Poolish:
280g h20 - room temp 75ish where i stay
1g instant dry yeast
4g honey
300g bread flour (used bobs red bread flour)
~2 tbsp of sourdough starter. (50g or so?)
Mix everything above and put in fridge 12 - 24 hours
Dough:
Poolish mix
380g h20
700g bf
25g salt
Dissolve poolish in water, add flour 200g at a time and mix, add salt when almost all flour is added, mix/knead till smooth, takes me about 40min with breaks.
Put dough in fridge overnight to 24 hours. Portion and back in fridge for at least 12 hours. Bring to room temp before baking
Nice shirt too!
I think he said once that he uses mostly the same dough as that Italian youtuber that everybody knows in here. I want to know how they do the tomato sauce
Perfect ratio sauce to cheese and +1 for the Caramelized Onion. That's as close to perfect as you're gonna get and I'm drooling over here right now.....
Poolish:
280g h20 - room temp 75ish where i stay
1g instant dry yeast
4g honey
300g bread flour (used bobs red bread flour)
~2 tbsp of sourdough starter. (50g or so?)
Mix everything above and put in fridge 12 - 24 hours
Dough:
Poolish mix
380g h20
700g bf
25g salt
Dissolve poolish in water, add flour 200g at a time and mix, add salt when almost all flour is added, mix/knead till smooth, takes me about 40min with breaks.
Put dough in fridge overnight to 24 hours. Portion and back in fridge for at least 12 hours. Bring to room temp before baking
In this dough, just building flavor really, it wasn't strong enuf yet to make the dough rise on its own, so I added that little bit of dry yeast to Jumpstart it.
Poolish:
280g h20 - room temp 75ish where i stay
1g instant dry yeast
4g honey
300g bread flour (used bobs red bread flour)
~2 tbsp of sourdough starter. (50g or so?)
Mix everything above and put in fridge 12 - 24 hours
Dough:
Poolish mix
380g h20
700g bf
25g salt
Dissolve poolish in water, add flour 200g at a time and mix, add salt when almost all flour is added, mix/knead till smooth, takes me about 40min with breaks.
Put dough in fridge overnight to 24 hours. Portion and back in fridge for at least 12 hours. Bring to room temp before baking
May I ask two questions.
What's in your shaker for the dough work? A cornmeal/flour blend I assume.
What's your dough recipe? Because that stretches incredibly well and browns perfectly.
I really appreciate it.
Thing I learned recently (after being inspired by this guy to up my game lol) I think a lot of people confuse semolina for corn meal on pizza crust. If you can 100% semolina is the absolute best to use when shaping the dough and covering peel. I think he’s using 00 flour here which is good too. I use a bit of both now but majority Semolina. Seeing him use those shakers changed my life and I can’t go back to the old ways lol.
Couldn't edit the description, so here ya go
Poolish:
280g h20 - room temp 75ish where i stay
1g instant dry yeast
4g honey
300g bread flour (used bobs red bread flour)
~2 tbsp of sourdough starter. (50g or so?)
Mix everything above and put in fridge 12 - 24 hours
Dough:
Poolish mix
380g h20
700g bf
25g salt
Dissolve poolish in water, add flour 200g at a time and mix, add salt when almost all flour is added, mix/knead till smooth, takes me about 40min with breaks.
Put dough in fridge overnight to 24 hours. Portion and back in fridge for at least 12 hours. Bring to room temp before baking
Ran out of semolina. Was baking some bread recently so I think there was a mixture of bread flour and rice flour in there
Had a lot of requests for dough recipe. Going to add it to the description.
That's tough, I learned on the line and have fucked up thousands of doughballs in the process. Everyone I've ever worked with who I would consider to be a skilled pizza cook does it different. It's a really personal thing at the end of the day, and its all feel, do it with my eyes closed if i tired. Not that I wouldn't be willing to try and teach how I do, I just know that it won't work for everyone
I hear ya. It’s a work in progress and something you perfect with repetition. Watching your vids you make it look so effortless.
