📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking
@@ChainBaker I did not understood the hydration though. From the recipe looks like 190gr water for 300gr flour, which would make it a 63%. The dough looks far more hydrated than that. What I'm getting wrong?
This is the greatest food video ever. I am Sicilian and make the classic deep dish pizza with a simple sauce and cheese. This will be a wonderful addition to my table. Simple and timeless. Thank you.
A truly inspirational , no nonsense, no BS and all without the Narcissism , that goes with a lot of Neapolitan Style Pizza Videos , that you see here on YT… know what I mean !? Loved the ‘ Puddle! » reference !
Honestly, even the official Neapolitan pizza web site implies that they don't officially understand the science. I recall them saying that the salt must not be put in with the yeast at the beginning. Somebody needs to officially revisit out the worst techniques to see if the results are comparable. It seems that the biggest crust bubbles come from preferment the hydration stage, and the lack of covering of toppings. To test this, I will try to press down the edges, and then see what happens. Let me know if you want an update.
This crust is insanely good! Pillowy inside the edge, just enough chew, crispy all around, no bending under the toppings. And flipping delicious to boot.
That “Cheeky pinch of chili flakes,” got this video a thumbs up. Thanks for making great content. I found you just the other day and I’m telling anyone who will listen how informative your videos are. I never follow recipes, but I’ve been following yours and making great bread!
Hey Charlie, thanks for sharing your recipe with us. Time and time again I return to this video which helps out a lot. One thing to add for people who do not have baking stones or pizza paddles is to dust a square piece of baking paper with flower and flatten out the pizza dough directly on it. Grab the pizza with baking paper, transfer it onto an oven grid and when you're ready for baking transfer it onto the baking tray in the oven. Works every time!
Thanks CB. I lost faith in my bread making skills till i found you. I'm more confident now than ever and i have you to thank for that! BTW your baking basics video helped me a ton!!! Thank you for that!
Yeah you only need a tiny amount of yeast for the biga. Of course if you double the recipe then double the yeast too. It should be enough because it is fermented at room temperature👍
I made this dough yesterday. My family loved the crust and texture! It’s was easy to make. Thank you so much!!! I think THIS will be my to go recipe from now on.
I just love watching how you show all the difficult points and make them seem very easy :) this is what makes a true professional :))) and then, practice makes perfect. thought I'd never learn to fold the dough, but then somehow it starts working :)) Many many thanks!
This turned out so well for me!! Thank you so much for your guides chainbaker, I recently started baking a month ago and since then I’ve only used your videos to guide me. Nothing was working until I found your channel so you’re truly one of a kind, keep it up!
I made pizza today using your preferment for the first time. (prepared late at night, left out in a cool kitchen and ready twelve hour later.) Also used about ten percent semolina in the non pre ferment flour. The main difference is using anchovy and pepperoni, and plain tomato we process and freeze from the garden. The pre ferment makes the difference in taste. I've baked bread over twenty years and have learned a lot from your series. Bread is better than ever. Thanks
I love the stop motion of the ingredients. Really well done. Stuff like that makes a huge difference imo. Very encouraged to try this recipe. I've only recently discovered preferments other than sourdough, I've been having good success with poolish, but biga seems a lot more flexible so keen to try
Great video, i have a little tip. Bake the bottom with tomato sauce for 5 minutes, remove from the oven. Put toppings on en bake it another 5 minutes. This will compensate the low heated oven a bit.
I have never once heard of biga pizza before today, but I think I will become a biga fan! My favorite pizza is with onions, garlic and mushrooms...and sometimes with bacon pieces as well. I subscribed, and after seeing just two of your videos, I learned more from you than I have over the last year, watching countless bread and pizza dough videos. Now I understand why my failures failed, and my successes succeeded. Thank you!!
Thanks, ChainBaker!!! As a new learner of “baking”, this kinda walkthrough is an absolute delight and yeah a winner!!!!! I learned a lot in 12mins. 😍 Yaaayyyy!!!! 👏🏻✋🏼
Working in the pizza station, I loved making myself a northern version of pizza Tirolese that is adding the Gorgonzola! And a little tip that I found useful when forming the base is using a little semolina in the dusting. The grainier texture allows for a lot more slide and stretch across a flat surface making it easier to fan those fingers out and slip that sucker into a piping hot oven. It was a must during the dinner rush - 7-8 pizzas every five minutes. When it was working, it was goood. When it wasn’t… hell would be more fun… AND cooler.
At last, a non Italian baker who bakes an amazing Italian pizza! We Italians are pretty easily offended by unorthodox pizzas around the web, this is basically perfect. Ben fatto!
I found you 2 - 3 weeks ago. I have literally made this 6 times since then, both as two individual size like you did and one larger pizza from the same size dough ball. 1 cheese, 1 bbq chicken, 1 pizza sticks and 3 pepperoni. A Great crust and a piece of cake to make or maybe easy as pie would be better. My new favorite pizza crust
Love your channel. I feel more confident in making all kinds of bread I was not so successful with in the past. Doughy and floury tortilla that was too thick in flour even when cooked. Bread that would not rise and was 100% dough in the middle. All of those days are gone thanks to you. I can't thank you enough.
