BETTER THAN MY GRANDMA'S PIE! A Quest to the Perfect Sheet Pan Pizza with 100% Biga

Call it Grandma pizza, Grandma Pie, or Sheet Pan Pizza. A concept that was new to me, but that would resemble a thin roman dough. I spent a good week researching and perfecting this style of Pizza, by using a pre-fermented dough: Biga.
I used Biga to maximize crust flavor and made different experiments with sauce and cheese to get the best out of this Pizza style, which I found one of the best around. So much flavor concentration and richness that I had to make it twice.
!!!~WATCH THE GRANDMA PIZZA CHALLENGE~!!!
KITCHEN & CRAFT video: • Sheet Pan Pizza That'l...
THE BRED CODE video: • This GRANDMA STYLE SOU...
Want to support the channel and be awesome? Buy me a little coffee! I'll be forever grateful!
ko-fi.com/mile...
Makes one 30*40 sheet pan
METHOD 1. The classic
Day 1 - Making the Biga
270 Bread Flour
135 Water (room temp)
0.8 gr yeast
Mix and 14 hr rest
Day 2 - Making the Dough
All the Biga
5 gr Honey
20 gr Water
Mix 2 min
6 gr salt
35 gr Water (to add slowly)
3 hr bulk fermentation, shape, and 2 hr rest in the pan.
Classic Sauce:
400 gr San Marzano Tomatoes
2 TBSP Tomato Paste
2 Garlic Cloves
Olive Oil
Fresh Basil
Salt and Pepper
Deli-style thinly cut Mozzarella
To top: Fresh Basil and Parmesan
Bake at 450F or 230C for 20 min.
METHOD 2. The Concentration of Flavors
Day 1 - Making the Biga
270 Bread Flour
135 Water (room temp)
0.8 gr yeast
Mix and 14 hr rest
Day 2 - Making the Dough
All the Biga
5 gr Honey
20 gr Water
Mix 2 min
6 gr salt
35 gr Water (to add slowly)
48 hr bulk fermentation in the fridge, then shape and 2 hr rest.
Hand-stretch and place over a thin layer of Sesame Seeds.
Bake at 450F or 230C for 20 min, turn it at 10 min mark.
Meaty Sauce:
2 Beef Ribs
2 Sausages
1/2 Glass of Dry White Wine
2 Carrots
2 Celery Stalks
2 Shallots
2 Garlic Cloves
A Bunch of Parsley
800 gr San Marzano Tomatoes
Olive Oil
Salt and Pepper
Stew for 4 Hr, remove the meat (save it for a great dinner) and blitz the sauce.
Whole Milk Full Fat Low Moisture Mozzarella
To top: Fresh Basil and Pecorino Romano
Home-pizza-bakers! Head down to my friends at FORZA FORNI and use code MILEZERO to receive 10% OFF all your order!
fierocasa.com/s...
Mile Zero Kitchen MERCH:
mile-zero-kitc...
KITCHEN EQUIPMENT:
BLUE STEEL PANS (A MUST): (use code MILEZERO for 10% OFF all your order)
PIZZA DOUGH TRAY: bit.ly/30xQJIk (use code MILEZERO for 10% OFF all your order)
Ultra-stretchy FLOUR I use in almost all my bread/pizzas: amzn.to/3oQQQab
Little Round Flour Sieve: amzn.to/34il2Bu
Ultra Precise Gram Scale: amzn.to/3yDqWv3
CAST IRON SKILLET: amzn.to/34j7R3a
Dry Yeast I use in every recipe: amzn.to/2QS2ipx
Cheap Pizza PEEL Kit - amzn.to/3fhvmjE
Super Cool - Heat Resistance up to 932F Oven Mitts: amzn.to/2TjUBJy​
Workhorse Dough Mixer: amzn.to/3ufziFK​
The Best KNIFE I ever had: amzn.to/34kJ9j7​​
My Whetstone Sharpening Stone I USE WEEKLY: amzn.to/3hXrciv
ICE CREAM Maker I use in my videos: amzn.to/3yFj4Jy
Taylor Precision DEEP FRY Thermometer: amzn.to/3kzXXko
FILM EQUIPMENT:
MY CAMERA: amzn.to/2IMOBU8
My Lens: amzn.to/35z1v1e
My Tripod with Tilt Head: amzn.to/38Nlj2R
Incredible Light for food video/photography: amzn.to/3nuOps2
Field Monitor: amzn.to/36EjTVG
Affiliate Disclosure:
Mile Zero Kitchen is a participant in the Amazon Affiliate Program. So when you can, please consider helping the channel by purchasing through my affiliate links. It doesn’t cost you anything more and it’ll be a big help for me to keep sharing videos with all of you. Thank you all, I truly appreciate it.
Follow me on Instagram and Facebook: @milezerokitchen
Using this footage without permission or license is not permitted.
#grandmapie #sheetpanpizza #bigapizza