I cant wait to try this. Finally a straight forward video. No screaming, no selling, no silly phrases or overly used words. Looks great! Lovely backdrop too. I just noticed someone had said the same haha. TH-camrs don’t realize how annoying certain things are when we just want to see and hear what is done. Thank you!
Over the past 8 months I’ve made 6-10 pizzas per week and experimented with many techniques and variations. This is the winner. 00 flour is a 5% improvement IMO, but even with all purpose flour this recipe is 300% better than any pizza dough I was making before 2023. Thank you! You have made a positive impact on the many neighbours, friends and family I’ve forced to eat pizza to facilitate my experimentation 😂
Just curious if you tried any other youtubers recipes, I have tried Vitos and really enjoyed it. Just looking to see what else is out there so planning on doing this one next.
This recipe is probably not for beginners, It is wet, sticky and harder to manage than lower hydration recipes. That being said if you give the dough a few rest periods of 20 minutes it makes it much more manageable. Pizzas were pretty easy to stretch if you are gentle, and the crust cooks up just like the video. Crunchy, soft and a bit more chew than a poolish dough. Thank you, I will continue to use this recipe!
I've been making pizza nearly every weekend for about 10 years. I've been struggling to incorporate the remaining water into the biga after the first ferment. After watching the video I realized that I needed to give it more time in the mixer and add the water slowly....thank you! I've been wanting to get the added flavor of fully fermented flour and this video made the difference
First off, I tried every recipe on TH-cam and this is the best. Poolish, biga, room temp, cold ferment, mixing them up etc. Not only that it's puffy and crispy like nothing else. My priorityis flavor and this dough is top notch. Somehow I needed to use lower hydration to get the same consistency of Biga and final dough but that's fine. It's the most perfect dough. THANK YOU FOR SHARING.
just got done baking my pizzas! great recipe!!! One of the best puffy crusts i have ever tasted using your biga recipe.did a 3 day biga huge difference in flavor! first time using a high hydration dough. it puffed up so fast in my pizza party Adore oven at 900 degrees! I can't thank you enough for all your knowledge you shared with us!
I've had an Ooni pizza oven for about 2 years now. My pizzas usually look and taste good but I could never achieve the puffy, light and airy crust I was aiming for. I tried this recipe at the weekend and they were the best pizzas I've yet to produce! The only problem I had was handling/managing the dough after incorporating the water on day 2, but it worked out in the end and I think I can get used to it. This is probably the first time a TH-cam pizza dough recipe has actually turned out the way it's supposed to, for me at least. Thanks for posting this!
I started my biga 2 days ago. iam doing a 3 day biga in fridge. can't wait to get going on this great recipe! love your website with all the great recipes too!!!
Thanks for the video - gave me the confidence to try a pretty high hydration dough. Took about 25-30 minutes of mixing on low-medium to get the dough to the point where it was smooth and starting to pull away from the bowl, which was a satisfying confirmation that things were going as planned. It was a tricky dough to work with, but flavor/texture was excellent and I had no problem making 4 pizzas and getting them into the oven. I like your method for the biga and will continue to use it with a slightly lower hydration (maybe 68-70%) just to make it a little easier to handle.
Hi Aleks. I just found your channel and I'm so excited to try your recipes. I do not have a pizza oven and I'm wondering if this will work out in a regular oven or on the bbq? Thanks for these beautiful recipes ❤ (Fran)
This was by far the most time consuming dough prep I have ever attempted; it was my first time trying a preferment, but the results were spectacular. Thanks for the video!
I don't normally leave long comments but as I've been on/off trying to create a superb pizza for over a decade here goes: I made this and it taught me a few things! Firstly it turned out AMAZING which, although the process went exactly as your video at every step, I was very suprised as I thought it was going to go awfully wrong somewhere. 1. I didn't think the dough was ever going to come together in my mixer. Just thought it wasn't going to happen as it was so very thin but found, after 20+ minutes, that if I increased the speed a bit it would come together in a ball and I could then back it off and then I just gave it a test every 2 mins. Just like your dough it was stretchy and strong like chewing gum. That's a first - I've always been terrified of over kneading! 2. Due to inexperience working with high hydration dough I semi-struggled with the stretch and slaps but, because of your excellent video and reassurance within, I had faith - whereas before I've given up on high hydration dough's like this as an impossible to handle job, not realising it was actually all going according to plan! Another first! 3. On shaping the balls I think for myself I will try using water instead of oil becuase on my first launch (ooni Koda 16) it resulted in a bit of a fire on the stone as I think the oil combusted. I shaped the balls as you did by mainly pushing it out on the work surface(and it was so soft) but suprisingly, unlike other efforts, it could be handled and moved without tearing - brilliant! Yep, another first for me! 4. Next time I will use fine semolina to shape and launch as I found I could taste the raw flour. No doubt I used too much. This is the first time I've made a pizza that looks like the videos I've seen over the years - huge cornicione that's crunchy on the outside and like a pillow on the inside, like there's nothing there. These are notes to show you appreciation on a great video and also for my forgetful future self or maybe it might help someone else that reads them. Thanks Alek's, hope all is well - your other vids are great too!
Thank you so much! That's made my day! I had a super busy day baking sourdough and looking after my team! I'm back to my summer fishing spot, and it was a non stop day. It was such a treat to sit down and read this! Makes it all worthwhile! Thank you!
Thanks again for sharing your knowledge and passion for this dough. I have none left for Super Bowl today but am making another batch for mid-week. I may leave off any meats to enjoy the pure taste of sauce and dough, maybe just cheeses and basil. You do a great job on your presentations!!!
Aleks, I love your videos, your explanations, and your attitude. Not cocky at all, I would say confident. Your education and experience backs that up in my opinion. Months ago I destroyed my 30 year old KA mixer with a biga recipe using a similar recipe. I replaced it with a tilt-head unit and also bought a Famag IM-5 spiral mixer. My question to you is if I can use my spiral mixer for this recipe? The flour capacity range is 0.3 to 2 kg on the model I have. Any input would be most appreciated! Cheers! Matt C.
Thank you, I spiral mixer should be fine? I don’t know anything about it, but you’ll have to make the call about how robust it is. You’ll know if it’s struggling.
I have used many different pizza dough recipes over the years and this is by far my favorite. It’s the only recipe I’ll use for Neapolitan style pizza now. Note however, he appears to be in a much lower humidity environment than I am. Where I am it is roughly 80% humidity so I have to use 800 grams of flour in place of his 660 to achieve the same result both in terms of the hydration of the biga and the end result.
I put 80% of sweet flour and 20% of regular flour, and the hydration rate is 62%, and I leave the dough for 24 hours, and I get a very beautiful puffiness, but the problem I find is that the pizza is difficult to chew, especially if it gets cold. How do I get the crispiness so that my pizza bread is easy to chew?
