How to Make Poolish Pizza (RECIPE INCLUDED)!

Learn to make this easy, no knead poolish pizza dough recipe!
For more info, visit juliansisofo.com
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[@sharad5733]

Now ... this sounds like a very promising recipe. The results looks great! I can't wait to try it. Thanks for such a detailed video.

[@countryfirstusa9072]

Nice job Guagliò . You made It simple for everyone thank you

[@johnk7072]

Looks like a great simple recipe and doesnt look to sticky to make also! Will give it a shot soon. Thanks Julian for sharing. Great videos and really enjoy. Keep em coming.

[@thomaskybe5993]

Thanks for sharing, the result is just perfect....love it....Thomas-Denmark

[@tsframos]

Amazing!!! Thx from Brazil!!

[@kp430]

thats a perfect Cornicione on that neapolitan style pizza ,never tried poolish dough before looks lovely to work with, will give it a go ,Thanks for sharing

[@SeaPancakes1]

This was a killer dough recipe. I used caputo nuvola flour with outstanding results! Thank you

[@breichard100]

Made this dough and it came out excellent! It fits my schedule well also, so this is my new go to recipe for Neapolitan. Thanks for sharing. 🤩

[@julian_sisofo]

its my go to too😍 thank you !!!

[@mariamclaughlin7693]

Master pizza maker!!!! 🍕

[@robertotoy5586]

Dude I want to say congrats, this is the best recipe by far of Pizza that I've ever replicated. Thanks a bunch, its pure gold!

[@julian_sisofo]

i appreciate this!!!!

[@patricklavery5144]

thank you im going to try your method

[@kadafii12]

gonna make it

[@MyVitino]

I like your mixing knife :)

[@user-py5sv4mz5s]

I have seen pizzas from over 100 + subcribers your crust is spot on ! I have just purchased an ooni Koda 16 looking forward to a good pizza following your recipe I`m certain I will be happy if I get it close enough to what yours looks like Thank You

[@julian_sisofo]

thank you and enjoy all my content. i have more ideas for the future too. enjoy and thanks for the subscribe!

[@rawfeekee657]

Im going to try this. I have been so frustrated with so many different poolish pizza makers. There is always something they dont account for...making a few pizzas! not 10 or 20! I enjoyee this video so much. Subscribed

[@dmxmaki]

put them into freezer... ezy solution.. i awlays make 9 - 12 doughs... 4 pizzas 3 times ... and again

[@frankpicillo9527]

WOW!!! ❤❤

[@27mmassa]

Great looking pizza

[@julian_sisofo]

Thank you

[@lousekoya1803]

One of the best video I have ever seen ! New sub here from Quebec 😊

[@julian_sisofo]

🙏🙏❤️ welcome

[@lousekoya1803]

@@julian_sisofo Here to stay !

[@Egadirov]

Amazing, thank you for sharing! 👍 I wondering how much yeast needs to be added for 10kg of flour? What is the baker percentage?

[@apuraja25]

Great video! Thanks! What is the ratio of the poolish being used in this recipe? What ratio would be used for 1 kg of flour including the poolish? Basically, using 1 kg for the entire recipe, please.

[@OilPaintingWorkshop]

great video thanks! subbed

[@sm190]

Tried this recipe for the first time and loved it. I've been using Vito's double fermented poolish quite a bit and I wanted to see how this compares. I really liked it; it was super easy to make and I liked how thin it was and how airy yet soft and crispy the crust was. I will definitely make it again.

[@julian_sisofo]

thank you!

[@WithAllMySoul]

Hello, can you point me to the right direction please where can I find the double fermented poolish video? Thanks in advance!

[@_Rami_]

@@WithAllMySoul Hey! The video is called: HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH

[@sdkboss]

So which method is better?

[@ezarbali2713]

what kind of flour do you recommend? Can you recommend some brands ?

[@ginojc73]

Thanks for the video, well done. Question. How long will the dough hold up in the fridge?

