Welcome to the Fontana Forni kitchen! Today, we're sharing our secrets for making the most incredible pizza dough using a pre-ferment called poolish. Follow along as we walk you through each step of the process in this easy-to-follow tutorial.
First, we'll mix equal parts of flour and water with just a touch of yeast to create the poolish. This magical mixture will triple in size overnight, creating the perfect base for our dough. We'll show you how to incorporate the ingredients and set it aside to ferment until it's nice and bubbly.
Once the poolish is ready, we'll combine it with more flour, salt, and yeast to create the dough. We'll guide you through the mixing process, ensuring that all the ingredients are well combined and the dough is smooth and elastic.
After a short rest, we'll show you how to perform the stretch and fold technique to further develop the gluten strands in the dough. You'll be amazed at how pliable and airy it becomes!
Then, it's time to shape the dough into perfectly portioned balls, ready to be transformed into delicious pizzas. We'll demonstrate how to weigh and shape each ball before placing them in stackable trays for overnight refrigeration, which enhances the flavor and texture of the dough.
The next day, we'll take the dough out of the fridge, letting it come to room temperature before we begin crafting our pizzas. Whether you're hosting a pizza party or simply craving a homemade pie, these dough balls are sure to impress.
So, roll up your sleeves and join us in the kitchen as we master the art of pizza dough making with poolish. Don't forget to like, share, and subscribe for more mouthwatering recipes and cooking tips!
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Contents
00:00 - Introduction
00:17 - Making the poolish
01:49 - Mixing the pizza dough
03:44 - Stretch and fold the dough
06:34 - Dividing and shaping the pizza dough
08:47 - Final product of pizza dough made with poolish
24 июл 2024
