100% Biga Pizza Dough Recipe | Cold Fermentation
HTML-код
- Опубликовано: 2 май 2024
- Makes 3 pizzas 280 grams each
Recipe:
1.5 grams active dry yeast
249 grams water
120 grams bread flour
360 grams 00 flour
120 grams ice water
13.44 grams salt 
Развлечения
![[DOKKAN BATTLE] August Producer's Letter](http://i.ytimg.com/vi/JUTYpaV_4Ic/mqdefault.jpg)
The music makes this feel almost holy. Thank you for sharing!
You’re a true artist! Here’s the selling point for me, typically I’m making an overnight poolish for the weekends pizza, and I’m left with 6 days of not being involved with my hobby. Now with an extended fermentation and multiple benchings I can enjoy the process throughout the week.
im glad this fits your schedule too! i love being involved daily through the steps... gets me so excited throughout the week!
Good Work
Hello, my mouth is watering... Thank you for your great videos.
Looks really good
Fantastic!
J’aime bcp merci pour la recette
Man I love your content 🍕 hands down best Pizza 🍕 channel on RUclips
thank you🙌
Love your passion in videos straight to the point and very informative
🙌🙌🙏🙏
Delicious and good recipe
I'm your new subscribe
dough and pizza looks awesome!
thank you!
Master🔥🔥🔥🔥
This is poetry in motion
Thank you so much for a video, can you please tell me what oo flour do you use ? % w ? Thank you
New here. Have I ever learned something so valuable today !!! Can’t wait to give this a fun go. Although no pro pizza oven 😢
thats fine. check out my other videos - lik my new york pizza - where i use my home oven to make perfectly baked pies!
So I made this recipe, multiplied it by 5 for a pizza party and used a weak tilt head mixer - it barely did the job and I do not recommend it. If you do use a tilt head, you'll have to stop it every 15 seconds to pull the dough down, and obviously work in batches if you're scaling the recipe. I also had to do some slap and folds on the counter to give the dough more strength. To be honest, the pizza came out amazing and I'll be using the recipe again, but I'll be looking for a better mixer if I decide to have another pizza party. Thanks to Julian for this incredible recipe and channel
🫶 appreciate the feedback. i hate those tilt head mixers haha. i had a kitchen aid for years and they broke on me and even shed metal into the dough bowl. 😞
I want to buy mixer. This is not encouraging.
Greatest pizza channel on the internet
💯
yes it's not bad, but if you think that THIS is the best I'm afraid you're missing out
Parabéns!
Nice leopards and pillows.
Made this with only all purpose fluor. Best pizza i have made to date! Looking forward to how it will turn out with other fluortypes.
get ready for tomorrow's 100% biga 2.0 video!
Great video as always, Julian. At what temperature are you running the Roccbox?
400c
Great 🍕🍕🍕How long do u kneed the dough in the maschine?
Can you make an incredible home pizza like thicc crusty but airy kinda like focaccia + deep dish Pizza
Hey Julian, thank you for all the insights into the different dough recipes. After taking out the ball from the fridge, how much time do you leave it to come to room temp? Any tips you have on that? As I suppose it can vary based on the environment.
if the dough puffed up in the fridge, usually 1 hour outside the fridge
Great video! New subscribe. Just wondering, would you mind sharing what 00 flour brand and bread flour brands you are using and would recommend? Thanks!
00 blue caputo
any tips on mixing the biga into the final dough by hand? great video keep em comin!
you may need to cut the biga into chunks, add to a bowl, add all the water at one, mix and squish around with hand, and let that shaggy mix autolyse for 15 minutes. go back, mix by hand again, and another 15 minute rest. then go back and try to give it stretch and folds
@@julian_sisofo is there a downside to making the biga with all the water? I guess I'm trying to understand the point of the biga being dry and adding water later.
Hey Julian! Love your channel! What's the main difference between this recipe and the poolish+biga you posted a couple of weeks ago? Any particular difference?
(Using a home oven) any preference between both?
Thanks!
the poolish and biga is an amazing recipe. this 100% biga is a simplier recipe yet very good.
