Better Pizza using Poolish Dough Recipe
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- เผยแพร่เมื่อ 7 พ.ย. 2022
- In this video I how you how I make AMAZING pizza dough using a poolish technique. Thanks for checking it out!
RECIPES:
Poolish:
150 grams filter water
1 gram active dry yeast
150 grams AP or 00 Flour
Dough:
500 grams filtered water
1 gram active dry yeast
850 grams flour
20 grams sea salt
20 grams olive oil
Mix poolish 8-18 hours before you make dough. To make the dough, mix all dough ingredients together for 10 minutes then add your poolish. mix for another 5-10 minutes. let rest for 2 hours at room temp and then ball. Cold proof in fridge 24-72 hours before using. Watch the video for all the details.
Standard Dough Recipe- • Ultimate PIZZA DOUGH R...
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I hope you give this recipe a shot and let me know how it turns out!
My kitchen aid mixer is not that big. Can I just make half that much by halving all the ingredients & just following the same instructions?
It was amazing 👏
How important is it to use 00 pizza dough versus all purpose?
@@2rvelezI would say very important.
Excellent recipe, thank you for sharing
Had poolish pizza today for the first time and it was delicious! Crispy, fluffy and flavourful, best pizza I've ever had.
Just went into proofing box. Thank you for the easy to follow video.
Great video, short and to the point.
Thanks for mentioning the yeast type you use.
This the 5th dough recipe we have tried and by far everyone agreed it was the best!
That’s awesome! Thank you so much for letting me know!
Everything I needed to know in just over 3 minutes, others should learn from that 😅 thank you!
100%!! Instead of a 30mins video haha great work! im going to try this tomorrow
Thanks 👍
I've been making pizza off and on for thirty years, then along comes this bloke and say "yOu shOuLD TrY PoOlisH..." So I did. I'm never making pizza any other way again. Delicious!
Fabulous video. Clear concise instructions from scratch to finish. Thank you so much.
Thank you so much!
Great video. Wish others would follow your lead. Just the facts and to the point and have all the info in the description. I liked and subscribed. For people looking to make more/less dough or a different hydration, ooni has a nice dough app to calculate the percentages. Remember to compensate for the poolish ingredients of the total dough ingredient weights.
Thanks! Yeah, I try to edit down as much as I can. I know the average attention span isn't what it used to be... It's a balancing act for sure, don't want videos to feel rushed and lacking either. Cheers, Jesse
Never tried poolish, maybe that's why when I make pizza at home my pizza dough is the weak link. Thanks for taking the time and effort in making the video. God bless
Great Video.
Would this dough be good for grandma or sicilian?
Keep up the great Videos.
Thank you
Michael
Thank you for the vib..simple to follow.
Two question i notice you kept the poolis out at room temperature vs in the frig for 18hrs what is the difference and second question can you freeze the dough ball after the first rise. Im new to pizza making. Thanks to your review on the rockboxs i purchase one
Excellent video
Thanks!
I like your n.y. Style recipe..can i use this process with that recipe?
Perfect❤👌🏻🇩🇪👍🏻
Thanks! Glad you liked it
If you’re not making pizza for a crowd, you can half this recipe and it comes out perfect.
Did you half the amount of yeast too?
@@HazTV15 No, I figured that was the minimum amount for any recipe. Thanks for asking, I was feeling remiss at not mentioning that!
Cant wait to try this. Can you give me a measurement for the yeast in teaspoons, something other than grams. My scale does not measure that low. Thanks
You get a like simply because you didn't take 10 minutes to explain what takes 2 minutes.
I’ll take what I can get… ; )
Thanks, I am going to make this recipe. just got my pizza steel sheet.
Let me know how it turns out!
Great video, thanks. I was looking for a poolish vid for bread and found this. Are you happy with your KA Commercial mixer? I was thinking of getting one. Any issues? Thanks.
I love it. However, I wish I had a spiral mixer...
Can you freeze the dough? Thx!