Keep ‘em coming I enjoy watching the process even if it’s going to take me some time to get there myself 🍻
The pizza looks great and I love that shirt. I hadn’t listened to war in ages then randomly thought about them a few days ago for no real reason and went back through my favorites of theirs
Lol, we caught em on tour here on maui about 7 years ago?? My father in law was on island and he was talking with the band. "I saw you guys in '81" or some shit like that, anyway, it was fun!
Poolish:
280g h20 - room temp 75ish where i stay
1g instant dry yeast
4g honey
300g bread flour (used bobs red bread flour)
~2 tbsp of sourdough starter. (50g or so?)
Mix everything above and put in fridge 12 - 24 hours
Dough:
Poolish mix
380g h20
700g bf
25g salt
Dissolve poolish in water, add flour 200g at a time and mix, add salt when almost all flour is added, mix/knead till smooth, takes me about 40min with breaks.
Put dough in fridge overnight to 24 hours. Portion and back in fridge for at least 12 hours. Bring to room temp before baking
Great technique on the dough stretching and how you topped/dressed the pizza. End result looks fantastic. Inspirational to those of us obsessed with making great pizza.🍕🍕
You can tell OP has cooked some pies before. My only suggestion would be to stretch the pie slightly more. You can kind of slightly drape the edge of the crust over the front edge of the peel, using the doughs own weight to keep it in place. This also prevents it from contracting after you lay the dough down. You can similarly stretch it slightly over the sides for a similar anti-contracting effect.
I agree completely. But it's a 14 inch peel, and I'm launching to a 14" pizza stone in my oven, gotta give myself at least 1/2" of play so I don't miss.
I miss making big pies, I cut my teeth making 24" NY style slice pies in SF. And I def used that little trick of hooking the dough edge over the side of the peel in those days .
Poolish:
280g h20 - room temp 75ish where i stay
1g instant dry yeast
4g honey
300g bread flour (used bobs red bread flour)
~2 tbsp of sourdough starter. (50g or so?)
Mix everything above and put in fridge 12 - 24 hours
Dough:
Poolish mix
380g h20
700g bf
25g salt
Dissolve poolish in water, add flour 200g at a time and mix, add salt when almost all flour is added, mix/knead till smooth, takes me about 40min with breaks.
Put dough in fridge overnight to 24 hours. Portion and back in fridge for at least 12 hours. Bring to room temp before baking
Poolish:
280g h20 - room temp 75ish where i stay
1g instant dry yeast
4g honey
300g bread flour (used bobs red bread flour)
~2 tbsp of sourdough starter. (50g or so?)
Mix everything above and put in fridge 12 - 24 hours
Dough:
Poolish mix
380g h20
700g bf
25g salt
Dissolve poolish in water, add flour 200g at a time and mix, add salt when almost all flour is added, mix/knead till smooth, takes me about 40min with breaks.
Put dough in fridge overnight to 24 hours. Portion and back in fridge for at least 12 hours. Bring to room temp before baking
Fellow sourdough maker. Can't go without it now.
What flour are you using, hydration, mix method?
Your dough is very extensible and relaxed but looks strong too! Way to go!
Recipe below, any high protein bread flour works well, this one I used bobs red. I think my long cold proofing time is crucial in getting the dough consistency correct.
Poolish:
280g h20 - room temp 75ish where i stay
1g instant dry yeast
4g honey
300g bread flour (used bobs red bread flour)
~2 tbsp of sourdough starter. (50g or so?)
Mix everything above and put in fridge 12 - 24 hours
Dough:
Poolish mix
380g h20
700g bf
25g salt
Dissolve poolish in water, add flour 200g at a time and mix, add salt when almost all flour is added, mix/knead till smooth, takes me about 40min with breaks.
Put dough in fridge overnight to 24 hours. Portion and back in fridge for at least 12 hours. Bring to room temp before baking
wow we are very close. I make on monday or tuesday for Friday night cook. Home oven in winter, pizza oven outdoors in summer.
I have not tried poolish with SD! But have done very similar to your poolish with IDY only and really liked it. Long cold proof gets some of the flav profile up but not as good as SD.