Loved how straight forward the video is. Watched it, rewound it, watched it again multiple times. Tried the recipe twice with mediocre results. Flavor is awesome! Not getting the rise on the second fermentation. Balls up ok and plenty of surface tension but in the proofing box it slowly turns into pancake. Checked the yeast and it's fine. Sure wish I new what I was doing wrong.
It's a wood fired oven an last night it was running between 750 and 850. Made 4 pizzas and 3 of the 4 got a decent rise. The biggest issue was getting the dough from the proofing box to the counter because of how large the dough had flattened. Balls were 265g and had flattened out between 9 and 10" in the box. Some larger air bubbles in the dough.
I love that you are doing this. I hadn't seen that you can use even more yeast on the second ferment. One of the hardest goals is to get the bottom of the pizza correct. I wish you would show what the bottom crust looks like. It is as important as the Cornichon.
I MUST SAY As a Neapolitan Pizza Ovens manufacturer since 2005 I tried SO MANY recipes from so many TH-camrs that keep promising but hiding information and selling air. THIS RECIPE IS ONE OF THE BEST!!!
Chef, My Entire Family is “Hooked” on your Biga Dough!! Thank you So Much for Sharing Your Knowledge and “Solid Prep Method.” What a Joy it is to be able to “Create” and “Share” 😊something So Incredibly Delicious. Hope you have a Wonderful Holiday. Looking Forward to your next “Masterpiece.”
Love it!!! That’s mostly the same recipe I use, except I put biga in fridge for 4-5 days and add 10gr diastatic malt to biga, then another 10 when closing dough for bulk ferment. Great video!!!
I have no luck with any sort of fermentation in my 37 F fridge. I might adapt your biga recipe for room temp fermentation, at least for the second refrigeration part.
Okay, I don't really post any comments online, like... ever, but I just had to thank you for this recipe. We tried it (had the pizza a couple of hours ago) and it worked out perfectly. Caputo "Pizzeria" di grano tenero tipo 00 12.75% protein, caputo ADY, ooni koda 16 at about 400-420 degrees C... did everything exactly as in your blog/video - I just left the second (bulk) ferment for 15ish hours since I couldn't make it sooner then that. We've frozen the other two dough balls, we'll see how that works out once defrosted, but be it as it may, this is a great recipe and by far the best result I've had from number of different YT videos. Again, thanks man! :)
Made a excellent Ciabatta with half the dough and two excellent pizza with the rest. Bet it would also make a tasty baguette. (added a little of a acidic sourdough starter to biga and it gained some more depth of flavor)
I have watched a ton of pizza videos and this one is the best. You take the time to explain every single detail where the other guys just want followers and they rush thru it. Love the back drop btw. Alaska?
I can understand hydrating the yeast for the beer wort because of the surface tension of the liquid and the mixing action sending the Yeat to the side walls of the vat. I must admit I have never noticed any difference when making bread but I have never attempted to scientifically measure it in a thin tall container. I used to be a food scientist many years ago.
I first tried this recipe more than a year ago and I was amazed how good the pizza was. Since then I have went for poolish as it felt easier to do but now my thoughts always stayed with your recipe so this week, after 1 year, I will be baking your recipe ❤ It’s just that I believe the taste is better with your biga🎉
I liked this recipe and will try it! I hadn’t seen that particular high temp flour as well, thanks for that. I am very new to home pizza making and owe all my progress to the many channels on YT. IMHO, no need to mention there are other pizza channels that are “gimmicky” or “BS” I think I know who you’re talking about. I think all are monetized so everyone is a sales person at that point. My point is it’s distracting from what you’re inviting people to watch. Plenty of room for all pizza Maestros on the platform. As I said, I’m very new to this and appreciate all of you. Keep up the great work!
Thanks so much for the video, the pizza’s were fantastic. In reviewing other pizza recipes I noticed many others use way less yeast than you suggest. So, I tried your recipe again and added just 1g of yeast to the dough stage rather than 6g and the pizza’s turned out identical to the original recipe. I guess this will be easier for digestion in the gut. What are your thoughts on this?
My thoughts are that yeast multiplies anyway. It grows and doesn’t remain at 1 gram in total, so you are always eating more yeast than you add. The extra yeast just gives it a solid boost. But hey do what works for you :)
I always fancy a pizza that has a crispy dough not to mention my flavours' choices of course! Thanks for sharing this kind of dough & with it...eating pizza would be more exciting...it's your new follower watching from the other side of the globe 🌎 😀 & here to support always ❤
This is without a doubt; “The Very Best Pizza Dough!” Sooooo Worth the Time and Effort!! Amazing!! I do not have the 500 Dollar Pizza Oven, but it did not matter! I Browned the Bottom in a Cast Iron Skillet on the Stove Top, then Browned the top of Crust in the Broiler. I then added Sauce and Toppings and Simply Finished it under Broiler whilst carefully Watching. It was Beautiful!! Many Thanks to You Sir.
Great video... I do have a question. How do I calculate the Biga into my total dough recipe? Percentage wise etc... I'm at about 65% hydration. Thank you You've earned my sub...
Just made this dough. Anxious to see how it comes out. I’ve been having an issue with the dough not connecting with the dough hook. I noticed you have an enamel coated dough hook on your kitchen aid. Mine is the metal hook be hay came with my ka but not stainless. Do you think an enamel coated hook would pick up the dough better? Had to stop so many times and get in there with my hands. Never got that beautiful texture like yours but now that it’s fermented overnight it’s s looking much better. Any pointers would be appreciated.
Excellent video, keen to give it ago. I have tried other Biga recipes in the past, whilst successful, destroyed the gear on my kitchenaid (the next model down from yours - easy enough to replace the gear). I love the idea of the additional yeast and extra 24 hours. I will report back :).
Great video! I have a couple questions. I did the recipe to a tee and it was really soupy I added more flour and it finally came together. Is this normal? Also is this a good dough to freeze? I put them all in the freezer after I balled them up. When do I know they have come to thawed point that I can use them? Many thanks
Could you please tell me which of your doughs is best for different styles. I'm learning so much and appreciate your passion and teachings. Thank you Michael Canadian Pizza Lover
Well they are all kind of designed for the style I’ve demonstrated them for. You have the Italian doughs, the montreal, thin crust, New York, Detroit. Is there something specific that you are looking for?
Likeable personality. Very good video. Content is superb. One question, my dough didn't come out as elastic as yours, it breaks easily. I've trying kneeding for another 30min without luck. However, when I placed the dough on the counter, the stretch and fold gave it a bit more strength. Could that be because I used 00 flour with 9% protein?
