HOW I TO MAKE 'THE BEST PIZZA I'VE EVER MADE' Homemade Neapolitan Pizza,100%Biga using a Stand Mixer
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- This is a description of how I made "The Best Pizza I've Ever Made".
That pizza (and video) was my attempt to make Roberto Susta's 100% Biga Pizza after he released this video (check it out) :
• Come fare la pizza Con...
Here is the recipe I used for my version: 100% Biga, 70% Hydration
Bread Flour - 1000gm
Water - 700gm
Yeast - 2gm (ADY)
Salt - 22gm
Wheat Germ Oil - 20gm
Diastatic Malt Powder - 10gm
Here are the division of ingredients based on the technique:
Biga - 1000gm Flour, 450gm Water, 1gm Yeast (+5gm Maple Syrup)
Closure - 250gm Water - *, 1gm Yeast, 22gm Salt, 20gm Wheat Germ Oil, 10gm Diastatic Malt Powder
* - split water 60/40 into 2 containers:
1. (150gm water +1gm Yeast + 5gm Maple Syrup)
2. (100gm + 22gm salt)
Thats an amazing result. I am an avid user of diastatic malt as I cook exclusively with 00 Italian flours in my home oven. I always found it gave a nice background taste and is supposed to help with the browning. With my Ooni, I have been more hesitant to use because of fear of burning the pizzs. However, when I saw Roberto Susta use it, I dug a little deeper and It looks like he cooks his pizzas in an oven that is in the 700F range. Can you confirm that?
I can confirm exactly that: further, I was asked about burning the pizzas and I believe pizzas get burnt (or not burnt) because of their physical distance from the flames (as opposed to any singular ingredient)
At what temperature in your wood fired oven do you start launching your pizza's?
it's usually burning at around 850 when I start launching, with that oven - use of the door helps build up and retain heat as well as allow for lower temps ...
Vito would be proud. Mark 'wine bottle' Iacono might not. See how pizza is subjective?
Hey!!!! Thanks for the comment… after I made this video I figured out a slightly easier way to make the same recipe (slight technique change will avoid the bangetto) .. take a peek!
th-cam.com/video/OR63JKREVi4/w-d-xo.htmlsi=NMI8i0cz0QBw8EIe
Good luck!!!
Have been searching for a Roman pizza dough for awhile. Came across your clip. Explained nicely. We don’t get malt powder here. What else can be substituted? Thanks for sharing. ❤
Hi!!! Thanks for the lovely comment ... to your question, there's no substitute for the Diastatic Malt Powder, it just gives an additional "puff" to the crust. I get mine from Amazon, but when I run out (or don't have it), you simply skip that and you'll still have an amazing pizza.
Also, this video is a slightly easier way to do the same recipe here:
th-cam.com/video/OR63JKREVi4/w-d-xo.htmlsi=u6rnOVIti3dQu8_G
The biga is made with more water AND you avoid the 'bangnetto' in this video.
Good Luck!
A
Thanks for your reply… will have a look & try it out.
I've viewed a few of your videos so far. You have another subscriber as of today. The way you explain what is going on is excellent.
Such a great comment!!! Thanks for saying that, good luck with the pizzas!! Lemme know how it goes: stay in touch & take care!
awesome corniccione
Thanks for the recipe! I’m making pizzas by using your recipe. I’m wondering if i want to make 48 pizza-each of 230 gr. How can i adapt the recipe for it? I tried once a time but it didn’t go well, they didn’t fermented as I wanted. After i made balls, their size didn’t doubled in size. And also the edges of the pizza didn't rise in the wood fire oven as i made it before with 1 kilos of flour
Hi! Thanks for the nice comment… first I would say, use this technique (it avoids the bangetto) because it’s slightly easier! It’s the same recipe but the technique is slightly different:
th-cam.com/video/OR63JKREVi4/w-d-xo.html&feature=shares
1 kg of flour = 7 dough balls @ 230gm
48 pizzas @ 230gm =6.85kg flour
So if you make 7kg of flour, you should be fine for 48/50 pizzas … I hope you have a large enough mixer!!!! (Or do multiple batches!)
