I would take a screen shot of the ingredients list and make the poolish... wait the 16 hrs. Also take a screen shot of the final ingredients list... because the poolish becomes an ingredient that you add. Then add all of the ingredients in order like the video (ignore the inoculated water and use the poolish). In the end the poolish is 240 g. so no need to weigh. Day 1. 1. Make poolish 16 hrs in the fridge. Day 2 1. Add water to mixer (or bowl for hand mix) 2. Dissolve yeast into water 3. Add 00 flour and mix on low 4. Add half of the poolish until mixed in about 1 min. Then add the second half allow to mix in. 5. Add salt little by little so it incorporates evenly. 6. Mix for 5 min. On low 7. Let rest for 1hr covered in the fridge. (Allow it to relax...it will be very smooth) 8. Weigh out and ball up. Personally I divid the dough into 7 dough balls. Mine came to 284 g. each.
@marcoisabella17242 жыл бұрын
I agree. The inoculated water step is confusing, and doesn’t seem right to me.
@fusfea Жыл бұрын
Excellent, I keep a sourdough starter going all the time anyway when I bake my bread
@trwpizza30212 жыл бұрын
I like the way he chopped down the mozzarella with the dough cutter, need to try that tonight. I have 6 dough balls awaiting me in the fridge. :)
@ericrollins460717 күн бұрын
Why after mixing does it immediately go into the fridge for an hour -- it doesn't need to rise at room temperature for a bit?
@yojimboflm2 жыл бұрын
where can I find this wooder he keeps talkin about?
@ksw8845 Жыл бұрын
May I ask what the temperature of the refrigerator is?? 😀
@johnlocke3481 Жыл бұрын
I can't find wooder at any of my local grocery stores 😭
@gbahat2 жыл бұрын
I pray the dome comes back on sale. I ordered it when it came out but had to cancel due to unforeseen events. Now I’m ready!!!
@chicomendez4680 Жыл бұрын
same ol problems in 2023... not enough units out there or logistics have completely crumbled...
@jameshobbs2 жыл бұрын
does he keep saying Neopolitun?
@stockfreak112 жыл бұрын
The Poolish never made it into that dough mixture ???? 🤔🤨🧐 @gozney
@MoritzTybus2 жыл бұрын
Agree. On the website they combine 240g preferment with 80g water. That is basically a more watery dough and doesn't look anything like what he put in there in the video.
@stockfreak112 жыл бұрын
@@MoritzTybus it’s weird that the Mike’s video tutorial does not mirror the recipe . Not Gozney like at all to put out such a video
@congarong232 жыл бұрын
Lovely man. I am looking for a mixer and that small one is perfect. Please tell me the make and model
@lochvonsavoy2936 Жыл бұрын
"Nailed it" soo British 😂
@ShailPM5 ай бұрын
damn that looks perfect
@FramBogazKitchen2 жыл бұрын
They look gorgeous! Certainly going to try this recipe. Thank you 🙏
@Nemesiss3722 жыл бұрын
I have a question about the set up there. Are you cooking in an outdoor kitchen or can the Dome & Roccbox be used indoors (with a chimney)? I’m building a new kitchen extension and I am on the list for a Dome the next time they are available, so I am really keen to hear your answer. The dough looks amazing by the way, A1 Pizza.
@ElGrecoDaGeek2 жыл бұрын
I'm not with Gozney, but my understanding is that if properly vented you can use them indoors, but that also means return air into the facility is adequate to make up for the expended oxygen. They do advise against it unless you know what you're doing.
@terencevasquez2 жыл бұрын
They Definitely have a chimney set up. I believe they also have a commercial hood over the ovens.
@wildhunger5232 жыл бұрын
Very interesting and delicious recipe! Thank you for your good mood!
@CaptainC0rrupt2 жыл бұрын
Why a low protein flour ? Would that withstand the long fermentation ?
@ihauntghost2 жыл бұрын
I’d be interesting i know this too, I thought the longer fermentation time needs a stronger protein flour
@CaptainC0rrupt2 жыл бұрын
@@ihauntghost exactly. Especially while adding an a preferment on top of that.
@DouglasCleary2 жыл бұрын
@@Pizzaman-kv9ii Perhaps because I have never heard of someone saying use AP over bread flour.
@mikey196082 жыл бұрын
The reason he says don't use bread flour is because he is using a hi temp oven, bread flour will burn, AP flour will most likely be more moist. 00 flour is more suitable provided you use the correct flour as well, such as the Caputo blue (Pizzeria) and not the Caputo 00 red (Chef flour), Chef flour is for home use low temp ovens (500 F).
