Hey guys, apologies for the rather crude color grading on this video. I was battling some severely over-exposed footage and did the best that I could to repair it without re-shooting. There's too much great information here not to post it. Hope you enjoy it!
@@matthewkent8508 Yep, you can do that. Just freeze it after the dough is portioned and placed into individual containers. To thaw, transfer it to the fridge the night before, then pull it a few hours before baking.
Out of all of the pizza dough recipes on you tube (and I have tried them all) this is the most perfectly organized, thorough fool proof method. It tastes just as good or even better then the 24 hour fermentation (room temp and cold). It also easier to handle the dough at the end as well. Thank you.
I just tried that double fermentation one and failed miserably. This one I will try next it looks just easier and I like the doable steps rolling out the Pizza :D. This tutorial looks just human-being without having made 100000 pizzas already and then showing it on RUclips.
Hey Tim, I used this method to make four pizzas yesterday. I altered the amounts a little as I like to use a 325gr dough ball to make a 14" pizza (I like conotto style crust). I was also able to leave the dough in the final rest stage for much longer (7 hours) before making my first pizza. It rose beautifully without overproofing, I suspect because I live in western Canada where the climate is cooler and humidity quite low. Anyway, the crust was amazing! Beautiful bubbles, awesome browing/spotting, and perfect outer crunch and inner airy soft texture. I actually found the texture to be better than the 3 day cold fermentation dough I normally make. I will say though that I do prefer (ever so slightly) the tangy flavor of a cold fermentation and will continue to use it, but certainly not as often. This method is perfect for family night pizza and saves my fridge space for what's really important...beer.
Try best of bothworlds. I maintain a sourdough starter for bread. When I'm following this recipe and I think it is the best, I add 5grams of sourdough starter per pizza at the 2nd flour mix stage. I have found this to be actually better than a cold ferment. So shorter time, don't need to use the fridge and same if not better results
@@1GDR Quick question. You add 5 grams of sourdough starter per pizza (so for what will ultimately become 4 dough balls in this recipe, you're adding 20 grams, yes?) in the second stage and that's after prefermenting the biga with the dry yeast? Sounds like overkill, but your results have obviously been great, so I may try that and see how it goes.
@DAWanamaker Hi that's correct. I basically use about 0.1 gram of dried active instant yeast per pizza for first ferment then next day when adding remaining mixture add about 5 grams of active sourdough starter per pizza. The starter is being used to add a bit more flavour rather than the rise although I'm sure it does add to the bubbles and lightness. Let me know how it goes!
Very nice result with your method. In order to get less burned dough you might try to use the caputo semola flour when forming your pizza. Semolina is way more resistant to heat than regular 00 flour. Adding 1 tsp of the olive oil within the dough after the fermentation is a favourite of mine to enhance the flavour even more and give the crust a nice crunch. I enjoyed your recipe and I will definitely try it in a regular oven. Thx!
This recipe is so good I have to leave a second comment. I hosted a pizza party last night with over 35 family members in attendance. I made 20 dough balls with this recipe and it was more than enough. Throughout the night everyone kept raving about the dough and how flavorful it was. Thanks again KC for sharing I felt like a true pizza artisan last night.
@@JeffreyKruse I’d recommend doubling this recipe and making two batches. A quadruple batch might be difficult to handle. Or make four single batches depending on how big of a bowl you have.
Am doing same w 20 balls. What was your overall recipe (x5) and what time did u cook up? I’m worried that for a 7.30 cook I’ll need to make dough at 1am. Wondering what time you cooked and if one can leave it for longer to proof?
Made this for family and friends with regular all purpose unbleached flour (forgot the 00) and it still turned out AMAZING. We switched it up and cooked it on a pellet grill. Thank you for the recipe!!!
I just bought a pizza oven and ordered double zero flour. I cannot wait till I get back home from my business trip in 2 days to try my first pizza ever. Thank you for the thorough explanation and tips
Just got an ooni and was looking for dough recipes. I made three identical pizzas, each with a different dough. A same day dough, a 2 day cold prove, and this biga. I thought the 2 day had a better “chew”, but the flavor and convenience of this dough recipe stood out. The work flow of this recipe is so convenient, and the flavor was way more developed than I expected. It’s now our go to, and we enjoy it weekly. Thanks for sharing!
Nicely done. I've been loving the Ooni 16, but it does run super-hot. My technique is to get the stone to about the same temp you do, shoot the pizza, then turn the flame off and let it coast for about 45 seconds. I then relight on low and make the first turn and complete the bake.
Well I do t have an Ooni but I do have a gas pizza oven and having tried around 20 different dough recipes - this is the ONE! Perfectly times, great chew and the flavour is significantly better than anything else I’ve made...including 2 day sourdough!!! Thanks for sharing and I will be perfecting this recipe to go in my cook book.
