Puffy, high hydration pizza with Poolish out of Caputo Nuvola - made with Ankarsrum Assistent

[@BeaverMonkey]

Finally found a video that makes pizza exactly as I do! I was looking into mixers to keep my hands from falling off and was leaning towards ankarsrum. Watched a bunch of videos and wasn't satisfied with their pizza results. Thanks to your video, I'm going to pull the trigger on the Ankarsrum! Your pizza looked great! Poolish is the way to go! 🙂

[@genuss.manufaktur.moehlin]

Glad it was helpful!

[@MNIU_]

I'm subscribing with hopes for more videos with the ank... don't let me down! lol because there really isn't enough

[@genuss.manufaktur.moehlin]

Fully agree, there are really not enough videos out there. Anything specific you want to see? The Ank is amazing and a work horse too.

[@drunkviggo7263]

I just made pizza dough with a poolish for the first time this past week. The crust puffed up and was crunchy crunch on the outside. I am happy because my crust wasn't puffing up the way I was doing things before.

[@genuss.manufaktur.moehlin]

Glad to hear 👍🏻 I feel to go with poolish just makes certain things easier and the taste is better too 😁

[@kvast13]

Looks awesome :) You dont need to add flour to the dough proving box. The dough will absorb the flour and change hydration.

[@genuss.manufaktur.moehlin]

Good hint. Never thought about it, didn't feel like the balls will fully incorporate the flour. Will give it a try without next time. Cheers!

[@xxPhoenixX-sg9tr]

Won’t change it to where you notice. Just don’t use a lot

[@anthonyvink7153]

I just did a test of 24 room temp (RT) poolish then add to dough the next day, then another day about 21 hrs at RT before balling. I make pizza dough for homemade pizza kits for butcher and cheese shop and don’t have enough space in the fridge. It came out better then the version without the poolish.

[@genuss.manufaktur.moehlin]

Thanks for your input 👍🏻 I regularly keep pizza dough at RT for 24hrs and get great results too. If not enough space in the fridge, that's anyway the only solution. Not sure for how long the dough should be out at RT at max but if it works fine for you, brilliant 👍🏻

[@ivanboschi3084]

hi, thank you for the video. I can not understand when it is time to stop the dough in the second step. Thanks!

[@genuss.manufaktur.moehlin]

Thanks, you are welcome. The time varies a lot and is depending on many factors such as the flour you use, the ambient temperature, speed of kneading, etc. You will get a feeling for it but I stop kneading as soon as the dough has a smooth surface and is not sticky anymore. In hot summer days, I even put it between kneading in the fridge to rest for 20-30min and start kneading again until smooth and not sticky. Hope this helps a bit.

[@ivanboschi3084]

@@genuss.manufaktur.moehlin thank you very much for your answer! 😃

[@ArielSacerdoti-f2k]

Thank you, looks great. I am considering purchasing the Ank and wondering exactly about this type of high hydration pizza dough. We re succesful in pushing to 80% or more, with high force flour, say W400? Comparing to a spiral semi professional mixer (not planetary) that will do the job great but is less versatile than Ank and takes up more space. Thanks

[@genuss.manufaktur.moehlin]

I recently did 90-100% hydration ciabatta with the ank but every machine can do this because you just "mix" the dough and not really knead it. After mixing, the gluten are developing by stretch & fold. I bought the Ank because of its versatility and small footprint.

[@ArielSacerdoti-f2k]

@@genuss.manufaktur.moehlin Thanks, much appreciated

[@hreple]

Really nice video. Can’t wait to try the recipe. Only done 60ish percent cold fermented dough so far and not happy with the results. Well it’s ok, but nowhere near your airiness. Regarding the ankarsrum. Have you tried the hook as well as the roller? Curious to hear what you prefer. I also note you don’t use the little “hand” at start but let the roller do all the work. To me it looks like the roller never kneads the dough enough but I’m probably wrong looking at your amazing results.

[@genuss.manufaktur.moehlin]

Thanks. I did try the hook once but definitely prefer the roller. I guess it's just a personal preference. I use the little "hand" as soon as all ingredients are mixed but you can also it at the beginning. Did my first 100% hydrated dough last week, it works perfectly fine with the roller 😊

[@DilayDogan]

Thanks for the recipe and your advice in the comments section. My question is about the yeast qty. Generally speaking, for this amount of dough, some 1 g of yeast is used. PizzApp output is also

[@genuss.manufaktur.moehlin]

Thanks for the question. Excessive is relative. Personally, I would go for as little as necessary because the yeast can overwhelm the gut, causing gas which then can lead to bloating and pain. In short, I just feel much better after eating my own dough, it's not as "heavy".

