How to Make a 100% Biga Pizza | Perfect Handmade Slow Fermented Pizza Recipe

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A 100% biga pizza is something any pizza lover should try making. When making a regular bread with a preferment or even a pizza, we normally only ferment a portion of the total flour in advance. Since this is a 100% biga dough, that means that all the flour will be pre-fermented before finalizing the dough. The dough is the preferment.
A biga is a ‘stiff’ preferment, meaning that is contains a relatively small percentage of water. 50% in this case. That makes this type of preferment ideal for making this type of dough as we can ferment it, and then add the remaining water with the remaining ingredients to bring it up to the final hydration percentage.
If you are a beginner and none of the above made any sense to you, then do not worry as you will be able to make this pizza without any of that knowledge with my easy to follow step-by-step instructions.
This is quite a forgiving preferment as it will not as easily over-proof. Perfect for a beginner baker.
📖 Get the recipe ➡️ www.chainbaker.com/biga-pizza/
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🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
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🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
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🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
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CHAPTERS
0:00 Intro
0:55 Ingredients & equipment
1:34 Making the biga
3:08 Pizza sauce recipe
4:21 Final dough
6:11 Bulk fermentation & folding
7:08 Dividing & pre-shaping
8:32 Final fermentation & shaping the pizza
10:38 Baking & final result
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#Bread #Baking #ChainBaker

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Опубликовано:

8 июл 2024

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Комментарии : 424

@ChainBaker 2 года назад

📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking

@sitaj6287 2 года назад

Recipe for pizza dough

@ChainBaker 2 года назад

It's in the link in the video description.

@buntzi 2 года назад

@@ChainBaker I did not understood the hydration though. From the recipe looks like 190gr water for 300gr flour, which would make it a 63%. The dough looks far more hydrated than that. What I'm getting wrong?

@aminahersi4431 2 года назад

Nice

@edukap1 11 месяцев назад

Biga

@ChainBaker 3 года назад

Do you love pizza too? 🍕

@ScribblebytesWorldwide Год назад

Of course!

@aorr8204 Год назад

Yaaaasss….❤❤❤. You should definitely have a ton more subscribes. I love the science explanations and of course the food😊

@rkarthik63 Год назад

Thi is probably the best channel on bread in the history of RU-vid! My bread skills didn’t improve until I chanced on ChainBaker channel 😊!

@magnificentmuttley2084 Год назад

Ahhh...yeah!! Who doesn’t love pizza?!

@ramil2021 Год назад

Yes

@Leguminator Год назад

This crust is insanely good! Pillowy inside the edge, just enough chew, crispy all around, no bending under the toppings. And flipping delicious to boot.

@VirginiaJimenez-gs3px 4 месяца назад

I made it today and it turned out pretty good. It's the best one I've made so far. I had to add a little more flour, 50grs to be exact, because my dough was too runny. But it turned out pretty decent if I do say so myself. It's the first time I could get the bubbles and the wholes on the crust and I was super happy about that. Thank you for this recipe.

@faradigiorgio6019 Год назад

This is the greatest food video ever. I am Sicilian and make the classic deep dish pizza with a simple sauce and cheese. This will be a wonderful addition to my table. Simple and timeless. Thank you.

@theimitanturproject8310 3 года назад

The video production of this video is one of the best i've seen so far. Good job !

@ChainBaker 3 года назад

Thank you so much 🙏 I'm glad that my new edits are being noticed 😊

@Sully365 2 года назад

i started making 100% biga pizzas about 6 months and 10 lbs ago :) SO FREAKING GOOD!!!!!!

@martynasmalikenas1736 2 года назад

Hey Charlie, thanks for sharing your recipe with us. Time and time again I return to this video which helps out a lot. One thing to add for people who do not have baking stones or pizza paddles is to dust a square piece of baking paper with flower and flatten out the pizza dough directly on it. Grab the pizza with baking paper, transfer it onto an oven grid and when you're ready for baking transfer it onto the baking tray in the oven. Works every time!

@FunkyaBass 2 года назад

This man’s technique is at the top, nice to see that ♥️ In italy We add tomato sauce raw and add mozzarella half way cooking, you could try that 🥰

@samiraba1 2 года назад

I followed your method and my pizza came out great. The dough was easy to handle and crust was very nice, thanks for sharing !

