Angelo thank you for taking the time to make this video available for everyone exelent, I just hope that you realise how much better you have made thousands of people’s lives who love pizza making, you are awesome 👏👏🏴
Of all the videos and pizza makers on TH-cam and books and social media, you are the ONLY person to explain the poolish process where it made sense and how you came to the amount of poolish you used! Thank you sir for taking the time to make this video and properly explain each step.
Thank you...thank you so much for your fantastic video! It's so wonderful and easily understood. No other Chef's or pizza Masters have explained the math and especially what other things you can make out of the same dough! You have changed my pizza & bread making life!
Very nice and thoughtful video, not everybody has professional ovens/equipment and a bakers talent Every time I do a pizza day I watch video’s after to see what I could have done better! This is by far the easiest one to understand 👌
GREAT WORK CHEF. The Bakers percentage is so important for no guessing and waisted of product Thanks for all the pizza information and I will be watching.
What a great video explaining all the breakdowns. There are so many videos out there and they forget to explain how they got the remaining water in making the dough after they made polish. You have done an excellent job in explaining this process. I look forward to more videos from you. One question I have is, can I use Double 00 flour with same 65% hydration as explained in your video. Thx!
This deserves way more views and recognition. Some of the best looking crust I’ve seen. I’ve made poolish, but not to the same hydration as this. I’ll have to try it
This was perfection! I left my poolish on the counter overnight for 12 hrs, then ran it with the dough hook on my KitchenAid for 25 minutes. Followed the recipe exactly. 1 minute on pizza stone at the bottom of oven, heated to 500F, pulled out, put toppings on then under the highest broiler setting for 1 min 15 seconds. I made my dough balls 240 grams which made a generous 1 person pizza. I got 5 balls and a good size loaf of bread which was absolutely delicious. This dough stretched beautifully and was very tender with lots of air bubbles.
Angelo, This is the BEST video I have seen on using poolish for pizza and bread. Totally understood the entire process after watching it one time. I will be using this method from now on. Bravo! One question.....At what point can the dough balls be frozen for later use? Thank you.
What a great video with all the explanations, thank you! so pleased to have learned this method, I am in awe! Just one question, the 12 hours of the poolish can be at room temperature or it has to go in the fridge? Thank you!
Thank you Angelo. You make it look so easy. Maybe I can do it! I’m going to practice with the exact steps in your video and see how close I can get to your results. Thanks again!
Angelo, I loved your video. I’m from Namibia and love baking. I will definitely contact you if I need advice because I want to start a home bakery. Ciao!
This is so far the best video I have seen on poolish pizza. I want to use 100% whole wheat for pizza. My oven reaches 230 degrees Celsius max. How to modify your recipe for making a whole wheat neopolitan style pizza with poolish? Thank you so much for this education.
Thank you so much mate. Unfortunately you cannot use 100% whole wheat flour for pizza but for sure you can do a nice mix. So 30% of whole wheat flour and 70% of all purpose flour. Merry Christmas 🎄
Thank you Angelo. Very well explained, detailed video. Can I ask , If I have a pizza stone where do you suggest I put it in the oven . On the bottom part directly without the oven rack like you did with the baking tray in this video? Do you have a video showing the pizza stone method ? Thank you again
Thank you for your fantastic lecture, I wonder with Caput nunola is better 60 or 65 percent of hydration or what do you think (the goal is pizza).I have Ooni pro pizza oven with gas.
Thank you Angelo for this excellent demo!! I'll be trying it out tomorrow! Made the poolish today and fridged. Can I know what is the speed should I be mixing the dough? Speed 2 or 4?
Grazie Angelo, dopo le 12’ore per il fermento del paniello,immagino ci vuole tempo a TA, per un impasto in estate ( seguivo la tua live) quanto tempo (più o meno) prima di poter infornare ?
Angelo. I like also the part how to use leftover dough for bread. One question I have. Can we add more or less yeast than 3g for poolish? Is this calculated in % too? Thank you
Great video Mr. Angelo!! Can you please tell me what is the reason some pizza recipe contains olive oil? What are the pro and cons of olive oil in pizza dough? Thank you very much !!!
