100% Biga Pizza | Guest Chef: Adam Atkins | Roccbox Recipes | Gozney
HTML-код
- Опубликовано: 1 июн 2024
- Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens
Get the full recipe and sign up to our newsletter here - www.gozney.com/blogs/recipes/...
This week Adam Atkins (@peddlingpizzas) shows us how to make 100% Biga pizza dough in the Gozney Roccbox - this one is for any pizza lover looking to up their game and produce crusts which are full of flavour and beautifully puffy (the Biga the better we say) 🍕.
This recipe requires you to make a pre-ferment called a Biga the day prior to making your pizza. It’s referred to as ‘100% Biga’ as 100% of the flour used in this recipe goes into the Biga pre-ferment on day 1.
Share your creations using #gozneykitchen #teamgozney #roccbox #gozney ______________________________________
Gozney Roccbox: www.gozney.com/products/roccbox
Gozney Dome: www.gozney.com/products/dome
______________________________________
🔥 Web: www.gozney.com
🔥 Twitter: / gozneygroup
🔥 Instagram: / gozney
🔥 Facebook: / roccbox
🔥 Pinterest: www.pinterest.co.uk/roccbox/ 
Хобби
Thank you for sharing! This looks amazing
I love my Gozney Roccbox!! Totally awesome pizza oven, and this simple dough recipe takes pizza cooks to a new level!
There's no better feeling in the world than a warm pizza box on your lap.
Pizza makes me think that anything is possible. Love from Korea🇰🇷💕
Great recipe. Most reliable biga recipe I’ve tried. Not too crazy on the hydration so doesn’t need kid gloves to handle 👍
This has been enlightening. Haven’t made pizza with biga. Helpful and informative, tq for this amazing video💖
Great Video Tutorial. I have to try this, as soon as possible. Thanks !
Just tried it - got awesome results! Used Japanese rice malt instead of powdered malt, it’s just amazing how quickly the dough evolves at the final hour.
I'm trying this tonight, Biga made and final dough being put together this afternoon. !!!!
Fantastic straightforward and easy to understand method. Thanks Adam and Gozney
Made this last week, really nice soft crust, Really worth doing, will be doing it again with 2 different strengths of flour to see if there is much difference, also might up the hydration to 70%., great video.
Beautiful!!!!!
Simple. Clean. Perfect. The epitome of Neapolitan style pizza. Adam, you are an artist and a pro!❤
That's how a real pizza looks like, good job
Absolutely phantastic
Very good explained (with many details)
Thank you for this video
Nice and simple video. Clear instructions without the unnecessary extra talk. I am going to try this one next! Thanks for the recipe.
amen to that!
I miss ya Adam! Wish you would upload material on your personal channel that I follow bro. I like buddy energy while making god-like pizza. Straight up OD! You got me to get one the best purchases of my life, the roccbox during black Friday sale!!!
Made this today and got my best pizza results ever!thanks for making 100% biga so straightforward Adam, you're a legend 🙌
not much different from poolisj imo
@@thomashovgaard3134 For me, biga is superior to poolish. I just bought malt so im excited to see the difference.
That was amazing, and that was on the small oven, I can only image the pies that the bigger oven will crank out
thanks Adam !
Awasome…thank you
Adam, if you leave out for an hour then refrigerate, how long can you leave it till you use it and assuming it needs 2 hours out after removing from the fridge too?
Question: if you want to add wood smoke to the pizza, for the wood-fired pizza oven vibe, can you put some moist wood chips into a smoker box (too hot for tin foil?) get them smoking, then move the box to the back of the oven before loading the pizza?
Have plenty of DME as I homebrew. Very interesting to add malt! Trying this next. Since it is naturally sweet do I need to add and sugars?
Awesome video, thank you!
I have a question- how much time do i let the biga sit if my room temperature is 25 C?
This man and his pizza at Peddling Pizza are both absolutely god-tier
You get a free pizza. 👊🏻
@@peddlingpizzagreat recipe! Hard to incorporate the biga in the dough by hand though. Help is welcome😅
I miss your pizzas at St Albans Market ❤
Loove you bro you are an inspiration.
i love that chevy!!!