@DrGreenGiant Год назад

I love the stop motion of the ingredients. Really well done. Stuff like that makes a huge difference imo. Very encouraged to try this recipe. I've only recently discovered preferments other than sourdough, I've been having good success with poolish, but biga seems a lot more flexible so keen to try

@rrialb9371 2 года назад

I have never once heard of biga pizza before today, but I think I will become a biga fan! My favorite pizza is with onions, garlic and mushrooms...and sometimes with bacon pieces as well. I subscribed, and after seeing just two of your videos, I learned more from you than I have over the last year, watching countless bread and pizza dough videos. Now I understand why my failures failed, and my successes succeeded. Thank you!!

@ChainBaker 2 года назад

Welcome to the channel 😊

@kawkosh Год назад

Thanks, ChainBaker!!! As a new learner of “baking”, this kinda walkthrough is an absolute delight and yeah a winner!!!!! I learned a lot in 12mins. 😍 Yaaayyyy!!!! 👏🏻✋🏼

@roberta123465 5 месяцев назад

This turned out so well for me!! Thank you so much for your guides chainbaker, I recently started baking a month ago and since then I’ve only used your videos to guide me. Nothing was working until I found your channel so you’re truly one of a kind, keep it up!

@ChainBaker 5 месяцев назад

That is great to hear! Happy baking 😎

@DavidHarleysonRoute66 2 месяца назад

A truly inspirational , no nonsense, no BS and all without the Narcissism , that goes with a lot of Neapolitan Style Pizza Videos , that you see here on YT… know what I mean !? Loved the ‘ Puddle! » reference !

@eugenetswong Месяц назад

Honestly, even the official Neapolitan pizza web site implies that they don't officially understand the science. I recall them saying that the salt must not be put in with the yeast at the beginning. Somebody needs to officially revisit out the worst techniques to see if the results are comparable. It seems that the biggest crust bubbles come from preferment the hydration stage, and the lack of covering of toppings. To test this, I will try to press down the edges, and then see what happens. Let me know if you want an update.

@kistina0101 2 года назад

This looks great. Thank you

@TheHighlanderprime Год назад

Excellent!

@mokcarmen6167 2 года назад

Just tried this and it's AMAZING!! thank you!!!!

@ChainBaker 2 года назад

Glad you enjoyed it :)

@kayecramond3263 Год назад

Def making this THANK YOU

@ninonvanuytrecht661 2 года назад

I made this pizza yesterday. This was so good. Thank you for this receipt. We all love it. This is my number one pizza now.

@ChainBaker 2 года назад

That is so awesome! 🤩 I'm glad you enjoyed it! On to many more great pizzas 🍕

@fyaras01 Год назад

I followed the steps and turned out amazing! Thanks a bunch man!

@ChainBaker Год назад

✌️

@themark3000 3 года назад

Thanks CB. I lost faith in my bread making skills till i found you. I'm more confident now than ever and i have you to thank for that! BTW your baking basics video helped me a ton!!! Thank you for that!

@ChainBaker 3 года назад

That is so cool! I'm glad I could be of help :) on to many more great bakes! 👍

@ChainBaker 2 года назад

Yeah you only need a tiny amount of yeast for the biga. Of course if you double the recipe then double the yeast too. It should be enough because it is fermented at room temperature👍

@mikemachen4170 2 года назад

Awesome. This is the first I've learned about this kind of dough.

@Remi-ni5uf Год назад

Very happy with result, easy to follow instructions, thanks.

@AnthonyLeighDunstan 2 года назад

Working in the pizza station, I loved making myself a northern version of pizza Tirolese that is adding the Gorgonzola! And a little tip that I found useful when forming the base is using a little semolina in the dusting. The grainier texture allows for a lot more slide and stretch across a flat surface making it easier to fan those fingers out and slip that sucker into a piping hot oven. It was a must during the dinner rush - 7-8 pizzas every five minutes. When it was working, it was goood. When it wasn’t… hell would be more fun… AND cooler.

