.5 days balled up in the fridge.

#pizzaramblings

Видео Poolish Pizza Dough With Caputo Nuvola канала Pizza Ramblings