[@xxPhoenixX-sg9tr]

This recipe is Vito lacapelli’s the reason for the 5g is it’s getting cold fermented. Make sure you use a big enough bowl when you do this or that will happen

[@austin5310]

Hello, How many grams of dry yeast should I use equal to 5g of fresh yeast? What water temperature did you use? What was the speed of the mixer you used and how long did you let the mixer run? I just found out about your channel because I bought an Ankarsrum and am trying to find out how to use it. hardly any recipes using Ankarsrum. It would be great if you could add more details such as the speed and how many minutes you kneaded the dough you used for the specific recipe. thanks!

[@genuss.manufaktur.moehlin]

To convert from fresh yeast to active dry yeast, multiply the fresh quantity by 0.4. Active dry yeast must be hydrated in warm water before being incorporated into a dough. To convert from fresh yeast to instant dry yeast, multiply the fresh quantity by 0.33.

[@genuss.manufaktur.moehlin]

Hi Austin. Although the Anka works a bit different than others, the basics are still the same. Whenever I work with high hydration dough, I use cold water because it helps not to overheat the dough. I never go faster than level 3, most of the time use speed level 2.

[@genuss.manufaktur.moehlin]

You will and have to get a feeling for when the dough is ready. Start with the following procedure, mix for 10-15min on speed level 2, stop and cover the dough to rest for 20min, start kneading again at level 2, stop and cover the dough to rest 20min. Take out and stretch & fold.

[@sidesw1pe]

At 1:56 you mention the dough is 70% hydration, but you’ve used 400g water and 700g flour? Wouldn’t that be like 64% hydration? I was just curious how you work this out. Very nice vid by the way, I’ll be following your steps starting tomorrow.

[@genuss.manufaktur.moehlin]

You are right that the main dough does consist of 400g water and 700g flour but the Poolish consist of 300g water and 300g flour. I just calculated the total amount of 700g water and 1000g flour which results in 70% hydration in total. Let me know your result and good luck!

[@sidesw1pe]

@@genuss.manufaktur.moehlin That makes sense, thanks.

[@Al-op4xl]

How many balls does this make?

[@genuss.manufaktur.moehlin]

It's 1.7kg dough, you can do e.g. 7 balls à 240gr or 6 balls à 280gr, etc. it really depends on the size of the balls.

[@ahmetfatihgulcan2592]

I'm wondering how should I calculate the amount of the poolish and main dough depending on the how many pizza balls i want to have? I'd be very happy if there is a formula for it.

[@genuss.manufaktur.moehlin]

I can recommend you to use the PizzApp for this. The option to select "Poolish" wasn't available when I did this video (or at least I did not recognize it) but you can select Poolish (under settings). Basically, the app is very simple, it all starts with the number of pizza's you want to make (balls) and the weight of each ball. After selecting the % of hydration and the fermentation time, the app tells you exactly how much ingredients you need in total as well as the ingredients for the Poolish and the main dough. I did try it 2 weeks ago and it worked well.

[@ahmetfatihgulcan2592]

@@genuss.manufaktur.moehlin thanks for your valuable answer! I'm gonna try the app.

[@ChrisandFred07]

Looks awesome! For how long do you kneed the dough in the Ankarsrum? And at what speed?

[@genuss.manufaktur.moehlin]

Thanks 👍🏻 This dough was only kneaded around 20min (didn't stop the time). The dough is still sticky directly after the kneading, therefore the 30min rest which really makes a difference. The speed from the Ank is always around 1-2 for all my pizza dough's.

[@xxPhoenixX-sg9tr]

This is Vito’s recipe

[@genuss.manufaktur.moehlin]

Correct, Vito and others used basically the same recipe 👍🏻 the difference is just in the type of flour and the equipment.

[@CasaTRUSCELLO]

what percentage of hydration have you achieved? no more than 70%?

[@genuss.manufaktur.moehlin]

I think it was around 83% but it's not worth the effort nor does it make sense for the customers who need to learn how to handle the dough.

[@kimrodriguez3481]

Please edit description. 700 grams flour isn't listed in the main dough section. Thanks. Looks good! I'll try it soon.

[@genuss.manufaktur.moehlin]

Done! Thanks for the hint, Kim 🙏🏻👍🏻

[@mfrankel2001]

Can you share what kind of mixer that is please?

