How to make amazing Pizza in 6 hours with dry yeast (Poolish. method). with. Massimo Nocerino
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- เผยแพร่เมื่อ 28 พ.ย. 2024
- How does a Poolish work?
A Poolish combines equal parts flour and water (by weight) with some yeast (the amount varies according to the expected length of fermentation time, using less for longer, slower fermentations).
The fermentation is then carried out at room temperature for periods of time long enough to bubble up and increase its volume. At its peak, the volume starts to fall back slightly (recede) with the appearance of a wrinkled surface. This process can take anywhere from 3 to 15 hours, depending on the inoculation level.
For two pizzas:
Poolish:
200g water
200g tipo 00 flour
3g dry yeast
Mix together and rest for 4 hours
After, add to the poolish:
100g flour
5g olive oil
5g sea salt
Mix together and rest for another 30mins
Afterwards, cut into equal pieces (250gr) and rest for another two hours
So, what's the hydration level for this recipe? 🤔
@@RoyMcAvoy 100% for the poolish and 66% for the final dough (200g water devided by 300g flour).
I can't think of anything more relaxing and encouraging than watching the real professionals at work. No squealing, no embarrassing shenanigans, no boasting...just solid craftsmanship, softly and humbly performed with pride and dignity. God bless...
So true and nicely put.
Great video Massimo. Pleasant and humble. Twelve minutes of solid instruction, not 20 minutes of blabbing and boasting. I subscribed! Thank you.
❤️😁🍕👍🙏
Excellent video, thanks agian!! Quick question, do you use fine or course semolina flour? Thanks
I would recommed you to add little bit of olive oil on top of pizza balls when they are about to rest and being covered. It's much better option thrn flour and it won't stick at all.
Everything else is perfect. I also using polish method and do 1 day before. Room temp for 1 hr and 16 to 24hr in fridge, but FINAAAALY i found the way to work with polish in same day.
Thank youuu🙌☺️🍕
Cheers from Ireland🇮🇪🍺
This is just great and deserves way more views!
Dear Professor! I have just finished your recipe! Due to the high humidity 68% and the high temperature 28C in my house (Indonesia), the entire process until lunch took 4 hours! Poolish was fully developed in 2 hours. The final dough was ready to divide within 30 min. The last rest was achieved in 1 hour! The final dough to stretch was amazing huge! Next time I will reduce the yeast to 1 gr and try to ferment the poolish in air conditioning in my kitchen. The final rest needs to be about one hour and I think I can achieve it by placing the two balls in sandwich between to boxes top and bottom containing packs of ice. The flour was the highest protein content here, 13,5%! But the overall taste! Oh my God! I never approached this taste in months since I started learning pizzas. It remembers me a little the Brussels waffles dough, very light. Thank you very much for this tutorial
❤️🍕🔥😊👍🙏
i do lots of biga in the tropics, >90% humidty >90F ... and use a small block(s) of ice in an old cooler to help keep the preferment and balls from high temps/humidty ... if it gets too cool i slip the ice in a plastic bag sometimes on overnight cooling .... usually takes 2 small blocks of ice for 18 hours at 18C .
Wow, I'm from indonesia too, I'm confused about too fast in poolish (tropical yeah), I will try to reduce yeast then.
Very well explained without a lot of empty chatter. Thanks so much!!
Wow proper instructions no stupid jokes straight to the point well done thank you. 👍
I've been watching your channel for a few weeks, and then I saw this recipe. This one looks great for a short proofing period, and also the poolish kind, which is a huge bonus, and now this is my go-to pizza recipe. I like your no bells or whistles approach, and being myself an avid pizza aficionado, I can see that you know and love your craft.Thanks for sharing your knowledge. Saluti da Montreal, Canada.
Still my favourite pizza dough video and recipe. No nonsense, no edits or 'I did this off camera'. Thank you Massimo!
The best pizza dough recipe I’ve tried by far, especially for same day!! The only thing is I couldn’t get the same so pockets on the crust. I was using a home oven… this guy is the real deal!
Yeah there's definitely a quite a difference between a home oven obviously as you well know, and a pizza oven. If you love pizza, and you make it often, I would highly highly encourage you to get yourself a propane pizza oven. You can get them pretty cheap these days, well, I don't know about cheap lol! But, most of them, out Oonis for sure, there are flexible payment plans. So anyone can truly have an oven today. But you can find cheaper then Oonis, if it is a pizza oven, they just truly give you what you're looking for. It will elevate your game times 10 I promise you!