HI! I'm new to your channel. Thank you for the video. I was reading a few of the comments and got a little confused. If I follow your measurements just like the video will that be right? Or am I adding or subtracting anything? Thank you. I've never made a poolish pizza.
Hey there, the recipe in the description should be correct as is. However, I know some viewers have found success using a bit more flour. Hope it turns out awesome!
Very straightforward! If I typically make 60% hydration, can I scale back the water in the dough portion of the recipe?
Absolutely! Let us know how it turns out!
Excellent video, i just subscribed. Can i freeze it for a later day, and if so, how long can i keep it frozen ?
Thanks! For sure, I have a whole video on that somewhere….
Great videos! How would this turn out with King Arthur bread flour 12.7? I am striving for thin and crispy in a Roccbox. Thanks!
Thanks! I’ve never tried this one with bread flour but I bet it would still be good!
Definitely going to try out your recipe/method and compare it to Vito Iacopeli's. Curious to see how subtle differences change the end result and if I'll even notice it.
What were the differences???
Yah .. share please
Hey, your videos are my go-to when it comes to pizza making. You mentioned AP or 00, can I use bread flour for the poolish?
For sure!
Excellent detailed instructions. With your recipe how many 12” dough balls does it yield?
Thanks! This recipe should get you 6 I believe.
Could you use a piece of this dough for another poolish and continue to refine the flavor?
Great recipe😂 a little confused you say after you make your dough balls to refrigerate for 24 hours? If you’re making pizza that night that doesn’t seem to compute. Thanks for the clarification.
"Poolish" is a French term which derives from a French reference to something from POLAND - as this is where the technique came from. The French adopted it and called it a "poolish".
My kitchen aid mixer is not that big. Can I just make half that much by halving all the ingredients & just following the same instructions?
Incidentally I’ve gone the sour dough route which is also excellent but such a labour of love. The family devours the end product in minutes either way😮
Can I use polish to make my bread?
I’m pretty sure poolish was originally developed for bread baking. So yes, should work out great!
What percentage of hydration is this?
So I made your poolish pizza dough I made 4 total balls of dough. I made one, froze one and left two in my fridge for like a week. I was like I wonder how the dough will be line after a week in the fridge?? So I make took the dough out of the fridge place it on the counter for couple hours made my pie and OMG so YUMMY. The crust was crisp and tasty.
Awesome to hear! A week is long, I’m surprised it stayed together. Day 3-5 it is usually peak flavor but the structure comes apart a bit. Thanks for watching and commenting!
How much dough would I need to make just one 12" pizza? (including the poolish). Thank You for any help on this . Love your video.
One 12inch is 260g or about 8.5-9oz of finished dough. So, about 165g flour and 100g water. That small of a batch doesn’t really need a poolish or any starter really. Thanks for watching!
@@PatioPizza Thank You for the info and the quick response. I subscribed on your web site. Chuck.
Love this video can the Poolish dough recipe, be frozen, using your dough freezing method
The finished dough can be frozen. No sense I freezing the poolish though. Just start fresh next time. It’s quick and easy to make poolish and for best results you want to use it at peak activity
@@PatioPizza thank you for response but i think you misunderstood me , i was asking if dough made with poolish can be frozen . I thought I heard somewhere that dough made with poolish can not be frozen .. not if poolish can be frozen
How many 350 gram dough balls will this make? Is the recipe scalable if I want to make twice as much dough?
Hey mate, I'm trying to work out the quantities. The ooni app is great for calculating quantities but if im using poolish, should i subtract the flour and water from the recommended total? For eg. Ooni says total 1300g 00 flour. If I'm making poolish using 300g flour do I add 1000g to the poolish?
Yep, that should work.
So, i understand the very concept of poolish. Seeing your scedule, you are actually doing a second cold fermentation so that is intresting. What i dont understand after seeing many poolish recipes is, what percentage is the poolish of the total dough. is there a guide line? Because everybody seems to be doing something different.