[@julian_sisofo]

after balling, 2-3 days max

[@dannmetal6459]

The voice! Gotta be a documentary voice-over dude.

[@miavid5513]

Amazing will try this! What is a personal-size pizza to you? Where I am from that is 9in, but looks around 12in on your video

[@julian_sisofo]

i would say 10-12 inch

[@ranjitpatel496]

Looks really good im going to try this,also whats the percentage hydration? From UK thank you.

[@julian_sisofo]

70% hydro

[@juliefallon-turner6905]

This looks amazing thanks for sharing, would a bulk ferment work and ball the next day? Appreciate your input

[@julian_sisofo]

yes!

[@Igor_KV]

Super

[@tommycatch3727]

Hello Julian, congrats on the pizzas, they truly look fantastic. What brand of flour do you use? I'm curious about its strength or protein content, often referred to as the 'W value' in some baking circles. Can you share more about that? Thx

[@julian_sisofo]

for my neapolitan style pies my go to flour is always caputo 00 blue pizzeria flour (12% protein). if you want a stronger 00 flour try caputo's red pizzeria flour (13%).

[@tommycatch3727]

@@julian_sisofo thank you so much!!!!

[@mhpjay]

Great video! Giving this a shot today. I’m trying to learn about the fermentation process. Is there a book or resource that you suggest?

[@julian_sisofo]

my favorite fermentation book is Tartine. its rated to sourdough. my favorite pizza book is "PIZZA CAMP". a philadelphia native, with a simple pizza dough recipe and lots of topping ideas

[@mhpjay]

Awesome. I’ll give those a read. Thanks for the reply. Keep up the good work!

[@HB1840]

Well done! How long after the dough was refrigerated did you bake?

[@julian_sisofo]

1 hour

[@anthonyrentzepis1010]

Looks awesome bro! When could I freeze the dough balls if making a big batch? I’m guessing to defrost, overnight in the fridge then a couple of hours room temp

[@julian_sisofo]

after balling, 1 hour room temp, then right into the freezer

[@mrgilboa]

Hi Julian Can you share the brand of the cheese? Tnx

[@wonderwoman8208]

Enjoyed your soft spoken tutorial. I have subscribed and plan on coming back.. Although I am sort of a Newbie finally conquered, starters, discard recipes & the grand finale of all...Sour dough bread & pizza. However, I find that I like Poolish Pizza over sour dough. Thanks again for sharing.

[@julian_sisofo]

i agree about using dried yeast instead of sourdough for pizza! enjoy

[@alexandretomaras5471]

Can I double the poolish ingredients as well as the dough ingredients? Or doesn’t work that way? Also, can I bulk ferment for 24 hours or not necessary? I noticed you balled the dough the same day. Thank you!

[@danhem100]

Did you get a read on your final dough temp after balling and before refrigerating overnight?

[@julian_sisofo]

anywhere between 75-82 F is optimal

[@MrAfrica1963]

Julian, I like your videos and your willingness to share your knowledge. Thank you. I have one question: I do not have a pizza oven. I only have access to a regular oven, that at best reaches 500F. Can you share some recipes for Margherita pizza using a common oven?

[@julian_sisofo]

any of these recipes are for the common oven as well. you will need baking stone or steel. preheat the stone/steel in the oven at the highest temperature for at least 1 hour before baking. my best recipe for using a home oven is my NYC dough

[@MrAfrica1963]

@@julian_sisofo thank you for the suggestion

[@veejphotos]

One of the best recipes for Poolish.. with out all the theatrical loud dramatics that other videos have.... which are hard to follow due to their noise. Thanks :)

[@julian_sisofo]

Thanks a lot 😊

[@joepuglia2256]

Great recipe, but I have a question. After you leave it in the refrigerator overnight do you just leave it all the next day as well and then cook it that evening?

[@a007fan]

Love your recipes. On this one I am not clear on how much time do you need to leave the dough at Rom temperature before starting to firm your pizza and bake it ? Tnx.

