I’ll flesh out the details a little in case anyone is still confused: *BIGA:* A lower hydration (~50-100%) preferment that will produce a chewier crust with structure. *POOLISH:* A 100% hydration (Equal parts flour and water) preferment that produces a nice, light, airy crust. *DIRECT METHOD:* Also known as the Straight Dough Method, simply combine your flour, water, and yeast, then continue with the recipe’s steps. *INDIRECT METHOD:* This is known as many different things around the world, but it means to use a preferment. *PREFERMENT:* Simply fermenting a portion of the total flour beforehand to increase flavour and structure. Typically anywhere from 15%, all the way to 50%, but usually somewhere around 30% of the total flour. *SOURDOUGH STARTER:* Sourdough starter is a portion of flour and water that has been built or nurtured over weeks and sometimes months, and allowed to ferment by simply collecting all the wild yeasts and LAB (Lactic Acid Bacteria) in the area. *DRY AND FRESH YEASTS:* *Dry yeast* is dehydrated commercial yeasts that are activated once combined with water. *Fresh yeast* typically comes in a pressed block, it is hydrated yeast that produces a fresher flavour, but is not always available to everyone. *MANITOBA FLOUR:* This is a very high quality flour made from soft wheats from Canada, but is now more frequently being produced by Italy. This is a Type 0 W350 flour with a protein content of >14%. This protein content and W value is VERY important when attempting to produce Massimo’s recipes as it can stand up to long fermentation times and not break down too quick. *ROOM TEMP:* Room temperature has different meanings around the world, however it typically falls between 65F-75F (19-24C) If you try to ferment a pizza dough at anything above or below this range it will take a much shorter, or much longer time respectively. I think thats most of the things I’ve learned in my trials attempting to imitate Massimo’s recipes that should help you replicate them, too.
Massimo- Thank you so much for your videos and sharing all your knowledge with us at home. 2 Questions- What percentage of sourdough do you use for your pizza dough recipes? Also, do you make a levain in preparing your sourdough for your dough or do you just use your sourdough directly from your existing sourdough starter when it is at its peak?
My biggest question or confusion is "WHY" someone would do one of those 3 methods instead of making enough dow balls the direct way fermenting on the counter an hour and keeping in the fridge a couple or 3 days ??? Is it that it's a faster way to make a pizza immediately when needed instead of making and keeping a bunch of balls in the fridge and the poolish,biga or starter keeps longer and takes up less room in the fridge? Maestro if you can answer me or anyone who knows . Either way appreciate all you do for us Massimo, thank you.
Joseph,each of us. he chooses the simplest way or the one he assumes is ideal for his pizzas, as I said on the video to make a good pizza you can also do it on the most traditional way such as the direct one, all these methods are suitable for each of us, I personally i prefer my suordough. yeast, pizza can be made in many ways, and you decide what you prefer, without creating so many difficulties. I hope you understand me a greeting
@@massimonocerino So, are the reasons for doing any of the methods because it's just whatever your taste likes , only that ? My question is any one of them make it faster to get a pizza made the reason, or save room in your fridge??? Grazia.
@@josephcovino9697 THE reason of this method are to make pizzas more light and high digestive, not for room save. in the fridhe or faster way to make,it. Hope that its clear now
Mate, taste profile is very different between the 4 options. My wife hates the acidity of sourdoughs (even if it’s made by the best masters in Italy). Biga is good but tastes a bit too much like bread to me (michetta specifically). Direct method lacks depth and richness, mine at least even in a 48 hours process (unless it’s made by a master pizzaiolo from Napoli). Hence I settled on poolish which on top of taste has a very easy cold cycle handling (24 hours in the fridge and after kneading pizza is ready in 3-4 hours)
Biga is prefermented version of the Italian Lievito Madre since they are both 65/35 or around 50% hydration Where Poolish is the version of the regular sourdough starter with equal parts water and flour, 100% hydration.
I’ll flesh out the details a little in case anyone is still confused:
*BIGA:* A lower hydration (~50-100%) preferment that will produce a chewier crust with structure.
*POOLISH:* A 100% hydration (Equal parts flour and water) preferment that produces a nice, light, airy crust.
*DIRECT METHOD:* Also known as the Straight Dough Method, simply combine your flour, water, and yeast, then continue with the recipe’s steps.
*INDIRECT METHOD:* This is known as many different things around the world, but it means to use a preferment.
*PREFERMENT:* Simply fermenting a portion of the total flour beforehand to increase flavour and structure. Typically anywhere from 15%, all the way to 50%, but usually somewhere around 30% of the total flour.