Yes
How about poolish & dough measurements for making just one 12 inch pizza
this recipe makes 6- 12" pizzas so you can do the math
If I want to cut the recipe in half, are all the ingredients cut in half?
Could you please tell me if I divide the receipe in half, do I half the yeast?
Thank you
Michael
Yes
Thanks for the video. Do you have an exact percentage to how much should I add starter (the pre-fermented piece) to the pizza dough?
Thanks!
30% of total flour for the recipe in the poolish
@@PatioPizza Thank you so much and happy new year!
Well. In this video, the flour in the poolish is 150g - and this is added to 850g of flour in the stand mixer. The total amount of flour in the dough mix is 1000g or 1 kg. So the poolish in this video is 15% of the total flour used in recipe. Not sure where PATIOPIZZA gets 30%?
Poolish is not only flour. It’s a combination of flour and water and yeast. Adding the water into your calculation gives you 30%.
If I don't have the fridge space to keep the balled dough, should I skip that step and pizza the day before, or can I bulk ferment in fridge?
If possible, I’d try and figure out a system to ball and fridge. Maybe a small sheet pan with dough balls on it and some shrink wrap? If you bulk cold ferment do it for half the time and then ball and let proof on counter for 4 hours before use. Thanks for watching!
Can you freeze this dough? I would think so at the point you put it in the fridge for the cold fermentation.
For sure! I actually have a whole video on freezing dough th-cam.com/video/1pYTYBvt6io/w-d-xo.html
I have instant yeast can I substitute it for the active dry yeast? Thanks
Yep. Same ratio and everything.
If I want to use the dough the day after making the poolish should I forego adding additional yeast and proof at room temp?
Should work. Probably take about 6 hours I’m guessing. Do one hour bulk and then 5 hours balled. Just guessing here
Great video thank you 👏, how much dough results from this (~grams) in total please? I normally go for approx. 225g dough balls just need to know roughly how many this would make please (then make for this weekend!)
Glad you liked it! You should get 6 dough balls at 225 grams.
@@PatioPizza brilliant thank you for getting back to me quickly 👍 have a great weekend 🍕🍕
There is 1000g of flour and 650g of water plus some salt and yeast in this video recipe. That means there is at least 1650g of raw ingredients. Divide that by your ball size in grams to get your answer.
Followed the recipe exactly and after adding the poolish, dough was way to sticky and needed to add an extra cup+ to clean the bowl sides (00 flour) - LOVE your vids by the way
Hope it still turned out great
Nice. I'd pay $18 for that pizza.
Mine isn’t as crispy texture wise as yours but tastes great. I cooked at 800 on roccbox. Think it could be underkneaded or what’s more likely?
Did you use AP flour? Bread or 00 flour would make it softer. Might of just cooked a little quick too. Could be any number of things really… anyway you could send a picture, maybe I can figure it out. Jesse@wanderpizza.com
@@PatioPizza 00. I’ll send a pic.
Can i use 50% poolish and 50% dough , instead of using 10% poolish and 90 % dough.
Okay now I can use the KAF 00 flour to make poolish. Should I just use regular APF for the actual pizza dough?
For sure, it’ll be pizza. Just play around and find what works for you. Cheers and thanks for watching!
Can you freeze the dough balls for later use????
For sure! I have a video on it!
Hey, why are you adding more yeast when making the dough? The developed poolish is all you need to add.
I think it gives it just a slightly more developed flavor having two yeast additions.
Why do you add yeast to your dough with poolish ?
Hey question? Why would you use poolish and then add yeast in there after too?
You can but I wouldn't let the Poolish sit out 24 hours.
great video... what size (dia and height) are your glass bowls for proofing? I will make 250 Gram balls. Can this recipe be made in a 4.5qt Kitchenaid standing mixer? You mention 8qt in your description and wonder if my mixer is too small.
