poolish pizza dough calculator

Since youre cooking in a high temperature pizza oven, honey isnt as important for caramelizing the crust, but I like to use it to give the small amount of yeast a head-start. The mixing takes about 3 minutes, and the rest of the work is done by the yeast which slowly ferments with the flour and water. Poolish is a highly liquid dough used as a starter or a preferment in baking bread and pizzas. So, in your situation, a roughly 30% poolish formulation for a 285g ball of dough would equal around 85g of poolish per dough ball. Note: The recipe ingredients are split between the poolish and the rest of the pizza dough. Hi Daniel, good question. The higher your dough weight, the larger your pizza will turn out. This allows the dough enough time to ferment and develop a rich flavor without having to use too much yeast. Once proofed, drop the ball into a bowl (or pile) of flour and coat it on all sides to prevent sticking. In the case of a pizza dough, that means flour, water, salt, and (optionally) honey and olive oil. So, for example, a half teaspoon of dry yeast mixed with 150 grams of water and 150 grams of flour can be cold fermented for 24 hours to create a poolish. And also control ball amount / size. Add in 2 cups of the flour and on top of the flour place the salt and the sugar. Ultimately, this is up to you though. You can make the dough at 7pm on Friday night and it will be ready the next evening. Then cover the jar lightly and let it sit at room temperature for 18 hours. So if your total recipe calls for 1000g of flour, you would make your poolish with around 330g of flour and 330g of water. The main difference between poolish and biga is the hydration level. my series (with videos) on making authentic Neapolitan pizza by hand here. Hi all I wanted to try following Vito's double fermentation recipe for pizza - but I want to control the amounts. Cover with a lid or saran wrap, tightly. 2. Allow changing of yeast percentages. How long you ferment the dough afterwards plays into this as well. Hopefully that helps and dont forget to test things out first. It is available in most supermarkets. I think youre going to love using poolish. Then Im going to cold ferment the balls overnight and remain in the fridge until a couple hours before I start cooking. This dough calculator has been designed specifically for making Neapolitan style pizza. I really like SAF Instant or Caputo yeast. Poolish Pizza Tastes Better In A Pizza Oven. Then mix the ingredients for the main dough and add the poolish, folding the two together gently but thoroughly. This dough will then be fully fermented, even though it was prepared only a few hours in advance. I find the results are much better and more consistent. If youre adding oil, maybe use 1/2 as much since that softens the dough as well. They make proofing your dough so much easier, especially if youre planning on doing pizza parties and making a lot of pizza! The hydration levels of your dough affect the outcome of your bread or pizza. Saturday 10:00 AM to 02:00 PM, Get updates on products and upcoming events, 711 Executive Blvd. Poolish is made by mixing flour, water and common bakers yeast, while a sourdough starter is made from wild yeast harvested from the flour, your own hands and even the air itself. That means that no matter how you change the inputs, you have an authentic Neapolitan pizza style recipe. I guess this could make it clear that higher hydrations are only for very experienced pizza makers? A pizza dough made with poolish and a pizza dough thats been fermented for 24 hours or more have a lot in common. The more hydrated the dough, the lighter and airier your bake will be, but the more challenging the dough will be to work with. Good luck! The poolish is 20 %. It is allowed to develop before being added to the main dough and results in a more complex flavor, better texture, longer shelf life, and more easily digestible bake. Making the Biga. 5: If not using poolish - can use 0.3-0.5% IDY if using RT bulk ferment. WebOnline pizza dough calculator will help you prepare a perfect homemade pizza dough in any style. Whilst this calculator should get you very close on the timings, it will never be exact as there are too many variables! Read my in-depth. In fact, it is way outside the range recognised in the official Neapolitan documentation. The reason I havent added the higher levels of hydration is that Ive found people to go too high, in general. When the poolish is ready, it needs to be added to the rest of the ingredients of a freshly made dough. Mix 50g of the water with the yeast. By contrast, direct method baking refers to the traditional way of preparing dough where you mix all of the ingredients at once. If you find that too wet still, you can experiment using only 100g of poolish and subtracting 50g from the water and 50g from the flour. Same goes for olive oil its not strictly necessary in a pizza oven, but I like to use around 1-2% to