The
The temperature of the room where you let the dough rise is key with respect to managing the fermentation process : 23C and above should make things rise as they should. In winter, when it’s cold out, I let everything proof and rise in my home oven with JUST the oven light on … that ensures the right rise and or proofing
@@PizzArchitect thank you🙏🏻 last question; will the yeast amount be the same for 7 kilos of flour?
@@gizemkunt1286 you won’t go wrong with 5gm dry yeast/ Kilo of flour … 7x5=35gm instant yeast. You can get away with less, but it depends on room temperature etc … safely: 5gm/kg of flour
hi what if i dont have Diastatic Malt Powder? will pizza still good?
Hi, firstly.. you want to follow this video for that recipe because it’s slightly easier to make (avoids the bangetto)
th-cam.com/video/OR63JKREVi4/w-d-xo.htmlsi=NMI8i0cz0QBw8EIe
Your question: Oh yah, the pizza will still be top notch with out diastatic malt powder!!! It’s (slightly) better with DMP, but I ran out about 3 months ago and the pizza is outstanding… but I should order some more Diastatic Malt Powder!!!
To answer your question: the pizza won’t be “good” without it, it will be “great”!!! 😉
Good luck!
Good luck!!!
th-cam.com/video/OR63JKREVi4/w-d-xo.htmlsi=NMI8i0cz0QBw8EIe
Firstly: use this video for that recipe as it is even easier to execute!
Secondly, your question: Oh yah the pizza will still be top notch !!!
It’s (slightly) better with DMP, but I ran out about 3 months ago and my pizza is still outstanding… but I should order some more Diastatic Malt Powder!!!
To answer your question: the pizza won’t be “good” without it, it will be “great”!!! 😉
Good luck!!!
Dear sir, you totally nailed it! I couldn't distinguish between these pizzas and the one from Roberto Susta. Watching those crusts inflating is mesmerizing. Do you think the malt plays a crucial role in the oven spring? Thank you for the video and the detailed explanations. Congratulazioni from the south of Italy!
Wowza!!!
Thanks so much for the lovely words!
Diastatic Malt Powder: yes it makes a difference, for sure- but you’ll still get excellent results without it!
Two other things: 1st, my parents are from Calabria (Cosenza) where we often visit, speaking of the south of Italy!
2nd after I made that video, I made this one which is the same recipe, with a different technique (avoids the bangetto) and it’s an easier way to make Susta’s recipe!
th-cam.com/video/OR63JKREVi4/w-d-xo.html&feature=shares
Thanks again & good luck!
Abbraccio
A
What effect would you say wheat germ oil and the diastatic malt powder have?
Hi there: thanks for the comment!
The easiest way to describe their effects are:
Diastatic Malt Powder: more “puff” in the crust (corniccione) - whether it’s a Biga or a Poolish, it puffs up nicely with 1% DMP (10gm / 1000gm of flour)
Wheat Germ Oil: a unique “fragrance” … any oil acts like a ‘fat’ in the dough, so seed oil has little or no flavour & EVOO has its own flavour and Wheat Germ Oil has a unique flavour and above all, fragrance. It smells like a wheat field when you open the bottle!
Of the two, substituting wheat germ oil and EVOO (something I commonly do) has little “effect”. Because it’s mostly a fragrance that it adds.
There is no real substitute for Diastatic Malt Powder: it’s in or out and there’s (slightly) less puffiness in it’s absence!
This video, btw, is an easier technique for the same recipe:
th-cam.com/video/OR63JKREVi4/w-d-xo.html
Good luck!!!
@@PizzArchitect thanks so much man looking forward to experimenting!
Great video! How long can you keep the dough in the fridge before using? Thank you!
