Makes 3 pizzas 280 grams each Recipe: 1.5 grams active dry yeast 249 grams water 120 grams bread flour 360 grams 00 flour 120 grams ice water 13.44 grams salt
You’re a true artist! Here’s the selling point for me, typically I’m making an overnight poolish for the weekends pizza, and I’m left with 6 days of not being involved with my hobby. Now with an extended fermentation and multiple benchings I can enjoy the process throughout the week.
Hi Julian, I've tried many biga recipes on TH-cam over the last six months with mixed results, but then I found yours. Your explanation was clear, concise, and straight to the point. My biggest issue was over-mixing my pizza dough in the stand mixer (I currently have a KitchenAid, but I hope to get a SunMix someday). Your video showed that there's no need to wait for the biga to reach room temperature before mixing, which made a huge difference. Mixing it straight from the fridge not only prevented over-mixing but also brought the dough to room temperature (70°F) after 20 minutes of mixing with cold water. Additionally, letting the dough balls rise overnight in the fridge helped avoid over-proofing. Also... my dough finally turned out fluffy when I started stretching it!! I tried your mix of AP flour, semolina, durum, and rice flour. However, I found that the AP flour absorbed too much of the dough on the pizza peel, so I’ll probably switch back to using only semolina. Thanks again, and I'm looking forward to trying your panuozzo recipe next time! By the way, I also bought a microscale, which made a big difference!
Great video! New subscribe. Just wondering, would you mind sharing what 00 flour brand and bread flour brands you are using and would recommend? Thanks!
Hey Julian, thank you for all the insights into the different dough recipes. After taking out the ball from the fridge, how much time do you leave it to come to room temp? Any tips you have on that? As I suppose it can vary based on the environment.
Hey Julian! Love your channel! What's the main difference between this recipe and the poolish+biga you posted a couple of weeks ago? Any particular difference? (Using a home oven) any preference between both? Thanks!
So I made this recipe, multiplied it by 5 for a pizza party and used a weak tilt head mixer - it barely did the job and I do not recommend it. If you do use a tilt head, you'll have to stop it every 15 seconds to pull the dough down, and obviously work in batches if you're scaling the recipe. I also had to do some slap and folds on the counter to give the dough more strength. To be honest, the pizza came out amazing and I'll be using the recipe again, but I'll be looking for a better mixer if I decide to have another pizza party. Thanks to Julian for this incredible recipe and channel
🫶 appreciate the feedback. i hate those tilt head mixers haha. i had a kitchen aid for years and they broke on me and even shed metal into the dough bowl. 😞
Great work, as usual. Do you prefer taste of poolish, biga, or biga plus poolish? Also, for health reasons I need to use sourdough, can I make sourdough poolish or biga or both and fit into your recipes? Thanks
Hi Julian! New subscriber here I really love your content ! I always enjoy preparing your poolish recipe However, I was wondering if there any chance you can submit a new recipe of poolish but just for ONE pizza dough please. Because sometimes I want to eat one pizza for me and I do not know how to prepare the recipe for that. Thanks!
Just 2 questions. After the 2 day fermentation of the biga, you just add it to the mixer straight way from the fridge or you allow it to get at room temp? And the same question stands for the dough balls that you cold ferment for 24 hrs. Do you use them straight out from the fridge, as well?
made it yesterday after the four day process. very light due to the high hydration and crispy. it was also considerably way more delicious versus the standard normal 24hour fermentation process. everyone loved it. i wish i can share pics. it literally looks like it came from a restaurant oven and not a rockbox haha. my dough was a little over proofed though. maybe the ambient temps here in cali are too high or my kitchen aid developed too much gluten? idk. do you think i should next time reduce yeast from 1.5 to 1? Any suggestions? i followed recipe and directions to a T as well. Thanks. super successful pizza night.
Do you use low low moisture mozzarella? Or full moisture but drained and dried in the fridge overnight? I’m on my last day of fermentation. Bought to ball up the dough balls for the last 24 cold ferment of this recipe. My kitchen aid surprisingly got the job done.. smooth and elastic without it going over 70f.
Hi Julian. I've seen some people add about 2% extra virgin olive oil to the stand mixer after incorporating all the water. Do you have any thoughts on this? How does it impact the gluten strength in the final pizza dough?
Wow this channel looks awesome, I have a question? Should i be worried about overproofing? The total fermentation time is 96 hours (if Im not mistaken)
you can skip the cold bulk fermentation and allow the dough to rise room temperature for 2 hours and then ball it up. cold fermenting retards the dough (slows down "proofing").
my biggest question is.. is it possible to use the biga method if you will be mixing by hand. Till now I have always used the poolish method simply because it is possible to do everything by hand. How easy is it to break the biga ?
