CONTEMPORARY NEAPOLITAN PIZZA DOUGH: AUTOLYSE + POOLISH FOR BETTER RESULTS (INDIRECT METHOD)

Hello everyone! In this video, I’m making a contemporary Neapolitan pizza dough with 75% hydration, made with poolish. Before the poolish is used, the dough undergoes a process called autolyse, where flour and water are mixed together and allowed to rest for a period of time before adding yeast and salt. This process helps hydrate the flour and promotes gluten formation, which strengthens the dough. Contemporary pizza dough has a higher hydration percentage than traditional pizza dough. It uses an indirect method of preparation, with preferments such as poolish, biga, or sourdough commonly used to ferment the dough. Contemporary pizza dough is known for its high rise, excellent crust structure (cornicione), and soft, lighter texture. The final result in this video is exactly as expected: the pizza comes out super light, airy, and has excellent structure. Below are the ingredients needed to make this amazing pizza: (Poolish) High protein flour - 125gr Water - 125ml Fresh yeast - 1gr (or) Dry instant yeast - 0,5gr (Autolysed dough) High protein flour - 375gr Water - 250ml (Contemporary pizza dough) All the poolish Autolysed dough Salt - 13gr I hope you all enjoy it! Don’t forget to check out my other videos. If you like my channel, please share, like, and subscribe, and feel free to share your thoughts in the comment section 🍕 Thank you, and ENJOY :) Cheers! 🥂 Other videos of pizza making recipe:    • PIZZA   Any tips to support and help this channel grow will be appreciated (click the link below to donate) : https://paypal.me/PutraAdnyanaRaja