Hi thanks for the comment! You can keep the Biga in the fridge for minimum 12hrs to 48 hours maximum, using bread flour because of the higher protein. If you get a fancier flour good for “long leavening dough” then you can push to 72 hours… I just normally go overnight (24 hours +/-)
Also: since making that video I did this one which is the same recipe as this video but with an easier technique.
th-cam.com/video/OR63JKREVi4/w-d-xo.html&feature=shares
(This avoids the bangetto)
@@PizzArchitect thanks so much for the response, but I’m actually speaking to storing the completed dough after made with the Biga. Meaning if you don’t use all of the dough balls, how long can they be kept in the fridge? For example I’m making pizza tonight. I have friends coming over on Tuesday for pizza as week. Can I store the same dough in the refrigerator to be used Tuesday, or best to make more Biga today for new dough Tuesday? Thanks again 👍🏻
@@whatisthis-y8w after you have a completed dough ball, you’re good 👍 n the fridge for 24 hours (+/-) … after that you’re risking an over-proofed dough … in your case, you may want to consider freezing your extra dough and thawing it out for another use: here’s a great video for freezing dough
th-cam.com/video/PCQ0maTaTMA/w-d-xo.html&feature=shares
I was watching the same video from Roberto but on the second part of the biga after fermentation he says brewers yeast have you tried that yet ?
Hi, thanks for the comment… ironically, as I type this note - I’m in Italy & ate pizza in Naples yesterday!!!
Brewers Yeast: no, I have never tried it and (in Toronto) I don’t even know where to buy it!!! I have had very good and consistent results with dry yeast and never felt the need to stray from it! Good luck!
Also: THIS technique is slightly easier than the one in this video (as it avoids the bangetto)
th-cam.com/video/OR63JKREVi4/w-d-xo.html
@@PizzArchitect awesome enjoy your time in Italy and thanks for the feedback I will definitely give it a go and hope all comes out well I been looking at all kinds of videos but found myself liking Roberto’s and Vito’s pizza style so thank you for putting your take out here . Hopefully you upload more videos soon
One comment with your mixing. In order to get that 25C final dough temp you need to go to your pizzapp and go to tools and do the water calculation. You need to have a right water temperature to get to the final dough temp. You are over mixing the dough and you can break the gluten network. Once the dough detaches from the bowl its ready. If you temp is off that means your water temperature was to hot or cold. Also your water pH should be at 6 to 6.1 and never use tap water. I also noticed the balls are over hydrated because by adding the spray bottle you are changing your hydration. I had that problem as well and if you leave them over proof by accident they all go in the garbage because the water is so heavy it drops on itself. Make a test with the flour before you make the balls, put 20 grams into a small bowl and add the percentage of water you want and mix it. then leave for 30 minutes and try stretching the dough. if it falls apart it means its over hydrated. Robin Hood Bread flour can only handle 70% anything more its risky because its W factor is not as strong as lets say Manitoba flour!
tony pro! --------- the mad pzza scientist duz it again! lol great vid
Anthony, this is fantastic. The proverbial cherry on top was how calmly you explained everything, which is a much appreciated contrast to the louder side of TH-cam!
I’m about to trace your steps the next few days, looks like it will be a project :)
One question I do have: would you consider sharing the spreadsheet you made? Looks like it would be a great starting point to track my outcomes/changes!
Again, thank you!
That’s such an awesome comment!, lovely of you to say & thanks so much … this video is a slightly easier technique of the same recipe (avoids the bangetto!)
th-cam.com/video/OR63JKREVi4/w-d-xo.html
I’m happy to email you that spread sheet or post it to my Google drive and get you a link! But I’m not sure how to not expose your email publicly: perhaps DM me on Instagram and I can email you directly?!?!
@@PizzArchitect I’ve PM’d you over on Instagram, thank you in advance! I’ve watched the other video and I’m giddy like a kid waiting to try your method. (Will likely start tomorrow or Tuesday to fit in my calendar).
I’m responding here independently, because I thought of a tip I felt was worth sharing:
For forming the final dough balls, I use a plastic spatula much like yours. Once I have ~290g cut off, I lightly oil my left hand (I’ve also tried flouring the dough ball and hand - that also works but not for quite as long), place the ball on my countertop and gently hold it with my semi-open left hand hand. Then I scrape along the countertop, into/underneath the dough ball, many times. The friction of the spatula will form the smooth surface on the dough ball.
