Tony Gemignani Poolish Food

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POOLISH



Poolish image

Provided by Tony Gemignani

Categories     Bread

Yield Makes 90 grams

Number Of Ingredients 3

0.12 gram (one-third of 1/8 teaspoon) active dry yeast or 0.36 gram fresh yeast, broken into small pieces
47 grams (3 tablespoons plus 1 teaspoon) cold tap water
47 grams (1/4 cup plus 2 tablespoons) flour used in dough recipe

Steps:

  • Put the yeast in a small bowl, add the water, and whisk vigorously for 30 seconds. The mixture should bubble on top. If it doesn't and the yeast granules float, the yeast is "dead" and should be discarded. Begin again with a fresh amount of yeast and water.
  • Add the flour and stir well with a rubber spatula to combine. The consistency will be quite thick, resembling a thick pancake batter.
  • Scrape down the sides of the bowl, cover the bowl with plastic wrap, and let sit at room temperature for 18 hours. Refrigerate for 30 minutes to cool slightly before using.
  • If you are not using the starter right away, you can store it in the refrigerator, though I suggest keeping it for no more than 8 hours. Bring to cool room temperature before using.

EASY POOLISH PIZZA DOUGH



Easy poolish pizza dough image

This Neapolitan style poolish pizza dough is super easy to make.

Provided by Tom Rothwell

Categories     Main

Time P1D

Yield 4

Number Of Ingredients 4

630g 00 flour
370g water
14g salt
0.6g dried yeast

Steps:

  • Make the poolish - mix 300g water and 300g flour with 0.6g dried yeast in a large mixing bowl.
  • Cover (with cling film or plastic bag) and leave to prove for around 10 hours at room temperature (or until the poolish is really frothy with lots of bubbles).
  • Mix 70g water, 330g flour, and 14g salt into poolish to form large pizza dough.
  • Cover and leave to rest for around 1 hour.
  • Knead dough for 5-10 minutes (or until dough is stretchy and smooth).
  • Cover and leave to rest for around 1 hour.
  • Divide and shape dough into 4 equal dough balls.
  • Cover and leave dough to prove for around 8-10 hours (or until doubled in size with small bubbles).
  • Shape and cook your excellent poolish pizza dough!

Nutrition Facts : Calories 600 calories, Fat 20 grams fat

TIGA



Tiga image

Here are the two starters I use most frequently in this book and in my restaurants. Tiga is my slightly more hydrated version of a classic biga starter, which is usually between 50 and 60 percent water. This "Tony's biga," which I call "Tiga," has 70 percent hydration. My [poolish](/recipes/food/views/51255820) follows the traditional proportions of equal parts water and flour, so its hydration is much higher at 100 percent. In general, unless I specify otherwise, use the same flour in your starter that you will be using in your dough. I always make starters with cold water to slow down the fermentation process for greater flavor complexity. It's helpful to use a clear glass bowl so you can see how well your starter is fermenting.

Provided by Tony Gemignani

Yield Makes 90 grams

Number Of Ingredients 3

0.14 gram (one-third of 1/8 teaspoon) active dry yeast or 0.42 gram fresh yeast, broken into small pieces
39 grams (2 tablespoons plus 2 teaspoons) cold tap water
55 grams (1/4 cup plus 3 tablespoons) flour used in dough recipe

Steps:

  • Put the yeast in a small bowl, add the water, and whisk vigorously for 30 seconds. The mixture should bubble on top. If it doesn't and the yeast granules float, the yeast is "dead" and should be discarded. Begin again with a fresh amount of yeast and water.
  • Add the flour and stir well with a rubber spatula to combine. The consistency will be quite thick.
  • Scrape down the sides of the bowl, cover the bowl with plastic wrap, and let sit at room temperature for 18 hours. Refrigerate for 30 minutes to cool slightly before using.
  • If you are not using the starter right away, you can store it in the refrigerator, though I suggest keeping it for no more than 8 hours. Bring it to cool room temperature before using.

MASTER DOUGH WITH STARTER



Master Dough with Starter image

Provided by Tony Gemignani

Categories     Bread

Number Of Ingredients 8

2.2 grams (3/4 teaspoon) active dry yeast
70 grams (1/4 cup plus 1 tablespoon) warm water (80°F to 85°F)
453 grams flour (3 1/2 cups) with 13 to 14 percent protein, preferably All Trumps, Pendleton Flour Mills Power, Giusto's High Performer, King Arthur Sir Lancelot Unbleached Hi-Gluten, or Tony's California Artisan Flour
10 grams (1 tablespoon plus 1/4 teaspoon) diastatic malt
210 grams (3/4 cup plus 2 tablespoons) ice water, plus more as needed
90 grams Poolish or Tiga
10 grams (2 teaspoons) fine sea salt
5 grams (1 teaspoon) extra virgin olive oil

