First time trying Vito Iacopelli’s poolish method and it’s the best pizza I’ve ever made in a home kitchen! Pie is smoked ham, shroom, garlic and fresh mozz.
First time trying Vito Iacopelli’s poolish method and it’s the best pizza I’ve ever made in a home kitchen! Pie is smoked ham, shroom, garlic and fresh mozz.
I use his poolish recipe, tried some other ny style recipes but Vito’s has the best flavor. I rather have a thinner crust so it took awhile to learn how to stretch it out more. I’ve had a few get togethers with friends where I test various pizza doughs and so far the best reactions are from his.
Also had a few balls of his dough in my freezer for 6 months. Took them out 24 hours early and into the fridge. Felt like it came out even better.
I won’t make any more pizzas with any dough that does not sit in the fridge for a day or more. No time for flavor to build.
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Link for those interested in trying.
https://youtu.be/G-jPoROGHGE?si=uScOFocdh2wkmss1
I use his poolish recipe, tried some other ny style recipes but Vito’s has the best flavor. I rather have a thinner crust so it took awhile to learn how to stretch it out more. I’ve had a few get togethers with friends where I test various pizza doughs and so far the best reactions are from his.
Also had a few balls of his dough in my freezer for 6 months. Took them out 24 hours early and into the fridge. Felt like it came out even better.
I won’t make any more pizzas with any dough that does not sit in the fridge for a day or more. No time for flavor to build.