It’s a bit hard to describe, next time I make dough, I could do a video recording of it if anyone cares for it - I find it works very well and is much less frustrating because there’s practically zero chance for the dough to get sticky, messy or annoying :)
@@alexbartok6155 at such high hydration, you must use a spatula 😉 I do it exactly the way you described it.
Thanks for sharing. Have you tried it without the glucose and the malt poder but with evo oil?
Hi Thanks for the comment: Here is another video with the same recipe and a slight variation on the technique (avoids bangetto) and is a bit easier:
th-cam.com/video/OR63JKREVi4/w-d-xo.html
I am not sure about glucose: do you mean natural sugar source with the yeast? (I use maple syrup, honey is fine as well) ... and there is no substitute for Diastatic Malt Powder (it's job is only done with DMP) whereas you can swap EVOO for Wheat Germ Oil and there will be a slight taste difference (that is subjectively better or worse: but always delicious!)
So to answer: You can substitute EVOO for Wheat Germ Oil, you can eliminate Diastatic Malt Powder & still eat an exceptional pizza with this recipe!
now can you the same thing 4 the biga? ( scilian pie vid?) thanks!
I've not tried the Sicilian one (nor the Chicago one) ... when I do Pizza in the Pan, I'm partial to 'pizza in teglia alla romana" (Roman Style Pan Pizza), which is super high hydration dough in a pan! Dee-Lish!!!
Hi I usually make my individual 10 inch pizza balls at 170grams Yours are 280grams. What size are your pizzas please? Also if I want to make just 2 balls fo I simply divide everything by 3? Thanks
280-300gm = 14" pizza ... 170-190gm would be ideal for 10" ... I use "Pizzapp" for establishing quantities (you can specify hydration, ball size etc), but the rule of thumb is for each 280/300gm pizza, it's 100gm of water (& then depending on your hydration rate, you can figure out the flour quantity) ... so for you: for each - 170gm ball (the math would be) you'd need 65gm of water.
Oops forgot to ask. If I put dough balls in fridge till ready to use. How long before cooking do I need to take out of fridge ? Thx
Boy you’re fast lol. Thx
also: this video shows a slightly easier way to make the biga & avoid the bangetto
th-cam.com/video/OR63JKREVi4/w-d-xo.html
@@adrianapulice9198 wait until they're at room temperature (that varies, depending on how warm your room is) 30-120 min!
Huh... Thank you for this a lot. I didn't know what he used or anything.
They were all nice pizzas but the last one was 100 percent excellent
I am impressed even at 70% hydration your results beautiful ! I was quite sure it was 85% hydration with Susta's recipe though ?
I double checked, you're correct .. it was 450gm water in the Biga + 400gm in the closure, on 1 kg, that's 85% Hydration ... gold star for you!!! He mentioned that this was for home use (and why he used a planetary mixer), so he was (in his words) showing the world something "easily replicated at home" but when you follow Roberto on Instagram: their restaurant Vola commonly do 90% hydration and above, day in and day out!!! So, I think he 'dialed it back' for us mere mortals: 70 - 72% hydration dough for my wood burning oven is enough for this guy!!!!
@@PizzArchitect omg !! 85% is already a lot ans I am using Manitoba for it. Your video is amazing I followed it yesterday and my biga is in the fridge until tomorrow but is it ok if it’s short of 48 hours ? Are you on Facebook or Instagram?
@@lionessfoodie1640 @pizzarchitect on IG ... I used 48 (which is the top end) but 12-18 hours would be fine too ... lemme know how it goes!
@@PizzArchitect I'm guessing 85-90% hydration gets amazingly airy pizzas like in this video (when Vito visits Roberto's Sustable restaurant): th-cam.com/video/DopaeYsCbxQ/w-d-xo.html ? Looks so good!
@@gmontem you would be correct!!! Amazing results… I’ve since remade that recipe with a technique change that makes things even easier (avoids the bangetto): check this out;
th-cam.com/video/OR63JKREVi4/w-d-xo.html
hello Anthony! Bellissima pizza !!! I would like to understand why you are using diastatic malt at the beginning of the BIGA and in closing the dough. I also didn't understand the purpose of using Maple Syrup.