The original recipe, Neapolitan, is without any kind of fat, but, It’s not a mistake to put some oil inside if you like. Oil gives softness to the final product. So, up to you to add or not some oil. Thank you 🙏😉
Thank you very much for your response 🙏🏻🙏🏻Can you please also advise me what is best for pizzas: BIGA OR POLISH? I mention that I’m using an electric pizza oven. It’s your WhatsApp number still in use? Can I contact you through WhatsApp? Thank you 🙏🏻
Hello Angelo, if I make half of the dough in your video, does the that mean half of the yeast as well? I’ve seen a lot of different approaches, but I find your explanation for the whole process the best.
Angelo, I forgot to ask you, the 12 hours period for the poolish, do you put it in the fridge or at room temperature. Thanks for your help :), Merry Christmas to you too.
@@angelogiannino369 the dough turned out perfect, but my oven is tricky and needs too much baking, visual effect of the pizza is good but the crust gets thick and hard. I ordered a stone to see the difference :). Additional question: - you don’t use sugar or honey in the poolish, like many chefs do. Can you please share your thought on that? - for how long can the dough balls last in the fridge, even if you have to re-knead them to make them tight? Thanks Angelo! Thanks,
@@darkoserafimovski8127 sugar or honey doesn’t help the dough to become better, it gives just more brown Color to the pizza. To add sugar is an housewife legend. If you don’t use too much yeast and fridge does his job properly, you can keep the pizza ball even 10days. I
Great video Angelo! just a quick question - when you prepared the polish you said "3 grams of dry yeast" but the titles are saying "1 gram of dry yeast" - what is right? because yesterday I put 1 gram and this morning I didn't see the mixture bubbling. Gracie!
Dear Angelo, Thank you so much for your videos. Can you help me calculate how much yeast for larger amounts of flour, for example, 10 kg of flour and above. Many thanks
Hi Robert, the amount of yeast depends on the time of raising. If you use the dry yeast and you want the dough ready in 24h, 1g of yeast per each kg flour is more than enough. Less time more yeast, for example the dough ready in 12h can be made with 2-3g of yeast per each kg flour. Please Let me know if it is clear. See you 😉👍
Thanks for a great video. I’m a home bread baker but have done straight yeast dough and sourdough, not Poolish method. I see you used 50% of the flour/water for the poolish. I thought it’s normally 30%. Then what % is best?
@@angelogiannino369 thank you for your quick reply. My Grandparents were from 3 different parts of Italy! I wish they could see the breads I can make. Regards from NJ.
Hi Angelo, thanks for the video. Once I've made the balls, how long can I leave them in the fridge until I want to use them? Also how long should they sit outside the fridge before using them? Thank you!
Hi Angelo, When you make the poolish first step, you say to leave it at room temperature for 12 hours. What should the room temperature be for the amount of yeast you are using? You never mentioned it. Is it like Biga where you have to have 18-20C? TAlso if I wanted to freeze the dough for later use, Do I have to let it rise and then freeze or should I freeze it as soon as I make the balls? hank you so much for your great tutorials :)
Hi George thank you. Room temperature has to be below 18*C with 1g of fresh yeast per kg flour. Otherwise inside the fridge. IYou can freeze the pizza ball if you like but before the rising. Have a good day
Hi Angelo, my name is Bill. I was born in America and now live in the Philippines. The first person I came across on here who told the truth about theory and practices is you. But I only see 2 videos in English. So I feel as though I am missing a lot of valuable information and lessons. Please tell me when you will make more pizza videos in English. You my friend are amazing. Hope to hear from you soon Thank you Stay Safe Angelo
@@angelogiannino369 a lot of us can't find fresh yeast in our area, do you have a recipe for making fresh yeast? If so would you please post a video on how to make it, thanks
How to produce poolish for a pizzeria ? The intervals are too long to make everyday, do I make the poolish 1 day before , mix the other half the next day and instead of waiting 12-18 hours can I get away with letting the dough rest for less hours ? Example : make poolish 5 am let rest for 24h 5 am next day mix other half Let dough rest until 4 pm ( open delivery hour)
@@angelogiannino369 Thanks, Angelo. Your recipe works fantastic every time. We have Pizza home made every Friday night now with the family. You started a welcome trend in my household.
