STEP #2 - HOW TO MAKE BIGA DOUGH - Gozney Dome
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- Опубликовано: 5 июл 2024
- For more info about my Gozney Dome Pizza oven
us.gozney.com/HARPLANDPRODUCTIONS
Recipe / Step 2 = Remove Biga Started from Fridge (watch my step #1 Video • STEP #1 - HOW TO MAKE ... ) to Make the Final Dough (They’ll be ready to cook in five hours) So if you want pizza at 5 PM start at 12:00pm / noon
Ingredients:
800g - Water (Room Temperature) - should be just about 3 1/2 cups
1 Kilo / 1000g / 2.2 lbs or 1 standard Bag - Type OO Flour
30g - Sea Salt
Instructions:
1. Pour the 800g of water into your stand mixer bowl (Kitchen Aid)
2. Add the BIGA to the same mixing bowl (Break it apart with your hands and put it in the water)
3. Turn mixer on low and mix until the water appears milky (BIGA will still be in chunks)
4. Slowly Add 1/2 of the of the flour
5. Sprinkle in all of the sea salt
6. Slowly add the remaining 1/2 of flour
7. Mix on medium speed for 15 - 20 minutes (Dough will be sticky)
8. Remove dough from bowl with a spatula and place on a dry work surface to “strengthen” the dough with your hands by picking it up with both hands (one on each side of dough- you might want to sprinkle a little flower on it (as needed) or put olive oil on your hands to prevent sticking) pulling it up into the air chest high then folding it back on it’s self (about 10 times - until dough is smooth)
9. Then gently roll the dough into one large ball keeping the top side of the dough up and place same mixing bowl upside down over dough and let it rest for 30 min
10. Uncover the dough and “strengthen” the dough again with your hands by picking it up with both hands (one on each side of dough) pulling it up into the air chest high then folding it back on it’s self (about 10 times - until dough is smooth)
11. Let the dough rest again for 10 Minutes (Covering it again with the same mixing bowl from before)
12. Make the dough balls by cutting the dough in half, then cut each piece in half again until you have 4 equal pieces of dough (makes 4 dough balls around 280grams- you might have an extra little one) anything larger than 280g may not fit inside a smaller pizza oven such as a roccbox or ooni koda, etc. (280g will push the limits of a 12” peel also and your dough will hang over the edges)
13. lightly flour your hands and roll the 4 pieces into balls keeping the original top side of the dough up for each ball
14. Place the dough balls on a floured sheet pan or in a dough box spacing them out evenly, lightly flour the tops to prevent the plastic wrap covering from sticking.
15. Cover with plastic wrap or place in covered dough box and let dough balls rest for 2 hours at room temperature and then dough it's ready to use. (If you are cooking later you can put them directly into the fridge and then remove them 2-3 hours before you need them)
16. You can also ball the dough and then place covered back in the fridge (before they rise) for up to 1 more day if needed
17. Open a bottle of Chianti or cold beer and then make pizza!
Both of these are great Flours for making Pizza
2 Bags of Anna Type 00 Flour
amzn.to/3B4yubD
Mulino Caputo 00 Pizzeria Flour 1Kilo Bag, 140.8 Ounce, (Pack of 4), 2.2 pound (pack of 4)
amzn.to/3wvlUiE
Antimo Caputo Semolina Flour 2.2 LB (Pack of 2) Bulk Italian Durum Semolina Flour - All Natural
amzn.to/3nnIjeh
Bellarise Instant Dry Yeast
amzn.to/3Lhaire
Dough Tray Links
DoughMate Artisan Dough Tray Kit
amzn.to/3f3SUqU
Rubbermaid Brilliance Food Storage Container, Large, 9.6 Cup
amzn.to/3rv3X3P
Here are the links to some of the other things i used in this video
Metal Bench Scraper
amzn.to/35TWeUs
Plastic / Flexible Bench Scraper
amzn.to/3gBpamf
Kitchen Aid Dough Hook
amzn.to/35TtACS
Amazon Kitchen Scale (the one i have is old and no longer available)
amzn.to/3ovE1D4
Italian Made Olive Oil / Copper Oil Cruet by GI Metal
amzn.to/3uzrUWV
My Table is 60” X 24” with Caster Wheels - Here is a link
amzn.to/39qQ8NG
Arcedo Outdoor Bistro Table Set Cover, Heavy Duty Waterproof Patio Furniture Covers for 3 Pieces Bistro Set, All Weather Resistant Outdoor Table and Chair Covers, 65" L x 28" W x 30" H, Beige & Brown
amzn.to/3wiGkvp
Video Equipment
Apple iPhone 13 Pro
amzn.to/3GvO7u1
Apple MacBook Pro 13” with M1 Pro Chip
amzn.to/3oviiLz 
Развлечения
Made some amazing pizzas in my Gozney Dome with this recipe! Thanks so much!