I made one margarita and one pepperoni pizza using this dough tonight and it was the best pizza I've ever made! Now I've gotta get a pizza stone or steel!
I will definitely try this. I don't have the patience for sourdough but this looks like a great way to get some good developed flavor without all the devotion 😄
Just wondering, why do you need to add more yeast at the end? I would have thought that the initial yeast will have multiplied during the long fermentation. What happens if you don’t add more yeast?
It would take longer to rise, but it would also develop even more flavour. But in that case you may just mix all the ingredients from the get-go with a little bit of yeast and skip the extra step of making the pre-ferment.
I'm gonna try it this weekend. I always do a bulk fermentation of 2 hours, then form the individuals pizza dough and send them to the fridge to eat during the week. I often make 4 320 grams pizza dough on Thursday so we ate a 24hs fermentation on Friday, a 72 hours fermentation on Sunday, and the other 2 probably on Wednesday or whenever there's a football (soccer) match.
Awesome video thanks ! You have proven BIGA dough by hands is possible without a mixer as most all Pro Pizza Makers swear a machine needs to be used. I agree with you by hands is possible which I do and you proved it here as well. So thank you !! How many grams of flour did you use ?
I am glad you said something about the sauce. For some reason the topic of sauce and toppings is something people are highly opinionated about. Once again, you did an awesome at explaining the possibilities and the approach rather than just the recipe. I'm in team raw sauce myself. I also don't mind a bit of pineapple or peaches on my pizza in the right context. Great job!
I made it today and it turned out pretty good. It's the best one I've made so far. I had to add a little more flour, 50grs to be exact, because my dough was too runny. But it turned out pretty decent if I do say so myself. It's the first time I could get the bubbles and the wholes on the crust and I was super happy about that. Thank you for this recipe.
Your channel is my favourite baking channel! Wonderful content. Thank you very much. I’m trying to find super tasty and super soft bun recipe for sweet and sugary buns.
In Finland we have sweet bun called pulla. But if you translate it google say bun, which sounding like salty breadish roll. You know. But pulla is soft and sweet. Oh, like in cinnamon roll. We do round ones and also other shapes.
Great recipe, the thing I learnt on this channel is regarding dough temperature and fermentation times, which I knew as a concept but never looked into it properly. Nice one! One small tip from me: Try to not cook the sauce, as the sugars from the tomatoes release during cooking and too much thermal processing can end up making the sauce acidic after the pizza is cooked. The amount we put on the pizza is normally low but if the initial cooking has reduced the sauce a lot there's still a risk of that happening, something you will pick up if you use the leftover sauce as a dip. I normally use 50 g of tomato puree for 1 can of tomatoes and it helps get a decent consistency, which helps shift my focus on herbs and seasoning to achieve the desired flavour, keeping it uncooked until pizza goes in the oven.
@@ChainBaker just like all the info you give out, a reason why I follow this channel is because things make sense 😁 can't help it, curse of being an engineer is that everything has to make sense 🤣
Thanks and love the way you show us how to make a slow fermented dough for pizza. May I want to know your first fermentation I see that you let the dough in a shelter, I think I must let it in the fridge isn't it? Or I can let it outside with room temperature for 12 to 24 hrs? At my place, the temp is about from 30 to 32 Celcius degree! Thank you!
Hey! Thank you so much :) I kept the dough out on the kitchen table. The temperature was around 23C. Your kitchen will be a bit too warm so what I would suggest is either use very cold water that has been refrigerated or you can also chill down the flour. Also keep the dough in the coolest place in your house. Then it may be ok after 12 hours. You will have to experiment to find the sweet spot as it is hard for me to tell you exactly :) Hope that helps.
Thank you so much. I did it yesterday and I chilled the dough by letting it above cool water with the temp about 23 to 25 celcius degree in 12 hours. And I baked a nice pizza dough for my Child. Thanks again for this adorable recipe.
I live in Brazil, where it's very hot also, so I let my dough in room temperature for about 2 or 3 hours (just to ferment and double the size) and then I put it at the fridge, at the bottom shelf where it isn't so cold. It can be keeped there for almost 40h.
@@carloscarvalhar9129 Thank you for your tip. I will try this becase at my place this time the temp is so high, about 35 to 38 degree. I wonder how about letting the dough fermented at room temp!
@@PhuongThao-iv2gg at room temperature in a hot day, the dough will ferment fast, increasing about 4 or 5 times it's original size, with very big bubbles inside it, but without structure. At the moment you put your hand in it, it will expell all the air and become a difficult dough to open the pizza
Hey Chain Baker, I find your videos as some of the very best available. I often watch several, especially when it is raining, and I can skip farm work. Here in WV USA, we use corn meal on the pizza peel to slide the pizza to the stone or steel. Have you ever added lemon juice to your pizza dough? Thanks! From WV.