Very nice video, wich explains very good. I have a question about it. When i don't have the time one day before making pizza. Let's say i wan't to make pizza on saturday and want to make the dough on wednesday. Is that possible? Do i just have to use less yeast for it? Hope to hear from you. Thanks again for this amazing video.
Maestro non avendo a disposizione una farina forte ho solo la 00 posso mettere in atto questa ricetta con buon esito o devo cambiare qualcosa?se ho capito bene posso arrivare massimo a un 60x 100 di idratazione? grazie mille
Hello chef. If i want to have poolish with 85% dehydration for 1.5 kilos of flour 00, wt will be the measurement plz. Thank you sir. Is there a table to follow.
Hi Angelo Thank you for your video awsome content! Angelo, if I were to make 20 kilos Of Flour. Does the amount of yeast used to make the poolish change? Thank you Angelo
Hi Fabio, yes it will change. Most depends from the temperature and from the time you need it. For short time until 12h you can use 2-3g of dry yeast per each kg otherwise, for long time until 24h, you can go with 1g per kg. Also depends from temperature, if it is winter or summer.
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
Angelo thank you for taking the time to make this video available for everyone exelent, I just hope that you realise how much better you have made thousands of people’s lives who love pizza making, you are awesome 👏👏🏴
@@williebob100 Thank you so much, you awesome too😉👍
Of all the videos and pizza makers on TH-cam and books and social media, you are the ONLY person to explain the poolish process where it made sense and how you came to the amount of poolish you used! Thank you sir for taking the time to make this video and properly explain each step.
@@BestNCBBQ thank you 🙏
Thank you...thank you so much for your fantastic video! It's so wonderful and easily understood. No other Chef's or pizza Masters have explained the math and especially what other things you can make out of the same dough! You have changed my pizza & bread making life!
Thank you so much, glad to be helpful for you and others. 🙏
Very nice and thoughtful video, not everybody has professional ovens/equipment and a bakers talent
Every time I do a pizza day I watch video’s after to see what I could have done better! This is by far the easiest one to understand 👌
This is the only video on you tube to explain in so much detail he is a Master
Thank you 🙏
Thank you Angelo! Well explained. Proper tutorial video. Bravo!
Thank you 🙏
Excellent Angelo. Great explanation of how to make poolish. Thank you!
GREAT WORK CHEF. The Bakers percentage is so important for no guessing and waisted of product Thanks for all the pizza information and I will be watching.
Thank you 🙏
That's the original MasterChef .
None can expl.it better than Angelo Giannino .....Thanks a lot
By far the best explanation out there, thank you 👍🙏
Thank you 🙏
Excellent explanation chef... Thanks1
Thank you so much 😊
Thank you, at last a chef that can explains the maths. Well done. keep the video coming. Si.
Thank you so much 🙏😉👍
Thanks for this kind of video it is easy simple but very professional. well done mate. See you in the next video show
Enzo Palmisciano Thank you so much mate😉👍
Thank you so much this has been very, very helpful, You explained it so well can't thank you enough.
Liked this video for nice backgound music. Not annoying makes you pay attention. This explanation was so informative.
I will try recipe
Does the first step go into refrigeration for 12 hours or room temp? Thank You for the video. Never mind I scrolled down and saw the answer.
Ciao Angelo, per quanto mi riguarda sei il numero uno! Grande
Great video and everything is explained so clearly👍👍👍
What a great video explaining all the breakdowns. There are so many videos out there and they forget to explain how they got the remaining water in making the dough after they made polish. You have done an excellent job in explaining this process. I look forward to more videos from you.
One question I have is, can I use Double 00 flour with same 65% hydration as explained in your video. Thx!
Thank you so much 🙏 yes you can use it. Have a great day
Thank you! Great video. Best explanation of how to make poolish.
Thank you so much 😊
Bravo, excellent video! I use poolish for my pizza preferment always.
Thank you so much
Angelo . Simple , preciso , profesional . Gracias por tus enseñanzas . Quiero que sepas que me he suscrito a tu canal. Muchas gracias. Chao
Thank you so much 😊
Master at work .thank you sooooo much
@@paulrumbold2436 thank you 🙏
This deserves way more views and recognition. Some of the best looking crust I’ve seen. I’ve made poolish, but not to the same hydration as this. I’ll have to try it
Thank you so much 🙏
@@angelogiannino369 is it 3g or 1g if using dry yeast? What you said was different than the ingredients on the left. Thank you!