Amazing! Thank you very much for letting me know! So glad they turned out well!
This made absolutely perfect pizza. Thank you!!
I am so glad to hear that, thank you for sharing! 😎👍🏼🍕🔥
Answered all my questions to dough making!! Great video
Glad I could help!
Great vid, pleasure to watch Thankyou..
Thank you very much! Always nice to receive positive feedback, I greatly appreciate it! 👍🏼😎
Wow another great video. Very well done.
Thank you very much! I was a bit worried it would look too confusing. So glad you enjoyed it!
This has become my go to recipe 👍 …it’s excellent.
Great to hear! Thank you so much for letting me know and thanks for watching Joe!
Wow, it's so amazing how the dough just works itself, my first attempt was not good 😔 will try again.
Yeah, with Neapolitan dough especially biga, you really don’t have to stretch it at all. It should be like a soft pillow.
Thanks for the video. Really enjoy your channel. My dome arrives today! What length is your peel - and did you make it yourself? Nice
Thank you very much for watching Richard! Do mean my turning peel? I have that one custom made with my logo on it from darebuilt.com. Do you need one around 6.-7" head diameter, 34.-35" handle.
Absolutely amazing content.
Planning to get my Gozney Dome oven this spring and working your dough recipe.
Any suggestion for alternative flour recipe? Spelt or Gluten free?
Sounds great! Thanks for watching Bobby. Using other types of flour will work but you will need to experiment with the oven temp and cook times, they will require lower heat and longer cooks to prevent burning and getting them to cook in the middle. When i have tried i have pre cooked the dough / pizza first without toppings to get it to set up and crisp them top and do the final cook!
Love the content! What's the dough spatula you use for getting the dough out of the boxes. Don't see it in the description. Thanks for all the detailed videos.
Thank you very much for watching Niroshan! That spatula is the one that comes with the dough boxes that i use, Here is the link
DoughMate Artisan Dough Tray Kit
amzn.to/3f3SUqU
This is the best pizza dough spatula made and is the one almost all pro pizzaiolos use
amzn.to/3LVx7lL
OK, so I am completely on board with making this pizza dough. Love the process and can't wait to get this going. About to order a bunch of this stuff to get my homemade pizza operation going. With that being said, there will be times when the dough runs out and in a rush I will need to grab some dough from the store. Is there any premade pizza dough that you have used that you would "endorse" to use in the Gozney Dome? As usual, thanks for the vids. More bloopers though. :)
None of the store-bought deal is going to be high enough hydration it’s more for baking in your home oven. I would suggest making the recipe and then freezing a bunch to have for every day use. Check out my video on freezing dough ruclips.net/video/OA7gcHmQcec/видео.html
Thanks for the biga tutorial! Lots of great info. I’ve watched a few of these including the master of Biga, and they all seem to add the water in very small batches and slowly. Any reason why they do it that way, and you add all the water up front? I have the same stand mixer, is it because it would cause an issue in that mixer?
Glad it was helpful! Yes, I found using my KitchenAid. I have to do it this way, or the poor little thing will blow up.
@@HarplandProductions no need for blowing up a perfectly mixer!
Great video! Love your channel. Ok so just completed step 2. Can’t wait to make pizza. Question how long will the dough last in the refrigerator? Apologies if this has been asked before or if you mention at end of video. Typing this during 30min dough break. I will watch video on how to freeze. Thanks again!
Great question and Thanks so much for watching! This happens to me all the time, I make my biga started on Wed. then Friday comes around and i need to make the #2 final dough but then end up not having time Friday to make pizzas so in this case you can ball it up and either freeze it (per my other video) or you can ball it and put in the fridge, if you go this route you can keep it 1 -2 days as long as you keep it air tight /covered so the you do not get a, "skin" on the dough. 2 days is pushing it and anything after that the dough will start losing it's structure. Hope that helps!
Ok great info thank you! So once again don’t let it rise? Right in refrigerator for max 2 days?
Great video. How do I save /freeze dough
Here’s my how to freeze dough video
ruclips.net/video/OA7gcHmQcec/видео.htmlsi=A0hMjJT9wdKDjRuo
I’m really looking forward to trying out this dough recipe. I have a green mountain pizza oven attachment that fits into my pellet smoker. I set the smoker to 400 degrees and the stone was reading 750 so I think that should work well. How precise do those times have to be? I would like to make the pizzas on the weekend but I work during the week so I’m not sure when I should start making the dough.