Can it be done on a KitchenAid?
Promise One day god will bless me with an oven. I’ve been dreaming of a pizza oven ever since I was a kid and it seems like Gozney makes great ovens. I actually had my name on the list and had to cancel due to financial reasons but I’m trying my best. Great recipe.
Great Video!
Adam any chance you could do a tutorial on how to turn the pizza with the peel in the Roccbox please?
My kitchen is warm about 70f. If I use the pizzapp to figure out the difference in the yeast would this work?
Great recipie! I have made this recipe a dozen times and I can’t seem to get the lumps out of the dough no matter how long or slow I add the water. What am I miss perhaps?
Made this without the diastatic malt, but I added a bit more dry yeast to compensate up front. The results were excellent! Malt ordered for next time! Another thing to note is that after the bulk, I placed that back in the fridge for 24hours before removing for a couple hours and balling up. Thankyou :)
I just made the mistake of not adding the malt powder or extra yeast. It took another 8 hours just for the dough balls to rise.
Alternatively use honey
I've watched a dozen of these RUclips videos. Why do their pizzas look tastier than 98% of the pizzas I've had in my lifetime?
Because it's italian pizza and not the americanized version
@@amogernebula3983 Tough to say. I've been to Italy 7x and have had better pizza in the US. So far, I prefer California pizza and Newhaven and Boston pizza.
The only memorable pizza I had in Italy was foccacia pizza in Florence, but it was sold by the kilo and man did it get expensive. I still think about it so it must have been worth it.
I may prefer pizza done in the US because I know where to go. There's so much pizza in Italy that I really shouldn't judge. That would be a little like judging burgers in America based on McDonald's. Also, tough to complain about 5 euro margherita pizzas!
this is neapolitan pizza, not regular pizza.
@@sw-sq9pj wdym "not regular pizza"
This IS the regular one
@@amogernebula3983 Regular, Not Orginal ;) Thats not the pizza who everybody make and sell.
Most of people doing pizza with Ooni seems to burn the bottom, I don't know if it is the skills of the people that made the pizza or that the Roccbox is better, but in this video the bottom wasn't burn :) Looks really good!
You can control the temp of the stone lol.
which mixer is that you use in the video? btw amazing video and perfect oven!
I followed this recipe yesterday and into today followed it to the letter and my dough ended up a very loose mess with rock hard lumps in it? Any suggestions where it’s gone so wrong?
gonna make it
WOW...PERFECT MARGARITA
Thank you! Anyone knows what Gozney oven is white one? Cannot be Dome, it looks bigger?
Very nice, Adam! I normally use Polselli Super for 100% biga. Do you prefer Molino Dallagiovanna over Polselli for this?
I’ve never used that flour. I like a mix of the Dallagiovanna 00 or 2.0 and some Uniqua blue.
The oven so small, i want one 😍
looks excellent , regarding to the malt , can we use other material ... have no idea where i can find it , or we can ignore the mait?
If it’s unavailable then you can leave it out.
@@peddlingpizza many thanks
Why is the Roccbox so clean? Everytime i turn it on the front panel turns black. Any advise?
How long is the mixing process?
My first time i had watched about biga was vito iacopelli .
What can I use to substitute for malt?
It really looks amazing. I was wondering how to scale this recipe - I mean typically when making pizzas I only make around 4-5 dough balls (240 grams each) from 620 grams of flower and 400 ml of water. How do I adjust the amounts in a smart way? Can the recipe just be scaled down in a linear way (kind of percentage wise) or is there something to be aware of with e.g. the amount of yeast?
bread calculator
Hey Martin, they express everything in percentage, it's scalable.
You always start from the flour. For the biga, this recipe uses 45% of water and 1% of yeast (10g on 1kg). For the dough it brings it up to 66% (210grams on 1kg) of water/hydration, 1% of diastatic malt, and 2.5% of salt.
These ratios will never fail you. There are amounts you can tune up or down, but that comes with practice.
Hope this helps
what brand is the mixer? thanks
What is that counter top made out of? I think that's my dream kitchen set up. Also lovely video, thanks!