Just found your channel Massimo as I'm just starting to look in to making pizza properly at home. This video is absolute gold if for no other reason than it's always a joy to see a true artist at work. Truly fantastic.. can't wait to give this a go.
ive been using this recipe for a month or so. It's easy, comes out so good. it gets better every time, as I sharpen my own skills.
This recipe ROCKS if you need same day pizza dough! Thank you for posting it!!
Lovely, airy and crunchy ... thank you so much .. also made white pizza, was great too 🤗🤗
you are like a teacher thanks
I've tried this recipe twice now and our family and friends are very impressed with the lovely pizzas, many thanks Massimo. You are popular in France!!
❤️🍕👍🙋♂️🇫🇷
Hey @steveboyle1888!
Would you mind sharing how you scale this recipe for say 4-6 pizzas?
For example, do you keep the poolish the same but simply add more flour & salt after it‘s ready?
@@BlackOlive-y7n Hi, when I made this recipe for 6 pizzas I simply multiplied all ingredient measurements by 3 and kept the timings the same as the video? Good luck, we love it cooked in a wood fired oven.
You make everything so simple thank you 🙏🏻
Thanks for showing the quick way , same day. God bless…..
He's a true artist!
When you say rap with cling film ,you really mean it !
Thank you excellent
Dear Massimo, next time I visit London, we definately meet in Hoxton. Thank you for so much good advise in making pizza and go on as you do! I really much appreciate it - THX a lot and greeting from Germany. Arne
Thanks Roter. you are more than welcome !!!!!!!!!
Good gosh!!
You sir ARE the _Michelangelo_ of pizza! Thanks for sharing.
side note: when I heard _Margarita_, I fully expected the addition of lime and tequila 😅
I definitely will try the pizza recipe. It looks awesome. You’re the professional thanks so much.❤😢
It's a simple pizza yet it is the most beautiful! Colors of Italia. 🇮🇹 love all you techniques and instructions! The best!
🙏🙏🍕🍕🇮🇹🇮🇹
Grazie Massimo!
Great video chef!
nice going to give this a shot.
Thanks for a faster pizza dough chef...gonna try it right now.
I will do this recipe, it is perfection. Simple, honest and it looks delicious.
Thank you Chef.
🍕👍👍👍🙏
lovely! Thank you Massimo!
This looks like a great and excellent dish for sure.👍 Love the ingredients.🧡 Nice job🧡 thanks for sharing 🧡stay connected🧡
Pizza and Peace!!! Couldn't agree more :)
Hey Massimo, thanks a lot for all your videos so far, you have inspired me and 1000‘s of others and showed us the fun side of making pizza :)
Your recipe worked out of the box and the results were fantastic!
Now I‘d like to make 4-6 balls. Does the poolish stay the same? With only increase on flour and salt?
I don’t do poolish but for 6 pizza dough you need 1.5 kg flour
great video enjoyed it
Wow!
This is a great receipt learning a fast method.
Thank you for sharing
Greetings from Singapore 🌷🌷🌷
Edith, a happy Subscriber
this is the best way for helping me.
Thanks again Massimo 🍕 such informative videos 🍕
Thanks for another great video. Must try this dough recipe 👍🍕
Just found and subscribed to your channel..love it! If I want to make this faster dough can it be put in fridge to be used the next day and if so should it be reshaped into balls before? Trying to get dough done the day before and just take balls out to room temp before making pizza the following day.
Hello,
So is that a yes…can stay in fridge and do I reshape?
Thanks
Wow ❤
Thank you for sharing your art
Great Video Massimo! I'm confused about the flour however. Is it double zero? Recommend a brand(s)? Thank you! Nevermind...I got it. It's double 00..like Caputo 00 BLue Pizzeria, right?
Buenisimo 😍
Love you!! I hope the pizza was nice and airy and not hairy:)
😂
Thank you very much maestro for you dedication
I would like to keep those balls in the refrigerator could you tell me please for how many days I could and what to do when I pull them from the refrigerator before streaching the pizza?
Thanks a million one more time
Best regards
I really like this method you can set it up to ferment before work, and once you're home it's a matter of finishing the dough and assembling the topping
That's right ✅
Looks very delicious :)
Used this method. Fantastic thanks.
