Greetings from across the pond , may I say your video is amazing you should be a teacher ? Your detailed method and explanation of each stage making the dough is perfect ? I’m love trying new recipes . This one looks amazing . Thank you millions for sharing . May you be happy in your life . Regards
Just made this! Excellent! I did make this in a conventional electric home oven (550 F) using 100% 00 flour and it turned out great! I also let the final dough ferment in the fridge for 3 days. I followed the steps that Vito Lacopelli suggested for home ovens and each pizza came out perfect. Used baking steel btw. Beautiful leoparding on the bottom. I also have to tell you about the night I made it... I was visiting a friend and his family over the weekend. We were all gathered around in the kitchen and everyone voted on which kind of pizza to make next. I was rotating pizzas every 4 or 5 minutes. They and I were blown away. It was such a memorable experience to watch their faces light up as we ate and talked. I am an amateur cook at best so I'm not trying to brag or anything lol. I still stink at kneading dough but the structure in the crust had nice big pockets. So I guess I did good enough. And the crust was so light. I didn't feel tired or have a greasy heavy feeling in the pit of my stomach like eating Papa Johns (Still love it though)! Thank you so much for this recipe!
@@ilianbojanov2957 th-cam.com/video/OQSKOSexV5A/w-d-xo.html start at 22:00. Something I did differently however was that I put a little more sauce on it when it came out the first time.
Thank you ! I have tried your recipe this week. I have tried over the years many pizza dough recipes. Your recipe is by far the best to me. Dough was tasty , light and fluffy/bubbly like I wanted it to be. Thanks Again !
Could you comment on how you made it? The recipe on the site calls for 1/8 teaspoon for polish then additional 1/2 teaspoon after polish is made and added. How does one measure 1/8 of a teaspoon? I’m certain what she showed in her hand is absolutely NOT 1/8 of a teaspoon. It appeared closer to a full teaspoon to be honest. 1/8 is such a small volume there is no way this was what she used making this, even considering she died she was doubling it.
Your dough looks amazing. Question. You did the last fold, then left it to proof a bit more, right before making the balls. How long did you leave to proof for between the last fold and preparing the dough balls?
Thank you so much. I have a question, however. Why did you add more yeast to the recipe when you were combining the poolish with the rest of the flower. Wouldn't the poolish at that point have enough yeast development? Was it because it was going in the fridge for a longer cool fermentation?
I’m not sure all your viewers realize how advanced and technically excellent your technique is but I see it! Kudos for being one of the very best at what you do young lady!
Schar over night means, 24 hours rest, trust me 24h is so perfect pre-ferment recipe. I recommend adding 5 grams of honey to your pre-ferment as an extra, I don't know why, but it is said that the dough is better when I tried it, I saw it was good too.
@@Schar.ar.youtube I think sugar does not do much except to trigger the yeast more, honey is different, I think it provides flexibility when opening the dough and it may be integrating that dough.
You can contact us through the website to order them. The size is awesome since they fit perfectly in a home refrigerator. 👍
3 ปีที่แล้ว +1
This recipeis the reason why people start downloading videos from YT! I would be so sad if you deleted it 😀 I made the best pizza’s I’ve ever made with this dough. This is my 3rd time following the recipe and now I just want to congratulage you on the fantastic recipe. Hallo from Denmark 😀🇩🇰
how long does the prefermenter stay good in the fridge as I made it 2 days ago. whats the longest you have kept it in the fridge before making the dough thank you
Great video. Thank you! Can the dough be refrigerated overnight for 24 hours or more? And how long does the dough ball need to be out of the fridge prior to opening the pizza? Thank you!
great video. Thanks so much! I made my poolish and letting it resting in the fridge, as recommended by others. My poolish does not looked that bublly. I think that's a bad sign :)
Thank you for sharing, very informative video. When you make more or less pizzas - do you adjust the poolish accordingly or you can always keep same amount of flour/water?
Great question! Bread flour is a strong flour, richer in protein. Once protein is mixed with water gluten is developed. For pizza it is better to use a weaker flour in order not to develop too much gluten.