[@julian_sisofo]

1-2 hours

[@iambricko]

After taking them out of the fridge, how long do you let them sit at room temperature for before cooking them?

[@julian_sisofo]

at least 2 hours! they should be light, fluffy, and not firm!

[@theweekend8469]

Hi, what would the recipe be if you wanted to make four pizzas please?

[@janiceserrano6771]

Hi. I made the poolish last night. Made the dough this morning and just balled. Looks exactly like yours. It’s about to be noon. If I want pizza tonight, what do I do after resting for 30 minutes? Keep fermenting on counter until bake (6hrs) or put in fridge and take out 2hrs prior to baking?

[@julian_sisofo]

definately control the fermentation by keeping it in the fridge. then before using take 2 hours before

[@shnikson]

great video and thanks for the recipe! Just a quick question - if I want to double the flower, the polish should be doubled as well? what is the calculation for this ration?

[@julian_sisofo]

yes double the whole recipe

[@Vroosk]

Nice. I'll try this recipe tomorrow. Did you bake at noon or in the evening ?

[@julian_sisofo]

i baked around late afternoon

[@jurgan92]

Tried this with caputo blue with great success. It outperformed vitos recipes in every way. I'll try to experiment to learn more using this as a "default". I have bought a stronger flour, spadoni pz4 (14%, w325) and will let it cold ferment for 48 hours. Anything you suggest that I adjust in the recipe? Thanks. Subscribed.

[@julian_sisofo]

thank you for this feedback. i think experimenting with flours is the next step so youre headed in a good direction. a stronger flour will yeild a chewier texture i believe. its worth the try. if the dough seems stronger overall with your new flour, you can even up the hydration a little bit more too (with more practice)! however longer fermentation overall will help with that leapording crust. good luck!!

[@gusto86]

Hi Julian, how long do you leave the dough out at room temp the next day before making pizza?

[@julian_sisofo]

2 hours is best!

[@mannydacosta4597]

@@julian_sisofo 👌

[@mariussocaci9554]

how much time did you keep it in the oven? thanks for the recipe!

[@julian_sisofo]

around 2 minutes

[@mariussocaci9554]

@@julian_sisofo I'm using an ooni 12g since few weeks ago and cooking time of 2 min or below didn't get well with high hydration dough, but I will try your recipe tomorrow and see, thanks!

[@donratte4642]

Can the dough balls be frozen for a future use?

[@abejoker]

Pizza with poolish (Julian Sisofo) Poolish 100% water 0.34% yeast Dough 56% water 3.5% salt

[@frapizarro]

If I’m using fresh yeast what would be the ratio?? Thanks

[@julian_sisofo]

fresh yeast is 2x the amount of dry!

[@srkmarine1]

Would you vary the amount pf yeast depending on temp/humidity of your home?

[@julian_sisofo]

not necessarily. as long as your home is between 68-78F

[@po9569]

hi im living in thailand right now. should i lower down yeast? how many degree celsius i should keep while proofing? my room temp are quite high like 30c and up. 🙏

[@julian_sisofo]

so dont lower the yeast, just keep an eye on your fermentation! it may double in size a little bit quicker than normal room temperature!

[@cherylscott5761]

Hello, trying to figure out timing. How long should the dough balls sit out at room temp before forming into crusts?

[@julian_sisofo]

the dough should be fluffy! from the fridge at LEAST 1 hour

[@thomasschafer7268]

😅schönes Rezept. Das Ergebnis ist aber auch deinem Ofen geschuldet. 👍👍🇩🇪🍕🍕

[@stanciellnigga]

can you use sourdough starter in polish, if so, how much?

[@stanciellnigga]

and what would the polish percentage to main dough recipe be in this recipe?

[@stanciellnigga]

and totally hydration of the dough, sorry haha

[@bensilveria2368]

Any specific temperature for the polish water ?

[@julian_sisofo]

60-70 degrees F

[@RobertThomson-eu4gq]

How high do you have the flame on your roccbox when cooking the pizza?

