{"id":1123,"date":"2009-06-08T00:01:48","date_gmt":"2009-06-07T23:01:48","guid":{"rendered":"http:\/\/stefanie-herberth.de\/?p=1123"},"modified":"2017-04-22T07:04:34","modified_gmt":"2017-04-22T05:04:34","slug":"bbd21-pizzateig-mit-poolish","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2009\/06\/bbd21-pizzateig-mit-poolish\/","title":{"rendered":"BBD#21: Pizzadough with Poolish"},"content":{"rendered":"

\"\"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 <\/a>choosed for the second anniversary of Bread Baking Day the theme Pizza-Party<\/a> ! Cool, I never had my post for BBD ready so early in the month! \ud83d\ude00<\/p>\n

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\u00b0C (thats 842\u00b0F !) 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.<\/p>\n

\"\"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.<\/p>\n

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.<\/p>\n

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

After baking I was suprised about the crisp crust and the soft crump. A perfect pizzadough!<\/p>\n

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 p\u00e2te ferment\u00e9e.<\/p>\n

Pizzadough with Poolish
\n<\/span><\/h1>\n

enough for 5 pizzas<\/p>\n

Poolish:<\/p>\n

<\/h1>\n