Two questions: when making Vito’s poolish dough… (1) how do you adjust to make less dough? And (2) what do you do with the extra dough balls when you can’t eat 12 pizzas? 😂
Two questions: when making Vito’s poolish dough… (1) how do you adjust to make less dough? And (2) what do you do with the extra dough balls when you can’t eat 12 pizzas? 😂
**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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Grand-Bed-6326
Freeze them individually
strangewayfarer
1. Use Maths 2. Invite Friends
memphisraynz
Everything in Pizza making is done by percentages.
Do the same with his recipe, you probably wont usuaully use 1kg/1000g of flour. So if your using 600g of flour, divide all of his measurements by 0.6 to get 60%.
The other thing you can do is while using the Pizza+ app, enter in all the ingredients he is using then adjust the percentages to match his. From then on you just rely on Pizza+ for the math.
Robbie_Babic
Use the pizza app with poolish function.
Educational_Cow5567
I make calzones ,freeze and then have for lunch during the week.
Supafly36
Other people say invite friends, but if you cant get anyone to come over, you should know that dough can be frozen. Alternatively just churn out 12 pizzas just to practice your technique. Maybe give to homeless? Idk
[deleted]
Here! Whatever size your batch is who cares about vitos, you can do 100-300g of poolish. So like if my recipe is 800 grams of flour at 65% hydration (520g). 300 of the flour will go to my poolish, and 300 of the water will too. The next day or 12 hours later when your poolish is ready your only adding 500 g flour and 220 w. You can do this with any recipe its just a 100:100 ratio. Just make sure you mix your total yeast amount. Sorry to be clear, its just subtraction of whatever YOUR recipe is.
8 Comments
Hello /u/scdance!
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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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Freeze them individually
1. Use Maths
2. Invite Friends
Everything in Pizza making is done by percentages.
Do the same with his recipe, you probably wont usuaully use 1kg/1000g of flour. So if your using 600g of flour, divide all of his measurements by 0.6 to get 60%.
The other thing you can do is while using the Pizza+ app, enter in all the ingredients he is using then adjust the percentages to match his. From then on you just rely on Pizza+ for the math.
Use the pizza app with poolish function.
I make calzones ,freeze and then have for lunch during the week.
Other people say invite friends, but if you cant get anyone to come over, you should know that dough can be frozen. Alternatively just churn out 12 pizzas just to practice your technique. Maybe give to homeless? Idk
Here! Whatever size your batch is who cares about vitos, you can do 100-300g of poolish. So like if my recipe is 800 grams of flour at 65% hydration (520g). 300 of the flour will go to my poolish, and 300 of the water will too. The next day or 12 hours later when your poolish is ready your only adding 500 g flour and 220 w. You can do this with any recipe its just a 100:100 ratio. Just make sure you mix your total yeast amount. Sorry to be clear, its just subtraction of whatever YOUR recipe is.