Just testing a poolish recipe.
275g Caputo Nuvola Super
275g water
.75g Ady
Room temp 12-16hrs
Final dough
40g ice (or cold water if no mixer)
215g Caputo pizzeria
15g salt
Mix to 75f
2hrs room temp, then overnight in the fridge.
(Rough 65% hydration)
Galbani fresh mozzarella, Mutti Polpa tomato, basil, evoo, locatelli pecorino.
850f Gozney Roccbox
Enjoy!
Just testing a poolish recipe.
275g Caputo Nuvola Super
275g water
.75g Ady
Room temp 12-16hrs
Final dough
40g ice (or cold water if no mixer)
215g Caputo pizzeria
15g salt
Mix to 75f
2hrs room temp, then overnight in the fridge.
(Rough 65% hydration)
Galbani fresh mozzarella, Mutti Polpa tomato, basil, evoo, locatelli pecorino.
850f Gozney Roccbox
Enjoy!
As Previously stated, 46-year-old dad, work 60 + hours per week. A couple of young kids/boys who are super active.
About 10 days in now I was trying something a little different. I'm about 245 lb at 5'8. Seems like a lot, but even when I was in in excellent athletic condition I was always 200 lb.
I've been trying the one meal a day and after the third day it's easy as cake. As far as workouts go, I've been hitting the gym about 4:30 a.m. and doing 20 minutes level 15 elevation 3.0 speed treadmill, followed by weights, mixing it up a bit, few body parts and then ending with a kettlebell routine I got from Joe Rogan.
As far as the diet goes, no sugar, nothing but water for the drinks. A lot of protein, ground chicken, small bit of basmati rice, sweet potatoes, watermelon, steak few times a week.
In the past I would have dropped 10 lb easy within the first two weeks, water weight or not.
I have literally not even dropped an ounce.
I'm not sure if it has to do with age, but I'm a little frustrated. I do feel great though, a lot more energy, and seeing good strength gains (I'm very dense muscular wise)
Anyone in the same boat age wise or fitness wise with some tips would be greatly appreciated.
Thanks!
Found a lonely frozen dough in my garage freezer. Labeled ”poolish/biga hybrid 2/26”.
Defrosted for 6 hours and into the Gozney she went.
Pizza was an upside down with boars head fresh mozzarella slices on the bottom, mutti Polpa, locatelli pecorino & fresh basil topside.
Baked at 850f for about 90 seconds.
Enjoy!
300g Caputo Nuvola Poolish (12hr room temp fermented)
340g Caputo pizzeria 00
70% hydration
.75g ad yeast
2hr room fermented, 48hrs cold on final dough
Gozney Roccbox 800f 90 seconds
Continues to be hands down best recipe.
300g Caputo Nuvola Poolish (12hr room temp fermented)
340g Caputo pizzeria 00
70% hydration
.75g ad yeast
2hr room fermented, 48hrs cold on final dough
Gozney Roccbox 800f 90 seconds
Continues to be hands down best recipe.
600g Caputo 00 pizzeria, 75% hydration, 0.75g yeast + 10g sea salt. 6hr room temp fermented then 24hr cold fermented.
Par baked in the oven 550f for 8 minutes, topped and then baked 475f for 12 minutes.
Final internal temperature of 190 f
Enjoy!
Pizza 1: Upside down Gouda Pizza
Pizza 2: Traditional margherita
💥
Pizza 1: Upside down Gouda
Pizza 2: Traditional margherita
Used my BIGA recipe for some banging bread
Did not disappoint.
Probably my favorite pizza while in Naples.
No flop 😂
Made with 100% pre-fermented biga.
45% hydrated 12 hours room temp, 12 hours in the fridge.
Salted, mixed then laminated. Balled up dough balls 280g.
Cold fermented additional 4
Unbelievably light and explo
550g Caputo Saccorosso
Imported anchovies and capers
San marzano tomatoes from la fede
1g ady
14g sea salt
70% hydration
Gozney Roccbox 800f
Probably my favorite pizza while in Naples.
Made with 100% pre-fermented biga.
45% hydrated 12 hours room temp, 12 hours in the fridge.
Salted, mixed then laminated. Balled up dough balls 280g.
Cold fermented additional 48 hours.
Unbelievably light and exploding with flavor.
550g Caputo Saccorosso
Imported anchovies and capers
San marzano tomatoes from la fede
1g ady
14g sea salt
70% hydration
Gozney Roccbox 800f
I was making a 100% biga pizza dough recipe and I miscalculated just a bit and had a small portion left over. I balled it up just as the others and baked it in the oven after resting for 4 hours at 450° for 20 minutes.
When I cut it open my jaw hit the floor.
Ended up making my son a prosciutto sandwich with balsamic vinegar olive oil and arugula.
After being completely disgusted at the ingredients, a lead tortilla brand here in the states, I decided to make my own with our skirt steak tonight.
I make a lot of pizza so handling it was pretty simple. Very simple recipe
360g Caputo 00
1cup warm water
Pinch of salt
70g butter
Before anyone comments, yes... No basil on it bc my plant died in the cold spell here in NY this week.
Now down to the details. This is Julian Sisofo's favorite dough recipe. It is a 50/50 poolish and Biga mix and cold fermented for 48hrs for the final dough (Recipe: https://youtu.be/ColMkOE1hxY?si=YHV-AQ1Swcv4c94G )
I love this recipe in particular because you are just making the pre-ferment the day before, and then the second day you are just mixing them two together and adding salt. No additional water, yeast or flour needed.
Had great rise and then stretch. Perfect extendability.
70% hydration, but you could probably drop that down to 65% if you're not confident in working with a doe that wet.
I also suggest using a mixer as mixing the BIGA is not easy work by hand.
It really reminded me of Antica Pizzeria Michele in Naples. Super light.
275g ball
Gozney Roccbox 850f
Before anyone comments, yes... No basil on it bc my plant died in the cold spell here in NY this week.
Now down to the details. This is Julian Sisofo's favorite dough recipe. It is a 50/50 poolish and Biga mix and cold fermented for 48hrs for the final dough (Recipe: https://youtu.be/ColMkOE1hxY?si=YHV-AQ1Swcv4c94G )
I love this recipe in particular because you are just making the pre-ferment the day before, and then the second day you are just mixing them two together and adding salt. No additional water, yeast or flour needed.
Had great rise and then stretch. Perfect extendability.
70% hydration, but you could probably drop that down to 65% if you're not confident in working with a doe that wet.
I also suggest using a mixer as mixing the BIGA is not easy work by hand.
It really reminded me of Antica Pizzeria Michele in Naples. Super light.
275g ball
Gozney Roccbox 850f
Ingredients:
60g shelled walnuts
60g water
30g olive oil
pinch of salt
ground black pepper to taste.
Blender to a paste.
Mushroom & pecorino topping. Cooked in Gozney at 850f.
Dough is Julian Sisifo's 100% preferment Biga+Poolish.
Recipe: https://youtu.be/ColMkOE1hxY?si=beDDJBVBTpfh3AhD
Enjoy!
72hr cold fermented poolish dough. Mutti passata, capers, very thinly sliced garlic, calabrian hot pepper oil, locatelli pecorino Romano. 800f Gozney Roccbox.
275g, 30cm pizza.
Enjoy!
72hr cold fermented poolish dough.
Mutti passata, capers, very thinly sliced garlic, calabrian hot pepper oil, locatelli pecorino Romano.
800f Gozney Roccbox.
275g, 30cm pizza.
Enjoy!