Special doughs #2: Pizza with poolish
August 1, 2022 Julia Haberecht
Rezepte | Ratgeber
Rezepte | Ratgeber
You want to give your pizza dough the final touch? In this series we collect ideas.
Pimp your pizza dough: #2 Poolish
You are happy with your pizza dough at home and want to try variations. Then we have a few ideas for you in this series with recipes from our chef Fili. We start with pizza dough with poolish. Poolish is a liquid pre-dough that consists of equal parts flour and water and a small amount of yeast. It is used when you want the dough to have a sweet note. In French baguettes, poolish provides the unique flavour and crispy crust.
1g fresh yeast
1g fresh yeast
2g fresh yeast
2g fresh yeast
Mix all the ingredients of the poolish and leave to rest well covered (with cling film) in the refrigerator for 16-24 hours.
Mix the ingredients of the main dough with those of the pre-dough and knead into a homogeneous dough - by hand or in a kneading machine. Fold the dough and let it rest covered for one hour. Then portion the dough and let it rest until it has doubled in size.
Fontana Maestro - Introductory price !!!!
Fontana Maestro The Maestro - the powerful family oven. The novelty 2022 from the house Fontana Forni. The Maestro is a compact all-rounder. He is mobile on balcony or terrace with and without undercarriage. With him we conjure up pizza, meat, vegetables and everything your heart desires. Its perfect finish Made in Italy guarantees high temperatures and full flexibility. And as the icing on the cake, the Fontana Maestro was awarded the Red Dot Design Award 2022. The jury's statement: "The Maestro outdoor pizza oven owes its high level of user comfort to its well thought-out functionality. In addition, the elegant design language is inspiring." (Source: www.red-dot.org) And that makes the Maestro a small and fine family oven: The perfect curvature of the vault, which facilitates air circulation. uniform air movements guarantee even cooking. The fact that Fontana Forni is the only company that positions the gas burner on the bottom (and not on the side) to obtain a well distributed heat in even less time. The smoke evacuation circuit, which ensures that the heat stays inside the cooking chamber even longer, for lower gas consumption. These and many other innovations are the result of Italian tradition and high engineering. Immediately ready for use upon delivery The stove is delivered already assembled by the skilled hands of our craftsmen. Incl. set for gas connection (pressure reducer, hose and connection). The fireclay plates are loose but secure in the base, as with all high-quality stoves. The Maestro is thus immediately upon delivery Ready for PIZZA !!! To bake a perfect pizza, to roast meat and fish, to bake crispy and juicy bread, has never been so easy and TRANSPORTABLE! Maestro is the new portable and fully assembled gas pizza oven from Fontana: ready to use in a few seconds and in a few moments the best pizzas are baked. Usable cooking surface of 60x40 cm, for performances equivalent to those of a professional oven. Best materials for best cooking and baking results Made of painted steel and stainless steel, it is equipped with a chimney and a rainproof cap, a steel door with an anti-fire handle and an analog thermometer. Inside, a thick steel flame beater provides better heat distribution and protects the steel vault from any heat stress. The high performance of the Maestro 60 is also ensured by the highly insulating material that insulates the hood, allowing high temperatures to be reached in less time with lower fuel consumption. The Maestro 40 - the smallest of the family The smallest of the family, but with the largest cooking surface on the market in its category: 40x40cm. Made of painted steel and stainless steel, it is equipped with a chimney and rain hood, steel door with anti-fire handle and analog thermometer. Inside, a thick steel flame beater ensures better heat distribution and protects the steel vault from any heat stress. The high performance of the Maestro 40 is also ensured by the highly insulating material that insulates the hood, allowing high temperatures to be reached in less time with lower fuel consumption.The igniter of the gas burner has a replaceable battery located at the front left of the bottom of the stove, which can be easily replaced by the user.