[@genuss.manufaktur.moehlin]

Sure - it's the Ankarsrum Assistent and I love it 👍🏻

[@mfrankel2001]

@@genuss.manufaktur.moehlin Thank you, my friend.

[@Iranian..]

Excellent, can this method be done by hand?

[@genuss.manufaktur.moehlin]

Sure! You can do it by hand as well. I also did all dough by hand before I invested in a machine.

[@Starboy-kz7lc]

Good pizza 😋

[@genuss.manufaktur.moehlin]

Thank you Ylli Koçi 🙏🏻

[@RustyBotStudios]

Corn? Did you put corn on your pizza?

[@genuss.manufaktur.moehlin]

I don't but some customers do and that's totally fine.

[@floriankrappweis6444]

Hi, how long do you put the dough in the ankarsrum?

[@genuss.manufaktur.moehlin]

Thanks for the question, Florian. Initially I was kneading the dough quit long (around 40-50min) but meanwhile I just knead around 20min, stopp the machine, cover it for 20min and let the dough rest, knead again for 10min and afterwards it's done. Time indications are difficult and not exact. You will see or get the feeling when the dough is ready. In summer time, I will let the dough rest in the fridge for 20min (in the Ankarsrum bowl). Hope this helps

[@RamanSingh-lj9wn]

I also have an Ankarsrum and when I try this recipe it turns out too wet. The dough looks nothing like yours. What could be causing this? I use a scale to measure all my ingredients.

[@genuss.manufaktur.moehlin]

What flour did you use?

[@RamanSingh-lj9wn]

I've used caputo and king arthur 00 with the same result, I make sure the dough does not go over 21 degrees and I still get a liquid like dough when I try 70%. I have made 63% successfully. I can't seem to figure out what I'm doing wrong@@genuss.manufaktur.moehlin

[@genuss.manufaktur.moehlin]

@@RamanSingh-lj9wn I don't know King Arthur flour but 70% hydration should be possible with any Caputo flour. Try the following: if you finish kneading with the Ankarsrum, let the dough rest in the bowl (eventually let it rest in the fridge for 20min). Afterwards stretch & fold a few times and let it rest for another 20min (just cover the dough with the bowl). Stretch & fold and rest again if needed. You should see a huge difference after every 20min rest.

[@RamanSingh-lj9wn]

Do you do anything in the kneading process to give the dough more structure? In your video your dough looks like it can keep a ball shape before you even let it rest, doesn't look sticky either. I will try what you mentioned, thank you@@genuss.manufaktur.moehlin

[@genuss.manufaktur.moehlin]

@@RamanSingh-lj9wn as soon as the gluten network is developed as it should, it keeps the shape and isn't sticky anymore. It does sometimes also happen to me, that the dough is still sticky when I take it out from the Ankarsrum. Patience (rest, stretch&fold, rest, stretch&fold, etc.) does help in that case.

[@janetlyn523]

What brand machine is that?

[@genuss.manufaktur.moehlin]

It's the Ankarsrum Assistent - a true workhorse 👌🏻

[@lucapuzzoli8363]

You and I have the exact same recipe LOL

[@genuss.manufaktur.moehlin]

It's still my favorite recipe - so easy and delicious 👌🏻

[@y0uRF4t3]

Only suggestion is not to put oil in the dough, as that makes it a lot weaker.

[@genuss.manufaktur.moehlin]

Thanks for the input.

[@dilboteabaggins]

To be fair, 70% isn't particularly high or sticky

[@genuss.manufaktur.moehlin]

It strongly depends on the skills but happy to hear that 70% isn't high or sticky for you 👌🏻

[@Iranian..]

And the edges of my pizza bread will never have big bubbles like your bread, even at 70% 🥺

[@genuss.manufaktur.moehlin]

What temperature do you have in your oven? Are you stretching the dough by hand or with a rolling pin? I get these edges by pressing from the middle outside, not touching the edges at all. You can find good videos which explain pizza canotto style.

[@genuss.manufaktur.moehlin]

You can get an idea of the stretching method when you watch my other video (time stamp 12 seconds).

[@Iranian..]

@@genuss.manufaktur.moehlin I don't touch edge, and my oven temperature is 220

[@genuss.manufaktur.moehlin]

@@Iranian.. maybe it's the oven temperature because I use around 450 degree C and it needs around 60-90 seconds to bake it.

[@Iranian..]

@@genuss.manufaktur.moehlinthanks for answering, maybe, do you know that what percentage of protein does the flour you use have?

[@Jablonski277]

Pizza with poop.

[@genuss.manufaktur.moehlin]

Yeah indeed