Of all the videos and pizza makers on KZitem and books and social media, you are the ONLY person to explain the poolish process where it made sense and how you came to the amount of poolish you used! Thank you sir for taking the time to make this video and properly explain each step.
@angelogiannino369
19 күн бұрын
@@BestNCBBQ thank you 🙏
@williebob100
2 ай бұрын
Angelo thank you for taking the time to make this video available for everyone exelent, I just hope that you realise how much better you have made thousands of people’s lives who love pizza making, you are awesome 👏👏🏴
@angelogiannino369
2 ай бұрын
@@williebob100 Thank you so much, you awesome too😉👍
@markdessie816
Жыл бұрын
By far the best explanation out there, thank you 👍🙏
@angelogiannino369
Жыл бұрын
Thank you 🙏
@3riversgirl777
2 жыл бұрын
Thank you...thank you so much for your fantastic video! It's so wonderful and easily understood. No other Chef's or pizza Masters have explained the math and especially what other things you can make out of the same dough! You have changed my pizza & bread making life!
@angelogiannino369
2 жыл бұрын
Thank you so much, glad to be helpful for you and others. 🙏
@nenadkostadinovski6842
4 ай бұрын
Thank you Angelo! Well explained. Proper tutorial video. Bravo!
@angelogiannino369
4 ай бұрын
Thank you 🙏
@eldadellorto1774
3 жыл бұрын
This is the only video on you tube to explain in so much detail he is a Master
@angelogiannino369
3 жыл бұрын
Thank you 🙏
@yoreckable1
Жыл бұрын
Very nice and thoughtful video, not everybody has professional ovens/equipment and a bakers talent Every time I do a pizza day I watch video’s after to see what I could have done better! This is by far the easiest one to understand 👌
@mikep509
Жыл бұрын
Excellent explanation chef... Thanks1
@angelogiannino369
Жыл бұрын
Thank you so much 😊
@saintsi6997
3 жыл бұрын
Thank you, at last a chef that can explains the maths. Well done. keep the video coming. Si.
@angelogiannino369
3 жыл бұрын
Thank you so much 🙏😉👍
@rickolivieri
4 жыл бұрын
Excellent Angelo. Great explanation of how to make poolish. Thank you!
@trueleyes
3 жыл бұрын
GREAT WORK CHEF. The Bakers percentage is so important for no guessing and waisted of product Thanks for all the pizza information and I will be watching.
@angelogiannino369
3 жыл бұрын
Thank you 🙏
@domenicoannarumma8598
4 жыл бұрын
Ciao Angelo, per quanto mi riguarda sei il numero uno! Grande
@massimoborghini9724
4 жыл бұрын
That's the original MasterChef . None can expl.it better than Angelo Giannino .....Thanks a lot
@svboxtel76
3 жыл бұрын
Thank you! Great video. Best explanation of how to make poolish.
@angelogiannino369
3 жыл бұрын
Thank you so much 😊
@enzopalmiscianodesignerpro8047
4 жыл бұрын
Thanks for this kind of video it is easy simple but very professional. well done mate. See you in the next video show
@angelogiannino369
4 жыл бұрын
Enzo Palmisciano Thank you so much mate😉👍
@richspizzaparty
4 жыл бұрын
Thank you so much for English!
@alejandrocamposmejia4679
3 жыл бұрын
Angelo . Simple , preciso , profesional . Gracias por tus enseñanzas . Quiero que sepas que me he suscrito a tu canal. Muchas gracias. Chao
@angelogiannino369
3 жыл бұрын
Thank you so much 😊
@arvinensaghi1906
3 жыл бұрын
Hi Maestro, thanks for the advice and buon anno anche a lei.
@daveszzzone
3 жыл бұрын
Liked this video for nice backgound music. Not annoying makes you pay attention. This explanation was so informative. I will try recipe
@SaigonWTC01
2 жыл бұрын
Well explained instructions. Thank you so very much!