Valoriani Indirect preassembled
The assembled pizza oven We have the classic wood-burning oven Valoriani Indirect already assembled and delivered to your home ready for use: unpack it, put it in place and bake your pizza! The model Valoriani Indirect is already assembled on a 8mm metal plate including bottom insulationand 3-layer ceramic fiber insulation of the dome including breathable insulation plaster, which lets the moisture out and keeps the heat in the oven. This model convinces by its compact size and individual application possibilities, on the baking surface can be baked directly, it is about 60/40cm and can be used for pizza, tarte flambée and bread depending on the temperature. Alternatively, cooking and baking with casserole dishes or trays is also possible in this oven. Ideally, it should be protected from the weather or provided with a roof. The plaster can also be covered with natural stones, tiles or mosaic and gives off a maximum temperature of 45 degrees to the outside. Gladly available in other colors on request. Innovation in beautiful detail, the stone baking oven Valoriani Indirect: With its indirect heating of the baking surface, the Valoriani oven is unparalleled. The patented process allows particularly gentle and uniform baking through radiant heat. The fire in the combustion chamber heats the fireclay bricks of the baking surface and is fed from behind, where it surrounds the entire baking chamber. It takes about 30 minutes to heat up to 300 degrees. Two pizzas can be baked simultaneously in a few minutes. The exhaust gases are led to the front to the adjustable smoke outlet. The advantages of the innovative technology: the entire baking surface can be used and continuous baking is possible. The Valoriani oven can be installed both indoors and outdoors. Installation indoors and outdoors: Indoors, the Valoriani Indirect can be integrated into the elements of a kitchen to complement the stove, as well as installed next to the fireplace or in the party room. Outside, it finds its place next to the barbecue, on the terrace or in the garden. But then it must be protected from the weather. As a pre-assembled stove The pre-assembled stove is screwed and protected from the weather with a triple ceramic fiber insulation (8 cm) and a 2 mm thick metal cladding. This is powder-coated or painted in a Tuscany red-brown heat-resistant by master craftsmen and ensures a long life even outdoors. The stove is located on a 5 mm thick metal plate with 4 metal feet, each 5 cm high. Thus, this stove can be moved or transported at any time. The lower firebricks of the firing chamber are additionally provided with a metal bracing to ensure a perfect fire distribution and to guarantee a stability of the bottom plates. The pre-assembled model is equipped with thermometer, ash box, smoke connection and hardwood handles. Ideal for your private party The model is perfectly sized even for larger families and small parties. With a baking time of 3 - 4 minutes per pizza depending on temperature, toppings and firing, all guests can be satisfied. For bread baking, the lower firing chamber can also be swept out in the 2nd baking cycle and used for baking. The oven retains heat long enough to have double capacity at the end of pizza baking. The details for home use: Important for customers is the compact size of the model: after cladding and insulation, they get about external dimensions of 70-80 by 80cm deep. The flue through the baking chamber provides the traditional taste. The baking chamber is less contaminated with soot particles or ash in relation to a directly fired model. The compact dimensions make the Valoriani Indirect ideal for terraces, balconies or even small gardens. Pizza they can bake directly on the fireclay and alternatively on trays, the important thing is to get a feel for the oven. The floor temperatures are always slightly higher than dome ovens, this should be taken into account to achieve the best results for your taste. If the bottom temperature is too high, we recommend to position the embers in the back of the ember chamber about 20 minutes before cooking the pizza. Delicious is also cooking and simmering vegetables, pasta or meat in this wood-fired oven. This is possible in standard casserole dishes at any time and they get crispy and juicy food. We wish you good appetite A small baking instruction model "Valoriani I" It is ideal to heat the oven for at least 1 to 1.5 hours to about 280-300 degrees. If you want to bake directly on the fireclay, ideally after lighting the embers should be pushed back to the last third, so that the bottom temperature is not too hot. If you bake on trays, this is not necessary, because they reduce the temperature slightly. You should add 1 - 2 small pieces of wood every 15-20 minutes so that the oven settles at a minimum of 250 degrees. Once the pizza is inserted, the oven cavity should be closed again to keep the heat in the oven. Thin pizzas and not too many toppings are ideal. Then you will achieve a delicious and crispy pizza directly on the bottom in about 3-5 minutes of baking. If they want to bake bread in the second pass, remove the embers completely and leave the oven open for 10 minutes so that some heat escapes. Then put the bread in and close the oven for 30-40 minutes. It is also ideal to close the smoke control. We wish good apetite!
Bernardi My Miss Baker
My Miss Baker, the professional at home My Miss Baker® is the smallest professional dough mixer in the world. The first dough mixer from Bernardi to be offered for home use. Bernardi is known worldwide for professional dough mixers in the craft and catering industries. The elegant My Miss Baker® dough kneading machine with patented dipping arm technology is in no way inferior to its professional siblings Miss Baker, Bernardi RS and Bernardi BT. It is the latest product in the Bernardi family and is built for demanding use in the home or semi-professional sector. It is more compact than its siblings. With a bowl capacity of 10l, it kneads 0.8 - 3kg of dough (equivalent to 0.5 - 1.8kg of flour). Perfect results are achieved within this range of values. This makes it compact in size and manageable in weight. It is undoubtedly a jewel in any kitchen, an eye-catcher and a faithful companion for any type of dough with higher or lower hydration. Its big siblings for professional use, Miss Baker, Miss Baker Pro and other gastronomic models, start at 4 kg dough volume and reach up to 48 kg dough volume. And it benefits from Bernardi's great experience with gastronomic dough mixers: the perfect mechanical tuning of the dough hooks with the patented diving arm system, the smooth running and the excellent workmanship. The My Miss Baker is designed for daily use at home. Patented dipping arm technology The patented immersion arm technology is the secret of success of Bernardi dough mixers. Two dough hooks with different shapes knead the dough as if by hand. The advantage is obvious. The kneading machine does not fatigue, it kneads constantly even over a longer period of time. The movements are based on those of a human being. Due to the high-quality mechanism, no heat is generated, so that the dough can develop in peace. The My Miss Baker is colourful. It is available in six cheerful colours that perfectly match any environment: sage, lime, red, white, pink and anthracite. With a fixed speed of 42 beats per minute, My Miss Baker® is easy to use and perfect for preparing base dough for bread, pizza, focaccia and shortbread. Thanks to its kneading method, My Miss Baker is suitable for doughs with medium to high hydration (up to 80%) and is ideal for approaching the world of yeast products simply and with excellent results. The model is single-stage. The dough hooks are removable, while the bowl is fixed for safety. The immersion arm kneaders work perfectly with as little as 20% of the dough quantity! You can start with 0.5kg of flour and go up to 1.8kg of flour. This is enough for a pizza dough for up to 12 pizzas and corresponds to a dough quantity of 3kg. Accessories: Apron Microfibre towel to wipe the dough bowl two dough scrapers, large and small Operating and maintenance instructions