@ChainBaker 2 года назад

I love gorgonzola! That is a great tip! I also love the bottom crust when it is baked with a bit of semolina :)

@hakimebahri2067 Год назад

thank you so much

@OSandGrain 2 года назад

Thanks!

@zoenguyen3851 Год назад

Yes thank you for sharing ❤😊

@anitaschvitz9749 2 года назад

I found you 2 - 3 weeks ago. I have literally made this 6 times since then, both as two individual size like you did and one larger pizza from the same size dough ball. 1 cheese, 1 bbq chicken, 1 pizza sticks and 3 pepperoni. A Great crust and a piece of cake to make or maybe easy as pie would be better. My new favorite pizza crust

@ChainBaker 2 года назад

That is awesome! I'm so glad you're enjoying it :)

@peterwilson5106 2 года назад

Must try great video Thanks

@fiveminutezen 2 года назад

That “Cheeky pinch of chili flakes,” got this video a thumbs up. Thanks for making great content. I found you just the other day and I’m telling anyone who will listen how informative your videos are. I never follow recipes, but I’ve been following yours and making great bread!

@ChainBaker 2 года назад

Thank you so much, Adam! 🙏 Happy Holidays 🎄

@maggsbufton1969 2 года назад

Oh, that’s brilliant! Pizza night is on the horizon!😊❤

@Velisena 2 года назад

Great video, i have a little tip. Bake the bottom with tomato sauce for 5 minutes, remove from the oven. Put toppings on en bake it another 5 minutes. This will compensate the low heated oven a bit.

@58harwood Год назад

Superb! Another Home Run! 👍

@VidMediumNS Год назад

Love your channel. I feel more confident in making all kinds of bread I was not so successful with in the past. Doughy and floury tortilla that was too thick in flour even when cooked. Bread that would not rise and was 100% dough in the middle. All of those days are gone thanks to you. I can't thank you enough.

@ChainBaker Год назад

🤩

@mrwiggiewoo Год назад

I will definitely try this. I don't have the patience for sourdough but this looks like a great way to get some good developed flavor without all the devotion 😄

@raybearNC 2 года назад

Thank you, Chain Baker for this awesome recipe! I'm new to bread baking and your tips are very helpful! I made this 4 nights ago, and it was amazing! I'm making it again tonight! So glad I discovered your channel! Subscribed!!!👍👍👍

@ChainBaker 2 года назад

Nice one! Cheers :)

@rewolfer Год назад

very different to my cold/long ferment pizza recipe that I've used for years... I have people coming round for pizza this weekend so won't try this then, but definitely next time! Looks good! Love preferment breads

@jacellhs9644 Год назад

Well explained. I’m going to try this. Thank you.

@jonnsmusich Год назад

I made pizza today using your preferment for the first time. (prepared late at night, left out in a cool kitchen and ready twelve hour later.) Also used about ten percent semolina in the non pre ferment flour. The main difference is using anchovy and pepperoni, and plain tomato we process and freeze from the garden. The pre ferment makes the difference in taste. I've baked bread over twenty years and have learned a lot from your series. Bread is better than ever. Thanks

@ChainBaker Год назад

Awesome! :)

@NikiTengokunoshi Год назад

Made pizza by this recipe, it was the best I ever had. Thanks for your amazing content!

@ChainBaker Год назад

😎👍

@songgustafgard Год назад

I am glad you said something about the sauce. For some reason the topic of sauce and toppings is something people are highly opinionated about. Once again, you did an awesome at explaining the possibilities and the approach rather than just the recipe. I'm in team raw sauce myself. I also don't mind a bit of pineapple or peaches on my pizza in the right context. Great job!

@ChainBaker Год назад

It's up to our own taste at the end of the day. No one can tell you what is right or wrong 😉

@solidTONER 2 года назад

Wow we use to struggle so much making it and you made it seem so easy!!

