Finde deine Videos super und dich sehr symphatisch! Man spürt förmlich deine Liebe zur Pizza;)) Besten Dank dafür! Meine Pizzas gelingen mir nach deiner Anleitung schon sehr gut, kommen aber an deine noch nicht heran 😇. Liegt vielleicht daran, dass ich den Hauptteig insgesamt 48 std. im Kühler habe und erst danach die "Balls" forme. Liebe Grüsse und noch einmal besten Dank, du machst das super!
but obviously the flavors are on your tongue and I love Poolish compared to plain dough. Will try your personal recipe in next few weeks. You get my thumbs up for your excellent video!
Looks tasty brother What do you mean it*s cold when you were taking out the ball from the plastic for the stretch ? Don*t you take the container out from the fridge and let it rest at room temp for 1, 2 hours before stretching it, or you take it out and go directly for the stretch ?
@@THISISPIZZA I guess it*s easier to work it, I always let it rest till now, but I will try this method next time directly from the fridge... isn*t this what gives the leopard spots on the crust which some people say it*s no good or whatever..
Hello, could you please tell me what kind of plastic containers you use for the dough balls? The measurements would be enough for me to search for similar ones myself. Also thanks for your videos; they have already helped me improve my pizza skills a lot.
Great looking pizzas! I have been making pizzas for about a year, but I have never tried such a high water content. I don't think I could handle a dough with 75 % hydration.
I kind of believe that if you made the direct dough the same day you started the Biga, the final result would have been much more similar. Clearly the big difference is the Biga had an extra 24 hours of fermentation.
Hiya excellent videos thankyou. several questions plz. with the bigga dough did you take a temp of the final dough mixing, also how long do you rest the dough out of the fridge in the pot before making the pizza. you mentioned the dough to be quite cold when you placed it in the flour bowl to make the pizza did you take a temp reading or just a time reading or neither you went straight from fridge to making pizza. the reason for the questions is i live in Tenerife and its hot and humid and i am new new conotto pizzas and having trouble with the rising of the crust. thank you for any help you can give.
I see alot of people doing what is called "contemporary Neapolitan" pizza's and are having great success using only bread flour. It would be interesting to know the end result of the pizza using just a normal "bread flour" and the bigga method.
I'm making pizzas tomorrow 24 RT with Carrs 00 flour so it's too late to try the Biga method this time but rest assured next time I'll give it a try, I'm also getting a bag of Tesco Strong Canadian Flour getting deliverd today, hoping that it's similar to Caputo Manitoba, so I'll experament with both these flours, 75% seems a bit high hydration for me so I'll cut it down a bit and try to work up to it, great looking pizzas though bet they tasted great! 👍
Sounds good ! I would seriously look at finding caputo near you because the Italian flours aren’t bleached and have no added stabilising agents making them more suitable. Let us know how you get on !
The direct dough should have been made at the same time of the bigz meaning 24h fermentation bulk to be compared to the big in this test. The pizza looks incredible and the flour / dough seems nice i would be interested in a poolish by hand method with this
I worry when you sped that blender, that builds up more heat in the dough which breaks down Gluten. I am waiting to see the finish of this dough still!
Thanks for sharing the recipe. Today I tried it and everything worked fine except the crust did not puff up like yours. Only like 50% like yours. I tried to find the problem but I have no idea. Will it help to rest the dough for longer? I used the same flour and Water temperature was about 15°C and Roomtemperature about 23°C, fridge 7°C. I would apperciate if someone could help out
With respect, the recipe for the dough is in one of my other videos on my channel called biga deep dive, if you watch the video, it will give you far more information then I can give you right now
300g balls and you made 12inch pizza? a lot of oil incorporated in the dough. way too much yeast! that stretching also got rid of significant amount of water out of the dough but 75% seems a good start point to end up with 70% with this technique. however it looks super delicious and that what matters at the end 👍
A nice, relaxed and serene video making great looking pizzas. Like you said, one can taste it by just looking.
Thank you !
Finde deine Videos super und dich sehr symphatisch! Man spürt förmlich deine Liebe zur Pizza;)) Besten Dank dafür! Meine Pizzas gelingen mir nach deiner Anleitung schon sehr gut, kommen aber an deine noch nicht heran 😇. Liegt vielleicht daran, dass ich den Hauptteig insgesamt 48 std. im Kühler habe und erst danach die "Balls" forme. Liebe Grüsse und noch einmal besten Dank, du machst das super!
Vielen Dank !
but obviously the flavors are on your tongue and I love Poolish compared to plain dough. Will try your personal recipe in next few weeks. You get my thumbs up for your excellent video!
Looks tasty brother What do you mean it*s cold when you were taking out the ball from the plastic for the stretch ? Don*t you take the container out from the fridge and let it rest at room temp for 1, 2 hours before stretching it, or you take it out and go directly for the stretch ?
Yep this dough is so easy to work with when cold it actually helps. 75% hydration makes this totally work.
@@THISISPIZZA I guess it*s easier to work it, I always let it rest till now, but I will try this method next time directly from the fridge... isn*t this what gives the leopard spots on the crust which some people say it*s no good or whatever..
Amazing canotto style pizzas, can you tell me what brand/model is your mixer?