I’ve never seen a poolish pizza dough method that not only ferments the poolish pre-ferment overnight at room temp (instead of fridge) but also the bulk ferment overnight in the fridge as well. 48 hours! Is this necessary? I’ve done a poolish ok the fridge for 24 hours, then make the bulk dough, rest 1 hour, then individual balls allowing to raise at ambient temp for 2-3 hours.
Hi! I am amazed on your technique. Thanks for sharing! How many grams of dough ball do i need for a thin crust and for the thick crust if i use this recipe?
Thank you so much! Glad you enjoyed following along! :) They are called HERITAGE BLUE STRIPE STONEWARE MIXING BOWLS. Here is link where they can be found: www.lehmans.com/product/heritage-blue-stripe-stoneware-mixing-bowls-set-of-4/#
@@FontanaForniUSA So if you have extra dough balls that you don’t use on the evening when you’re first cooking you were saying the extra dough balls can be saved in a bag or an airtight container in the fridge for up to five days and used at that point? Or do you use these dough balls to make your next batch of dough? It was a little confusing with the wording I’m sorry. Thank you 🙏
thanks, just made my first poolish, although with no scale I had to kind of wing it, I tried to match the texture/consistency you show in the video. I am really suprised how little yeast is used and I don't understand why we would add some later, why not put all the yeast in the poolish? But my real question is how long do you knead for, or how do you know you are done kneading, the window pane test? Also I was thinking of combining this with the no kneading method (Jim Lahey). is that a terrible idea?
you kneed till it gets sticky and all the flour bits is incorportated into the dough. takes 10 to 20 min. u can check out vito lacopelle best pizza dough . he shows the same steps but easier
Looking forward to trying this dough! Thanks so much for sharing your expertise. One question, is water temperature important?... if so, what do you recommend? Thanks in advance :)
It can be used for both, but yes, it is great for Neapolitan. Here is another recipe for Neapolitan pizza: www.fontanaforniusa.com/blogs/news/neapolitan-pizza-dough
Hi, and thank you. I was referencing the quantity. How much dry yeast would one use rather than instant? I can always go buy instant if you’re unsure. Regards,
Hi how's things im back again , I would use Pizzaapp from the android market which most pizza guys use. It gives me a % of poolish to use. For instance the lowest is 10% and highest is 50% what would you recommend
@@nickkomo2309 I found another polish recipe where their recipe (mathematically) was 27%, so I'm convinced 30% is a good target. Besides, who can dispute Vito's methods? I will try this very soon.
If you just use whole wheat you need to increase the hydration or the dough will be too stiff. You can find the recipe here www.fontanaforniusa.com/blogs/news/pizza-dough-with-poolish
This is the only recipe I use when making this type of pizza. The only difference is I added a little more water to the recipe, due to the higher temps (750) of my oven.
exemple: 1kg flour 1 liter water 1 or 2 gr yeast mix all togeither and put it in the frodge for 24 hours. then add to the mix the same amounts again : 1kg flour,1ltr water, 1gr yeast (optionnal.) then kneeeeeeed. good luck
Hi there! You can find the direct link to our recipes under the videos we post! Here is the direct link for this recipe: www.fontanaforniusa.com/blogs/news/pizza-dough-with-poolish
Greetings from across the pond , may I say your video is amazing you should be a teacher ? Your detailed method and explanation of each stage making the dough is perfect ? I’m love trying new recipes . This one looks amazing . Thank you millions for sharing . May you be happy in your life . Regards
Just made this! Excellent! I did make this in a conventional electric home oven (550 F) using 100% 00 flour and it turned out great! I also let the final dough ferment in the fridge for 3 days. I followed the steps that Vito Lacopelli suggested for home ovens and each pizza came out perfect. Used baking steel btw. Beautiful leoparding on the bottom. I also have to tell you about the night I made it... I was visiting a friend and his family over the weekend. We were all gathered around in the kitchen and everyone voted on which kind of pizza to make next. I was rotating pizzas every 4 or 5 minutes. They and I were blown away. It was such a memorable experience to watch their faces light up as we ate and talked. I am an amateur cook at best so I'm not trying to brag or anything lol. I still stink at kneading dough but the structure in the crust had nice big pockets. So I guess I did good enough. And the crust was so light. I didn't feel tired or have a greasy heavy feeling in the pit of my stomach like eating Papa Johns (Still love it though)! Thank you so much for this recipe!
