Poolish Neapolitan Pizza (Home Oven & Ooni Baked)
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- เผยแพร่เมื่อ 22 มิ.ย. 2024
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Today I tested a Neapolitan Pizza Dough made with 61% Poolish. With this great amount of pre-fermentation, your pizza will boost in flavor giving you a well-risen crust and a beautiful aroma.
I tested this dough in a conventional home oven, which makes the dough well-baked and crispy, versus the classic Neapolitan style and look when baking it in an Ooni oven at extreme heat (which was no joke considering the hot scorching sun of nowadays).
I then topped my pizza up with a Cacio & Pepe sauce, and some fun summery ingredients, which, to be fully honest, made one of the best pizzas I ever had.
Let's bake together.
Recipe: www.milezerokitchen.com/blog/...
Poolish:
265 g Bread Flour
265 g Water
1 g Dry Yeast
Main Dough:
170 g AP Flour
40 g Water
5 g Malt
11 g Salt
KITCHEN EQUIPMENT USED IN THIS VIDEO:
MY FAV PIZZA STONE: bit.ly/3CAGYrP (use code MILEZERO for 10% OFF all your order)
OONI KODA 16: amzn.to/34Uu3Eh
OONI PIZZA PEEL: amzn.to/33q2en9
OONI Turning PEEL: amzn.to/3Kez1Mt
THIS BREAD FLOUR: amzn.to/3BJg2Vo
THIS AP FLOUR: amzn.to/3PONLne
NEW KNIFE: amzn.to/34yWRlO
Dry Yeast I use in every recipe: amzn.to/37t8tpG
RICE FLOUR I use to STRETCH: amzn.to/3IcsVuh
Ultra Precise Gram Scale: amzn.to/2Y167st
My Kitchen SCALE: amzn.to/3nFEGkr
My AMAZON STORE: www.amazon.com/shop/milezerok...
Licensed MUSIC: artlist.io/Daniele-66323
Affiliate Disclosure:
Mile Zero Kitchen is a participant in the Amazon Affiliate Program. So when you can, please consider helping the channel by purchasing through my affiliate links. It doesn’t cost you anything more and it’ll be a big help for me to keep sharing videos with all of you.
I'm proudly inspired by the cinematography of some amazing channels here on TH-cam like Liziqi, Maji, Cat's Kitchen, W Table, Summer Kitchen, Honeykki, Haegreendal, Cooking Tree, Alvin Zhou and many more....
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Using this footage without permission or license is not permitted.
#neapolitanpizza #poolish #asmrcooking #pizza #asmr #cacioepepe - แนวปฏิบัติและการใช้ชีวิต
Hey guys! Don’t forget to subscribe to the channel so you can vote on new content on the community tab. Also, we added a STORE tab so you can check out all the MZK swag and support the channel by purchasing some cool tees and merch! Let’s do it! ✌️👽
😅 0:32 😅 0:32
The way you tell a story and make a great tutorial without speaking is outstanding!!!!
That’s a great comment right there, thanks man!
I've got my poolish resting on my counter as I sit here drinking my morning coffee, tonight I will have a Cacio & Pepe in my new Ooni Karu 16..... Part 2 It was awesome!
Honestly, this is EXACTLY what I was looking for today. Fantastic recipe.
I absolutely love this crust, so crispy and light! Thank you sooo much MLK!!!!!!!
Doesn't get any better!!!
Top notch toppings combination's!!!
I really dig how much effort you've put into the video, prioritizing quality over just being another cooking vlog. Your content totally made me hungry right away!
I love, love, love this crust!!!! It was so light and airy. This will be my go to crust recipe from now on. The most mesmerizing part is watching the bubbles form during the three hours proofing. I had it in the oven and just the light on and when I took it out of the oven, the lid went flying and my dough was oozing out of its container. Thank you, thank you for this awesome recipe!!! 🤩🤩🤩
Thank for trusting the recipe Jennifer!!! Glad it came out great!
Like it before you watch it.
I know almost all of the dough recipes you show. But what I really love are your toppings. The flavor combinations and presentation is an art. Thank you.
Thank you so much! It means a lot 👽
When it comes to food + photography, your video nails it perfectly! I can't wait to try your recipes/techniques soon.
