No Nonsense Double Fermented 100% Italian Biga pizza dough!
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- เผยแพร่เมื่อ 8 ม.ค. 2022
- Here it is! My amazing double fermented Italian 100% biga pizza dough recipe! In this recipe I guarantee to show you the correct steps, without all the unnecessary BS! No gimmicks, no sales pitches, no over the top dialogue! No ultimate, next level, hyperbole! This is a straightforward and honest recipe to give you one of the best puffy Nepoletana biga pizza dough batches that you have ever had.
Being a professional chef, baker and pizza dough expert, I have put together my own technique and recipe to deliver the goods.
As always I'm working on location from my Fleetwood Bounder motorhome, this time from my winter residence on Vancouver Island! The best of RV cooking! I'll be cooking with my portable Ooni Pizza Oven right on the ocean!
I hope you enjoy, and check out the full recipe on my website.
www.eattheworldmedia.com/reci...
WWW.EATTHEWORLDMEDIA.COM - แนวปฏิบัติและการใช้ชีวิต
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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!!!
Wonderful! And, what an amazing backdrop! Truly blessed! 🙏🏻
Thank you!
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!
That looks amazing. I should try this at home pretty soon. Thank you for sharing a wonderful recipe. 😊
Thank you!
Can't wait to try, looks so good Aleks!
Thank you :) shout if you have any questions.
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 makes me happy. Making this rn. Thank you for sharing.
LOOKS REALLY GOOD!!!
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!
Great video, thanks for sharing!!
Best Neapolitan pizza dough video I've seen so far!!
Thank you so much! I appreciate that a lot!
Parabéns pelo processo diferenciado dos que já vi. Nota dez 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻
That pizza looks amazing especially the crust
Thanks so much!
You are absolutely amazing 🤩 and you explain everything so well 👍👍👍
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!
Love your passionata!
That crust is just heavenly
THE BEST EXPLANATION OF MAKING PIZZA IN THE WORLD, GOD BLESS YOU
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🎉
Thanks 😊 I'll try it
I'm so glad, please let me know if you have any questions.
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
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.
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!!!
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
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 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 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!
Pizza looks fabulous! Subbed!👍
Thank you so much!
nice job, it looks great.
Outstanding video
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.
Superb results in this Neapolitan style.
My fav!
Yummmm, I can’t wait to try this next pizza night😋
Yes! This is the one. I tried once and have forgotten about poolish already.
Nice and superb
Thank you
thankyou for real recipe
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)
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
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!
That was great
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!
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!!
Hi, Goodjob for All the Process
Loving your remarks regarding the "WOWOW LOOK at thiiiiis, oh my goooood" 😅😂
Lol thank you
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
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
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.
Very good
Holy mother of god that looks next level
Lol thank you. It’s my fav
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
Хороший рецепт и отличная подача материала!!!
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 !!
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?
Thank you
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!
Love your true words on the introduction.
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
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! :)
Gorgeous balls! 💕💫
Thanks
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.
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?
Maravilha pizza 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
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!
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.
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
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!
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.
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 :)
Great video. Amazing place you got there as well. This recipe is a 75-76% hydration dough right?
Thank you, yes thereabouts.
Great Video! Do they use Biga or Poolish in Italy? I’ve been making dough with Poolish but it’s time to try it with Biga.
Yes Biga is Italian. Give it a try, it has great structure! Thank you so much for contributing!
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.
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
Subscribed 👍👍👍
Greetings from Denmark 🇩🇰
Thank you!
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.
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.
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!
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!
Coming from facebook 👌👌
Thank you sir! I appreciate it!
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.
LOL you were so talking about Vito 😂
Who’s that?
@@EatTheWorldXX a pizza salesman 😬
Somebody stop me, best pizza I have ever made, I wanted to eat it all, the crust oh my!
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.
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)
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
It was delicate to work with but got great results. It’s my favourite method to use. Ideally I would use stronger but as I said this is all I have available out here :)
@@EatTheWorldXX nice !!
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
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.
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.
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 :)
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.
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.
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.
Chef. How warm is the water? In addition, have you ever used fresh yeast?
This was a long process that ended up breaking my pizza stone (I guess it wasn't equipped for high heat like it claimed) -- BUT, the end result was pizzeria-level quality of a dough. Thank you for the recipe and step-by-step video!
I'm glad you got there in the end! Cracked stones can suck but they're often fine to be used!
@@EatTheWorldXX it split in half down the middle, or I would keep it, haha
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👍👍👍👍👍💕💕💕💕
@@Chill76120 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.
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 :)
Nice recept, next Time i wana see the Botom....🤔
Can you use bread flow instead of 00 ? if so would the amount of water stay the same ? thanks you in advance
Very informative. Didn’t know about Biga! What kind of pizza oven do you have? Is it from Amazon? Lmk
Thanks 👌
Thanks so much! It’s an Ooni!
If I use active dry yeast, do I use the same amounts as in your recipe?
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