Hey Mike, Typically once you ball the dough then you really need to be ready to make the pizza after about three hours! In the summertime when it’s hot you have less time because it will proof very fast! If you think you’re gonna need more time you can always ball it and put it in the refrigerator and it should be good up to one day like that, then you need to take it out at least three hours before you need to use it
@@HarplandProductions sweet thanks. I just ordered a bunch of stuff off your links so I can start making some dough. I just need to find the proper dough hook for my kitchen aid mixer. It’s an older model. I’ll probably see if I can just pick up the flour at the grocery store.
@@mikepotapa5773 best of luck,, let me know how the dough turned / s out!
@@HarplandProductions I made the dough and pizza today! The first one turned out pretty solid (My 6 year old ate 5 of the 6 pieces), the second however when I was taking the dough out of the dough box the sides of the dough stuck to the dough box which I’m sure let the air out. After that I couldn’t stretch it at all. Did the best I can and put it on anyways. Some issues I had when making the dough was it was very sticky. It was 90 degrees in Michigan today so that might have had something to do with it. (I was worried that I was adding too much flour) Perhaps I should have used less water. I did freeze 6 of the dough balls so I will keep trying and then make a new batch. It was a lot of fun. Thanks again!
Also, would love to see a video using einkorn flour. Very healthy and easy to make. You make it in the morning and it is ready to go by dinner. Granted you can’t compare to the biga however very healthy quick alternative. Would love to know your thoughts.
Thanks for letting me know. The issue with Neapolitan pizza and none type "00" flour is getting the right levels of gluten, Type "00" and especially Italian ones are specifically made for high hydration Neapolitan Pizza dough like my Biga Recipe, i have found when i use other brands / types of flour it changes the entire recipe, not saying it's impossible but it would require a bit of trial and error. For other types of pizza it would be easier to test.
Totally agree. Einkorn is absolutely a crust on its own. You can find recipes specifically for einkorn pizza dough. It’s very easy to make and holds up well in the gozney dome. Thanks so much for your input!
I finish my biga in the stand mixer, its easier plus it develop gluten better, try it. My 70% dough came detaching from the mixer bowl once its done. It should be super strong. I usually do 100% biga and just add the water and salt slowly. 12min mixing time.
Thanks so much for watching! i like doing the smaller biga starter because it takes up less space in my fridge :)
Can the dough formed balls be stored in fridge for a day or two ?
24 hours max or they will over proof! Just make sure they’re sealed up airtight
Can you freeze the left over dough?
Absolutely, here is a video on how to do it
ruclips.net/video/OA7gcHmQcec/видео.html
So I tried your Biga dough this past weekend for Father’s Day in my Gozney Dome and let’s just say it was a hit! It was my first time using a pre fermentation style dough so I was nervous.
The only question I have for you is I found my dough to be very very sticky. It wasn’t more than 72° and wasnt humid out. When you say add the flour slowly in the first shaping step, do you add a decent amount of flour? I was nervous about messing up the hydration. But after the first rest my dough was still super sticky. I used some olive oil on my hands to ball the dough and that helped a lot. But is it normally that sticky after the second go around or is it possible I didn’t do something right? Sorry for the long ask but your videos are super informative and the dough was so flavorful. Just want to learn to make it better.
Hello Dean, I am so glad the recipe turned out well and the pizza was a hit! Your question is a very normal one so no apologies needed! Which flour did you use? I have found that that Anna flour can tend to be more sticky at times and I have started using Caputo Flour instead and find it makes a better dough. That being said, Anna flour is great also. if the dough is still too sticky you might need to keep adding more flour after you rest it the first time, just try to sprinkle it in little by little just so you can handle the dough. The olive oil on the hands is always a good trick also! As you said, sometimes i have to add quite a bit of flour when it's too stick to manage, don't worry if you have to! Try the Caputo Flour and I bet you will have better results!
Mulino Caputo 00 Pizzeria Flour 1Kilo Bag, 140.8 Ounce, (Pack of 4), 2.2 pound (pack of 4)
amzn.to/3wvlUiE
@@HarplandProductions so I use the caputo flour, i think it’s the same as what you’ve linked but mine is in a blue bag(11 pound bag) and it’s said on it designed for high heat wood fired ovens. And I use their semolina as well. I think it’s just the case of practice makes perfect I just was unsure of maybe I didn’t mix long enough or something to that effect. It went for over 15 minutes. The consistency looked right. But it was very sticky as you noted it would be. After my first round of building the glutens it felt pretty good. But that next rest it basically felt the same as it did the first time when I repeated the steps. But I was afraid to add much of any flour at that time.