@@user-kc4vw4rp7c this guy makes great looking pizzas, but he doesn't sound like he really knows about processes. He repeats the same things everyone says, no explanations
@@julian_sisofo Actually Amazon has its own brand of Bread Flour on sale for $2.79/5lbs. That's less than half the price of most other Bread Flours these days. Unsure of its quality, but I placed an order for two bags.
Hey one other question, would it be possible to make this dough in a conventional stand mixer with a dough hook? And how would you adapt it? Thank you!
@@julian_sisofo great so if i understood 48 hours fermentation for biga then final mix plus another 24 hours in the fridge for the dough balls or 30 minutes at room temperature then freeze is that right??? I got it right???
Hello I have a question, if I want to make this recipe by 24h. Should I add a little more yeast ? After 24h cold fermentation of the biga, I should knead the dough, let it rest for hour, then fold, rest another hour, ball the dough and wait 2-3 hours till it ferments to bake the pizza ? Thanks for the answer.
I'll give this a try. Thank you. For my taste you could turn down the music loop (or even eliminate it). We want to hear what you're saying, not listen to "music".
You are mistaking elastic for extensible. Elastic dough is hard to stretch as it springs back; extensible dough is easy to stretch and holds its new shape..
249 gm water + 120 gm flour = soup, not a raggedy biga in my kitchen. Doing the calculations does come to 76% hydration. At first I thought maybe you reversed the flour and water for the biga step, but if I do those calculations it comes to 39% hydration. Something is wrong, however... I'm making my usual recipe as a backup so I don't ruin pizza night this weekend.
@@julian_sisofo OK Champ, this is on both of us. I've made biga dough many times and add more flour after the first fermentation. I watched again and I see you don't add dough at that time. You add salt which I interpreted as adding more flour. No doubt this is why you title it 100% biga dough. You could have been much more clear in your written instructions and included a section that is typically added for "Instructions". Instead the viewer has to carefully watch each step in the video vs. reading a true recipe. Tomorrow morning is 48 hours. I'll add the rest of the flour at that time and we'll see what happens. I'll also complete my backup dough.
Great recipe as always, but may I ask what the need for the microscale is? I know that ⅛ teaspoon is about 0.6g, and most traditional kitchen scales measure by 1g increments.
The music makes this feel almost holy. Thank you for sharing!
Good Work
Fantastic!
Looks really good
Hello, my mouth is watering... Thank you for your great videos.
J’aime bcp merci pour la recette
You’re a true artist! Here’s the selling point for me, typically I’m making an overnight poolish for the weekends pizza, and I’m left with 6 days of not being involved with my hobby. Now with an extended fermentation and multiple benchings I can enjoy the process throughout the week.
im glad this fits your schedule too! i love being involved daily through the steps... gets me so excited throughout the week!
Master🔥🔥🔥🔥
Hi Julian,
I've tried many biga recipes on TH-cam over the last six months with mixed results, but then I found yours. Your explanation was clear, concise, and straight to the point. My biggest issue was over-mixing my pizza dough in the stand mixer (I currently have a KitchenAid, but I hope to get a SunMix someday).
Your video showed that there's no need to wait for the biga to reach room temperature before mixing, which made a huge difference. Mixing it straight from the fridge not only prevented over-mixing but also brought the dough to room temperature (70°F) after 20 minutes of mixing with cold water. Additionally, letting the dough balls rise overnight in the fridge helped avoid over-proofing. Also... my dough finally turned out fluffy when I started stretching it!!
I tried your mix of AP flour, semolina, durum, and rice flour. However, I found that the AP flour absorbed too much of the dough on the pizza peel, so I’ll probably switch back to using only semolina.
Thanks again, and I'm looking forward to trying your panuozzo recipe next time! By the way, I also bought a microscale, which made a big difference!
awesome feedback and im happy you like the biga recipe. enjoy and welcome to the channel!
dough and pizza looks awesome!
thank you!
Man I love your content 🍕 hands down best Pizza 🍕 channel on TH-cam
thank you🙌
This is poetry in motion
Thank you so much for a video, can you please tell me what oo flour do you use ? % w ? Thank you
Love your passion in videos straight to the point and very informative
🙌🙌🙏🙏
Greatest pizza channel on the internet
💯
yes it's not bad, but if you think that THIS is the best I'm afraid you're missing out
Parabéns!
Delicious and good recipe
I'm your new subscribe
New here. Have I ever learned something so valuable today !!! Can’t wait to give this a fun go. Although no pro pizza oven 😢
thats fine. check out my other videos - lik my new york pizza - where i use my home oven to make perfectly baked pies!
Great video as always, Julian. At what temperature are you running the Roccbox?
400c
Great video! New subscribe. Just wondering, would you mind sharing what 00 flour brand and bread flour brands you are using and would recommend? Thanks!