It will be made of one of the new stone tops and then deep polished, I dont think it is real stone, probably a conglomerate or a resin based one. We have Silestone over here in Spain and the shine on it is way better than natural stone or marble and so is the cost! Corian tends to be a matt finish.
What is the make of that mixer , where can I get one
Hi what is the alternative for malt in your pizza dough
Hi! Tried this recipe during the weekend and I found that the dough literally blew up in the Roccbox - so much so that the crust puffed up so high and so wide that it pushed all the pizza toppings into a pool in the middle of the pizza!! Could it be that the dough was too "lively" or the oven too hot??
You didnt push the air very well to the crust. You should slap it well in the middle.
What's the difference between biga and regular pizza taste? Why we should use biga method? Thx.
More flavor development in the dough
Best temperature for leopard spotting ?
❤ nice
What's the weight of your floor bag please!? ❤ And thank you for your so nice teaching videos ❤
If I wanted to do more flour, say 5kg would the yeast stay the same?
All your ingredient amounts would change by a factor of 5, if you follow his recipe. Baker's percentages allow you to scale your recipes to any amount.
For 1000g flour (1kg) he used 10g of fresh yeast (1%).
For 5kg of flour multiply by 5. You'll need 50g of fresh yeast.
By the way, f you intend to use dried active yeast instead of fresh you need to use less, There are conversion factors on the web. Search ' convert from fresh yeast to active dry yeast'
Hope that helps.
Any tips on reducing clumps on flour in the dough? I've made other pizza doughs and not had this problem so likely the cause is the Biga.
Had the same problem. After the final mix, I threw the dough back in the mixer one half at a time on a high speed for a few mins and it made a huge difference. Pizza came out amazing
If this is any good I don’t use the mixer , I nead by hand that way you just keep kneading until all the lumps are gone instead of relying on the mixer. Works every time for me , great recipe and easy to make
I love the look of that dough mixer. What brand is it?
It’s a spiral mixer made especially with dough and high-hydration dough in mind. The “spiral” part of the description indicates that the bowl rotates when in use. Famag is one of the best-known brands - this one looks a little like a Famag.
@@maddoctor99 The Famags I've seen have a distinctive fishbone venting on the side panels. Still. appreciate the fact that you took the time to respond.
Summix
Yeah looks like a Sunmix Small Line 6 in Dark Grey.
What brand is the spiral mixer used in this video? Thx
Hi there, the brand is Sunmix. Thanks.
Adam ( god of pizza ) please make more videos @ peddling pizza!!!!! 👍😃
What dough machine is it ?
awesome rise and flavour. anyone has trouble with having little hard lumps even with 20-30 min in the mixer? am I adding water too quickly?
I just had this. Looking for answers too
Might need the same mixer as this mixer breaks up the lumps for a smooth dough.
mama meya amazing PIZZA
nice,
do you guys know what brand is that mixer?
Sunmix.
@@peddlingpizza thank you so much mate
Hi, can you help, bought the roccbox before Xmas and done some okish pizzas with shop bought dough, decided to buy 12 of the dough balls and the pizzas were shocking. Took them out of the freezer and left for about 6 hours, every time we tried to spread them out they shrunk back tried rolling pin it was a waste of time, did manage to cook them but were far to doughy as not thin enough, made them thinner and they got holes in … Help
I love it but how can i make this occasionally for family of four
Just half the recipe.
Family of 4 is not that tricky, family of 3 thats the real challenge:D
Don't forget to mention Roberto Susta (Pizzaiolo Napoletano) for using his dough recipe.
No idea who that is.
what's your oven temperature?
Hi peapole i relly dont understand is he told?1kg flour=10g east?Thanks on answer
Made the same in home oven
If we don't use the malt powder it 's ok????
I'm no expert on pizza but I fridge ferment my whole dough anywhere from 24hrs - 3 or 4 days. Had my best result leaving a 70% hydration (500g flour/350g water) dough for 3 days in the mixing bowl (in the fridge) right after kneading. pulled it out cut it into two portions, tucked the undersides in to form a ball and get a tight skin formed. Threw that on my pizza stone on my weber with a good fire and the lid cracked. Tasted amazing and the edges puffed up at least 2". What is the difference between fermenting the whole dough or just a part of it? I don't get it, just adds another element to the planning, which for me is unnecessary.
