100% Biga Pizza Recipe 2.0 (NEW METHOD for Contemporary Crust!) 

Love your videos. Can’t wait to see the channel grow.

Looks great, I will give this a go. Thanks.

Thank sfor the recipe! Trying it out tonight

Great looking pizza!

just a few days before receiving my pizza oven! i'll give it a try

Wow Julian, I only half considered an electric oven before watching this video - that was a serious pitch. For those of us who know the difference, you're a top tier for pizza channels. Salute to your success!

Eres un Artista Julian

Amazing!

This looks fantastic, love your work! What if I wanted to make more than 3 pizzas, simply double the recipe?

Amazing videos bro. It's helping me learn more about pizza making🍕🍕 what dry yeast and flour did you use? I also was wondering if you would make a video recreating the Costco pizza and another video recreating the strombolis from sbarro's pizza that i used to love as a kid in the mall. Something about that test i will always remember the Costco pizza and the Sbarro stromboli 😍❤😊🔥 :) thank you for all the hard work you do and it's much appreciated. :)

Looks great! Gonna try it today. What speed are you running your Sunmix at?

yo da man my friend !

Great, very good looking pizza for sure. I follow a similar recipe a canotto style dough with similar results, hight hydration and long fermentation. I just spent about 3 months in Italy, two weeks ago we took a day trip to Napoli and we had pizza at Da Michelle pizza famous since 1880. The dough is totally different from the biga contemporary dough. The pizza was good, but we enjoy more the contemporary style. My next batch of biga i'm going make I'm adding a this sour dough stabilizer called Lamedy Speciale miscela a base pasta madre. it's made by 5 Stagioni. I was wondering if you are familiar with this product? It's hard to find here in states, I brought it from Italy. There are a few video's on the Lemady. Thanks good work.

Thanks for the great video, do you oil the inside of the little dough ball container? I'm trying to understand how it comes out so easily and it doesn't stick

i have the ooni koda 12, but i can see more people using the roccbox instead, is it that much better? Great pizza btw ❤

Dude, I've been binging home gas ovens for awhile now and then your video came up. I was planning to get the Koda 12 because I can only use like 1lbs canisters for the gas burner. After some research it seems that the Roccbox burner can also work with such canisters and it just needs a regulator for it. Have you ever used it with smaller gas tanks?

I do this with my spiral mixer too. The hand made biga tends to get dry spots.

I always find it hard to transfer the dought to oven due to over proofing and stickiness any tips that can help with?

What type of flower do you use ? What is the W value ? Because you are talking about 72 hours it should have a very High W value

رائعه 👏🏽👏🏽👏🏽👏🏽👏🏽

Making this dough right now. After 48h and mixer it is soooo smooth and elastic🥰

Hiya Thank you for all your awesome recipes. question when you say you put the dough 3 balls to the fridge and they fermented for 72 hours is that from balling up or was a total ferment including the 2 days bigga ferment ie did you just ferment the 3 dough balls for 24 hours or 72 hours. Fab videos btw. I am a Deli Baker and are new to these Types of Pizza. Thank you for any help

Do you let the Biga come to room temperature before mixing the rest of the water and salt in? Or do you go straight from the fridge to the mixer?

Thanks for sharing and I definitely gonna give it a go! I don’t want to be rude but this isn’t biga anymore. It’s just dough with biga hydration %. Not that it matters if the outcome is this great 😁

I might make a video trying this out with my crappy tilt head kitchenaid

I tried your previous recipe, was great but super hard to work with. How low can the hydration go before losing the results?

btw regarding the flour is it necessary to use bread and 00 ? would AP be good for first tries?

Is there any difference between biga and pollish in terms of taste or texture? Which of your recipe do you recommend? Thanks from Switzerland

Do you mix the Biga like normal dough? Or do you use reverse to make the biga?

how much time before making the pizzas should I take out the dough balls from the fridge?

Beast

Another question what temperature of pizza oven for this recipe?

I 've always used my dough with poolish rather than Biga Julian, should I use Biga instead?

hello. I am not an English speaker, so I am leaving an inquiry using a translator. I'm looking at dozens of ways to make biga dough, and everyone has their own method. First, when making the biga dough for the first time, some people wait 20 minutes, others wait up to 2 hours, and then ferment it in the refrigerator for about 16 to 48 hours, Julian Sisofo's video, i can see him putting the biga dough into the refrigerator as soon as it's done. What difference does it make?

Could you share the temperature for baking pizza

What should be the temperature of biga 1st and last step please.

Can this also be made with fresh yeast ?

Can I freeze the unused dough ball after 72 hr fermentation?

the 72 hours of fermentation of the dough balls is on top of the 48 hours the dough was in the fridge?

That is a thing of beauty man but Mama Mia! That's a lot of $$$$ for a home mixer! 😳 I've got a KitchenAid which I don't like and almost never use. For my needs the good ole No-Knead method with a few series of Stretch & Folds over the course of an hour or two, followed by portioning and at least a 24 hour Cold Ferment suffices ✌️

5 days?

What bread flour did you use?

That is very high hydration dough. If my math is still good, this is 77% hydration. I have managed to get it done in Kitchenaid but I am afraid I will not be able to handle it during preparation. I should have done math before final mix and reduced amount of water. Other than that, dough looks very nice, stretchy and shiny.

How long did you mix the Biga?

Everytime I make dough with biga, there are lumps in it. I prefer the taste yes, but I use poolish instead

How manyo total daya of fermentation?

Just followed this as instructed but mine didn’t come out like his, after adding the 120ml of water while mixing and it didn’t ball up not at all. You just couldn’t handle it like shown in this video, I had to add more flour not happy at all.😢

Guttered I do no own a mixer 😢

Hypothetically what would happen if you used this recipe and then stretched it to the size of a NY and cooked it slow like you would for NY.

Do not have any pizza oven.

Doesnt' work with a kitchenaid. Biga is too dry and never incorporates the water after the 48 hour ferment. Waste of two days for me. Tried something new. NOw where is that 3 hour pizza dough recipe....

Just for funsies do a full hand kneading biga video. Do it for all the sickos.