How to make Neapolitan Pizza Dough, in a Stand Mixer - 50% Poolish + 50% Biga @ 75% Hydration
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- เผยแพร่เมื่อ 17 มี.ค. 2021
- I've always been curious about a pizza dough made by combining half of the flour via Poolish and the other half of the flour via Biga: 50% Poolish and 50% Biga. Because of the water ratios required to make Poolish & Biga, our minimum hydration rate is 75%.
Here is the Recipe I followed:
Flour 562gm
Water 421.5gm
Salt 17gm
Yeast 3.6gm
Here's Roberto Susta's Biga No Stress Technique, from Vito Iacopelli:
• REAL METHOD HOW TO MAK...
I'm pretty sure I discovered why this isn't done - it's more work than either Biga or Poolish themselves & the rehydration process on the second day is effectively how you close a Biga dough. The undercurrent here was this notion that 100% of the flour in the pizza dough would be prefermented and optimize the digestibility of the pizza.
Now; if I'd simply made a 100% Biga dough (only adding remaining 50% of the water & all the salt on the dough closure), the rehydration is effectively the same as this video, all the flour would have been prefermented and it would be less work that what the video depicts. The results of the pizzas here were outstanding - as they usually are when I get to 75% Hydration (poolish or biga), if I'm honest.
So, it was a fun experiment and I see why this isn't really done! - แนวปฏิบัติและการใช้ชีวิต
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Nice , goodjob best recipe !!
Buona Pasqua Robi!!!!
Thank you for this very accurate video-explanation.
Thanks for the comment!!! Here is a recent video with my favourite recipe/technique:
th-cam.com/video/OR63JKREVi4/w-d-xo.html
Bravissimo 👏👏 spettacolare 👍🇮🇹🇮🇹
grazie e poi sono riuscito a fare questo
th-cam.com/video/s--FPLWqyE4/w-d-xo.html
You better off using a shower cap, I’m going to try this for the weekend. 🤞
I'd cooked up the same idea for sometime, just to learn you've done it. Now you don't have to stick with 75% hydration just because of the math, you can always add small final bit of flour or water in the final dough to adjust your desired final percentage
Agreed: however, as I mention in the description, the undercurrent was to make all the flour prefermented ... btw, I’ve only made this combination once - it’s a lot of work, I’m really into the 100% Biga lately because it’s less work and all the flour is prefermented.
@@PizzArchitect agreed, I do find though that the bit of fresh flour can really give some fresh boost of food to the yeast to last till the final proofing and prevent overproofing where your dough collapses due to depletion of carbs, which has happened to me when you have all your yeast in your preferments. Agree that 100% Biga or poolish is far less work perfect results still
@@daniel1c Before I saw Roberto Susta's video I'd only ever seen 80% Biga (20% flour on closure) so it's more common to add flour on closure, than not ... also, aforementioned 100% Biga recipe splits the yeast 50/50 between Biga & Closure - which would avoid what you'd described. Here's the 100% Biga Video from the Master:
th-cam.com/video/GQ7pAvm53oA/w-d-xo.html
@@PizzArchitect thanks for the share. Wish it had subtitles
@@daniel1c it does but they’re not perfect: click “CC” (closed captioning) and under those settings, select ‘auto translate’ and select English... it will translate, but (for example) sometimes instead of “Biga” it will translate to “Beer” ... but you’ll get it, ask me if you have any questions! Happy to help!
Great video! I love the idea of combining biga and poolish. Have you thought of using sourdough started instead of the poolish?
Hi, thanks for the comment! I have to confess, sourdough starter has been something I've not used - it feels worthy of it's own separate study which I've not done. All of the prefermented Contemporary Neapolitan Pizza (Biga/Poolish) recipes I've seen use fresh or dried yeast. Whereas the Verace Neapolitan Pizza (the traditional Neapolitan pizza) literally relies on sourdough starter/mother yeast for the leavening of that type of pizza dough, it's a technical requirement of it. And that notion evolved from the ancient "pasta di riporto" (using the leftover dough as the base of the new dough) ... at any rate, it's certainly worthy of more study: I've found this easy sweet spot with dried yeast, 75% hydration, 48hr preferment... here's that video.
th-cam.com/video/OR63JKREVi4/w-d-xo.html
Only an engineer can cook up something like this (no pun intended). Iron ring gave it away
Lol: legitimately an architect; we get an iron ring as well! (Good eye!)
@@PizzArchitect ah, had no idea architects get them too
Great video. For some reason I always have trouble incorporating biga into the poolish even after bring it up to room temp. No matter how long I mix.
