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benvang
Main dough: 578g
Flour: 392g
Water: 169g
Salt: 18g
Yeast: 1.78g
Want to try a new way of preparing my dough, came over Vito’s video on double fermentation. Does this look like a good recipe to follow?
Cheers.
pizzaiolowatson
In my opinion, as a traditionalist, you’re over-complicating things. The difference between direct and indirect fermentation is marginal on flavor compared to the amount of effort. If you’re after a significant difference in flavor, sourdough is the only option in my opinion, and is worth the effort. Keep it simple.
Flyerone
I’ve made a recipe like this a few times for Vito’s double fermentation. I’ll be interested to know what your opinion of it is, compared to just the standard poolish recipe.
4 Comments
Hello /u/benvang!
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**If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).**
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Main dough: 578g
Flour: 392g
Water: 169g
Salt: 18g
Yeast: 1.78g
Want to try a new way of preparing my dough, came over Vito’s video on double fermentation. Does this look like a good recipe to follow?
Cheers.
In my opinion, as a traditionalist, you’re over-complicating things. The difference between direct and indirect fermentation is marginal on flavor compared to the amount of effort. If you’re after a significant difference in flavor, sourdough is the only option in my opinion, and is worth the effort. Keep it simple.
I’ve made a recipe like this a few times for Vito’s double fermentation. I’ll be interested to know what your opinion of it is, compared to just the standard poolish recipe.