Thanks for the prompt reply. I think you were using 12% protein right? What other possible reasons you could cast so I can correct course on my next dough. Thanks a million
I've just tryed your recipe and it's fabulous ! Awesome video Small questions: You tell us to rehydrated our yeast. But how many time does it require ? And another one : 13h10 It look obvious but you didn't let your dough at the fridge right ? How many time should we wait between the first big daugh ball and make the small balls ? Thank you
Aleks, I have looked at a bunch of posts and have yet to see the brand of flour you spoke of in the video video you have shared. Are you able to the brand of flour for the higher temperatures you mentioned? I use the Ooni Karu and have only used wood for fuel, you are the main person I follow and totally respect your suggestions... Also, do you have an opinion or suggestion on dough temperatures after the initial biga is prepared? I have few heroes in the pizza world, you rank the highest my friend!!! Any comment would help greatly, you have my total respect and admiration on any and all input.
i really enjoyed your video and all your valuable information and tips on making your biga pizza dough. I have a question could i possibly use Caputo Manitoba 0 flour? or a mixture of manitoba and 00 flour?
after watching dozens of TH-cam videos on making pizza dough, this was the best, and most informative and I’m ready to try it. Problem……I don’t have a pizza oven. Any direction on baking pizza on a gas grill outdoors, or in my oven. Temperatures? I’m determined to do make it right. Thanks for your input. Love you and your channel.🏆🏆🏆🏆🏆🙏🙏🙏🙏🙏
That’s so awesome! Thanks for making my day. Ok well. If you have a gas or pellet bbq with a pizza stone you can get a great result. Whatever you use. Get your pizza stone good and hot and get your oven as hot as possible. Preheat it at max for like an hour and then launch your pizza! Don’t worry abou let temps. Just make it as hot as possible!
@@Angelgirl19 Aw you’ve made my day. Thank you. I’ve been off for the last while doing a contract in paradise but getting back into it soon. I have one more pizza video for now and I’ll be filming a sourdough series soon.
always leaning and did learn a few new things in you video! I've notice people in a few videos using shears to cut the pizza. What is the advantage of the shears over wheel cutters or the curved knife cutter?
Is using a regular oven with a maximum temperature of 550°F an option? Thank you for the detailed description; I will remember your recommendation on the folding, as I was not doing it correctly. Additionally, I will mix the yeast with water first from now on.
Sorry...I'm a tad lost. When you added the bulk ferment to to mixing bowl, you mention dissolving 6 g of yeast in 50g of warm water and gradually adding it to the mix. When did you add the salt, and when did you add the Ballance of the water (the remaining 120 ml). Did you do that after you added the yeast in?
Nice to see BIGA held good for you using about 11.4% protein content flour. That is good to know as most other BIGA recipes call for a much higher protein content especially when going around 48 hours of fermentation total or more hours
No sorry not for this one, but I have a basic video, which you can do in one day. Instead of proofing overnight you can just let it rise for a few hours. Easy Italian Pizza Dough Recipe! Napolitana Pizza 101! Pizza in your Ooni or Gozney Roccbox. th-cam.com/video/-axcmjFmC7M/w-d-xo.html
Another question: Why would adding more yeast help it get puffier? After the fermentation - you have more yeast in there than when you started. I'd expect the limiting factor to be the sugars in the flour, not the yeast. Compare to making beer - when you bottle a home brew, you add sugar for carbonation, not more yeast. I have seen recipes that add malt at that stage, and that makes sense, as it gives more "food" for the yeast. Can you help me with this head-scratcher?
Really looking forward to giving this dough a try! For the dry yeast, do you use dry active or easy bake? Looking at the size of the grains it looks like dry active but thought I'd check. On a different topic, that location is absolutely stunning!
Hey thanks so much for reaching out! That extra day is ideal. You Neil really develop great flavours and texture. But if you need to shorten the process, do it. If you want best results, stretch it! Do what works for you! I really appreciate your support!!! It makes my day!
The 50ml of water for the second addition of yeast is it from the 170ml of water? So after adding the hydrated yeast, you add 120ml water correct? Thanks
Just now found your channel and I cannot wait to try this recipe. Unfortunately, I just now put my Neapolitan pizza dough into the frig for a 2 day bulk ferment but, as soon as that is done, I'll be trying your 100% Biga dough recipe. I actually love the way my dough comes out, so full of flavor and crispy delicious but, yours is so intriguing and the process you use is absolutely gorgeous, it is in a class by itself. I was also wondering and if you don't mind me asking, what part of the world this is, Alaska, Canada, Finland, Iceland? It is crazy beautiful!
@@EatTheWorldXX You're welcome !! I'm an Italian from Campobasso and now living in Sutton Quebec and I just love passionate people and you are one of them. Badabing Badaboom !!
Ok, I made this dough. The dough came out amazing but cooking was my issue. I am thinking my oven was to hot but please advise. oven a=was at 500 C . the moment the dough hit the stones it stuck to the bottom and that was it. What temp should I have my dome. as you can tell I am still learning. I did think my oven was suppose to be at 500 so I could cook in 90 seconds? Thank Tim
Hey Tim! Those ovens are designed for high heat cooking, but you don’t have to get them that hot. I never do. There’s very little margin for error. Start lower. 350-400 even. Get a feel for it. Also try making smaller pizzas that are more manageable. But sticking to the stone doesn’t sound right unless there was cheese or sauce or the pizza broke on entry? Don’t be discouraged. Just try my advice and let me know how it goes!
Very straight forward explanation. Thanks! I have a question: 00 flour is not available where I live, do you think the biga would still work with AP? I’ve done polish fairly successfully. Just wondering if you know, as it’s a lot of time and work to invest if it’s for nothing. TIA!
If AP is all you have, then that’s what will work for you :) it won’t be as strong. It might not have the same kind of structure but it will be good I’d imagine. But Just keep an eye on your oven temperature. Could you let me know how it goes? :)
Looks amazing. How would it go in a traditional oven? How lucky are Canadians now who get to sample your food?!? The family are missing our Al’s Deli moments, but glad you’re home.
Aw thank you so much! Canada is pretty awesome! It would work, just turn the oven up as hot as you can get it. If it’s fan assisted even better! Pop a pizza stone in if you can otherwise just use a baking sheet if that’s all you have.
That's a really good one! One question, at the 2nd stage, can I introduce some more flour, water and salt + sourdough started instead of fresh or dry yeast?
Great video! Will try this in a few days. Only issue there are only 2 of us and I like to enough dough to freeze for the future. Does biga freeze well? I assume you'd do it after the last overnight rise, correct?
Yes that’s correct. I’ve never frozen the dough to be honest. Generally though you can freeze dough but in my experience it isn’t always as good after it comes out of the freezer. Can be disappointing. I tend to make all the pizzas and freeze them. Lol but by all Means you can try! But seriously yes ball them up and freeze them would be great.
Hi! happy to find this gem of a video! however, I was wondering if you explored the use of wheat germ oil and diastatic malt powder when discovering the Roberto Susta biga method? Many thanks!
