Roman Style Pizza in Teglia (using BIGA preferment!)
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- Опубликовано: 5 фев 2025
- Biga Romana in Teglia
(Makes 3 dough balls weighing 470 grams each)
Biga:
1 gram active dry yeast
200 grams water
400 grams bread flour
Dough:
440 grams cold water
375 grams 00 flour
20 grams salt
Ferment Biga for 8-10 hours.
Mix dough until smooth and reaches 75 degrees F.
Add dough to ferment in the fridge for 12 hours.
Divide and shape the dough balls.
Add back into the fridge for a 12-24 hour cold fermentation.
Bake at a higher temperature around 450-500 degrees F in a home oven.
Beautiful video, will do it for our Italian guests during these Christmas days👍👍
Bro honestly, you are brilliant. Great great technique - you’ve helped me improve my own pizzza / focaccia dough recipes with your help!
this dude is underrated big time!
Hello, sensational videos, clearly explained with great tips and suggestions. Thank you very much again
Each and every one is a masterpiece👏👏
Awesome! Thank you.
I wasn’t able to find the recipe on your website 😢
No oil? any kind in the mix
Wow !!!
can i use all-purpose 11-12 protein% for the Dough? dont have 00 and for biga can i use bread flour that contain malt flour? can i do lamination after bulk ferment?
You are amazing!!!🔥
Looks great Julian! I am going to try it this weekend. I was just wondering if that water content is correct? 200g in the Biga and 220g in the dough? That seems a little low to me to make an 82% hydration dough. Is there 200g missing somewhere in the video or am I missing it?
in the recipe video i said that i started to mix the dough using 220g. then later i added another 220g. thats 440g total in the dough
@@julian_sisofoThanks for clarifying. I misunderstood. Can’t wait to try it. Thanks for sharing!
It is confusing because you said "the rest of the 220 grams of water" instead of saying "another 220 grams of water.". I made it like I thought it was shown here and ended up with 56% hydration. I think others may be confused as well. @@julian_sisofo
Amazing video
🙏🙌
@@julian_sisofo about to do the 12 hour proof after stand mix! I’ve never made focaccia or this style dough, only the super simple no kneed stuff that’s very sticky. I love you how explain the process and show the textures .. hopefully mine turns out good. I’m trying to make sandwiches with a thinner crispier focaccia !! Let you know how it turns out
this recipe looks great but the amount of water confuses me. What is the TOTAL amount of water???
please check the video's description. i added the recipe! thanks
when using stand mixer I had to add quite a bit of extra flour to get dough to come together. I doubled checked the weights (grams) of everything before mixing. will the addition flour ruin the dough?
people who arent used to high hydration may have a tough first trial, so they addition of flour shoul not be a problem!
Hey bro love the recipe, how long did you bake yours for? Can’t wait to try it
i believe 7-10 minutes with a really hot oven about 500 F
Hi, back to the water amount. following the recipe at making the dough, I measured out two portions of 220 grams each. did the first application followed by the second 220 grams of water. Mixed and mixed but all i got was thick flourily runny water,. I continued to mix working up to high speed. It was like wall paper paste, never came together. That's when I started adding flour to pull it together. Is 440 grams too much water for 375 grams of 00 flour?
the total flour is 775g and the water is 640g
for my mixer's ability, flour's strength, and experience... this recipe always works. for beginners getting in high hydration, it may be difficult
Hey my friend I made a similar dough and when I shaped the dough and tried to knock off the excess flour on my forearm the pizza was stretching too much. Any advice for this??
Also Julian could I use 0 flour for both the biga and the second dough
yes its a high hydration dough. only use your fingers to poke through the dough once! then you can always stretch it more when its in the pan. or just poke and stretch directly in the pan!
@@julian_sisofo But how do i knock the flour and semolina off the dough before putting it in the pan. Its not to stretch it, its just to knock the flour off
@@julian_sisofo but how do I knock the excess flour off??
@@julian_sisofo Also how much dough should I use for 30/40 pan for thicker focaccia like pizza lol sorry for all the questions?
Hey Julian how long does the focaccia stay good for?
cooked focaccia is good for 3-4 days in a zip lock bag
Is this possible to do without the mixer ? Any tips if so
ITS TOTALLY POSSIBLE. first ferment the biga using bread flour overnight. the next day make an autolyse with 400g water and 400g 00 flour. let this hydrate for 3 hours. then mix the dough by hand. let it rest for 30 minutes at a time and perform coil folds. bulk ferment up to 2 hours. divide, and shape. allow to double in size then bake. i will make a video for you on this one
@@julian_sisofo thank you so much man !! Like that was killer in depth I appreciate that a ton and the effort and everything!! You are amazing all these videos and your instagram as well such an inspiration. Went to Italy last summer and just became obsessed with doing everything right and traditionally and you always do that and it’s freakin awesome. If you were able to make that video that would be top notch as well thanks again man, can’t wait for more videos to come
How long exactly do you mix the dough in the stand mixer to get the final window pane shown at 1:03?
this took a while. maybe 20 min
What flour did you use for this? Thank you.
for the biga i like to use a strong flour - bread flour, tipo 0, or manitoba. Then for the dough i use 00 flour
Does it matter the temperature of the water ?
room temperature. the dough needs to stay between 70-80 F at room temperature
What size is the Lloyd pan
10x14
What should I replace with samolina?
you can use all 00 if you dont have semolina
Salt?gram?
you deserve Italian citizenship 🙂
How long is the baking?
Around 15 minutes total
Hey Julian, I have a blue steel pan that’s 14x20 inches. How would I use your recipe for a pan that size?
i think 470-500g dough mass should be good for roman style pizza in teglia using your pan
@@julian_sisofo thank you sir! I can work out the other ingredients with bakers percentages. Gonna give this a shot this weekend.