Me too - that’s not the easiest process ; since I did this video, I’ve spoken with Roberto Susta (in Naples) who invented the Biga No Stress Method, based on that chat: Next Time, on the closure, before I add the Biga to the poolish (or anytime I hydrate Biga) I’m going to soak the Biga in some water (which will raise the hydration rate to maximum 80%) & a few ml (.5 tsp) of natural sugar source (honey or Maple syrup) predisolved into the water. This is a trick that will help, especially if there’s any acidic smells... the Biga in this video had a slight acidic odour (you get a whiff of apple cider vinegar type odour) .... in this video I relied on the water from the spray bottle to help, next time I will soak the Biga in ‘water with some sugar’ before I start the closure!
@@PizzArchitect thank you so much!!! I have also mix the poolish with the biga after 24 hour fridge, gentle mix then another 24 hours for a total 48 hour cold ferment. Then bring it up to room temp for 1-2 hours then mix. Seems to be easier then. Pizza is not just mixing water yeast and flour, it's serious science. Cheers.
@@Magesandrogue agreed, since getting “into it”, I’ve come to realize that pizza making has got the precision of baking ... before I assumed it had the latitude that cooking affords, but imprecision can lead to disaster with pizza!!!
@@PizzArchitect I also had troubles with homogenization of the dough (unmixed biga chunks, same as in your video). The solution I found is to first poke some holes in the biga (with chopstick) and add the water, leave it for few minutes, then do first mixing in food processor, and final mixing in conventional mixer.
@@mam2szczury Since this video I did this one:
th-cam.com/video/OR63JKREVi4/w-d-xo.html
I find, as long as I mix a biga to 24-25 degrees, not only are there no 'biga chunks' but it's really smooth and silky ... I have to say, also, switching to biga made with 65% of the water (as opposed to 45% of the water) was also a game changer for me ... thanks for your comment!
Wow
You seriously need a proper pizza oven to do all that work justice
thanks for the lovely comment: actually, I have a wood burning pizza oven and a "pizza pavilion" in my backyard that I designed and built myself: here's my rig;
th-cam.com/video/dTjxPVOVEzg/w-d-xo.html
good luck!
I guess you cannot use the same amount of yeast with biga and poolish
I just split the yeast in 2 - similar to the flour: this video I posted recently, is the easiest way to get the best results (so far!!)
th-cam.com/video/OR63JKREVi4/w-d-xo.html
good luck!
One further question - 75% hydration - did u choose that for a reason - would 70% hydration work as well?
75% hydration is a byproduct of the math: divide the flour in half (for poolish & biga) and then poolish requires and equivalent amount of water as flour & biga requires 50% of the flour weight in water... that equates to 75% of the volume of flour (75% hydration!)
The Pizza App seems to add a lot of yeast 3.6g - vito Iacopelli recipe calls for a total of 2g of ADY - why do u think such a big difference?
I’m convinced PizzApp bases the yeast quantity on the times of RT & CT proofing... in Toronto, Canada it’s easier for me to use less yeast in summer than the colder months!
@@PizzArchitect very good point - I am in Ancaster so similar. Couple of other questions if you don't mind - what speed are you mixing dough at? and if hand kneading because I dont know if my kitchen aid can do 670g of flour - do you think a 17-20 minute hand knead
@@randazzo_cucina6257 I love Ancaster!!! I bought my big Kitchenaide when I realized that the smallest one we have is too small for a kilo of flour... you can see in this video that the biggest Kitchenaide might be too big for this quantity: which is to say... I suspect that you’ll be ok with yours ... as for mixing by hand, it’s nearly impossible and extremely difficult to rehydrate the Biga. So, if you’re going to go by hand, I recommend 100% poolish... here’s my game changer video for poolish & it’s by hand:
th-cam.com/video/NWl_Nq7OTUI/w-d-xo.html
@@PizzArchitect Awesome! Thank you. I forgot Biga needs a machine!
@@randazzo_cucina6257 it really does: I'd say, up to 750gms of flour in the (smallest) Kitchenaide Artisan stand mixer should be fine ... then the bigger Kitchenaide (or whatever equivalent) makes life easier!
Question for the Roberto Pizza what is in the potatoes??
Boil peeled potatoes for 10min; then add EVOO, salt, pepper and Parmesan Reggiano and mash together… you don’t need to mash too much because they’re added via the potato ricer
Thanks
I just found your videos and Iam leaning so much.. Now Iam ready to fire up my wood pizza oven
@@dmmfitnessandnutrition5117 I’m working on the final edit for my favourite pizza dough to date!!! I’ll post it soon … thanks for the comment & lemme know how it goes!!!
My husband just asked me what the weird noise was. A squeaky Kitchenaid.
If you want a cake; you have to break some eggs! (Not sure if that applies here, but the pizza IS good!) 😉
I have a Kenwood and it doesn't make the noise your s does. Might need a bit of a service.
@@maxineb9598 you are quite likely correct !!!
seems like a lot of yeast ?
it's relatively cold in the room I work in (also, its March in Toronto!) : in the summer I can cut that amount in half ... even with that amount of yeast, I'm leaning on proofing in the oven with just the oven light on.
@@PizzArchitectyes that seems to be the most reliable source of a relatively consistent temp.