HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH
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We start
N.1 making the poolish (300ml. Water, 300gr. Flour, 5gr. Yeast, 5gr honey)
Mix everything keep 1 hour at room temperature to activate the leavened then put it in the fridge 16to24 hours
N.2 Let’s make the pizza dough (use all the poolish we made), add 400ml. Of water,
700gr. Flour, 30gr.salt , 10gr. Olive oil .
Mix everything then put into a bowl close and put it in the fridge for 16 to 24 hours
N.3 now it’s time to make the balls
Take the dough you made out of the fridge and wait 1-2 hours then make into balls, now let it rest for 2to4 hours at room temperature (it my vary depending on temperature usually 2 hours at 25c.)
Now ready to make the pizza warm up the oven at max temperature and then make the best pizza you ever made at home or restaurant!!
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arabic:
هيا نبدأ
رقم 1 لعمل البركة (300 مل ماء ، 300 غرام طحين ، 5 غرام خميرة ، 5 غرام عسل)
اخلطي كل شيء ، احتفظي به في درجة حرارة الغرفة لمدة ساعة لتنشيط المنتج المخمر ، ثم ضعيه في الثلاجة لمدة 16 إلى 24 ساعة
N.2 نصنع عجينة البيتزا (نستخدم جميع أنواع البليش التي صنعناها) ، نضيف 400 مل. من الماء،
700 غرام دقيق 30 غرام ملح ، 10 غرام. زيت الزيتون .
امزج كل شيء ثم ضعه في وعاء ، وأغلقه وضعه في الثلاجة من 16 إلى 24 ساعة
# 3 الآن هو الوقت المناسب لضرب الكرات
خذ العجينة التي أعددتها من الثلاجة وانتظر من ساعة إلى ساعتين ثم تشكل الكرات ، والآن اتركها لمدة 2-4 ساعات في درجة حرارة الغرفة (يختلف المنجم حسب درجة الحرارة عادة لمدة ساعتين عند 25 درجة مئوية).
الآن جاهز لعمل البيتزا ، قم بتسخين الفرن إلى أقصى درجة حرارة ثم قم بإعداد أفضل بيتزا قمت بإعدادها في المنزل أو في المطعم !!
شارك واشترك !!
Spanish:
vamos a empezar
N.1 para hacer el poolish (300ml. Agua, 300gr. Harina, 5gr. Levadura, 5gr. Miel)
Mezcle todo, manténgalo a temperatura ambiente durante 1 hora para activar el producto con levadura, luego póngalo en la nevera durante 16 a 24 horas.
N.2 Hacemos la masa de la pizza (usamos todo el poolish que hicimos), agregamos 400ml. De agua,
700gr. Harina, 30gr. Sal, 10gr. Aceite de oliva .
Mezclar todo luego poner en un bol, cerrar y refrigerar de 16 a 24 horas.
# 3 ahora es el momento de golpear las bolas
Saque la masa que ha preparado de la nevera y espere 1-2 horas para luego formar bolas, ahora déjela reposar durante 2-4 horas a temperatura ambiente (la mía varía dependiendo de la temperatura generalmente 2 horas a 25c.)
Ya listo para hacer la pizza, calienta el horno a temperatura máxima y luego prepara la mejor pizza que hayas hecho en casa o en un restaurante !!
Comparte y suscríbete !!
italiano:
Cominciamo
N.1 per fare il poolish (300ml. Acqua, 300gr. Farina, 5gr. Lievito, 5gr. Miele)
Amalgamare il tutto, tenerlo a temperatura ambiente per 1 ora per attivare il prodotto lievitato, poi metterlo in frigo dalle 16 alle 24 ore
N.2 Facciamo l'impasto della pizza (usiamo tutto il poolish che abbiamo fatto), aggiungiamo 400ml. D'acqua,
700gr. Farina, 30gr. Sale, 10gr. Olio d'oliva .
Amalgamare il tutto poi mettere in una ciotola, chiudere e mettere in frigo dalle 16 alle 24 ore
#3 ora è il momento di colpire le palle
Prendete l'impasto che avete preparato dal frigo e aspettate 1-2 ore poi formate delle palline, ora lasciate riposare per 2-4 ore a temperatura ambiente (il mio varia a seconda della temperatura in genere 2 ore a 25c.)
Adesso pronti per fare la pizza, scaldate il forno alla massima temperatura e poi preparate la pizza più buona che abbiate mai fatto a casa o al ristorante!!
Condividi e iscriviti!!