@angelogiannino369
2 жыл бұрын
Thank you 🙏
@lorenzogiovacchini8781
Жыл бұрын
Bravo, excellent video! I use poolish for my pizza preferment always.
@angelogiannino369
Жыл бұрын
Thank you so much
@nicksacco5041
3 жыл бұрын
This deserves way more views and recognition. Some of the best looking crust I’ve seen. I’ve made poolish, but not to the same hydration as this. I’ll have to try it
@angelogiannino369
3 жыл бұрын
Thank you so much 🙏
@nicksacco5041
3 жыл бұрын
@@angelogiannino369 is it 3g or 1g if using dry yeast? What you said was different than the ingredients on the left. Thank you!
@angelogiannino369
3 жыл бұрын
@@nicksacco5041 1g of dry yeast = 3g of fresh yeast
@nicksacco5041
3 жыл бұрын
@@angelogiannino369 Ok, thank you for clarifying
@jinpingzhang5130
2 жыл бұрын
Great video and everything is explained so clearly👍👍👍
@naffoto425
2 жыл бұрын
Incredible dough. This is the recipe I've been looking for, for my pizza oven. Now my standard :-) Thank you, Nina
@angelogiannino369
2 жыл бұрын
Thank you so much 😊
@gorgana5
Жыл бұрын
Thank you so much this has been very, very helpful, You explained it so well can't thank you enough.
@Pia-til.
2 жыл бұрын
Thank you for the great video. I was never sure about how to use poolish. This video made it very clear.
@angelogiannino369
2 жыл бұрын
Thank you 🙏
@Pia-til.
2 жыл бұрын
Mr Giannino would you happen to have a recipe for pizza Tonda? Is there poolish added to the Roman style Tonda. Thanks
@angelogiannino369
2 жыл бұрын
@@Pia-til. hi, you can use this recipe very easily. It doesn’t matter what kind of pizza you have to make. Up to you 😉👍
@Pia-til.
2 жыл бұрын
Perfect. Thank you for your help.
@sanjilsethi4455
Жыл бұрын
What a great video explaining all the breakdowns. There are so many videos out there and they forget to explain how they got the remaining water in making the dough after they made polish. You have done an excellent job in explaining this process. I look forward to more videos from you. One question I have is, can I use Double 00 flour with same 65% hydration as explained in your video. Thx!
@angelogiannino369
Жыл бұрын
Thank you so much 🙏 yes you can use it. Have a great day
@coletteaverill9542
2 жыл бұрын
This was perfection! I left my poolish on the counter overnight for 12 hrs, then ran it with the dough hook on my KitchenAid for 25 minutes. Followed the recipe exactly. 1 minute on pizza stone at the bottom of oven, heated to 500F, pulled out, put toppings on then under the highest broiler setting for 1 min 15 seconds. I made my dough balls 240 grams which made a generous 1 person pizza. I got 5 balls and a good size loaf of bread which was absolutely delicious. This dough stretched beautifully and was very tender with lots of air bubbles.
@angelogiannino369
2 жыл бұрын
Thank you so much Colette, glad to be useful to you. Have a great day 🙏
@m.f.8752
4 жыл бұрын
Bravo, Angelo. Very nice result.
@angelogiannino369
4 жыл бұрын
Thank you so much 😊 👍
@edithharmer1326
2 жыл бұрын
WOW, WOW!! Best tutorial ever! Thank you for sharing! Greetings from Singapore! Edith, a happy Subscriber
@angelogiannino369
2 жыл бұрын
Thank you so much 🙏
@Wozzaatwozza
Жыл бұрын
Hi Angelo, Great video. I love polish method, I have one going right now overnight in the basement which is 16.7c all rear round.
@angelogiannino369
Жыл бұрын
Hi dear, thank you 🙏
@Wozzaatwozza
Жыл бұрын
@@angelogiannino369 Thanks again for your posts.
@hugh5699
2 жыл бұрын
Really good video, thanks
@mikesr3011
4 жыл бұрын
Angelo, This is the BEST video I have seen on using poolish for pizza and bread. Totally understood the entire process after watching it one time. I will be using this method from now on. Bravo! One question.....At what point can the dough balls be frozen for later use? Thank you.
