check this out, scroll down to the video, can you believe how much oil this person recommends https://bellyfull.net/quick-and-easy-pizza-dough/
Making pizza on Tuesday. I'm going 2 different routes. Some at 60% hydration and New York style, Some at 75% neapolitan style
I made this smoked chicken pizza last night, the first time using my new pizza stone. I made my standard dough, but mixed in some Italian seasoning, for a flavorful crust.
Poolish, yesterday , mix up today, ball up tomorrow and then pizza tomorrow night after work. Anyone else using a poolish?
the first picture is the poolish and everything ready to mix. The second is it all hand mixed together and then going into a 30 minute rest.
Looks so tempting, especially considering I’m in the midst of an intermittent fast (no food since chocolate last night at 9 pm). I have drunk some water since then, and 2 cups of strong black tea this morning. After 1 pm, it’s food time.
Not normally... I normally make sourdough pizza, sometimes yeasted as I want something fast. But... I am currently playing with dough from "artisan bread in 5 minutes a day" which is a big batch and you keep baking from it. I didn't clean the bucket when making the 2nd batch and there was still a little dough left. So, sort of poolish Next trial will be banh mi and the recipe I got for that uses a poolish
Ah man I just checked this out OMG complicated but looks like great results. Talk about patients this requires heaps!