@ChainBaker 2 года назад

Everything looks easier when someone else is doing it 😁 I'm sure you'll get there with a bit of practice 👍

@lubasulpovar5081 Год назад

Thanks The Best Baker I have ever seen 👍👍👍💝

@ChainBaker Год назад

😍

@pcartier2567 Год назад

Looks awesome 🇨🇦😁

@peytoia 2 года назад

this recipie owns i messed up every single step and still got something delicious

@JRattheranch Год назад

Has to be on my....."Must try soon!" list ! 👌🤗

@moonpigeon 2 года назад

Awesome. Cheers

@angelabadolato5898 7 месяцев назад

Wow Charlie another great recipe I am so greatful for you

@theacase8738 Год назад

Yes. I make my own pizza dough. No paddle. Parchment paper. I see I have something to aspire to after watching your bake.

@eepp Год назад

the editing of this video is amazing; so much work in there

@lashonda_bakes Год назад

I thank God for your channel you taught me so much and I am so thankful I add to subscribe you inspire me to continue baking as you continue to share these technique, also i must say thank you for helping me with my Lab with the video 'How does sugar affect bread' once again A Big Thank You 🤗

@lexwells4763 2 года назад

I used to think my favorite Pizza was Neapolitan. However, after tasting a tavern style pizza I just don't know anymore. Neapolitan is my go-to style pizza, but I do like the tavern style more frequently because its not a meal. Its more of a complimentary pizza that is eaten when having drinks. I'm told everything will change when I try a deep dish pizza because it has a buttery crust.

@brindatakley9858 2 года назад

It is mesmerising to watch ...will definitely try 👍

@ChainBaker 2 года назад

Let me know how it turns out :)

@katherinehood2851 Год назад

I made one margarita and one pepperoni pizza using this dough tonight and it was the best pizza I've ever made! Now I've gotta get a pizza stone or steel!

@ChainBaker Год назад

😎

@gmanGman12007 2 года назад

I've done poolish neapolitan, sourdough neapolitan but I am yet to try biga, this looks awesome and I know what next pizza session will be like! This or NY style.

@bontejonathan4591 Год назад

first receipe i see biga like this usually it s seems strands of flours btw verry good result !

@barbaras8562 Год назад

Love your channel. Inspiring me to be better. Tyvm

@ChainBaker Год назад

🙏

@marjanyd1703 2 года назад

Wowwww😍😍😍😍that was the great one 👌

@DanieleNiero 2 года назад

I'm Italian and I approve this video! :D

@ChainBaker 2 года назад

😍

@manosfarfarelos8666 2 года назад

Great recipe, the thing I learnt on this channel is regarding dough temperature and fermentation times, which I knew as a concept but never looked into it properly. Nice one! One small tip from me: Try to not cook the sauce, as the sugars from the tomatoes release during cooking and too much thermal processing can end up making the sauce acidic after the pizza is cooked. The amount we put on the pizza is normally low but if the initial cooking has reduced the sauce a lot there's still a risk of that happening, something you will pick up if you use the leftover sauce as a dip. I normally use 50 g of tomato puree for 1 can of tomatoes and it helps get a decent consistency, which helps shift my focus on herbs and seasoning to achieve the desired flavour, keeping it uncooked until pizza goes in the oven.

@ChainBaker 2 года назад

Great tip! Makes sense :) Cheers!

@manosfarfarelos8666 2 года назад

@@ChainBaker just like all the info you give out, a reason why I follow this channel is because things make sense 😁 can't help it, curse of being an engineer is that everything has to make sense 🤣

@vijaysthalekar 2 года назад

Wonderful tasting pizza bread. Superb crusty and aerated. Used the exact recipe and procedure. Thanks 😀

@ChainBaker 2 года назад

Awesome! I'm so glad you enjoyed it :)

@erezcohenbox Год назад

I find that handling Biga kneading by hand (like you do here) is the best method comparing to use of a home mixer. This will eliminate the dough overheat as it takes the mixer long time to deal with the biga. Thanks. I wonder if no-knead method can be apply here as well 🤔👌

@Walthanar 2 года назад

At last, a non Italian baker who bakes an amazing Italian pizza! We Italians are pretty easily offended by unorthodox pizzas around the web, this is basically perfect. Ben fatto!