Hi sir good day I have worked at Pizza Hut for 20 years and I won’t started my on Pizzaria what is your device for me to start my on Pizzaria I will go for Amirecan pizza or Italian pizza wood fair oven or electricity oven what is the best why to start and build my on Pizzaria
Hey thank you so much!! I really appreciate that!! Feel free to share!!! I have several torches, and they’re all pretty much the same. But that one is a Eur Kitchen. It’s slightly larger and holds more butane. Good for this kind of application. I’m filming my poolish recipe today!
@@EatTheWorldXX I’ve shared it on my page and soon to the Ooni Frya community page! Can’t wait to try the poolish next. Doing the Franco Pepe Recipe tomorrow then your Bigga recipe Thursday
Aw thank you! I have. Hmm honestly I’d rather make fresh dough. They are never the same after being frozen. I’d rather cook all the pizza dough off and freeze the cooked pizza, than freeze the dough: but you can do it :) lots of people do!
After you given the dough balls the last proof you can freeze them. When I want to use them I take the containers out the night before making pizza and put them in the fridge so they can slowly get up to temperature. On pizza day I let them get up to room temp about 1-1.5 hours before shaping and topping. Shaping, baking and freezing is also nice. It’s basically what they do in supermarkets only using way better dough.
Hmmm you could try that but depending on the bread maker it might be too dense at first, but give it a go. Apart from that just elbow grease and using the slap and folding technique I used towards the end. That should do it :)
Thanks for your recipe Have tried twice , having problems with the dough being to wet and sticky, my last batch is lumpy it won’t form. I m using a 00 pizza flour, I guess I need to look at a different brand of flour. Will keep trying.
Let it rest for 20 minutes covered on the counter after processing. Fold and slap a few times then let it rest again covered for 20 minutes. Now you can fold and slap and form a nice ball. I use Caputo 00 flour.
Can you help me out? For some reason my dough never forms a strong gluten. I wait for the biga to rise then ferment it in the fridge for 24hrs. Then I put it in the KitchenAid mixer and after it’s nice and formed, it still doesn’t pass the windowpane test. So I let it sit for 30 minutes and then turn on the mixer again. I’ll do this a few times but the gluten is still weak and the dough tears. I’m using a high protein flour too. Specifically Caputo 00 Chefs flour.
Hey there. I would use the pizzeria flour. The chefs flour is like a 00 version of an all purpose flour I believe. I’m pretty sure it’s not designed for high heat either. That could be your issue. But also you should keep mixing until it does build strength. Letting it rest just relaxes the gluten. I hope that helps!
Very informative video. Thank you. I do have a question. At what stage can we freeze the dough for later use. What are the required procedure to defrost the dough and use it at a later stage?
Freeze it after you make dough balls - just don’t rest them at room temperature, straight to the freezer. Then when you thaw them out you can just let them sit (covered) at room temp for a few hours. They should be good.
@@sid65811 Just to add to this, although I haven't tried it, a good method I read in 'The Pizza Bible' to thaw dough balls is to plop the frozen dough balls in 80f water for 15 mins and then take them out to thaw and proof how you normally would(covered). It speeds the process, up but more importantly, prevents the surface from drying out. Although I haven't tried it it intuitively seems right and a method I will try soon.
for the second time u said to add 176ml of water. but u actually only pour in 50ml. there is a big difference there. any effect on the dough. which water level should be correct
I cant wait to try this. Finally a straight forward video. No screaming, no selling, no silly phrases or overly used words. Looks great! Lovely backdrop too. I just noticed someone had said the same haha. TH-camrs don’t realize how annoying certain things are when we just want to see and hear what is done. Thank you!
Over the past 8 months I’ve made 6-10 pizzas per week and experimented with many techniques and variations. This is the winner. 00 flour is a 5% improvement IMO, but even with all purpose flour this recipe is 300% better than any pizza dough I was making before 2023.
Thank you! You have made a positive impact on the many neighbours, friends and family I’ve forced to eat pizza to facilitate my experimentation 😂
Just curious if you tried any other youtubers recipes, I have tried Vitos and really enjoyed it. Just looking to see what else is out there so planning on doing this one next.
@@jesseyounker8925if you tried it let me know how you liked it compared to Vito’s!
This recipe is probably not for beginners, It is wet, sticky and harder to manage than lower hydration recipes. That being said if you give the dough a few rest periods of 20 minutes it makes it much more manageable. Pizzas were pretty easy to stretch if you are gentle, and the crust cooks up just like the video. Crunchy, soft and a bit more chew than a poolish dough. Thank you, I will continue to use this recipe!
Glad to hear it!
You will be able to use it because you are not a beginner Hank.
I've been making pizza nearly every weekend for about 10 years. I've been struggling to incorporate the remaining water into the biga after the first ferment. After watching the video I realized that I needed to give it more time in the mixer and add the water slowly....thank you! I've been wanting to get the added flavor of fully fermented flour and this video made the difference
First off, I tried every recipe on TH-cam and this is the best. Poolish, biga, room temp, cold ferment, mixing them up etc. Not only that it's puffy and crispy like nothing else. My priorityis flavor and this dough is top notch. Somehow I needed to use lower hydration to get the same consistency of Biga and final dough but that's fine. It's the most perfect dough. THANK YOU FOR SHARING.
I found the hydration was too high as well so will mod the recipe a bit
just got done baking my pizzas! great recipe!!! One of the best puffy crusts i have ever tasted using your biga recipe.did a 3 day biga huge difference in flavor! first time using a high hydration dough. it puffed up so fast in my pizza party Adore oven at 900 degrees! I can't thank you enough for all your knowledge you shared with us!
I've had an Ooni pizza oven for about 2 years now. My pizzas usually look and taste good but I could never achieve the puffy, light and airy crust I was aiming for. I tried this recipe at the weekend and they were the best pizzas I've yet to produce! The only problem I had was handling/managing the dough after incorporating the water on day 2, but it worked out in the end and I think I can get used to it. This is probably the first time a TH-cam pizza dough recipe has actually turned out the way it's supposed to, for me at least. Thanks for posting this!
I started my biga 2 days ago. iam doing a 3 day biga in fridge. can't wait to get going on this great recipe! love your website with all the great recipes too!!!
3 days might be too much - watchout for that cuz acidity can develop after 48hrs
Thanks for the video - gave me the confidence to try a pretty high hydration dough. Took about 25-30 minutes of mixing on low-medium to get the dough to the point where it was smooth and starting to pull away from the bowl, which was a satisfying confirmation that things were going as planned. It was a tricky dough to work with, but flavor/texture was excellent and I had no problem making 4 pizzas and getting them into the oven. I like your method for the biga and will continue to use it with a slightly lower hydration (maybe 68-70%) just to make it a little easier to handle.
Did you try the lower hydration dough, how did you find it?
Use 100% biga
Hi Aleks. I just found your channel and I'm so excited to try your recipes. I do not have a pizza oven and I'm wondering if this will work out in a regular oven or on the bbq? Thanks for these beautiful recipes ❤ (Fran)
I would like to know if I could use my oven too!
