Pizza! Pizza! Pizza!

[Paul Kemp]

Att: Poolish folk.
Want to give poolish a go this weekend.
2 questions:
1. Start poolish today(Thursday evening) for Saturday evening pizzas. I.e 18-24hrs for the poolish and then a further day for the dough itself.
2. How much poolish for 2 KG of dough?

 

[Vades]

I'm also considering Saturday pizzas but will make the poolish tomorrow. Plan is to improve on my Napolitan style pizzas.

No idea re 2kg dough. Various calculators/recipes online.

 

[Paul Kemp]

I'm also considering Saturday pizzas but will make the poolish tomorrow. Plan is to improve on my Napolitan style pizzas.

No idea re 2kg dough. Various calculators/recipes online.

I’ll watch some videos later and wing it. Problem is every video has their own idea on ratios and timing.

 

[Vades]

I’ll watch some videos later and wing it. Problem is every video has their own idea on ratios and timing.

I hear you, same challenge I face. I've yet to find my go-to Napolitan dough recipe, and I've tried many.

 

[Paul Kemp]

Going to try this dude’s recipes.

 

[ninjaman509]

Had pizza at Smack for the first time last weekend. Was quite impressed! Especially the crust. This was pepperoni, hot honey and fresh chilli I think


Need to aquire 00 Flour again and make some pizza next weekend.

Going to try this dude’s recipes.

I enjoy Vito's videos. Soft and "crounchy"

 

[UB40]

 

[Vades]

Going to try this dude’s recipes.

Vito is great!

 

[dualmeister]

Local pizza place. Less than 2 mins away. Italian owned.

 

[Zanonad]

Did any try out the pizza from Banhoek Chilli oil?

 

[dualmeister]

Did any try out the pizza from Banhoek Chilli oil?

It's not bad. Just a bit too much dough on the crust (unless you like that).

 

[Zanonad]

It's not bad. Just a bit too much dough on the crust (unless you like that).

Thank you sir. Will be in the area on Friday and will try it out.

 

[bwana]

Because Thursday is pizza night.



Mine always ends up being the crappiest. ¯\_(ツ)_/¯

Going to try this dude’s recipes.

I saw that and figured since it doesn't affect the taste I wasn't going to bother with poolish anymore. I have been autolysing, for an hour or so, though.

Local pizza place. Less than 2 mins away. Italian owned.

What does that really mean though?

 

[Vades]

Because Thursday is pizza night.

View attachment 1662305

Mine always ends up being the crappiest. ¯\_(ツ)_/¯


I saw that and figured since it doesn't affect the taste I wasn't going to bother with poolish anymore. I have been autolysing, for an hour or so, though.


What does that really mean though?

Looks good to me. Bwana, not sure if this has been covered in the thread yet, but where did you get your wooden pizza scoop?

 

[bwana]

Looks good to me. Bwana, not sure if this has been covered in the thread yet, but where did you get your wooden pizza scoop?

You can say pizza peel

I made it out of a cheese board I got at Checkers.

I linked to it here: https://mybroadband.co.za/forum/threads/pizza-pizza-pizza.652906/post-32319487

If you have a belt sander it takes about five minutes to sand down the lip to a satisfactory angle.

 

[Paul Kemp]

I saw that and figured since it doesn't affect the taste I wasn't going to bother with poolish anymore. I have been autolysing, for an hour or so, though.

Was left quite underwhelmed by it. My normal method tastes better, even if it’s a short same day rise. Wrote it off to first try though. Want to do it again but over two days so that once the poolish is mixed into the final dough it has a good length to ferment further.

 

[bwana]

Was left quite underwhelmed by it. My normal method tastes better, even if it’s a short same day rise. Wrote it off to first try though. Want to do it again but over two days so that once the poolish is mixed into the final dough it has a good length to ferment further.

For us Thursday is pizza day because Monday it dough day so it has plenty of time. If I’m rushing a dough I’ll substitute a little beer for water.

 

[Vades]

You can say pizza peel

I made it out of a cheese board I got at Checkers.

I linked to it here: https://mybroadband.co.za/forum/threads/pizza-pizza-pizza.652906/post-32319487

If you have a belt sander it takes about five minutes to sand down the lip to a satisfactory angle.

Yes, yes, peel. Thanks.

 

[bwana]

Yes, yes, peel. Thanks.

Every self respecting pizza maker should have an impressive peel...

 

[UB40]

Show us your peel. Mine is a standard steel one. Don't like it, pizza is sticky on it.