make keep the dough smooth and easy to worth with. Making this ingredient requires simple math. For this reason, I usually recommend forming the dough balls either the same day you plan on using them or the night before (if you wont have time). Anything under 8 hours may seem more convenient but the dough will actually be more difficult to work with, it will have a high chance of overproving, and wont have the same flavour or texture. If youre not used to working with wet dough, it can be a bit of a challenge (I know). Stoke the flames high to have a pizza ready within 2 minutes, or go low and slow to cook vegetables, meats, or delicious focaccia. Hi Franca, thanks for the question. A lot will depend on: your specific yeast, and how fresh/active it is, the specific flour you use, your water, the humidity of your room, and so on. I need some guidance on the recipe using poolish. But don't worry, all opinions are my own and all products were paid for with my own money. Whatever you choose, dont expect to get it right the first time and dont be afraid to adjust as needed. 48-50% hydration sounds very low to me but its about finding what works for you. As long as you can do some basic addition and subtraction, you dont even need a poolish pizza dough calculator to the ratio right. Therefore, some bakers like to use bread flour, which has a higher gluten content, for the poolish dough, and then regular pizza flour for the main dough. Be careful not to over ferment your poolish, however, as it can grow out of control quite quickly and go bad. Poolish is an awesome way to combine the deliciousness of overnight fermented pizza dough with the ease of pizza dough made on the same day. This is essentially what we accomplish with a poolish, only instead of fermenting the entire dough, we instead ferment just a small portion of it, sometimes as little as 20% of the doughs total volume. I can highly recommend pizza proofing boxes. There really isnt a set minimal amount of time that poolish needs to ferment before using it, however I generally let my poolish sit at room temperature for 1-2 hours, then let it rest in the fridge overnight. Having a premade poolish on hand also gives you the ability to make a fully fermented pizza dough within a few hours instead of the usual 24 hours. It is the simplest and quickest method of dough making as all the ingredients are mixed together at one time. Because poolish is cold fermented, without salt, for an extended period of time, the flavors and gasses produced by the yeast are different than in a traditionally produced dough, where a larger amount of yeast is fermented at room temperature over a short period of time. Diameter of the pie you are trying to make. In a glass measuring cup or microwavable bowl, heat water in the microwave for 20 seconds; this should result in a temperature of 80-90F. Your email address will not be published. Feel free to adjust the amount of yeast to suit your needs as well. Since a poolish has equal weights of flour and water, one would add 32 ounces of water to the flour, along with the yeast, or 3% in Evelyne's case. You may have seen Vito Iacopellis poolish pizza dough recipe in action in some of his videos. Poolish is an example of indirect method baking, which basically means pre-fermenting a starter dough which is then incorporated with the rest of the ingredients to make the final dough before baking some days later. During the pizza dough fermentation process, the gluten in the dough is broken down. If you're looking to make authentic Italian pizza, a pizza oven is a must. I need to follow a Paleo diet? Now I'm sharing what I've found out with the world! In most cases, the poolish should constitute 25-50% of the total volume of the dough. A dough weight of 250g should produce roughly a 10 inch pizza. When 15 minutes have passed, give the dough mixture another quick stir with the spatula. Required fields are marked *. Hey, Ive been using your calculator for months now. WebPizza Dough Calculator About the Neapolitan pizza dough calculator This dough calculator has been designed specifically for making Neapolitan style pizza. This oven has all the features, bells, and whistles that any pizza aficionado could want.Price: $799, Amazing heat retention. Im planning an article on this soon so stay tuned! I recommend watching this video (https://youtu.be/o-I-KWEIDvs?t=297) at the time stamp indicated for a demonstration on how to work a high hydration dough into a ball. It is also the most widely used form of yeast in pizzeries in Naples, so it is probably the most authentic choice. Add lukewarm water to poolish in mixing bowl. Can you share how this can be done. Shake the plastic container to mix everything together. It specifies many things, including: amount of water (hydration), amount of salt, amount and type of yeast, and prove time and temperature. Start over with a different yeast. And youve probably been left unsure what any of it means or how to apply