What did I do wrong ? - I halved the recipe for my needs - 500g 00 flour and 225ml water, rested for 16 hours at 18c - started the stand mixture slow, added the remaining 105ml of water gradually - at this stage my dough wouldn’t come together and is lumpy ?
The irony... A man mastering & making an awesome dough recipe with the last name "Atkins" 😂..... Just Saying 🤗.
Jokes aside, a properly made biga dough is amazing. I have compared both, a poolish & biga dough & the result are amazing. The fragrance fr9m the biga is amazing when making the dough. As for major differences between a poolish dough and a biga dough, my wife & I both came to the same conclusion. We found the biga texture to be more chewy & the poolish to be more tender. This was a side by side comparison with 2 doughs made with the exact same ingredients & quantities of each ingredients & temperature.
Just thought I share & see if anyone else found the same results.
😎 👍 👊 🍻
Hey everyone, I'm asking for the community's advices/help ! 😅 So I've done this recipe several times, followed it pretty much to the dot. I just don't have a spiral mixer so I knead by hand. By the time I leave my dough for a 20 min raise, it looks pretty much as it should, it holds itself, it's not too sticky anymore after giving it a couple strech and folds, anyway it looks pretty good. Balling up works as expected too, they puff up as they should, so far so good.
The issue I notice is when I get to stretching: the dough seems weak AF then !! I pretty much cannot hold it in the air more than half a second or it starts streching itself and is close to ripping. So I try to handle it super gently, stretch as little as possible, but even then I'll always have a super thin spot somewhere which will inevitably rip or burn in the oven. On Adam's stretching here, and most neapolitan videos, I can tell the base is thin but still has a decent thickness, most of em look like a couple milimeters. Mine always end up with a super duper thin spot. That also happened with some other recipes TBF (I tried poolish and sourdough too), but this one the most. For this recipe I've been using 100% 00 flour. Could this be the issue ?
I think my kneading must not be correct. Basically I never have a really successful window pane test. Even though it feels like I'm kneading for long, too long if anything (but if I do it shorter I still don't have a succesful windo pane test).
Does anyone have advices ?
Hey! Sounds like you've probably not got enough gluten development, if you don't have a mixer, the best thing you can replace it with is either elbow grease, or time.
Knead it more if you can, or if that seems to be getting you nowhere, try putting it in the fridge to prove for longer (it'll slow down the yeast, but gluten formation will continue).
@@danmatthews3431 Nice one Dan, thanks for your answer.You confirmed what I thought was the case. I should probably stick with recipes that have autolyse and/or cold proof while I'm not using a mixer.
There are some easy hand kneading techniques. slap and fold works great
Very beautiful
Name of that mixer please
I tried the recipe, and I ended up with clumps of flour in the dough after mixing the final time. Is this because I didn’t mix the biga well enough?
I ended up with the same result!
Gotta do it with your hands or get a faster mixer with a bigger hook, boys
I used W280 “00” Italian pizza flour and weighed it and weighed the water and used a micro scale to weigh the “new” instant yeast. Did the 16 hour ferment in a similar but slightly larger bottomed tub than the one Adam used. I noticed that my dry starter didn’t show any bubbling (I tested the yeast the same day by baking bread and it rose fine). When I added the remaining 210g of cold water in the mixer (half then salt then the other half) it got very wet and didn’t want to absorb all the water. I had to add more flour (approx 40-50g) for the mixer to bring it together. Any ideas why it was so wet? I’ve just set it out for the 20 minute relax and it was incredibly sticky and hard to gather together - more like kids slime. I have no idea why the flour didn’t want to take on 65% water. We’ll see what happens when I come to ball it in 20 mins.
following, hope the pizza turns out okay
Hmm. I can now report back. The dough had GOOD flavour. I think that’s about the best I can say. I’m sure the negatives were down to me:
1. When I came back to the 20 minute rested dough, it had relaxed as expected but was still very sticky. Far more sticky than Adam’s rested dough was in the video. I had to dust it liberally with flour just to be able to handle it because, without that, each piece I tore to make a 280g dough ball stuck like crazy to my hands. Just dusting my hands with flour didn’t help enough: the dough immediately absorbed it and then stuck to my hands. I didn’t try wetting my hands (to see if the dough would be unable to stick to wet hands) because it just felt wrong to contemplate adding even more water to this situation.
