Question of the Day ⚡ Which is your favorite, biga or poolish? Let us know! 👇🏼👇🏼👇🏼 ➡10 MUST HAVE Pizza Making Accessories ruclips.net/video/1Jki3HxCEWU/видео.html ➡How To Use A Pizza Turning Peel ruclips.net/video/0_VOOL8lCGk/видео.html
I’m so confused. I was only able to make 3 250g balls with about 100g left over. How did you make 7 balls? I followed the measurements that are listed. Did you do a double batch?
Mighty fine dough you made, I must try to duplicate it. What is the weight of the dough balls you used to make the pizza and did you open them to 10 or 12 inches?
It might be several reasons: difference in room temperature, different yeast (fresh or not), different flour with another W rate (it can be 00 flour but not the same W rate). Good luck in your learning of pizza universe! I’m having my own dough portion in refrigerator by another recipe. Can’t wait to cook it tomorrow! :)
Biga Preferment Ingredients: 1/16th tsp or 0.2g instant dry yeast 250g type 00 flour 125g water at 27C Ingredients For Final Dough: Biga preferment mix 250g type 00 flour 215g water at 38C 13g salt We use a pizza tray with a lid as this is the easiest way to prepare the biga. 1. Add yeast to the flour and then add water slowly. 2. Lightly mix the ingredients together (no need to knead). 3. Close the tray lid and shake the tray, this will help the flour hydrate and create the biga. 4. Continue mixing with your hands making sure all the flour is integrated with the water. 5. Make sure not to press on the biga, you want the dough to stay loose and in small pieces. 6. Once all is integrated, cover and let rest at room temp for 12 hrs. 7. After 12hrs the biga is ready to be used. 8. Put biga in a bowl and add the water and mix well 9. Add remaining flour and salt and mix 10. Cover and let rest 11. Follow video instruction for folding dough 12. Weigh, cut, and make the balls 13. Proof balls at least 1.5 hrs 14. Make pizza and enjoy At this point, you can also place the dough balls in individual containers and leave them in the fridge for up to 2 days. This will give them an even better taste.
@@FoodTalksCo Biga Preferment Ingredients: 1/16th tsp or 0.2g instant dry yeast 250g type 00 flour 125g water at 27C Ingredients For Final Dough: Biga preferment mix 250g type 00 flour 215g water at 38C 13g salt We use a pizza tray with a lid as this is the easiest way to prepare the biga. 1. Add yeast to the flour and then add water slowly. 2. Lightly mix the ingredients together (no need to knead). 3. Close the tray lid and shake the tray, this will help the flour hydrate and create the biga. 4. Continue mixing with your hands making sure all the flour is integrated with the water. 5. Make sure not to press on the biga, you want the dough to stay loose and in small pieces. 6. Once all is integrated, cover and let rest at room temp for 12 hrs. 7. After 12hrs the biga is ready to be used. 8. Put biga in a bowl and add the water and mix well 9. Add remaining flour and salt and mix 10. Cover and let rest 11. Follow video instruction for folding dough 12. Weigh, cut, and make the balls 13. Proof balls at least 1.5 hrs 14. Make pizza and enjoy At this point, you can also place the dough balls in individual containers and leave them in the fridge for up to 2 days. This will give them an even better taste.
Biga Preferment Ingredients: 1/16th tsp or 0.2g instant dry yeast 250g type 00 flour 125g water at 27C Ingredients For Final Dough: Biga preferment mix 250g type 00 flour 215g water at 38C 13g salt We use a pizza tray with a lid as this is the easiest way to prepare the biga. 1. Add yeast to the flour and then add water slowly. 2. Lightly mix the ingredients together (no need to knead). 3. Close the tray lid and shake the tray, this will help the flour hydrate and create the biga. 4. Continue mixing with your hands making sure all the flour is integrated with the water. 5. Make sure not to press on the biga, you want the dough to stay loose and in small pieces. 6. Once all is integrated, cover and let rest at room temp for 12 hrs. 7. After 12hrs the biga is ready to be used. 8. Put biga in a bowl and add the water and mix well 9. Add remaining flour and salt and mix 10. Cover and let rest 11. Follow video instruction for folding dough 12. Weigh, cut, and make the balls 13. Proof balls at least 1.5 hrs 14. Make pizza and enjoy At this point, you can also place the dough balls in individual containers and leave them in the fridge for up to 2 days. This will give them an even better taste.
Question of the Day ⚡ Which is your favorite, biga or poolish? Let us know! 👇🏼👇🏼👇🏼
➡10 MUST HAVE Pizza Making Accessories ruclips.net/video/1Jki3HxCEWU/видео.html
➡How To Use A Pizza Turning Peel ruclips.net/video/0_VOOL8lCGk/видео.html
All you had to do is press the “more” and there it is. But added it again for you.
Best , absolutely best video on making BIGA and dough by hands I have seen. Thank you !
I love and use Polselli Classica as well, great flour !
I'm a big fan of Polselli! Vivace is great as well.
Your directions are very helpful and simple!! Thank you!
I’m so confused. I was only able to make 3 250g balls with about 100g left over. How did you make 7 balls? I followed the measurements that are listed. Did you do a double batch?
I love this dough technique. No slamming, no pounding. My problem is trying to get an oven temp over 500°.
haha yes the oven is very important
use a bbq with a pizza steel and 3 burners one on the back two on the bottom 670F
@@wilfredvandervelde8571 Thanks! That's a fantastic idea.