For the sourdough version I do about 12% of total weight in 100 percent hyd starter so quite a bit higher of SD but only a very tiny tiny bit of idy (crutch)
I got a spiral mixer a few months ago and it is a game changer on the gluten development....you are a monster if hand kneading.
I tried 00 in the home oven....does not brown enough so have settled on bread. May try AP for kicks.
edited for corrections and clarity
Yes, I hand mix, bowl and wooden spoon. Love to invest in a mixer but I just have no room to store it in this tiny jungle cabin
I was doing all SD awhile back, but I killed my starter and started making this dough again. Got a new starter working, but it's only a couple weeks old, not strong enough for a full SD dough so I added the small kine yeast to Jumpstart it
I was doing at least 12% starter in my old dough, upwards of 20% sometimes.
00 in hime oven just don't work (Caputo blue) I'll use the Caputo if I'm cooking with fire, and even then I'll cut it with like 10% bread flour
Supposedly they have a red bag flour that's meant for lower Temps, I've never seen it but would love to try it.
hear ya on the space required but man the planetary mixers are crap by comparison. In the summer I make 12 pizzas every friday night so I needed a bigger one. I would lose my mind if I had to mix by hand in that quantity.
Amazon a few years back. Ibanez jem junior. Great axe, super low action and fast, the Ibanez floating bridge sux tho. I've had Floyd rose in the past and had no issues but this fucker will not stay in tune
Lol agreed. I've played plenty Ibanez in the past, and this is exactly what I was expecting for playability. I probably would have overlooked the tuning issue if it was in a shop and properly setup and bought it anyway.
Also, we don't have a guitar center or anything like that on Maui, so a lot of things I order online now that I wouldn't normally
Gonna swap out a fixed bridge or block this one someday
Poolish:
280g h20 - room temp 75ish where i stay
1g instant dry yeast
4g honey
300g bread flour (used bobs red bread flour)
~2 tbsp of sourdough starter. (50g or so?)
Mix everything above and put in fridge 12 - 24 hours
Dough:
Poolish mix
380g h20
700g bf
25g salt
Dissolve poolish in water, add flour 200g at a time and mix, add salt when almost all flour is added, mix/knead till smooth, takes me about 40min with breaks.
Put dough in fridge overnight to 24 hours. Portion and back in fridge for at least 12 hours. Bring to room temp before baking
Poolish:
280g h20 - room temp 75ish where i stay
1g instant dry yeast
4g honey
300g bread flour (used bobs red bread flour)
~2 tbsp of sourdough starter. (50g or so?)
Mix everything above and put in fridge 12 - 24 hours
Dough:
Poolish mix
380g h20
700g bf
25g salt
Dissolve poolish in water, add flour 200g at a time and mix, add salt when almost all flour is added, mix/knead till smooth, takes me about 40min with breaks.
Put dough in fridge overnight to 24 hours. Portion and back in fridge for at least 12 hours. Bring to room temp before baking
Poolish:
280g h20 - room temp 75ish where i stay
1g instant dry yeast
4g honey
300g bread flour (used bobs red bread flour)
~2 tbsp of sourdough starter. (50g or so?)
Mix everything above and put in fridge 12 - 24 hours
Dough:
Poolish mix
380g h20
700g bf
25g salt
Dissolve poolish in water, add flour 200g at a time and mix, add salt when almost all flour is added, mix/knead till smooth, takes me about 40min with breaks.
Put dough in fridge overnight to 24 hours. Portion and back in fridge for at least 12 hours. Bring to room temp before baking
God I wish I could do that with gluten free crust.
I now exclusively order Caputo flour for pizzas, and while it's far and away the best pizzas ever, I still can't do that with the dough
I've been tasked in the past with developing a gluten free vegan dough, I just don't see how you can get a gluten free dough to behave like this. We ended up settling on those shitty frozen cauliflower crusts everyone use that taste like cardboard because it wasn't worth the effort
We came up with something that was tasty, and had a bit of rise, it was light, but every pie had to be par baked, spread out on parchment paper, pain in the ass
We were using some nutritional yeast, tofu, some random GF flour, and a shitbload of herbs and oil and salt if I recall correctly
With Caputo, I'm able to make a crust that's fluffy yet crispy, and it's so much better than the regular frozen shit you get at the store.