Hello, which video of Vito?
@@ilianbojanov2957 th-cam.com/video/OQSKOSexV5A/w-d-xo.html start at 22:00. Something I did differently however was that I put a little more sauce on it when it came out the first time.
Just made this recipe over the weekend and it worked out great!
Thank you ! I have tried your recipe this week. I have tried over the years many pizza dough recipes. Your recipe is by far the best to me. Dough was tasty , light and fluffy/bubbly like I wanted it to be. Thanks Again !
So very glad to hear you enjoyed it! :). Thank you for letting us know!
Could you comment on how you made it? The recipe on the site calls for 1/8 teaspoon for polish then additional 1/2 teaspoon after polish is made and added. How does one measure 1/8 of a teaspoon? I’m certain what she showed in her hand is absolutely NOT 1/8 of a teaspoon. It appeared closer to a full teaspoon to be honest. 1/8 is such a small volume there is no way this was what she used making this, even considering she died she was doubling it.
Your dough looks amazing. Question. You did the last fold, then left it to proof a bit more, right before making the balls. How long did you leave to proof for between the last fold and preparing the dough balls?
Thank you so much. I have a question, however. Why did you add more yeast to the recipe when you were combining the poolish with the rest of the flower. Wouldn't the poolish at that point have enough yeast development? Was it because it was going in the fridge for a longer cool fermentation?
It's used for "boosting". Yes, it can also be done without depending on how much was originally used in the poolish.
Hi, how do you scale down this recipe (in particular the yeast used in the poolish)? I'd like to make 2 pizzas. Thanks a lot :-)
I've been making pizzas for 30 years and there's always something to learn. This recipe is simple and wonderful. Thanks so much!
I’m not sure all your viewers realize how advanced and technically excellent your technique is but I see it! Kudos for being one of the very best at what you do young lady!
In this recipe, how would you alter the requirement of instant yeast for dry yeast?
Wow! Thank you so much! Always learning.
@@Payton77 They can generally be used interchangeably 1-4-1. Active dry yeast may just a little more proofing time.
Fontana Forni USA thank you much!
Do you adjust water / flour % after polish?
what do u mean with the over night... 8h ? 12h ? 24h ? and what will happen if it rest some h more or less tnx :) for video
She doesnt answer guys...i tried myself... also i can say 6h is perfect max to 8h
Schar over night means, 24 hours rest, trust me 24h is so perfect pre-ferment recipe. I recommend adding 5 grams of honey to your pre-ferment as an extra, I don't know why, but it is said that the dough is better when I tried it, I saw it was good too.
@@meteee73710 or sugar
@@Schar.ar.youtube I think sugar does not do much except to trigger the yeast more, honey is different, I think it provides flexibility when opening the dough and it may be integrating that dough.
Curious but if I used a stand mixer with this recipe how long would I need to run the machine for would you say?
Like your poolish recipe, a must try! Where can the dough storage boxes be purchased from?
You can contact us through the website to order them. The size is awesome since they fit perfectly in a home refrigerator. 👍
This recipeis the reason why people start downloading videos from YT! I would be so sad if you deleted it 😀 I made the best pizza’s I’ve ever made with this dough. This is my 3rd time following the recipe and now I just want to congratulage you on the fantastic recipe. Hallo from Denmark 😀🇩🇰
You should delete those spam comments :-)
WOW! Thank you so much for the words of encouragement!! So very glad to hear you have been enjoying the recipe! So glad you are following along!! :)
@@FontanaForniUSA please the recipe!!!!!
Are you able to tell me what type of mixing bowl you are using to knead the dough ? Been after one like that for a while ! Thank you in advance :)
how long does the prefermenter stay good in the fridge as I made it 2 days ago. whats the longest you have kept it in the fridge before making the dough
thank you
How do you scale down the recipe to 2 pizza balls?
Hi we're can I buy the cerramic mixing bowls thank you
Great video. Thank you! Can the dough be refrigerated overnight for 24 hours or more? And how long does the dough ball need to be out of the fridge prior to opening the pizza? Thank you!