it to your baking. But, of course, experiment with this and find out what you like. Instant and active dried yeast are the most common types available, just check the packaging. Both of these methods will encourage gluten formation which is what makes for a good crust. I recommend experimenting with smaller batches of dough to get the hang of using poolish, and to figure out what percent you prefer, before you make the 50 dough ball batch. Whichever kind of preferment you choose, you can really up your pizza game by experimenting with both. That calculation however is based on the amount of flour only in the poolish correct?So in my case:Total Recipe = 14,250g 8400g flour + 5450g water (65% Hydration)Poolish = 4,275g -> (30% of 14,250) -> (2138g flour + 2138g water)Yeast = 5.3g (.25% of the flour in poolish which = 2138g)Salt = 252g -> 3% of total flour -> (8400 x .03 = 252)Honey = ??? Both poolish and biga are pre-ferments used in making pizza dough, but there are differences between the two. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Loved using your poolish recipe, but cant seem to replicate the quantities for that on this calculator. 220 g Water, Cold (59%) 1.12 g Yeast, Instant (0.3%) 5.6 g Salt, Kosher (1.5%) Start this early the morning the day before pizza day so you complete the mixing of the final dough and refrigerate the evening before. Its not necessary to use a poolish or any kind of starter when making bread or pizza. So, the higher percentage of poolish you use, the softer the dough will be, which you may or may not want. Ill tell you exactly how to make a quick poolish pizza dough for yourself further down in this post. Please reach out via email. You will need to subtract these values for poolish flour and water from your overall ingredient quantities. Transfer the poolish mixture to a resealable container, or a bowl tightly covered in plastic wrap. Poolish helps to give pizza crust a deeper and more mature flavor profile along with a fluffy, yet still crispy, texture. Support unlimited number of preferments in dough. They both contain flour, water, and yeast, but sourdough uses natural or wild yeast, while poolish uses commercial yeast, making it a more reliable preferment than sourdough. The recommended amount of salt for Neapolitan pizza is between 2% 3%. Flours I use would be a mix of coconut, almond flour, tapioca or arrowroot starch. For this pizza dough poolish recipe you will use the entire amount. Your email address will not be published. Ramins Poolish Pizza Dough Calculator. If youve started making your own pizza dough from scratch, chances are youve come across terms like dough starter, indirect dough, preferment, biga, and poolish. This is based on the optimal temperature for yeast growth (fermentation). Simply enter the three items on the right. Hello, Thank you for all the great info. Commercial yeast is a strain of yeast that has been selected for its excellent ability to make bread rise and has been cultivated and mass-produced for that purpose. Then, you can adjust the inputs depending on how your dough turned out. This recipe takes some light planning (starting it two days before cooking), but is super easy to do. You should notice that the consistency of the dough is much smoother and less sticky than it was previously, this means the gluten is starting to form. This will reset the gluten in the dough and help you get a nice puffy crust. Because a dough prepared using the direct method is intended to be used right away, it usually contains much more yeast than a dough, or starter, thats fermented overnight. But Fresh Yeast typically offers more flavour. But for baking in a slower cooking, lower temperature home oven, we need something with a, Read More 80% Hydration Pizza Dough Recipe Fluffiest Pizza Crust EverContinue, The key to a delicious Detroit style pizza is a light and fluffy dough crust. This pizza oven is perfect for those who want the features of the larger Karu 16 with a compact form factor.Price: $399, Perfect Neapolitan pizza oven. The next day, remove your dough from the fridge, allow it to return to room temperature, then stretch, shape, cook, and enjoy! Suite U Valley Cottage, NY 10989, 2011 - 2023, All Rights Reserved. Add flour to the water and incorporate it fully until you're left with an extremely wet dough about the consistency of thick pancake batter. For this reason, its best to store poolish in a refrigerator, or a very cold room, as soon as the fermentation process has begun (usually after 1 hour or so). Are you able to add hydration levels up to 70% in your calculator? WebThe percentage of poolish is calculated by comparing the weight of flour in the poolish to the weight of flour in the final dough. Let it sit at room temperature for 1 hour, or until you see some yeast activity such as as rising slightly or small bubbles. Its a lengthier process but results in more delicious breads and pizzas. The percent is based on the total volume of the