HOW TO MAKE NEAPOLITAN PIZZA DOUGH (With POOLISH) - Using a Stand Mixer.
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- เผยแพร่เมื่อ 17 ก.ย. 2020
- This is how I make @VitoIacopelli 's Pizza Dough - with Poolish. I use a Stand Mixer, but this can be done by hand - Vito's TH-cam Channel has great videos showing how to do it all & it's generally done by hand on his channel. Check him out.
This is not a direct dough, it's done in two parts:
The Pizza Dough is 68% Hydration, the fermenting time is 24hrs pre-ferment - 30-36 hrs total, the Recipe for 6 dough balls @ 280 grams (+/-) each is as follows:
Flour - 1050 grams
Water - 716 grams
Salt - 31 grams
Yeast - 6.41 grams
Part 1 - Poolish : 716 grams of Flour, 716 grams of Water, 6.41 grams of Yeast (over night in the fridge)
Part 2 - 'Closing the Dough' : 337 grams of Flour, 31 grams of Salt
Leavening time +/- 3 hours @ room temperature.
Great video, it is quick, with no nonsense, and easy to follow, Thank you very much :)
Thanks for the comment!!!
Good luck
Vito lacopelis recipe and technique 👌 very good
Thanks for the comment: this video Poolish/Vito recipe is the easiest go-to recipe!!! However, since I made that video I got into Biga (poolish is a “liquid Biga)
th-cam.com/video/OR63JKREVi4/w-d-xo.html&feature=shares
That link is to a recipe/technique that I consider to be “the best” … it’s a Biga (not poolish) and it’s my new “go-to”
Good luck!
A
so yummy... 😋😋😋👍
Thanks for the comment: good luck!
Amazing work my friend. TFS. Stay connected 😊
What a lovely comment to wake up to?!?! Thanks for your comment; here’s my last (favourite) video which isn’t as easy as the poolish, but you might like as well! Take care, stay safe and happy pizza!!!
th-cam.com/video/OR63JKREVi4/w-d-xo.html
Thanks for the video!!!!
Just one question on the ratios, if I was to cut the recipe in half, would the measurements be the same? Also, do you use any app for the ratios? I tried plugging in the measurement into the PizzaApp but didn't have any luck
This is how I use PizzApp:
th-cam.com/video/K2rV5XcdnE8/w-d-xo.html
That Poolish video is older and I’ve since tweaked the proportions… to answer your question, just cut everything in half and you’ll be fine!
Anthony, if you don’t intend to use all the dough balls after making them, can you freeze the dough balls? If so, would you freeze them before the final rise to the point of fermentation, ie, after you first make the dough balls or at the point of fermentation?
I usually make all the doughs and give them away, which might explain why my neighbours like me! However, I did try this method once or twice from the Master Vito Iacopelli: this really does work
th-cam.com/video/PCQ0maTaTMA/w-d-xo.html
Hi mate i have a Breville Pizzaiolo the electric pizza oven. Its great. which is your favorite recipe for pizza dough that gets you the best tasting pizza. Also what are those small tubs you put your dough into? thanks
Thanks for the comment: this is the "Best Pizza I've Ever Made", it's Roberto Susta's recipe/technique for 100% Biga, I do a 48hr pre-ferment:
th-cam.com/video/u2qRKG_T4bQ/w-d-xo.html
If you prefer a Poolish preferment, this is "My Go-to Recipe/Technique" ..
th-cam.com/video/km4gmEJHwrw/w-d-xo.html
I use a kitchenaide stand mixer for all my doughs, you need mechanical force to close a Biga (a mixer) - but you can do Poolish by hand quite effectively.
Those (awesome) tubs are the "Doughmate Artisan Kit", two trays can fit 12 doughs and fit in my 24" wide fridge.
doughmate.com/product/artisan-dough-trays-model-adtkit-148/
I have to say, recently I've been using old take out containers (with olive oil sprayed on the bottom and inside of the lid) and it's the easiest thing in the world!!! You can tuck them anywhere in a fridge (not command an entire shelf!) and you turn it upside down into a pile of semolina and it's perfectly round!!!
Vito's secret
zktec1
1 second ago
Thanks for these videos! These are helpful. Got a question on how the RT Leavening time is split up. Does your first 1 hour count as part of that RT leaven time? Or, say you choose 3 hrs of RT leavening on the App, then does that mean 3 hrs after the dough has heated up to RT after the CT period? Thanks
it's all included together ... so any time at RT is accounted for; 1hr at the beginning + 2 hrs before cooking = 3hr RT
Thanks for the comment: good luck
@@PizzArchitect Got it! Thank you
hi
thanks for the video
btw I have question :
why do you work it so much, dont you afraid that the yeast will lose its power and cannot create bubbles anymore when you bake it
Hi 👋!!! Thanks for the comment!