I just made this dough and baked some pizza's in my conventional oven on 300°C with my big green egg pizza stone and plate setter. Best pizza's I ever baked! Thank you very much for this great recipe! I love your video's but hate you for the fact that I now also want to buy an Ooni grill... :-)
Hey Tim😊 I hope u well today..I ust came across this great recipe of yours...could you kindly tell me do u ever use bread flour?? Also which is better Biga or Poolish??
Yes, I've used bread and all-purpose flours for making Neapolitan-style pizza with success. These types of flours usually contain malted barley flour, which encourages browning so the dough can burn more easily at higher temperatures. Also, the texture of your finished product will be different than when using something like 00 flour. Just keep those things in mind when using bread or AP.
This is my go to recipe now. Thanks so much. I want to do a bulk amount to try and freeze. Has anyone frozen these, and if so at which point do you freeze the balls?
So I made this recipe to a tee the other day and it was flat out incredible. Best pizza I've ever made by far. Thanks a ton for the videos. One question, you call this a biga but is this more of a biga/poolish combination? I ask because most biga recipes I see start with a higher flour to water ratio where the poolish seems to be a lower flour to water ratio where as your recipe seemed to be in the middel of both.
Thank you for the vids. Have a solo Pi oven on the way. Your pizza from the solo pi video sold me, so here I am learning how to make the dough. Can’t wait. subscribed
Hey Tim! Love this recipe, it’s my go to. Can I use a Kitchen Aid with dough hook instead of my hands to mix the final dough and biga? Thanks in advance.
Im a pizzaolo myself and a pizza fanatic, the pizza looks outstanding...my only guess would be that youd be missing that extra flavour from a wood fire oven
Hi, I love this recipe it works so well and was really easy to follow. I would like to know if I wanted to make twice the amount is it as simple as just doubling the ingredients? This is my go to recipe now and never fails!
Hello I'm a brand-new subscriber I just tried your recipe for the biga pizza dough it came out perfect. I just wanted to say thank you so much. Ps this will be the only pizza dough recipe that I use from now on.
Great recipe!! Your videos have helped me understand a lot about different pizza doughs still trying to get the sour dough recipe down will keep trying on another note… any recommendations on a new scale ours took a crap
It’s really good to watch this VDO, I d like to make the pizza but I am at Thailand can you suggest what kind of the best pizza oven for the home kitchen and pizza restaurant.
Hey! Thanks for the comment. For home use I'd recommend any of the Ooni pizza ovens. I'm familiar with their products and have been impressed with the quality and performance at this price point. There's also a company called Roccbox that manufacturers a similar type of oven. Any of these products are meant to be used outdoors. I can't comment on pizza ovens made for commercial use. That's a whole different ball game.
Educational! Great Tutorial! Thank you for sharing! Questions?? Do I need to place the other ready Pizza balls in the fridge?? If it is a YES, how long can be keep? How long need to be rested a room temperature before ready to bake! Thank you for your professional responses! Greetings from Singapore! Edith, a happy Subscriber!
Hello! Thank you for the detailed video, I'm excited to try it out this weekend! I live in Denver, high altitude!. What I've been doing is putting 10-15% less yeast and keeping hydration at 68-70%. I'd love to follow the recipe timeline however we tend to eat dinner around 7pm. Would you recommend that I do additional adjustments to the ingredients or timeline to compensate for a later dinner time?
It's a 20 lbs. tank, but it only comes with about 15 lbs. of propane in it. Not sure how much pizza I can get out of one tank since I leave it running a lot while shooting videos. According to Ooni, the Koda 16 burns 1.3 lbs. of propane for every 10 pizzas baked. That means you could get up to 115 pizzas per tank.
super nice video man, just had a pizza evenign with some friends after following another dough recipe but after seeing yours I havr realsied my dough was actually as it was meant to be at similar times. Your last pizza looked great! is this a classic white base? I alwaus assumed it was ricotta cheese or something. didnt think Cream could create that white base!
Oh man I love this video so much! Great explanation of the entire process. Question though, what do you use for covering your mixing bowls? I have a giant 18.5 inch diameter bowl and am looking for something reusable to cover it with for the biga.
all pizza should have dark areas and the bottoms should have spots of darkness. It means it's a proper pizza - In Boston, we call it, 'North End style,' which is a lost term but means the darker look.
Hard to answer your question since I haven't used the Roccbox. I like the size of the Koda 16 though, and they're the same price. I'm happy with the build quality of the Ooni too. If I had to choose, I'd probably still go with the larger oven.