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Ultimate PIZZA DOUGH Recipe - New York Style
This is my ultimate pizza dough recipe. While it does not fit any one style directly, it is most like a traditional New York Style. However, it is extremely versatile and easy to make and work with. Thanks for watching and subscribing!
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---------All purpose pizza Dough Recipe (makes 7 - 12inch pizzas)-----------
Ingredients:
1000 grams strong all-purpose flour (around 12% protein)
20 grams fine sea salt
4 grams active dry yeast
20 grams extra-virgin olive oil
650 grams lukewarm filtered water (620-630 grams if you want an easier to work with dough)
Procedure:
- Add the water and yeast to mixing bowl and stir.
- Add the flour to mixing bowl.
- Add salt to mixing bowl.
- Attach dough hook and mix on low for 5-10 minutes or until no dry flour remains in bowl.
- Add oil and mix for another 5-10 minutes.
- Cover bowl with foil and let it rest at room temperature for one hour.
- Remove from bowl and divide into 7 equal portions of about 250 grams.
- Ball dough by stretching and folding it back onto itself repeatedly (see video)
- Place each balled dough into a greased air tight container.
- Let dough ferment in the refrigerator for 24-48 hours before use.
- Remove dough from refrigerator 30-60 minutes before use.
- Stretch and top as you like and cook on a pizza stone or steel at 550 degrees for 7-10 minutes
Learn How to Make the Best Homemade Pizza with Gennaro Contaldo | Citalia
Pizza is arguably Italy's most famous dish and can now be found all over the world. We're most familiar with takeaway and even frozen pizza but once you've made your very own pizza from scratch, there really is no going back.
In this video, Italian chef, Gennaro Contaldo shows you how to make homemade pizza at home - don't worry, you don't need a wood oven to follow this recipe. Here you'll learn how to make, knead and shape the dough before topping with delicious Parma ham and fresh rocket for a simple yet delicious meal!
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Ingredients
(makes 2 x large pizzas)
For the dough
500g strong flour
5g salt
10g fresh yeast
325ml lukewarm water
Topping for Margherita
150g tinned chopped tomatoes or tomato passata
Salt & pepper
1 x tablespoons extra virgin olive oil & extra for drizzling
1 x tablespoon grated parmesan cheese
1 x ball mozzarella
A few fresh basil leaves
Topping for Prosciutto & Rocket
Extra virgin olive oil for drizzling
1 x ball mozzarella
1 x tablespoon grated parmesan
4 x slices of Parma ham
Handful of rocket
Juice of ½ lemon
Method
First make the dough. Dissolve the yeast in the lukewarm water. Combine flour and salt in a large bowl. Gradually add the yeast mixture, mixing well until you obtain a dough. Place dough on a lightly floured work surface and knead for about 10 minutes. Cover with a cloth or cling film and leave to rest in a warm place for at least 30 minutes until the dough has doubled in size.
Preheat the oven to 220 degrees centigrade.
Take the dough, knock it back, then divide into two pieces, cover each with a cloth and leave to rest in a warm place for a further 30 minutes.
Meanwhile prepare the toppings. For the Margherita, place tomatoes or passata in a small bowl, season with salt & pepper and stir in 1 tablespoon of extra virgin olive oil. Roughly chop the mozzarella.
Sprinkle some flour onto a clean work surface and with your fingers spread each piece of dough into a roughly round shape with a border, make the dough as thin as you can but be careful not to tear it. Sprinkle some semolina or flour onto 2 large flat baking trays and place the pizza bases on them.
Drizzle a little extra virgin olive oil over each base. On one, spread the tomato mixture evenly over, sprinkle with parmesan, scatter a few basil leaves over and top with mozzarella.
On the other base, arrange mozzarella and parmesan all over, top with Parma ham.
Place both pizzas into the hot oven and bake for 8 – 10 minutes.
In the meantime, toss the rocket in a little extra virgin olive oil and lemon juice.
Remove the pizzas from the oven, top the Parma ham pizza with rocket and serve immediately.
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Pizza Dough Recipe
Making pizza dough at home is really easy and there’s none of the exact proofing time and perfect kneading technique required by some finicky bread recipes. Pizza night here we come! By the by, you can TOTALLY double the recipe for two pizzas while still using one packet of yeast. Never say no to pizza two days in a row!
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The only pizza dough recipe YOU need | kitchen_by_matt
Did you know we can make pizza at home better than what we can buy in most restaurants? A pizza stone is all we need to unlock the potential of the fast food classic.
Pizza is ingrained into my dna.
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Matt Reynecke
Wolfgang Puck's Pizza Dough Recipe - Pizza Dough - Pizza
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