@ChainBaker 2 года назад

Thank you so much! It means a lot coming from a native 🙏😊

@danielleshelbourne220 Год назад

Yum! I love that you haven’t a stack of toppings. Keeping it nice and simple allows the pizza dough to shine. Why put all that effort into developing taste in the dough to overwhelm it with toppings. 👌 🍕

@Jeepy2-LoveToBake 2 года назад

First time making pizza from scratch using this recipe. The Biga fermented for 18 hrs, the Dough cold-proofed for 18 hours. Various toppings used: homemade fresh tomato sauce(not cooked) - blitzed canned tomatoes, Sicilian oregano and roasted garlic; cremini mushroom sautéed with roasted garlic, herbs, olive oil and white wine; sautéed shitake mushrooms with herbs and white wine; pan-fried shallots; arugula and sage (both from the garden); fresh burrata cheese and grated Parmesan Reggiano. I used semolina to dust the parchment paper, and shaped directly on it. Shared the other two pizzas with family. Thanks @chainbaker for this recipe - plan to make it again!! 🍕🍕🍕🍕

@avouzas 2 года назад

Great content! Some questions that comes all the time with the preferment are the following: 1. How is the initial dosage of yeast (2 pinches) scales up when dealing with bigger quantities? 2. Answering the above: Is it the same for poolish? Thanks for a feedback!

@ChainBaker 2 года назад

One pinch is about 0.1g, so just multiply that amount to scale it. Same goes for any preferment.

@roseramos8213 2 года назад

Nice

@user-fq7ku9rw3j 8 месяцев назад

you have inspired me to start making sourdough again, got lazy and started buying it at wild flower bread company

@ShopperPlug 2 года назад

Favorite pizza is the one made with Altimo Caputo 00 red/blue flour.

@saletecarmo6165 Год назад

Amigo de voz linda !! Preciso muito da tradução dessa aula 🍕🙏👨‍🍳😍

@4speed3pedals Год назад

I am anxious to finish my leftovers and make this type of dough. I have never eaten pizza with dough made this way. If you have a length of clean string, Lay it flat on the table and stretch it out, then carefully slide it with a sawing motion between the dough and the surface. This usually allows enough air to get the dough free of the surface. Another way is to construct your pizza on the peel. You can sprinkle farina lightly over the paddle before setting the dough on it. Now build the pizza and if it is sticking to the peel, again use the string method. I used to work in a very busy pizza shop and this is a method the owner devised. It saved making a mess in the oven having pizza slide halfway off the peel and possibly folding on the oven deck.

@ChainBaker Год назад

Awesome! Cheers for the tips :)

@esamesmail1626 3 года назад

This recipe is interesting, I liked the final results, really good, I will try it soon 😁, And great video production, good job 👏🏻.

@ChainBaker 3 года назад

Thank you 🙏😊 Let me know how it goes :)

@ChainBaker 2 года назад

Multiply the recipe by 4 and you will get 4 large pizzas out of it 👍

@jamkpa Год назад

Favorite pizza is Detroit style and/or New England pan style.

@MahsaHanifi 3 года назад

Great video! Loved the final result :) could you please also make deep dish (Chicago Style) pizza

@ChainBaker 3 года назад

Thank you! 🤩 Here is one I made some time ago - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-65jqYIizJLI.html I also have a sourdough version 👍

@juliancantarelli 2 года назад

I'm gonna try it this weekend. I always do a bulk fermentation of 2 hours, then form the individuals pizza dough and send them to the fridge to eat during the week. I often make 4 320 grams pizza dough on Thursday so we ate a 24hs fermentation on Friday, a 72 hours fermentation on Sunday, and the other 2 probably on Wednesday or whenever there's a football (soccer) match.

@ChainBaker 2 года назад

Your method sounds more convenient :)

@juliancantarelli 2 года назад

@@ChainBaker i think I'm gonna stick to my method. Yesterday I tried biga and it was complete failure :(

@juliancantarelli 2 года назад

@@ChainBaker disregard my other comment, it got actually really good. However, i think 70% hydration is too much for me to handle.

@50sKid 2 года назад

Check out a book called The Elements of Pizza by Ken Forkish. It really opened my eyes on some things about the methods used for making pizza and how they differ from making bread.

@ChainBaker 2 года назад

Cheers for the suggestion! :)

@welcome2moscow 2 года назад

Thank you for video. The first time i made bigga pizza it bubbled up in the center. Pizza with poolish turned out better.