This was by far the most time consuming dough prep I have ever attempted; it was my first time trying a preferment, but the results were spectacular.
Thanks for the video!
I don't normally leave long comments but as I've been on/off trying to create a superb pizza for over a decade here goes:
I made this and it taught me a few things! Firstly it turned out AMAZING which, although the process went exactly as your video at every step, I was very suprised as I thought it was going to go awfully wrong somewhere.
1. I didn't think the dough was ever going to come together in my mixer. Just thought it wasn't going to happen as it was so very thin but found, after 20+ minutes, that if I increased the speed a bit it would come together in a ball and I could then back it off and then I just gave it a test every 2 mins. Just like your dough it was stretchy and strong like chewing gum. That's a first - I've always been terrified of over kneading!
2. Due to inexperience working with high hydration dough I semi-struggled with the stretch and slaps but, because of your excellent video and reassurance within, I had faith - whereas before I've given up on high hydration dough's like this as an impossible to handle job, not realising it was actually all going according to plan! Another first!
3. On shaping the balls I think for myself I will try using water instead of oil becuase on my first launch (ooni Koda 16) it resulted in a bit of a fire on the stone as I think the oil combusted. I shaped the balls as you did by mainly pushing it out on the work surface(and it was so soft) but suprisingly, unlike other efforts, it could be handled and moved without tearing - brilliant! Yep, another first for me!
4. Next time I will use fine semolina to shape and launch as I found I could taste the raw flour. No doubt I used too much.
This is the first time I've made a pizza that looks like the videos I've seen over the years - huge cornicione that's crunchy on the outside and like a pillow on the inside, like there's nothing there. These are notes to show you appreciation on a great video and also for my forgetful future self or maybe it might help someone else that reads them.
Thanks Alek's, hope all is well - your other vids are great too!
Thank you so much! That's made my day! I had a super busy day baking sourdough and looking after my team! I'm back to my summer fishing spot, and it was a non stop day. It was such a treat to sit down and read this! Makes it all worthwhile! Thank you!
Thanks again for sharing your knowledge and passion for this dough. I have none left for Super Bowl today but am making another batch for mid-week. I may leave off any meats to enjoy the pure taste of sauce and dough, maybe just cheeses and basil. You do a great job on your presentations!!!
When he says send questions and he will get back with you, he means it!!!
Aleks, I love your videos, your explanations, and your attitude. Not cocky at all, I would say confident. Your education and experience backs that up in my opinion. Months ago I destroyed my 30 year old KA mixer with a biga recipe using a similar recipe. I replaced it with a tilt-head unit and also bought a Famag IM-5 spiral mixer. My question to you is if I can use my spiral mixer for this recipe? The flour capacity range is 0.3 to 2 kg on the model I have. Any input would be most appreciated!
Cheers! Matt C.
Thank you, I spiral mixer should be fine? I don’t know anything about it, but you’ll have to make the call about how robust it is. You’ll know if it’s struggling.
I have used many different pizza dough recipes over the years and this is by far my favorite. It’s the only recipe I’ll use for Neapolitan style pizza now.
Note however, he appears to be in a much lower humidity environment than I am. Where I am it is roughly 80% humidity so I have to use 800 grams of flour in place of his 660 to achieve the same result both in terms of the hydration of the biga and the end result.
Good call!
I put 80% of sweet flour and 20% of regular flour, and the hydration rate is 62%, and I leave the dough for 24 hours, and I get a very beautiful puffiness, but the problem I find is that the pizza is difficult to chew, especially if it gets cold. How do I get the crispiness so that my pizza bread is easy to chew?
Loved how straight forward the video is. Watched it, rewound it, watched it again multiple times. Tried the recipe twice with mediocre results. Flavor is awesome! Not getting the rise on the second fermentation. Balls up ok and plenty of surface tension but in the proofing box it slowly turns into pancake. Checked the yeast and it's fine. Sure wish I new what I was doing wrong.
Hmm how hot is your oven? And stone? That’s part of the key to getting the big puff!
It's a wood fired oven an last night it was running between 750 and 850. Made 4 pizzas and 3 of the 4 got a decent rise. The biggest issue was getting the dough from the proofing box to the counter because of how large the dough had flattened. Balls were 265g and had flattened out between 9 and 10" in the box. Some larger air bubbles in the dough.
@@gordonmoskowitz5256 It could be that the dough over proofed. You can reball and let it proof again.
I love that you are doing this. I hadn't seen that you can use even more yeast on the second ferment. One of the hardest goals is to get the bottom of the pizza correct. I wish you would show what the bottom crust looks like. It is as important as the Cornichon.
Thank you! It was awesome though! :)
I MUST SAY As a Neapolitan Pizza Ovens manufacturer since 2005 I tried SO MANY recipes from so many TH-camrs that keep promising but hiding information and selling air. THIS RECIPE IS ONE OF THE BEST!!!
They came out GORGEOUS. Thank you for the straight forward, wonderful videos without the screaming and histrionics, it is appreciated!!
Jan thanks for making my day! I really appreciate that!
Yes! This is the one. I tried once and have forgotten about poolish already.
Chef, My Entire Family is “Hooked” on your Biga Dough!! Thank you So Much for Sharing Your Knowledge and “Solid Prep Method.” What a Joy it is to be able to “Create” and “Share” 😊something So Incredibly Delicious. Hope you have a Wonderful Holiday. Looking Forward to your next “Masterpiece.”
Oh thank you so much for making my day. That’s so very kind.
All my best to you and family
Just beautiful (yes beautiful) pizza. Really well done Jeff. I'm a student of Eat the World. Thank you Jeff.
Love it!!! That’s mostly the same recipe I use, except I put biga in fridge for 4-5 days and add 10gr diastatic malt to biga, then another 10 when closing dough for bulk ferment. Great video!!!
Aw thank you so much!
what's the malt do for the dough ?
@@timothywargo3530 extra puffiness
You really made an amazing job well done loved the idea building the pizza on the peel that's what I do. 😊❤
I have no luck with any sort of fermentation in my 37 F fridge. I might adapt your biga recipe for room temp fermentation, at least for the second refrigeration part.
THE BEST EXPLANATION OF MAKING PIZZA IN THE WORLD, GOD BLESS YOU
Okay, I don't really post any comments online, like... ever, but I just had to thank you for this recipe. We tried it (had the pizza a couple of hours ago) and it worked out perfectly. Caputo "Pizzeria" di grano tenero tipo 00 12.75% protein, caputo ADY, ooni koda 16 at about 400-420 degrees C... did everything exactly as in your blog/video - I just left the second (bulk) ferment for 15ish hours since I couldn't make it sooner then that. We've frozen the other two dough balls, we'll see how that works out once defrosted, but be it as it may, this is a great recipe and by far the best result I've had from number of different YT videos. Again, thanks man! :)
I’m so happy you liked it! I think it’s a fantastic too! Thanks for making my day!