@angelogiannino369
4 жыл бұрын
You have to freeze the ball immediately, then you will use it when you like👍
@sharonhenry3738
4 жыл бұрын
Thank you for explaining everything, you made it very easy to understand thank you for sharing I'm looking forward to trying this.
@angelogiannino369
4 жыл бұрын
Thank you very much Sharon 😊👍
@paulking132
4 жыл бұрын
Thank you Angelo. You make it look so easy. Maybe I can do it! I’m going to practice with the exact steps in your video and see how close I can get to your results. Thanks again!
@angelogiannino369
4 жыл бұрын
Hi Paul, thank you so much 😊 👍
@Madgitty2
4 жыл бұрын
One of the best vids I’ve seen, excellent details, thank you
@angelogiannino369
4 жыл бұрын
Thank you so much 😊
@ldb_srd.1886
2 жыл бұрын
Does the first step go into refrigeration for 12 hours or room temp? Thank You for the video. Never mind I scrolled down and saw the answer.
@vinpabs
3 жыл бұрын
Thank you! This is exactly what i need to know!
@angelogiannino369
3 жыл бұрын
You’re very welcome 😉
@ryuvibes2123
3 жыл бұрын
Very well explained. Thank you very much.
@angelogiannino369
3 жыл бұрын
Thank you 🙏
@ikarovina502
3 жыл бұрын
Thank you so so much chef i made it and love e dough, fantastic 😍
@angelogiannino369
3 жыл бұрын
Thank you so much 😊
@thierrynakache
4 жыл бұрын
Very good video. Thanks Angelo ! 👍👏
@apuz13
4 жыл бұрын
Awesome Video. Thank you.
@viajandocontotoro3002
4 жыл бұрын
What a great video with all the explanations, thank you! so pleased to have learned this method, I am in awe! Just one question, the 12 hours of the poolish can be at room temperature or it has to go in the fridge? Thank you!
@angelogiannino369
4 жыл бұрын
Hi, thank you so much. The poolish has to be in the fridge otherwise you will risk to have a bad final result. Have a great day 😉👍
@tusharmohite5034
4 жыл бұрын
Thank you chef so nice of you to share this knowlege .
@angelogiannino369
4 жыл бұрын
Thank you so much 😊 👍
@g.milano3768
2 жыл бұрын
I did the bread, it's fantastic!
@angelogiannino369
2 жыл бұрын
Thank you 🙏
@danielesilvaggi
4 жыл бұрын
Thank you Angelo I am going to try this recipe.
@zsuzsannaorthodoxouknitwear
3 жыл бұрын
This is what I was looking for. Thank you so much 😊
@angelogiannino369
3 жыл бұрын
I’m glad of that. Thank you so much 😊
@francruz5824
2 жыл бұрын
Clear demonstration👏👏👌
@angelogiannino369
2 жыл бұрын
Thank you 🙏
@ducatibabe62
3 жыл бұрын
Fabulous!..thank you.💜🙏🏻
@johndale7517
2 жыл бұрын
Awesome have to try this
@angelogiannino369
2 жыл бұрын
Try and let me know 😉👍
@fullmetalskalpell8550
4 жыл бұрын
Fantastic for your info in english 🙏 great !
@angelogiannino369
4 жыл бұрын
Thank you so much 😊
@joeloverti672
2 жыл бұрын
Thank you, Angelo!!
@angelogiannino369
2 жыл бұрын
Thank you so much 😊
@dwisusbandiyah364
2 жыл бұрын
Yeaa at least found this way .. ❤🇲🇨
@AlokKumar-rx5ei
2 жыл бұрын
This is so far the best video I have seen on poolish pizza. I want to use 100% whole wheat for pizza. My oven reaches 230 degrees Celsius max. How to modify your recipe for making a whole wheat neopolitan style pizza with poolish? Thank you so much for this education.