This timeline is what worked for me when I made the video, but yes, you can absolutely leave the biga out for a longer period of time to develop more flavor. Consider lowering the hydration content of the starter if you plan to let is rest for more than a few additional hours though.
Awesome video! Just made my first Neapolitan pizza in my new breville pizzaolio and I used this recipe. Was amazing. One question- After I complete this process, can I put the dough in the fridge? If so, what should my process/timeline be for that?
All your videos are fantastic by the way. So easy to follow, everything is so well explained. I have the Bighorn pizza oven and have had a lot of dough failures. I’m going to try this biga recipe for New Year’s Eve. I feel like this dough recipe has a lot of promise for success.
Loved this pizza crust! The dough was super easy to make and to work with. My most successful bake yet on my Bighorn pizza oven. Wish I could share pics and video with you. Thank you for the great recipe!
Hello Kitchen & Craft. Nice video. Im using this recipe today for my first pizzas on my new Koda 16 tomorrow :). What Lid Backs are this for the bowl, i need such :) and cant find them on internet. Greetings from Germany. Duke
Great review. I've been appreciating your videos. And delighted to see that you are in RVA! Hometown! I did want to ask... I haven't been able to figure out how hot the outside of the Koda gets, or, more importantly, the table that it sits on. Trying to figure out if I can make this work on my small back deck without catching on fire.
Right after you ball your dough You can pop them in the freezer, then thaw them in the refrigerator overnight then take them out of the refrigerator around three hours before you want to cook them
Thanks for the very informative video. Question: how do you store the unused dough balls? It seems like freezing would be the only way to stop continued fermentation.
Fantastic but i will do it in the oven More control and pizza don't burn. I felt your base cooked unevenly, i really think it is burn underneath in some areas. This only to do with your gas oven which i am not sure is designed correctly for pizza (even though it may look very cool) this is not your fault and not taking away anything away for the excellent effort you have put to show this to us but i change that oven tomorrow. love your tips for making dough, Have you tried adding half tea spon of suger and some drop of olive oil to the dough mix? Works like magic Thanks
I don't typically add sugar to my dough, unless it's part of a traditional recipe like NYC pizza dough. Plenty of sugars for the yeast to feed on in the flour. Best of luck with your pizza making. Don't hesitate to reach out with questions and I'd love to see some pictures of your results. My Instagram handle is @kitchencraftfood.
@@KitchenCraftFood thank you very much sir, But please change that pizza oven; that is certainly not doing what it should be doing and very bad designed and really cooks badly and unevenly which ruins the excellent work you have done to make that pizza; to be honest i think you know that yourself that oven it not doing its job so please send it back and don't let that to affect your beautifully made pizza. When you say little dark underneath please look closely it is completely burnt. Even kitchen oven produce a better results than this little pizza oven and to me this has a serious design faults which is not your fault at all. I will not go into the details of that here, if you let me know the name of the oven i will write to them directly. From heat transfer point of view and insulation everything is completely designed wrong Best wishes and thank you 🙏
If I wanted put this in the fridge for three days. I heard you when you said by putting into the fridge it would have more sourdough flavor. If I do put this in the fridge, do you recommend cold bulk ferment first then on the day of baking make your dough balls or just make dough balls right away and cold ferment those?
Excelent that look very goog Im going make some pizzas.. I saw in the final dough you didnt add some yeast. dont you have any proble the doguh leavain?
OK, so I really need your help, because I severely screwed up my pre-ferm last night. By the way, this video is one of the best I’ve seen so far, so thank you. I started with 8oz of warm water, added the 1/8 active yeast, then 12 1/3 ounces of flour, which is roughly 1.5cups. After I mixed in the flour, it still felt very loose. Definitely no where near the consistency you had when you were doing the pre-ferm, but I stuck to the measurements that you outlined. This morning, it was really watery, so I’m wondering if I should use different measurements. Your help is greatly appreciated here. The gf and kids are expecting pizza tonight, and I will not be defeated lol. Let me know what you think. Thanks!
All I can suggest if to double check your measurements. I recommend using grams (nice round numbers to work with). If the preferment is active, you could try and use it to make dough, but you'll probably have to adjust the flour and water measurements in the final dough to get the correct consistency. Sorry I can't be of more help!
congrats for the pizza it looks awesome, have you ever tried exchange biga for sourdough? or adding some to the bigga, and what about using malt in the dough have you? once again supercongrats
Thank you! I appreciate the compliments. I posted a sourdough pizza video recently. Definitely check that out. I used malt powder in a pizza video where I tried to recreate the famous Lucali pizza at home. Both videos are on my channel. Hope that answers your question!