Nice! I like putting the salami after cooking it, and just slightly heating it up afterwards. Just my personal preference, but it gets way less dry.
Made a excellent Ciabatta with half the dough and two excellent pizza with the rest. Bet it would also make a tasty baguette.
(added a little of a acidic sourdough starter to biga and it gained some more depth of flavor)
Finally!! Someone willing to make a straight forward pizza dough recipe! No music and no sales pitch! Thank you! I’ll let you know how it turns out!
Exactly. Thank you for appreciating it. Any questions please holler!
@@EatTheWorldXX is the 'dry yeast' in this recipe Active Dry yeast or rapid rise yeast?
@@gregorypepper5556I believe it would be active dry as there is no rapid process in this rough making over 3 days
I have watched a ton of pizza videos and this one is the best. You take the time to explain every single detail where the other guys just want followers and they rush thru it.
Love the back drop btw. Alaska?
Thanks so much Rob! I really appreciate it! Vancouver island, west coast.
I can understand hydrating the yeast for the beer wort because of the surface tension of the liquid and the mixing action sending the Yeat to the side walls of the vat. I must admit I have never noticed any difference when making bread but I have never attempted to scientifically measure it in a thin tall container. I used to be a food scientist many years ago.
I first tried this recipe more than a year ago and I was amazed how good the pizza was.
Since then I have went for poolish as it felt easier to do but now my thoughts always stayed with your recipe so this week, after 1 year, I will be baking your recipe ❤
It’s just that I believe the taste is better with your biga🎉
Hi, Goodjob for All the Process
I liked this recipe and will try it! I hadn’t seen that particular high temp flour as well, thanks for that. I am very new to home pizza making and owe all my progress to the many channels on YT. IMHO, no need to mention there are other pizza channels that are “gimmicky” or “BS” I think I know who you’re talking about. I think all are monetized so everyone is a sales person at that point. My point is it’s distracting from what you’re inviting people to watch. Plenty of room for all pizza Maestros on the platform. As I said, I’m very new to this and appreciate all of you. Keep up the great work!
Thanks! Let me know how it goes! Any questions just shout out!
You are absolutely amazing 🤩 and you explain everything so well 👍👍👍
Thanks so much for the video, the pizza’s were fantastic. In reviewing other pizza recipes I noticed many others use way less yeast than you suggest. So, I tried your recipe again and added just 1g of yeast to the dough stage rather than 6g and the pizza’s turned out identical to the original recipe. I guess this will be easier for digestion in the gut. What are your thoughts on this?
My thoughts are that yeast multiplies anyway. It grows and doesn’t remain at 1 gram in total, so you are always eating more yeast than you add. The extra yeast just gives it a solid boost. But hey do what works for you :)
The difference would be minimal. Like with any other craft, choose education over replication.
Great video, thanks for sharing!!
Best Neapolitan pizza dough video I've seen so far!!
Thank you so much! I appreciate that a lot!
That looks amazing. I should try this at home pretty soon. Thank you for sharing a wonderful recipe. 😊
Thank you!
I always fancy a pizza that has a crispy dough not to mention my flavours' choices of course! Thanks for sharing this kind of dough & with it...eating pizza would be more exciting...it's your new follower watching from the other side of the globe 🌎 😀 & here to support always ❤
Thank you so much!
This is without a doubt; “The Very Best Pizza Dough!” Sooooo Worth the Time and Effort!! Amazing!! I do not have the 500 Dollar Pizza Oven, but it did not matter! I Browned the Bottom in a Cast Iron Skillet on the Stove Top, then Browned the top of Crust in the Broiler. I then added Sauce and Toppings and Simply Finished it under Broiler whilst carefully Watching. It was Beautiful!! Many Thanks to You Sir.
I’m so glad you liked it! This is my favourite too!
That crust is just heavenly
Wonderful! And, what an amazing backdrop! Truly blessed! 🙏🏻
Thank you!
10 grams total yeast seems like a lot compared to other recipes. Im a bit reluctant to use so much. Im
Using caputo yeast. Would i still need 10g
Great video...
I do have a question.
How do I calculate the Biga into my total dough recipe? Percentage wise etc... I'm at about 65% hydration.
Thank you
You've earned my sub...
Just made this dough. Anxious to see how it comes out. I’ve been having an issue with the dough not connecting with the dough hook. I noticed you have an enamel coated dough hook on your kitchen aid. Mine is the metal hook be hay came with my ka but not stainless. Do you think an enamel coated hook would pick up the dough better? Had to stop so many times and get in there with my hands. Never got that beautiful texture like yours but now that it’s fermented overnight it’s s looking much better. Any pointers would be appreciated.
The coating won’t make a difference: I would do it by hand or pile it up dough up on the side of the bowl when needed to get er mixing :)
Excellent video, keen to give it ago. I have tried other Biga recipes in the past, whilst successful, destroyed the gear on my kitchenaid (the next model down from yours - easy enough to replace the gear). I love the idea of the additional yeast and extra 24 hours. I will report back :).
Some people think it’s too much! But honestly this is my best recipe and results! Let me know! :) and be careful with your mixer!!
Great video! I have a couple questions. I did the recipe to a tee and it was really soupy I added more flour and it finally came together. Is this normal? Also is this a good dough to freeze? I put them all in the freezer after I balled them up. When do I know they have come to thawed point that I can use them? Many thanks
Could you please tell me which of your doughs is best for different styles.
I'm learning so much and appreciate your passion and teachings.
Thank you
Michael
Canadian Pizza Lover
Well they are all kind of designed for the style I’ve demonstrated them for. You have the Italian doughs, the montreal, thin crust, New York, Detroit. Is there something specific that you are looking for?
I was referring to GRANDMA or SICILIAN
@@CANADIANPIZZALOVER hmm…. I’d go with something like the New York maybe….. or my quick method, but probably needs it’s own recipe.
Jeff, a question..maybe I missed this, but are you using Instant dry yeast or active dry yeast? Thank you
Always active dry :)
@@EatTheWorldXXThank you Jeff!
This makes me happy. Making this rn. Thank you for sharing.
Likeable personality. Very good video. Content is superb.
One question, my dough didn't come out as elastic as yours, it breaks easily. I've trying kneeding for another 30min without luck. However, when I placed the dough on the counter, the stretch and fold gave it a bit more strength. Could that be because I used 00 flour with 9% protein?
There could be a lot of reasons, but yes that is a weaker flour than I was using. And thank you so much for your feedback! I really appreciate it!
Thanks for the prompt reply. I think you were using 12% protein right? What other possible reasons you could cast so I can correct course on my next dough. Thanks a million
I've just tryed your recipe and it's fabulous ! Awesome video
Small questions: You tell us to rehydrated our yeast.
But how many time does it require ?
And another one : 13h10
It look obvious but you didn't let your dough at the fridge right ?