[@julian_sisofo]

preheat the oven on HIGH flame at 800 degrees F for 40 minutes total! then when the pie goes in, lower the oven to LOW flame!

[@jackdavis8786]

What flour would you recommend? I recently used cucco and never turned out like this lol

[@julian_sisofo]

i start with caputo pizzeria blue 00 flour

[@jackdavis8786]

@@julian_sisofo and then do you use a different flour to add to the polish?

[@Hubert9509]

If you say it last about 2-3 days in the fridge... at what celsius is your fridge ? Thanks

[@julian_sisofo]

4 C

[@VaiosAggelopoulos]

Hi, so if i want to make 6 pcs of pizza, should i double the amount of everything and the yeast? or the yeast remains at.5?

[@julian_sisofo]

double everything

[@PrairieMom]

What time the final day did you form and cook pizzas? Did it sit all day until supper time?

[@julian_sisofo]

it needs to be in the fridge for at least 12 hours. then from the fridge, 2 hours room temperature before making pizzas

[@sekine.xelilova]

Hello. What is the recipe for 2 pizzas?

[@dastrix80]

Hi Julian, in order to test your recipe, can I use 1/3 of your quantites in order to 'test' this process? Thanks.Not having much joy with Vitos version

[@julian_sisofo]

yes sure you can, but the yeast will be in a very small quantity. good luck!

[@dastrix80]

@@julian_sisofo No worries. When you say ferment in the fridge over night, assume from 7.40pm in your video to around 5pm the next day (24hrs right?) . Needs to rest for 1hr to warm up from out of the fridge?

[@dastrix80]

Had no luck at all. Dough was incredibly sticky. No chance of forming it.

[@pasajecolon5168]

@@dastrix80 This dough is 70% hydration (high), it takes practice to be able to handle sticky dough. Also, not all flours have a protein % able to handle high hydration. You could lower the hydration to let's say to 68% (Total Flour would be 494g (150+344) and total water = 335g ( 150+185), yeast keeps the same, Salt changes to 12.1g and see if that is enough. But you could also try to do more stretches and folds more often, instead of 2 folds every 30 minutes, do them every 10 or 15 minutes, this will strengthen the gluten structure even more. Don't be afraid of using some flour when forming the balls, after all, anthony mangieri from Una Pizza Napoletana No.1 Ranked Pizza in the World does. (search for "How Una Pizza Napoletana Became the No. 1 Ranked Pizza in the World" in youtube and go to 3:32). You could also, prior to form the balls, place the dough in the fridge for some time until is stiff enough for you to comfortably handle it to form the balls.

[@haunthunterify]

I tried it and it was amazing. Way better than Vito’s Iacopelli by far. I think is due to the small amount of yeast and proofing. The fermentation was also better. Taste was so good and I could taste the slight sourdough like flavor notes. I could eat the crust by itself and no leftovers.

[@julian_sisofo]

🤌🙌🫶 Thank you!!

[@michaelwhitestone6457]

I see via your reply to one of the comments that you can cook the shaped dough after only 1 hour of refrigeration, but how long a time could we leave the shaped dough balls under refrigeration before the dough expires?

[@julian_sisofo]

Up to 48 hours

[@Akribelasurfacing]

And what if we want to freeze the dough? Do we refrigerate first and then freeze? If so, how long does it need in the fridge before freezing and how long does it need to defrost before stretching and baking?

[@sdkboss]

​@@Akribelasurfacing Normally you freeze the dough balls when they are ready to use. So you can put them directly to the freezer. If you want to cold ferment them, then do both. You can take them out of the freezer and put them in the refrigerator 1 day prior baking so they can unfreeze slowly, then 2 hours on the counter depending on the room temperature. Otherwise, maybe 6 hours? You could buy a cheap/simple thermometer as well.

[@edmondfhima8063]

How long do you wait after dough comes out of fridge before making the pizza?