Hello Massimo. Defiantly I need to find you on the street when back to visit London. I love your set up! I think it's brilliant! Thank you for your clear information! Waiting now for the first fermentation.
Greetings to the great pizzaiolo from Sardinia
I have a doubt about the amount of yeast . Where I live the average temperature is between 28- 33 degrees and very humid.if I add 3 grams of instant yeast or about 9 grams of fresh yeast I think the biga is going to raise in much less time than 4 hours and the pizza is going to be made in less than 6 hours as suggested in the video.Is it ok?What do you suggest about it? If I am wrong, please correct me.Thank you for your answer.
Regards
Maybe you need to reduce the quantity of yest
6 hours and 30 minutes.
Good enough for me
Thank you Massimo for this video! I'm just embarking on my final two hour proof. Quick question, I bloomed my active dry yeast at 105F prior to the 4 hour fermentation, is there a risk in using water that warm? Thanks!
That's got good brown colour than the usual sourdough because yeast converts starch to sugars effectively than sourdough due to less acidity in the dough. It is also much airier than sourdough ones.
Nice and hairy! Love these videos.
Next time use some hat if your pizza is hairy😂
Excellent!!
Tried this for a typical type of pizza and rise of crust and flavor was good. I didnt get the same flavor as when I cold ferment for 24 hours, but it was still good.
If you substitute 10% of the flour with white whole wheat flour or light rye flour, you can get more flavor in short fermented doughs.
Top work mate , love your videos. I have just finished building my brick oven and in the process of curing. I cant wait to try out the dough recipe
I made this, it’s amazing!
Massimo, thanks for all of your videos! My homemade pizza journey started about a month ago. this recipe is awesome! I have been using Bread Flour, should I switch to "00" flour?
00 would be better
Thanks!
@@massimonocerino I've tried bread and "00" flour and don't find any difference. Both doughs handle about the same.
You are the best!
Awesome, definitely will be trying this soon! Thanks for posting, I subscribed to your channel!
Thank you Chef for another great video.
I do have a question! As most of us do not have a wood burning pizza oven and will be using a gas/electric oven what is the cooking temperature (and estimated time)?
Goofing temperature for gas and electric oven it's around 370 for 10minutes and half
Come sempre molto Bravo
This is a great video! What is the second flour you used when you stretched the ball before before adding toppings and putting into the oven?
Semolina rimacinata
Great video ....thank you👍
May I ask if what are other alternatives for flour if we do not have that rated 00 type of flour. Thank you❤
Anyway, I love all your videos.
You can use bread flour or strong flour
Thanks as always for providing new and simple ways to make amazing pizza!
I did try out this recipe last Friday night, but I found the dough to be a bit too soft and it kept ripping in the oven. Thankfully I was able to salvage most of the pizza. Nonetheless, the crust was very good.
Thanks for the comments I know the dough it's a bit softly. If you struggle next time reduce a bit the hydro
Great video . Thanks.
Thank you for sharing and for a very great video. And doing a pizza dough in 6 hours is really time-saving. Just have one question, I noticed that you did not add any sugar/honey to the poolish. Is that on purpose? Thank you.
Thanks for the comments. This not poolish also I never add sugar or honey in my dough
@@massimonocerino Grazie mille per il cosiglio.
*consiglio
Thanks!
Bravo!
Thank Massimo for this video. Since using your sourdough recipe, I am not sure I can go back to using dry yeast, but it’s good to know how to do it if I do
Sure absolutely. This it's good method if you need on short time baking .thanks for the comments 👍🍕🙏
Thank you, Chef, for another great video.
I would like to make six pizzas. How many percentages of ingredients do I need to use in the poolish?
And, How many percentages of ingredients do I need to use in the dought?
One day I will eat your pizza in Londres.
Question for you, maestro: if we are using a flour with less protein than you are using (let's say, 11-12%), would you still use the olive oil? Or is it only needed if using a high protein four?
Olive oils not making any difference on flour protein
Greetings from Finland
Thanks for the great videos!
Can this dough be scaled if even I want 4 pizzas or more?
Thanks so much. Yes sure.
Bravissimo 👍👍
Massimo for this recipe if I wanted to use my sour dough starter instead of the yeast then how much of the sour dough starter do I use? Thank you.
Love this recipe!! Can you make this with bread flour?
Should be OK
@@massimonocerino thank you!