Oh yes corn meal works great. I have not used lemon juice in pizza dough, but I have done some experiments with it. Here's a video th-cam.com/video/NA7Vq59igBw/w-d-xo.htmlsi=7PZgLntsZb5rcy9h Cheers ✌️😎
Brother, my oven's max temperature is 230 degree C and it's OTG, so should I turn both the upper and lower heating elements on without fan and how much will be the baking time required and also should I keep the pizza in the bottom rack or the middle rack or upper rack? Please guide. Thanks.
Brother, I prepared the dough by adding 150 gram of water but when I added 40 gram of water on the next day it became very loose, I can't even hold it for doing the fold technique. What to do? It's very loose and not even holding the shape.
I've done poolish neapolitan, sourdough neapolitan but I am yet to try biga, this looks awesome and I know what next pizza session will be like! This or NY style.
Third attempt at this finally got it right and the taste and crust turned out fantastic. Turns out previously my dough was overfermented and the final dough portions were extremely sticky and structurally weak. Thanks to the baking principles videos I managed to troubleshoot the issue! I struggle to get temperature into my dough with the slap and fold method. The dough turns out nice and smooth but barely above room temp (22 °C). Any tips?
Hi Charlie, can we cold ferment the Biga as well? What would be the standard rule to follow when cold fermenting any dough, how much time more would it need?
You can with around 0.5% yeast in relation to flour. Desired dough temperature should be around 23C. You can refrigerate it right after kneading and use it in 24 hours or so. I have not experimented with this too much so can't guarantee anything, but this is a good starting point! :)
I am anxious to finish my leftovers and make this type of dough. I have never eaten pizza with dough made this way. If you have a length of clean string, Lay it flat on the table and stretch it out, then carefully slide it with a sawing motion between the dough and the surface. This usually allows enough air to get the dough free of the surface. Another way is to construct your pizza on the peel. You can sprinkle farina lightly over the paddle before setting the dough on it. Now build the pizza and if it is sticking to the peel, again use the string method. I used to work in a very busy pizza shop and this is a method the owner devised. It saved making a mess in the oven having pizza slide halfway off the peel and possibly folding on the oven deck.
Love your videos you're teaching me how to bake not just recipes. Would like to help to support you with my Amazon purchases. I had a friend that had a channel in California and he said that as long as I went in to my shopping and one of your links all the things that are purchased you would get credit for is that correct? Keep on baking
Yum! I love that you haven’t a stack of toppings. Keeping it nice and simple allows the pizza dough to shine. Why put all that effort into developing taste in the dough to overwhelm it with toppings. 👌 🍕
very different to my cold/long ferment pizza recipe that I've used for years... I have people coming round for pizza this weekend so won't try this then, but definitely next time! Looks good! Love preferment breads
Thank you for all your educational videos I am learning a lot, I have a question when you talk about oven in English do you mean the lower heating element or the upper one or both?
I find that handling Biga kneading by hand (like you do here) is the best method comparing to use of a home mixer. This will eliminate the dough overheat as it takes the mixer long time to deal with the biga. Thanks. I wonder if no-knead method can be apply here as well 🤔👌
That is a good question. I have never tried this. But I guess the best way to do it would be by adding some starter to the biga,then adding more leaven to the main dough the next day. That way it would ferment more quickly on the following day. You could of course only add it to the biga and then ferment the main dough for longer. Some experimentation will be needed. I would advise making two smaller batches with different methods and amounts and then seeing which works best. I might do some experiments myself and make a video in the future about this 👍
Thank you, Chain Baker for this awesome recipe! I'm new to bread baking and your tips are very helpful! I made this 4 nights ago, and it was amazing! I'm making it again tonight! So glad I discovered your channel! Subscribed!!!👍👍👍
I usually switch it off for higher temperature bakes as it can make the crust darken too much before the pizza is ready. But every oven is different, so it may work even better in yours.
The dough is quite strong, so the folding interval can be that long. If it is loose and stretchy, then you could give it more folds at shorter intervals.
I used to think my favorite Pizza was Neapolitan. However, after tasting a tavern style pizza I just don't know anymore. Neapolitan is my go-to style pizza, but I do like the tavern style more frequently because its not a meal. Its more of a complimentary pizza that is eaten when having drinks. I'm told everything will change when I try a deep dish pizza because it has a buttery crust.
Hi Charlie, I'm curious about your choice of 63% hydration for this pizza dough. Was it for ease of use, or did you find it gave you better, airier results? I've noticed that lower hydration doughs tend to rise more vertically than sideways. In professional pizzerias, I usually see hydration levels around 70-80%, so I was wondering what led you to choose 63%. Thanks!👍🍕
I can't remember to be honest 😅 I guess the high amount of pre-fermented flour makes this dough a bit looser and even at a low hydration it would behave as if it was wetter. You can certainly increase the amount of water.
Could this same recipe be used for foccacia? They seem like such similar bread types. I'm really learning a lot from your videos by the way so thanks so much!