I used the olive oil and it helped with the issue as I balled them up. I think my mistake after that was I placed 6 in my dough box. I had trouble getting them out because they all proofed into each other. The 2 that were in separate containers weren’t so bad. But the end result was fantastic.
Up until this point I’ve always just made direct dough. Which is still tasty. But the ease of stretching your biga dough and the flavors that we got from it were amazing. Everyone was raving about it.
Thank you for your input and thanks for the videos. Love the channel!
Your 3rd bag of flour (at 1:25) says “semola” not semolina, is there a difference?
Thanks for watching Nelson! Semola is just Italian for Semolina!
You mentioned doubling the biga recipe in video 1. Did you use a double batch for this recipe?
in the video and description i have already doubled it! it will make 8-9 12" pizzas i would always make this much and if you don't need that many freeze the extra for next time. here is my video on how to freeze Dough ruclips.net/video/OA7gcHmQcec/видео.htmlsi=llxVClyPuO2gCYkn
@@HarplandProductions I thought so and I have a double batch of your biga in the fridge now 😎 I’m looking forward to making, baking/eating, and freezing a few doughs later this week!
I've been experimenting with a 100% BIGA recipe at 70% hydration with Caputo pizzeria flour in the hot and humid northeast. It is so delicate and temperamental that I think I am going to abandon and give your recipe a try. Is there a reason you don't do a 100% BIGA? I am tempted to dial the hydration back 65% or use bread flour, but I am thinking its the 100% BIGA. I don't know..the more I think I know about making pizza the less I feel I know.
Yeah, summertime is always a challenge, between air temperature, house, temperature, water temperature. There’s so many variables I typically start with 70% hydration but in the summer end up having to use extra flour to make the dough manageable so it ends up closer to 65%. Probably, you’ll notice me having to add extra flour in the video. I don’t do 100% biga, the traditional recipes in Naples they usually do 30% it helps control the fermentation a little more and make sure more consistent pizza dough, biga is the Italian version of a sour dough starter.
I got it. The dough consistency has to reach like flubber, then it's ready.
Yeah, it’s really about how it feels, I would stick to the same recipe over and over after you made it a few times you’ll just know when it’s ready
@@HarplandProductions I had to let it rest longer. It turned out fantastic after 24 hours.
850 degrees? 20:43
Yes, 850°F is the perfect temperature for cooking Neapolitan pizza! Thanks for watching!
So i hope you still check these. New to your channel and noticed you you used a stone ground flour and was curious as to what kind of recipe have you found that works well using that? Where i live i only have stone ground as an option and have found the reduced gluten to be extremely challenging and am looking to try something different if you have any suggestions
First off, thank you very much for watching and subscribing, I greatly appreciate it! For Neapolitan Pizza and using a high Heat Pizza Oven you really need to use "00" flour if possible, this will give you the best result. I am not sure where you live but one of the best flours for Neapolitan Pizza is, "Caputo" Here are the links to their, "00" pizza flour and semonlina (for stretching the dough out)
Mulino Caputo 00 Pizzeria Flour 1Kilo Bag, 140.8 Ounce, (Pack of 4), 2.2 pound (pack of 4)
amzn.to/3wvlUiE
Antimo Caputo Semolina Flour 2.2 LB (Pack of 2) Bulk Italian Durum Semolina Flour - All Natural
amzn.to/3nnIjeh
The next best option is going to be bread flour, which is similar in terms of gluten levels but isn't going to be milled as fine as "00". Regarding Stone Ground Four, it's very hard to get the right consistency for Neapolitan pizza, you can still do it but it's not going to turn out the same. I would try ordering "00" from Amazon if possible
Let me know if this helps.
@@HarplandProductions Thanks for the reply. Currently I have a contract in India so 00 when found cost more than gold. I have with decent success made a polish with the stone ground and finished with 00 that I brought back from the states with me however it will run out soon enough. I saw a really old video discussing adding gluten some how but a i am new to pizza making wasn't sure of what they meant and now can't find the video. Thanks for you videos.
That seems way too runny for 70% hydration? My 70% is much less gooey
Thanks for watching David! There are a lot of variables that can cause this, water and room temperature and type and brand of flour. In this case i was using Cento Anna 00 flour, which is good but is a finer 00 which makes the dough a bit harder to work with, I prefer caputo but I have to order it and they sell the Anna at my local grocery store
Every pizza video I ever watched EXCEPT YOURS, shows the bottom of the cooked pizza. Why don't you?
To see my bottom you will have to wait for my only fans 🤣🤣🤣
@@HarplandProductions… 😂