@@KitchenCraftFood good to know that, I live in a search for the best recipe adding and substracting thins… for example i made your potato buns with thang zhong and wheat malt… One more question: did you fine differences in flavors using sourdough instead of bigga and the addition of malt?
Sorry if this has already been asked but is it better to use metal mixing bowls? I only have plastic but can make the change if this is important. Thanks for the great step by step directions! Even I can do this!
Great video just one adjustment to make. As you are kneading the dough DO NOT add more flour. This dough needs to be wet (high hydration). Don’t worry about the dough sticking. It means it requires more kneading. The dough will come together and become less sticky without requiring additional flour The pizzas look amazing. Great job including two types as a foundation for people to build and experiment with our ingredients. Bravo. Now I am hungry
Hey guys, apologies for the rather crude color grading on this video. I was battling some severely over-exposed footage and did the best that I could to repair it without re-shooting. There's too much great information here not to post it. Hope you enjoy it!
Looks great! What hydration would this be considered?
If you make this dough can you freeze it? If so what is the best way?
@@matthewkent8508 Yep, you can do that. Just freeze it after the dough is portioned and placed into individual containers. To thaw, transfer it to the fridge the night before, then pull it a few hours before baking.
@@KitchenCraftFood thank you so I can freeze it in the containers
Love it. Where did you buy those individual containers for the dough?
Out of all of the pizza dough recipes on you tube (and I have tried them all) this is the most perfectly organized, thorough fool proof method. It tastes just as good or even better then the 24 hour fermentation (room temp and cold). It also easier to handle the dough at the end as well. Thank you.
You are so welcome! I appreciate the feedback. Thanks!
I just tried that double fermentation one and failed miserably. This one I will try next it looks just easier and I like the doable steps rolling out the Pizza :D. This tutorial looks just human-being without having made 100000 pizzas already and then showing it on RUclips.
"fool proof", not "full proof".
Thanks to you and your comment , I have successfully done my first pizza dough following this recipe!
😊
Hey Tim,
I used this method to make four pizzas yesterday. I altered the amounts a little as I like to use a 325gr dough ball to make a 14" pizza (I like conotto style crust). I was also able to leave the dough in the final rest stage for much longer (7 hours) before making my first pizza. It rose beautifully without overproofing, I suspect because I live in western Canada where the climate is cooler and humidity quite low. Anyway, the crust was amazing! Beautiful bubbles, awesome browing/spotting, and perfect outer crunch and inner airy soft texture. I actually found the texture to be better than the 3 day cold fermentation dough I normally make. I will say though that I do prefer (ever so slightly) the tangy flavor of a cold fermentation and will continue to use it, but certainly not as often. This method is perfect for family night pizza and saves my fridge space for what's really important...beer.
Try best of bothworlds. I maintain a sourdough starter for bread. When I'm following this recipe and I think it is the best, I add 5grams of sourdough starter per pizza at the 2nd flour mix stage. I have found this to be actually better than a cold ferment. So shorter time, don't need to use the fridge and same if not better results
@@1GDR Quick question. You add 5 grams of sourdough starter per pizza (so for what will ultimately become 4 dough balls in this recipe, you're adding 20 grams, yes?) in the second stage and that's after prefermenting the biga with the dry yeast? Sounds like overkill, but your results have obviously been great, so I may try that and see how it goes.
@DAWanamaker Hi that's correct. I basically use about 0.1 gram of dried active instant yeast per pizza for first ferment then next day when adding remaining mixture add about 5 grams of active sourdough starter per pizza. The starter is being used to add a bit more flavour rather than the rise although I'm sure it does add to the bubbles and lightness. Let me know how it goes!
Very nice result with your method. In order to get less burned dough you might try to use the caputo semola flour when forming your pizza. Semolina is way more resistant to heat than regular 00 flour.
Adding 1 tsp of the olive oil within the dough after the fermentation is a favourite of mine to enhance the flavour even more and give the crust a nice crunch. I enjoyed your recipe and I will definitely try it in a regular oven.
Thx!
I love this guy. Its nearly midnight here in the UK and he's got me so enthused about pizza making. Let's get to it...
Glad I could motivate you. It’s never too late for pizza!
This recipe is so good I have to leave a second comment. I hosted a pizza party last night with over 35 family members in attendance. I made 20 dough balls with this recipe and it was more than enough. Throughout the night everyone kept raving about the dough and how flavorful it was. Thanks again KC for sharing I felt like a true pizza artisan last night.
Success! That's so awesome. Happy to share!
Omatullo - did you just make one big batch of dough or individual batches? If one big batch of dough did you just quadruple the recipe?
@@JeffreyKruse I’d recommend doubling this recipe and making two batches. A quadruple batch might be difficult to handle.