00 blue caputo
Hey Julian, thank you for all the insights into the different dough recipes. After taking out the ball from the fridge, how much time do you leave it to come to room temp? Any tips you have on that? As I suppose it can vary based on the environment.
if the dough puffed up in the fridge, usually 1 hour outside the fridge
Hey Julian! Love your channel! What's the main difference between this recipe and the poolish+biga you posted a couple of weeks ago? Any particular difference?
(Using a home oven) any preference between both?
Thanks!
the poolish and biga is an amazing recipe. this 100% biga is a simplier recipe yet very good.
Thank you for the recipe.The dough should be mixed by mixer or it can be mixed by hands aswell.What is the name of the song at the end?Thanks
Can you make an incredible home pizza like thicc crusty but airy kinda like focaccia + deep dish Pizza
Made this with only all purpose fluor. Best pizza i have made to date! Looking forward to how it will turn out with other fluortypes.
get ready for tomorrow's 100% biga 2.0 video!
Great Video. Are you running the roccbox at maximum power?
no. 400c
So I made this recipe, multiplied it by 5 for a pizza party and used a weak tilt head mixer - it barely did the job and I do not recommend it. If you do use a tilt head, you'll have to stop it every 15 seconds to pull the dough down, and obviously work in batches if you're scaling the recipe. I also had to do some slap and folds on the counter to give the dough more strength. To be honest, the pizza came out amazing and I'll be using the recipe again, but I'll be looking for a better mixer if I decide to have another pizza party. Thanks to Julian for this incredible recipe and channel
🫶 appreciate the feedback. i hate those tilt head mixers haha. i had a kitchen aid for years and they broke on me and even shed metal into the dough bowl. 😞
Please another NY Pozza 😊
Great work, as usual. Do you prefer taste of poolish, biga, or biga plus poolish? Also, for health reasons I need to use sourdough, can I make sourdough poolish or biga or both and fit into your recipes?
Thanks
poolish i enjoy. and yes you can fit the sourdough in like that
Hi Julian! New subscriber here
I really love your content ! I always enjoy preparing your poolish recipe
However, I was wondering if there any chance you can submit a new recipe of poolish but just for ONE pizza dough please. Because sometimes I want to eat one pizza for me and I do not know how to prepare the recipe for that.
Thanks!
???
Just 2 questions. After the 2 day fermentation of the biga, you just add it to the mixer straight way from the fridge or you allow it to get at room temp? And the same question stands for the dough balls that you cold ferment for 24 hrs. Do you use them straight out from the fridge, as well?
the biga needs to be cold! and the final dough balls need to be taken out of the fridge at least 1 hour before baking
Awesome recipe! What brand of flour did you use? Eager to try this out!
king arthur bread and 00 blue caputo
@@julian_sisofo thank you!!
made it yesterday after the four day process. very light due to the high hydration and crispy. it was also considerably way more delicious versus the standard normal 24hour fermentation process. everyone loved it. i wish i can share pics. it literally looks like it came from a restaurant oven and not a rockbox haha. my dough was a little over proofed though. maybe the ambient temps here in cali are too high or my kitchen aid developed too much gluten? idk. do you think i should next time reduce yeast from 1.5 to 1? Any suggestions? i followed recipe and directions to a T as well. Thanks. super successful pizza night.
make sure you temp the dough after mixing. nothing higher than 80 F. just moniter the time and temp and you will be good. thanks for the feedback
@@julian_sisofo thank you! and ofc anytime
Do you use low low moisture mozzarella? Or full moisture but drained and dried in the fridge overnight?
I’m on my last day of fermentation. Bought to ball up the dough balls for the last 24 cold ferment of this recipe. My kitchen aid surprisingly got the job done.. smooth and elastic without it going over 70f.
i use the whole milk mozzarella that is round and vaccum sealed. they come in 227g packaging. "whole foods fresh mozzarella"
@@julian_sisofo kk thanks
Thank you from France
thank you!!! from miami 🙌
merci!
beast
Hi Julian. I've seen some people add about 2% extra virgin olive oil to the stand mixer after incorporating all the water. Do you have any thoughts on this? How does it impact the gluten strength in the final pizza dough?
it will create a more even browning on your crust.... make it just a bit crispier. if this is what you like...
Wow this channel looks awesome, I have a question? Should i be worried about overproofing? The total fermentation time is 96 hours (if Im not mistaken)
you can skip the cold bulk fermentation and allow the dough to rise room temperature for 2 hours and then ball it up. cold fermenting retards the dough (slows down "proofing").
Good job 🍕🫶🫶🫶🍕
my biggest question is.. is it possible to use the biga method if you will be mixing by hand. Till now I have always used the poolish method simply because it is possible to do everything by hand. How easy is it to break the biga ?
its takes a lot more work, but sure its possible
That looks fantastic! But….. what if you don’t have a mixer?