You could do! I have a few dedicated focaccia videos on the channel too :) 1) th-cam.com/video/426sTdKmCds/w-d-xo.html 2) th-cam.com/video/FNHtCVfHFCM/w-d-xo.html 3) th-cam.com/video/CRrLkWhTJzY/w-d-xo.html 4) th-cam.com/video/0OZw7zR5ueM/w-d-xo.html
Check out a book called The Elements of Pizza by Ken Forkish. It really opened my eyes on some things about the methods used for making pizza and how they differ from making bread.
I thank God for your channel you taught me so much and I am so thankful I add to subscribe you inspire me to continue baking as you continue to share these technique, also i must say thank you for helping me with my Lab with the video 'How does sugar affect bread' once again A Big Thank You 🤗
So, I want to add diastatic malt powder, and if all the flour is used in the biga, when would I add it? I'm thinking during kneading after the biga is ripe. I also prefer to use my stand mixer, is that ok?
Yes, the malt powder should ideally be added during kneading in this case because it will speed up fermentation and that is not what we want whilst the biga is rising. You can add it together with the yeast. A mixer will work perfectly. Medium speed 5 minutes or so, but be careful not to over mix it. Rather under mix and perhaps give it an extra fold during proofing.
Thanks for the recipe. I live in the tropics, where the temperature is 76 to 94 degrees Farenheit on average. So, do I leave the biga in the fridge overnight or on the countertop?
I wonder if bread flour really makes much of a difference over everyday cooking flour? 😋 that does look gooooood. I'll have to see which pizza is better. Thanks
Great content! Some questions that comes all the time with the preferment are the following: 1. How is the initial dosage of yeast (2 pinches) scales up when dealing with bigger quantities? 2. Answering the above: Is it the same for poolish? Thanks for a feedback!
📖 Find the written recipe in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
Recipe for pizza dough
It's in the link in the video description.
@@ChainBaker I did not understood the hydration though. From the recipe looks like 190gr water for 300gr flour, which would make it a 63%. The dough looks far more hydrated than that. What I'm getting wrong?
Nice
Biga
Do you love pizza too? 🍕
Of course!
Yaaaasss….❤❤❤. You should definitely have a ton more subscribes. I love the science explanations and of course the food😊
Thi is probably the best channel on bread in the history of TH-cam! My bread skills didn’t improve until I chanced on ChainBaker channel
😊!
Ahhh...yeah!! Who doesn’t love pizza?!
Yes
The video production of this video is one of the best i've seen so far. Good job !
Thank you so much 🙏 I'm glad that my new edits are being noticed 😊
This is the greatest food video ever. I am Sicilian and make the classic deep dish pizza with a simple sauce and cheese. This will be a wonderful addition to my table. Simple and timeless. Thank you.
A truly inspirational , no nonsense, no BS and all without the Narcissism , that goes with a lot of Neapolitan Style Pizza Videos , that you see here on YT… know what I mean !? Loved the ‘ Puddle! » reference !
Honestly, even the official Neapolitan pizza web site implies that they don't officially understand the science. I recall them saying that the salt must not be put in with the yeast at the beginning.
Somebody needs to officially revisit out the worst techniques to see if the results are comparable. It seems that the biggest crust bubbles come from preferment the hydration stage, and the lack of covering of toppings. To test this, I will try to press down the edges, and then see what happens.
Let me know if you want an update.
i started making 100% biga pizzas about 6 months and 10 lbs ago :) SO FREAKING GOOD!!!!!!
This crust is insanely good! Pillowy inside the edge, just enough chew, crispy all around, no bending under the toppings. And flipping delicious to boot.
That “Cheeky pinch of chili flakes,” got this video a thumbs up. Thanks for making great content. I found you just the other day and I’m telling anyone who will listen how informative your videos are. I never follow recipes, but I’ve been following yours and making great bread!
Thank you so much, Adam! 🙏 Happy Holidays 🎄
Hey Charlie, thanks for sharing your recipe with us. Time and time again I return to this video which helps out a lot. One thing to add for people who do not have baking stones or pizza paddles is to dust a square piece of baking paper with flower and flatten out the pizza dough directly on it. Grab the pizza with baking paper, transfer it onto an oven grid and when you're ready for baking transfer it onto the baking tray in the oven. Works every time!
Thanks CB. I lost faith in my bread making skills till i found you. I'm more confident now than ever and i have you to thank for that!
BTW your baking basics video helped me a ton!!! Thank you for that!
That is so cool! I'm glad I could be of help :) on to many more great bakes! 👍
Yeah you only need a tiny amount of yeast for the biga. Of course if you double the recipe then double the yeast too. It should be enough because it is fermented at room temperature👍
I made this dough yesterday. My family loved the crust and texture! It’s was easy to make. Thank you so much!!! I think THIS will be my to go recipe from now on.
I just love watching how you show all the difficult points and make them seem very easy :) this is what makes a true professional :)))
and then, practice makes perfect. thought I'd never learn to fold the dough, but then somehow it starts working :))
Many many thanks!
I made this pizza yesterday. This was so good. Thank you for this receipt. We all love it. This is my number one pizza now.