To be clear: the Diastatic Malt Powder gets added on the closure - not in the Biga itself (Biga is only flour, yeast & water) ... as I say, I had no idea what it was before Roberto Susta's video - but I found this article, which is detailed:
homemadepizzapro.com/diastatic-malt-pizza/
Maple Syrup/Natural Sugar: I find that a natural sugar source helps when I use Active Dry Yeast and Water, here is the rational:
- yeast makes a meal out of the natural sugars contained in flour but that's not immediate and until that process happens, the yeast can make an immediate meal from the natural sugar. I use Maple Syrup as opposed to Honey because I'm Canadian and Maple Syrup is kinda 'our thing', eh! This is based on Vito Iacopelli's recommendation of Honey (for the same reasons) and my personal experiences.
How to burn pizza
What kind of pizza oven do you have?
its a 'La Piazza' Tuscan pizza oven - it's about 4 years old: not sure I'd buy the same one again - but it's doing it for me now!!!
also: th-cam.com/video/OR63JKREVi4/w-d-xo.html
this is a new video that makes the same recipe in a "slightly" easier way (avoids the bangetto)
@@PizzArchitect sir, thank you for your rapid response!
@@TURTLEORIGINAL maybe you ARE some one special?! 😉
@@PizzArchitect 😊
Anthony, gonna try this recipe starting tonight. What is the temp of your water. When I make my standard dough, I use the ooni method where I boil 1/3 of the water and add it back to the cold water. Thanks in advance
it's room temperature ... usually I dump out my Brita water (from the fridge) & add back in warmish water, when that filters down it's +/- room temperature! I'm a bit more analogue! Good luck, lemme know how it goes!
I am making Pizza Canotto tomorrow using Roberto Susta's recipe and method - thanks for this video as it clarified some things that are lost in the TH-cam english translation of Susta's video
Good luck: post results!!!!
First off- great video, and thanks. Looking forward to trying this out.
My question is around dough stretching- what are you using when first shaping the dough balls into pies? Semolina?
Yes ... semolina, LOTS of semolina flour (rice flour also works in a similar way, and when you do gluten free, rice flour is gluten free)
Also - this is a new video that shows another version of this recipe with an easier technique (it avoids the bangetto)
th-cam.com/video/OR63JKREVi4/w-d-xo.html
Great pizza and what a gorgeous crust 🔥🍕
Wow !! can I be your friend ? lol Greetings from Quebec !
Salut mon ami!!!! Et bonne chance avec les pizzas 🍕!!!
I am glad that I came across this channel, just awesome!.
Wow - what a nice thing to say!!! Thanks, here's the best video to follow for THAT type of pizza btw,:
th-cam.com/video/OR63JKREVi4/w-d-xo.htmlsi=357xZ97DKi7P6Dzf
Good luck!
This is a goldmine of quick information, thank you so much for sharing!
Thanks for the comment: this is the updated version with a a small tweak:
th-cam.com/video/OR63JKREVi4/w-d-xo.html&feature=share&EJGixIgBCJiu2KjB4oSJEQ
Anthony a lot more people (in the pizza making community) oughta know about your channel and I just found it yesterday!!!
That is such a lovely thing to say ... I really am an architect & that kinda keeps me pretty busy! Thanks for your comment, best of luck and stay well!
@@PizzArchitect it really shows that you're an arcitecht in the way you break everything down so smoothly! I've only been to Toronto once in '96 but I'd gladly fly all the way to Canada just for an internship under you on how to become a pizzaiolo! Haha
We made this pizza today and it turned out great! Thanks. Question - if I replace bread flour with whole wheat flour, will the process and ratio of other ingredients still hold?
So glad to hear the pizzas worked out for you!!! The reason bread flour is used is because of the super high protein content; that protein is required to support the long fermentation process… whole wheat flour will not have the same protein level as bread flour; if you managed to source whole wheat bread flour that might work (I don’t think I’ve seen that, but I’ve been wrong before!) , but I suspect just substituting bread flour for (normal) whole wheat flour won’t work!