@angelogiannino369
2 жыл бұрын
Thank you so much mate. Unfortunately you cannot use 100% whole wheat flour for pizza but for sure you can do a nice mix. So 30% of whole wheat flour and 70% of all purpose flour. Merry Christmas 🎄
@michaeljackson9683
2 жыл бұрын
That was great, thank you
@angelogiannino369
2 жыл бұрын
Thank you 🙏
@bartoszdoega3804
3 жыл бұрын
very useful instructions - thank you
@nihaldesilva-ck7be
11 ай бұрын
Hi chef Angelo, Could you please clarify whether it's 500 ml or 500 grams of water.
@boonleeglobal
2 жыл бұрын
Bravo.
@angelogiannino369
2 жыл бұрын
Grazie 🙏
@monirsossain2757
3 жыл бұрын
Very good saggation
@Igelpapa368
4 жыл бұрын
Complimenti Angelo! Davvero bravo. Se un giorno vorrai fare dei video anche in tedesco o spagnolo fammi sapere! Saluti e un'abbraccio!
@angelogiannino369
4 жыл бұрын
Grazie Paolo, è un’idea. Aggiungimi su whatsapp, così rimaniamo in contatto. 3515421736
@mendolozanovski8132
3 жыл бұрын
Very good explanations
@angelogiannino369
3 жыл бұрын
Thank you so much 🙏
@sarijosep3728
4 жыл бұрын
Thanks you chef top👍
@shareenthude4264
3 жыл бұрын
Angelo, I loved your video. I’m from Namibia and love baking. I will definitely contact you if I need advice because I want to start a home bakery. Ciao!
@angelogiannino369
3 жыл бұрын
Thank you so much
@denbo74
4 жыл бұрын
Great explanation!
@jeanmalcampo4121
3 жыл бұрын
Thank you Sit
@wweijiat
4 жыл бұрын
Thank you Angelo for this excellent demo!! I'll be trying it out tomorrow! Made the poolish today and fridged. Can I know what is the speed should I be mixing the dough? Speed 2 or 4?
@adamp6742
3 ай бұрын
Fantastic video just one question when you put the pan pizza on the top rack was the oven still on bake or switched to broil .Thank you
@angelogiannino369
3 ай бұрын
@@adamp6742 Good morning, the oven was on bake. Have a good day
@StavrosSophocleous
3 жыл бұрын
Thank you Angelo. Very well explained, detailed video. Can I ask , If I have a pizza stone where do you suggest I put it in the oven . On the bottom part directly without the oven rack like you did with the baking tray in this video? Do you have a video showing the pizza stone method ? Thank you again
@angelogiannino369
3 жыл бұрын
Hi mate , yes, stone oven is a bit different but you can do it exactly like you said. Check into my channel you will find it👍😉
@carlfalzon5435
4 жыл бұрын
I'm going to make ot tomorrow thanks for the video really simple
@angelogiannino369
4 жыл бұрын
Thank you so much 😊
@gentz8310
Жыл бұрын
Mille grazie
@angelogiannino369
Жыл бұрын
Grazie mille a te
@arvinensaghi1906
3 жыл бұрын
Thank you for your fantastic lecture, I wonder with Caput nunola is better 60 or 65 percent of hydration or what do you think (the goal is pizza).I have Ooni pro pizza oven with gas.
@angelogiannino369
3 жыл бұрын
Hi Arvin, if you have knowledge to manage 65% is better otherwise 60% is more then enough. Happy new year 🥳
@gershhayes796
Жыл бұрын
It says video 2, is there a part 1? Great video btw, that's why I want to see part 1..lol
@angelogiannino369
Жыл бұрын
I’ll try to find the number 1 for you. Thank you
@GoodCitizen66
2 жыл бұрын
Hi Angelo, my name is Bill. I was born in America and now live in the Philippines. The first person I came across on here who told the truth about theory and practices is you. But I only see 2 videos in English. So I feel as though I am missing a lot of valuable information and lessons. Please tell me when you will make more pizza videos in English. You my friend are amazing. Hope to hear from you soon Thank you Stay Safe Angelo
@angelogiannino369
2 жыл бұрын
Hi dear, thank you so much, you are very kind. Actually I’m planning to start again all videos just in English. So follow me to be updated. 😉👍
@nenadkostadinovski6842
3 ай бұрын
Angelo. I like also the part how to use leftover dough for bread. One question I have. Can we add more or less yeast than 3g for poolish? Is this calculated in % too? Thank you
@angelogiannino369
3 ай бұрын
Hi dear, yes sure, you can add more or less yeast, it’s depends on the time you have available to make it ready. More yeast less time and vice versa.