That is so awesome! 🤩 I'm glad you enjoyed it! On to many more great pizzas 🍕
This turned out so well for me!! Thank you so much for your guides chainbaker, I recently started baking a month ago and since then I’ve only used your videos to guide me. Nothing was working until I found your channel so you’re truly one of a kind, keep it up!
That is great to hear! Happy baking 😎
I made pizza today using your preferment for the first time. (prepared late at night, left out in a cool kitchen and ready twelve hour later.) Also used about ten percent semolina in the non pre ferment flour. The main difference is using anchovy and pepperoni, and plain tomato we process and freeze from the garden. The pre ferment makes the difference in taste. I've baked bread over twenty years and have learned a lot from your series. Bread is better than ever. Thanks
Awesome! :)
I love the stop motion of the ingredients. Really well done. Stuff like that makes a huge difference imo. Very encouraged to try this recipe. I've only recently discovered preferments other than sourdough, I've been having good success with poolish, but biga seems a lot more flexible so keen to try
I'm Italian and I approve this video! :D
😍
Thank you for video. The first time i made bigga pizza it bubbled up in the center. Pizza with poolish turned out better.
Made pizza by this recipe, it was the best I ever had.
Thanks for your amazing content!
😎👍
This man’s technique is at the top, nice to see that ♥️
In italy We add tomato sauce raw and add mozzarella half way cooking, you could try that 🥰
Great video, i have a little tip.
Bake the bottom with tomato sauce for 5 minutes, remove from the oven.
Put toppings on en bake it another 5 minutes.
This will compensate the low heated oven a bit.
Lovely, binge watching all your videos!
Aspiring baker in the making :)
I have never once heard of biga pizza before today, but I think I will become a biga fan! My favorite pizza is with onions, garlic and mushrooms...and sometimes with bacon pieces as well. I subscribed, and after seeing just two of your videos, I learned more from you than I have over the last year, watching countless bread and pizza dough videos. Now I understand why my failures failed, and my successes succeeded. Thank you!!
Welcome to the channel 😊
Thanks, ChainBaker!!! As a new learner of “baking”, this kinda walkthrough is an absolute delight and yeah a winner!!!!! I learned a lot in 12mins. 😍 Yaaayyyy!!!! 👏🏻✋🏼
Working in the pizza station, I loved making myself a northern version of pizza Tirolese that is adding the Gorgonzola!
And a little tip that I found useful when forming the base is using a little semolina in the dusting. The grainier texture allows for a lot more slide and stretch across a flat surface making it easier to fan those fingers out and slip that sucker into a piping hot oven. It was a must during the dinner rush - 7-8 pizzas every five minutes. When it was working, it was goood. When it wasn’t… hell would be more fun… AND cooler.
I love gorgonzola!
That is a great tip! I also love the bottom crust when it is baked with a bit of semolina :)
I followed your method and my pizza came out great. The dough was easy to handle and crust was very nice, thanks for sharing !
At last, a non Italian baker who bakes an amazing Italian pizza! We Italians are pretty easily offended by unorthodox pizzas around the web, this is basically perfect. Ben fatto!
Thank you so much! It means a lot coming from a native 🙏😊
I found you 2 - 3 weeks ago. I have literally made this 6 times since then, both as two individual size like you did and one larger pizza from the same size dough ball. 1 cheese, 1 bbq chicken, 1 pizza sticks and 3 pepperoni. A Great crust and a piece of cake to make or maybe easy as pie would be better. My new favorite pizza crust
That is awesome! I'm so glad you're enjoying it :)
Very happy with result, easy to follow instructions, thanks.
Love your channel. I feel more confident in making all kinds of bread I was not so successful with in the past. Doughy and floury tortilla that was too thick in flour even when cooked. Bread that would not rise and was 100% dough in the middle. All of those days are gone thanks to you. I can't thank you enough.
🤩
the editing of this video is amazing; so much work in there
I followed the steps and turned out amazing! Thanks a bunch man!
✌️
this recipie owns i messed up every single step and still got something delicious
I made one margarita and one pepperoni pizza using this dough tonight and it was the best pizza I've ever made! Now I've gotta get a pizza stone or steel!
😎
Thanks The Best Baker I have ever seen 👍👍👍💝
😍
Oh, that’s brilliant! Pizza night is on the horizon!😊❤
I will definitely try this. I don't have the patience for sourdough but this looks like a great way to get some good developed flavor without all the devotion 😄
Just wondering, why do you need to add more yeast at the end? I would have thought that the initial yeast will have multiplied during the long fermentation. What happens if you don’t add more yeast?
It would take longer to rise, but it would also develop even more flavour. But in that case you may just mix all the ingredients from the get-go with a little bit of yeast and skip the extra step of making the pre-ferment.
@@ChainBaker Thank you!
Wow Charlie another great recipe
I am so greatful for you
I'm gonna try it this weekend. I always do a bulk fermentation of 2 hours, then form the individuals pizza dough and send them to the fridge to eat during the week. I often make 4 320 grams pizza dough on Thursday so we ate a 24hs fermentation on Friday, a 72 hours fermentation on Sunday, and the other 2 probably on Wednesday or whenever there's a football (soccer) match.