Very Nice!! Can you please adjust the ratio for preparing only 2 - 3 pizza balls? Can't finish 7 pizzas...
Mighty fine dough you made, I must try to duplicate it. What is the weight of the dough balls you used to make the pizza and did you open them to 10 or 12 inches?
Wow
Looks so TASTY
Very Nice !
why baking at 400c? Can I go higher? as my oven goes to 450.. will there be a difference?
Why do you put 27C water in biga? I think final biga should be 18-22C?
my issue is when i am incorporating the biga with water and more flour/yeast... it has clumps...
At this point, maybe try adding the water first, and let the biga dissolve until the clumps disappear, then add the flour
0.2 yeast ? isn't that too little? most of the recipies i see is for 2-3grams yours 0.2grams is that correct?
I think they meant to say .2%, not grams. And yes, it is a very small amount either way.
Could have been so much better if you showed the stretching of the pizza dough balls.
how does the taste differ between biga and poolish?
The Hydration.. Poolish is 100% equal water and flour, BIGA 45%-60% water to flour-- depending how you ferment it cold or room temp..
I feel BIGA is more fragrant than Poolish due to its slower fermentation.
@@roccosdough thank you! will try biga next time👍👍🙏
My dough looks much less hydrated than yours even though I followed the recipe amounts, do you have any idea why?
Maybe the type of flour you use
It might be several reasons: difference in room temperature, different yeast (fresh or not), different flour with another W rate (it can be 00 flour but not the same W rate).
Good luck in your learning of pizza universe! I’m having my own dough portion in refrigerator by another recipe. Can’t wait to cook it tomorrow! :)
No labels how much warer flour yeast. Wha the
Biga Preferment Ingredients:
1/16th tsp or 0.2g instant dry yeast
250g type 00 flour
125g water at 27C
Ingredients For Final Dough:
Biga preferment mix
250g type 00 flour
215g water at 38C
13g salt
We use a pizza tray with a lid as this is the easiest way to prepare the biga.
1. Add yeast to the flour and then add water slowly.
2. Lightly mix the ingredients together (no need to knead).
3. Close the tray lid and shake the tray, this will help the flour hydrate and create the biga.
4. Continue mixing with your hands making sure all the flour is integrated with the water.
5. Make sure not to press on the biga, you want the dough to stay loose and in small pieces.
6. Once all is integrated, cover and let rest at room temp for 12 hrs.
7. After 12hrs the biga is ready to be used.
8. Put biga in a bowl and add the water and mix well
9. Add remaining flour and salt and mix
10. Cover and let rest
11. Follow video instruction for folding dough
12. Weigh, cut, and make the balls
13. Proof balls at least 1.5 hrs
14. Make pizza and enjoy
At this point, you can also place the dough balls in individual containers and leave them in the fridge for up to 2 days. This will give them an even better taste.
No recipe? Just showing how to make?
In description :)
@@FoodTalksCo Biga Preferment Ingredients:
1/16th tsp or 0.2g instant dry yeast
250g type 00 flour
125g water at 27C
Ingredients For Final Dough:
Biga preferment mix
250g type 00 flour
215g water at 38C
13g salt
We use a pizza tray with a lid as this is the easiest way to prepare the biga.
1. Add yeast to the flour and then add water slowly.
2. Lightly mix the ingredients together (no need to knead).
3. Close the tray lid and shake the tray, this will help the flour hydrate and create the biga.
4. Continue mixing with your hands making sure all the flour is integrated with the water.
5. Make sure not to press on the biga, you want the dough to stay loose and in small pieces.
6. Once all is integrated, cover and let rest at room temp for 12 hrs.
7. After 12hrs the biga is ready to be used.
8. Put biga in a bowl and add the water and mix well
9. Add remaining flour and salt and mix
10. Cover and let rest
11. Follow video instruction for folding dough
12. Weigh, cut, and make the balls
13. Proof balls at least 1.5 hrs
14. Make pizza and enjoy
At this point, you can also place the dough balls in individual containers and leave them in the fridge for up to 2 days. This will give them an even better taste.
Where’s the recipe? This is annoying
Biga Preferment Ingredients:
1/16th tsp or 0.2g instant dry yeast
250g type 00 flour
125g water at 27C
Ingredients For Final Dough:
Biga preferment mix
250g type 00 flour
215g water at 38C
13g salt
We use a pizza tray with a lid as this is the easiest way to prepare the biga.
1. Add yeast to the flour and then add water slowly.
2. Lightly mix the ingredients together (no need to knead).
3. Close the tray lid and shake the tray, this will help the flour hydrate and create the biga.
4. Continue mixing with your hands making sure all the flour is integrated with the water.
5. Make sure not to press on the biga, you want the dough to stay loose and in small pieces.
6. Once all is integrated, cover and let rest at room temp for 12 hrs.
7. After 12hrs the biga is ready to be used.
8. Put biga in a bowl and add the water and mix well
9. Add remaining flour and salt and mix
10. Cover and let rest
11. Follow video instruction for folding dough
12. Weigh, cut, and make the balls
13. Proof balls at least 1.5 hrs
14. Make pizza and enjoy
At this point, you can also place the dough balls in individual containers and leave them in the fridge for up to 2 days. This will give them an even better taste.