Thank you for the recipe.The dough should be mixed by mixer or it can be mixed by hands aswell.What is the name of the song at the end?Thanks
Great work, as usual. Do you prefer taste of poolish, biga, or biga plus poolish? Also, for health reasons I need to use sourdough, can I make sourdough poolish or biga or both and fit into your recipes?
Thanks
poolish i enjoy. and yes you can fit the sourdough in like that
Hi Julian! New subscriber here
I really love your content ! I always enjoy preparing your poolish recipe
However, I was wondering if there any chance you can submit a new recipe of poolish but just for ONE pizza dough please. Because sometimes I want to eat one pizza for me and I do not know how to prepare the recipe for that.
Thanks!
???
I prefer poolish, because i prefer adding flower instead of adding water ( its easier making the dough ). I tried the biga method also and its very good, but i takes more time because you have to add the water little by little, i am not sure if the taste is different, the key is long slow fermentation and baking on high heat (imo.). Your pizza's came out great!
Great Video. Are you running the roccbox at maximum power?
no. 400c
Just 2 questions. After the 2 day fermentation of the biga, you just add it to the mixer straight way from the fridge or you allow it to get at room temp? And the same question stands for the dough balls that you cold ferment for 24 hrs. Do you use them straight out from the fridge, as well?
the biga needs to be cold! and the final dough balls need to be taken out of the fridge at least 1 hour before baking
made it yesterday after the four day process. very light due to the high hydration and crispy. it was also considerably way more delicious versus the standard normal 24hour fermentation process. everyone loved it. i wish i can share pics. it literally looks like it came from a restaurant oven and not a rockbox haha. my dough was a little over proofed though. maybe the ambient temps here in cali are too high or my kitchen aid developed too much gluten? idk. do you think i should next time reduce yeast from 1.5 to 1? Any suggestions? i followed recipe and directions to a T as well. Thanks. super successful pizza night.
make sure you temp the dough after mixing. nothing higher than 80 F. just moniter the time and temp and you will be good. thanks for the feedback
@@julian_sisofo thank you! and ofc anytime
Hi Julian,
I've tried many biga recipes on RUclips over the last six months with mixed results, but then I found yours. Your explanation was clear, concise, and straight to the point. My biggest issue was over-mixing my pizza dough in the stand mixer (I currently have a KitchenAid, but I hope to get a SunMix someday).
Your video showed that there's no need to wait for the biga to reach room temperature before mixing, which made a huge difference. Mixing it straight from the fridge not only prevented over-mixing but also brought the dough to room temperature (70°F) after 20 minutes of mixing with cold water. Additionally, letting the dough balls rise overnight in the fridge helped avoid over-proofing. Also... my dough finally turned out fluffy when I started stretching it!!
I tried your mix of AP flour, semolina, durum, and rice flour. However, I found that the AP flour absorbed too much of the dough on the pizza peel, so I’ll probably switch back to using only semolina.
Thanks again, and I'm looking forward to trying your panuozzo recipe next time! By the way, I also bought a microscale, which made a big difference!
awesome feedback and im happy you like the biga recipe. enjoy and welcome to the channel!
Did you hand mix the biga before putting it to the fridge? Also, when mixing the second time, did you add all the water at once, or gradually? And what head and speed did you use for the kitchenaid? Thanks in advance 🙏
Hi there! I hand-mixed my biga to achieve that shredded look. After mixing, I covered it and left it at room temperature for an hour before refrigerating it for 48 hours. Once out of the fridge, I immediately put it in the mixer with a dough hook, adding half of the cold water before turning it on. I gradually add the water started at speed 4 for 5 minutes, then gradually increased to speed 6 for 10 minutes, and finally to speed 8 for another 5 minutes. The key is to keep the mixer running until the dough reaches 70°F. Additionally, if the dough doesn’t feel sticky when you touch it with your fingers, it’s ready to be taken out of the mixer.
@@antoniopecora9837 thanks for the tips! I imagine having a cold environment + cold bowl also helps, as the purpose is to knead the dough and reduce heating up as much as possible ,right?
@@antoniopecora9837 And also, you tear up the dough into small pieces before adding it to the bowl, right?