@roccosdough Год назад

Awesome video thanks ! You have proven BIGA dough by hands is possible without a mixer as most all Pro Pizza Makers swear a machine needs to be used. I agree with you by hands is possible which I do and you proved it here as well. So thank you !! How many grams of flour did you use ?

@ChainBaker Год назад

You can find the written recipe in the link below the video ✌

@abdullfa 2 года назад

Thank you for all your educational videos I am learning a lot, I have a question when you talk about oven in English do you mean the lower heating element or the upper one or both?

@ChainBaker 2 года назад

Mine only has the upper one. But I would suggest using both for best results.

@l-17 2 года назад

Great video, very well explained and with the vibe to encourage people to go for it. Ps. In other recipes there are sometimes more explanation according the flour they use, can you mention the protein content of your used flour?

@ChainBaker 2 года назад

Thank you :) The flour I use in pretty much all of my videos has a protein content of 13%.

@anitaschvitz9749 2 года назад

Just saw the 100% Biga Ciabatta video. Making the Biga now. Looks like Samiches tomorrow, can't wait.

@ChainBaker 2 года назад

Let me know how it turns out ;)

@zeynabazimi7442 3 месяца назад

Hi. Thanks for all your great videos. Can I use half of whole wheat and half white flour? Thanks

@ChainBaker 3 месяца назад

You can. But increase the water by 30g or so.

@almonies Год назад

I wonder if bread flour really makes much of a difference over everyday cooking flour? 😋 that does look gooooood. I'll have to see which pizza is better. Thanks

@ChainBaker Год назад

It makes a huge difference ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-al--1T_9lgM.html ✌️

@YuvalShahak 2 года назад

Hello from Israel... What a wonderful channel! I enjoy it a lot. Please advise if the first preferment is at room temp or in the fridge 🙏

@ChainBaker 2 года назад

At room temperature. Cheers :)

@TheWrightStuffWorks-1 10 месяцев назад

Hey Chain Baker, I find your videos as some of the very best available. I often watch several, especially when it is raining, and I can skip farm work. Here in WV USA, we use corn meal on the pizza peel to slide the pizza to the stone or steel. Have you ever added lemon juice to your pizza dough? Thanks! From WV.

@ChainBaker 10 месяцев назад

Oh yes corn meal works great. I have not used lemon juice in pizza dough, but I have done some experiments with it. Here's a video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NA7Vq59igBw.htmlsi=7PZgLntsZb5rcy9h Cheers ✌️😎

@SilentBloedius 2 года назад

Third attempt at this finally got it right and the taste and crust turned out fantastic. Turns out previously my dough was overfermented and the final dough portions were extremely sticky and structurally weak. Thanks to the baking principles videos I managed to troubleshoot the issue! I struggle to get temperature into my dough with the slap and fold method. The dough turns out nice and smooth but barely above room temp (22 °C). Any tips?

@ChainBaker 2 года назад

You could add slightly more yeast to compensate for the low temperature.

@juliecheong3027 2 года назад

Hi Charlie! Can the final kneading be done in a stand mixer? Will the result still be the same as stretch and fold? Thank you.

@ChainBaker 2 года назад

You can certainly do that. Just make sure your mixer bowl is not too large for this amount of dough. If I was making it in my 7qt kitchenaid I would need to double the recipe so that it can mix if effectively.

@SanjutaInkaew123 Год назад

Thank you.

@ChainBaker Год назад

✌️😎

@lubasulpovar5081 Год назад

My dream is to eat your baking Goodies 😜👍👍👍

@ChainBaker Год назад

😁

@CMe48282 2 года назад

If you mix all the ingredients at once and then keep in the fridge for a day or two would it achieve the same effect? Thinking the flavor would develop over time similar to what the biga would provide.

@antoniobanares6815 2 года назад

Kind of magic magician you are😨

@DrChimRichels Год назад

Thank you for the video. Just wondered why you didnt use durham wheat flour for this pizza?

@ChainBaker Год назад

I like it with either flour. This time I felt like using regular wheat. Works great either way ✌️

@bigboot762 2 года назад

I guess I'm gonna try this today. And yeah, you're absolutely right about the pizza stone. One of the best things that I bought.