2. I carefully balled the dough (and I’ll say now that my technique is not great) by rotating it gently while holding it and tucking the dough under itself until I had a smooth top and a generally circular shape.
3. I put the dough balls into my proofing tray (a lidded but not 100% sealed container), left it out for an hour then into the fridge for 24 hours. The dough balls expanded significantly sideways without rising vertically too much. They merged into one six-sectioned mass but remained easy to visually see the separate dough balls. In future I’d have to use a larger proofing tray: they needed around 20x20cm clear space if I wanted to prevent them merging/touching. Between 4:18 and 4:33 in the video, Adam’s balls (steady) didn’t seem to expand much: they were almost touching at 4:18 and were only slightly more merged after the hour. When he balled the dough, Adam says “they’ll last a few more hours in the fridge” So is it a rule for Biga that, because they proof/ferment for 16 hours on day 1, you shouldn’t let them sit much longer after you ball it? I.e. you have a few hours to use it and then all bets are off?
4. I took the dough tray out of the fridge about an hour before I wanted to begin making the pizzas. The dough was, again, very sticky in the tray and was firmly stuck to the bottom and sides of the tray. I had to throw quite a lot of flour on top but that wasn’t enough so I had use my scraper to get between and then under them, like scraping paint off a wall, and, because of their size, they stretched and clung to everything and each other for dear life until finally letting go. Should I have oiled/floured the tray before I put the dough balls into it? I noticed that the longer the tray sat out at this point, the more the dough continued to puff and swell in the tray.
5. Here’s where I started to get frustrated. I liberally floured my clean, smooth counter and gently laid the misshapen dough ball onto a decent pad of flour. But when I began to gently press the dough from the 12 o’clock position (about 3/4” in from the edge) and work my way towards the 6 o’clock position, I found that my dough was significantly more elastic than Adam’s.
I have often had this issue; the dough simply doesn’t want to stay at the size/shape it is pressed/stretched to: each time I do a vertical line of presses, the base gets longer but the sides pull in. Then, as I begin small presses towards the sides to work back up to 12 o’clock, the top and bottom pull in. And so it goes: I end up with a small, misshapen base which has fought me all the way.
Previously I have been told (I have this issue a lot) that I used the wrong flour, or overworked the dough, or didn’t let it proof/develop for long enough, or left it too long when balled and the gluten got too strong, or didn’t take it out of the fridge for long enough before stretching it so it was too cold and tense (we’ve all been there)…
6. I don’t like wasting food but I only needed two pizzas and I had six bases and their increasing puffiness made me think it was now or never, so I tried using the DJ method and the knuckle method to stretch it and even the steering wheel and gravity method. I tried the old slap method too.
Each time, it resisted the stretch until (each time) it would finally seem to cooperate but actually would just end up (EVERY TIME) being super thin in the middle. I had 3 tear-throughs and 2 near misses. Maybe (likely) that’s my poor technique but I can’t help but feel that Adam’s dough at 4:45 looks FAR more cooperative than mine did and I think that must help reduce tearing/over-thinning because when you press down, you’re not having to press so hard or so often that your fingertips are pushing the dough to nothing. Instead, Adam’s pressing is compacting the centre which adds material to the base while also stretching it.
So, whereas Adam took a 6” dough ball, left the outer inch alone and turned the inner 5” into 11” of pressed base, I took a 7” dough ball, pressed/stretched the middle 2” into nothingness and then pulled the outer 5” into a crust.
So the outcome was a crust that only puffed up mildly in the Roccbox, a misshapen and too-small centre which was too thin and had holes (which are impossible to handle when it comes to a pizza oven: you just end up with melted, burned, wet ingredients stuck to the stone, preventing a good cook for the next one that goes in.