Hi there, thanks for checking out the video. The proofing bowls are 4 inches in diameter and 2 inches tall (or close to that...). Yes, a 4.5qt is fine. My mixer is WAY oversized for this much dough... Please let me know if you have any other questions. Thanks again
How many 250g balls will this make. It seems after it increases in size from proofing it will make way 6 to 8 balls. If I only want to make 4 250g balls how would the recipe change?
@@cloudbaseengineering4712 Yes, it should yield 6-8 balls around 250. You can always freeze the extra. But you could try 600grams of flour and 400 grams water for a smaller batch size. Probably 10 grams oil and 10 grams salt. 1 gram yeast.
I tried your recipe as my first go in the roccbox. Dough was awesome but ran into 2 issues. First 4.5qt KA not big enough. Will need to buy a 6qt. Second is i used glass bowls with lids and likely did not use enough oil. After the CT and into RT for few hours before cooking they nearly doubled in size and i ended up deflating them a lot trying to get out of the bowl. So next time i either add more oil or since the balls are much firmer when cold i remove them immediately when i take them out of the fridge then place them in some sort of large covered container so i can use a dough scraper to pick them up. Thoughts on this?
@@cloudbaseengineering4712 I only use the bowls because of fridge space. You could just get some smaller dough trays to keep them in. I also add a little flour around the sides of the dough ball in the bowl before removing it. This makes it a lot easier to work my hand around the ball and get it out without deflating. More oil would work but you don't want too much or it will effect the bake. Just got to find what works best for you!
I did the 300g of flour with 300g water but my poolish resembles more of a dough than a batter like consistancy. Any idea if this will work out for me or will i need to start over.
Not all flour are created equal. I was using ap flour "cheapest one i can get", and ended with the same results. You can still fix it by adjusting the water till you get a "batter" consistency.
Should the water be a specific temp?
I’d say a little colder then room temp.
question..i followed your recipe today..all the amounts were scaled...the dough was extremely wet. i had to add 3 more additions of some flour..i didn't measure exactly how much extra flour i put in. finally the mixer gave me a nice dough ball. but it took like 40 minutes. any reason for this
What type of flour? All flours absorb different. In the future. I’d suggest a 5 minute mix. Then let it rest for like 15 and then mix again for 10. If it’s still really wet let it rest for another 15 before working with it. This is a relatively low hydration dough, but your flour maybe needed a little extra time to come together. I’m guessing the extra mixing actually worked against you too
I thought OO in pizza oven pies is a no-no.. Got any next day Poolish recipes?
Really? Why is that?
How many pizzas will this yield at 250 ish g thank you
6
Tim Tebow is that you?
Patio pizza can u do this with out a mixer? I've already made the poolish please help
For sure! Watch the "mixer free magic" video on my channel for the best way to mix by hand. Cheers
All take, no give? Wherea the update on your results?
How many pizzas does this make , I swear I missed this part???
Seconding this, I’m guessing 4?
Can I leave the polish at room temperature for 24 hours?
You can, but might want to back down the yeast a bit
Thank you. So this would be a 65% hydration dough in the end? just confirming my calculation.
Correct. Thanks!
650g divided by 1000?
Ive read that you dont really need to add yeast again to the final dough. Is it not necessary then ?
Not required by any means, just gonna take a little longer
@@PatioPizzathanks
What flour did you use? Seems to look like bread flour to me.
Organic All Pirpose
Waht is the percentage (Baker percentage) of poolish to add to the flower?
I like to use 30% of the total flour on my poolish. However, anywhere from 10-30 is fine. Not sure if that answers the question?
@@PatioPizza as in the poolish (flours +water) in grams should be the 30% of the total flour or the flour used for the poolish should be 30% of the total flour?
Sorry for naive questions just tryna wrap my mind
This video recipe has 150g of FLOUR in the poolish and 850g of dry flour added to the stand mixer giving a total of 1000g. What is 150g divided by 1000g? That is your poolish percentage. What are you trynna wrap your head around exactly?
@PatioPizza I accidentally went from mixing the flour / water/ poolish to portioning the final dough balls and forgot to let it rest for the 2 hours before portioning. Is that going to affect the end result in a bad way? We aren't eating them for 38ish hours from when they were portioned, for what it's worth.
