Well, I said I would give this recipe a try and I have tried it twice so far. The first time, when making the Final Dough the result was a very wet dough, I thought that perhaps I had made a mistake when weighing the flour or the water. I had to add more flour incrementally until the dough looked manageable to me. I ended up having to add 35g more of 00 flour!! and hydration went down to 63.5% from 69.6% that your recipe calls for. The pizza I made with this dough was good but the cornicione did not rise too much, I attributed that to the lower hydration. Today I baked a pizza with your recipe for the 2nd time, I measured the ingredients carefully and once again the final dough was very wet, this time I decided to add Bread Flour instead of 00 flour (bread flour with its higher protein % is able to absorb more H2O). By the time I had added 5g of bread flour the dough looked OK, this brought hydration to about 67% (closer to 69.6%). The pizza was excellent, very close in appearance to yours. The important cornicione was very puffy and airy, a cloud!. My wife comment was: do not lose this recipe !! and I agree. Next time, instead of adding bread flour I will try to substitute 5g of 00 Flour in the recipe with 5g of Bread Flour. Well Julian, this is definitely a keeper recipe, thanks for posting it, mille grazie !! If I could make a suggestion, now that you have given us a perfect pizza dough recipe, could you show us different and creative ways to make other than Margherita pizzas, particularly pizzas with other than tomato sauce?
That spiral mixer is a game changer. I’ve seen hundreds of pizza making videos. When mixed properly in a spiral mixer, rested, then cut…the cross section looks like no other dough. It appears to be thousands of microscopic air pockets. For high hydration dough, it sure makes it easier to work with. Gonna use your biga recipe for my first biga.
Hello, thank you very much for your great videos, which I really enjoy following. For me, it was explained in a practical and understandable way for reworking. What do you think is the best dough (straight, biga, poolish) for a sheet pizza and a Nepolitan pizza? Thank you very much.
i pop all of the airballs when i ball the dough! if you dont, those airbubble will burn in the oven. i look for a more even structured crumb with smaller air bubbles throughout the crust
Hello, Julian, my dough turned out too wet and sticky out of the mixer. I couldn't mix it more, it was already about 12 minutes. I guess the hydration was too high for my flour - Molina Grassi Pizza (12%). Can that be the case, or something other is amiss that I should look into?
Sounds like you overworked it. During mixing you need to check the gluten development by doing a window test after every so many minutes. Mixing too long breaks down gluten which can not be restored. Also, if you make a high hydration dough make sure the flour has a W value of at least 280
Julian - thanks for the video - I’m going to try it this weekend! Would you please share your thoughts of the differences between a 65% hydration pizza as opposed to a 70% hydration? I have only worked with 65 hydration before! I now have a spiral mixer though- what is your approximate mixing time for the dough until it becomes absolutely smooth? Thanks again!
i would stick to 65% until you have completely conquered the technique. working with 70% can sometimes be sticky. i think my mixes last for 10 minutes to 15 minutes. all depends on dough temperature
Hey there Julian! I tried your recipe again yesterday (at 65% hydration) and observed 2 problems and am hopeful you can steer me in the right direction! First, I never got to a “clean bowl” while using the spiral mixer - I had dough sticking to the bottom of the mixing bowl. Secondly, the dough was continuing to climb up the dough hook- all the way to the top! I want to get this under control before I move on to your 100% biga 2.0 which looks fabulous- thank you!
Hey, nice looking dough and pizza! I tried this recipe without a mixer, and the texture of my dough is not the same, unfortunately. Also, I can’t handle it as easily as it looks in this video, no matter what I do. Do you put a bit of olive oil on your hands or not? Most recipes use olive oil at some point, but I couldn’t see you using any. I’d appreciate any advice, and thanks for the video!
@@julian_sisofo thanks, Could you make a video with a pizza dough recipe using the poolish method and including the kneading process? Because on your TH-cam channel, I could only find the recipe without kneading.
This looks incredible, well done! I'm definitely going to give this one a try this week - but just to check what temperature should the water be in the biga and dough please is it room temp 20°C (68°F) ?
Great video Julian. Thanks I will be trying this dough recipe
Well, I said I would give this recipe a try and I have tried it twice so far. The first time, when making the Final Dough the result was a very wet dough, I thought that perhaps I had made a mistake when weighing the flour or the water. I had to add more flour incrementally until the dough looked manageable to me. I ended up having to add 35g more of 00 flour!! and hydration went down to 63.5% from 69.6% that your recipe calls for. The pizza I made with this dough was good but the cornicione did not rise too much, I attributed that to the lower hydration.
Today I baked a pizza with your recipe for the 2nd time, I measured the ingredients carefully and once again the final dough was very wet, this time I decided to add Bread Flour instead of 00 flour (bread flour with its higher protein % is able to absorb more H2O). By the time I had added 5g of bread flour the dough looked OK, this brought hydration to about 67% (closer to 69.6%). The pizza was excellent, very close in appearance to yours. The important cornicione was very puffy and airy, a cloud!. My wife comment was: do not lose this recipe !! and I agree.
Next time, instead of adding bread flour I will try to substitute 5g of 00 Flour in the recipe with 5g of Bread Flour.
Well Julian, this is definitely a keeper recipe, thanks for posting it, mille grazie !!