Please another NY Pozza 😊
Hello from Northern Germany!
Thank you very much for your videos and your helpful tips in them!
I have a question about the kneading process in a kneading machine (Famag Grilletta Im 5s). How do you recognize the point at which the dough consistency is optimal? I'm afraid I'll over-knead the dough. After taking the dough out of the bowl, I want to round the dough just as well as you did. Unfortunately it still sticks too much to the work surface and hands. Olive oil helps a little and works quickly, but not perfect.
Grazie and greetings
you need to mix the dough with ice cold water and keep mixing until it reaches a maximum of 78 degrees F. if its not mixed well by then, the mixer may be no good
@@julian_sisofo thanks for your quick reply! the dough temperature is always below 74 degrees. the dough kneading machine is similar to yours. Can I also over-knead the dough and could you tell this shortly beforehand?I'm afraid that I'll knead for a moment too long.😊
Do you use low low moisture mozzarella? Or full moisture but drained and dried in the fridge overnight?
I’m on my last day of fermentation. Bought to ball up the dough balls for the last 24 cold ferment of this recipe. My kitchen aid surprisingly got the job done.. smooth and elastic without it going over 70f.
i use the whole milk mozzarella that is round and vaccum sealed. they come in 227g packaging. "whole foods fresh mozzarella"
@@julian_sisofo kk thanks
Wow this channel looks awesome, I have a question? Should i be worried about overproofing? The total fermentation time is 96 hours (if Im not mistaken)
you can skip the cold bulk fermentation and allow the dough to rise room temperature for 2 hours and then ball it up. cold fermenting retards the dough (slows down "proofing").
Awesome recipe! What brand of flour did you use? Eager to try this out!
king arthur bread and 00 blue caputo
@@julian_sisofo thank you!!
Hi Julian. I've seen some people add about 2% extra virgin olive oil to the stand mixer after incorporating all the water. Do you have any thoughts on this? How does it impact the gluten strength in the final pizza dough?
it will create a more even browning on your crust.... make it just a bit crispier. if this is what you like...
Thank you from France
thank you!!! from miami 🙌
merci!
How du you make more dough I'm try to make pizza
Wow ! Thank you so much for such an amazing video and recipe !! One small question, just to be sure that I do it correctly:
1. Biga -> 48h in the fridge
2. Mix
3. Ambient temperature fermentation -> 1h
4. Slap and fold
5. Ambient temperature fermentation -> 1h OR directly to fridge -> 24h
6. Out of fridge -> 1h at ambient temperature
7. Form into balls and put in container
8. Cold fermentation -> 24h
Is that correct ? Thanks again !
you got it!! thats correct. just make sure before you use the balls to make pizza take them out from the fridge 1 hour before baking
@@julian_sisofo I really appreciate that you are taking the time to answer. Thank you !!
So this was a 4-day overall process? How long did you allow the balls to come to room temp before making your pizza? Thanks for sharing!
yes. the dough needs to be at least 1-2 hours outside the fridge before baking
Hi, do you have a link for the micro scale you used, thanks
amzn.to/3UJWWux
@@julian_sisofo if this is an affiliate link you should say it
what mixer are you using?
sunmix 10
What’s the oven temp when you launch the pizza? And after you launch it, do you turn the flame down to low keep it on high and constantly turn? Thanks
constantly turn and its on low for most of the time yes. 400c
@@julian_sisofo ty!
Is that a full size parmesan wheel in your refrigerator?
yes pecorino
What temperature is your pizza oven on?
750F
Hey one other question, would it be possible to make this dough in a conventional stand mixer with a dough hook? And how would you adapt it? Thank you!
this recipe works with any mixer!
I tried it with hand mixer and it worked
About to try this with my crappy kitchenaid tilt mixer. Also scaling this recipe up 4x. Will let you know how it goes.
