In this video we make the dough for a pizza with a special shape. We will "fold" the pizza to have 3 different parts. We will make the dough with 50% Poolish.
At the end we bake this pizza.
Link for the Tomato Sauce: • Original Neapolitan To...
Link for Stretching: • How to Stretch the Piz...
Link for Backing in a normal Kitchen Oven: • The perfect Pizza out ...
Link to the NO KNEAD Pizza Dough: • Pizza Dough NO KNEAD -...
Link to the Real Pizza Napoletana: • Real Neapolitan Pizza ...
List of Ingredients for 3 Pizzas
Poolish:
250g Flour Typo 0 or 00 (min. 13% Protein, min. W300)
250g Water
0,05g Dry Yeast (0,15g Fresh Yeast)
Main Dough:
Poolish
250g Flour Typo 0 or 00 (min. 12% Protein, W260)
100g Water (very cold) - 70% Hydration
0,7g Dry Yeast (2,1g Fresh Yeast)
15g fine Sea Salt
additional if you bake in a normal kitchen oven:
5g Honey for the Poolish
5g Olive Oil for the main dough
Working Steps:
Put all ingredients for the Poolish into a bowl and mix it with a whisk.
Then close the bowl with a lid to protect it from the air. Let it rest for 24 hours at room temperature (RT).
For the main dough mix the Poolish and the water together.
As next add the flour and the yeast to the Poolish and mix this as well for about 5 minutes. Add the salt and increase the kneading speed.
Kneading time around 20 minutes in total.
Make the "Window Test".
Put the dough onto the counter, form a ball and put it into a box or bowl and close it to protect the dough from air. Let it rest for 1-2 hours at room temperature. Then put the box into the fridge for around 10 hours.
Prepare the Mozzarella, if it is based in salt water. Take the Mozzarella out, cut it into sticks (like French fries), put them into a sieve, cover it and let it drain in the fridge.
After the first 12-14 hours of leavening time, form 3 balls, around 290g each.
Put them into a dough ball box, cover the lid and let it raise for around 8 hours in the fridge. Around 4-5 hours (depending on the temperature, the warmer the shorter) before baking take them out of the fridge and let them raise at room temperature.
Pre-heat the oven.
If you have a Mozzarella which is not in salt water, cut it into sticks.
Prepare the tomato sauce:
San Marzano tomatoes into a bowl and tear them by hand. Use NO mixer, otherwise you could destroy the seed, and this would build a bitter taste. Per can of tomatoes 4-5 g salt. Mix it and it is ready. You could also add 5 g of Olive Oil and a few leaves of fresh Basil which are teared.
Shape the pizza by hand.
Everything is related to your taste. You can top your pizza with whatever you like.
My name is Juergen Einfalt.
I live in the wonderful Allgaeu and I'm a passionated Hobby-Pizza-Baker and Hobby-Baker. I'm happy to share this passions with you. I try to upload every week a new recipe around Pizza and Bread. I want to share theoretical knowledge as well.
I'm looking forward to see you on my channel.
Your Juergen
6 сен 2024
