![]() ![]() I have provided a link to Caputo Pizzeria flour on Amazon below if you want to check it out. This flour has high strength and stretchiness which makes it excellent for poolish pizza dough, and all pizza dough for that matter. Caputo is an Italian flour producer that specialises in 00 flour, mostly for pizza. The flour that I tend to use for poolish pizza dough is called Caputo Pizzeria. After all, we will be proofing for 24 hours. With these flours, you may experience some loss of strength in the dough when making poolish. Some 00 flours are only really meant to used for short proves of around 6 hours. My big bag of Caputo Pizzeria flour – check it out on Amazon here But, if you want to find out why pizza ovens are so good, check out my article on here. You can still make great pizza without one. But whether or not you have a pizza oven you can still use this exact recipe. However, to make true Neapolitan poolish pizza you would need to use a pizza oven. And this can be replicated in your dough at home to help take it to the next level. Many pizzerias in Naples use poolish for their pizzas in order to achieve a more flavourful dough. In this context, a dough that is conventionally proved by yeast is known as the direct method. NOTE: You may also hear the use of preferment referred to as the indirect method as the yeast is not added straight to the dough itself. A 100% hydrated dough also creates an excellent environment for the yeast to work its magic. ![]() This means poolish is really easy to make, and it also means your recipe is easy to work out. ![]() A poolish is a very wet dough (100% hydration) that is left to prove before being added to the other ingredients ![]()
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