Скачать с ютуб Poolish Pizza Dough | Authentic Recipe For Pizza Dough With Poolish | Relaxing Food Making Channel в хорошем качестве

Poolish Pizza Dough | Authentic Recipe For Pizza Dough With Poolish | Relaxing Food Making Channel

Poolish Pizza Dough | Authentic Recipe For Pizza Dough With Poolish ➡️What To Do With OVERPROOFED Pizza Dough    • What To Do With OVERPROOFED Pizza Dou...   ➡️How To Stretch Neapolitan Canotto Pizza    • How To Stretch Neapolitan Canotto Piz...   ➡️How To Get The Right WATER TEMPERATURE For Perfect Pizza Dough    • How To Get The Right WATER TEMPERATUR...   Subscribe to Food Talks➡️   / foodtalksco   ❉ About this poolish pizza dough In this video from Food Talks, you will learn how to make an authentic Neapolitan style pizza dough with poolish. The best part about this recipe is that you don't need a dough mixer and everything is done by hand with no kneading required. This overnight pizza dough with poolish has a particular flavor provided by the long fermentation and a very small amount of yeast which makes it light and easily digestible. It also makes a crisp, airy-rimmed and delicate pizza crust. Finally, the high hydration produces a softer dough which is ideal for cooking fast (under 2 minutes) in a 450C pizza oven, or in a regular oven if a pizza oven is not available (5-6 minutes). Ingredients for poolish: 500g white 00 flour 500g water (room temp) 0.4g (1/8 tsp) instant dried yeast Ingredients for final dough: 500g white 00 flour 100g water (41C) 21g fine salt All the poolish from recipe above Instructions for poolish: 1. Mix flour, yeast and water by hand until incorporated. Cover and leave 12-14 hours at room temperature. Instructions for final dough: 1. After poolish has proofed for 14 hours, add final dough ingredients to the poolish and mix by hand until everything is incorporated. 2. Rest the dough for 20 minutes, and then fold the dough. Repeat a second time after another 20 minutes. 3. After the second fold, add 1tbs olive oil on top of dough to avoid sticking. 4. Cover and let the final dough proof for 6 hours at room temperature. 5. When the final dough has proofed, you can divide into 250g pieces and form dough balls. 6. Let the individual dough balls rest for another 1.5 hour at room temperature, under a cloth. At this point, you can also place the dough balls in individual containers and leave them in the fridge for up to 2 days. This will give them an even better taste. Thank you for watching! You might also enjoy these relaxing cooking videos: How To Make Neapolitan Style Pizza    • [ASMR] How To Make Neapolitan Style P...   Best Recipe For Pizza Sauce    • [ASMR] Neapolitan Pizza Sauce Recipe ...   Turn up the volume and enjoy our poolish pizza dough recipe with relaxing food sounds. We are really passionate about cooking and cuisines here at Food Talks, so our mission is to create relaxing and mouth watering cooking videos to inspire food lovers like us. Food Talks on Social Media: ►Facebook:   / food-talks-101758461536619   ►Instagram:   / _food_talks_   ►Twitter:   / _food_talks_   ►Pinterest: https://www.pinterest.ca/food_talks/ #foodtalks #pizzadough #poolish This video is NOT sponsored. Some product links are affiliate links which means if you buy something we'll receive a small commission. ❉ About this poolish pizza dough Learn an authentic recipe for pizza dough with poolish method. This poolish pizza dough is perfect for Neapolitan style pizzas and it will produce a fluffy & easy to digest pizza crust.