Making Pan Pizza Dough Using a Poolish Starter by Chef LeoJun 22, 2020Posted by Forno Bravo
While thin crust pizza is delicious, deep dish pizza also continues to create fans around the country. A great, master, slow-fermented dough can be used for several different pizza styles. Grandma Style, Sicilian Style, and Detroit Style are just a few! Creating this master dough is all about developing the flavors over time. The addition of a poolish starter to a basic dough recipe elevates it to a whole new level. And the best thing is, it is not hard to do!
In this 3-part video series, Chef Leo Spizzirri, Master instructor at the North American Pizza and Culinary Academy takes you step by step through the recipe and the process of making, mixing, and baking this style of dough into a final product that is light and crispy, while tasting complex and incredible.
Episode 1: Recipe and Making the Poolish
Poolish is a wet, sloppy, pre-fermentation ingredient for pizza dough. It is made with flour, water, instant dry yeast, and time (16-18 hours of resting!) It deepens the flavor of the final dough without stiffening it. In this episode, Chef Leo walks you through the full recipe and demonstrates making a large batch of poolish. (The recipe for a smaller batch is available in the header of the video – 1/5 scale for home kitchens and residential mixers.)
Episode 2: Making and Dividing the Dough
The final product is a 70% hydration dough that incorporates poolish, plus both superior 00 flour (13% protein / W-330) and Semola Rimicinata flour for strength. It also includes water, fine sea salt, EVOO, and a bit more yeast as a “kicker.” In this video, you’ll learn how to blend the ingredients for the best texture, as well as how to divide and form the dough into balls that are finished into a bit of a log shape. (This shape makes stretching the dough into the pan easier in a later step.) For the best results, the dough will then rest and develop in the refrigerator in an air-tight dough box for an additional 24-48 hours.
Episode 3: Baking Your Grandma-Style Meatball and Cheese Pan Pizza
In the final episode, Chef Leo shows you how to take the finished 700g dough ball and gently stretch it into a shallow 12″ x 15″ pan for making your pizza. He tops the dough with lightly crushed baby Roma tomatoes, broken up meatballs, mozzarella cheese, and ricotta/parmesan cheese dollops. This combo is a favorite of his family, and will be adored by your family as well! Enjoy!