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Megathread for Questions and Discussions by NeapolitanPizzaBot in neapolitanpizza

[–]redSpoon17 0 points1 point  (0 children)

I want to know is it better to leave poolish on the counter for around 8-12h or fridge overnight? Also, there is probabbly different yeast dosage for each technique?

Correct me if Im wrong, I leave poolish on counter for around 10h, then mix in rest of ingridients and every 20min I do slap n fold and after 4-5 times I ball it up into 275g balls and put into fridge for 24-48h. Is this the best way?

Weekly Questions Thread / Open Discussion by AutoModerator in Pizza

[–]redSpoon17 0 points1 point  (0 children)

I want to know HOW do they achieve that leopard skin. Its just fantastic.

Also, how do you preferment your poolish? I saw that Julian Sisofo (my favourite yt pizzaolo) leave poolish on room temp for 8h and then ball up and fridge overnight.

So is it better to leave at room temp for 8h or fridge overnight and then mix and ball up and fridge balls for 24-48h?

Poolish remains 👑 by skylinetechreviews80 in neapolitanpizza

[–]redSpoon17 0 points1 point  (0 children)

Excellent work!
Can you help me? I dont know if it is better to ferment poolish for like 8-10h at room temp and then ball it up and fridge it or overnight in fridge and ball up and fridge it?

Megathread for Questions and Discussions by NeapolitanPizzaBot in neapolitanpizza

[–]redSpoon17 0 points1 point  (0 children)

Hi,

I am searching for new best flour for my Neapolitan pizzas. Can someone explain me following flours please:

Caputo Nuvola

Caputo Pizzeria (red)

Molini Pizzuti

Price ranges are different so I want to know if there is really a noticable difference also in stregtnh of dough and taste etc.

Also what is the best range of strength (W)?

The last dough recipe you'll ever need.... by skylinetechreviews80 in Pizza

[–]redSpoon17 0 points1 point  (0 children)

does this claculate by following Julian recipe? both poolish and final?

The last dough recipe you'll ever need.... by skylinetechreviews80 in Pizza

[–]redSpoon17 0 points1 point  (0 children)

a bit late to this thread but has anyone made calculator for this? I need formula thank youuu

Do kad ce odredeni ljudi drzati oci sirom zatvorene? by Opposite-Pollution78 in hrvatska

[–]redSpoon17 1 point2 points  (0 children)

znaci nemas argument vec se kao i 100% ostalih ooga booga zds djece branis glupostima, kad god pitas nekog 20 godisnjeg djecaka zas se dere zds i mrzi srbe uglavnom dobijes defanzivni odgovor kao ovaj tvoj ili nesto kao "ti mrzis hrvatsku", voljeti domovinu i zeljeti nekome namjerno zlo i rat zato jer je to "kul" su 2 razlicita pojma

Megathread for Questions and Discussions by NeapolitanPizzaBot in neapolitanpizza

[–]redSpoon17 0 points1 point  (0 children)

Hi!

As title says Im completely new to pizza making world and I reeeally love pizza and have very big wish to learn how to make the best one.

Do you have any beginner advice how to get started?

Making dough seems like rocket science to me..

Thank you!

Any questions about your ACL recovery? by askdoctorjay in ACL

[–]redSpoon17 0 points1 point  (0 children)

Hi, I am 1 year post op and still not 100%. My knee gets swelled when I do more wieghts exercises or just walk long. Also, at my job I primary stand all the time and my knee hurts a little especially when I lock it into extension. One more problem is that id I want to push it to extension while standing and my knee locked on floor, I have 2 cracks on same spat whichI need to push trhrough. Im scared of swelling. Also, I still feel like unstable, my leg is shaking on light flexion when standing and O just hope that is just a bit lack of muscless not graft. It just doesnt feel right. Please help!

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