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Is that possible to make this dough by hand ?

Do you have a recipe using sour dough starter?

what can i replace the malt with ?

Yes, lemon zest really elevates the game. Tried it on the burrata pizza but this one is next on the list and I am really excited to do this!

Hi I have a few questions. Whats is your percentage of biga in this recipe and the hydration of your dough? And how long you normally mix in the mixer?

Shaun from Masterchef +

Its non italian pasta not aprut

What brand is the mixer you use? Thanks

Need to saw the pizza now 😅

Looks delicious.

love this recipe - it is the bomb, made adjustments for a batch 1/4 the size and worked out great!!

yum

WHATS WITH THE CAMERA ANGLE ITS A BLOODY PAIN IN THE PROVERBIAL

cooool!

Bro I aint eating no pizza with no topings. Thats baked cheese bread

Pizza sauce is very good

Dafuq you using sheers for?

soggy pizza yum…

Y’all a knife would smash the crust. Sharp scissors enable him to cut the dough without smashing the bubbles in the crust so it looks good on camera

*Preaches about dough quality* proceeds to cut dough with scissors

Scissors....

I want the whole pie to have cheese on it though, not just random spots.

why is it so undercooked

Sorry but it looks undercooked

I really hope to become part of the REVOLVE family soon ! I'd love to do an unboxing of your AMAZING pizza oven and then make pizzas with it on all my videos in the future !

One of my favorite combinations is actually pepperoni, pickled jalapeno and roasted red peppers. Can't leave the pepperoni out, my American tastebuds won't allow it.

Lá pizza prontaaaa!!!

Nice

it looks yummy

Awsome❤

Amazing video 10/10

thank you,incredible unboxing-Revolvepizzaoven!

What's the brand of your oven back there

حنه بيبسي

By far the best video regarding biga dough I´ve watched (and I´ve watched numerous). Thanx for sharing.

What is the diameter of the turning stone

Would've been great to see a more rational amount of ingredients, not many people will be wanting 12 dough balls for their first shot at it, but excellent video otherwise.

Where u buy the pot ?

Pistachio and Mortadella is probably the most underrated combo on a pizza. I like to use a pistachio pesto as the base (basically just pistachios, parmesan and oil) and top it off with burrata instead of ricotta. I'll definitely try adding cream and lemon.

I just made a biga mess by dumping all the water and 2 kilos of flour into a container that was way too small. Wouldn't recommend :( I also find it way easier to make the biga in a mixing bowl with an airtight lid, that way you can shake it in all directions and don't end up with flour everywhere (as seen in one of Vito's videos). If you don't f*ck it up like me, it really is super fast and low effort. Last time I tried this recipe, the dough ended up a bit too dry (65% hydration in this recipe already seems pretty low), but I let the dough balls rise for only 1-2 hours (biga mistake). That made it super difficult to shape the pizza, because the tension in the dough was like a rubber band, and the pizza would just pull itself back together, even after stretching it to the absolute limit. The pizza still turned out great, if a bit small; definitely better than the poolish recipes I've tried! I also ordered myself some diastatic malt powder (or "Backmalz" as we germans say), can't wait to see how this turns out.

great video ! I've never seen that spiral mixer before. Do you have any info on it? thanks

Are those stand mixers available to purchase?

Can someone tell me brand of stand mixer

Thanks, love the things you're doing!

Great video, if you want to freeze the doughballs should you follow all the steps and then freeze or freeze before letting it rise for 4-6 hours ?

Gotta to give this a try 😍

nah

😍😍😍

Really a very good pizza! And appropriate Italian language. Wonderful! Sergio (Sardinia, Italy 🇮🇹)

In that big yard of yours that tiny oven looks Kafkaesque!