If I could make a suggestion, now that you have given us a perfect pizza dough recipe, could you show us different and creative ways to make other than Margherita pizzas, particularly pizzas with other than tomato sauce?
Try this.
For the biga only, use 100% bread flour. Then, when making the dough, use 00 flour.
This will definately help your problems.
Enjoy!!
amazing, I will certainly give your recipe a try.
Pure Art 🍕. Man I love your videos
Thank you so much 🙏
Wow ! You just got a new sub here from Quebec !
🙏🫶🍕
That spiral mixer is a game changer. I’ve seen hundreds of pizza making videos. When mixed properly in a spiral mixer, rested, then cut…the cross section looks like no other dough. It appears to be thousands of microscopic air pockets. For high hydration dough, it sure makes it easier to work with. Gonna use your biga recipe for my first biga.
Nice, gonna try this one 👌🍕😄
Hello, thank you very much for your great videos, which I really enjoy following. For me, it was explained in a practical and understandable way for reworking. What do you think is the best dough (straight, biga, poolish) for a sheet pizza and a Nepolitan pizza? Thank you very much.
sheet tray pizza - biga
neapolitan (traditional) - direct
neapolitan (modern) - poolish
Hey Julian,
Is the way you shape the dough balls and seal them shut important for when you flatten out the dough to retain all the air in the crust ?
i pop all of the airballs when i ball the dough! if you dont, those airbubble will burn in the oven. i look for a more even structured crumb with smaller air bubbles throughout the crust
Hello, Julian, my dough turned out too wet and sticky out of the mixer. I couldn't mix it more, it was already about 12 minutes. I guess the hydration was too high for my flour - Molina Grassi Pizza (12%). Can that be the case, or something other is amiss that I should look into?
Sounds like you overworked it. During mixing you need to check the gluten development by doing a window test after every so many minutes. Mixing too long breaks down gluten which can not be restored. Also, if you make a high hydration dough make sure the flour has a W value of at least 280
@@mathieu94 Thanks a lot for the tip, I'll check it out!
Awesome recipe. Would this still work with caputo nuvola super?
oh yes
@@julian_sisofo awesome. Have it in the fridge as well speak! 👌🏽
And the poolish recipe. I only see one made by hand. Is there another video made by mixer? Or is it the same process?
Hi .
Can you please share a recipe for pizza dough using Bread flour please 🥺🥺
Can i make it using a standard mixer?
yes!
Julian - thanks for the video - I’m going to try it this weekend! Would you please share your thoughts of the differences between a 65% hydration pizza as opposed to a 70% hydration? I have only worked with 65 hydration before! I now have a spiral mixer though- what is your approximate mixing time for the dough until it becomes absolutely smooth? Thanks again!
i would stick to 65% until you have completely conquered the technique. working with 70% can sometimes be sticky. i think my mixes last for 10 minutes to 15 minutes. all depends on dough temperature
Will do - thanks!
Hey there Julian! I tried your recipe again yesterday (at 65% hydration) and observed 2 problems and am hopeful you can steer me in the right direction! First, I never got to a “clean bowl” while using the spiral mixer - I had dough sticking to the bottom of the mixing bowl. Secondly, the dough was continuing to climb up the dough hook- all the way to the top! I want to get this under control before I move on to your 100% biga 2.0 which looks fabulous- thank you!
❤
Привет! Отличная работа👍!
На каком этапе можно заморозить тесто?
when the dough is risen after one hour in balls
@@julian_sisofo 👌
Благодарю!
Успеха и удачи!!!
On 3:39, you meant the minimum of refrigeration is 24 hours ?
yes. of course you can use the dough without refridgerating, but 24-48 hour refridgeration makes the lightest and best fermented pizzas
Where is the written recipe?
Biga-
1g dried yeast
130g water
260g 00 flour
Dough-
225g water
250g 00 flour
12g salt
only for you... hahaha
Awesome recipe. Would this still work with caputo nuvola super?
can you make dough with biga in a standard mixer? looks way more complicated than a poolish
yes
Hey, nice looking dough and pizza! I tried this recipe without a mixer, and the texture of my dough is not the same, unfortunately. Also, I can’t handle it as easily as it looks in this video, no matter what I do. Do you put a bit of olive oil on your hands or not? Most recipes use olive oil at some point, but I couldn’t see you using any. I’d appreciate any advice, and thanks for the video!
running your hands under water is better. make sure you shake them off before handling the dough.
Thank you! Will try that for sure.
You make the most amazing Pizzas my friend! Keep it up !
another great video, sir!
quick question, what do you prefer biga or poolish and why?
poolish. quick recipe, fluffy dough, puffy crust, mild flavor.
Hello! If we are using fresh yeast - how many grams we have to use? Thanks!
double the amount of dried yeast. example, 1 gram active dry = 2 grams fresh
Hello! Personally, which type of pizza do you prefer? Biga, poolish, Neapolitan?
poolish
@@julian_sisofo thanks, Could you make a video with a pizza dough recipe using the poolish method and including the kneading process? Because on your TH-cam channel, I could only find the recipe without kneading.
This looks incredible, well done! I'm definitely going to give this one a try this week - but just to check what temperature should the water be in the biga and dough please is it room temp 20°C (68°F) ?
room temperature should always be around 72 F
perfect thanks@@julian_sisofo !