@nihaldesilva-ck7be
11 ай бұрын
Hi Chef,if you are using a pizza stone in an home oven what temperature the oven should be?
@robert7491
Жыл бұрын
Dear Angelo, Thank you so much for your videos. Can you help me calculate how much yeast for larger amounts of flour, for example, 10 kg of flour and above. Many thanks
@angelogiannino369
Жыл бұрын
Hi Robert, the amount of yeast depends on the time of raising. If you use the dry yeast and you want the dough ready in 24h, 1g of yeast per each kg flour is more than enough. Less time more yeast, for example the dough ready in 12h can be made with 2-3g of yeast per each kg flour. Please Let me know if it is clear. See you 😉👍
@robert7491
Жыл бұрын
@Angelo Giannino Thank you for replying to me so quickly and your advice is very clear. Many thanks
@vm.7457
4 жыл бұрын
Thank you for making this video! how do you know how much total yeast to use for the recipe and how much yeast goes into the Poolish? Thank you!!
@2busytv166
3 жыл бұрын
I usually aim for 1% of flour = yeast
@shnikson
Жыл бұрын
Great video Angelo! just a quick question - when you prepared the polish you said "3 grams of dry yeast" but the titles are saying "1 gram of dry yeast" - what is right? because yesterday I put 1 gram and this morning I didn't see the mixture bubbling. Gracie!
@angelogiannino369
Жыл бұрын
Hi dear, thank you. The right one is 1g but also depends on the temperature. Leave it outside for 2 hours and then you put it in the fridge.
@jeromebais5948
3 жыл бұрын
Thank you sir!!
@martinasoloman2785
4 жыл бұрын
Grazie mille Chef Angelo
@nicoladiodovich5899
4 жыл бұрын
Grazie maestro Nicola
@shooterhub2
Жыл бұрын
How to produce poolish for a pizzeria ? The intervals are too long to make everyday, do I make the poolish 1 day before , mix the other half the next day and instead of waiting 12-18 hours can I get away with letting the dough rest for less hours ? Example : make poolish 5 am let rest for 24h 5 am next day mix other half Let dough rest until 4 pm ( open delivery hour)
@aymanali2057
4 жыл бұрын
Perfect
@germanangel4125
4 жыл бұрын
I would have liked to have you explain the type of flour you used, otherwise your explanation was great. Thanks
@angelogiannino369
4 жыл бұрын
You can use the all purpose flour 👍😊
@unqkry1
Жыл бұрын
Great video Mr. Angelo!! Can you please tell me what is the reason some pizza recipe contains olive oil? What are the pro and cons of olive oil in pizza dough? Thank you very much !!!
@angelogiannino369
Жыл бұрын
The original recipe, Neapolitan, is without any kind of fat, but, It’s not a mistake to put some oil inside if you like. Oil gives softness to the final product. So, up to you to add or not some oil. Thank you 🙏😉
@unqkry1
Жыл бұрын
Thank you very much for your response 🙏🏻🙏🏻Can you please also advise me what is best for pizzas: BIGA OR POLISH? I mention that I’m using an electric pizza oven. It’s your WhatsApp number still in use? Can I contact you through WhatsApp? Thank you 🙏🏻
@angelogiannino369
Жыл бұрын
@@unqkry1 both systems are good but I prefer the biga. Yes my WhatsApp is still the same. 👍😉
@bigj097
3 жыл бұрын
Great video, is the 12 hour rest for poolish at room temperature?