Summer Cacio & Pepe……. This is one of the most amazing and elegant pizzas I’ve seen. Thank you so much for sharing with all of us 😊
The most wonderful pizza video I have seen so far. ❤
This combination of flavors is * chef's kiss * ...keep 'em coming, MZK!
You know it better than anyone else ❤️
Love your work bro. Definitely gonna try this recipe
wow, this whole video is a real vibe. well done.
Looks sooooo good! You make the most beautiful cooking videos , very inspiring ( to make me want to eat more!)
You're home oven pizza looks great but the ooni one is just mesmerized, perfection 👍👍👍
Wow what a great tutorial
Definitely going to try this method
Thanks
Awsome tutorial
You are a cooking artist!
Thank you
Another Great recipe, a little easier than the Pizza Bianca which I am in love with!!! There all easy, its the time management for the Bianca, that was hard. For both of these recipes I just put in the fridge before the last 4 hour rise, and they worked perfect. Husband said I cannot make another until I make the Detroit again. Your recipes, your videos are just awesome, and so greatly appreciated. Wish there was a MileZeroKitchen restaraunt ;). Thanks so much!😋
Love the video production quality :)
Your video photography is exceptional.
This video is absolutely awesome
your pizza in home oven is just amazing ! i need to try :D
Everyone should be watching your videos amazing thank you so much.
Thank you so much Ian!
Truly amazing videos and food in particular your awesome pizzas. You are quite inspiring. Im going to give this recipe a try with my new Ooni steel that arrived yesterday. Your videos are very peaceful and chilled out background music. Love your dog I will let you know how my pizzas came out. Thank You
Thank you Janet and Jake says thank you as well
Awesome cinematography
Thank you Davey!
Wow. That white pizza looks awesome. Gonna have to make that soon
It truly was! :)
데코도 쩔고 진짜 쫀득하니 맛있겠어요!!!
Szia! Ez videó nagyon szuper! Semmi beszélés csak mutatod! Engem nagyon érdekel a pizza sütés! Jó a zene is a videódban meg a táj és a kutya 🙏👍
That pizza looked amazing!
Thank you!
your vids are great keep on🎉🎉
Great job as always! Saluti dall'Italia 🇮🇹🇮🇹🇮🇹
Grazie!
Wowwwwwwwwwwwwweww. No words. I’d like the margarita recipe too 🤩
Tequila, Cointreau, Mango juice. Simple as that! Refreshing 🍸
Cacio e Pepe sauce for the win! 🙌🏼🙌🏼🙌🏼
Gotta try that.
…and that lemon zest cuts it through like a razor blade!
***Success*** Fantastic pizza dough recipe and easy to follow.I substituted the malt with sugar as I didn't have any. The crunch is awesome.I used my brand new Ooni steel in my home oven so next step is trying the dough in my Ooni Karu 16 with a wood fire.I can't wait to try some other recipes of yours especially the sour dough one. Once again Thank You
Janet, do you use regular white sugar?
A piece of art!
Thank you!
OMG you've done it again! My brain is blowing up after watching you make pizza #1 in your home oven--no Ooni because you wanted it super crispy maybe?? The Cacio e Pepe pizza (Cannoto style) came out fantastic and I'll will be trying that recipe soon! Thumbs up to Jake for his "secrets" opening a panetto in RICE flour! Nice job Jake! You did good too Dani!
Thanks Gary! Jake is the best pizza chef 🐶
@@MileZeroKitchen He's a great pup...but after watching this video now I have to go buy TWEEZERS? Geez!😂
@@geekacky hahaha that’s the chef’s touch 👌🏼
A work of art :)
Thank you!
Thx for the video, i will try making a poolish overnight at room temperature. I have always put it in the refrigerator.
Can't wait to try this recipe. Haven't tried malt in my pizza dough. The pizza with zucchini looks delicious. Now I need to go shopping for rice flour and zucchini! I normally use semolina. Can't wait to try rice flour. Thanks!
Yes! Rice flour for stretching HELPS a lot!