Hello, why do you add yeast again to the dough mix? isnt the poolish enough?
great video. Thanks so much! I made my poolish and letting it resting in the fridge, as recommended by others. My poolish does not looked that bublly. I think that's a bad sign :)
Supposed to leave out on the counter. No fridge
Thanks
Hi, would the recipe/hydration be the same if cooked in a home oven?? Thanks
I did that - 300 celcius on a baking steel. The best dough recipe I’ve ever used!
Yes! :)
Thank you for sharing, very informative video.
When you make more or less pizzas - do you adjust the poolish accordingly or you can always keep same amount of flour/water?
Looks great, but dough size only 200g ? Well if you eat two pizzas at once ;)
Can I use all 00 flour, instead of bread flour first? Thank you for your step by step video. It is very helpful
Hi, thanks for the great technique and recipe. Why bread flour for the poolish and 00 or ap for the rest of the flour and not all bread flour?
Great question! Bread flour is a strong flour, richer in protein. Once protein is mixed with water gluten is developed. For pizza it is better to use a weaker flour in order not to develop too much gluten.
I’ve never seen a poolish pizza dough method that not only ferments the poolish pre-ferment overnight at room temp (instead of fridge) but also the bulk ferment overnight in the fridge as well. 48 hours! Is this necessary? I’ve done a poolish ok the fridge for 24 hours, then make the bulk dough, rest 1 hour, then individual balls allowing to raise at ambient temp for 2-3 hours.
Your method resembles Vito the pizza expert...👍👍👍tq...
Hi! I am amazed on your technique. Thanks for sharing! How many grams of dough ball do i need for a thin crust and for the thick crust if i use this recipe?
Thank you so much! We do 200 grams for the dough balls for both thick and thin crust :)
How come there is no olive oil? I will be using a home oven
Hey. Great recipe! May I ask what is that big bowl you use for mixing the final dough?
Thank you so much! Glad you enjoyed following along! :) They are called HERITAGE BLUE STRIPE STONEWARE MIXING BOWLS. Here is link where they can be found: www.lehmans.com/product/heritage-blue-stripe-stoneware-mixing-bowls-set-of-4/#
@@FontanaForniUSA That bowl is amazing. I was going to ask about it too. Thanks!
Great Video! when you say you can keep 1 or 2 balls aside for the next batch.... where do you keep them and up to how long?
Just store them in a glass jar with lid, or a plastic bag that can be sealed, and place in the refrigerator up to 5 days.
@@FontanaForniUSA So if you have extra dough balls that you don’t use on the evening when you’re first cooking you were saying the extra dough balls can be saved in a bag or an airtight container in the fridge for up to five days and used at that point? Or do you use these dough balls to make your next batch of dough? It was a little confusing with the wording I’m sorry.
Thank you 🙏
thanks, just made my first poolish, although with no scale I had to kind of wing it, I tried to match the texture/consistency you show in the video. I am really suprised how little yeast is used and I don't understand why we would add some later, why not put all the yeast in the poolish?
But my real question is how long do you knead for, or how do you know you are done kneading, the window pane test? Also I was thinking of combining this with the no kneading method (Jim Lahey). is that a terrible idea?
you kneed till it gets sticky and all the flour bits is incorportated into the dough. takes 10 to 20 min. u can check out vito lacopelle best pizza dough . he shows the same steps but easier
How much dry yeast?
What’s the point of adding yeast. The poolish is the yeast for the rest of the flour.
She definitely doesn't know what she is doing 😂
well done
Looking forward to trying this dough! Thanks so much for sharing your expertise. One question, is water temperature important?... if so, what do you recommend? Thanks in advance :)
Hi there! Room temp is best :)
Is this recipe good for Neapolitan or New York style pizza?
It can be used for both, but yes, it is great for Neapolitan.
Here is another recipe for Neapolitan pizza: www.fontanaforniusa.com/blogs/news/neapolitan-pizza-dough
How would one use this recipe for dleishmanns dry yeast as opposed to instant yeast?
Active dry yeast needs to be dissolved in water, instead instant yeast can be directly added to the dry ingredients. Hope that answers your question.