The reinforcing folds (& the rest periods in between) actually work to increase the strength of the dough. The folds add oxygen to the dough and aligns the gluten network of the dough. The strength is developed in the 10-15 minutes rest periods!
So the yeast will do what the yeast is supposed to do irrespective of the handling of the dough… it’s not affected by any of the manoeuvring of the dough.
As long as the yeast is active and the temperature is right, there’s no concern at all for the yeast not doing its job!
@@PizzArchitect waaahhh thankyou for the answer.. there is more question if You dont mind hehe..
I only found a (we here called it : high protein flour) that contain 13.5% of proteins.. can We use it? ..since I cannot find the 00 flour here
Hello wanted to know what mixing speed you were using?
For the poolish: I use the 'butterfly' attachment, after the flour gets absorbed at slow speed, I crank it up to nearly max ... and Poolish is only mixed until it's creamy, so Poolish takes about 1-2 mins to get where it needs to be .... on the dough closure (day 2), with the dough hook - its the same idea, when dry stuff is in and not absorbed, keep it slow (to prevent mess!) and then when things are absorbed a bit: the higher the speed, the more guarantee that everything will be absorbed and mixed properly .... so, @ 1st slow, then speed up - to both avoid a mess and guarantee absorption, is the answer to your question.
After you ball up the dough, how long can you leave it in the fridge before use? I'd love to give them another 24 hours or so for more flavour development.
It’s common to give it an additional 24hr proofing in the fridge… it seems to help in the strength as well
i hope all is well tony pro! wife picked up a regular dough ball from store than can make a 12" pie or 8' square.Its been fridge for a week and starting to bubble a bit, Question, what can i do to increase the size by at least 50 perc or bigger? any quick recipe you can give me on the fly that i can knead into it? ( i wont hav access to yeast, so only basic ingredients like: sugar/honey,salt, bread flour and distilled water) let me know asap! grazie paisan
I’m taking a guess here:
The only thing I might try is letting the dough get to room temperature and mix in say 300g of flour & 210g of water into a mass, then mix in 5g of salt and let that rest for 10min, do some reinforcing folds, let that proof for an hour and re-ball/re-proportion ... after that, when it doubles in size you should be good to go
@@PizzArchitect thanks tony, life saver! what do you mean 'into a mass'? is it ok to put the store bought ball of dough in a bowl, than add the ingredients all at once, then do the folding, after resting?
@@mml1224 I can only imagine it working with a stand mixer: let dough get to room temperature, then add flour and a bit of the water and mix, then add more water until it is done, then salt, then the first rest... etc ... a dough mass = something formed solid
Which model mixer were you using? Trying to find a stand mixer that will knead the dough without difficulty.
If you look closely in the video, I started the poolish with the Artisan Kitchenaide (the smallest one) and then closed the dough with the 5-quart Kitchenaide (larger model) … I bought the bigger kitchenaide because I found the smaller one struggled with bigger batches … the 5-quart can easily do 2kg of flour (enough dough for 12 pizzas) : I’m happy with that mixer … after that you need to look at commercial options!
Thank you for your reply. I have the classic or small Kitchenaide and have been trying to do polish based dough recipes in the mixer but they all seem to be really wet and don’t seem to form into a ball around the hook. The dough remains like a moist clump on the bottom of the bowl. Maybe I’m not kneading the dough long enough. I want to follow your measurements and see if it works. But I’ll need the larger mixer, I think. Thanks again.
@@tequilla1511 I should say: with poolish, it's not THAT hard to close it all by hand, I use the mixer because it's so fast and easy, but whether it is the big or small mixer, the quantity in the mixer should be telling you how much it engages with the dough hook ... if it's clumping at the bottom, not engaging the hook - the overall quantity might be too low ... I find sometimes when I use the big kitchenaide with a smaller batch, that happens - in which case, you need to safely encourage the clumps to engage with the mixer so that it can mix properly - usually manipulating the speed does it, some times a spatula does it! (just be safe)
When you take the poolish out of the fridge, do you let it come to room temperature before making the dough?
YES!!! I neglected to mention that & it’s important!!!
Very important to let it come into room temp. I disagree the timing that it is only 30mins before you cook. To come into room temp, 2 to 3 hours need and dough covered.
@@herbertmontejo9841 what?? lol
Generally, how long do you give the poolish to warm up after you pull it out of the fridge?
Instead of taking it out to knead can you just let the mixer do it it all? How long in the mixer you think??