[@julian_sisofo]

at least two hours. it needs to be room temperature and bubbly

[@extrabaltaa]

would you adjust the amount of poolish if you want to make dough for 4 or 6 pizzas ?

[@julian_sisofo]

of course. multiply the recipe appropriately

[@extrabaltaa]

@@julian_sisofo Do I multiply same ratios for the yiest and salt too ? I am trying this weekend !! Many thanks Chef.. or better yet , just tell me amount for 4 pizzas please -_-

[@dustinthebrain]

what's your thoughts on adding honey to poolish?

[@julian_sisofo]

i dont recommend.

[@Doc8404]

How long did you thaw the dough after being in the fridge overnight>?

[@julian_sisofo]

1 hour

[@maticbizjak6709]

Can I make the poolish one day before and use it the next day?

[@julian_sisofo]

yes

[@benjamint.9903]

is it warm water ?

[@julian_sisofo]

room temperature 72 degrees F

[@taichichuanjuan]

When you make the poolish do you add cold water?

[@julian_sisofo]

room temperature

[@taichichuanjuan]

@@julian_sisofo even in summer?

[@ThePizzaGuyJon]

What flour do you use?

[@julian_sisofo]

caputo 00 blue

[@kos.16]

Hi. Why do we add 190 gr. water and 340 gr. flour to 100% (150+150) poolish, if you can just add 64 gr. flour and get the same 70% hydration?

[@julian_sisofo]

because we are looking for a longer fermentation time. also my recipe is to make 3 pizzas.

[@kos.16]

@@julian_sisofo Okay, thank you

[@alby.dangles]

How about doing the forming and folding stages by stand mixer? What kind of times and cues would you use?

[@julian_sisofo]

1 mix the dough and then give it a tension fold after an hour. then i let it rise again an hour and then i ball it up. hope this helps

[@alby.dangles]

@@julian_sisofo Thanks. How long would you mix it initially, and do you do the (single?) fold by hand or in the machine, and for how long? And how do you tell it's ready to rest before balling?

[@stormbroke]

Is there a text of this recipe? Looks worth a try

[@julian_sisofo]

its at the very end of the video. or go to juliansisofo.com

[@stormbroke]

@@julian_sisofo Perfect thanks so much. This is great!

[@emeraldblacc8741]

What is the yeast amount in teaspoons i don't trust my scale to give me an accurate measurement

[@julian_sisofo]

i believe a little less than 1/2 teaspoon is around 1g dried yeast

[@emeraldblacc8741]

@@julian_sisofo thanks

[@haunthunterify]

What was the room temperature while resting?

[@julian_sisofo]

72-76F

[@haunthunterify]

@@julian_sisofo made it today. It was delicious!

[@bertcabardo1289]

I noticed yeast is added only to the poolish. No more yeast was added in making the final dough.. is this different from bread because in bread preparation there is yeast added in making the final dough

[@julian_sisofo]

i dont add any more yeast. i allow time for the dough to rise. you will see that my recipes use very little yeast

[@paulotedesco8295]

Hi Julian. Very often my dough has at least one large bubble (if not more...). Either I pop it and the rim doesn't puff where I do it; or, if I don't pop it, this part of the rim burns. Do you have any ideas why I am having this problem?

[@julian_sisofo]

so first, make sure you create a one inch barrier where you want your crust. if the large, translucent bubbles start to form, simply pop them... your crust will still rise. i pop all of these bubbles (if you like an even colored crust). but if you like those larger bubbles, keep them and dont cook the pizza too long. hope this helps

[@jonnyg177]

If i don't wanna eat until 5pm do i just keep the balls in the fridge until 3pm that day?

[@julian_sisofo]

yes

[@chiusiewcheng461]

My poolish was double a size after 2hours then start to collapse. I tested small amounts into cold water it didn’t float. What you suggest I shall do?

[@julian_sisofo]

are you sure you are weighing the yeast precisely?

[@chiusiewcheng461]

@@julian_sisofo 5gm right? Is that too much yeast ?