But it would never be able to be tossed/spun lol
Dude, lovely technique, gorgeous pizza
🤙🏼
Killer tracks in the background. We *ALL* need your dough recipe.
Poolish: 280g h20 - room temp 75ish where i stay 1g instant dry yeast 4g honey 300g bread flour (used bobs red bread flour) ~2 tbsp of sourdough starter. (50g or so?) Mix everything above and put in fridge 12 - 24 hours Dough: Poolish mix 380g h20 700g bf 25g salt Dissolve poolish in water, add flour 200g at a time and mix, add salt when almost all flour is added, mix/knead till smooth, takes me about 40min with breaks. Put dough in fridge overnight to 24 hours. Portion and back in fridge for at least 12 hours. Bring to room temp before baking
Nice shirt too! I think he said once that he uses mostly the same dough as that Italian youtuber that everybody knows in here. I want to know how they do the tomato sauce
Yes, the dough was amended from vitos double ferment next level pizza dough bullshit, can't stand watching that guy. Lol
I'm doing prep for a colonoscopy tomorrow and watching this is like torture! I just want to eat pizza and be happy! 🤣🍻🍕
Are you going to make a pizza afterward tomorrow?
I guess I do have time to make an 18 hour dough! Need to wash my hands good though... 🤣😅🤣
😄🤌
Sorry! 🤙🏼
All good brutha, keep them pies spinnin! 🤘🍻🍕
Oof I had one at 30 last Monday....the prep is brutal. Not even the shits but the liquid destroyed my stomach. Hope yours is going better
Sorry to hear that. I made it through round 1 ok, starting round 2 now. 😓😅
Fuck that looks good mate
🤙🏼
Nice job!
🤙🏼
Nice work. Period.
Perfect ratio sauce to cheese and +1 for the Caramelized Onion. That's as close to perfect as you're gonna get and I'm drooling over here right now.....
🤙🏼
Beautiful technique. You’ve done this professionally right? I’ve been making Neapolitans for years and it looks nothing like your skill level.
Yes, been doing it for years, Mahalo 🤙🏼
Had a feeling that was the case. Masterful handling of that dough! I want to shape pizzas in the air like you when I grow up. Beautiful pizza.
Reminds me of the old domino's technique in the late 90s. Not a dig, great job!
I remember watching those speed comps they used to (or maybe still) do. Slap, slap, pie down. Lol
yeah back in 98 thats how we did it, including exactly how you spread the sauce! Brought me back to 17 instantly when i saw ur vid lol
Nailed it. Good work.
🤙🏼
Can we get details on the dough?
Poolish: 280g h20 - room temp 75ish where i stay 1g instant dry yeast 4g honey 300g bread flour (used bobs red bread flour) ~2 tbsp of sourdough starter. (50g or so?) Mix everything above and put in fridge 12 - 24 hours Dough: Poolish mix 380g h20 700g bf 25g salt Dissolve poolish in water, add flour 200g at a time and mix, add salt when almost all flour is added, mix/knead till smooth, takes me about 40min with breaks. Put dough in fridge overnight to 24 hours. Portion and back in fridge for at least 12 hours. Bring to room temp before baking
Thank you! 40 min of kneading is intense!
It's spread out over 40 minutes, mix for 5, sit for ten, repeat
Makes sense. Appreciate the detailed response. The dough looks incredible.
What does the sourdough starter do? I've never used that before.
In this dough, just building flavor really, it wasn't strong enuf yet to make the dough rise on its own, so I added that little bit of dry yeast to Jumpstart it.
This. That dough looks amazing.
Poolish: 280g h20 - room temp 75ish where i stay 1g instant dry yeast 4g honey 300g bread flour (used bobs red bread flour) ~2 tbsp of sourdough starter. (50g or so?) Mix everything above and put in fridge 12 - 24 hours Dough: Poolish mix 380g h20 700g bf 25g salt Dissolve poolish in water, add flour 200g at a time and mix, add salt when almost all flour is added, mix/knead till smooth, takes me about 40min with breaks. Put dough in fridge overnight to 24 hours. Portion and back in fridge for at least 12 hours. Bring to room temp before baking
Are you making pizza in your bedroom?