Steps:

  • Put the yeast in a small bowl, add the warm water, and whisk vigorously for 30 seconds. The yeast should dissolve in the water and the mixture should foam. If it doesn't and the yeast granules float, the yeast is "dead" and should be discarded. Begin again with a fresh amount of yeast and water.
  • Combine the flour and malt in the bowl of a stand mixer fitted with the dough hook.
  • With the mixer running on the lowest speed, pour in most of the icewater, reserving about 2 tablespoons, followed by the yeast-water mixture. Pour the reserved water into the yeast bowl, swirl it around to dislodge any bits of yeast stuck to the bowl, and add to the mixer. Mix for about 15 seconds, stop the mixer, and add the poolish or tiga.
  • Continue to mix the dough at the lowest speed for about 1 minute, until most of the dough comes together around the hook. Stop the mixer. Use your fingers to pull away any dough clinging to the hook, and scrape the sides and bottom of the bowl with a bowl scraper or rubber spatula. Check the bottom of the bowl for any unincorporated flour. Turn the dough over and press it into the bottom of the bowl to pick up any stray pieces. If the dough isn't holding together, add small amounts of water (about 1/2 teaspoon to start) and mix until the dough is no longer dry and holds together.
  • Add the salt and mix on the lowest speed for 1 minute to combine.
  • Stop the mixer, pull the dough off the hook, and add the oil. Mix the dough for 1 to 2 minutes, stopping the mixer from time to time to pull the dough off the hook and scrape down the sides of the bowl, until all of the oil is absorbed. The dough won't look completely smooth.
  • Use a bowl scraper to transfer the dough to an unfloured work surface, then knead it for 2 to 3 minutes, until smooth. Cover the dough with a damp dish towel and let rest at room temperature for 20 minutes. Use the dough cutter to loosen the dough and to cut it in half. Weigh the dough, adjusting the quantity as necessary to give you two 13-ounce pieces. Form each piece into a ball. Any remaining dough can be discarded.
  • Form the dough into balls. Set the balls on a half sheet pan, spacing them about 3 inches apart. Or, if you will be baking the balls on different days, place each ball on a quarter sheet pan. Wrap the pan(s) airtight with a double layer of plastic wrap, sealing the wrap well under the pan(s). Put the pan(s) in a level spot in the refrigerator and refrigerate for 24 to 48 hours.

TONY'S PIZZA DOUGH



Tony's Pizza Dough image

From Tony Gemignani of Pyzano's in Northern California. Use with any California-style pizza. Makes enough for two 14-inch pizzas.

Provided by ratherbeswimmin

Categories     Yeast Breads

Time 10h45m

Yield 2 fourteen inch pizzas

Number Of Ingredients 8

2 1/2 teaspoons active dry yeast (1 package)
1 cup lukewarm water (90 to 100 degrees)
1 cup ice-cold water
1 tablespoon sugar
1 1/2 tablespoons kosher salt
2 tablespoons olive oil
5 1/4-5 1/2 cups unbleached bread flour, plus more
unbleached bread flour, for dusting

Steps:

  • In a small bowl, using a fork, stir the yeast into the lukewarm water; set aside until the yeast dissolves; about 5 minutes.
  • In another small bowl, combine the cold water, sugar, salt, and olive oil; stir to dissolve the sugar and salt.
  • To make the dough using a stand mixer: fit a heavy-duty stand mixer with the dough hook attachment.
  • Place 5 ¼ cups flour in the mixer bowl.
  • Add the yeast mixture along with the cold water mixture and mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about 4 minutes.
  • Let rest 2 minutes, then mix on low speed until the dough is smooth and not sticky, about 6 minutes longer (if the dough begins to climb up the dough hook toward the motor drive, stop the mixer and push it down; if machine labors and the motor feels hot, stop and wait a few minutes for the motor to cool down).
  • Turn the dough out on a well-floured work surface and knead for a minute or two until it forms a smooth ball, adding up to ¼ cup flour of additional flour, if necessary.
  • Cut the dough in half to form even portions, each weighing 22 ounces.
  • With floured hands, pick up one portion of dough and pull the opposite edges together, wrapping them underneath toward the center to form a tight smooth ball; pinch to seal.
  • Repeat with the second portion; place each portion in a 1-gallon zip-lock plastic bag; squeeze out all the air and seal the bags, allowing enough room for the dough to double in size.
  • Refrigerate for at least 10 hours or up to 2 days.
  • Remove from refrigerator 1 hour before using to allow dough to come to room temperature; proceed with any California-style pizza.

Nutrition Facts : Calories 1456.7, Fat 19.7, SaturatedFat 2.8, Sodium 5247, Carbohydrate 269, Fiber 9.7, Sugar 7.4, Protein 45

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