Your method sounds more convenient :)
@@ChainBaker i think I'm gonna stick to my method. Yesterday I tried biga and it was complete failure :(
@@ChainBaker disregard my other comment, it got actually really good. However, i think 70% hydration is too much for me to handle.
Yes. I make my own pizza dough. No paddle. Parchment paper. I see I have something to aspire to after watching your bake.
Superb! Another Home Run! 👍
Awesome. This is the first I've learned about this kind of dough.
Well explained. I’m going to try this.
Thank you.
Awesome video thanks ! You have proven BIGA dough by hands is possible without a mixer as most all Pro Pizza Makers swear a machine needs to be used. I agree with you by hands is possible which I do and you proved it here as well. So thank you !!
How many grams of flour did you use ?
You can find the written recipe in the link below the video ✌
I am glad you said something about the sauce. For some reason the topic of sauce and toppings is something people are highly opinionated about. Once again, you did an awesome at explaining the possibilities and the approach rather than just the recipe. I'm in team raw sauce myself. I also don't mind a bit of pineapple or peaches on my pizza in the right context. Great job!
It's up to our own taste at the end of the day. No one can tell you what is right or wrong 😉
I made it today and it turned out pretty good. It's the best one I've made so far. I had to add a little more flour, 50grs to be exact, because my dough was too runny. But it turned out pretty decent if I do say so myself. It's the first time I could get the bubbles and the wholes on the crust and I was super happy about that. Thank you for this recipe.
Your channel is my favourite baking channel! Wonderful content. Thank you very much. I’m trying to find super tasty and super soft bun recipe for sweet and sugary buns.
Try these with extra sugar th-cam.com/video/syrJlPhCvV8/w-d-xo.htmlsi=QNpZo4akyecFjKj0
@@ChainBakerdo you think I could fill these with jam and whipper cream :)?
I don't see why not 😁
In Finland we have sweet bun called pulla. But if you translate it google say bun, which sounding like salty breadish roll. You know.
But pulla is soft and sweet. Oh, like in cinnamon roll. We do round ones and also other shapes.
Has to be on my....."Must try soon!" list ! 👌🤗
Great video! Loved the final result :) could you please also make deep dish (Chicago Style) pizza
Thank you! 🤩 Here is one I made some time ago - th-cam.com/video/65jqYIizJLI/w-d-xo.html
I also have a sourdough version 👍
first receipe i see biga like this usually it s seems strands of flours btw verry good result !
Must try great video Thanks
This looks great. Thank you
Def making this THANK YOU
This recipe is interesting, I liked the final results, really good, I will try it soon 😁, And great video production, good job 👏🏻.
Thank you 🙏😊 Let me know how it goes :)
Multiply the recipe by 4 and you will get 4 large pizzas out of it 👍
Great recipe, the thing I learnt on this channel is regarding dough temperature and fermentation times, which I knew as a concept but never looked into it properly. Nice one!
One small tip from me: Try to not cook the sauce, as the sugars from the tomatoes release during cooking and too much thermal processing can end up making the sauce acidic after the pizza is cooked. The amount we put on the pizza is normally low but if the initial cooking has reduced the sauce a lot there's still a risk of that happening, something you will pick up if you use the leftover sauce as a dip. I normally use 50 g of tomato puree for 1 can of tomatoes and it helps get a decent consistency, which helps shift my focus on herbs and seasoning to achieve the desired flavour, keeping it uncooked until pizza goes in the oven.
Great tip! Makes sense :) Cheers!
@@ChainBaker just like all the info you give out, a reason why I follow this channel is because things make sense 😁 can't help it, curse of being an engineer is that everything has to make sense 🤣
Incredible recipe. Thank you so much.
Wonderful tasting pizza bread. Superb crusty and aerated. Used the exact recipe and procedure. Thanks 😀
Awesome! I'm so glad you enjoyed it :)
Thanks and love the way you show us how to make a slow fermented dough for pizza. May I want to know your first fermentation I see that you let the dough in a shelter, I think I must let it in the fridge isn't it? Or I can let it outside with room temperature for 12 to 24 hrs? At my place, the temp is about from 30 to 32 Celcius degree! Thank you!
Hey! Thank you so much :) I kept the dough out on the kitchen table. The temperature was around 23C. Your kitchen will be a bit too warm so what I would suggest is either use very cold water that has been refrigerated or you can also chill down the flour. Also keep the dough in the coolest place in your house. Then it may be ok after 12 hours. You will have to experiment to find the sweet spot as it is hard for me to tell you exactly :) Hope that helps.
Thank you so much. I did it yesterday and I chilled the dough by letting it above cool water with the temp about 23 to 25 celcius degree in 12 hours. And I baked a nice pizza dough for my Child. Thanks again for this adorable recipe.
I live in Brazil, where it's very hot also, so I let my dough in room temperature for about 2 or 3 hours (just to ferment and double the size) and then I put it at the fridge, at the bottom shelf where it isn't so cold. It can be keeped there for almost 40h.