@@nicksacco5041 1g of dry yeast = 3g of fresh yeast
@@angelogiannino369 Ok, thank you for clarifying
This was perfection! I left my poolish on the counter overnight for 12 hrs, then ran it with the dough hook on my KitchenAid for 25 minutes. Followed the recipe exactly. 1 minute on pizza stone at the bottom of oven, heated to 500F, pulled out, put toppings on then under the highest broiler setting for 1 min 15 seconds. I made my dough balls 240 grams which made a generous 1 person pizza. I got 5 balls and a good size loaf of bread which was absolutely delicious. This dough stretched beautifully and was very tender with lots of air bubbles.
Thank you so much Colette, glad to be useful to you. Have a great day 🙏
Bravo, Angelo. Very nice result.
Thank you so much 😊 👍
Incredible dough. This is the recipe I've been looking for, for my pizza oven. Now my standard :-) Thank you, Nina
Thank you so much 😊
Angelo, This is the BEST video I have seen on using poolish for pizza and bread. Totally understood the entire process after watching it one time. I will be using this method from now on. Bravo! One question.....At what point can the dough balls be frozen for later use? Thank you.
You have to freeze the ball immediately, then you will use it when you like👍
Thank you so much for English!
WOW, WOW!!
Best tutorial ever!
Thank you for sharing!
Greetings from Singapore!
Edith, a happy Subscriber
Thank you so much 🙏
Hi Maestro, thanks for the advice and buon anno anche a lei.
Well explained instructions. Thank you so very much!
Thank you 🙏
What a great video with all the explanations, thank you! so pleased to have learned this method, I am in awe! Just one question, the 12 hours of the poolish can be at room temperature or it has to go in the fridge? Thank you!
Hi, thank you so much. The poolish has to be in the fridge otherwise you will risk to have a bad final result. Have a great day 😉👍
Thank you for the great video. I was never sure about how to use poolish. This video made it very clear.
Thank you 🙏
Mr Giannino would you happen to have a recipe for pizza Tonda? Is there poolish added to the Roman style Tonda. Thanks
@@Pia-til. hi, you can use this recipe very easily. It doesn’t matter what kind of pizza you have to make. Up to you 😉👍
Perfect. Thank you for your help.
Really good video, thanks
Complimenti Angelo! Davvero bravo. Se un giorno vorrai fare dei video anche in tedesco o spagnolo fammi sapere! Saluti e un'abbraccio!
Grazie Paolo, è un’idea. Aggiungimi su whatsapp, così rimaniamo in contatto. 3515421736
Thank you for explaining everything, you made it very easy to understand thank you for sharing I'm looking forward to trying this.
Thank you very much Sharon 😊👍
Hi Angelo,
Great video.
I love polish method, I have one going right now overnight in the basement which is 16.7c all rear round.
Hi dear, thank you 🙏
@@angelogiannino369 Thanks again for your posts.
Thank you Angelo. You make it look so easy. Maybe I can do it! I’m going to practice with the exact steps in your video and see how close I can get to your results. Thanks again!
Hi Paul, thank you so much 😊 👍
Hi chef Angelo,
Could you please clarify whether it's 500 ml or 500 grams of water.
I did the bread, it's fantastic!
Thank you 🙏
Very good video. Thanks Angelo ! 👍👏
Thank you so so much chef i made it and love e dough, fantastic 😍
Thank you so much 😊
Thank you Angelo I am going to try this recipe.
Very well explained. Thank you very much.
Thank you 🙏
Angelo, I loved your video. I’m from Namibia and love baking. I will definitely contact you if I need advice because I want to start a home bakery. Ciao!
Thank you so much
Thank you chef so nice of you to share this knowlege .
Thank you so much 😊 👍
This is so far the best video I have seen on poolish pizza. I want to use 100% whole wheat for pizza. My oven reaches 230 degrees Celsius max. How to modify your recipe for making a whole wheat neopolitan style pizza with poolish? Thank you so much for this education.