dough, so 150g of poolish would be 30% of 500g (150g poolish + 350g water/flour = 500g), plus or minus the oil, salt and honey if you want to be exact (doesnt really matter). Well, I use a pizza oven made by a company called Ooni. This pizza oven features a unique gravity-fed pellet hopper that makes it among the easiest wood-fired pizza ovens to use.Price: $349. If this sounds confusing to you, dont worry. Each flour behaves differently, even within the same type. However, creating an indirect dough by using a preferment or starter will give your dough a greater depth of flavor, a more complex aroma, and a better texture. Mix flour and salt together in separate a bowl and add about half of this mixture to the poolish and water. In all honesty, I would say that the oven makes a huge difference. In my opinion, lower hydrations are more suited to beginners. Bear in mind that this is based on the use of 00 flour. Mix on low speed to break up (it wont be fully combined). PS I use a sourdough with my pizza. It can be kneaded for 10-15 minutes or left to rest such as with the no-knead method. The dough will be quite sticky but not too sticky that its difficult to handle. Ive used the same dried yeast that I always use for my breads and pizza doughs so dont believe the fault is with the yeast. That said, if youd like to have lower hydration, easier to work with dough, you can tweak the Ooni 65% Ooni recipe to work with poolish as well. There are too many variables to produce a perfect pizza dough calculator. Intro to Poolish math, How To Make Pizza Dough With Poolish (Recipe). The pizza shops who would share with me their hydration for their pizza uses bread flour or high gluten flour at 48-50% hydration. The Ooni Karu 12 is the smallest and least expensive multi-fuel Ooni pizza oven, with a 13x13 inch baking surface and the ability to cook with propane, wood, and charcoal. The exact quantities of your poolish and pizza dough will depend on the recipe youre using, but a poolish should make up roughly of your total dough and never exceed 50%. For Neapolitan pizza, the dough weight should be between 200g 280g. With a lifetime of experience to draw from, I'm happy to share my pizza making knowledge with you. Your email address will not be published. If you want this dough to contain 25% poolish, that equals 250g of poolish to be added (based on 1000g or 1kg of flour). Can I use Flour 00 or its best to use regular white flour. Poolish and biga are similar preferments that originated in different places. WebThe calculator below is for authentic Neapolitan pizza dough recipes. The hydration is one of the most important aspects of your pizza dough. Then add the warm water and yeast mixture. It has the taste of a long, slow fermentation with the spring of fresh dough. Hi Johanne. This pizza oven has some of the best insulation of any pizza oven out there with an exterior that remains cool to the touch - ideal for use around kids and pets.Price: $499, A huge propane pizza oven. Mix poolish with water until the poolish has been completely liquified. Remove the dough from the refrigerator and allow to come to room temperature, at least 2 hours (assuming 70F; +/- an hour depending on room temp). Levain refers to the part of a sourdough starter you add to a dough, while poolish is a yeasted pre-ferment that you add to a dough. If Im doing double-fermentation, do I create 2 balls and THEN put them in the fridge, or keep it as one ball and divide them the next day and let them proof for a couple hours before shaping? Frank. Pizza Dough Calculator; Authentic Pizza Experience; Pizza Flour Case Study; Pizza Dough Recipe - Easy 3 Ingredient Pizza It is possible, however, to ferment a dough made using the direct method to achieve some of the benefits of prefermenting with something like poolish, but well get into this later. In the official document, a room temperature of between 13C/55F 33C/91F is mentioned as being acceptable. Dont be afraid to experiment if it doesnt work out the first time. I just learned through this post to leave the dough overnight. Thank you so much it was very helpful and easy to understand. Save my name, email, and website in this browser for the next time I comment. Knead dough for 5-10 minutes (or until dough is stretchy and smooth). The benefit of double fermentation is an extra fluffy and soft crust while the poolish and yeast work their magic on the the ingredients of the pizza dough. Turn the bowl over, letting the dough fall onto a This is our complete guide to poolish pizza dough. One of the best As an Amazon Associate I earn from qualifying purchases. The dough will tell you when its proved. In a Mason Jar or bowl add the water and the yeast, mix for 1 minute until you start seeing bubbles. Avoid the packets in the grocery store if you can (they'll work in a pinch, but don't get the "pizza crust" one). Ill post another poolish pizza dough recipe specifically for the Ooni soon, just to make the math a little easier