@@carloscarvalhar9129 Thank you for your tip. I will try this becase at my place this time the temp is so high, about 35 to 38 degree. I wonder how about letting the dough fermented at room temp!
@@PhuongThao-iv2gg at room temperature in a hot day, the dough will ferment fast, increasing about 4 or 5 times it's original size, with very big bubbles inside it, but without structure. At the moment you put your hand in it, it will expell all the air and become a difficult dough to open the pizza
you have inspired me to start making sourdough again, got lazy and started buying it at wild flower bread company
Wow we use to struggle so much making it and you made it seem so easy!!
Everything looks easier when someone else is doing it 😁 I'm sure you'll get there with a bit of practice 👍
Love your channel. Inspiring me to be better. Tyvm
🙏
Hey Chain Baker, I find your videos as some of the very best available. I often watch several, especially when it is raining, and I can skip farm work.
Here in WV USA, we use corn meal on the pizza peel to slide the pizza to the stone or steel.
Have you ever added lemon juice to your pizza dough?
Thanks! From WV.
Oh yes corn meal works great. I have not used lemon juice in pizza dough, but I have done some experiments with it. Here's a video th-cam.com/video/NA7Vq59igBw/w-d-xo.htmlsi=7PZgLntsZb5rcy9h
Cheers ✌️😎
Looks awesome 🇨🇦😁
It is mesmerising to watch ...will definitely try 👍
Let me know how it turns out :)
Brother, my oven's max temperature is 230 degree C and it's OTG, so should I turn both the upper and lower heating elements on without fan and how much will be the baking time required and also should I keep the pizza in the bottom rack or the middle rack or upper rack? Please guide. Thanks.
I'd say go with middle rack and both heating elements. That should do it.
Thanks for the response but what about the baking time?
Keep it the same to begin with and see how it turns out. If it needs a minute longer, then it is what it is.
Thanks... I will see how it turns out and if possible will let you know 🙂
Brother, I prepared the dough by adding 150 gram of water but when I added 40 gram of water on the next day it became very loose, I can't even hold it for doing the fold technique. What to do? It's very loose and not even holding the shape.
I've done poolish neapolitan, sourdough neapolitan but I am yet to try biga, this looks awesome and I know what next pizza session will be like! This or NY style.
Hi. Thanks for all your great videos. Can I use half of whole wheat and half white flour? Thanks
You can. But increase the water by 30g or so.
Excellent!
Third attempt at this finally got it right and the taste and crust turned out fantastic. Turns out previously my dough was overfermented and the final dough portions were extremely sticky and structurally weak. Thanks to the baking principles videos I managed to troubleshoot the issue!
I struggle to get temperature into my dough with the slap and fold method. The dough turns out nice and smooth but barely above room temp (22 °C). Any tips?
You could add slightly more yeast to compensate for the low temperature.
Hi Charlie, can we cold ferment the Biga as well? What would be the standard rule to follow when cold fermenting any dough, how much time more would it need?
You can with around 0.5% yeast in relation to flour. Desired dough temperature should be around 23C. You can refrigerate it right after kneading and use it in 24 hours or so. I have not experimented with this too much so can't guarantee anything, but this is a good starting point! :)
I am anxious to finish my leftovers and make this type of dough. I have never eaten pizza with dough made this way. If you have a length of clean string, Lay it flat on the table and stretch it out, then carefully slide it with a sawing motion between the dough and the surface. This usually allows enough air to get the dough free of the surface. Another way is to construct your pizza on the peel. You can sprinkle farina lightly over the paddle before setting the dough on it. Now build the pizza and if it is sticking to the peel, again use the string method. I used to work in a very busy pizza shop and this is a method the owner devised. It saved making a mess in the oven having pizza slide halfway off the peel and possibly folding on the oven deck.
Awesome! Cheers for the tips :)
Love your videos you're teaching me how to bake not just recipes. Would like to help to support you with my Amazon purchases. I had a friend that had a channel in California and he said that as long as I went in to my shopping and one of your links all the things that are purchased you would get credit for is that correct? Keep on baking
That is correct. Cheers for the support 😁
Just tried this and it's AMAZING!! thank you!!!!
Glad you enjoyed it :)
Yum! I love that you haven’t a stack of toppings. Keeping it nice and simple allows the pizza dough to shine. Why put all that effort into developing taste in the dough to overwhelm it with toppings. 👌 🍕
very different to my cold/long ferment pizza recipe that I've used for years... I have people coming round for pizza this weekend so won't try this then, but definitely next time! Looks good! Love preferment breads
Thank you for all your educational videos I am learning a lot, I have a question when you talk about oven in English do you mean the lower heating element or the upper one or both?
Mine only has the upper one. But I would suggest using both for best results.
I find that handling Biga kneading by hand (like you do here) is the best method comparing to use of a home mixer. This will eliminate the dough overheat as it takes the mixer long time to deal with the biga. Thanks. I wonder if no-knead method can be apply here as well 🤔👌
Thank you for the video. Just wondered why you didnt use durham wheat flour for this pizza?
