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Old 03-06-2012, 11:00 AM   #1
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Dough from a poolish is the way to go

Crust flavor will improve greatly. These pizzas range from 2-4 day cold ferments.

Recipes to follow.

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Old 03-06-2012, 11:06 AM   #2
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+1
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Old 03-06-2012, 11:54 AM   #3
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I just saw the same thing recently on America's Test Kitchen.

I love bread made with this technique. It almost has a sourdough flavor which I'm sure would translate well to pizza crust.
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Old 03-06-2012, 12:12 PM   #4
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Bingo. I do a 17 hr room temp poolish with 100% of the water and 25% of the yeast.
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Old 03-06-2012, 03:46 PM   #5
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Could you be convinced to share the gritty details on how you created such a yummy looking crust, Nestlund?
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Old 03-06-2012, 05:34 PM   #6
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Hate to appear dumb, but what's a "poolish?"
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Old 03-06-2012, 05:40 PM   #7
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It's a sticky dough made of flour, water, salt, and a small amount of yeast, usually left to ferment for one or more days before baking.
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Old 03-06-2012, 06:25 PM   #8
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No salt in this poolish though. I find it kills some of the yeast. A poolish though is meant to ferment the dough quicker so its less wait time and u still get a quality good tasting crust.
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Old 03-06-2012, 06:49 PM   #9
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Quote:
Originally Posted by Zereh View Post
Could you be convinced to share the gritty details on how you created such a yummy looking crust, Nestlund?

Agreed ... this looks wonderful !! Would love to have the recipe
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Old 03-06-2012, 10:17 PM   #10
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Those look great!
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