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
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.
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. 😞
Hi Julian, I've tried many biga recipes on RU-vid 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!
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?
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 !
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!
Hey there! And thanks for the recipe. I've tried it for the first time and was happy with the result, except for the crust aspect, a bit too burned at 400°C up/350°C down in my Effeuno P134H. Do you know at which temp do you cook to achieve such a nice leoparding? Thank you!
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.
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").
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.
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 ?
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
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!
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.
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!
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.
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".
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..
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.😊
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?
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.
@@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
@@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.
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!
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?
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.
How come after mixing 2:35 when I place the dough back into the fridge it loses the elasticity of the doug and becomes sticky. After mixing I have stretchy dough like yours but if fermenter for another 24 hours I cannot get it to look like your dough.
@@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???
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.
@@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.
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!