[@sharad5733]

@@chiusiewcheng461 The yeast in this excellent recipe is 0.5 gram (i.e. one tenth of what you used). Your dough probably over-proofed.

[@chiusiewcheng461]

@@sharad5733 0.5gm!! Damn I put 5gm 😅😅😅ok I’ll try again thanks dude

[@marinobaricevic3359]

What about water temperature? Cold, hot, room temperature?

[@julian_sisofo]

room temp

[@qualar]

When do you take the balls out of the fridge?

[@julian_sisofo]

i always let the dough have a cold 24 hour fermentation. they come out of the fridge 2 hours before baking

[@qualar]

@@julian_sisofo Thank you

[@sanaSebae]

Please write the measurements thanks

[@julian_sisofo]

juliansisofo.com

[@cicco5833]

Never stir with a knife cause you’ll stir strife. That’s what my mom tells me

[@tomthalon8956]

Gotta eat your pizza on camera and review it!

[@user-fi4ee7vw4n]

5 grams or 0.5 grams?

[@julian_sisofo]

.5

[@theweekend8469]

Unfortunately mine came out too sticky. Where did i got wrong ?😮

[@julian_sisofo]

are you using 00 flour?

[@theweekend8469]

Yes ​@@julian_sisofo

[@MrHukd]

Trying to figure out how many times you let the dough rest. You kept adding times you folded but i lost track. Would be easier to just write the method down in the description as the transcript dont pick up the captions

[@julian_sisofo]

go to juliansisofo.com

[@Barkingtoad1]

Nice video but I want pizza for dinner not breakfast 😂

[@toml6535]

its 69% hydration?

[@julian_sisofo]

i think around there. maybe 70-71%

[@toml6535]

@@julian_sisofo how long do you need between the times? like 15 min? en 15 min rest?

[@Emma-lv4ds]

😍🙏👍🏻❤️🇺🇦

[@ggdajuiceman]

wheres the recipe tho?

[@ggdajuiceman]

you just have your times of day lol thats not help. dont care if its 4:30pm

[@julian_sisofo]

check out my website juliansisofo.com

[@rlucho555]

Sorry but can you write the whole recipe with times included? Resting time and all that... thanks in advance!

[@MrBrandon547]

You have been watching Vito Lacopelli's recepies.......

[@julian_sisofo]

no honey needed in my poolish 🤷‍♂️

[@haunthunterify]

Vito uses wait too much yeast and honey. Hard to digest pizza. I am not a fan of his dough. This one is great in my opinion.

[@sharad5733]

@@haunthunterify Yeah, I believe Vito suggests 6 grams of fresh yeast. As for dry, he thinks on the fly and says "5 grams." I am not an expert but that does sound like a lot. kzbin.info/www/bejne/q2irlWmQr7CaeK8&ab_channel=VitoIacopelli&t=2m

[@antony71p]

only 0.5 grams of yeast ??? other recipies say about 5 grams .....

[@julian_sisofo]

try the recipe for yourself

[@Dipsydoodled]

A little thick for a poolish.

[@mariussocaci9554]

after 8h at 22 degree Celsius room temperature mine was very bubbly, not thick like in the video. I have a precision scale and use Caputo 00, so I am following all the details in this recipe correctly.

[@mariussocaci9554]

unfortunately after mixing the flower and water with the poolish, the dough was too watery, even after resting for 30min. I will have to add 77g of flour to the mix in order to get 60% hydration, this recipe didn't work for me unfortunately 😢

[@Rysperydon]

My dough sticks like hell, your dough in second fold looks not even close to mine - mine is worse than in the beggining, cannot fold it causei t sticks to everything

[@srkmarine1]

I had this issue. I found it was due to me not doing enough stretch and folds.

[@julian_sisofo]

are you using a good quality 00 flour?

[@Rysperydon]

using caputo pizzeria 00@@julian_sisofo

[@comeongyal]

You should create more strength with slap and folds after mixing. Also let it ferment longer