Different Types Of Pizza Dough Pt.2
  1. Previously I showed the difference between direct Pizza dough and pre-ferments in terms of composition.

  2. This is how to combine each with the remaining ingredients to make a final dough at 65% hydration.

  3. Biga: Starter (200g flour + 65ml water + 1.2g yeast) + 200g flour + 195ml water + 12g salt

  4. Poolish: Starter (200g flour + 200ml water + 1.2g yeast) + 200g flour + 60ml water + 12g salt

  5. Sponge: Starter (200g flour + 130ml water + 2g yeast) + 200g flour + 130ml water + 12g salt

  6. Direct dough: 400g flour + 260ml water + 4g yeast + 12g salt

https://www.instagram.com/reel/DJPE5wFIAJz/?igsh=bmdnMnFuOGtwa2pk

Course🥣Base

Diets🌱Vegan...

Category🌾Dough

Cuisine🇮🇹Italian

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 1h

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