I like it with either flour. This time I felt like using regular wheat. Works great either way ✌️
Wowwww😍😍😍😍that was the great one 👌
if i want to use Sourdough instead of commercial yeast, when should i add , to biga or to main dough please ?
That is a good question. I have never tried this. But I guess the best way to do it would be by adding some starter to the biga,then adding more leaven to the main dough the next day. That way it would ferment more quickly on the following day. You could of course only add it to the biga and then ferment the main dough for longer. Some experimentation will be needed. I would advise making two smaller batches with different methods and amounts and then seeing which works best. I might do some experiments myself and make a video in the future about this 👍
Would you now make pizza dough without biga and long cold ferment instead?
No more pre-ferments for me. Cold ferment all the way :)
Thank you, Chain Baker for this awesome recipe! I'm new to bread baking and your tips are very helpful! I made this 4 nights ago, and it was amazing! I'm making it again tonight! So glad I discovered your channel! Subscribed!!!👍👍👍
Nice one! Cheers :)
Yes thank you for sharing ❤😊
Thanks!
This looks so good. But why do you switch off the fan when heating the oven and cooking the pizza?
I usually switch it off for higher temperature bakes as it can make the crust darken too much before the pizza is ready. But every oven is different, so it may work even better in yours.
nice pizza , have a question why we let the dough rest for one hour after the coil fold stage why not less time?
The dough is quite strong, so the folding interval can be that long. If it is loose and stretchy, then you could give it more folds at shorter intervals.
I used to think my favorite Pizza was Neapolitan. However, after tasting a tavern style pizza I just don't know anymore. Neapolitan is my go-to style pizza, but I do like the tavern style more frequently because its not a meal. Its more of a complimentary pizza that is eaten when having drinks. I'm told everything will change when I try a deep dish pizza because it has a buttery crust.
Hi Charlie, I'm curious about your choice of 63% hydration for this pizza dough. Was it for ease of use, or did you find it gave you better, airier results? I've noticed that lower hydration doughs tend to rise more vertically than sideways. In professional pizzerias, I usually see hydration levels around 70-80%, so I was wondering what led you to choose 63%.
Thanks!👍🍕
I can't remember to be honest 😅 I guess the high amount of pre-fermented flour makes this dough a bit looser and even at a low hydration it would behave as if it was wetter. You can certainly increase the amount of water.
Could this same recipe be used for foccacia? They seem like such similar bread types. I'm really learning a lot from your videos by the way so thanks so much!
You could do! I have a few dedicated focaccia videos on the channel too :)
1) th-cam.com/video/426sTdKmCds/w-d-xo.html
2) th-cam.com/video/FNHtCVfHFCM/w-d-xo.html
3) th-cam.com/video/CRrLkWhTJzY/w-d-xo.html
4) th-cam.com/video/0OZw7zR5ueM/w-d-xo.html
Check out a book called The Elements of Pizza by Ken Forkish. It really opened my eyes on some things about the methods used for making pizza and how they differ from making bread.
Cheers for the suggestion! :)
I thank God for your channel you taught me so much and I am so thankful I add to subscribe you inspire me to continue baking as you continue to share these technique, also i must say thank you for helping me with my Lab with the video 'How does sugar affect bread' once again A Big Thank You 🤗
Did you do stop motion for the sauce?
Take my like, you professional.
So, I want to add diastatic malt powder, and if all the flour is used in the biga, when would I add it? I'm thinking during kneading after the biga is ripe. I also prefer to use my stand mixer, is that ok?
Yes, the malt powder should ideally be added during kneading in this case because it will speed up fermentation and that is not what we want whilst the biga is rising. You can add it together with the yeast. A mixer will work perfectly. Medium speed 5 minutes or so, but be careful not to over mix it. Rather under mix and perhaps give it an extra fold during proofing.
Thank you for answering my question. Love your channel.
Thanks for the recipe. I live in the tropics, where the temperature is 76 to 94 degrees Farenheit on average. So, do I leave the biga in the fridge overnight or on the countertop?
I would suggest using the cold bulk fermentation method instead th-cam.com/video/x-8UoEgtt48/w-d-xo.htmlsi=R_Uam5XKxLVvIcl5
Thank you.
✌️😎
I wonder if bread flour really makes much of a difference over everyday cooking flour? 😋 that does look gooooood. I'll have to see which pizza is better. Thanks
It makes a huge difference th-cam.com/video/al--1T_9lgM/w-d-xo.html ✌️
Thanks for a great video. I noticed that the crust was a little stiff. Is that because of the olive oil? How do we make it more chewy?
I think to make it more chewy you would have to make it less airy. So, degassing it a bit more when shaping should do it.
Just saw the 100% Biga Ciabatta video. Making the Biga now. Looks like Samiches tomorrow, can't wait.
Let me know how it turns out ;)
Great content! Some questions that comes all the time with the preferment are the following:
1. How is the initial dosage of yeast (2 pinches) scales up when dealing with bigger quantities?
2. Answering the above: Is it the same for poolish?
Thanks for a feedback!
One pinch is about 0.1g, so just multiply that amount to scale it. Same goes for any preferment.