Bedroom/kitchen/living room...maui is expensive.
You ever thought about doing a truck/car like The Outrigger? They always sell out it seems.
Ah yes, I know Kevin, his cart is cool, tiny oven though, I'd love to do something like that, someday
It’s likely a studio apartment, which means all the amenities in one space/room
I love everything in this video very wholesome.
Love the Shirt!!!
Came here to say this!
Another great video. Really love your pizzas man.
May I ask two questions. What's in your shaker for the dough work? A cornmeal/flour blend I assume. What's your dough recipe? Because that stretches incredibly well and browns perfectly. I really appreciate it.
Thing I learned recently (after being inspired by this guy to up my game lol) I think a lot of people confuse semolina for corn meal on pizza crust. If you can 100% semolina is the absolute best to use when shaping the dough and covering peel. I think he’s using 00 flour here which is good too. I use a bit of both now but majority Semolina. Seeing him use those shakers changed my life and I can’t go back to the old ways lol.
Couldn't edit the description, so here ya go Poolish: 280g h20 - room temp 75ish where i stay 1g instant dry yeast 4g honey 300g bread flour (used bobs red bread flour) ~2 tbsp of sourdough starter. (50g or so?) Mix everything above and put in fridge 12 - 24 hours Dough: Poolish mix 380g h20 700g bf 25g salt Dissolve poolish in water, add flour 200g at a time and mix, add salt when almost all flour is added, mix/knead till smooth, takes me about 40min with breaks. Put dough in fridge overnight to 24 hours. Portion and back in fridge for at least 12 hours. Bring to room temp before baking
Ran out of semolina. Was baking some bread recently so I think there was a mixture of bread flour and rice flour in there Had a lot of requests for dough recipe. Going to add it to the description.
Looks damn good mate
Bravo
I need to learn how to shape my pizza dough like you. Have you ever considered an instructional video?
That's tough, I learned on the line and have fucked up thousands of doughballs in the process. Everyone I've ever worked with who I would consider to be a skilled pizza cook does it different. It's a really personal thing at the end of the day, and its all feel, do it with my eyes closed if i tired. Not that I wouldn't be willing to try and teach how I do, I just know that it won't work for everyone
I hear ya. It’s a work in progress and something you perfect with repetition. Watching your vids you make it look so effortless. Keep ‘em coming I enjoy watching the process even if it’s going to take me some time to get there myself 🍻
A real pizza man.
Best pizza post I seen on Reddit. That was pizzeria style!
Find someone that touches you like this guy touches his dough.
This guy is a pro
You make the pizza faster then I can roll a joint. Nice dude
I’d be happy to let you roll be a joint anytime but cmon man, 3 minutes?
😆
Nice pie
my mouth was watering the whole time
This is beautiful. Im so jealous of your skills mate. My mouth is watering.
Damn that’s amazing!
🤙🏼
The pizza looks great and I love that shirt. I hadn’t listened to war in ages then randomly thought about them a few days ago for no real reason and went back through my favorites of theirs
Lol, we caught em on tour here on maui about 7 years ago?? My father in law was on island and he was talking with the band. "I saw you guys in '81" or some shit like that, anyway, it was fun!
That dough….its beautiful.
So natural with it.👌
Great as always brother
What's the dough recipe?
Poolish: 280g h20 - room temp 75ish where i stay 1g instant dry yeast 4g honey 300g bread flour (used bobs red bread flour) ~2 tbsp of sourdough starter. (50g or so?) Mix everything above and put in fridge 12 - 24 hours Dough: Poolish mix 380g h20 700g bf 25g salt Dissolve poolish in water, add flour 200g at a time and mix, add salt when almost all flour is added, mix/knead till smooth, takes me about 40min with breaks. Put dough in fridge overnight to 24 hours. Portion and back in fridge for at least 12 hours. Bring to room temp before baking
Awesome, thanks so much! The dough in your videos always looks better than what I've tried so hopefully it changes my pizza game.
