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Modern Neapolitan Pizza - Contemporanea - BIGA

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In this video I show you how to make the dough for a Pizza Contemporanea, the modern way of making a Neapolitan Pizza. Of course, at the end we will bake a pizza.
Link for the Tomato Sauce: • Original Neapolitan To...
Link for Stretching: • How to Stretch the Piz...
Link for Backing in a normal Kitchen Oven: • The perfect Pizza out ...
Link to the NO KNEAD Dough: • Pizza Dough NO KNEAD -...
Link to the Real Pizza Napoletana: • Real Neapolitan Pizza ...
Ingredients for 3 Pizzas Contemporanea with a diameter of around 30-33 cm:
BIGA
250g Flour Type 0 or 00 (min. 13% protein and W 340)
125g Water
0,6g dry Yeast
Main Dough
250g Flour Type 0 or 00 (min. 12% protein and W 260)
225g cold Water (Hydration 70%)
15g fine Sea Salt
0,5g dry Yeast
Procedure:
Dissolve the yeast in the water and poor it into a box with the flour.
Mix everything with shaking the box only or use the spatula. The result shouldn’t be a homogenous dough, we want to have only little pieces. The whole flour should be absorbed.
The BIGA needs to be covered and we let it rest for 24 hours at room temperature.
To produce the main dough, add the BIGA into the bowl of a mixer. Add the flour and the yeast and around 50% of the water. Now mix everything.
Then add the salt and add the remaining water in very little steps.
Knead everything until the window test works.
Make a ball and put this dough ball into a box and cover it. Let it rest for 1-2 hours at room temperature and put it then into the fridge for around 10 hours.
Directly out of the fridge form 3 pizza balls, put them back into the box and into the fridge.
Around 4 hours before baking (depending on the room temperature) take it out of the fridge.
At 18 degrees around 5-6 hours before, at 20-22 degrees around 3-4 hours before and above 22 degrees around 1-2 hours before.
Preheat the oven to 420 degrees.
All temperature is in degrees Celsius.
Stretch the pizza by hand to 30-33cm and let a crust of 2-3cm and don’t press the crust.
Add the toppings - Tomatoes, Parmesan, Basil, Mozzarella Fior di Latte (and the other toppings) and Olive Oil.
After baking again Basil and a bit of Olive Oil.
My name is Juergen Einfalt.
I live in the wonderful Allgaeu and I'm a passionated Hobby-Pizza-Baker and Hobby-Baker. I'm happy to share this passions with you. I try to upload every week a new recipe around Pizza and Bread. I want to share theoretical knowledge as well.
I'm looking forward to see you on my channel.
Your Juergen

Опубликовано:

6 сен 2024

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Комментарии : 19

@simonouellet4605 2 месяца назад

Great video sir. Thank you

@simonouellet4605 2 месяца назад

How hot was your pizza oven ?

@Pizza-And-More 2 месяца назад

Hello, the oven had 420 degrees C.

@lostinnippon Месяц назад

Thank you for another useful video,, you mentioned the oven temp, is 420°C for the interior of the oven and for the stone 370°C, OK?

@Pizza-And-More Месяц назад

Hello, many thanks. Sure, this is the right temperature. A few degrees plus or minus doesn’t matter.

@tsarbo 2 месяца назад

Once again a great video with lots of useful information! Thank you! Can I ask what’s the model of your dough machine? I also have another question, I don’t have a dough machine, just a regular stand mixer with a hook attachment I’m having trouble getting the dough to come together now that it’s summertime, I’m guessing due to the high temperature in my kitchen (it used to work better when it was cold weather) so I resorted to mixing everything in the mixer until everything is incorporated nicely and then do 3 or 4 rounds of stretch and folds every 30 minutes. Does this time I do the stretch and fold (around 2 hours total) count as the 2 hours of leavening in RT or should I leave it an additional 2 hours in RT after? Thank you!

@Pizza-And-More 2 месяца назад

Hello, Thanks a lot 😊. This is the FAMAG Grilletta im5 10v. One thing you could also do is cooling all ingredients down in the fridge, also the flour. And use ice cold water with ice cubes. It also works of course with stretch and fold. Then this time could be counted as RT leavening. Hope this helps.

@tsarbo 2 месяца назад

@@Pizza-And-More Thanks for your help. I already put the water in the freezer for about 20 minutes before it goes in the mixer but I'll also put the flour in the fridge next time and see if it helps

@dublindave78 2 месяца назад

Fantastic video! Thanks for detailing the whole process. One question: my mixer only has 1 speed. I assume i can just mix the dough for longer to achieve the same result? I'm thinking around 35 to 40 minute mix until the dough is released from the bowl

@Pizza-And-More 2 месяца назад

Thanks a lot. Sure, no problem. Don’t concentrate too much on the time. Knead until you can make the window test.

@dublindave78 Месяц назад

@@Pizza-And-More ... So i made the biga yesterday, and tried mixing today. The mixing didn't go well, and i'm not sure why. The dough wouldn't form any gluten, and wouldn't 'pumpkin' in the machine. I mixed for over 1 hour, and allowed it to rest in the bowl, but no joy. Could the problem be the dough temperature? After so much mixing it was very warm (IR thermometer said it was 35C). I used cold water from the fridge, but that didn't cool it for long.

@Pizza-And-More Месяц назад

@@dublindave78 this sounds not too good… Please tell me which flour you’ve used. Have you added the water in very little portions? Have you used a scale for your water and the other ingredients? 35 degrees is too much. This might damage the gluten structure. Also mixing 1 hour shouldn’t be required. But this depends of course also on the mixer.

@dublindave78 Месяц назад

@@Pizza-And-More ... Thanks for the reply. The flour was Caputo Pizzaria, and Canadian manitoba flour. I used a scale for the water, yes, and added very slowly. The dough wouldn't stretch and there was almost zero rise in the oven. Seems the gluten structure wouldn't build in the mixer. My mixer is a Famag IM-5S (single speed). I find the mixer really hard to use... I think i mixed it for too long

@Pizza-And-More Месяц назад

Well, the Pizzeria is a good flour but I wouldn’t use it for the Biga. Maybe for the refreshing or for dough with a maximum leavening time of 24 hours. Your mixer is great and it shouldn’t be the problem. I would suggest for the next time, to use less water. And then when you are used to use this amount, then increase the water by maybe 1 or 2 %. Then you will learn to work also with higher hydration. It is very hard to find out where the issue sits only over a chat.

@amything Месяц назад

I stopped watching your videos because your German videos got recommended to me so you went off my radar tbh. A assumed you stopped making English content. Today I realized that is not the case. Might be good idea have sperate channels? Anyway, regardless, I´m back!

@Pizza-And-More Месяц назад

Thanks for this information. I already thought to separate the languages into two channels. I hoped RU-vid is that intelligent to show the German videos only to people who set their browser language also to German. Anyway, I think you are right.