Or make four single batches depending on how big of a bowl you have.
@@JeffreyKruse I didn't have a bowl big enough to quadruple the recipe but doubled it and made 8 dough balls per batch. Worked great.
Am doing same w 20 balls. What was your overall recipe (x5) and what time did u cook up? I’m worried that for a 7.30 cook I’ll need to make dough at 1am. Wondering what time you cooked and if one can leave it for longer to proof?
Made this for family and friends with regular all purpose unbleached flour (forgot the 00) and it still turned out AMAZING. We switched it up and cooked it on a pellet grill. Thank you for the recipe!!!
Thats good to know. I often run out of oo flour
Crude color grading? Not a problem - the information you convey is very valuable. You did great.
Thanks so much! I really appreciate that.
I just bought a pizza oven and ordered double zero flour. I cannot wait till I get back home from my business trip in 2 days to try my first pizza ever. Thank you for the thorough explanation and tips
You’re very welcome. Have fun with your new oven!
Just got an ooni and was looking for dough recipes. I made three identical pizzas, each with a different dough. A same day dough, a 2 day cold prove, and this biga. I thought the 2 day had a better “chew”, but the flavor and convenience of this dough recipe stood out. The work flow of this recipe is so convenient, and the flavor was way more developed than I expected. It’s now our go to, and we enjoy it weekly. Thanks for sharing!
Awesome! I appreciate the feedback.
Hey this the best easier pizza recipe and result i saw on youtube ! i live in France and will do like you !
Thank you for this awesome upload, been thinking about starting a pizza business and this has been really helpful
Great to hear! Thanks for checking out my channel. Stay well!
Thank you for using the superior metric system and a digital scale. ❤
Nicely done. I've been loving the Ooni 16, but it does run super-hot. My technique is to get the stone to about the same temp you do, shoot the pizza, then turn the flame off and let it coast for about 45 seconds. I then relight on low and make the first turn and complete the bake.
No doubt that it takes some finesse with heat adjustment! I find that the Pro running on Wood and Charcoal has been much more forgiving.
Where did u get the containers I didn’t see a link thanks
Yes please, where did you get the black containers?
they have the black containers at Wal-Mart and work perfect
This was so very helpful. The time line is always what makes me stress. Thanks
Happy to help!
Beautiful crust!!..looks delicious!..I definitely need to try the cream.
You should. It's sooo good! Thanks for watching!
Well I do t have an Ooni but I do have a gas pizza oven and having tried around 20 different dough recipes - this is the ONE! Perfectly times, great chew and the flavour is significantly better than anything else I’ve made...including 2 day sourdough!!! Thanks for sharing and I will be perfecting this recipe to go in my cook book.
Fantastic! Glad to hear you enjoyed the recipe. Happy holidays!
Yup, watching this video before bed was a mistake. Beautiful pizzas though
Just giving some dinner ideas for the upcoming weekend!
Thank you for this recipe. This crust was by far the best I’ve ever had.
Nice! Glad to hear it. Thanks for giving it a try!
I just made this dough and baked some pizza's in my conventional oven on 300°C with my big green egg pizza stone and plate setter. Best pizza's I ever baked! Thank you very much for this great recipe! I love your video's but hate you for the fact that I now also want to buy an Ooni grill... :-)
300 C? Lol you mean 300 F, no?
Hey Tim😊
I hope u well today..I ust came across this great recipe of yours...could you kindly tell me do u ever use bread flour?? Also which is better Biga or Poolish??
Yes, I've used bread and all-purpose flours for making Neapolitan-style pizza with success. These types of flours usually contain malted barley flour, which encourages browning so the dough can burn more easily at higher temperatures. Also, the texture of your finished product will be different than when using something like 00 flour. Just keep those things in mind when using bread or AP.
You can stick the peel under it to cool slightly, or hold it higher for more top time if the crust bottom is getting too done..
Love the char! Biga looks like the way to go! That creamed mushy looks and sounds rather enticing! That dough though... Looks spectacular!!
This is my go to recipe now. Thanks so much. I want to do a bulk amount to try and freeze. Has anyone frozen these, and if so at which point do you freeze the balls?
So I made this recipe to a tee the other day and it was flat out incredible. Best pizza I've ever made by far. Thanks a ton for the videos. One question, you call this a biga but is this more of a biga/poolish combination? I ask because most biga recipes I see start with a higher flour to water ratio where the poolish seems to be a lower flour to water ratio where as your recipe seemed to be in the middel of both.
Loved how easy you made everything look. I'm definitely going to try this method for pizza dough!
Thank you for the vids. Have a solo Pi oven on the way. Your pizza from the solo pi video sold me, so here I am learning how to make the dough. Can’t wait. subscribed
Glad you’re finding the videos helpful. Hope you like the Pi. It’s a fun little oven!
