วีดีโอ

Looks like something in between a poolish and a biga not really a poolish not really a biga

That's a lot of sugar

Aleks, I have looked at a bunch of posts and have yet to see the brand of flour you spoke of in the video video you have shared. Are you able to the brand of flour for the higher temperatures you mentioned? I use the Ooni Karu and have only used wood for fuel, you are the main person I follow and totally respect your suggestions... Also, do you have an opinion or suggestion on dough temperatures after the initial biga is prepared? I have few heroes in the pizza world, you rank the highest my friend!!! Any comment would help greatly, you have my total respect and admiration on any and all input.

Obligatory algorithm comment.

Unfortunately we don't us the metric system in the U.S..

I only use olive oil because it makes it much easier to handle when kneading by hand. I do think it adds a very slight crisp to the crust that you don’t get without it too, but it’s marginal

A lot of mistakes. 1- if you use warm water in poolish it speeds up the fermentation time and then it becomes more acidic. Tap cold water is best for 24 hours period otherwise you need to shorten the time. 2- you never use hot water when preparing the pizza dough. There is no single place that does it or recommends it. Cold water freezing cold is the best for the dough. Because the cold helps the gluten structure. It is like pasta. If you put it in hot Water it softens. You never do use hot water not even warm water when preparing pizza dough. 3- high amount of yeast. The yeast amount for each kilo should be 5 gr. If you are gonna use 1 kg flour you should use 5 gr yeast in your pollish and 5 or 10 gr honey. Honey feeds the yeast. 3- never use flour when stretching the pizza dough it sticks to the flour and changes the hydration and causes burnt. Look at the pizza. You will see bunch of white dust still. It will change the taste of the dough. You should use semolina rimacinata. It is very fine version of the semolina. It does not stick to the dough and leaves the dough crunchy too.

Is there a mistake; 3 hres in the oven at 500++ ?!!!

3 mistakes here; 1- Never use flour to stretch the dough. The flour sticks to the dough changes the hydration and gets burnt with the fire. Use semolina rimacinata which does not stick to the flour and leaves the dough crunchy. 2- never add the mozaralla or any other cheese from the watery can. Even mozarella should be sit in a separate bowl to drain its water. Otherwise you will have a watery pizza which will cause water in the middle of the pizza and preventing cooking the pizza. I also recommend separating the tomato sauce’s juice. Make it more creamy. 3- I see the oven is for 12inch pizza ooni brand. I have 16 inch. You dont wanna go up to 800F in that small oven. You will burn the pizza and not allowing it to be cooked properly. You ahould cook it at 550F. If you have 16 inch oven, heat it at 600 for 15 mins then put the pizza inside since the ceramic does not heat up so quickly. The pizzas you made were good but the flour with the high temperature oven burnt it and not cooked properly.

Followed the directions, have a wet sticky dough and I'm unable to get it to shape up. I'm dying. What do I do?

Hi Aleks. I just found your channel and I'm so excited to try your recipes. I do not have a pizza oven and I'm wondering if this will work out in a regular oven or on the bbq? Thanks for these beautiful recipes ❤ (Fran)

Bloody brilliant! I, too, grew up in Montreal, and my dad first took me to Schwartz's over 40 years ago. I love that place. If ever you're in the Montreal area, head to l'ile Perrot and go to Smoked Meat Pete's. These may be fighting words, but I have to admit, in my opinion, their smoked meat is cut above Schwartz's. Schwartz's still has better pickles, though. PLEASE, PLEASE start posting videos on TH-cam again. This channel is a gem ✌️ P.S. I made your smoked meat, and it's my all-time favorite. I think because of the actual smoking of the meat. As you no doubt know, the smoking of meat in Montreal was banned a frigging lifetime ago for some reason, I think due to being a fire hazard maybe, but all Montreal smoked meat is not actually smoked. Regardless, your recipe takes the cake. Bloody amazing

Can you freeze this type of dough..?

At what temp your ooni?

What kind of flour did you use?

Nice try. It is a good roast duck, but it is nowhere even close to a Peking Duck!

Man, ma whife has been pressuring me to use ours (gift from he brother who’s an awesome guy) and as a bbq backyard, didn’t marry until 33 guy who cooks pretty well, this made no sense. Thanks for the lifetime supply of salt idea!