Thank you so much mate. Unfortunately you cannot use 100% whole wheat flour for pizza but for sure you can do a nice mix. So 30% of whole wheat flour and 70% of all purpose flour. Merry Christmas 🎄
One of the best vids I’ve seen, excellent details, thank you
Thank you so much 😊
Thank you Angelo. Very well explained, detailed video. Can I ask , If I have a pizza stone where do you suggest I put it in the oven . On the bottom part directly without the oven rack like you did with the baking tray in this video? Do you have a video showing the pizza stone method ? Thank you again
Hi mate , yes, stone oven is a bit different but you can do it exactly like you said.
Check into my channel you will find it👍😉
Thank you for your fantastic lecture, I wonder with Caput nunola is better 60 or 65 percent of hydration or what do you think (the goal is pizza).I have Ooni pro pizza oven with gas.
Hi Arvin, if you have knowledge to manage 65% is better otherwise 60% is more then enough. Happy new year 🥳
Awesome have to try this
Try and let me know 😉👍
Awesome Video. Thank you.
Fantastic video just one question when you put the pan pizza on the top rack was the oven still on bake or switched to broil .Thank you
@@adamp6742 Good morning, the oven was on bake. Have a good day
Thank you! This is exactly what i need to know!
You’re very welcome 😉
Thank you Angelo for this excellent demo!! I'll be trying it out tomorrow! Made the poolish today and fridged. Can I know what is the speed should I be mixing the dough? Speed 2 or 4?
Clear demonstration👏👏👌
Thank you 🙏
Fabulous!..thank you.💜🙏🏻
This is what I was looking for. Thank you so much 😊
I’m glad of that. Thank you so much 😊
very useful instructions - thank you
Grazie Angelo, dopo le 12’ore per il fermento del paniello,immagino ci vuole tempo a TA, per un impasto in estate ( seguivo la tua live) quanto tempo (più o meno) prima di poter infornare ?
Hi Chef,if you are using a pizza stone in an home oven what temperature the oven should be?
Very good saggation
Angelo. I like also the part how to use leftover dough for bread. One question I have. Can we add more or less yeast than 3g for poolish? Is this calculated in % too? Thank you
Hi dear, yes sure, you can add more or less yeast, it’s depends on the time you have available to make it ready. More yeast less time and vice versa.
Thank you for making this video! how do you know how much total yeast to use for the recipe and how much yeast goes into the Poolish? Thank you!!
I usually aim for 1% of flour = yeast
Very good explanations
Thank you so much 🙏
Great video, is the 12 hour rest for poolish at room temperature?
Thank you so much. No Inside the fridge
Great video Mr. Angelo!! Can you please tell me what is the reason some pizza recipe contains olive oil? What are the pro and cons of olive oil in pizza dough? Thank you very much !!!
The original recipe, Neapolitan, is without any kind of fat, but, It’s not a mistake to put some oil inside if you like. Oil gives softness to the final product. So, up to you to add or not some oil. Thank you 🙏😉
Thank you very much for your response 🙏🏻🙏🏻Can you please also advise me what is best for pizzas: BIGA OR POLISH? I mention that I’m using an electric pizza oven. It’s your WhatsApp number still in use? Can I contact you through WhatsApp? Thank you 🙏🏻
@@unqcry both systems are good but I prefer the biga.
Yes my WhatsApp is still the same. 👍😉
Hello Angelo, if I make half of the dough in your video, does the that mean half of the yeast as well? I’ve seen a lot of different approaches, but I find your explanation for the whole process the best.
Hi Darko, thank you so much. Yes half of yeast it will be good.
Merry Christmas 🎄
Angelo, I forgot to ask you, the 12 hours period for the poolish, do you put it in the fridge or at room temperature. Thanks for your help :), Merry Christmas to you too.
@@darkoserafimovski8127 1 hour room temperature and left over inside the fridge
@@angelogiannino369 the dough turned out perfect, but my oven is tricky and needs too much baking, visual effect of the pizza is good but the crust gets thick and hard. I ordered a stone to see the difference :).
Additional question:
- you don’t use sugar or honey in the poolish, like many chefs do. Can you please share your thought on that?
- for how long can the dough balls last in the fridge, even if you have to re-knead them to make them tight?
Thanks Angelo!