The best pizza dough recipe. Thank you!
Good stuff. I have the one that uses wood/coal on order. Can't wait to play with it. Thanks for sharing the details!
Great video, I look forward to following your techniques for the dough/crust.
Awesome, thank you!
These are the best looking pizzas i have seen!
Good video
Tried your Biga recipe tonight and was a real success
Hey Tim! Love this recipe, it’s my go to. Can I use a Kitchen Aid with dough hook instead of my hands to mix the final dough and biga? Thanks in advance.
Great recipes and well organized. Can we put the dough balls in fridge for 48 hours if we don’t want to eat it that same day ?
Thanks! Yes, you can hold in the fridge for a day or two before using the dough.
Im a pizzaolo myself and a pizza fanatic, the pizza looks outstanding...my only guess would be that youd be missing that extra flavour from a wood fire oven
Appreciated! It's tough to pass on the ease of the gas oven...especially when shooting video while baking 🙂. Stay well!
Hi,
I love this recipe it works so well and was really easy to follow.
I would like to know if I wanted to make twice the amount is it as simple as just doubling the ingredients? This is my go to recipe now and never fails!
Yep. Just double everything. Glad you like the recipe!
Hello I'm a brand-new subscriber I just tried your recipe for the biga pizza dough
it came out perfect. I just wanted to say thank you so much. Ps this will be the only pizza dough recipe that I use from now on.
I’m 12 and I totally want to make this pizza ! Great recipe :)
Good job on this well presented tutorial/demo. Pizza looks great!
Biga must look much more course than that.. That's italian lievitino not italian biga, and then we have polish
Poolish
Great recipe!! Your videos have helped me understand a lot about different pizza doughs still trying to get the sour dough recipe down will keep trying on another note… any recommendations on a new scale ours took a crap
Looks good. It is possible to just let the dough rise for 1/2 an hour and you can use it for a pizza pie. The dough has slightly less flavor.
I will definitely try the white pizza looks amazing....thank you for your video. You are an inspiration....;)
It’s really good to watch this VDO, I d like to make the pizza but I am at Thailand can you suggest what kind of the best pizza oven for the home kitchen and pizza restaurant.
Hey! Thanks for the comment. For home use I'd recommend any of the Ooni pizza ovens. I'm familiar with their products and have been impressed with the quality and performance at this price point. There's also a company called Roccbox that manufacturers a similar type of oven. Any of these products are meant to be used outdoors. I can't comment on pizza ovens made for commercial use. That's a whole different ball game.
Educational!
Great Tutorial!
Thank you for sharing!
Questions??
Do I need to place the other ready Pizza balls in the fridge??
If it is a YES, how long can be keep?
How long need to be rested a room temperature before ready to bake!
Thank you for your professional responses!
Greetings from Singapore!
Edith, a happy Subscriber!
Thanks for the video and clear explanation, worked a treat👍 have you ever tried freezing the dough once balled?
Great job! Those look delicious.
Hello! Thank you for the detailed video, I'm excited to try it out this weekend! I live in Denver, high altitude!. What I've been doing is putting 10-15% less yeast and keeping hydration at 68-70%. I'd love to follow the recipe timeline however we tend to eat dinner around 7pm. Would you recommend that I do additional adjustments to the ingredients or timeline to compensate for a later dinner time?
What a great video. Can this be frozen at all? - if so at what point please?
Hi I’ve been following this recipe, quick question.. Could I possibly cold ferment my pizza dough AFTER leaving it out for 12 at room temp? ?
Great video! Curious, how big of a gas tank do you use and how long does it last you? Like how many pizzas per tank do you make on average?
It's a 20 lbs. tank, but it only comes with about 15 lbs. of propane in it. Not sure how much pizza I can get out of one tank since I leave it running a lot while shooting videos. According to Ooni, the Koda 16 burns 1.3 lbs. of propane for every 10 pizzas baked. That means you could get up to 115 pizzas per tank.
I have the Karu 12…any suggestions to adjust for that size oven or should I just divide into 5 balls rather than 4 when you split it up?
Did this work for you? I also have the Karu 12
Would it be okay if I used a stand mixer with dough hook for the kneading of the dough? 6-8 mins?
Yep. Do it!
super nice video man, just had a pizza evenign with some friends after following another dough recipe but after seeing yours I havr realsied my dough was actually as it was meant to be at similar times. Your last pizza looked great! is this a classic white base? I alwaus assumed it was ricotta cheese or something. didnt think Cream could create that white base!
Thanks for watching! Yeah, the white base it just reduce heavy cream. That's it!