Thank you for all you create….I was curious about the rice flour ( I only use for sourdough bread), now I know 😊
Вкусно! очень ! Спасибо что учите меня готовить! Здоровья Вам ! 👍👍👍👍🙏🙏delicious! Very ! Thanks for teaching me how to cook! Your baking has won my family over! Give you health!👍👍👍👍
Thank you!
Thanks!
I have a very fussy Italian wife😅 This is what I have been looking for thank you for your videos so glad I have found you on TH-cam and subscribed ❤
Awesome!!!
Thank you!
Looks fantastic! Curious what the malt powder adds (diastatic malt powder or something else?)?
Жаль что у меня нет дровяной печи! Вкус непередаваемый ! 👍👍👍Too bad I don't have a wood stove! The taste is indescribable!👍👍👍
Ciao Mile, amazing job, I have a question, if you need to choose between your biga pizza or polish which one you will chose and why? Thanks
This recipe and results looks incredible, the editing work is exceptional as well. Really pleasant when watching and rewatching to follow along!
Question - what are good malt substitutes? I am in Morocco and no luck finding it. Would honey work?
Thanks!
Thank you Claudia! You can substitute malt with normal sugar. Same amounts! Good luck!
Hi 🙋🏻♂️the best videos 🍕😋
Thank you Diego!
Beautiful........
Wow another amazing video! The summer cacio e pepe pizza looks delicious 😋 curious if you think their would be a difference if I substitute the AP flour for 00 dallogiovanna flour? Thanks!
I didn’t test it unfortunately but you should be ok! :)
@@MileZeroKitchen Thanks! I'll see haha 😄
Great Vid! Thanks again. I see all the links for gear in the description, but not one for the mixing bowl (the one where you added the polish into the water) (the one you’ve used so many times). Can you tell me where you got that one?
Hey K! Got that at IKEA :)
This is great, if you have all the time in the world.
Hahahah i love the drink break in the middle.
underrated channel
Thanks Andre!
Nice one! Love to try that cacio and pepe sauce. Question: Do you find that 715F is the sweet spot for Neapolitan? Been trying to find the right temp for my Koda 16.
I won’t say it’s a sweet spot but definitely a gentler baking temp that allows the pizza to be in for more than 60 sec. I usually prefer it like this than in full blast mode and having to panic in case it burns too fast.
@@MileZeroKitchen I'm cooking with NG and I can't even get my Karu 16 up to the higher temps. 750/800 works great for me too......
Hi, which cake did you like better, is it baked twice from the oven or from the ooni oven?
Hey there, how do you calculate know how much yeast you add for polish? And why bread flour for the rise? Thanks in advance
Recipe calls for malt. Diastatic malt powder, or something else? I love your videos. So helpful, and so beautifully made. Very relaxing.
Diastatic Malt powder! Thank you!
What option on the oven did you use for heating the pizza stone and for the actual cooking?
Hi Mile zero , don't you add oil to the dough when making it ?
Can I do the same, but changing to fresh yeast? I loved your recipe!
yes with x2,5 more fresh yeast
Good morning Dani
...I need your help...
I want to bake pizzas with poolish on Sunday morning... I would like you to tell me how to preserve the dough until I bake it...
I learned from you how to make the poolish, but I don't know after making the balls how I will preserve them until I bake them....
Do they want a refrigerator??? When do I put them in the fridge and when do I leave them out?
And how many hours at room temperature before I bake them...
If you want, tell me the whole process...
Thank you for everything in advance...
Hi there...
I see that you are resting the poolish in room temperature. Is it possible to do that in tropical country like Indonesia, usually we have 28-31Celcius. Or it is best to keep it in refrigerator? thank u :D
got a link to those containers you proof the dough in?
Hi chef can u use a good pizza flour like caputo flour
omg I just made that exact drink the other day, lol
Then you know the best way to eat some fruits. 😂
@@MileZeroKitchen exactly, now I will try this pizza along with it this weekend. lol😂
What's the difference between poolish and sourdough levain? What happens if you use a sourdough starter instead of dry yeast? Thanks..
Cannot wait to make it.
The poolish is asleep.
See him tommorow.
I will come back after the pizza is ready.
Until then, high five!
If using a starter, what would be equivalent amount vs 1gr. Dry yeast?
Is sweet rice flour the same? Or shouldn’t I use that?
