Best Crust Yetby ribbygoose NapoletanaNeapolitanNeapolitan pizzaOoni Karu 🔥pizzaPizza Napoletana 4 Comments ribbygoose 4 years ago Recipe:​Poolish:– 400g Caputo 00 Pizzeria Flour (blue bag)– 400ml cold tap water– 10g yeast– 10g honey– Combine and rest in fridge for 16-24 hours​Dough:– 40g salt dissolved in 600ml water– Poolish + 600g Caputo 00 Chef’s Flour (red bag) + 400g Caputo 00 Pizzeria Flour (blue bag)​Technique:– Some olive oil and some kneading Sphinx_Hamster 4 years ago what is your process\recipe? Ravello 4 years ago Am I right in saying that there’s no yeast in either your poolish or your bulk ingredients? I’ve not made poolish before but assumed yeast would be needed somewhere. freighar 4 years ago Woaw! It’s beautiful!! Congratulations!!Write A CommentYou must be logged in to post a comment.
ribbygoose 4 years ago Recipe:​Poolish:– 400g Caputo 00 Pizzeria Flour (blue bag)– 400ml cold tap water– 10g yeast– 10g honey– Combine and rest in fridge for 16-24 hours​Dough:– 40g salt dissolved in 600ml water– Poolish + 600g Caputo 00 Chef’s Flour (red bag) + 400g Caputo 00 Pizzeria Flour (blue bag)​Technique:– Some olive oil and some kneading
Ravello 4 years ago Am I right in saying that there’s no yeast in either your poolish or your bulk ingredients? I’ve not made poolish before but assumed yeast would be needed somewhere.
4 Comments
Recipe:
​
Poolish:
– 400g Caputo 00 Pizzeria Flour (blue bag)
– 400ml cold tap water
– 10g yeast
– 10g honey
– Combine and rest in fridge for 16-24 hours
​
Dough:
– 40g salt dissolved in 600ml water
– Poolish + 600g Caputo 00 Chef’s Flour (red bag) + 400g Caputo 00 Pizzeria Flour (blue bag)
​
Technique:
– Some olive oil and some kneading
what is your process\recipe?
Am I right in saying that there’s no yeast in either your poolish or your bulk ingredients? I’ve not made poolish before but assumed yeast would be needed somewhere.
Woaw! It’s beautiful!! Congratulations!!