for people. But all it takes is a few tweaks to how you work with it during the balling and shaping phase. It is one of the more widely available professional pizza flours. Im Tom Rothwell and Im super passionate about all kinds of homemade pizza! Remove poolish from refrigerator and allow to come to room temperature, about 1 hour. For your dough to have 25% poolish content, you must add 250 grams. What is the minimal amount of time to ferment the polish before using it. You can buy it easily and cheaply in most supermarkets and add it to your baking in specific measured amounts. Personally, I like to let it rest overnight rather than knead it by hand. The calculator will now hide the ingredients that have a weight of zero. I realise that it has become popular to cold proof dough. Theyre inexpensive, portable and reach temperatures of almost 1000F (500C) just like the best pizza ovens in Naples. Try them both, see which one you enjoy working with and which flavor and texture you prefer. Let me show you the best after hundreds of hours testing. Thanks in advance. Dont be worried about too much or too little salt affecting the structure of your dough. It helps to add the flour/salt incrementally and mix. Note: Caputo 00 pizza flour is an excellent option, especially for Neapolitan style pizza. Poolish is a sponge made from equal parts flour and water, plus a small pinch of yeast. This, in turn, leads to a soft and puffy crust. oil for bowl. The benefit of a fermented dough is simplicity you simply mix the ingredients and leave it to rest, either in the fridge or at room temperature, and wait to use it until the next day. Practice makes perfect, so dont expect to get it right on the first try. 3- it was a mistake since i try to text with my smart phone. It should become white and foamy as flour and gas from the poolish is released. Lightly coat both sides to prevent stickiness before continuing to stretch and bake. The cold temperatures of the refrigerator will allow the poolish to continue fermenting but at a much slower pace, leading to a better flavor profile and texture when used in a pizza dough. For this reason, direct method doughs, while convenient from a time perspective, are less flavorful compared doughs made with the indirect method. My home oven version of this classic pizza dough has 2 extra additions 1 teaspoon of honey and 1 tablespoon of extra virgin olive oil. Also, dont neglect to plan for how youre going to store and proof 50 balls of dough. Visit now! Eg 300g * 0.002 = 0.6g instant yeast. Learn how your comment data is processed. The Ooni Fyra 12 is a 12 inch wood pellet fueled pizza oven that has all the attributes necessary to make it an ideal Neapolitan pizza oven at an amazing price. This includes: The most commonly available is dried yeast. Then, use half the amount of flour for the poolish, along with an equal amount of water. An indoor, all-electric pizza oven. In general, you will aim to use anywhere from 20-40% of the total flour weight. This baking steel helps make your regular home oven more like a pizza oven, and will be a major upgrade to your pizza game.Price: $119, The only AVPN recognized domestic pizza oven. On the other hand, the advantage of using poolish is that your dough still benefits from the mature taste of the pre-ferment, but also has the strength and simplicity of a dough that can be prepared and used in the same day (assuming you already have a poolish on hand). WebEasy Poolish Pizza Dough Recipe Ingredients for the Poolish 300 grams of 00 Flour 300 grams of Water 0.3 grams of Dried Yeast Ingredients for the Pizza Dough 330 grams of 00 Flour 70 grams of Water 14 grams of Salt Procedure Step 1. Renamed the olive oil bookmark variable, so you'll need to make a new bookmark if you saved that. What about for somebody who cannot eat wheat? Weigh the dough about 283 grams for a 12 inch pie (or as per recipe output) and put in a pizza storage box or a plastic container in the fridge for 24-36 hours. WebDefinitely get this app if you want a quick way to figure out ingredient amounts for any amount of dough you want to make. For the best results, I recommend buying a kitchen scale and using metric. Learning how to make a poolish is the perfect way to up your pizza game from beginner to pro. I have a lot to do that same day so I cant be making dough balls the same (second) day. This recipe is pretty much guaranteed to make you the king (or queen) of sexy pizza crust leoparding. That said, you can also use all-purpose flour if thats what you have available, but the crust wont be as tender compared to 00. So this equates to 0.6g in the poolish recipe you mentioned. As long as you dont have huge changes in temperature in your room, you shouldnt experience any timing issues. In the recipe, I also recommended 50% poolish (compared to total flour weight). This value depends on your flour. You can then scale that up for as much dough as you need. But the end results are definitely worth