@@Lo_Sbrano I'm sure I will. 100% biga is already my favorite pizza recipe, but I never tried with soy flour and milk powder before. I imagine these will help make the pizza more tender.
@@rc0mplex You are right my friend! Trust me, I have tried the traditional normal BIGA in various ways but nothing compares to this! (for now...) The difference between a normal BIGA and My BIGA is that the normal one is just a BASE! If you have a little bit of fantasy and understand what you are doing, it becomes an art. And you have control of the flavours that you want it to achieve. ;) Thank you for your patience Alex and hopefully, I do not disappoint you! :) Have a nice day my friend.
I'm sorry for the delayed reply. If I remember correctly I had a (not so good) Dow making machine and it was at speed 2 for min 10 minutes.) But if you see that your dough is elastic and you can stretch it and not quickly break. Than it should be ready. I really hope I can help you. If you need anything more specific I'll be here.
Grazie chef! I will try out your recipie in my house oven. I think it will burn in my outdoor high temp pizza oven because of the sugar and milk powder. 🇮🇹!
Hi Doris! it is written in the description of the video... :) If you need help just ask! Have a nice day 100g strong '0' flour ( W 360-380 ) 100g '00' flour ( W 320-360 ) 100g soy flour ( W 320-360 )
Just found this channel. I love it so much! Been looking for a decent calzone technique everywhere. My search is over 🤩🤩🤩🤩
Anything you need, i (Just recovered my account after 3 years... ) will be here for you to help! ❤️
Thank you! Excited to try this.
I hope you like it Alex! ;)
@@Lo_Sbrano I'm sure I will. 100% biga is already my favorite pizza recipe, but I never tried with soy flour and milk powder before. I imagine these will help make the pizza more tender.
@@rc0mplex You are right my friend! Trust me, I have tried the traditional normal BIGA in various ways but nothing compares to this! (for now...)
The difference between a normal BIGA and My BIGA is that the normal one is just a BASE! If you have a little bit of fantasy and understand what you are doing, it becomes an art. And you have control of the flavours that you want it to achieve. ;)
Thank you for your patience Alex and hopefully, I do not disappoint you! :) Have a nice day my friend.
@@Lo_Sbrano Thanks again! And you have a great day too!
@@Lo_Sbrano May I ask, what is your preferred oven temperature and cook time for this pizza dough recipe? Thanks!!!
Intresting reciep I have to try this. Can I also add Manitoba flour? Normaly i mix in my doughs always 20-30% manitoba to make the dough more strong.
Yes, definitely, try it. ( I would add up to max 15%. But it's only my option.)
@@Lo_Sbranothank you! I will try the next time. Maybe also another reciep for new york style mixed with semolina.
Chef after making pizza dough how long u keep room temperature. how the dough managing according to your daily production...
What temperature are you baking at and how long thanks 👍
Hi Johnny! Thank you for watching my video. Standard is 320°/330° for max 4 min (it depends on how much i bake during my work.
@@Lo_Sbrano it's celsius or Fahrenheit? Thanks 😊
@@lubak1013 Hi Luba (privet) it's Celsius! :)
@@Lo_Sbrano mast
Because of arthritic hands I have to use a kitchenaid.
Could you please tell me how long to mix and what speed?
Thank you
Michael
Canadian Pizza Lover
I'm sorry for the delayed reply. If I remember correctly I had a (not so good) Dow making machine and it was at speed 2 for min 10 minutes.) But if you see that your dough is elastic and you can stretch it and not quickly break. Than it should be ready. I really hope I can help you. If you need anything more specific I'll be here.
Amazing chef
Grazie chef! I will try out your recipie in my house oven. I think it will burn in my outdoor high temp pizza oven because of the sugar and milk powder. 🇮🇹!
What is your fridge temperature? When I use my home fridge (3C or 37F) I get no activity. I've heard pro bakers use higher temp fridges.
Yes they do, but thats because they want to grow their dough quicker. You will need a 4°c for my dough recipes
hi sir..
please can advice me.. 1 kg ingredients it will helpfull for me im opend pizza shop
Yes, sure. Just use a calculator and multiply all the ingredients that you see in the video.
Dough self life?? how many days
Super❤
Sorry man, what the exact mean of BIGA? Sure, I'm not a big expert, but I ve never heard this term.. is it a type of dough?
It’s a preferment that is used to add more flavor and better oven spring to the final dough.
Biga essentially means Water, flour and yeast. Nothing more. But for us, everything that comes after mixing this ingredients becomes magic. ❤️
Wow chef
What is double zero an 1 zero flour
The power of each flour! Please google it. ;)
Hi,Lo Sbrano,I sее you are know about dough, I like Italian Turano bread, and I can't find a recipe 😋
You mean TOSCANO?
@@Lo_Sbrano Turano it's maybe Italian family from California made delicious big round loaf of bread. (It's ok,don't worry about it 🤦♀️)
Very good chanbel
What W has your 00 flour and what your 0 flour?
Hi Doris! it is written in the description of the video... :) If you need help just ask! Have a nice day
100g strong '0' flour ( W 360-380 )
100g '00' flour ( W 320-360 )
100g soy flour ( W 320-360 )
How to make pizza dough for business?
Watch one of my pizza dough recipes i use them all in my business! ( Based on the season )
Is it possible to make 90-100% Hydration pizza dough?
Most prob yes. But why??? We can get the best out of
please can you. helpp me sir..
☘☘
Too much water in the dough and the dough seen Lil dead even after it risen.
I you could be more precise maybe I can help you
Are you sure this dough was 100%?
Havent you seen the Thumbnail??? 110% :)) (you are right Iranian, it is based on a 100% BIGA dough! ;)
I just hope you can try it for your self, i garantee this is a very good pizza dough!
@@Lo_Sbrano. Oh sorry, I thought it was 100% hydrated
@@Iranian.. Thank you Iranian for watching! ;)
@@Lo_Sbrano you too
Was it necessary to show 15 minutes of mixing...😅