Easy Biga Pizza Dough Recipe with Ingredients | Revolve Recipes
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- Опубликовано: 2 окт 2024
- My go to recipe for Biga dough, a wonderful pre-fermented dough that gives a beautiful aftertaste and a nice pronounced crust. Trust me it's worth the time it takes to develop the flavour in this one.
Biga Dough (12 Dough balls)
2kg 00 Flour
1320ml Water
20g Fresh Yeast (10g Instant yeast)
50g Salt
20g Diastatic Malt Powder
Method
In a large dough container dissolve the yeast in 900ml water. Then add the flour and shake the container carefully to combine the flour water and yeast into a dry scraggly dough. Do not bring the dough together, keep it separate with lots of scraggly pieces. Make sure to combine well enough that there is no dry flour. Cover the container and leave it for 12-24hrs. In a stand mixer place the fermented biga, 210ml of water and add the salt and dry malt powder. Turn on the stand mixer and knead for about 10 minutes until it is completely smooth. Then add the remaining 210ml of water in 3 or 4 times. The dough should be smooth and shiny. Place the dough in a large container box and let it bulk ferment for 2 hours. Then ball into 12x265g dough balls either in a large dough box or in individual container and let them rise for 4-6 hours.
Happy Cooking guys and let me know how your Biga turns out below!
By far the best video regarding biga dough I´ve watched (and I´ve watched numerous). Thanx for sharing.
Thanks for watching! What other recipes would you like to learn from us?
I am a sous and I am struggling with pizza and somehow I am a little curious … will try this. Promise to follow up
Beautiful musics
Are those stand mixers available to purchase?
Shake shake shake, shake shake shake, shake your Biga! Shake your Biga!!
THIS comment 👍🏻 I know for sure that this refrain will be in my head and sometimes also sung out loud from now on. KC on the speaker while preparing the pizza dough, brilliant! 👏🏻
I just made a biga mess by dumping all the water and 2 kilos of flour into a container that was way too small. Wouldn't recommend :(
I also find it way easier to make the biga in a mixing bowl with an airtight lid, that way you can shake it in all directions and don't end up with flour everywhere (as seen in one of Vito's videos). If you don't f*ck it up like me, it really is super fast and low effort.
Last time I tried this recipe, the dough ended up a bit too dry (65% hydration in this recipe already seems pretty low), but I let the dough balls rise for only 1-2 hours (biga mistake). That made it super difficult to shape the pizza, because the tension in the dough was like a rubber band, and the pizza would just pull itself back together, even after stretching it to the absolute limit. The pizza still turned out great, if a bit small; definitely better than the poolish recipes I've tried! I also ordered myself some diastatic malt powder (or "Backmalz" as we germans say), can't wait to see how this turns out.
love this recipe - it is the bomb, made adjustments for a batch 1/4 the size and worked out great!!
Great video! Can't wait to see the journey.
Amazing video 10/10
Thank you for this video. actually i am Korean who want to do my own pizza restraurant. i am learning!! question! how long it can be used ???
great video ! I've never seen that spiral mixer before. Do you have any info on it? thanks
Really a good pizza oven!
Sergio
Substitute to Diastatic Malt Powder?
A teaspoon of honey/sugar/olive oil can help with the yeast activation and colour of the final pizza. Let us know how it goes!
Curious.. Why so much yeast in your BIGA?
I have 1 question. Is there such a thing as over mixing? The dough has been in the mixer for 18 mins and I haven’t achieved the window pane effect. Should I continue even after the 20 mins until I get the window pane effect? Or stop at 20 mins no matter what. So I know what to do in my next attempt. Appreciate your feedback! I hope this is THE pizza dough recipe I have been searching for! Thank you for making this video!
Yes, our head Chef Jamie said there is such a thing as over mixing, but mainly due to the fact that as you mix the temperature of the dough also increases, ideally you don’t want your dough to go past 28c. However by using cold water you can prolong how long you can mix the dough for. Let us know how it goes!
Great video, if you want to freeze the doughballs should you follow all the steps and then freeze or freeze before letting it rise for 4-6 hours ?
Can you use diastatic malt powder in the dough if you bake in a high temp Ooni oven?
WHATS WITH THE CAMERA ANGLE ITS A BLOODY PAIN IN THE PROVERBIAL
Can someone tell me brand of stand mixer
it says on the side - Revolve
@@SnowHunter44 thanks
Hi try to find a web buy your revolve spiral mixer. Where can I buy it?
Thank you.
Hi! Can you use starter instead of fresh yeast or instead yeast? If so, what would be the ratio? Thanks!
Would've been great to see a more rational amount of ingredients, not many people will be wanting 12 dough balls for their first shot at it, but excellent video otherwise.
You don´t know math or how to use a calculator? 😳