it, so weve put together this article to make things a little easier to understand and help you get started. For its size, the Ooni Koda 16 is one of the most cost effective large pizza ovens.Price: $599, The ultimate showpiece pizza oven. However, there are some specialist Neapolitan long prove flours which can do the job. The recipe for the required poolish mixture is found below, with instructions for In general, you will aim to use anywhere from 20-40% of the total flour weight. Fill a large container with the flour. WebPizza Dough - 1190g Seeded Sourdough Sourdough Fougasse Spelt - Rye Spelt - Rye Tiger Bread Toasted Walnut & Honey Sourdough, 800 g Whole Grain Kamut Sourdough- Breadtopia Perfect Sourdough (Jeannette Chavez) Country Mix Dark Silesian Rye ( Dan Leader) Pain au Levain 20 % preferment flour Pain au levain 33% WW Sourdough It takes a minimum of seven days to start and even longer to become established. And dont forget to prove your dough out of direct sunlight! Winter time 4 gr per liter of water. Sourdough and poolish are simply two different kinds of pre-ferments used in indirect method baking. However, this is not recommended since most flours are not strong enough to withstand a fermentation (prove) longer than 24 hours. The room temperature is between 24-34 celcius degrees. Once you have entered, the correct amounts of ingredients are automatically show for both methods. Pour the water yeast mixture into the bowl of flour and mix well with hands, or a spoon, until fully incorporated. Thanks so much for the kind words and Im happy to know the website has been useful for you. Lukewarm (80-90F) to jumpstart the yeast. I hope that helps, but if you have any more questions just let me know. Poolish, on the other hand, gives us the best of both worlds. 00 flour is ideal for making pizza, especially if its high in protein and has a high water absorption rate. This is why I really recommend experimenting with a smaller batch, then multiplying it by 50 when you like the results. Add 175g flour to the bowl of a stand mixer. Remove dough from bowl and knead by hand, 2 minutes. If you are unsure, you can leave everything and just change the number of pizzas. WebScale formulas to any desired dough size. 2022 My House Of Pizza | 2918 Avenue I, Unit #5280, Brooklyn, NY 11210, Pizza Dough - Imperial (added to poolish), Please enable JavaScript in your browser to submit the form, Poolish Pizza Dough Recipe (Perfect Crust Super Easy), What Is The Poolish Pizza Dough Ratio Formula? Add the rest of the flour/salt and mix it until all of the dry ingredients have been hydrated by the wet ingredients. The amount of poolish starter used in pizza dough will depend on the recipe. Your email address will not be published. It ferments faster than biga, taking between 12-24 hours to ripen. This should give you roughly a 10 inch pizza. Many people assume that a dry dough cannot achieve a light and airy crust but this is not true. Sourdough starter can also be fed and kept alive for an indefinite period of time (with proper care) some starters have even been in use for generations. For the price and features, this pizza oven is hard to beat.Price: $399, The best way to make pizza in a home oven. Pizza Dough - Metric (added to poolish) 190 g Flour (00 or All Purpose) 105 ml Water 9 g Salt 5 g Honey 9 g Extra Virgin Olive Oil (or about 13 grams) Pizza Dough - Imperial (added to poolish) 1 cups Flour (00 or All Purpose) cup Water 1 tsp Salt tsp Honey tbsp Extra Virgin Olive Oil (or about 13 grams) Poolish Recipe 1 Poolish can be used to make bread with a crispy crust and tray baked or thin-crust pizzas. Gently mix the flour, water, and yeast together until the consistency is smooth, then cover and leave to ferment at room temperature for 2 hours before placing in the refrigerator to cold ferment for another 18-24 hours. You can then enter this value into the calculator and let it do the rest. And how much poolish should I use? 3. One of the best parts about using poolish is how simple it is to formulate the recipe. Poolish is a pre-ferment you add to your final dough to make it more extensible (stretchier) and improve the flavor of the crust. WebTook away the poolish information. The King Arthur poolish pizza dough recipe is also well known to many. Simply starting out with the calculator defaults will get you close to a great pizza dough recipe (assuming youre using 00 flour). For this reason, it is unique to its environment, and bread made from it will have a unique flavor and aroma depending on where the yeast was caught. Compared to sourdough starter, poolish is much shorter lived. % hydration (note: 66% is offered as a starting point, but feel free to change it.). The best poolish is cold fermented for 16 to 24 hours before use to ensure the best flavor and texture without the risk of over fermenting.

Gary Payton Jr And Gary Payton Ii, Dr Michael Vitale Daughter, Raul Fernandez Obituary Ohio, Babatunde Soyoye Wife, Articles P