Thank you so kindly for saying son the mixer is a buffalo, 7 L planetary mixer
My friend excellent video and o have one question ❓ dis you use the direct dough straight out of the fridge? Before cooking
Chef, if I want to double the flour , do I double the yiest and the salt ? Thanks
What should be the temperature of the refrigerator to introduce the biga? Everything you are doing on the channel is great. congratulations
Around 5c
Mhm nice dough!
Have you tried to substimate some of the plastic wraps by wet towel? Works great!
Hello, could you please tell me what kind of plastic containers you use for the dough balls? The measurements would be enough for me to search for similar ones myself. Also thanks for your videos; they have already helped me improve my pizza skills a lot.
Thank you Felix for making such a nice comments and I’m glad my videos have helped you. The containers are called deli pots and they are 16 ounce
Great looking pizzas! I have been making pizzas for about a year, but I have never tried such a high water content. I don't think I could handle a dough with 75 % hydration.
Go for it but use the right flour and you will succeed, use deli pots at first
Also, letting it rest after folding, rest folding is the key to ending up with the dough not sticking to everything...
I kind of believe that if you made the direct dough the same day you started the Biga, the final result would have been much more similar. Clearly the big difference is the Biga had an extra 24 hours of fermentation.
Direct was cold too, and it has to be room temp
For the amount of yeast used cold was fine - proof is in the crust and finished product
@@THISISPIZZA bonjour je voudrais la quantité des ingrédients pour la pâte de pizza dough .cordialement
I always wonder about that. Seems like the biga gets a head start, but I can’t see why you wouldn’t start the direct dough at the same time
I’ve tried that Biga is fermented in a different way and tastes different. Even if you add extra yeast and time to a direct
Hiya excellent videos thankyou. several questions plz. with the bigga dough did you take a temp of the final dough mixing, also how long do you rest the dough out of the fridge in the pot before making the pizza. you mentioned the dough to be quite cold when you placed it in the flour bowl to make the pizza did you take a temp reading or just a time reading or neither you went straight from fridge to making pizza. the reason for the questions is i live in Tenerife and its hot and humid and i am new new conotto pizzas and having trouble with the rising of the crust. thank you for any help you can give.
What mixer is that? It purs nicely through the dough
By time you're finished with these doughs, what do you think the percentage of olive oil is? It would seem to be a significant amount.
I was thinking about that too. He was adding a lot of olive oil.
I see alot of people doing what is called "contemporary Neapolitan" pizza's and are having great success using only bread flour. It would be interesting to know the end result of the pizza using just a normal "bread flour" and the bigga method.
What size is that blue box for the fermentation bud? 5 or 7L?
Great !!! 👋🇭🇷🇭🇷🇭🇷
Good job
I'm making pizzas tomorrow 24 RT with Carrs 00 flour so it's too late to try the Biga method this time but rest assured next time I'll give it a try, I'm also getting a bag of Tesco Strong Canadian Flour getting deliverd today, hoping that it's similar to Caputo Manitoba, so I'll experament with both these flours, 75% seems a bit high hydration for me so I'll cut it down a bit and try to work up to it, great looking pizzas though bet they tasted great! 👍
Sounds good ! I would seriously look at finding caputo near you because the Italian flours aren’t bleached and have no added stabilising agents making them more suitable. Let us know how you get on !
We have same love for 🍕 ❤
Thanks for the comment ! Hope you have subscribed so you can be notified when I add more content
Where can I get this flour
The direct dough should have been made at the same time of the bigz meaning 24h fermentation bulk to be compared to the big in this test.
The pizza looks incredible and the flour / dough seems nice i would be interested in a poolish by hand method with this
Where can you buy this flour?
I worry when you sped that blender, that builds up more heat in the dough which breaks down Gluten. I am waiting to see the finish of this dough still!
Thanks for sharing the recipe. Today I tried it and everything worked fine except the crust did not puff up like yours. Only like 50% like yours. I tried to find the problem but I have no idea. Will it help to rest the dough for longer? I used the same flour and Water temperature was about 15°C and Roomtemperature about 23°C, fridge 7°C. I would apperciate if someone could help out
What mixer is this?
Thoughts on poolish?
Poolish coming soon. I’ll do a poolish vs biga using the same flour yeast etc and draw an honest comparison - it will demonstrate a lot
@@THISISPIZZAsoon ?
well done.
👌👌👌👌👌👌
Where did you buy the flour?
Local Italian deli
does this really worth all the biga extra effort?
It very much is worth it for the flavour
Biga equals more flavor.
bonjour je voudrais la quantités des ingrédients de pâte a pizza dough. cordialement
With respect, the recipe for the dough is in one of my other videos on my channel called biga deep dive, if you watch the video, it will give you far more information then I can give you right now
je vous remercie 🙏🙏
@@THISISPIZZAbonjour. je voudrais savoir quel soit combien la température du frigo cordialement
Take a lots of work n time how much does it cost for a pizza in your area
300g balls and you made 12inch pizza? a lot of oil incorporated in the dough. way too much yeast! that stretching also got rid of significant amount of water out of the dough but 75% seems a good start point to end up with 70% with this technique. however it looks super delicious and that what matters at the end 👍
Why stretch it. Others don't seem too.
you undercooked the Direct dough compared to the other.
is it also a good idea to dissolve the salt in a bit of water and add it at the end?
There is no harm in dissolving the salt in the last bit of water you add but only the last bit.
@@THISISPIZZA Thanks for the quick answer. I enjoy your videos and especially how much you enjoy what you do!