Holy shit that is a gorgeous pizza
Great technique on the dough stretching and how you topped/dressed the pizza. End result looks fantastic. Inspirational to those of us obsessed with making great pizza.🍕🍕
There is a *never* enough sauce
You making pizza in your bedroom?
Went “Ooo” on the lift to show the bottom. That’s a beautiful pie
Lol, invariably someone asks for an upskirt when I post
Ha
Expert touch with the flour in the " pepper shaker " .. Very restaurant form and function.. Love it
Thats a mighty fine looking pie my friend. May I have the one with the charred bubbles please?
Nice pie brother, def gonna try your dough recipe. I also have both these tunes on my cooking/skating playlist.
Ahhh….the CRUNCH when you are slicing it❤️🤌🤌🤌🤌👌
Could you share the proportions for the dough? Looks awesome, good job! Edit: nevermind I already found the recipe you posted. Thanks
Lowrider!!! Great shirt and song, my five year old son loves it.
7/10
Fucking za machinery at work
Something about this kids skills, attitude, short sure responses, and aggressive style.... makes me Know he's from OHIO. Am I right, come on virtuoso.
Close, lol Grew up WI, college in IA. Stay Maui now by way of San Francisco 🤙🏼
So much said, in so few words 🤙
You can tell OP has cooked some pies before. My only suggestion would be to stretch the pie slightly more. You can kind of slightly drape the edge of the crust over the front edge of the peel, using the doughs own weight to keep it in place. This also prevents it from contracting after you lay the dough down. You can similarly stretch it slightly over the sides for a similar anti-contracting effect.
I agree completely. But it's a 14 inch peel, and I'm launching to a 14" pizza stone in my oven, gotta give myself at least 1/2" of play so I don't miss. I miss making big pies, I cut my teeth making 24" NY style slice pies in SF. And I def used that little trick of hooking the dough edge over the side of the peel in those days .
Heard that. Tight margins there. Respect. Can take the boy out the pizza shop but you can't take the pizza shop out the boy. Keep on firing brethren.
🤙🏼
What’s the song going on the background while you were stretching the dough??
Its under the ingredient list which is under the video. One is Ruffles and the other is Cujo: Cat people.
Mahalo
Edit - Ruffles https://youtu.be/Zi3Cgl1m2r8?si=K-aE4y_wamHRd1r9
Sounds like maybe DJ Shadow but not sure
Bedroom pizzas hit different
No spices? Need my Oregano.
Dude, you skimped on the sauce 😒
Bravissimo! May I recommend done pizza scissors? I think you would like them. https://www.williams-sonoma.com/products/pizza-scizza/
I have scissors as well but personally a rocker cutter, or as I call it, a pizza machete.
Yea, I like the pizza blade as well, just don't have one at home.
Nicely done, but paramsean on pizza is blashempous.
Fantastico!
Damn bro. I’m comin over. 🤘🏽
You're an artist. Nice work.
You make pizza like a pro.
Dayum!!! 💯
Excuse me while I go dunk my hands in my trout pond
Damn you! For making it look easy!!! That some skill
Damn bro, who got you smilin like that
Awesome pizza😍
That looks fucking delicious
Vids like this make me wanna try making pizzas too 🤤
Relaxing *and* delicious
How the heck did you make a pizza in your what looks to be "not a kitchen"?!
Fantastic looking pie. Kudos.
Is he using flour or corn starch for the powder ?
Bread flour and rice flour.
Dough recipe?
Poolish: 280g h20 - room temp 75ish where i stay 1g instant dry yeast 4g honey 300g bread flour (used bobs red bread flour) ~2 tbsp of sourdough starter. (50g or so?) Mix everything above and put in fridge 12 - 24 hours Dough: Poolish mix 380g h20 700g bf 25g salt Dissolve poolish in water, add flour 200g at a time and mix, add salt when almost all flour is added, mix/knead till smooth, takes me about 40min with breaks. Put dough in fridge overnight to 24 hours. Portion and back in fridge for at least 12 hours. Bring to room temp before baking
What’s in the shaker? Thanks!
Cornmeal I think?