@jelly.18992 жыл бұрын
That's absolute nonsense. Why would he advise low protein? If I can't find a good flour I use fine grained flour and do add some grams of extra gluten powder. 14,5g protein with 69% hydration. And why would a bread flour burn easier? What's the logic behind that?
@nkay95 Жыл бұрын
What’s the dough mixer called?
@gozney Жыл бұрын
Sunmix 6!
@rasmussmith39032 жыл бұрын
Do you really have ‘... 240g of preferment and 80g of your water ...’ in that tiny little glass bowl of inoculated water?
@Theo-uv1kq2 жыл бұрын
I was thinking the same thing hey. They didn't get the recipe right with what he's actually doing with the inoculated water.
@TheJoshuaGR2 жыл бұрын
for sure they dont. i just tried to make it and the sound it made in kitchen aid was like a wet bag being slapped against a wall.
@MoritzTybus2 жыл бұрын
Agree, very different to the recipe on the website. What he puts in there can be 10g preferment max
@rasmussmith39032 жыл бұрын
Maybe I solved it. He is only making 4 dough balls so he only has 120g of preferment and 40g of water. Could be 160g in that small glass bowl.
@SamuelBak-d5w2 жыл бұрын
@@rasmussmith3903 it's still doesn't makes sense.. 40g of water out of 120g sourdough is 33% which will make it a liquid sourdough, Not inoculated water..
@paulrose19972 жыл бұрын
What mixer is that?
@harbeh2 жыл бұрын
i want to know too
@amirmajidimehr6402 жыл бұрын
It is a sumix.
@paulrose19972 жыл бұрын
@@amirmajidimehr640 Thanks, Amir
@harbeh2 жыл бұрын
@@amirmajidimehr640 ty!
@yojimboflm2 жыл бұрын
Famag IM-10 and I'M-10S Spiral Dough Mixer...im guessing
@jongrainger2 жыл бұрын
Im my opinion this is the most unnecessarily complicated version of a classic recipe - but the ovens are great.
@re-de2 жыл бұрын
Wodour
@Suwr1954 ай бұрын
Sourdough isn’t sour if it’s done the right way for pizza. If you have higher standards and love a better taste. Go only for sourdough pizza. Leave the dry or wet yeast away, that’s crab for lazy people… 😊
@erlanggalaimena40973 ай бұрын
So bassicly you saying that franco pepe is lazy person because i watch him using cake yeast and sourdough
@yungy1209 Жыл бұрын
why does he say water like that lmao
@مملكةوصفاتامحفصة2 жыл бұрын
🌹🌹😍👍👍
@Nn-uh2kb4 ай бұрын
Someone teach this guy how to pronounce water!
@SustainVT3 ай бұрын
I think he went to the Brad Leone School of Pronunciation.
@chancemiller9340 Жыл бұрын
What is “wudder”?
@tonyabate4673 Жыл бұрын
What is going on with this one @gozney? 1) He clearly says “powdered yeast” and he says that might sound weird but it’s necessary to put “beer yeast” in the recipe and that it develops malty flavor. But none of this is mentioned in the instructions. Is he using brewers yeast, often referred to as powdered yeast when used as a health supplement? I’ve never heard of someone using “beer yeast” and normal bakers active or instant dry yeast interchangeably. 2) His “inoculated water” in the video looks nothing like the quantity or consistency produced by the directions. 240g of 100% hydration preferment mixed in 80g of water looks like a rather large amount of thick batter. He’s holding a tiny quantity of a clear, watery substance. If this three day, more complicated, more labor-intensive, “secret recipe” style recipe is going to be worth the trouble of embarking on for us at home the instructions need to be completely sorted.
@martinjern21372 жыл бұрын
Still take some 43 hours to make...., prefer the biga by Vito...
@Writeshak Жыл бұрын
This is too complicated for a simple recipe. Great oven btw.
@henrysiddoway73712 жыл бұрын
sheesh
@CsabaKissColorado5 ай бұрын
Two years of research? Give me a break. It's been done before, you know that, don't you? Just watch Adam Atkins, it'll save you the pretentiousness.
@RustyBotStudios2 жыл бұрын
Neapolitan not Neopolotan. 😂
@m4a1carbine1232 жыл бұрын
Thank you Pizza jew ✡️
@hunterpaintingsforsale5067 Жыл бұрын
I hate burnt pizza
@jakeke2 жыл бұрын
Coming from a pizza chef, I'd skip any advice in this video
@jon1268 Жыл бұрын
Why?
@tommyboy41285 ай бұрын
Hey armchair QB…. I don’t see you anywhere showing off your alleged skills. Weak