How many time should we wait between the first big daugh ball and make the small balls ?
Thank you
Aleks, I have looked at a bunch of posts and have yet to see the brand of flour you spoke of in the video video you have shared. Are you able to the brand of flour for the higher temperatures you mentioned? I use the Ooni Karu and have only used wood for fuel, you are the main person I follow and totally respect your suggestions... Also, do you have an opinion or suggestion on dough temperatures after the initial biga is prepared? I have few heroes in the pizza world, you rank the highest my friend!!! Any comment would help greatly, you have my total respect and admiration on any and all input.
i really enjoyed your video and all your valuable information and tips on making your biga pizza dough. I have a question could i possibly use Caputo Manitoba 0 flour? or a mixture of manitoba and 00 flour?
Like your style. Not stressfull to watch you.🎉
after watching dozens of TH-cam videos on making pizza dough, this was the best, and most informative and I’m ready to try it. Problem……I don’t have a pizza oven. Any direction on baking pizza on a gas grill outdoors, or in my oven. Temperatures? I’m determined to do make it right. Thanks for your input. Love you and your channel.🏆🏆🏆🏆🏆🙏🙏🙏🙏🙏
That’s so awesome! Thanks for making my day. Ok well. If you have a gas or pellet bbq with a pizza stone you can get a great result. Whatever you use. Get your pizza stone good and hot and get your oven as hot as possible. Preheat it at max for like an hour and then launch your pizza! Don’t worry abou let temps. Just make it as hot as possible!
Thanks so much for your reply. I’ve got this, and I’m binging your videos👍👍👍👍👍💕💕💕💕
@@Angelgirl19 Aw you’ve made my day. Thank you. I’ve been off for the last while doing a contract in paradise but getting back into it soon. I have one more pizza video for now and I’ll be filming a sourdough series soon.
always leaning and did learn a few new things in you video! I've notice people in a few videos using shears to cut the pizza. What is the advantage of the shears over wheel cutters or the curved knife cutter?
Pretty good. A good Mixer is also a "key ingredient". While kitchen aid is awesome a standard tool, a spiralmixer ups the dough a level for sure.
Is using a regular oven with a maximum temperature of 550°F an option? Thank you for the detailed description; I will remember your recommendation on the folding, as I was not doing it correctly. Additionally, I will mix the yeast with water first from now on.
Hi. I am so happy to see your chanel. I want to ask you. What is the reason of holes in daugh?in general. Some daugh i dont want to make gap inside
Sorry...I'm a tad lost. When you added the bulk ferment to to mixing bowl, you mention dissolving 6 g of yeast in 50g of warm water and gradually adding it to the mix. When did you add the salt, and when did you add the Ballance of the water (the remaining 120 ml). Did you do that after you added the yeast in?
Nice to see BIGA held good for you using about 11.4% protein content flour. That is good to know as most other BIGA recipes call for a much higher protein content especially when going around 48 hours of fermentation total or more hours
I would use a higher protein too if I had it available, but it shows you can get pretty awesome results without it. :) I wouldn’t go lower though!
@@EatTheWorldXX Awesome thanks man!
Is there a quick recipe for this pizza crust? I don’t always have 24 hrs to make a pizza. Can I get the same results in a shorter timeframe?
No sorry not for this one, but I have a basic video, which you can do in one day. Instead of proofing overnight you can just let it rise for a few hours. Easy Italian Pizza Dough Recipe! Napolitana Pizza 101! Pizza in your Ooni or Gozney Roccbox.
th-cam.com/video/-axcmjFmC7M/w-d-xo.html
Thank you, for this great and helpful method, and i wanna ask too if we can use the biga dough to make panini or pita bred
Another question:
Why would adding more yeast help it get puffier? After the fermentation - you have more yeast in there than when you started. I'd expect the limiting factor to be the sugars in the flour, not the yeast.
Compare to making beer - when you bottle a home brew, you add sugar for carbonation, not more yeast.
I have seen recipes that add malt at that stage, and that makes sense, as it gives more "food" for the yeast.
Can you help me with this head-scratcher?
Really looking forward to giving this dough a try! For the dry yeast, do you use dry active or easy bake? Looking at the size of the grains it looks like dry active but thought I'd check.
On a different topic, that location is absolutely stunning!
Superb results in this Neapolitan style.
My fav!
Great Video thank you. Is the second overnight in the fridge a must? I guess a shorted time would be ok? Thoughts?
Hey thanks so much for reaching out! That extra day is ideal. You Neil really develop great flavours and texture. But if you need to shorten the process, do it. If you want best results, stretch it! Do what works for you! I really appreciate your support!!! It makes my day!
The 50ml of water for the second addition of yeast is it from the 170ml of water? So after adding the hydrated yeast, you add 120ml water correct? Thanks
Just now found your channel and I cannot wait to try this recipe. Unfortunately, I just now put my Neapolitan pizza dough into the frig for a 2 day bulk ferment but, as soon as that is done, I'll be trying your 100% Biga dough recipe. I actually love the way my dough comes out, so full of flavor and crispy delicious but, yours is so intriguing and the process you use is absolutely gorgeous, it is in a class by itself.
I was also wondering and if you don't mind me asking, what part of the world this is, Alaska, Canada, Finland, Iceland? It is crazy beautiful!
Oh hi there! Thank you so much. Let me know how it goes when you try it out! This is the west coast of Vancouver island. Stunning!
@@EatTheWorldXX You're a lucky man and yes, I will let you know how it comes out. I expect to be blown away by the taste. Can't wait!
I love your channel , second time I watch this one , now I* gotta try it ! It's a sign from the Madonne above ! lol
Thank you so much!
@@EatTheWorldXX You're welcome !! I'm an Italian from Campobasso and now living in Sutton Quebec and I just love passionate people and you are one of them. Badabing Badaboom !!
Can't wait to try, looks so good Aleks!
Thank you :) shout if you have any questions.
Ok, I made this dough. The dough came out amazing but cooking was my issue. I am thinking my oven was to hot but please advise. oven a=was at 500 C . the moment the dough hit the stones it stuck to the bottom and that was it. What temp should I have my dome. as you can tell I am still learning. I did think my oven was suppose to be at 500 so I could cook in 90 seconds? Thank Tim
Hey Tim! Those ovens are designed for high heat cooking, but you don’t have to get them that hot. I never do. There’s very little margin for error. Start lower. 350-400 even. Get a feel for it. Also try making smaller pizzas that are more manageable. But sticking to the stone doesn’t sound right unless there was cheese or sauce or the pizza broke on entry? Don’t be discouraged. Just try my advice and let me know how it goes!
Maybe there was too much flour or semolina at the bottom of pizza dough? Dough alone should not stick on hot stone
Awesome!very informative video,may I ask if all purpose flour can used too?
No. It won’t work well and is not designed for high heat. If that is all you have I’m sure you will make something tasty but it’s not ideal.