@ChainBaker 2 года назад

Since this video I have bought a pizza steel. That thing is even better. Well, compared to the stone that I had 😂

@michaelcorcoran1214 Год назад

Love your videos you're teaching me how to bake not just recipes. Would like to help to support you with my Amazon purchases. I had a friend that had a channel in California and he said that as long as I went in to my shopping and one of your links all the things that are purchased you would get credit for is that correct? Keep on baking

@ChainBaker Год назад

That is correct. Cheers for the support 😁

@OSandGrain 2 года назад

Gonna attempt this dough with my tiny cast iron, I'll divide the dough into 4 balls and hopefully nail at least 1 good pizza out of them. Thank you for the instructions and other informative videos

@ChainBaker 2 года назад

I think it will be pretty cool to make tiny pizzas 😁 let me know how it goes :)

@OSandGrain 2 года назад

@@ChainBaker this was delicious and an awesome experience. Thank you!!

@ChainBaker 2 года назад

That is awesome! I'm glad you enjoyed it :)

@type670 Год назад

Could this same recipe be used for foccacia? They seem like such similar bread types. I'm really learning a lot from your videos by the way so thanks so much!

@ChainBaker Год назад

You could do! I have a few dedicated focaccia videos on the channel too :) 1) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-426sTdKmCds.html 2) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-FNHtCVfHFCM.html 3) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-CRrLkWhTJzY.html 4) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0OZw7zR5ueM.html

@thienbao5880 2 года назад

Thanks and love the way you show us how to make a slow fermented dough for pizza. May I want to know your first fermentation I see that you let the dough in a shelter, I think I must let it in the fridge isn't it? Or I can let it outside with room temperature for 12 to 24 hrs? At my place, the temp is about from 30 to 32 Celcius degree! Thank you!

@ChainBaker 2 года назад

Hey! Thank you so much :) I kept the dough out on the kitchen table. The temperature was around 23C. Your kitchen will be a bit too warm so what I would suggest is either use very cold water that has been refrigerated or you can also chill down the flour. Also keep the dough in the coolest place in your house. Then it may be ok after 12 hours. You will have to experiment to find the sweet spot as it is hard for me to tell you exactly :) Hope that helps.

@thaohong3967 2 года назад

Thank you so much. I did it yesterday and I chilled the dough by letting it above cool water with the temp about 23 to 25 celcius degree in 12 hours. And I baked a nice pizza dough for my Child. Thanks again for this adorable recipe.

@carloscarvalhar9129 2 года назад

I live in Brazil, where it's very hot also, so I let my dough in room temperature for about 2 or 3 hours (just to ferment and double the size) and then I put it at the fridge, at the bottom shelf where it isn't so cold. It can be keeped there for almost 40h.

@PhuongThao-iv2gg Год назад

@@carloscarvalhar9129 Thank you for your tip. I will try this becase at my place this time the temp is so high, about 35 to 38 degree. I wonder how about letting the dough fermented at room temp!

@carloscarvalhar9129 Год назад

@@PhuongThao-iv2gg at room temperature in a hot day, the dough will ferment fast, increasing about 4 or 5 times it's original size, with very big bubbles inside it, but without structure. At the moment you put your hand in it, it will expell all the air and become a difficult dough to open the pizza

@NoMeWithoutYou1 2 года назад

Thanks for a great video. I noticed that the crust was a little stiff. Is that because of the olive oil? How do we make it more chewy?

@ChainBaker 2 года назад

I think to make it more chewy you would have to make it less airy. So, degassing it a bit more when shaping should do it.

@makingiteasywithliz 2 года назад

So, I want to add diastatic malt powder, and if all the flour is used in the biga, when would I add it? I'm thinking during kneading after the biga is ripe. I also prefer to use my stand mixer, is that ok?

@ChainBaker 2 года назад

Yes, the malt powder should ideally be added during kneading in this case because it will speed up fermentation and that is not what we want whilst the biga is rising. You can add it together with the yeast. A mixer will work perfectly. Medium speed 5 minutes or so, but be careful not to over mix it. Rather under mix and perhaps give it an extra fold during proofing.

@makingiteasywithliz 2 года назад

Thank you for answering my question. Love your channel.