Pizza Napoletana mit POOLISH Vorteig

Summary

In this engaging cooking video, the host demonstrates how to make a light and airy pizza using a traditional Polish poolish starter. Starting with a simple mixture of water, fresh yeast, and flour, the host guides viewers through each step, emphasizing the importance of fermentation for flavor and texture. After preparing the main dough and allowing it to rise, the pizza is shaped and topped with fresh ingredients before being baked in a high-temperature oven. The video concludes with the host sharing their excitement over the delicious results, inviting viewers to try the recipe themselves.

Takeaways

• 🍕 The video demonstrates how to make a light pizza using a poolish starter, enhancing flavor and texture.
• 👩‍🍳 A poolish is a pre-ferment originating from Poland that improves the airiness and digestibility of baked goods.
• 💧 Cold water is essential for activating the yeast, along with a small amount of fresh yeast (about the size of a pea).
• 🥄 The poolish mixture should be combined with Type 00 flour until a paste forms, then left to rise for 8 to 16 hours.
• ⚖️ Ingredients for the main dough include additional Type 00 flour, fresh yeast, sea salt, and cold water.
• 🕒 Knead the dough in a mixer for 12 to 15 minutes until it's smooth, or knead by hand for 15 to 20 minutes.
• 🔄 Deforming and folding the dough helps incorporate air and strengthen gluten, giving it a stable structure.
• ⏳ After resting for 15 minutes, portion the dough into 280g pieces and shape them into tight balls.
• 📦 Allow the shaped dough to rise for 5 hours in a covered container to develop flavor and texture.
• 🔥 The pizza is baked at high temperature (430°C) in a pizza oven, ensuring a crisp crust and airy texture.

Q & A

What is a poolish?

A poolish is a pre-ferment used in bread making, originally from Poland and brought to France. It helps create a light, aromatic, and digestible dough.

How long should the poolish rest at room temperature?

The poolish should rest at room temperature for 8 to 16 hours.

What ingredients are needed for the main dough after the poolish?

The main dough requires additional Type 00 wheat flour, fresh yeast, fine sea salt, and cold water.

How is the dough prepared in the video?

The dough is mixed in a machine, incorporating the poolish, yeast, and water, and then gradually adding flour.

What technique is used to strengthen the dough's gluten?

The dough is stretched and folded, which incorporates air and strengthens the gluten.

How are the dough pieces portioned?

The dough is divided into pieces of 280 grams each.

What is the purpose of 'shaping the dough'?

Shaping the dough helps create surface tension, preventing the pieces from flattening during the second rise.

What is the recommended time for the final rise of the dough pieces?

The dough pieces should rise for an additional 5 hours at room temperature.

What are the toppings used for the pizza in the video?

The pizza is topped with sweet, fruity tomatoes, aged Parmigiano cheese, fresh basil, and mozzarella.

What is the ideal baking temperature for the pizza in the outdoor oven?

The pizza is baked at a temperature of 430°C.