"The Pizza Bible" Pizza Dough Recipe!! скачать в хорошем качестве

"The Pizza Bible" Pizza Dough Recipe!!

Tony Gemignani (pizzaiolo/author of "The Pizza Bible" I'm referencing) refers to his 'master dough' for many of his recipes. Here is my take on his 'master dough with starter', substituting his 'TIGA' (70% hydration BIGA, or Tony's BIGA) for his poolish. Caputo Pizzeria flour (best deal, 4kg for under $30) https://amzn.to/3rXMaok 2kg - https://amzn.to/3qj46tb 5kg big bag - $34 - https://amzn.to/3rUkhOk The total weight of both his poolish and TIGA come out to 94g, 90g is used for the dough. Poolish: 47g flour used for dough (malted bread flour or hi-gluten) [100%] 47g cold water [100%] .12g active dry yeast [.25%] Makes 94g poolish, 90g to be used for dough TIGA: 55g flour used for dough [100%] 39g cold water [70%] .14g active dry yeast [.25%] Makes 94g TIGA, 90g to be used for dough For both the TIGA and poolish, mix and leave to ferment room temperature for 18 hours. Refrigerate for 30 minutes before making the final dough with it. At the time you put your preferment in the fridge, I would put 210g cold water in the fridge or even freezer as using ice cubes in a dough recipe is not very fun. Final dough: 453g flour (hi-gluten or bread flour, malted preferably) 210g 'ice' water (cold is fine) [46%] 90g TIGA [20%] 70g warm water (80-85 F) [16%] 9g sea salt [2%] 9g diastatic malt powder [2%] 5g extra virgin olive oil [1%] 2.2g active dry yeast [.5%] Procedure [by hand, my way, buy the boo to see his ;)]: 1. mix active dry yeast and warm water, make sure you see bubbles, if you do, keep it ready, if not, discard and either try more yeast or buy more yeast. 2. add 210g ice water to bowl 3. add malt and yeast/warm water mixture to bowl 4. add TIGA/poolish to bowl 5. add oil to bowl 6. add flour to bowl 7. add salt to bowl 8. mix/knead for 8-12 minutes 9. rest covered on counter for 20 minutes 10. ball and refrigerate 24-48 hours before use 11. remove from fridge when preheating oven 12. cook at 500-550 F 13. enjoy! **WITHOUT STARTER** 453g flour (bread flour or hi-gluten, malted preferably) [100%] 225g ice water [50%] 70g warm water (80-85 F) [15%] 9g diastatic malt powder [2%] 9g sea salt [2%] 5g extra virgin olive oil [1%] 4.5g active dry yeast [1%] 1. Throw every ingredient as stated above in bowl (besides TIGA/poolish as they are n/a for this) 2. mix/knead 8-12 minutes 3. rest covered room temperature 1 hour 4. refrigerate 24 hours 5. degas the dough for 30 seconds via hand or mixer 6. divide and ball the dough 7. use 24 hours later **the bulk fermentation replaces the usage of a preferment in this case.