@angelogiannino369
3 жыл бұрын
Thank you so much. No Inside the fridge
@darkoserafimovski8127
2 жыл бұрын
Hello Angelo, if I make half of the dough in your video, does the that mean half of the yeast as well? I’ve seen a lot of different approaches, but I find your explanation for the whole process the best.
@angelogiannino369
2 жыл бұрын
Hi Darko, thank you so much. Yes half of yeast it will be good. Merry Christmas 🎄
@darkoserafimovski8127
2 жыл бұрын
Angelo, I forgot to ask you, the 12 hours period for the poolish, do you put it in the fridge or at room temperature. Thanks for your help :), Merry Christmas to you too.
@angelogiannino369
2 жыл бұрын
@@darkoserafimovski8127 1 hour room temperature and left over inside the fridge
@darkoserafimovski8127
2 жыл бұрын
@@angelogiannino369 the dough turned out perfect, but my oven is tricky and needs too much baking, visual effect of the pizza is good but the crust gets thick and hard. I ordered a stone to see the difference :). Additional question: - you don’t use sugar or honey in the poolish, like many chefs do. Can you please share your thought on that? - for how long can the dough balls last in the fridge, even if you have to re-knead them to make them tight? Thanks Angelo! Thanks,
@angelogiannino369
2 жыл бұрын
@@darkoserafimovski8127 sugar or honey doesn’t help the dough to become better, it gives just more brown Color to the pizza. To add sugar is an housewife legend. If you don’t use too much yeast and fridge does his job properly, you can keep the pizza ball even 10days. I
@serkansalah1883
3 жыл бұрын
Hello Maestro, very informative video and i will try poolish method for first time. Thank you for your time and effort. I have a few questions if you please to answer : 1. After you mix all in mixer machine, you rest for 30 min. is it for just resting dough or for a short fermentation purpose? and what temperature do you have in your kitchen when resting dough? 2. At first, when you are explaining theory part you say dough is ready to use after you mix 12hour poolish with the rest of materials and than after you mix and divide into balls, you say to keep 12 hour in fridge but than you use it after 4 hours. So which one is better? use immediately? 4hours? 12hours? or maybe 2-3 days like in regular dough recipes? -After mixing everything in mixer, can we bulk ferment all the dough in fridge instead of dividing into balls? Thank you so much...
@angelogiannino369
3 жыл бұрын
Hi mate thank you so much. 1 is just to relax the dough after the stress by the machine. Temperatura in my house is about 25*C. 2 if you use it in 4hours is just because you need it otherwise after 12hours it will be much lighter. All the best 😉👍
@Rob_430
2 жыл бұрын
Thanks for a great video. I’m a home bread baker but have done straight yeast dough and sourdough, not Poolish method. I see you used 50% of the flour/water for the poolish. I thought it’s normally 30%. Then what % is best?
@angelogiannino369
2 жыл бұрын
Thank you so much. 30% or 50% it’s about what you like to do. I prefer 50% because gives more fluffiness but 30% is good too. Have a good day
@Rob_430
2 жыл бұрын
@@angelogiannino369 thank you for your quick reply. My Grandparents were from 3 different parts of Italy! I wish they could see the breads I can make. Regards from NJ.
@angelogiannino369
2 жыл бұрын
@@Rob_430 all the best 👍
@g.milano3768
2 жыл бұрын
grazie 1000!
@angelogiannino369
2 жыл бұрын
Grazie a te 🙏
@JRN045
Жыл бұрын
Hi friend. It is 25c degrees here in the house. Should i reduce the amount of yeast? And how much yeast should be good?
@angelogiannino369
Жыл бұрын
Hi dear, as first time you can try the same recipe then you can understand if you need to reduce or not the amount of the yeast.