Very straight forward explanation. Thanks! I have a question: 00 flour is not available where I live, do you think the biga would still work with AP? I’ve done polish fairly successfully. Just wondering if you know, as it’s a lot of time and work to invest if it’s for nothing. TIA!
If AP is all you have, then that’s what will work for you :) it won’t be as strong. It might not have the same kind of structure but it will be good I’d imagine. But Just keep an eye on your oven temperature. Could you let me know how it goes? :)
@@EatTheWorldXX How about using Bread (strong) flour vs the AP??
@@Soifdesang9 that would definitely be better, but again, keep an eye on the oven temperature, that kind of flour isn't designed for high heat.
Looks amazing. How would it go in a traditional oven? How lucky are Canadians now who get to sample your food?!? The family are missing our Al’s Deli moments, but glad you’re home.
Aw thank you so much! Canada is pretty awesome! It would work, just turn the oven up as hot as you can get it. If it’s fan assisted even better! Pop a pizza stone in if you can otherwise just use a baking sheet if that’s all you have.
That's a really good one!
One question, at the 2nd stage, can I introduce some more flour, water and salt + sourdough started instead of fresh or dry yeast?
Sounds interesting!
Great video! Will try this in a few days. Only issue there are only 2 of us and I like to enough dough to freeze for the future. Does biga freeze well? I assume you'd do it after the last overnight rise, correct?
Yes that’s correct. I’ve never frozen the dough to be honest. Generally though you can freeze dough but in my experience it isn’t always as good after it comes out of the freezer. Can be disappointing. I tend to make all the pizzas and freeze them. Lol but by all
Means you can try! But seriously yes ball them up and freeze them would be great.
Nice recept, next Time i wana see the Botom....🤔
Hi! happy to find this gem of a video! however, I was wondering if you explored the use of wheat germ oil and diastatic malt powder when discovering the Roberto Susta biga method? Many thanks!
Hi there! Thank you, I have not, and not familiar. I might have a look :)
That pizza looks amazing especially the crust
Thanks so much!
Thank you. What is the minimum percentage of water to make bigha dough?
Hi sir good day I have worked at Pizza Hut for 20 years and I won’t started my on Pizzaria what is your device for me to start my on Pizzaria I will go for Amirecan pizza or Italian pizza wood fair oven or electricity oven what is the best why to start and build my on Pizzaria
What model Kitchen Aid are you using?
So glad I found your Chanel! Love the bigga! Going to try my hand at it this week. What brand torch did you use to light your oven?
Tia
Hey thank you so much!! I really appreciate that!! Feel free to share!!! I have several torches, and they’re all pretty much the same. But that one is a Eur Kitchen. It’s slightly larger and holds more butane. Good for this kind of application. I’m filming my poolish recipe today!
@@EatTheWorldXX I’ve shared it on my page and soon to the Ooni Frya community page! Can’t wait to try the poolish next. Doing the Franco Pepe Recipe tomorrow then your Bigga recipe Thursday
Have you ever frozen these dough balls? at what stage do you think it'd be best or ok to freeze? Love your videos THANK YOU!
Aw thank you! I have. Hmm honestly I’d rather make fresh dough. They are never the same after being frozen. I’d rather cook all the pizza dough off and freeze the cooked pizza, than freeze the dough: but you can do it :) lots of people do!
After you given the dough balls the last proof you can freeze them. When I want to use them I take the containers out the night before making pizza and put them in the fridge so they can slowly get up to temperature. On pizza day I let them get up to room temp about 1-1.5 hours before shaping and topping. Shaping, baking and freezing is also nice. It’s basically what they do in supermarkets only using way better dough.
Pizza looks fabulous! Subbed!👍
Thank you so much!
Great video. Amazing place you got there as well. This recipe is a 75-76% hydration dough right?
Thank you, yes thereabouts.
Most appreciated -with extending the dough prep does mold ever develop?
No. A few days will not make a difference unless you have exceptional circumstances for spoilage bacteria to grow.
Yummmm, I can’t wait to try this next pizza night😋
Can you give some tips for those without a stand mixer? Would breadmaker do similar job on the pizza setting with paddle?
Hmmm you could try that but depending on the bread maker it might be too dense at first, but give it a go. Apart from that just elbow grease and using the slap and folding technique I used towards the end. That should do it :)
Thank you for the video and recipe. You state dry yeast, but did you use ADY or IDY. I use IDY, so I would have to lower the amount. Thanks!
I think best to look at the manufacturers instructions. But normally it’s a straight away 1:1
Thanks for your recipe
Have tried twice , having problems with the dough being to wet and sticky, my last batch is lumpy it won’t form.
I m using a 00 pizza flour, I guess I need to look at a different brand of flour.
Will keep trying.
Let it rest for 20 minutes covered on the counter after processing. Fold and slap a few times then let it rest again covered for 20 minutes. Now you can fold and slap and form a nice ball. I use Caputo 00 flour.
Good advice from Hank
Thanks mate
Will try again next time
Made a dog’s breakfast out of this batch
Again thanks for your amazing videos
@@mickey11011 thanks so much! Stay tuned for one more pizza video, and soon there will be a sourdough series this autumn!
Chef. How warm is the water? In addition, have you ever used fresh yeast?
Can you help me out? For some reason my dough never forms a strong gluten. I wait for the biga to rise then ferment it in the fridge for 24hrs. Then I put it in the KitchenAid mixer and after it’s nice and formed, it still doesn’t pass the windowpane test. So I let it sit for 30 minutes and then turn on the mixer again. I’ll do this a few times but the gluten is still weak and the dough tears. I’m using a high protein flour too. Specifically Caputo 00 Chefs flour.
Hey there. I would use the pizzeria flour. The chefs flour is like a 00 version of an all purpose flour I believe. I’m pretty sure it’s not designed for high heat either. That could be your issue. But also you should keep mixing until it does build strength. Letting it rest just relaxes the gluten. I hope that helps!
Very informative video. Thank you. I do have a question. At what stage can we freeze the dough for later use. What are the required procedure to defrost the dough and use it at a later stage?
Freeze it after you make dough balls - just don’t rest them at room temperature, straight to the freezer. Then when you thaw them out you can just let them sit (covered) at room temp for a few hours. They should be good.
@@sid65811 Just to add to this, although I haven't tried it, a good method I read in 'The Pizza Bible' to thaw dough balls is to plop the frozen dough balls in 80f water for 15 mins and then take them out to thaw and proof how you normally would(covered). It speeds the process, up but more importantly, prevents the surface from drying out. Although I haven't tried it it intuitively seems right and a method I will try soon.
Can you use bread flow instead of 00 ? if so would the amount of water stay the same ? thanks you in advance
Parabéns pelo processo diferenciado dos que já vi. Nota dez 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻
for the second time u said to add 176ml of water. but u actually only pour in 50ml. there is a big difference there. any effect on the dough. which water level should be correct