Pizza con metodo poolish: la ricetta più buona del mondo

PIZZA CON METODO POOLISH

L’ultima ricetta pubblicata su questo blog risale al novembre 2011. Così solo per dire quanto io sia appassionata alla cucina.
Solo che, nonostante una mancanza di geni culinari, c’è questo mistero che fa sì che i miei amici dicano che la mia pizza è la migliore che abbiano mai mangiato. Mah.
Ogni volta che me lo dicono mi aspetto che facciano una pausa per poi scoppiare a ridere dicendo: “ci hai creduto eh?”.
Comunque, sarà perché amo la pizza o perché la mangiamo una o due volte a settimana (quella fatta in casa eh) che ormai sono quasi un’esperta e, in effetti, la mia pizza (modestamente) è buonissima. Dopo i commenti ricevuti anche questo week end, ho deciso di condividere con voi la ricetta della pizza con il metodo poolish.
Qual è il segreto? Il procedimento.
Anni fa lessi in un forum di questo metodo poolish. Ne parlava un pizzaiolo che usava le compresse di vitamina C al posto del succo d’arancia.
Da circa dieci anni preparo la pizza con il metodo poolish ma, trattandosi di un metodo lungo, molto lungo, l’ho personalizzato per poter preparare la pizza in un pomeriggio e avere risultati eccellenti.
Ecco come.
metodo poolish

Il poolish è una tecnica di impasto indiretto che dona mollica alta e soffice, oltre a una grande conservabilità. È qualcosa di simile alla più famosa “biga” (un tipo di  preimpasto di un’altra tecnica di impasto indiretto) con la differenza che il poolish è un preimpasto liquido.

Il procedimento di questa tecnica di impasto indiretto prevede originariamente due fasi. Io ne ho aggiunta una terza.
Nella prima fase di lievitazione si usa tutta la dose d’acqua (500 ml) con il lievito sciolto (1 cubetto) e la metà della dose totale di farina (600 è la dose totale).
Si ottiene un composto molto liquido senza grumi che si lascia riposare (lievitare) per 45 minuti/1 ora. Dopo il tempo di riposo, il composto sarà cresciuto di volume e avrà formato tante bolle.
Ora comincia la seconda fase di lievitazione in cui si aggiunge la restante metà dose di farina e il sale e si lavora la pasta finché non diventa morbida e liscia. Si  forma un panetto che dovrà lievitare circa 3/4 ore.
Ora la fase che ho aggiunto io: la terza.
Si accende il forno a temperatura massima per 15 minuti. Mentre il forno si riscalda, stendete la pizza direttamente nella teglia del forno unta d’olio di oliva. Conditela con pezzettoni di pomodori pelati, olio, sale e origano e mettete la teglia nel forno caldo (spento).
Dopo mezz’ora/quarantacinque minuti, accendete il forno a 250 °C, aggiungete la mozzarella tagliata a pezzettini e lasciate cuocere per circa venti/trenta minuti.
Buon appetito.

Categories: Food
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