Why dont you report back on your results? How did it turn out?
@@edwardreilly9098 it actually turned out ok. I think I may have just been overthinking it. It didn't have quite the same chewy factor, but it was still a good crust.
The poolish stays out and not in the fridge?
Correct. Thanks for watching!
Is it possible to freeze unused dough balls?
Yes, Vito (guy on TH-cam with tons of poolish videos) shows how to freeze. Basically place fully fermented dough balls on a sheet tray, covered with plastic wrap in the freezer. Then come back the next day and place individual doughs in individual freezer bags, or I use my food saver. I just made a pie tonight with one of my frozen doughs, I took it out of the freezer yesterday and it sat in the fridge all day today. I let it rest on the counter for 30 mins today before stretching it out. Tasted like I just made it!
Absolutely, I have a full video on it at th-cam.com/video/1pYTYBvt6io/w-d-xo.html
This recipe was just a little too much for my Kitchenaid. I have a bowl lift, but it just couldn’t handle the volume of dough. I could smell and hear the gears struggling. When I watched your video again, I realized you are using a commercial grade Kitchenaid. Any suggestions for making this easier to mix? Maybe higher hydration? Adding the poolish at the start of mixing? Kneeding by hand? Thank 😊
Oh no! Maybe just half the recipe? The hydration is high enough that it shouldn’t be that hard on your mixer though. You can definitely just mix by hand though. I would do the poolish before the flour in that scenario
@@PatioPizza thank you! I’ll give that a shot. Should I also half the poolish recipe?
Yep
@@PatioPizza thank you! 😊
Love this video. Just got a rocbox and we’ve been looking for a good dough recipe. Would it be possible for you to write out the ingredients and amts? I don’t want to miss anything. Thank you!
Thanks! I put a simple list of the ingredients and amounts in the description. However, just let me know if you have any specific questions, I’m glad to help! Congrats on the Roccbox, I love mine
Tried this recipe out but during the mixing it never formed a dough ball, just stayed soft and sticky. I used a stand mixer and followed the recipe exact. Any suggestions?
Weird. It’s not a super high hydration dough, so I’m guessing that something went wonky in the measurement of either the flour or the water. In the future, you can try letting it rest for a bit then mix longer. AP flour will eventually form a ball all the way up to 70%. Sorry that it didn’t work out! I wouldn’t give up on it yet though. Double check those measurements and make sure you’ve got good fresh flour and give it another shot. If you do and it gets weird again send me some pictures and I’ll see if I can figure it out. Cheers, Jesse
@@PatioPizza I’ll give it another shot, Thank you for your help.
I just tried this recipe this weekend and same thing. the pizza turned out ok but definately want to try it again. could cold yeast cause problems?
My scale does not measure 1 gram of yeast. How many teaspoons would it be?
0.25 tsp
So if i try your recipe, and want 14 inch pizza's how many dough balls will i get?
6ish
Can l put poolish In Freez?
I wouldn’t. It’s easy enough just to start fresh. Ideally, you want to use your poolish at the peak of activity
Excellent dough but I did add 1/4 tsp onion powder and 1/4 tsp garlic powder to the poolish and it turned out amazing
Sounds delicious!
Can you just take half of all ingredients?
Should work just fine to half everything as long as you are using weights
Hi, i have seen simmilar recipie but with WAAY more yeast, i wonder if its a good recipie:
Recipe for the poolish
300ml. Water
300gr. Flour
5gr. dry yeast
5gr. Honey
Recipe for this pizza dough dough
POOLISH (ALL)
WATER 700ml.
FLOUR 1250GR.
SALT 40GR.
Basically 2,5x as much of yeast
That's Vito's and it's real good too. I think he uses honey and that much yeast because 95% of his is a cold ferment (Poolish included).
@@DraftDodger69420 oh yeah, I did get that recipie from Vito.
