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I am still eating my delicious leftover pizza using your poolish pizza dough recipe! So delicious! Did your biga dough recipe last month too! Next on my list is your pancetta recipe! Can’t wait! Thanks again for all your wisdom and fantastic recipes

I am still eating my delicious leftover pizza using your poolish pizza dough recipe! So delicious! Did your biga dough recipe last month too! Next on my list is your pancetta recipe! Can’t wait! Thanks again for all your wisdom and fantastic recipes

no salt?

You’d think a fella wood have a picanica table

Ah this takes me back. My sister and i would collect fresh blackberries near the lake and bring them to my aunt. She'd wash them and make the sweetest blackberry cobbler.

Why 14 grams of yeast?😮 I think it's to much,and more good room temperature water,not hot

Hi what size pizza dough balls do you make as Ive got the same oven as you but struggling with the size, my bigs and poolish come out too big and get burnt at the back when they first go in. Thanks for any tips you can give me.

Please can you write Creek language l don't understand good English language thank you!!!❤

This was by far the most time consuming dough prep I have ever attempted; it was my first time trying a preferment, but the results were spectacular. Thanks for the video!

Spill the secrets!!

Whats the ratio, just tell us!!

Just put tbe recipe on te screen, not below!! Let ALL of uz read it!!

just got done baking my pizzas! great recipe!!! One of the best puffy crusts i have ever tasted using your biga recipe.did a 3 day biga huge difference in flavor! first time using a high hydration dough. it puffed up so fast in my pizza party Adore oven at 900 degrees! I can't thank you enough for all your knowledge you shared with us!

I started my biga 2 days ago. iam doing a 3 day biga in fridge. can't wait to get going on this great recipe! love your website with all the great recipes too!!!

can you use Caputo Manitoba 0 flour or a combo of caputo blue bag 00 pizzeria flour ? love your video

You should keep doing your high and work for important people but please leave the pizza alone my man, have been painful to watch it.

i really enjoyed your video and all your valuable information and tips on making your biga pizza dough. I have a question could i possibly use Caputo Manitoba 0 flour? or a mixture of manitoba and 00 flour?

I made this based on your recipe and it was totally amazing. My family loved it

Man! 10 g of dry yeast? WTH? It should be pizza not a ywaty cake. Diss.

I have celiac disease. Wouldu mind remakeing this pizza & add in some psyllium husk & a little baking soda To see if That would make Even Bigger difference In how It turns out? I would really like to make my own bread and pizza dough because the store bought stuff just tastes terrible it tastes like cardboard it's a very tough and brittle and stale and they freeze it and things that further alter the texture and taste of the products it's just horrible

I was watching food science show just a minute ago on making pizza crust and gluten-free and they said to add some baking soda and some almond flour and to help with like brown and also psyllium husks to help with the air pockets for the chewiness

I like your simple recipe but adding some campden tablets (metabisulphite) before you start fermentation insures that you kill off wild yeasts. Just saying. it's a good idea.I worked in a winery mostly apple wines but we made blueberry and blackberry and always hammered them with the Camden tabs first. Doesn't affect any flavor etc.

Wouldnt cold water in the mixer be better ? To prevent dough getting too hot ? Every biga recipe i see they use iced water

This is the first video that i have watched where both the salt and the yeast was pre-desolved. It makes sense but most people dont disolve both.

Mr. Chef guy. You dont know what your talking about when it comes to ice on a hamburger. Your degree is as useless as the paper it printed on. Come to south Georgia we'll learn you something.

Curious about the curing salt ratio. It calls for a lot more than the manufacturers recommendation. Like a lot more! Please advise. Thanks Steve

Thanks Alex for an informative video. What would be the best stage to keep the dough in the fridge for 2-3 days of I’d like to save a portion for later? Or delay the pizza baking?

What model Kitchen Aid are you using?

Great video! I have a couple questions. I did the recipe to a tee and it was really soupy I added more flour and it finally came together. Is this normal? Also is this a good dough to freeze? I put them all in the freezer after I balled them up. When do I know they have come to thawed point that I can use them? Many thanks

Will this work without yeast?

Can you tell us how to bake pizza in oven if we dont have this pizza oven? Thank u❤

Thank u i will do by your recepie

oo is a weak flour and why so much yeast for a poolish? only needs like 2 grams

I made the dough recipe as you had it on this video I scaled it down so I only needed two cups of flour. The dough turned out pretty good looks very similar to what you were doing my only issue is how sticky it was it did not need very well being so sticky what do you think I did wrong

Absolutely the best flour for GF pizza. Bought a very nice outdoor wood burning over and I am GF. Some great recipes out there on TH-cam. Try it you won’t be disappointed.

OMG where do you live!! That looks awesome! Also, thanks for the review.

tryin 2 listen 2 YOU, left b-cause of ^%$#!! music !! wtf is wrong w/u sheeples , u f-n try it dinner , parts store , turn on shite music , ... u c , WTF... SHEEPLES !!!

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..?