@melvillerodrigues4321
Жыл бұрын
Hi ...you the 1st dough that's kneaded should be put at room temperature or is it better in fridge
@angelogiannino369
Жыл бұрын
Hi, depends how much time do you have available. If you need quickly you leave it in the room, otherwise in the fridge
@maxwellhouseranch1004
2 жыл бұрын
This is a great video. was the poolish left to rise at room temp, or in the fridge? thanks
@angelogiannino369
2 жыл бұрын
Thank you, 2 hours room temperature and 22 hours in the fridge.😉👍
@maxwellhouseranch1004
2 жыл бұрын
@@angelogiannino369 thanks I appreciate your quick response, I'm going to make this today.
@maxwellhouseranch1004
2 жыл бұрын
@@angelogiannino369 a lot of us can't find fresh yeast in our area, do you have a recipe for making fresh yeast? If so would you please post a video on how to make it, thanks
@angelogiannino369
2 жыл бұрын
@@maxwellhouseranch1004 you don’t need fresh yeast, just remember that 1g of dry yeast is the same of 3g of fresh yeast
@iainwallington474
3 жыл бұрын
Great video. Why is there yeast in the second stage will the poolish not leaven the whole dough ? Thanks
@angelogiannino369
3 жыл бұрын
Hi mate, no it’s just to speed up the rising otherwise you have to wait a bit longer
@iainwallington474
3 жыл бұрын
@@angelogiannino369 thanks for your reply it's a big learning curve with pizza
@georgepagakis9854
3 жыл бұрын
Hi Angelo, When you make the poolish first step, you say to leave it at room temperature for 12 hours. What should the room temperature be for the amount of yeast you are using? You never mentioned it. Is it like Biga where you have to have 18-20C? TAlso if I wanted to freeze the dough for later use, Do I have to let it rise and then freeze or should I freeze it as soon as I make the balls? hank you so much for your great tutorials :)
@angelogiannino369
3 жыл бұрын
Hi George thank you. Room temperature has to be below 18*C with 1g of fresh yeast per kg flour. Otherwise inside the fridge. IYou can freeze the pizza ball if you like but before the rising. Have a good day
@adameatock9564
4 жыл бұрын
Hi Angelo, thanks for the video. Once I've made the balls, how long can I leave them in the fridge until I want to use them? Also how long should they sit outside the fridge before using them? Thank you!
@angelogiannino369
4 жыл бұрын
Hi Adam, in the fridge is about 24h, outside the fridge depends from the temperature, it can be 3h or more or at least until they doubled the size
@adameatock9564
4 жыл бұрын
Angelo Giannino thank you. If I’m using active dried yeast is that same quantity as shown in the recipe? And do I need to activate it in water first?
@adameatock9564
4 жыл бұрын
How many 250g pizza balls would this recipe make please?
@angelogiannino369
4 жыл бұрын
Adam Eatock Yes Adam, better if you activate it in the water.😉👍
@tomneville8342
3 жыл бұрын
@@angelogiannino369 When you say fridge temperature, is this like 16 - 18 deg C? Thanks!
@mckinlymarleyferraren7695
Жыл бұрын
Hello sir..how about olive oil?not included in the poolish and dough?
@angelogiannino369
Жыл бұрын
Hi dear, olive oil it’s not for the original one, but, if you like, you can add it 😉 happy Easter 🐣
@grandpachas1267
Жыл бұрын
I have read/heard to take one-half of the water, match with same amount of flour, for poolish? You take one-half of the flour. Is this a toss-up??
@angelogiannino369
Жыл бұрын
The amount of it it’s just up to you and how do you feel comfortable with it. So, it can be fri 20% to 50%
@grandpachas1267
Жыл бұрын
Thank You! @@angelogiannino369
@brunalaporta1096
2 жыл бұрын
Hello, can you please send me link for video number one. I can't find it :)
@joefabbri6453
3 жыл бұрын
Grazie Angelo, dopo le 12’ore per il fermento del paniello,immagino ci vuole tempo a TA, per un impasto in estate ( seguivo la tua live) quanto tempo (più o meno) prima di poter infornare ?
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