How I made my updated poolish dough recipe for pizzas. (recipe below)

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The most anticipated and requested video on how I make my dough. This is an updated video on how to make my poolish dough for pizzas. This dough recipe works for me every time and I hope it does for you to.
Try it out and let me know what you thinks.
Total dough recipe:
420 grams of water
600 grams of flour
2 grams of yeast
5 grams of honey
18 grams of salt
Part 1 poolish:
210 grams of water
210 grams of flour
2 grams of yeast
5 grams honey
Part 2 dough:
Poolish
210 grams of water
390 grams of flour plus poolish
18 grams of salt.
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Опубликовано:

7 окт 2022

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Комментарии : 71

@joshm886 7 месяцев назад

Just made the older version. Excited with the way it has turned out so far. Will be cooking tomorrow night! I'll try this one next time! 😊

@user-fu8jy1yi7c Год назад

Your dough recipe is perfect!

@ThePizzaGuyJon Год назад

Thank you.

@tejindersidhu7300 Год назад

Thank you for the great information and your efforts

@ThePizzaGuyJon Год назад

You’re welcome.

@susandubiel1211 6 месяцев назад

Great video, thank you! At what point can I freeze the dough?

@nickdicarlo2633 2 месяца назад

Hey man, awesome video. I have a Famag Im-5s so i watched your previous video regarding how you make your dough in that mixer. Do you ever do a double ferment (say another 24hrs bulk ferment in fridge after mixing?). In this video you mentioned adding poolish with the flour and then water, with the mixer would i just melt the poolish in water like you did in the other video then add flour half and half and salt? Thanks in advance!

@lucaswickes5842 Год назад

I totally love your videos and I'm a huge fan! I'm trying to master my pizza and you've helped a lot. Quick questions. Why doesn't your recipe call for oil in the dough? What setting and how long for a KitchenAid mixer?

@Georgie-G58 6 месяцев назад

Shame pizza guy hasn’t answered you as below 👇

@BlackLight180 Год назад

Your dough looks so smooth. Good job👍

@ThePizzaGuyJon 11 месяцев назад

Thank you.

@matermark Год назад

Could you please post the link to Part 2? Thanks.

@bobbyviti471 Год назад

Great video A question.... say I wanted to make three 500g ball wieght doughs for 16 inch pies. Would I then multiply your recipe by six? Also if that's the case the yeast and honey don't change for that much dough and water??

@ThePizzaGuyJon Год назад

Sorry for the late response. You can just double the recipe and should give you enough for what you need. Keep the honey and yeast the same.

@Chillyvibes718 Год назад

Thank you for the video. I really like the way you explain every step.

@matermark Год назад

Why does the honey & yeast stay the same? You're confident the 2g of yeast is enough for any multiplication of the flour & water? Thanks

@_ImReever Год назад

Thanks for the video Jon, Wouldn't it be better to dissolve the salt in the remaining water before adding?

@ThePizzaGuyJon Год назад

You can, it won’t hurt the process.

@ehehehehe8704 Год назад

I have a small question: when I finish making the balls, rest them for 2 hours and take them out. should I use flour on my plastic spatula to take it out?

@ThePizzaGuyJon Год назад

Yes put flour or semolina on your spatula to help get the dough ball out.

@ethanguest6762 Год назад

Bruh, I kid you not i literally am in the process of making your dough based off your other video for first time, Literally waiting an hour for it to be put in the fridge

@ThePizzaGuyJon Год назад

Heck yeah man, gonna have to give this one a try. Hope your pizzas are delicious.

@katinathomas9735 Год назад

Hi Jon, thanks for answering my last question. Another question, why did you reduce the amount of yeast in this recipe?

@ThePizzaGuyJon Год назад

I felt that the yeast at 5 grams was fermenting to fast especially when its warmer so I cut back to help slow it down. Getting the same results but with less yeast.

@Dlow99884 9 месяцев назад

@@ThePizzaGuyJonif you’re making a larger amount of pizzas like 15 wouldn’t you need more yeast than 2 grams?

@TheBSM100 Год назад

A little bit time consuming, but I reckon worth the effort. I imagine it would make very good Neapolitan style pizza….thank you for the demo…..

@ThePizzaGuyJon Год назад

Definitely a recipe to do on a Saturday for Sunday pizzas.

@TheBSM100 Год назад

Exactly……I’m on it!

@ehehehehe8704 Год назад

Hello Again! if i finish my dough balls and rest it for 2 hours, and I let it rest in the fridge for an hour or so, how many minutes should I thaw it out it return it back to room temperature?