Tested many times and its amazing, i think the yeast amount might be because you mix poolish with wheat and water to make a pizza dough in just 2 hours
Is there a reason you don't add the poolish to the dough until the dough is already formed? Was thinking it would be easier to make by hand if I just added the poolish with all other ingredients up front. Thinking you have some pizza science behind your method though?
That’s a great question. If your going to mix by hand then definitely add with your water before the flour addition. That’ll be WAY easier to mix. In the mixer, I feel like I get slightly better gluten formation by adding it after the initial dough is formed.
@@PatioPizza so I made this and it was delicious, and now I have a mixer and going to make it again with proper gluten development lol. This is the first recipe I've used that didn't call for any sugar and I might have actually preferred the taste (though hard to discern much difference), and I had no issues with browning in my home oven (which sugar is apparently supposed to help with). So now I'm wondering.. why do so many folks include sugar in their dough?
@@ChaiBronz Gold to hear it was good! Sugar will increase fermentation activity and help with browning. But the trade off is less crispy pizza (more flop) and less developed flavor. You can make great pizza with or without sugar. Kinda just depends on what style and how you are cooking it.
@@PatioPizza dude you have so much pizza knowledge in your head! Would love to see you do a video with some background info on how you've learned so much (culinary background? pizza shop experience? passionate pizza connoisseur?), and/or go a bit more into all the pizza science. Or maybe just setup a Q&A video where ppl can post questions for you?
Made this dough mixing by hand. Mixed the ingredients first then added the poolish. It was way too wet. Added a bit more flour and then it came together. Pretty sure my measurements were good but who knows. Next time I plan to add the poolish to the water then add the other ingredients. Still ended up with a great dough. Thanks
Just made the poolish so sunday it is pizza time! I was wondering though if there is a specific reason why you don't add salt and sugar/honey to the poolish?
It's just not necessary really. You could add a little sugar/honey if you are worried about your yeast. It'll give them a little jump start. But it will also speed things up a bit, which isn't really the point with a poolish. You want a nice long and slow fermentation for the best flavor development. Since you are not going to eat the poolish straight, the salt is unnecessary as well. Let me know how it turns out and thanks for checking out the video!
It worked out really well and I didn't notice much difference in the end result at all compared to other recipes I have tried. Today I'm going to try defrosted dough balls for the first time. Curious to see how well they hold up.
@@soundwave070 Nice. You'll probably notice a little less spring. Gluten does break down a little in the freezer, but not enough to justify not saving dough balls. Cheers, Jesse
Whats the point of poolish then if u didn’t add it???
I did?
Why the the olive oil? Some recipes I see do not add this ingredient. I would love your POV!!
Helps to make the dough a tad softer and also helps to leopard spot the bottom and brown the crust.
I've experimented with both. I like adding it because it makes my 68% hydration a little easier to handle. If you keep on wetting your hands it will eventually increase your hydration. In terms of cooking, I'm not sure it adds anything specific aside from some help with browning.
What is the hydration? I’m still trying to figure out the math
He has 1000g of flour and 650g of water, so 650/1000 * 100 = 65% hydration
I don't have a scale . Can you give me measurements in cups ?
Have you ever used a poolish with a bar pizza?
Can’t say I have. I don’t think it’s very traditional for that style
These recipes should be done with a stand mixer AND by hand. Not everyone owns a stand mixer.
dude! I don't know if you know it but your hat is on backwards!!
Def not 800degrees C.
Fahrenheit
👍🏻🙏❤️🇺🇦🇦🇿
You don't need yeast just flower, salt and water, those three is what makes the natural fermentation
That’s still yeast… just harvested from the air and the wheat itself. Much slower to activate and the results are unpredictable. Commonly referred to as “sour dough” or “naturally leavened”. Regardless of the method, still involves yeast. ; )
I'm so confused....WHY did you make poolish if you're just going to make dough the traditional way right after that??????
What else would you do numbnuts? The polish makes a regular dough in the end.
what about us poor folks that dont have a scale