Can you ferment the poolish for 24hrs? And should this be done in the fridge or at room temperature? Great video
Yes definitely you can
I do room temperature with my sourdough starter
@@massimonocerino thanks for the reply 👍
Can you share what kind of dry yeast this is? Instant dry yeast or active dry yeast
Is the recipe available in print or do I just need to watch the video and take notes? Also, for this short a proofing, would fresh yeast help develop more flavor? If so, what quantity if fresh yeast equates to the dry yeast used? Thanks for a great video!
Dry yest 2/3 gr fresh 4/5 gr
Thanks
👍😁🍕🙏❤️
Hi Massimo
I very much enjoy your videos, which as a complete novice at pizza making I find very useful and encouraging!
I do however need your help please. My first effort at making pizza dough followed the recipe in the Ooni guide ( we have an Ooni Karu 16), but when it came to stretching the dough it was very stiff and I could not stretch it into anything like a 12 inch circle. I then tried following your recipe and instructions for this 6 hour pizza dough. A much softer dough and, at the end of the 6 hours I had high hopes of being able to stretch the 250 gram dough balls as shown in your video. Whilst the dough was much softer, I still could not stretch it to anything like 12 inches. It was still quite stiff and resisted all my efforts to stretch it out following your instructions in the video. You make it look so easy!
I am really not sure what I am doing wrong. Any ideas or tips please?
Thanks for the comments. Maybe you do wrong stretching or the hydro it's to highlight for beginners try to to a 60% hydro and 200 gr pizza dough
I want to try using this recipe with Caputo Red “long fermentation” flour. Wonder if this method needs to be adjusted
for the kind of flour I have
Yes you can use just need more time for raising
How long do you knead the dough?
Hi Massimo, Very tasty dough but, my two pizza doughs didn’t rise after resting for 2 hours. Any suggestions?
Possibly not enough starter or yeast
Thanks for the video, I really enjoyed it. What temp is your oven at?
380/400
@@massimonocerino Celsius!!!!!
Thank you Massimo. What would be the amount of yeast and time in fa fridge if Poolish fermentation is 24 hours?
1 gr of yeas
Thank you!🍕😌🙏
I really like your pizza channel. the only thing what concerns my is the use and waste on plastic foil. we also should mor think about our environment even when we cook.
I want to make this but I'm not sure what the last thing was that you added. It sounded like you said 5 grams of Holy Water, or Oily water? What was that? It looked like olive oil? Unfortunately , no text was shown on the screen for this last ingredient to show what that was. Thank you for clarifying that so I can make this recipe! Thanks for the video. I've been looking for a recipe for a same day, poolish recipe that is for just one or two pizzas for myself and my grandson! Life is good!
5 gr olive oil
@@massimonocerino Thank you so much. I'm so eager to try this over the weekend! Life is good! 💕💕😊😊👍👍😊😊💕💕
Can I use bread flour for the poolish and substitute AP flour for the additional 00 in the final dough? What would that do to texture, stretching etc.?
Yes you can.
That is a beautiful pizza Chef! I have made my dough recently with poolish and It takes 3 days. I really like this recipe for 6 hours!! Is the taste pretty much the same as letting the dough ferment for longer?
3 days the gluten charge and lose a bit quality. Reccomend max 24 hours
One leaf of basil ?
If you are making more than 2 pizza do you just multiply all ingredients including polish by how many you want to make?
Correct
Is solmilina better then flour when stretching
It’s better flavor
@@Salstravels No, semolina doesn't stick to the dough. Regular flour does.
👍 hope those crows got a piece 😀
nice one, would the recipe be the same for 30 pizza by just multipling the quantities? or would you need less yeast?
exacly. if you want at 6 hours time all 30 pizzas 6 gr of fresh yeast its ok
Hi I have question regarding refrigeration of the pizza dough. I want to make around 60 pizzas dough ball but i dont have a refrigerator at the moment to fit this amount of pizza balls. What can i do ? is there a recipe to make this amount of pizza balls with no refrigerator? I will be very thankful if can help me
@@G12sty12 use less yeast and use long leavening. flour like w 300/350
Hello, Dry yeast or Avtive Dry yeast? or is all the same?
Many thanks for sharing❤
It's the same
@@massimonocerino thanks....
Thanks Massimo! Quick question, how much yeast and salt should I use for 4 and 6 pizzas?
1kg flour 25 gr salt
Yest 2 gr