@ThePizzaGuyJon Год назад

Depending on your room temperature but 30mins to one hour will work.

@ehehehehe8704 Год назад

@@ThePizzaGuyJon Thanks!

@ario4766 8 месяцев назад

Hello sir, I made my pitzza deg with polish and I put it in the fridge, how lang maximal can I keep it in the fridge?

@ThePizzaGuyJon 8 месяцев назад

At least 24 hours. Anything after that it will go bad and not be as strong.

@billB101 9 месяцев назад

Ahh, so 50% poolish is 50% of the recipes water content, not 50% of the flour. Thanks, I've been trying to figure this out for ages, yours is the first video I've watched that's actually mentioned this. :) Your dough looks amazing too.

@ThePizzaGuyJon 8 месяцев назад

Thank you. Glad it helped. It took me a while to understand it as well.

@nicolaibrowinkel3473 3 месяца назад

Same comment from me.. now I finally understand

@albertlembo7728 Год назад

would it be bad to dissolve the all the salt in the water added after the poolish?

@ThePizzaGuyJon Год назад

No, it wouldn’t be an issue.

@nicholasjones2420 9 месяцев назад

What grams for fresh yeast please

@bradpetty7841 2 месяца назад

Can you freeze the dough balls?

@ThePizzaGuyJon 2 месяца назад

Absolutely. Check out my channel I believe I have a video on that.

@ruddiesruddygoodpizza2158 Год назад

is there part 2?? cooking ?

@ThePizzaGuyJon Год назад

There sure is, go to my channel and it should be the video after this one.

@tommanning7337 Год назад

😎👍🏻👍🏻🍕🍕🍕🍕🍕

@rabit0 2 месяца назад

If I were to scale the recipe to 20 pizzas, would you recommend not changing the amount of yeast and honey?

@ThePizzaGuyJon 2 месяца назад

Yeah I would keep it the same. I would say anything about 20 you can double the yeast and honey.

@robertcretu4363 5 месяцев назад

Hey man can you please break down the kneading process and put it in the description or here? It’s a little confusing to keep track of all the proofing breaks. Thank you. Great work

@johnnydonaldcarr1847 Год назад

Thank you finally a recipe that is practical for home and for a larger restaurant quanity. quantity.

@ThePizzaGuyJon Год назад

You’re welcome.

@ChrisinMO Год назад

FYI. Divide water by flour to get your hydration percentage. I think you said that backwards. 👍

@ThePizzaGuyJon Год назад

I’ll have to listen back and see what I said. Thanks for the catch.

@thomasmetallo6461 Год назад

@@ThePizzaGuyJon😊

@ehehehehe8704 Год назад

hey, also how many days that the poolish can stay without it becoming acid?

@gentz8310 Год назад

Max 24 hours

@grace12784 6 месяцев назад

What would the measurements be for 2 pizzas? The 70% and 50% are throwing me off

@seraphan6 3 месяца назад

Clear as mud, bud. Clear as mud.

@ThePizzaGuyJon 3 месяца назад

Thank you.

@rob3812 Год назад

Great video! But the background music makes me want to jump off a cliff

@ThePizzaGuyJon Год назад

Thank you. Ah dang, don’t do that.

@fevolenko3995 Год назад

The same amount of some ingredients makes no sense

@ThePizzaGuyJon Год назад

What’s doesn’t make sense to you?

@fevolenko3995 Год назад

@@ThePizzaGuyJon Doubling or tripling the dough water etc but not the yeast and the other thing you said. All the ingredients work as a percentage. Not increasing yeast for example can work, but will double or triple the proofing time. I've never heard of a pizza dough recipe that doesn't increase all ingredients in proportion.

@_ImReever Год назад

I was thinking the same but Vito says up to a certain amount of total weight the yeast and honey stay the same.

@gentz8310 Год назад

@@fevolenko3995 Check out Vito Iacopellis channel

@mikey19608 8 месяцев назад

No, it does not make sense at all, whatever happened to the baker's percentage? I use 0.2 % of total flour if I'm using IDY or 0.3 % if I'm using ADY, 24 hr CT for the poolish, 2 hr RT bulk and 2 hr after balling. No need for honey if using hi temp oven, only reason some "maestros" add honey is cause most ppl use home oven that are low temp and the honey helps browning the dough before the cheese is burnt.

@davidwestfall4121 Год назад

When is someone going to make a dough recipe for people who don't have a digital scale?

@ThePizzaGuyJon Год назад

You can convert my recipe to cups. However the reason I don’t make my recipes for people who don’t have a scale is because your results will not be consistent.