I think I need help with the recipe (too wet), guidance on the proofing (short (few hour) shelf life for this recipe?) and an in-person class on stretching and shaping. I’m not going to give up, but it’s a lot of work for such a frustrating result. Thanks if you read this far!! I don’t think I’m ready for all the molecular science that goes on at pizzamaking.com; it wouldn’t be so bad if this was a subject with only one correct method/answer but I find the thousands of different sworn-by surefire methods/recipes a little overwhelming.
TL:DR - I suck at making pizzas.
And here’s where you get to flame me: if I could make a pizza like this, my life would be complete: ruclips.net/video/HgWUOTRct6s/видео.html
@@maddoctor99 How was your window pane test? Was it good? Bread making is one of those thing that definitely benefit from someone beside you, but we do with what we have.
@@LoremIpsumProd I didn’t actually think to do a windowpane test - I should have. Mind you, from what I’ve read, the windowpane test shows whether the gluten has developed sufficiently or not but if it hasn’t, then I understand that it might be because it hasn’t had enough proofing time but could just as easily be because the dough was overworked. :) So, I’m kind of afraid to DO a windowpane test because, if the dough fails, I really don’t think I’d know what to do about it: I could end up waiting days and it’ll never recover if I overworked it in the first place. :)
Hi what mixer are you using
Sunmix6, expensive but excellent
@@thujavon62 Thank UU
انت ارائع جدا 👍👍👍👍👍👍👍👍👍👍👍👍وعملك احترافي مبسط
شكرا لك من الاعماق♥
اتمنى اجد طريقه للتواصل معك.
Will this work without the malt ?
Maybe replace malt with honey.
How about the mixer? Does anyone know the brand? Or amazon link?
Did you find out??
Sunmix6
If fermenting the biga in refrigerator (as the temperature is near 30°C) there's no problem if I do the little hole in the film covering the box (as the refrigerator is "no frost" I'm afraid is going to dry the dough.
Maybe if there's a little hole doesn't do anything.
Where to buy this dough mixer??
Sunmix!
@@gozney I wish there was a direct link in description
I’ve followed each step exactly the same yet the dough when completed and balling is very lumpy
how i can buy dome oven ? im from chile
Hi there, unfortunately we don't currently ship to Chile. Thanks.
ok but how do i make a pizza… roughly twice the size?
10 malt. Is this malt extract? Seem to struggle to find 'malt'
malt powder. it's used for flavour and to give the yeast new sugars to "eat". you can replace it with honey: slightly different flavour but same result in any other way.
Hey Guys,
i have no machine so i have to kneed the dough with hand. But it got too warm. So what can i do?
Hey! To manage your dough temperature try using ice-cold water or keeping the flour in the fridge for an hour before you mix.
Thank you for quick answer. How can i prevent the Biga Dough from getting many little clumbs. I think this happened in the fermentation process. I already tried to add water little by little, but in the final dough there was so many clumbs of dry dough that i had to pick them out.
@@gozney ❤️
Tried this today and was a massive fail probably on my part, but was so much more difficult without a mixer... both mine and my partners pizza went in the bin which is a 1st. Big fan of your pizza Adam, I'm just not at you're level yet clearly
Two dough balls were left over from this batch which I put in the fridge for 24hrs... the result was awesome! Thanks for the recipe 👍👌
What if your room temperature is 20-23 how long would you leave at out ?
What is that dough mixer?
Sunmix!
Love Adam Atkins but where is Joe??
Oh, I am used to slappning it down like that.
I would like to see one of these bigas mixed by hand, not everyone has a mixer and would be good to see the process.
Me to ..
Made this , and boy so much tastier and easier than all the other biga / poolish methods I tried. Top man
Warning: this dough VERY easily becomes too wet and clumpy. You will need to make sure that you don't try out the dough in the first fermentation step (use an air tight container, do NOT use plastic wrap as it will not be air tight enough to not dry out the dough over night). A spiral mixer is VERY important to break up clumps during the mixing stage. And do *not* add all of the water until you know for certain that the dough can take it / needs it. Good luck!
thx, exactly this happened too me today.
every flour is different, i have to try this again with less water and a mixer