*SOURDOUGH STARTER:* Sourdough starter is a portion of flour and water that has been built or nurtured over weeks and sometimes months, and allowed to ferment by simply collecting all the wild yeasts and LAB (Lactic Acid Bacteria) in the area.
*DRY AND FRESH YEASTS:* *Dry yeast* is dehydrated commercial yeasts that are activated once combined with water. *Fresh yeast* typically comes in a pressed block, it is hydrated yeast that produces a fresher flavour, but is not always available to everyone.
*MANITOBA FLOUR:* This is a very high quality flour made from soft wheats from Canada, but is now more frequently being produced by Italy. This is a Type 0 W350 flour with a protein content of >14%. This protein content and W value is VERY important when attempting to produce Massimo’s recipes as it can stand up to long fermentation times and not break down too quick.
*ROOM TEMP:* Room temperature has different meanings around the world, however it typically falls between 65F-75F (19-24C) If you try to ferment a pizza dough at anything above or below this range it will take a much shorter, or much longer time respectively.
I think thats most of the things I’ve learned in my trials attempting to imitate Massimo’s recipes that should help you replicate them, too.
Very helpful. Thank you
That’s the best video on explaining the differences! Thank you❤
Very helpful video. Thank you and The Lord continue to bless you and your business!
Thanks for the great overview!
Great ! Best regards from France & Canada!
Simple and clear explanation , thank you Massimo !🙏
I love you're video's. Wish you 1billion likes and flowers. Big greetings from Russia. Whish a can come to Italy and visit you one day..
Ciao grande pizzaiolo massimo buon week end
Greetings from Denmark. Great channel, it's cozy and informative watching you work with dough/pizza :D
Subscribed! =)
Thank you
Massimo- Thank you so much for your videos and sharing all your knowledge with us at home. 2 Questions- What percentage of sourdough do you use for your pizza dough recipes? Also, do you make a levain in preparing your sourdough for your dough or do you just use your sourdough directly from your existing sourdough starter when it is at its peak?
1 question 10/15 % depends of whether. 2 question I use the starter before fedding
@@massimonocerino Thank you Maestro. God bless!!!
Massimo it’s “indirect” not undirect. 🙂 Maybe you could talk about the flavor characteristics of each method? Thanks
Yes chef
My biggest question or confusion is "WHY" someone would do one of those 3 methods instead of making enough dow balls the direct way fermenting on the counter an hour and keeping in the fridge a couple or 3 days ??? Is it that it's a faster way to make a pizza immediately when needed instead of making and keeping a bunch of balls in the fridge and the poolish,biga or starter keeps longer and takes up less room in the fridge? Maestro if you can answer me or anyone who knows . Either way appreciate all you do for us Massimo, thank you.
Joseph,each of us. he chooses the simplest way or the one he assumes is ideal for his pizzas, as I said on the video to make a good pizza you can also do it on the most traditional way such as the direct one, all these methods are suitable for each of us, I personally i prefer my suordough. yeast, pizza can be made in many ways, and you decide what you prefer, without creating so many difficulties. I hope you understand me a greeting
@@massimonocerino So, are the reasons for doing any of the methods because it's just whatever your taste likes , only that ? My question is any one of them make it faster to get a pizza made the reason, or save room in your fridge??? Grazia.
@@josephcovino9697 THE reason of this method are to make pizzas more light and high digestive, not for room save. in the fridhe or faster way to make,it. Hope that its clear now
@@massimonocerino Mila Grazia Massimo, Amico mio !
Mate, taste profile is very different between the 4 options. My wife hates the acidity of sourdoughs (even if it’s made by the best masters in Italy). Biga is good but tastes a bit too much like bread to me (michetta specifically). Direct method lacks depth and richness, mine at least even in a 48 hours process (unless it’s made by a master pizzaiolo from Napoli). Hence I settled on poolish which on top of taste has a very easy cold cycle handling (24 hours in the fridge and after kneading pizza is ready in 3-4 hours)
Is there any difference on taste int each method
Yes significant difference
thx
@Massimo you Feed your Old Sourdough with 1 Part (leftover )Sour dough and 1 Part 50% water 50% Flour ,Right?
Yes
Hi Massimo, is it ‘indirect’ or ‘undirect’ i can’t seem to find an explanation on it.
direct when you use the dry yeast or fresh yeast ,then you make the dough. . that its direct. btw i will add to descripition, thanks
👍🏼👍🏼👍🏼👍🏼
Massimo for goodness sake 😅I am bloody confused 🫤
Biga is prefermented version of the Italian Lievito Madre since they are both 65/35 or around 50% hydration
Where Poolish is the version of the regular sourdough starter with equal parts water and flour, 100% hydration.