50% Biga Pizza Dough (Without Dough Mixer) | Authentic Recipe For Pizza Dough With Biga

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Biga Pizza Dough By Hand (50% Biga) | Authentic Recipe For Pizza Dough With Biga
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📒About this biga pizza dough📒
In this video from Food Talks, you will learn how to make an authentic Neapolitan style pizza dough with biga. The best part about this recipe is that you don't need a dough mixer and everything is done by hand with no kneading required. This overnight pizza dough with biga has a particular flavor provided by the long fermentation and a very small amount of yeast which makes it light and easily digestible. It also makes a crisp, airy-rimmed and delicate pizza crust. Finally, the high hydration produces a softer dough which is ideal for cooking fast (under 2 minutes) in a 450C pizza oven, or in a regular oven if a pizza oven is not available (5-6 minutes).
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.
How To Make Biga Pizza Dough By Hand Step-By-Step Video Tutorial
⏰Time Stamp⏰
0:00 Intro
0:18 How to make biga preferment
2:38 50% biga pizza dough (final recipe)
Frequently Asked Questions
Q. When is biga ready?
A. This biga preferment is ready after 12-14 hours.
Q. How long will biga last in the fridge?
A. You can confidently keep it in the fridge for 3 days.
Q. Which is better biga or poolish?
A. Some say the biga the betta, others say poolish if you"re not foolish. Both will give great and similar results, so it's a matter of personal preference.
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Turn up the volume and enjoy our biga pizza dough recipe with relaxing music and food sounds.
We are really passionate about cooking and cuisines here at Food Talks, so our mission is to create relaxing and mouth watering cooking videos to inspire food lovers like us.
QUESTION - Have a question about pizza accessories, pizza dough recipes, pizza ovens, pizza making techniques, or anything else pizza? Post in the comments section of this video!
#foodtalks #Roccbox #Gozney #oliveroccbox
This video is NOT sponsored. Some product links are affiliate links which means if you buy something we'll receive a small commission.
❉ About this biga pizza dough
Learn an authentic recipe for pizza dough with biga method. This biga pizza dough is perfect for Neapolitan style pizzas and it will produce a fluffy & easy to digest pizza crust.
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Опубликовано:

23 июл 2024

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Комментарии : 36

@FoodTalksCo 2 года назад

Question of the Day ⚡ Which is your favorite, biga or poolish? Let us know! 👇🏼👇🏼👇🏼 ➡10 MUST HAVE Pizza Making Accessories ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1Jki3HxCEWU.html ➡How To Use A Pizza Turning Peel ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0_VOOL8lCGk.html

@purplelavender3249 6 месяцев назад

All you had to do is press the “more” and there it is. But added it again for you.

@roccosdough Год назад

Best , absolutely best video on making BIGA and dough by hands I have seen. Thank you !

@purplelavender3249 6 месяцев назад

Your directions are very helpful and simple!! Thank you!

@roccosdough Год назад

Very Nice !

@roccosdough Год назад

I love and use Polselli Classica as well, great flour !

@gloworm106 2 месяца назад

I'm a big fan of Polselli! Vivace is great as well.

@bonnys3015 2 года назад

I love this dough technique. No slamming, no pounding. My problem is trying to get an oven temp over 500°.

@FoodTalksCo 2 года назад

haha yes the oven is very important

@wilfredvandervelde8571 2 года назад

use a bbq with a pizza steel and 3 burners one on the back two on the bottom 670F

@bonnys3015 2 года назад

@@wilfredvandervelde8571 Thanks! That's a fantastic idea.

@mikesr3011 Год назад

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?

@ZoSiam 3 месяца назад

Wow

@ZoSiam 3 месяца назад

Looks so TASTY

@jasonkennethchan 6 месяцев назад

Very Nice!! Can you please adjust the ratio for preparing only 2 - 3 pizza balls? Can't finish 7 pizzas...

@renitch 6 месяцев назад

why baking at 400c? Can I go higher? as my oven goes to 450.. will there be a difference?

@ludigracic 8 месяцев назад

Why do you put 27C water in biga? I think final biga should be 18-22C?

@stevencpu7011 11 месяцев назад

my issue is when i am incorporating the biga with water and more flour/yeast... it has clumps...

@hotjono 9 месяцев назад

At this point, maybe try adding the water first, and let the biga dissolve until the clumps disappear, then add the flour

@prod.benjamin9540 Год назад

how does the taste differ between biga and poolish?

@roccosdough 10 месяцев назад

The Hydration.. Poolish is 100% equal water and flour, BIGA 45%-60% water to flour-- depending how you ferment it cold or room temp..

@roccosdough 10 месяцев назад

I feel BIGA is more fragrant than Poolish due to its slower fermentation.

@prod.benjamin9540 10 месяцев назад

@@roccosdough thank you! will try biga next time👍👍🙏

@sleepingbeauty690 2 года назад

No labels how much warer flour yeast. Wha the

@roccosdough 10 месяцев назад

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.

@iakinthos8 9 месяцев назад

0.2 yeast ? isn't that too little? most of the recipies i see is for 2-3grams yours 0.2grams is that correct?

@hobbyless4089 3 месяца назад

I think they meant to say .2%, not grams. And yes, it is a very small amount either way.

@siferuk 11 месяцев назад

Could have been so much better if you showed the stretching of the pizza dough balls.

@willmorris1676 Год назад

My dough looks much less hydrated than yours even though I followed the recipe amounts, do you have any idea why?

@luisaldana8222 Год назад

Maybe the type of flour you use

@TheTuneoftheweek Год назад

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! :)

@artistestudio 2 года назад

No recipe? Just showing how to make?

@FoodTalksCo 2 года назад

In description :)

@roccosdough 10 месяцев назад

@@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.