Hard to do a Biga by hand
@@jackdavis8786 Thats what I was thinking
@@user-kc4vw4rp7c this guy makes great looking pizzas, but he doesn't sound like he really knows about processes. He repeats the same things everyone says, no explanations
Use another receipe that uses a poolish (same as a bia preferment, but with more water, so you add fluour during the mixing process).
Is that a full size parmesan wheel in your refrigerator?
yes pecorino
What’s the oven temp when you launch the pizza? And after you launch it, do you turn the flame down to low keep it on high and constantly turn? Thanks
constantly turn and its on low for most of the time yes. 400c
@@julian_sisofo ty!
Any chance of you doing a pizza dough video using the most inexpensive All-Purpose Flour you can find? Like one from Aldi or Walmart?
not one of my top ideas... maybe
@@julian_sisofo Actually Amazon has its own brand of Bread Flour on sale for $2.79/5lbs. That's less than half the price of most other Bread Flours these days. Unsure of its quality, but I placed an order for two bags.
Hey one other question, would it be possible to make this dough in a conventional stand mixer with a dough hook? And how would you adapt it? Thank you!
this recipe works with any mixer!
I tried it with hand mixer and it worked
About to try this with my crappy kitchenaid tilt mixer. Also scaling this recipe up 4x. Will let you know how it goes.
@@fvtown good luck mate hahahahahhaha
Hi, do you have a link for the micro scale you used, thanks
amzn.to/3UJWWux
@@julian_sisofo if this is an affiliate link you should say it
what mixer are you using?
sunmix 10
@julian please at what step should I stop if I want to freeze the dough balls please???
after you ball the dough, rest at room temperature for 30 minutes then freeze
@@julian_sisofo great so if i understood 48 hours fermentation for biga then final mix plus another 24 hours in the fridge for the dough balls or 30 minutes at room temperature then freeze is that right??? I got it right???
When u Take the Balls Out of the fridge before making Pizza? 😊
at least 1 hour before
What temperature is your pizza oven on?
750F
Hello I have a question, if I want to make this recipe by 24h. Should I add a little more yeast ? After 24h cold fermentation of the biga, I should knead the dough, let it rest for hour, then fold, rest another hour, ball the dough and wait 2-3 hours till it ferments to bake the pizza ? Thanks for the answer.
this is exactly right!! i wouldnt add any more yeast though. your results will be great. i hope you have a dough mixer!
Thank you very much for the answer! Sure I do have a kenwood stand mixer that I use
can we add some honey to ?
lol not reccomended. this isnt vito's channel
I'll give this a try. Thank you. For my taste you could turn down the music loop (or even eliminate it). We want to hear what you're saying, not listen to "music".
How come is it 100% if there is 480 grams of flour and 360 grams of water? I don't understand. Thank you.
100% biga.... this means no flour added to the dough after the biga is made
You are mistaking elastic for extensible. Elastic dough is hard to stretch as it springs back; extensible dough is easy to stretch and holds its new shape..
thank you!!
Did u dust with semolina ?
check my video "only use this to stretch pizza"
i wanted to eat pzza today not in the next 3 weeks :(
lol. then try my 3 hour dough!
I don’t have a mixer 😢
knead by hand
😅😅😅jetzt ist das Ceranfeld wenigstens wieder sauber
249 gm water + 120 gm flour = soup, not a raggedy biga in my kitchen. Doing the calculations does come to 76% hydration. At first I thought maybe you reversed the flour and water for the biga step, but if I do those calculations it comes to 39% hydration. Something is wrong, however... I'm making my usual recipe as a backup so I don't ruin pizza night this weekend.
theres both 120g bread flour +360g 00 flour
read the recipe again
@@julian_sisofo OK Champ, this is on both of us. I've made biga dough many times and add more flour after the first fermentation. I watched again and I see you don't add dough at that time. You add salt which I interpreted as adding more flour. No doubt this is why you title it 100% biga dough.
You could have been much more clear in your written instructions and included a section that is typically added for "Instructions". Instead the viewer has to carefully watch each step in the video vs. reading a true recipe.
Tomorrow morning is 48 hours. I'll add the rest of the flour at that time and we'll see what happens. I'll also complete my backup dough.
@@emmgeevideo This is absolutely not on Julian, but I understand your confusion.
So, is it a total of 96 hours of fermentation?
around 72 hours
My biga looks more like a poolish
What’s your favorite recipe of all time?
my poolish
Great recipe as always, but may I ask what the need for the microscale is? I know that ⅛ teaspoon is about 0.6g, and most traditional kitchen scales measure by 1g increments.
the 1 gram increment is not accurate. using small amounts of yeast needs to be weighed by the closest decimal. for a long and slow fermentation
Is biga better then a normal pizzadough?!?
oh yes!