Thanks,
@@darkoserafimovski8127 sugar or honey doesn’t help the dough to become better, it gives just more brown Color to the pizza. To add sugar is an housewife legend.
If you don’t use too much yeast and fridge does his job properly, you can keep the pizza ball even 10days. I
Great video Angelo! just a quick question - when you prepared the polish you said "3 grams of dry yeast" but the titles are saying "1 gram of dry yeast" - what is right? because yesterday I put 1 gram and this morning I didn't see the mixture bubbling. Gracie!
Hi dear, thank you. The right one is 1g but also depends on the temperature. Leave it outside for 2 hours and then you put it in the fridge.
That was great, thank you
Thank you 🙏
Fantastic for your info in english 🙏 great !
Thank you so much 😊
Yeaa at least found this way .. ❤🇲🇨
Dear Angelo, Thank you so much for your videos. Can you help me calculate how much yeast for larger amounts of flour, for example, 10 kg of flour and above. Many thanks
Hi Robert, the amount of yeast depends on the time of raising. If you use the dry yeast and you want the dough ready in 24h, 1g of yeast per each kg flour is more than enough. Less time more yeast, for example the dough ready in 12h can be made with 2-3g of yeast per each kg flour. Please Let me know if it is clear. See you 😉👍
@Angelo Giannino Thank you for replying to me so quickly and your advice is very clear. Many thanks
Thank you Sit
I'm going to make ot tomorrow thanks for the video really simple
Thank you so much 😊
Great video. Why is there yeast in the second stage will the poolish not leaven the whole dough ? Thanks
Hi mate, no it’s just to speed up the rising otherwise you have to wait a bit longer
@@angelogiannino369 thanks for your reply it's a big learning curve with pizza
Thanks for a great video. I’m a home bread baker but have done straight yeast dough and sourdough, not Poolish method. I see you used 50% of the flour/water for the poolish. I thought it’s normally 30%. Then what % is best?
Thank you so much. 30% or 50% it’s about what you like to do. I prefer 50% because gives more fluffiness but 30% is good too. Have a good day
@@angelogiannino369 thank you for your quick reply. My Grandparents were from 3 different parts of Italy! I wish they could see the breads I can make. Regards from NJ.
@@Rob_430 all the best 👍
Hi Angelo, thanks for the video. Once I've made the balls, how long can I leave them in the fridge until I want to use them? Also how long should they sit outside the fridge before using them? Thank you!
Hi Adam, in the fridge is about 24h, outside the fridge depends from the temperature, it can be 3h or more or at least until they doubled the size
Angelo Giannino thank you. If I’m using active dried yeast is that same quantity as shown in the recipe? And do I need to activate it in water first?
How many 250g pizza balls would this recipe make please?
Adam Eatock Yes Adam, better if you activate it in the water.😉👍
@@angelogiannino369 When you say fridge temperature, is this like 16 - 18 deg C? Thanks!
Thank you, Angelo!!
Thank you so much 😊
Thanks you chef top👍
Hi Angelo, When you make the poolish first step, you say to leave it at room temperature for 12 hours. What should the room temperature be for the amount of yeast you are using? You never mentioned it. Is it like Biga where you have to have 18-20C? TAlso if I wanted to freeze the dough for later use, Do I have to let it rise and then freeze or should I freeze it as soon as I make the balls? hank you so much for your great tutorials :)
Hi George thank you. Room temperature has to be below 18*C with 1g of fresh yeast per kg flour. Otherwise inside the fridge. IYou can freeze the pizza ball if you like but before the rising.
Have a good day
Great explanation!
It says video 2, is there a part 1? Great video btw, that's why I want to see part 1..lol
I’ll try to find the number 1 for you. Thank you
Hi Angelo, my name is Bill. I was born in America and now live in the Philippines.
The first person I came across on here who told the truth about theory and practices is you. But I only see 2 videos in English.
So I feel as though I am missing a lot of valuable information and lessons.
Please tell me when you will make more pizza videos in English.
You my friend are amazing.
Hope to hear from you soon
Thank you
Stay Safe Angelo
Hi dear, thank you so much, you are very kind. Actually I’m planning to start again all videos just in English. So follow me to be updated. 😉👍
Hello, can you please send me link for video number one. I can't find it :)
This is a great video. was the poolish left to rise at room temp, or in the fridge? thanks
Thank you, 2 hours room temperature and 22 hours in the fridge.😉👍
@@angelogiannino369 thanks I appreciate your quick response, I'm going to make this today.
