This lesson includes
- Closed captions & dubbing
- Downloadable resources
- Mobile app (iOS & Android)
Vegetable pizza with poolish dough
Luigi Di Domenico prepares a vegetable pizza using poolish dough, balancing moisture-rich toppings for a perfect bake.
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This lesson includes
- Closed captions & dubbing
- Downloadable resources
- Mobile app (iOS & Android)
Lesson details
Making pizza with vegetables is more than just swapping toppings - it's about mastering balance and moisture.
In this online lesson, Luigi Di Domenico shows you how to prepare a vegetable pizza using poolish-based dough. You'll be guided through indirect kneading, hydration management, and how to adjust your sauce and cheese ratios to account for the moisture that raw vegetables release during high-temperature baking.
What you'll learn in this lesson, Vegetable pizza with polish dough
- How to prepare and knead pizza dough using poolish preferment
- How to manage water content when working with fresh, raw vegetables
- Tips for assembling and baking a balanced vegetable pizza at 450-500°C
Instructor
An Italian master pizza maker and gastronomic consultant; Luigi began his training near Naples. Continued in Greece, then moved to Spain and it is in Barcelona where he began to gain experience. Throughout his career, he worked alongside renowned...
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