David
11bb525143
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46 lines
2.6 KiB
Markdown
46 lines
2.6 KiB
Markdown
## Instructions
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Based on this excellent video from Vito Iacopelli: [HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH](https://www.youtube.com/watch?v=n1O3uHPCOLA)
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### 1. Make the Poolish — ~45 minutes warm rise (30-60 minutes)
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Combine the poolish flour, poolish water, honey and yeast to create the poolish. See video: [Make the poolish](https://youtu.be/u7Hd6ZzKgBM?t=97)
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1. **Water + Honey** — Add the honey to the water in a bowl, mix it around a bit.
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2. **The rest** — Add in the flour/yeast mix and thoroughly combine until it's a homogeneous (very sticky) dough.
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3. **Rest** — We give the poolish some time to settle before transferring it to the fridge.
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### 2. Poolish Fridge — ~20 hours (16-24 hours)
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Transfer the poolish to the fridge for an overnight cold rise.
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### 3. Poolish room temperature — ~45 minutes (30-60 minutes)
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Take the poolish out of the fridge and let it come up to room temperature.
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### 4. Make the poolish dough — ~20 minutes gluten development (15-30 minutes)
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Combine the rest of the ingredients to turn the poolish into a dough. See video: [Make the dough](https://youtu.be/u7Hd6ZzKgBM?t=199)
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1. **Poolish + water** — Add cold water to the poolish, thoroughly mixing so that most of the poolish is dissolved into the water. This should be COLD water, warm water will destroy the gluten!
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2. **Salt+Oil** — Add the salt and oil to the poolish.
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3. **Flour and Kneading** — Add the flour to the poolish. If you don't have a dough mixer, you can use a spoon to mix everything together at first, then switch to your hands. This is a VERY sticky dough, don't be discouraged, keep going for 10-15 minutes.
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4. **Prepare for gluten development** — Cover the dough or place it in a bowl you can cover to let it rest for a short time.
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### 5. Second cold rise — ~20 hours (16-24 hours)
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Add a little bit of olive oil to a big bowl, coating all sides, then transfer your kneaded dough and put it in the fridge for the second cold rise.
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### 6. Before making the dough balls — ~30 minutes (15-60 minutes)
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Take the dough out of the fridge to let it come to room temperature before making the dough balls.
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### 7. Making the dough balls — ~2 hours rise (1-4 hours)
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Split the dough into smaller dough balls.
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1. **Make the dough balls** — We want the dough balls to have a smooth surface, trapping the air in the dough and we put them in a container or box so they're not exposed to the air. Check these videos for some tips: [How To Make Perfect Pizza Dough Balls](https://www.youtube.com/watch?v=oZxNbL5XB7w) and [How to Shape Dough Balls](https://www.youtube.com/watch?v=v5t5MEZt6LM)
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### 8. Pizza Time!
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Time to make your poolish pizza!
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