Pistachio and Mortadella is probably the most underrated combo on a pizza. I like to use a pistachio pesto as the base (basically just pistachios, parmesan and oil) and top it off with burrata instead of ricotta. I'll definitely try adding cream and lemon.

I just made a biga mess by dumping all the water and 2 kilos of flour into a container that was way too small. Wouldn't recommend :( I also find it way easier to make the biga in a mixing bowl with an airtight lid, that way you can shake it in all directions and don't end up with flour everywhere (as seen in one of Vito's videos). If you don't f*ck it up like me, it really is super fast and low effort. Last time I tried this recipe, the dough ended up a bit too dry (65% hydration in this recipe already seems pretty low), but I let the dough balls rise for only 1-2 hours (biga mistake). That made it super difficult to shape the pizza, because the tension in the dough was like a rubber band, and the pizza would just pull itself back together, even after stretching it to the absolute limit. The pizza still turned out great, if a bit small; definitely better than the poolish recipes I've tried! I also ordered myself some diastatic malt powder (or "Backmalz" as we germans say), can't wait to see how this turns out.

great video ! I've never seen that spiral mixer before. Do you have any info on it? thanks

Are those stand mixers available to purchase?

Can someone tell me brand of stand mixer

Thanks, love the things you're doing!

Great video, if you want to freeze the doughballs should you follow all the steps and then freeze or freeze before letting it rise for 4-6 hours ?

Gotta to give this a try 😍

nah

😍😍😍

Really a very good pizza! And appropriate Italian language. Wonderful! Sergio (Sardinia, Italy 🇮🇹)

In that big yard of yours that tiny oven looks Kafkaesque!

Really a good pizza oven! Sergio

Where to find that nice, practical cast iron pan?

Beautiful musics

Can you use diastatic malt powder in the dough if you bake in a high temp Ooni oven?

Hi try to find a web buy your revolve spiral mixer. Where can I buy it? Thank you.

Shake shake shake, shake shake shake, shake your Biga! Shake your Biga!!

here in italu we use ricotta and pistachio creme for base, the problem with americans, you put too much toppings and cheese on the pizza,you must remember pizza is not a main meal...

I most definitely want to try this. A bit unsure about not putting the pizza back in the oven for another 20 seconds to just slightly crisp the mortadella. Very creative. I enjoy white pizzas with an Alfredo or ranch sauce.

Thank you for this video. actually i am Korean who want to do my own pizza restraurant. i am learning!! question! how long it can be used ???

Hello I am Md. Rifat Islam I am a professional youtube marketer expert, I checked your youtube channel and your youtube channel videos are very nice but you are not getting many views on your channel, that is only because your channel is not SEO. And SEO your channel will get many views.

Curious.. Why so much yeast in your BIGA?

EXCELLENT VIDEO My first time watching your video... Question: What Pizza Oven are you using? It looks like it is Propane Gas? and... do you have a video on how to do you Pizza dough? Thank you so much for sharing this great video

It looks amazing!

I have 1 question. Is there such a thing as over mixing? The dough has been in the mixer for 18 mins and I haven’t achieved the window pane effect. Should I continue even after the 20 mins until I get the window pane effect? Or stop at 20 mins no matter what. So I know what to do in my next attempt. Appreciate your feedback! I hope this is THE pizza dough recipe I have been searching for! Thank you for making this video!

Substitute to Diastatic Malt Powder?

La Burrata!

Sweet Pizza? Now that's something to tryout

I was in a restaurant and i ordered the Diavola Pizza. i thought I could stand the heat, but it was really hot for me 🌶️ It was about the start of the year

Lets get us heated up for the next Pizza!

The Pizzas are actually really interesting and exotic to the ones you find in restaraunts, and that is what makes them special.

See ya tommorow

That pizza looks very delicious! I'm newly subscribed! 🍕

Superb and awesome quality pizza 🍕 recipe 👍 best wishes to you 😋 😊 God bless you 👌 you are my KZbin family 👪 member 👌 all the best ❤ 😋 good night 🌃

Where can I find the episode on dough management ? Nice work on your pizza making.

Thank you, Sir. Been looking for a straight forward 24h dough recipe and I will definitely try this one out. Looking forward to your future videos. Best regards from Sweden.

Great video! Can't wait to see the journey.