@@PizzArchitect Thank you for the prompt reply.
Hi there, it is very interesting recipe that includes wheat germ oil. Will have to try to get the wheat germ oil if I could. What if I can not find it, what can I use in place of that? Any idea? Am going to try this recipe out. Love the look of the cooked pizza dough. Thank you for sharing your experience and recipe.
The wheat germ oil added an aroma that I had never expected and it also added to a more golden colour.... of course you can substitute olive oil and it will still be delicious, slightly different but great!
@@PizzArchitect thank you for your reply Anthony! Will try your recipe and let you know what I think of it :)
Drop the heat a touch when you cook these types I get a much better result like that , the fiocco looks amazing , really popped !!
Very interesting, I've noticed the more I knead the more even the crust becomes. I've been told the key to big bubbles is to mix less, as in no knead. I wonder how this crust rose so tall.
The crust rises because of the hydration rate mostly, another factor is the way you stretch the dough. But if you don’t have more than 65% hydration you shouldn’t expect much rise at cook time!
@@PizzArchitect Wow, finally someone explained that clearly to me.
@@Viva_la_natura thanks for the lovely message: this is the video to follow, which is a slightly easier technique (avoids the bangetto)
th-cam.com/video/OR63JKREVi4/w-d-xo.htmlsi=yjVnn8migx647du8
This was unbelievable, the dough puffed up and the crust was light and like a cloud of air.
Thanks so much for your comment: what a beautiful thing to wake up to!!! Good luck!
If you’re interested: this video has a slightly easier technique:
th-cam.com/video/OR63JKREVi4/w-d-xo.html
Wow 🙂
❤
❤
I found you video searching malt powder on yt. Will try your recipe / method during Christmas holidays. Thanks for this great video!
Hi thanks for the comment!!! Listen, this video is an easier way to do they same recipe:
th-cam.com/video/OR63JKREVi4/w-d-xo.html&feature=shares
Try the recipe with THIS technique! It’s even easier!
Merry Christmas!
@@PizzArchitect Thank you for the link. I'm not looking for the easiest, but for the best ! so should i go with you link ? I have many years of experience in pizza making. Started with yeast. For a year now, i've been doing sourdough. Nice big wood fired oven. So in you opinion, which of these 2 videos gives the yummier pizza ? THANKS !
@@jfgad to be clear: the recipe is the same, the technique is easier (it avoids the "bagnetto" at closure) ... and the recipe is Roberto Susta's, so yah ... it's the best I've made and that's still current! Good luck, lemme know how it goes!
@@PizzArchitect THANK YOU for the clarifications !!! will let you know FOR SURE ! Best Regards !!!
@@jfgad the ONLY small thing I would add about the video tutorial (its in the comments somewhere) is the video says, for the closure to "take the Biga out of the fridge and measure out remaining ingredients etc...." and since I made that video, I've found that life is easier when you let the Biga get to room temperature before you close it. It will work straight out of the fridge (as in the video), but letting it get to RT reduces the mixing time ... so, remember to let the Biga get to room temperature before you close it .... good luck!!!
Hi Anthony,
Came across your video and enjoyed the Susta 100% Biga interpretation. Did you find 2 grams total ADY was sufficient? Roberto uses a total of 20g Fresh. 10g in the Biga and an additional 10g in the refreshment. Always better to use less. Ive found too much yeast will render a very delicate dough that can tear. Any insight on the yeast amount specific to this procedure would be helpful. Thank you.
Hi Karl, I just checked: Roberto's recipe says "Lievito 0.1- 1%" (Yeast - .1-1% - on a kilo of flour thats 1-10g) ... which is to say, it varies on so many factors: I'm in Toronto - in summer, I use half the yeast that I use in winter! I JUST posted this video yesterday, same technique as this but I cooked it in my home oven, on a stone .... (on 1 kilo of flour) I used 2.5g ADY for the Biga & 2.5g ADY for the closure:
th-cam.com/video/-fjn6j4EYMQ/w-d-xo.html
Also - the "bangnetto" (small bath) where you soak the biga for 20 min in 60% of the closure water (+yeast & maple syrup) is really, really helpfull!