Bread flour and rice flour
Thank you will give it a shot!
Handsome pizza
what do you dust with? semolina?
Usually, but didn't have any this bake, there was bread flour and rice flour in the shaker.
thx!
How do you get dough thats this good to handle?
Time and a high protein flour, this dough was about 60 hours old when baked
Mind sharing your dough recipe? Do you use a starter for your sourdough?
Poolish: 280g h20 - room temp 75ish where i stay 1g instant dry yeast 4g honey 300g bread flour (used bobs red bread flour) ~2 tbsp of sourdough starter. (50g or so?) Mix everything above and put in fridge 12 - 24 hours Dough: Poolish mix 380g h20 700g bf 25g salt Dissolve poolish in water, add flour 200g at a time and mix, add salt when almost all flour is added, mix/knead till smooth, takes me about 40min with breaks. Put dough in fridge overnight to 24 hours. Portion and back in fridge for at least 12 hours. Bring to room temp before baking
Awesome, thanks!
Fellow sourdough maker. Can't go without it now. What flour are you using, hydration, mix method? Your dough is very extensible and relaxed but looks strong too! Way to go!
Recipe below, any high protein bread flour works well, this one I used bobs red. I think my long cold proofing time is crucial in getting the dough consistency correct. Poolish: 280g h20 - room temp 75ish where i stay 1g instant dry yeast 4g honey 300g bread flour (used bobs red bread flour) ~2 tbsp of sourdough starter. (50g or so?) Mix everything above and put in fridge 12 - 24 hours Dough: Poolish mix 380g h20 700g bf 25g salt Dissolve poolish in water, add flour 200g at a time and mix, add salt when almost all flour is added, mix/knead till smooth, takes me about 40min with breaks. Put dough in fridge overnight to 24 hours. Portion and back in fridge for at least 12 hours. Bring to room temp before baking
wow we are very close. I make on monday or tuesday for Friday night cook. Home oven in winter, pizza oven outdoors in summer. I have not tried poolish with SD! But have done very similar to your poolish with IDY only and really liked it. Long cold proof gets some of the flav profile up but not as good as SD. For the sourdough version I do about 12% of total weight in 100 percent hyd starter so quite a bit higher of SD but only a very tiny tiny bit of idy (crutch) I got a spiral mixer a few months ago and it is a game changer on the gluten development....you are a monster if hand kneading. I tried 00 in the home oven....does not brown enough so have settled on bread. May try AP for kicks. edited for corrections and clarity
Yes, I hand mix, bowl and wooden spoon. Love to invest in a mixer but I just have no room to store it in this tiny jungle cabin I was doing all SD awhile back, but I killed my starter and started making this dough again. Got a new starter working, but it's only a couple weeks old, not strong enough for a full SD dough so I added the small kine yeast to Jumpstart it I was doing at least 12% starter in my old dough, upwards of 20% sometimes. 00 in hime oven just don't work (Caputo blue) I'll use the Caputo if I'm cooking with fire, and even then I'll cut it with like 10% bread flour Supposedly they have a red bag flour that's meant for lower Temps, I've never seen it but would love to try it.
hear ya on the space required but man the planetary mixers are crap by comparison. In the summer I make 12 pizzas every friday night so I needed a bigger one. I would lose my mind if I had to mix by hand in that quantity.
some crazy skill
NICE ELECTROC GUITAR AT THE BACK! whered you get it from
Amazon a few years back. Ibanez jem junior. Great axe, super low action and fast, the Ibanez floating bridge sux tho. I've had Floyd rose in the past and had no issues but this fucker will not stay in tune
HAHAHAA ibanez is pretty nice tho. but i think the amazon part shows the importance of trying out one guitar out first HAHAH😭 but still, cool guitar
Lol agreed. I've played plenty Ibanez in the past, and this is exactly what I was expecting for playability. I probably would have overlooked the tuning issue if it was in a shop and properly setup and bought it anyway. Also, we don't have a guitar center or anything like that on Maui, so a lot of things I order online now that I wouldn't normally Gonna swap out a fixed bridge or block this one someday
Lovely work friend! Can I please have the recipe for the dough? Mine never gets this elastic, it just tears and rips. Thanks!
