VanBuren Recipes
PIZZA DOUGH W TANGZHONG & POOLISH
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INGREDIENTS W(g) (%)
Total Flour 300
Hydration 220 (73.3%)
Tangzhong
Bread Flour 60 (20.0%)
Boiling Water 120 (40.0%)
POOLISH
Bread Flour 60 (20%)
Water 60 (20%)
Instant Yeast 0.6 (0.2%) ( ~1/8 tsp)
Pizza Dough
All of the Tangzhong
All of the Poolish
Bread Flour 180 (60.0%)
Salt 6 (2.0%)
Water 34 (11.3%)
Diastatic Malt. 1 (0.2%)
Oil 6 (2%)
Total Dough 526.6
Instrucțiuni
Prepare poolish and proof for 1 hour at 82°F. then fridge overnight.
Prepare Tangzhong, cool to room temp. the fridge overnight.
THE NEXT DAY
Put Tangzhong in bowl and add approximately ¾ of remaining water. Mix together to eliminate ALL lumps.
Add salt and and diastatic malt and mix.
Add Flour and mix together.
Add Poolish and remaining water.
As poolish, water, etc. are mixing, drizzle the oil into the bowl.
When mixed, proof for 20 minutes at 82°F.
Stretch and Fold X 4
Proof for add'l. 20 minutes at 82°F.
Stretch and Fold X 4
Ferment for 40 minutes at 82°F or until doubled in size.
Put dough onto a well floured surface and form into a tight ball as typical.
Cover and allow to relax for 1 hour.
Shape dough and prepare as normal if using pizza oven.
IF USING INDOOR OVEN:
Shape dough and spread a bit of watery tomato juice on the dough and place in 550°F oven for 2-2 ½ minutes on the pizza steel.
Remove pizza and add sauce, then broil on high for 2-3 minutes until crust starts to brown.
Remove pizza and add toppings, return to oven and broil for add'l. 4-6 minutes, or until desired degree of doneness.
(I believe I would sauce and top the pizza altogether and then broil)
Note
Adapted from: https://www.youtube.com/watch?v=1DWHnkSwD48
Authored by: Novita Listyani
Her recipe did not call for any oil. Other recipes I've seen call for 2% oil, so I've reduced the water by that amount and replaced it with olive oil.
If using the pizza oven, I'd consider skipping the tangzhong prep and just add the flour, water, etc. to the rest of the ingredients when mixing everything together.
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