@@PizzArchitect The classic way to make Biga as pioneered by Piergiorgio Giorilli is always with 1% fresh yeast and matured at 18°C, hence why Roberto uses 10g in his video (I understand the description is a bit different. What confuses me in Roberto's original recipe is the addition of yet another 10g of fresh yeast in the actual dough. MasterBiga app also advises 10g of fresh yeast in the Biga but then none in the actual dough (refresh). Do you know what's happening?
@@StoneCut I asked Roberto about why he splits the yeast (50% in the Biga & 50% in closure) and he does that because less yeast assists in the lactic fermentation occurring during the prefermentation : in other words, it makes a better Biga.
18C is ideal for the Biga, but unless one has a dedicated wine fridge (or something) it’s tough to do at home, so Capuano’s 4C cold ferment method (where you use 60% of the water, not 45% - to make the Biga) and Roberto’s recipe has been my sweet spot! I’m in Toronto & it’s winter, so cold preferments (Biga or Poolish) are nearly a necessity!!!
@@StoneCut btw: I have no idea what lactic fermentation actually is: he explained it to me and I didn’t question him …
@@StoneCut th-cam.com/video/OR63JKREVi4/w-d-xo.html
That’s the video showing the Capuano Biga method with Susta’s recipe
Can you use IDY? And if so, any change to the measurements compared to ADY?
Roberto Susta used Brewers yeast! You can absolutely have IDY: I hesitate to say quantities because of the variables, I suggest you input your room temps and times into PizzApp and see what it says for you ... that said, in the same configuration as the video (for me): I selected IDY and it says 3.19gm ... hope that helps.
@@PizzArchitect thanks Anthony- I’m assuming Brewer’s yeast powder is same as “Brewers Yeast”?
@@burgerking6176 not sure actually ! 😕 you should use what you’re comfortable with on 1kg of flour, I think that’s the point ultimately
Most informative pizza video bravo
Thank you so much for the comment: since I made that video, I did THIS one:
th-cam.com/video/OR63JKREVi4/w-d-xo.html
Which is even better - the technique avoids the 'bangetto' and it's been my go-to since.
Good luck!
A
@@PizzArchitect wow looks amazing I cannot wait to try it also do you think this recipe makes good Detroit style as well?
@@m3bbas139 i might dial down the hydration to 70% & double the oil (50-60gm oil per kg of flour ) for a Detroit Style in a steel pan because that dough recipe is intended for a wood oven: 900 degrees for 2-3 minutes : whereas a Detroit style will be 18-20 minutes in an static oven at 500 degrees… so you’ll need more oil in the dough!
@@PizzArchitect hi I tried it and it worked really well thank you so much Anthony
@@m3bbas139 AWESOME!!! thanks for the comment - made my morning! Stay well!
How was the taste of this pizza dough?
I would say “magical” but that’s not describing a ‘taste’ - apart from being the best pizza, I would describe the taste as ‘light & aromatic’, ever so slightly different than when I’ve added olive oil to the dough (result of the wheat germ oil) and (I’m convinced) the Diastatic Malt powder contributed to the puffy corniccione (crust) and that’s the “lightness” I was alluding to.
Anthony thank you so much for your answer! I will try soon and let you know my own experience. Regards from Argentinian chef that live in Australia.
@@marianomoreschi3947 an Argentinian in Australia!!!! Shouldn’t you teach them how to BBQ steak 🥩??? 😉 (Joking) I follow Serie A calcio closely & have a few Argentinian friends here in Toronto; so I have a big soft spot in my heart for Argentina 🇦🇷!!! And all Canadians 🇨🇦 love Australia 🇦🇺 ... so ... I look forward to seeing your results! Good luck 😉
True, I should do videos making “asado” :) Also I have few food canadian friends. I will share my feedback when I make this recipe. Abrazos amigo!