Is malt a must? Or you refer to malt syrup?
How much does the malt have an effect on the dough?
Salve.. Bread flour for neapolitan Pizza.. That might be the greatest idea, instead of going with 00 flour. Makes it crunchier, no?? Thanks and great video as always...
I only used bread flour cause it’s what I had here with a higher protein content. That’s what I needed for my Poolish to sustain this crazy heat in a longer fermentation process. Thanks for watching! :)
can i bake it in a normal metal pan? will ir work?
To make the cornichone smaller, we just put more toppings around it?
What does the poolish or like a biga do to the dough? Does it make it rise in the oven more or just add taste? I’m not sure 100% what it does
Makes the dough more tender and rise more, also it's better for digestion. If your not doing a fermented poolish your missing out. I ferment my poolish for at least 18 hours and then my dough for 24/48 in the fridge. Always bring to room temp when pulling from the fridge before working with it. The Doughs ball sit for another 4 hours. Make sure you cover the dough balls as they sit on the counter or they'll float away.
Is it okay to keep the poolish at room temperature for 15 hours?
Thanks for sharing..can I know what is your room temperature?
Can I use fresh yeast?
You should make a egg gondola Khachapuri pizza video
Hello! Big fan here in need of help 😅. I cant find just “malt” anywhere, including Amazon, can I use malted milk powder instead? Thanks. ❤
Hey Patricia! Use sugar instead :)
Thanks for your prompt response, same amount 5grams? 😅
@@prtesq yes!
Youvare the bestest! I made your focaccia for my husband’s birthday and it was a hit! Next project is this pizza. Muchas Gracias! 🎈😎🍷
Why not 00 Pizza Flower?
why malt,to get more crust
every time I watch your video I feel relaxed.It is kind of meditation. I really like run a pizza channel for Iranians but I want your secret. Do you take a video on your own?
Yes everything is produced, shot and edited by me. Cooking is my yoga and I’m glad it shows through. Thanks so much for watching!
Interesting… poolish not refrigerated…. Will try that
Is it possible to just baked the pizza dough without any sauce and get the middle part stays flat?
Yup! It might sounds weird but just put 1-2 ice cubes on top :)
@@MileZeroKitchen thank u
May i know your room temperature? Because i live in a tropical where my room temp is around 27-28
I live in Florida so it’s about the same. 26-27 inside with AC.
I love the vibe you have created for your videos. So many pizza TH-camrs rant on like they are fueled by meth. I will take your music over that any day.
W sensie, to polska picca?
Ars Longa.🤗🤗🤗
🙏🙏💚💚💚
Marroooona che goduria😊
Why do you use rice flour to toss the dough?
Hey Robert! You want to turn those subs on! It’s all explained in there :)
Thank you hahaha I forgot about the subs sorry about all the questions lol
Are you based out of Tampa?
Yes I am
@@MileZeroKitchen Oh nice! I just moved here from NOLA. If you ever do a pop up im there! Also, if you know anyone in the BBQ scene give me a shout im looking to form a BBQ team here in Tampa.
1:33 Dude, where’s your fresh lime juice and Tajin on the rim w that mango? Otoh, Mr Poolish is looking fine.
My cocktail presentation is still a work in progress 😂
Add the lime at least. You won’t be disappointed. 😜 Tajin rim just makes it extra. Try it sometime.
Wow! Gave me a food orgasm! You make it look so peaceful and easy. I am getting better but I am always a bit on edge during pizza night hoping all the elements of the dough making process and final stretching and cooking processes work out. I need to try your process of the bigger stretch and fold moves rather than kneading. Thanks for your videos.
Oh yeah, and my first thought was …this guy knows how to live. Shaken um up is in my pizza routine as well
Please never mix tomatoes, cruch it by hands otherwise you will have the seeds amertume in your sauce. Italians never add salt to the sauce. Respect San Marzano tomatoes please please please
Se centrifughi il San Marzano per meno di 5 secondi non si ossida. Si può fare anche a mano ma di certo non raggiungi il livello passata, anche per questo si utilizza il passino che cmq è di metallo ma ha un azione meccanica limitata.
p̶r̶o̶m̶o̶s̶m̶