Oh man I love this video so much! Great explanation of the entire process. Question though, what do you use for covering your mixing bowls? I have a giant 18.5 inch diameter bowl and am looking for something reusable to cover it with for the biga.
Fantastic video! Thank you!
all pizza should have dark areas and the bottoms should have spots of darkness. It means it's a proper pizza - In Boston, we call it, 'North End style,' which is a lost term but means the darker look.
Born in Weymouth, grew up in Plymouth! I miss Boston and the South Shore.
great video!! can't wait to try this technique. do you prefer the ooni koda over the roccbox?
Hard to answer your question since I haven't used the Roccbox. I like the size of the Koda 16 though, and they're the same price. I'm happy with the build quality of the Ooni too. If I had to choose, I'd probably still go with the larger oven.
Hi Tim I love the Biga concept but don't have the pizza oven so can you advise how to cook this pizza in a conventional oven tks
Any reason you don’t leave your biga out longer, like 16 hours? Seems like you can develop more flavor and make the biga at 7 pm versus 11 pm.
This timeline is what worked for me when I made the video, but yes, you can absolutely leave the biga out for a longer period of time to develop more flavor. Consider lowering the hydration content of the starter if you plan to let is rest for more than a few additional hours though.
Awesome video! Just made my first Neapolitan pizza in my new breville pizzaolio and I used this recipe. Was amazing. One question- After I complete this process, can I put the dough in the fridge? If so, what should my process/timeline be for that?
Glad to hear that! Yep, you can cold ferment the portioned dough in the fridge as opposed to room temp fermentation. I’d estimate maybe 36-48 hours.
If I recall correctly, you mentioned that you seasoned the reduced cream. What did you season it with?
All your videos are fantastic by the way. So easy to follow, everything is so well explained. I have the Bighorn pizza oven and have had a lot of dough failures. I’m going to try this biga recipe for New Year’s Eve. I feel like this dough recipe has a lot of promise for success.
Best of luck. I hope this recipe works well for you! I simple seasoned the crema with salt and pepper. That it. Happy New Year!
Loved this pizza crust! The dough was super easy to make and to work with. My most successful bake yet on my Bighorn pizza oven. Wish I could share pics and video with you. Thank you for the great recipe!
Can I let the Biga sit out overnight in a 78 degrees kitchen? It's Arizona in the Summertime, after all.
Hello Kitchen & Craft. Nice video. Im using this recipe today for my first pizzas on my new Koda 16 tomorrow :). What Lid Backs are this for the bowl, i need such :) and cant find them on internet. Greetings from Germany. Duke
Great review. I've been appreciating your videos. And delighted to see that you are in RVA! Hometown! I did want to ask... I haven't been able to figure out how hot the outside of the Koda gets, or, more importantly, the table that it sits on. Trying to figure out if I can make this work on my small back deck without catching on fire.
Fantastic recipes and great insider tips.
What size did you bake with the 290 gram dough?
Hey Tim! Thanks for such awesome videos! Do you have an affiliate link for your food mill? Keep the deliciousness coming!
Great video, just try to use less or no flour at the later phases.
If I only want to make 2 pizzas how would you recommend to store the left over dough? And how long would it be good for??
Right after you ball your dough You can pop them in the freezer, then thaw them in the refrigerator overnight then take them out of the refrigerator around three hours before you want to cook them
Love to have the reduced cream recipe!
Thanks for the very informative video. Question: how do you store the unused dough balls? It seems like freezing would be the only way to stop continued fermentation.
That’s correct. Placing in the fridge would only slow fermentation. Thanks for watching!
Fantastic but i will do it in the oven
More control and pizza don't burn. I felt your base cooked unevenly, i really think it is burn underneath in some areas.
This only to do with your gas oven which i am not sure is designed correctly for pizza (even though it may look very cool) this is not your fault and not taking away anything away for the excellent effort you have put to show this to us but i change that oven tomorrow.
love your tips for making dough,
Have you tried adding half tea spon of suger and some drop of olive oil to the dough mix? Works like magic
Thanks
I don't typically add sugar to my dough, unless it's part of a traditional recipe like NYC pizza dough. Plenty of sugars for the yeast to feed on in the flour.
Best of luck with your pizza making. Don't hesitate to reach out with questions and I'd love to see some pictures of your results. My Instagram handle is @kitchencraftfood.
@@KitchenCraftFood thank you very much sir,
But please change that pizza oven; that is certainly not doing what it should be doing and very bad designed and really cooks badly and unevenly which ruins the excellent work you have done to make that pizza; to be honest i think you know that yourself that oven it not doing its job so please send it back and don't let that to affect your beautifully made pizza. When you say little dark underneath please look closely it is completely burnt.