Actually those “reinforcing folds” do two things; they align the gluten network & they incorporate air. The rests in between is what develops the dough strength. So … there’s no way a machine can do all of that. The folds and (perhaps more importantly) the rests are important and can’t really be substituted! Hope that helps!
Good luck
A
What scale are you using?
I have a $10-$15 cheap digital scale that I bought on Amazon, I'm not even sure the name is still on it ... nothing fancy though, eventually I'll invest in a nicer digital scale - because accurate measurements are so crucial with Neapolitan dough ...
Where did u get ur dough boxes? - they look 1/2 size - I have been trying to find them!
They’re the best!!! They fit in my 24” wide fridge! They’re called “DoughMate Artisanal Dough Boxes” & they’ve been one of my favourite Father’s Day gifts ever !!! I’m in Canada & they’re a little over $75 here & they’re half that in the US ... before receiving them as a gift, I thought they were too expensive but now having them - I’d recommend them. You can get a dozen dough balls in them and it fits in a small fridge!
@@PizzArchitect yes I am in Canada too (Ancaster) I saw those on line - maybe Father's Day this year for me!!
@@randazzo_cucina6257 you JUST reminded me that I have to address this years Mother’s Day gifts! For lower cost ‘dough box’ options; I’ve also seen these plastic covers used with aluminium sheet pans (amazon) & the storage bin aisle at Home Depot has some bins that would work fine as well!
@@PizzArchitect Buyers beware with those DougMate, they are a hit and miss. I bought them and they are garbage. They have a hump in the middle and let air inside and the dough balls end up having a crust around them. I have to put plastic around them so that no air goes inside. total garbage. I even emailed them and they never replied. Buy at your own risk. read all the reviews on Amazon they are not all made well. You got lucky, but I didn't
I made this dough last weekend and it looked great, but two hours was too much after I made the dough balls and they got over proofed for me
Just wait until they double up in size: then cook OR refrigerate
Sir, last descriptions in your video were blocked by next video popup. Misses what it said after you formed the dough ball. Please explain what you did. There are many variatons
Sorry about that: place the dough balls in the tray (covered) until they double up in size - depending on where you are, what the room temperature is etc time can vary but it's between 2 and 3 hours. After that, the dough is ready to either book cooked or refrigerated until it's time to cook (pull the dough from the fridge 30-45 min prior to cooking, in that case)
th-cam.com/video/OR63JKREVi4/w-d-xo.html
That's my latest video showing the easiest way to make my favourite recipe: however that's made with Biga, not Poolish!
@@PizzArchitect , thank you. Cheers!🍻
great job tony pro! good concise editing, but, Vito's poolish, adds 50ml of water and honey in the 2nd part, any reason y u dont add water a 2nd time? thanks!
2nd Day Water: I noticed that too, that’s very recent and it’s not just him that does it. This video depicts is a 100% Poolish technique,: if you’re adding 20% of the water on Day 2, it’s a 80% Poolish technique... I’ve not tried it, but eventually I’ll give it a whirl. The Vito video that was the game changer for me was his 3-in-1 Pizza/Focaccia/Bread video and he used 100% poolish technique in that video & I haven’t strayed since!
@@PizzArchitect i tried it his way yesterday, it was ok, gna try it ur way nxt week, y didn't u show us your final creation tony, want 2c what the dough looked like cooked? thanks
@@mml1224 my Instagram @pizzarchitect has plenty of pictures of the results... but inevitably, it still doesn’t do justice to the taste!!! But you can see how the crust pillows up, whether I use a stone in my home oven or fire up my wood burning outdoor oven!
@@PizzArchitect so you think this way is better than adding water a second time they way vito did in '1st time detroit pzza'? also , what hydration is ur method at 65? thanks tony!
@@mml1224 I haven’t tried a non 100% poolish yet; kinda found my groove and haven’t strayed, honestly can’t say which is better ... this is easy and nearly fool proof, the only thing I do differently now than when I filmed that video is I spray a little bit of water (from a spray bottle) when I add the salt on the second day. It adds (a bit) to the hydration, but moreover it helps the salt absorb... my hydration rate is typically 72% ... I go to 80% when I make pizza in a pan, but 72% is my go-to ...
And after one month we are ready 😅 to make our own pissa!!!!
pro trick : you can watch series at flixzone. Been using them for watching lots of of movies during the lockdown.
@Titus Dorian yup, have been watching on flixzone} for months myself :)
That seems like a lot of yeast - - lots of @vitoIacopelli's videos show 2gr of yeast
They say that the poolish must be 20-40% of the final dough and never exceed 50%. You just made 70% poolish. I was thinking of making that, do you always make it like this?
