1 Polisch
Bloem 200g
Water 200g
Gist 5 g
honing 5 g honing
Mix
1u rust op kamertemperatuur
16u rust in koelkast
2.Deeg
Water 420g
Zout 20g
400 g Polish
Bloem 800g
10g olive oil
Mix
15 min rust
Plooi in balvorm bovenkant blijft boven
30 min rust
Snijden en maak de ballen
2u rust
Ballen 240 g
Ball 260 g met Cheese crust
Double fermentation
Polisch
1u room temp
16u in fridge
Dough
1u room temp
16 fridge
Cutter and make balls
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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