@@angelogiannino369 a lot of us can't find fresh yeast in our area, do you have a recipe for making fresh yeast? If so would you please post a video on how to make it, thanks
@@maxwellhouseranch1004 you don’t need fresh yeast, just remember that 1g of dry yeast is the same of 3g of fresh yeast
How to produce poolish for a pizzeria ? The intervals are too long to make everyday, do I make the poolish 1 day before , mix the other half the next day and instead of waiting 12-18 hours can I get away with letting the dough rest for less hours ?
Example :
make poolish 5 am let rest for 24h
5 am next day mix other half
Let dough rest until 4 pm ( open delivery hour)
Ciao, Angelo. Question: what determines the division amount of salt between the Poolish and the final dough? Is there a calculation?
Salt can be between 2 and 3% on the total weight of the flour. Up to you. I’m used to work with 2,5%, it means 25g per each kg flour.
@@angelogiannino369 Thanks, Angelo. Your recipe works fantastic every time. We have Pizza home made every Friday night now with the family. You started a welcome trend in my household.
@@m.f.8752 I’m glad to be helpful 👍😉
Ciao Angelo, what W should the Flour have for the poolish?
Hi Samson, in this case the one I’m using is W380 but you can start from W320
Angelo Giannino thank you
Very nice video, wich explains very good. I have a question about it. When i don't have the time one day before making pizza. Let's say i wan't to make pizza on saturday and want to make the dough on wednesday. Is that possible? Do i just have to use less yeast for it?
Hope to hear from you. Thanks again for this amazing video.
Hi dear, yes you can do it. It will be really mature dough, light and tasty 😉👍
@@angelogiannino369 Thanks for your respons! How many yeast u think i should use, if i keep it in the fridge for like 2/3 days?
@@JRN045 almost 1g of dry yeast per 1kg flour
@@angelogiannino369 hi, i see in your video u have 1kg of flour and 10 grams of fresh yeast. Is that correct?
@@JRN045 if you want push the dough, yes. If you have time 1g is enough to do it in 24h
Maestro non avendo a disposizione una farina forte ho solo la 00 posso mettere in atto questa ricetta con buon esito o devo cambiare qualcosa?se ho capito bene posso arrivare massimo a un 60x 100 di idratazione? grazie mille
Than you for explaining. After the 1st step you put it in fridge for 12 hours?
Yes. After that you finish the dough
@@angelogiannino369 the poolish?
@@katerinaagathocleouspapado4051 yes
Hello chef. If i want to have poolish with 85% dehydration for 1.5 kilos of flour 00, wt will be the measurement plz. Thank you sir. Is there a table to follow.
I would have liked to have you explain the type of flour you used, otherwise your explanation was great. Thanks
You can use the all purpose flour 👍😊
Hi ...you the 1st dough that's kneaded should be put at room temperature or is it better in fridge
Hi, depends how much time do you have available. If you need quickly you leave it in the room, otherwise in the fridge
Hi Angelo
Thank you for your video awsome content!
Angelo, if I were to make 20 kilos Of Flour. Does the amount of yeast used to make the poolish change?
Thank you
Angelo
Hi Fabio, yes it will change. Most depends from the temperature and from the time you need it. For short time until 12h you can use 2-3g of dry yeast per each kg otherwise, for long time until 24h, you can go with 1g per kg. Also depends from temperature, if it is winter or summer.
@@angelogiannino369 Thank You for Your Reply!!
Take Care!
terima kasih atas resepnya.... berapa waktu tercepat untuk menggunakan adonannya??
English?? Thanks
@@angelogiannino369 how fast is the time for permentation
@@Halidbaladjam All depends from the quantity of the yeast and the environment temperature. It can be between 3 and 24 hours
Hi friend. It is 25c degrees here in the house. Should i reduce the amount of yeast? And how much yeast should be good?
Hi dear, as first time you can try the same recipe then you can understand if you need to reduce or not the amount of the yeast.
Hello Angelo, do you prefer Biga or Poolish ?
Hi Steven, honestly I prefer biga