Hi, and thank you.
I was referencing the quantity. How much dry yeast would one use rather than instant? I can always go buy instant if you’re unsure.
Regards,
@@Payton77 Example: Fresh Yeast 10g, Active Dry Yeast 5g, Instant Yeast 2.5g
Hi can any of this be done in a dough machine/mixer? Many thanks
The final bread dough will have to be kneaded once the gluten structure starts developing however up until this point yes you can mix
Yes! Make sure not to overwork the dough, as high gluten development is not desirable.
1/8 teaspoon instant yeast = ? grams? THX
It's 0.59 grams. Enjoy!
한국인입니다.잘봤어요.감사합니다.
I just love to your voice. So relaxing... Oh and of course I need this for pizzas this weekend.
Hi how's things im back again , I would use Pizzaapp from the android market which most pizza guys use. It gives me a % of poolish to use. For instance the lowest is 10% and highest is 50% what would you recommend
Hey hope you reply soon
Maestro Vito Iacopelli suggests 30% - I tried this and worked out great
@@nickkomo2309 I found another polish recipe where their recipe (mathematically) was 27%, so I'm convinced 30% is a good target. Besides, who can dispute Vito's methods? I will try this very soon.
Can i use whole wheat flour instead?
What the ingredints?
Thx
If you just use whole wheat you need to increase the hydration or the dough will be too stiff. You can find the recipe here www.fontanaforniusa.com/blogs/news/pizza-dough-with-poolish
Hey your direct link does not work. It says something up woth your IP address
Hey there! :) Try again, it should be working now!
Where's the recipe..thanks
Is the soundtrack argentinian Folklore?
Oh I'm not sure!
Great technique, easy to follow along.
Thank you!
You explain things so well for us non Italians!
This is the only recipe I use when making this type of pizza. The only difference is I added a little more water to the recipe,
due to the higher temps (750) of my oven.
Hi can you send me a link for these trays
Absolutely! www.fontanaforniusa.com/collections/accessories/products/the-total-deluxe-accessory-kit
No olive oil?
Not for this recipe :) Here is a link to the recipe: www.fontanaforniusa.com/blogs/news/pizza-dough-with-poolish
perfect
Thank you so much!
Nice, how about showing a 100% all Biga recipe please (wood oven)
Great idea!
Too much yeast you dont add yeast if theres already poolosh.
Can someone help me with the actual measurements used in this video?
exemple:
1kg flour
1 liter water
1 or 2 gr yeast
mix all togeither and put it in the frodge for 24 hours.
then add to the mix the same amounts again : 1kg flour,1ltr water,
1gr yeast (optionnal.)
then kneeeeeeed. good luck
@@kmkem5971 if you use 1kg flour and 1kg water again after the poolish, that means the overall hydration is 100% which is not appropriate for Pizza.
Double what? May we have a recipe please?
Quite strange that she gives no quantities. ....🙄
www.fontanaforniusa.com/blogs/news/pizza-dough-with-poolish The recipe is on the Fontana website, where this video is linked from.
Sooo…what are the measurements???
That seems to be a lot of yeast. A small amount would be sufficient regardless if you’re making double the amount.
Thank you 😊
Beautiful. Where can I purchase the food save container, large bowels, spatula and Danish whisk? Thank you. Steve T.
why no measurements?
There is a direct link below the video for measurements .
@@annacreigton586 Oops.. I feel so stupid. Thanks.
@@anaoli1096 dont feel stupid because it happened to me too until i fiquered it out ha ha.
Hi there! You can find the direct link to our recipes under the videos we post! Here is the direct link for this recipe: www.fontanaforniusa.com/blogs/news/pizza-dough-with-poolish
Super videó!!!! Thank you! :) ♡
Can't believe your dough was so wet and sticky at 63% hydration?
Just flour water,but no one knows how much?
👍🏻🙏😘🇺🇦
G. R. E. A. T.
Sorry no measure the flour and water and salt not good video 🤔
The recipe is here.
www.fontanaforniusa.com/blogs/news/pizza-dough-with-poolish?_pos=1&_sid=e32bf1aae&_ss=r