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Here's an easy easy to improve your pizza. #pizzadough #pizzatiktok #pizzatime #pizza #alshomekitchenpizzeria Dough Recipe (Hydration = 64.3%) Flour = 730 g Water = 470 g Salt = 14 g Flour + Water = 1200 g Divide this number by 3 to make dough with 1/3 poolish 1200/3 = 400 g (This is how much poolish you need) Since poolish is equal parts flour and water, divide by 2 400/2 = 200g (you will use 200 g flour and 200 g water) Mix 200 g flour, 200 g water and ¼ tsp instant dry yeast Let rest at 60-70 degrees F overnight (use less yeast if temp is warmer) Poolish is ready when it has doubled in size and is all bubbly For Main Dough Your dough recipe calls for: Flour = 730 g Water = 470 g But you used 200 g of flour and 200 g of water in the poolish So, you need to subtract that from the original numbers Flour = 730 g – 200 g = 530 g Water = 470 g – 200 g = 270 g Check your math Flour = 530 g added for final mix + 200 g in poolish = 730 g Water = 270 g added for final mix + 200 g in poolish = 470 g 730 g + 470 g = 1200 g

2500 g / 88 oz of Dough (as seen in video) 1500 g / 53 oz Bread Flour 1000 g / 35 oz cool water 6 g / 2 tsp instant dry yeast 30 g / 4 tsp fine sea salt 1250 g / 44 oz of Dough (Half Recipe) 750 g / 27 oz Bread Flour 500 g / 17 oz cool water 3 g / 1 tsp instant dry yeast 15 g / 2 tsp fine sea salt 625 g / 22 oz of Dough (Quarter Recipe) 375 g / 13.5 oz Bread Flour 250 g / 8.5 oz cool water 1.5 g / 1/2 tsp instant dry yeast 7.5 g / 1 tsp fine sea salt #alshomekitchenpizzeria #pizzalover #pizza #pizzadough #pizzatiktok

Dough Recipe (Hydration = 64.3%) Read fully before making this! Flour = 730 g Water = 470 g Salt = 14 g Flour + Water = 1200 g Divide this number by 3 to make dough with 1/3 poolish 1200/3 = 400 g (This is how much poolish you need) Since poolish is equal parts flour and water, divide by 2 400/2 = 200g (you will use 200 g flour and 200 g water) Mix 200 g flour, 200 g water and ¼ tsp instant dry yeast Let rest at 60-70 degrees F overnight (use less yeast if temp is warmer) Poolish is ready when it has doubled in size and is all bubbly For Main Dough Your dough recipe calls for: Flour = 730 g Water = 470 g But you used 200 g of flour and 200 g of water in the poolish So, you need to subtract that from the original numbers Flour = 730 g – 200 g = 530 g Water = 470 g – 200 g = 270 g Check your math Flour = 530 g added for final mix + 200 g in poolish = 730 g Water = 270 g added for final mix + 200 g in poolish = 470 g 730 g + 470 g = 1200 g #alshomekitchenpizzeria #pizzatiktok #pizzatime #pizza #pizzadough #pizzalover #poolish

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This dough was in and out of the fridge and freezer but still made a really good pizza! #alshomekitchenpizzeria #pizza #pizzalover #pizzatime #pizzatiktok #pizzadough

Yes, more than a year later and I still stand by this oven. #alshomekitchenpizzeria #pizza #pizzatime #pizzatiktok #granitestone @Granitestone

Check out the full recipe on Kenji's YouTube channel. #alshomekitchenpizzeria #homemadepizza #pizzatiktok #pizzalover #chicagothincrust #chicago #tavernstylepizza @J. Kenji López-Alt

Determine the dimensions of the individual openings of your pan in inches. Example: my pans had Four 5 x 3 inch openings. Multiply the length by the width. In my case, that was 5 x 3 = 15. Now multiply that number by 7 to get the number of grams of dough to use in each opening of your pan. In my case, 15 x 7 = 105 g. So in my video, I used 105 g of dough in each of the 4 openings of the pan. #alshomekitchenpizzeria #pizzalover #pizzatiktok #pizzadough #pizza #FoodTok #foodtiktok

Poolish No-Knead Pizza Dough (66.7% Hydration / 2% Salt) 1265 g / 45 oz of Dough 1. Start by making a poolish 12 hours in advance • Mix 200 g flour, 200 g water and ¼ tsp instant dry yeast • Let rest at 60-70 degrees F for ~12 hours (use less yeast if temp is warmer) • Poolish is ready when it has doubled in size and is all bubbly (if it has peaked and deflated, use within 1 hour) 2. Mix together: • 400 g / 14 oz of poolish from step 1 • 300 g / 10.5 oz additional water • 550 g / 19.5 oz additional Bread Flour • 15 g / 2 tsp fine sea salt 3. Dump dough and form dough balls 4. Let dough balls rest for at least 2 hours (can be refrigerated for a day or two) 5. I baked this pizza for 8 minutes on a baking steel that was preheated at 525 F for 1 hour #alshomekitchenpizzeria #pizzalover #nokneadpizzadough #pizza #pizzatime #FoodTok #foodtiktok

#alshomekitchenpizzeria #pizzatiktok #pizzadough #pizza #pizzalover #foodtiktok #FoodTok

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Replying to @cp757575 I think you're going to enjoy it! #alshomekitchenpizzeria #pizzatiktok #pizzatime #pizza #ooni #oonipizzaoven @Ooni Pizza Ovens