My biga failed miserably!I use a poolish normally and decided to give biga a try. I followed the video and did the 48 hour fermentation. When I mixed it, it stayed super clumpy. I live in South Florida.My kitchen stays 74 degrees Fahrenheit. Could the hard water be a problem? HELP

All was good up until the part where you started to make pizza. You obviously over fermented your dough balls. You cannot argue that

Just love that view it brings back so many memories, great videos I have learned a lot thanks for being so clear. Could do with the written recipe to follow as well as the video.

Amazing! (I just got back from the Bay of Naples area.) Does your pizza oven use wood or gas. Who makes it?

Hello hope you’re having a good day or evening depending on where you are wanted to ask you a question if you don’t mind I can’t have yeast. Is there any way of making this without yeast? Many thanks. Toodeloo.. 🇬🇧

You lost me at 15 or 20 min of mixing. Is that a mistake? That is way too much violence for a Neapolitan dough. Be nice to your dough and it will be nice to you.

Why did this channel stop posting?

If i want to leave biga at room temp instead of fridge then how many hrs?why warm water instead of room temp water ?

😅😅😅 wohl ein bisschen viel Hefe!!! 1/10 davon wäre normal . Kein Wunder das der Teig so geht!😅😅😅

Somebody stop me, best pizza I have ever made, I wanted to eat it all, the crust oh my!

In essence, in the long term it is important to eat healthy. Meat cooked on a salt plate is definitely healthier than meat fried in oil. I think that if you made a sauce with butter, spices and garlic to spread the meat cooked on salt, it would be much tastier. Choose to eat healthy, the results are not visible now but will be seen in time. Good health!

Lots of sugar kills the good healthy properties of the dandelions.

Hmmm....you put about 20x more yeast in your poolish than most people on TH-cam...why?

Hello sir how are you

Dough balls and steamies.....two things i never saw much of after leaving montreal.

Really great instructions on home version of "almost Peking duck ". Looks super delicious and I'll give it a try when time allows. I hope you can afford to buy a new fry pan as you deserve one . Thanks from your newest subscriber.

can I use chicken & beef in place of pork as I cannot eat pork?

congrats BEST video on youtube for mtl smoked meat and yea omg fighting words for real lol brave man

So looking at the ingredients the first ingredient listed is gluten free wheat starch

Very well done! Thank you!

I tried this. I did not have a mixer-which made hard balls of dough. I ended up picking the hard balls and continued-very tasty-but way too labor intensive.

No recipe for this pizza dough.

What temperature did you bake it and for how long more or less?

So as you added all your yeast to your preferment this is not a poolish recipe . Poolish only uses 0.1% yeast so you should have used 0.65g of yeast. 650g -0.1% = 0.65g yeast. however the preferment u did make looks really good and u did a good job. keep it up

You know, I don’t think I’d use it for cooking but as a man who loves his salt think I just love to have a plate made out of it😂

Another question: Why would adding more yeast help it get puffier? After the fermentation - you have more yeast in there than when you started. I'd expect the limiting factor to be the sugars in the flour, not the yeast. Compare to making beer - when you bottle a home brew, you add sugar for carbonation, not more yeast. I have seen recipes that add malt at that stage, and that makes sense, as it gives more "food" for the yeast. Can you help me with this head-scratcher?

Video is great. The ad/commercial is too long and annoying.

Almost a 77% hydration dough. Not for the faint of heart! How did you arrive at that hydration? Have you made this dough 68-70%?

14 grams of yeast why??? it's an insane amount

4:35 wait a minute, how on earth is that 7-up? It's the color of lemonade or almost like a fruit juice? 7up is 100% clear...? Don't get me wrong, the recipe looks delicious and I like the video but it doesn't look at all like 7up, so what's up with that? I don't see any carbonation in it as you pour it in and it looks like you added lemon juice? Am I wrong? Is it a culinary secret? LoL by the way I just found this channel and it looks good I'll have to explore more

Couple of questions: 1. Is there any way to make biga based dough without a mixer or is that a last cause? 2. What's the actual benefit of making biga? Why not use all of the water straight away, and let it ferment for the whole 72 hours? (and if it's for the second addition of yeast - why not just use a tiny bit less water, and then add that after the first 48 hours of fermentation - then hand kneading should be easier, shouldn't it?) What I'm trying to understand is if the low hydration at the biga stage actually adds something or if it's mostly just a way to get a long fermentation, and then an addition of more yeast later.

My main takeaway is: I’m moving to Canada 😊

Cauliflower crust is pretty good