Fall 2024 20
TASTEANDSHOP.COM
PIZZA DOUGH & POOLISH
True Margherita Pizza has a puffy edge and a 12-inch diameter.
By Food & Travel Expert David Long, KOFC
W e recommend Vito Iacopelli’s Pre-Fer- mented Poolish for better tasting pizza: Add 400 ml of cold water to a contain- er, add and dissolve 5 grams of dry yeast, and 5 grams of honey (3/4 tsp) — let stand for 3 minutes. Next, slowly mix in 400 grams of 00 flour. Al- low the Poolish to sit at room temperature for 1 hour, and then refrigerate from 16 to 24
Pre-fermented dough gives pizza a richer taste. The three most popular types of Caputo 00 Flour: Caputo Classic , Caputo Pizzeria , and Caputo Chef’s Flour , all have a protein content of around 12%. When you’re kneading the dough, gluten proteins start to form gluten strands. These gluten strains grow longer and stronger the longer you knead
the dough. When you’re kneading small pockets will also form in the dough, which will be filled with gas during rising. More gluten develop- ment also makes the pizza crust crispier during baking... “ Cornicióne ” is the Italian word for the cornice — decorative puffy edge of the pizza — the airy and crispy rim of the pizza that’s soft inside!” WATCH: https://youtu.be/G-jPoROGHGE
hours. To make the dough add the Poolish to 700 ml of water, and add half of 1,250 grams flour, and 40 grams of fine sea salt and mix. Add the rest of the flour and mix. Turn the dough out onto a clean cut- ting board, and gently knead the dough, turning and fold- ing — let the dough rest 15 minutes. Oil your hands with EVOO and use Vito’s method .
“Cornicióne” is the Italian word for the cornice — decorative puffy edge of the pizza — the airy and crispy rim of the piz- za that’s soft inside!”
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