@@fvtown good luck mate hahahahahhaha
beast
@julian please at what step should I stop if I want to freeze the dough balls please???
after you ball the dough, rest at room temperature for 30 minutes then freeze
@@julian_sisofo great so if i understood 48 hours fermentation for biga then final mix plus another 24 hours in the fridge for the dough balls or 30 minutes at room temperature then freeze is that right??? I got it right???
my biggest question is.. is it possible to use the biga method if you will be mixing by hand. Till now I have always used the poolish method simply because it is possible to do everything by hand. How easy is it to break the biga ?
its takes a lot more work, but sure its possible
Good job 🍕🫶🫶🫶🍕
That looks fantastic! But….. what if you don’t have a mixer?
Hard to do a Biga by hand
@@jackdavis8786 Thats what I was thinking
@@user-kc4vw4rp7c this guy makes great looking pizzas, but he doesn't sound like he really knows about processes. He repeats the same things everyone says, no explanations
Use another receipe that uses a poolish (same as a bia preferment, but with more water, so you add fluour during the mixing process).
Any chance of you doing a pizza dough video using the most inexpensive All-Purpose Flour you can find? Like one from Aldi or Walmart?
not one of my top ideas... maybe
@@julian_sisofo Actually Amazon has its own brand of Bread Flour on sale for $2.79/5lbs. That's less than half the price of most other Bread Flours these days. Unsure of its quality, but I placed an order for two bags.
I tried this recipe to the T, yet my dough after mixing, was so sticky still. What did I do wrong? I used the exact water amount and method.
I'll give this a try. Thank you. For my taste you could turn down the music loop (or even eliminate it). We want to hear what you're saying, not listen to "music".
Hello I have a question, if I want to make this recipe by 24h. Should I add a little more yeast ? After 24h cold fermentation of the biga, I should knead the dough, let it rest for hour, then fold, rest another hour, ball the dough and wait 2-3 hours till it ferments to bake the pizza ? Thanks for the answer.
this is exactly right!! i wouldnt add any more yeast though. your results will be great. i hope you have a dough mixer!
Thank you very much for the answer! Sure I do have a kenwood stand mixer that I use
When u Take the Balls Out of the fridge before making Pizza? 😊
at least 1 hour before
can we add some honey to ?
lol not reccomended. this isnt vito's channel
How come is it 100% if there is 480 grams of flour and 360 grams of water? I don't understand. Thank you.
100% biga.... this means no flour added to the dough after the biga is made
You are mistaking elastic for extensible. Elastic dough is hard to stretch as it springs back; extensible dough is easy to stretch and holds its new shape..
thank you!!
Great recipe as always, but may I ask what the need for the microscale is? I know that ⅛ teaspoon is about 0.6g, and most traditional kitchen scales measure by 1g increments.
the 1 gram increment is not accurate. using small amounts of yeast needs to be weighed by the closest decimal. for a long and slow fermentation
Did u dust with semolina ?
check my video "only use this to stretch pizza"
i wanted to eat pzza today not in the next 3 weeks :(
lol. then try my 3 hour dough!
What’s your favorite recipe of all time?
my poolish
I don’t have a mixer 😢
knead by hand
😅😅😅jetzt ist das Ceranfeld wenigstens wieder sauber
249 gm water + 120 gm flour = soup, not a raggedy biga in my kitchen. Doing the calculations does come to 76% hydration. At first I thought maybe you reversed the flour and water for the biga step, but if I do those calculations it comes to 39% hydration. Something is wrong, however... I'm making my usual recipe as a backup so I don't ruin pizza night this weekend.
theres both 120g bread flour +360g 00 flour
read the recipe again
@@julian_sisofo OK Champ, this is on both of us. I've made biga dough many times and add more flour after the first fermentation. I watched again and I see you don't add dough at that time. You add salt which I interpreted as adding more flour. No doubt this is why you title it 100% biga dough.
You could have been much more clear in your written instructions and included a section that is typically added for "Instructions". Instead the viewer has to carefully watch each step in the video vs. reading a true recipe.
Tomorrow morning is 48 hours. I'll add the rest of the flour at that time and we'll see what happens. I'll also complete my backup dough.
@@emmgeevideo This is absolutely not on Julian, but I understand your confusion.
So, is it a total of 96 hours of fermentation?
around 72 hours
My biga looks more like a poolish
Is biga better then a normal pizzadough?!?
oh yes!