Even kitchen oven produce a better results than this little pizza oven and to me this has a serious design faults which is not your fault at all. I will not go into the details of that here, if you let me know the name of the oven i will write to them directly. From heat transfer point of view and insulation everything is completely designed wrong
Best wishes and thank you 🙏
very helpful bro, thanks!
You bet!
If I wanted put this in the fridge for three days. I heard you when you said by putting into the fridge it would have more sourdough flavor. If I do put this in the fridge, do you recommend cold bulk ferment first then on the day of baking make your dough balls or just make dough balls right away and cold ferment those?
I added some Italian sausage to that mushrooms pizza recipe, and it's so damn good!
Thank you.
Can you stored the dough you don’t use in the fridge for another day? How many days would the dough be good in the fridge?
Will the pizza come up good in a regular home oven as well??
Thank you so much for the recepee the so far
My pleasure 😊
Excelent that look very goog Im going make some pizzas.. I saw in the final dough you didnt add some yeast. dont you have any proble the doguh leavain?
Thanks! No problems at all with rise. The yeast is super charged from the overnight biga fermentation.
That pizza barrel stand 👌 Where’d you pick up that thing?
OK, so I really need your help, because I severely screwed up my pre-ferm last night. By the way, this video is one of the best I’ve seen so far, so thank you. I started with 8oz of warm water, added the 1/8 active yeast, then 12 1/3 ounces of flour, which is roughly 1.5cups. After I mixed in the flour, it still felt very loose. Definitely no where near the consistency you had when you were doing the pre-ferm, but I stuck to the measurements that you outlined. This morning, it was really watery, so I’m wondering if I should use different measurements. Your help is greatly appreciated here. The gf and kids are expecting pizza tonight, and I will not be defeated lol. Let me know what you think. Thanks!
All I can suggest if to double check your measurements. I recommend using grams (nice round numbers to work with).
If the preferment is active, you could try and use it to make dough, but you'll probably have to adjust the flour and water measurements in the final dough to get the correct consistency.
Sorry I can't be of more help!
congrats for the pizza it looks awesome, have you ever tried exchange biga for sourdough? or adding some to the bigga, and what about using malt in the dough have you? once again supercongrats
Thank you! I appreciate the compliments. I posted a sourdough pizza video recently. Definitely check that out. I used malt powder in a pizza video where I tried to recreate the famous Lucali pizza at home. Both videos are on my channel. Hope that answers your question!
@@KitchenCraftFood good to know that, I live in a search for the best recipe adding and substracting thins… for example i made your potato buns with thang zhong and wheat malt…
One more question: did you fine differences in flavors using sourdough instead of bigga and the addition of malt?
Thanks for sharing excellent video
They look great. How much did the dough balls each weigh? Thanks 👍
4 dough balls, about 290 grams each.
@@KitchenCraftFood many thanks
Sorry if this has already been asked but is it better to use metal mixing bowls? I only have plastic but can make the change if this is important. Thanks for the great step by step directions! Even I can do this!
Plastic, metal, doesn’t matter at all. Use what you have 🙂. Hope you enjoy the recipe and happy holidays!
@@KitchenCraftFood Thank You and Happy Holidays to you too as well sir!
After you've put your dough balls in the container, can I freeze it
Why would you not add the salt to the water to dissolve it first? Just curious.
Have a question, can you leave the Biga for say 16 -18 hours; or would that be to long?
Cheers, great vids!
Possibly. It all has to do with the ambient temp where the Biga is fermenting. Colder temp will slow it down a bit.
Your pizzas looked so delicious 😋 drool
Thank you so much 😋!
FYI, you have the L-shaped flame in the Koda 16. No need to turn it 4 times. 2 times is enough.
You’d think, but unfortunately, that just doesn’t work for me.
How would you use this method using 5 kilo flour as a start in a pizzeria and using a spiral mixer or is that a non starter
Ótima receita ❤
What type of Caputo flour do you prefer for your pizzas?
Wouldn’t a no knead dough like Jim Leahey be a pre ferment.
Can’t wait to try this.
Hope you enjoy.
@@KitchenCraftFood thanks. I have to look. I thought you said you were going to have a “straight non Biga” recipe as well.
Where did you buy the plastic boxes for pizza dough ?
Great video just one adjustment to make. As you are kneading the dough DO NOT add more flour. This dough needs to be wet (high hydration). Don’t worry about the dough sticking. It means it requires more kneading. The dough will come together and become less sticky without requiring additional flour
The pizzas look amazing. Great job including two types as a foundation for people to build and experiment with our ingredients. Bravo. Now I am hungry
Olive oil on the basil will prevent it from burning