I do: I try to use as little flour at closure as possible… meaning I try to use as much flour IN the poolish as possible. (Talking about 1kg of flour) So if I do 75% hydration, my poolish is 750 gm water, 750 gm water + 5gm yeast … at closure you’re only adding 250 gm of flour… the method you’re talking about is fine & you’ll get good results, but it will be more digestible if you use less flour at closure ! When I make Biga, I usually make 100% Biga: so all the flour is in the Biga and no flour is added at closure!
Thank you so much for the answer. I thought about doing this before finding your video. But I did’nt had the courage to do it. I was afraid I would ruin the dough. I’m gonna try it. Thank you!
Waht is the temperature of water i need?
Always room temperature water! Good luck
A
Thank u
30 mins before cooking? Usually dough requires 2-4 hours after being in fridge or it doesn’t open up easily and puts up a real fight?
Have you found a way around this... surely that dough is never getting back to ambient temperature in 30 mins?
Also how you find the kitchen aid stand up against 1kg of dough? Been thinking of getting a spiral mixer like sunmix of famag in5s but they are so expensive.... nearly 1k or more in some cases
A couple of things: when I make my pizzas in my wood burning oven, it might be an hour between the first and last pizza & I find with the high hydration dough (70%) it’s a little soft and delicate ... you have to use a lot of semolina flour and it’s all good, in my experience 4 hours out of the fridge for that hydration dough would be asking for trouble! As for the kitchenaide: if you look closely in the video, the poolish is started in the Kitchenaide artisan one (smallest version) and the 2nd part is in the upgraded Kitchenaide Professional 5 (the biggest one)... I looked at the same spiral mixer that you likely looked at ($1500-ish on Amazon) ... I found the first Kitchenaide so useless for a kg of dough that I upgraded to the largest Kitchenaide for $400-ish (on sale) and it’s fine for 1kg-ish of flour ...
Where did you get that spatula?
Home Depot!!!! They're drywall mudder's tools!!!
@@PizzArchitect I need to grab one. Great idea. Question: Do you still use that stand mixer? I have a similar one and have been reading they burn out easily with doughs and was thinking about buying a higher end style one.
@@chrisginoc Spatulas: just make sure you throw them in the dishwasher after you buy them and they'll be your best friend: since that video I've upgraded mixers as well, I bought the biggest Kitchenaide and it's awesome for 1-1.5kg of dough, more than that warrants two batches rather than make things uncomfortable ... here's my latest video with Biga (not poolish) and you can see the new mixer:
th-cam.com/video/OR63JKREVi4/w-d-xo.html
good luck!!!
Can we cook after 3 hours or we need to put it into the fridge imperatively and eat the day after ?
After 3 hours you can cook the pizzas! If you’re not cooking after 3 hours, then refrigerate!
How long can it stay in the fridge?
@@cristosalvacion6440 you’re good in the fridge for up to 3 days, make sure that the pizza is out of the fridge long enough to get to room temperature before cooking... if you’re going to be longer than 3 days (or perhaps have some uncooked dough that you didn’t get to) .. you can freeze the dough; this is the way to freeze the dough (from the master!)
th-cam.com/video/PCQ0maTaTMA/w-d-xo.html
@@PizzArchitect will the poolish not over-ripen in the fridge and deflate? I've made a Vito poolish and it's been 24 hours in the fridge, but we now want to delay making the pizza for another 24 hours. Thank you.👍
@@steveparadox1 yes, after 24 hours the poolish is done, it WILL over ferment after 24(ish) hours; in your case I would close the dough (add remaining ingredients, do your reinforcing folds) and either make your pizza balls and leave those in the fridge until tomorrow OR bulk cold ferment the entire (closed) dough and ball it tomorrow! You need to close that Poolish after 24 hours, but you don’t need to use the dough right away!!!
honey ????
Just a teaspoon; lately I’ve been using maple syrup... the yeast feeds on the sugar, honey and maple syrup are natural sugar sources... it also helps with the colour of the dough, but primarily it’s about feeding the yeast!
hahahah the same leaky soap dispenser........
“Great minds think alike”?
Or
” Fools never differ”?
😉
Too quick to watch
I did another video this week that has Poolish (& Biga mixed together) and is longer with voice annotations ... it's kinda the antithesis of this type of 'quick video': and it gets into Poolish.
th-cam.com/video/cyYdNFZo4aM/w-d-xo.html
nice!🧐 Biga or Polish which do you like better?
Both have their advantages: I honestly do both but I prefer Biga: this recipe/technique (had this earlier today!!!)
th-cam.com/video/OR63JKREVi4/w-d-xo.html
@@PizzArchitect thanks! 😎why do you prefer Biga vs. Polish?