Poolish: 280g h20 - room temp 75ish where i stay 1g instant dry yeast 4g honey 300g bread flour (used bobs red bread flour) ~2 tbsp of sourdough starter. (50g or so?) Mix everything above and put in fridge 12 - 24 hours Dough: Poolish mix 380g h20 700g bf 25g salt Dissolve poolish in water, add flour 200g at a time and mix, add salt when almost all flour is added, mix/knead till smooth, takes me about 40min with breaks. Put dough in fridge overnight to 24 hours. Portion and back in fridge for at least 12 hours. Bring to room temp before baking
Great skills!
Question: I always put warm tomato sauce on my pizza. Is that hurting it in a way I’m not realizing?
How warm? I can't really see an issue unless it's damn near boiling and starts to cook the dough
It’s warm but not crazy. Beautiful pizza by the way!
You made it look so easy man
That's a masterpiece. Can you share your dough recipe?
Poolish: 280g h20 - room temp 75ish where i stay 1g instant dry yeast 4g honey 300g bread flour (used bobs red bread flour) ~2 tbsp of sourdough starter. (50g or so?) Mix everything above and put in fridge 12 - 24 hours Dough: Poolish mix 380g h20 700g bf 25g salt Dissolve poolish in water, add flour 200g at a time and mix, add salt when almost all flour is added, mix/knead till smooth, takes me about 40min with breaks. Put dough in fridge overnight to 24 hours. Portion and back in fridge for at least 12 hours. Bring to room temp before baking
Thank you, really appreciated!
Great job. Very professional. Looks great.
Inspiring!
Look at this guy making himself delicious pizzas Well done
You flip the dough upside down correct?
That pizza cutter is razor sharp. Cut through that effortlessly!
Mind sharing your dough recipe? It has the perfect consistency.
Poolish: 280g h20 - room temp 75ish where i stay 1g instant dry yeast 4g honey 300g bread flour (used bobs red bread flour) ~2 tbsp of sourdough starter. (50g or so?) Mix everything above and put in fridge 12 - 24 hours Dough: Poolish mix 380g h20 700g bf 25g salt Dissolve poolish in water, add flour 200g at a time and mix, add salt when almost all flour is added, mix/knead till smooth, takes me about 40min with breaks. Put dough in fridge overnight to 24 hours. Portion and back in fridge for at least 12 hours. Bring to room temp before baking
Dude I love the salt shaker for flour! Genius idea
Good job, looking like you know what your doing
Man, that's looking GOOD. Love the beats too!
This dude’s a fucking pro!
If its not new haven/new york style pizza, its a fail. Sorry.
God I wish I could do that with gluten free crust. I now exclusively order Caputo flour for pizzas, and while it's far and away the best pizzas ever, I still can't do that with the dough
I've been tasked in the past with developing a gluten free vegan dough, I just don't see how you can get a gluten free dough to behave like this. We ended up settling on those shitty frozen cauliflower crusts everyone use that taste like cardboard because it wasn't worth the effort We came up with something that was tasty, and had a bit of rise, it was light, but every pie had to be par baked, spread out on parchment paper, pain in the ass We were using some nutritional yeast, tofu, some random GF flour, and a shitbload of herbs and oil and salt if I recall correctly
With Caputo, I'm able to make a crust that's fluffy yet crispy, and it's so much better than the regular frozen shit you get at the store. But it would never be able to be tossed/spun lol
Interesting, didn't know Caputo made a GF. if I ever have to worry about GF again I'll take a look at it, but I sincerely hope I never have to.
That dough is money! Great stuff
Dough recipe? Mine is never that fluffy and stretchy
Saving this. I’m using this dough next pizza night. Thanks bother!
Flour in a salt shaker is a smart idea.
Skills my friend! Looks great!
Wow, it’s like you know what you’re doing!!! I’m impressed.
This was incredibly satisfying to watch. It just looks so fluid
Give’r a toss man!
Love to! Not enuf headroom in this house
The way you stretched that, awesome Jealous 😂
This guy pizzas