June 8th, 2009

BBD#21: Pizzadough with Poolish

My pizza dough was fermenting in the kitchen, when I thought: lets check the theme for BBD#21! And then I could not belive my eyes: Zorra choosed for the second anniversary of Bread Baking Day the theme Pizza-Party ! Cool, I never had my post for BBD ready so early in the month! 😀

We have pizza ver regular since we have our small pizza oven Alfredo. He is a hot-blooded fellow and can heat up to 450°C (thats 842°F !) so he can compete with a real pizzeria oven. I found him while reading in a forum and fell in love with him immidiatly. Before we own the pizzaoven, I had to heat the bread baking stone for one hour before I could bake two pizzas! My ecological consience scold me every time because of the waste of energy. Alfrdo needs about 10 min to heat up and every Pizza needs just 4 min untill it is done. When I think about preparing dough in advance it is even possible to get a pizza when we came home lately from univeristy without order it somewhere.

My normal pizza dough can be stored in the fridge up to seven days, it gains flavor with every day it is keeped there. But for today I liked to test another recipe I found in “Advanced Bread and Pastry”: Pizza dough with poolish.

The dough needs a extremly small amount of yeast, something I like very much and ferment two hours with two strech and fold cycles. While in the beginning the dough is a little bit sticky after folding it for the first time you really feel how smooth he becomes while folding.

The dough is easy to form and we topped it simple but delicious with selfmade tomato sauce, mozzarella di buffolo and fresh basil.

After baking I was suprised about the crisp crust and the soft crump. A perfect pizzadough!

Because the dough is to much for 2 pizzas I store the rest in the fridge, either for baking another pizza later this week or for using it instead of pâte fermentée.

Pizzadough with Poolish

enough for 5 pizzas

Poolish:

  • 0,5g fresh yeast
  • 150g water
  • 150g flour (Type 550)

Dough:

  • 500g  flour (Type 550)
  • 1g yeast
  • 290g water
  • 30g olive oil
  • 10g salt
  • whole Poolish

Mix all ingredients for the poolish and ferment it for 12 hour at room temperature.

Add al ingredients for the dough to the poolish and knead the dough for 5 min. The dough is a little bit sticky now, but that is ok.

Now place the dough in a good oiled container and ferment for 2 hours. Give the dough two folds during this time.

Now divide the dough into 5 pices of 225g each and shape it to balls. Let rest for 20 min.

Now roll them out discs of 30 cm diameter and top it with everything you like on a pizza.

Bake 4 min at 450°C (or about 10 min at 250°C).

[tab:END]

Update: Das Round-up ist jetzt online! Es gibt 55 tolle Pizzen zu bestaunen!

18 Responses t_on BBD#21: Pizzadough with Poolish

  1. Carola kloke May 14th, 2019

    Hallo Stefanie, kann man in dem pizzaöfchen auch kleiner Runde Brote backen? Der Durchmesser würde passen. In unserem minihaushalt wäre das sehr willkommen.

    Herzlichst Carola

    Reply
    1. Stefanie May 14th, 2019

      @Carola: Leider nein, die Heizspirale ist zu nah am Stein, da verbrennt das Brot zu schnell.

      Reply
  2. Isa October 21st, 2018

    Hi Steffi,
    kann ich die geschliffenen Pizzateig-Kugeln auch im Kühlschrank lagern? Heute abend kommt Besuch, aber ich weiß nicht genau wann, da wäre es praktisch, wenn die schon fertig da stünden. Und wenn ja: Wie lange maximal?
    Viele liebe Grüße
    von
    Isa

    Reply
    1. Isa October 21st, 2018

      Sorry, Fehlplanung, ich muss die Frage nochmal ändern: Wir wollen die Pizza auf dem Blech backen, ich muss also den Teig im Ganzen kalt stellen. Trotzdem 2 Stunden vorher anspringen lassen oder dann kürzer?

      Reply
      1. Stefanie October 21st, 2018

        @Isa: Zu der ersten Frage: Du könntest auch die geschliffenen Teigkugeln kaltstellen. Zu der zweiten Frage: Wenn du den Teig als ganzes kaltstellen möchtest, würde ich ihn mind. 60 min anspringen lassen, falls deine Zeitplanung es zulässt ruhig 90-120 min. 🙂

        Reply
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  5. Lisa July 6th, 2009

    I totally agree with Nick that it takes forever to get a baking stone super hot in a home oven, and it never quite makes it! However, your pizza looks like it came straight from a wood burning oven! It’s gorgeous, deicious looking, and perfection! 🙂

    Reply
  6. IDania July 6th, 2009

    Stefanie,
    I’ve been trying to purchase one of those “pizza ovens”. The only ones which I found are sold through amazon.uk, however, they do not deliver certain things to Spain. I’ve found some pizza ovens sold by an italian company which has a branch in Barcelona, but they are a bit more expensive than those sold by amazon.
    Where did you purchase yours? Could you provide me with the home page details.
    Thanx a lot,
    IDania

    Reply
    1. Stefanie July 6th, 2009

      @IDania: I bought my oven at “Metro”, wholesale market. But my mom ordered hers here. And after I dropped my stone on the floor I ordered the replacement stone there, too.
      I checked their homepage and they do deliver to Spain 😀

      Reply
  7. Philipp July 1st, 2009

    Äh… Der Teig wird zweimal zusammengefaltet?

    Heißt das wirklich nur mal eben falten?
    Oder is das doch eher ein Begriff für Kneten????

    Sobald ich DAS weiß, werd ich sofort diesen Teig machen 🙂

    Reply
    1. Stefanie July 1st, 2009

      @Phillip: Sorry, ich habe ganz vergessen, zu erklären, wie man faltet. Es ist eigendlich ganz einfach:
      Du bestäubst die Arbeitsfläche mit Mehl und stürzt den Teig darauf. Dann drückst du ihn mit den Händen zu einem Viereck und faltest erst von oben und unten in die Mitte, dann von links und rechst wieder zur Mitte.
      Susan von Wildyeast hat ein schönes Video zu diesem Thema gemacht.

      Reply
  8. Claudia June 9th, 2009

    Ich träume ja immer noch von einem richtigen Ofen im Garten – wobei mir dazu selbst der Garten fehlt. Dein Pizzabäcker scheint aber auch richtig gute Pizza hinzubekommen – besser als mit Backstein. Ich warte jetzt gespannt auf den ersten selbst gemachten Ricotta 😉

    Reply
  9. nick June 8th, 2009

    I have been meaning to try that recipe in Advanced Bread and Pastry. For some reason, I keep sticking to the quick one I have from the Inn At Little Washington cookbook.

    That pizza oven is TOO AWESOME. My #1 complaint about making pizza at home is that it takes forever for the stone to get hot and the crust still never comes out as perfectly as it does at the pizza shop. I think I might just have to get one of these.

    Reply
  10. zorra June 8th, 2009

    Das war wohl wirklich Gedankenübertragung! Die Pizza sieht zum Reinbeissen aus und auf Alfredo bin ich ein bisschen neidisch. 😉

    Reply

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