100% Biga Pizza | Guest Chef: Adam Atkins | Roccbox Recipes | Gozney

[@koruki]

I have an Ooni Karu 16 but I really appreciate these great videos Gozney has been making available for everyone. I’ll upgrade to a Gozney once I improve my skills for sure. The Dome is stunning.

[@haunthunterify]

Nice and simple video. Clear instructions without the unnecessary extra talk. I am going to try this one next! Thanks for the recipe.

[@curt300s]

amen to that!

[@lifeinkorea333]

There's no better feeling in the world than a warm pizza box on your lap. Pizza makes me think that anything is possible. Love from Korea🇰🇷💕

[@brentschmogbert]

WTF did I just read? Bots are getting wonkier every day

[@PapaJustify87]

Oh… a Virgin 😂

[@RoyMcAvoy]

Perhaps, the best and clearest pizza dough with biga recipe on KZbin

[@noleencrozier412]

Made this today and got my best pizza results ever!thanks for making 100% biga so straightforward Adam, you're a legend 🙌

[@thomashovgaard3134]

not much different from poolisj imo

[@ludigracic]

@@thomashovgaard3134 For me, biga is superior to poolish. I just bought malt so im excited to see the difference.

[@romishamai]

Just tried it - got awesome results! Used Japanese rice malt instead of powdered malt, it’s just amazing how quickly the dough evolves at the final hour.

[@TheArtisticGardener777]

Simple. Clean. Perfect. The epitome of Neapolitan style pizza. Adam, you are an artist and a pro!❤

[@shaunkobrak5354]

This man and his pizza at Peddling Pizza are both absolutely god-tier

[@peddlingpizza]

You get a free pizza. 👊🏻

[@denblomme]

​@@peddlingpizzagreat recipe! Hard to incorporate the biga in the dough by hand though. Help is welcome😅

[@CookItYourself]

Made this last week, really nice soft crust, Really worth doing, will be doing it again with 2 different strengths of flour to see if there is much difference, also might up the hydration to 70%., great video.

[@Lovetone1983]

Made this without the diastatic malt, but I added a bit more dry yeast to compensate up front. The results were excellent! Malt ordered for next time! Another thing to note is that after the bulk, I placed that back in the fridge for 24hours before removing for a couple hours and balling up. Thankyou :)

[@obxgoldens]

I just made the mistake of not adding the malt powder or extra yeast. It took another 8 hours just for the dough balls to rise.

[@delaurinio275]

Alternatively use honey

[@matgggg55]

The malt and yeast do very different things…. Adding more yeast does not compensate, although most pizza flours already add diastatic malt so you don’t need to add it. It mainly helps with browning and a little flavor.

[@sniper10666]

The malt is not necessary I’ve never heard of it being used I don’t use it

[@iconmediaproductions]

I love my Gozney Roccbox!! Totally awesome pizza oven, and this simple dough recipe takes pizza cooks to a new level!

[@99maor99]

Awesome video, thank you! I have a question- how much time do i let the biga sit if my room temperature is 25 C?

[@aqsw57]

That's how a real pizza looks like, good job

[@thedalillama]

I've watched a dozen of these KZbin videos. Why do their pizzas look tastier than 98% of the pizzas I've had in my lifetime?

[@amogernebula3983]

Because it's italian pizza and not the americanized version

[@thedalillama]

@@amogernebula3983 Tough to say. I've been to Italy 7x and have had better pizza in the US. So far, I prefer California pizza and Newhaven and Boston pizza. The only memorable pizza I had in Italy was foccacia pizza in Florence, but it was sold by the kilo and man did it get expensive. I still think about it so it must have been worth it. I may prefer pizza done in the US because I know where to go. There's so much pizza in Italy that I really shouldn't judge. That would be a little like judging burgers in America based on McDonald's. Also, tough to complain about 5 euro margherita pizzas!

[@sw-sq9pj]

this is neapolitan pizza, not regular pizza.

[@amogernebula3983]

@@sw-sq9pj wdym "not regular pizza" This IS the regular one

[@sw-sq9pj]

@@amogernebula3983 Regular, Not Orginal ;) Thats not the pizza who everybody make and sell.

[@DrDaab]

Great Video Tutorial. I have to try this, as soon as possible. Thanks !

[@cb9198]

Promise One day god will bless me with an oven. I’ve been dreaming of a pizza oven ever since I was a kid and it seems like Gozney makes great ovens. I actually had my name on the list and had to cancel due to financial reasons but I’m trying my best. Great recipe.

[@emjbee101]

Great recipe. Most reliable biga recipe I’ve tried. Not too crazy on the hydration so doesn’t need kid gloves to handle 👍

[@HenrikoMagnifico]

Warning: this dough VERY easily becomes too wet and clumpy. You will need to make sure that you don't try out the dough in the first fermentation step (use an air tight container, do NOT use plastic wrap as it will not be air tight enough to not dry out the dough over night). A spiral mixer is VERY important to break up clumps during the mixing stage. And do *not* add all of the water until you know for certain that the dough can take it / needs it. Good luck!

[@purpl3t3ntacl3]

thx, exactly this happened too me today. every flour is different, i have to try this again with less water and a mixer

[@pompoBresciani]

Same here! Way way too wet dough!😮

[@bildotunechi]

But he says to leave it open and intentionally pierce the wrap?

[@TomPokemon-r4k]

Exactly this… and you really need a spiral mixer. Did this following what I thought were the exact instructions with a crappy Bosch orbital mixer and have seen smoother porridge! Will try this one again IF I get a proper mixer, and will add the water much slower… saying that though, the dough temp got too high too quick where I live… might need to involve ice cubes too next time, and there WILL be a next time!

[@teenieplates]

This has been enlightening. Haven’t made pizza with biga. Helpful and informative, tq for this amazing video💖

[@reggiesoulsmokewilliams6856]

I'm trying this tonight, Biga made and final dough being put together this afternoon. !!!!

[@dandanfortes]

Can it be done on a KitchenAid?

[@aj.ahmed1]

I miss ya Adam! Wish you would upload material on your personal channel that I follow bro. I like buddy energy while making god-like pizza. Straight up OD! You got me to get one the best purchases of my life, the roccbox during black Friday sale!!!

[@illletmyselfout.8516]

Fantastic straightforward and easy to understand method. Thanks Adam and Gozney

[@alessandromarzico2703]

Absolutely phantastic Very good explained (with many details) Thank you for this video

[@mummycookshomemade]

Thank you for sharing! This looks amazing

[@gb23278]

Adam, if you leave out for an hour then refrigerate, how long can you leave it till you use it and assuming it needs 2 hours out after removing from the fridge too?

[@Sayajiin2]

Most of people doing pizza with Ooni seems to burn the bottom, I don't know if it is the skills of the people that made the pizza or that the Roccbox is better, but in this video the bottom wasn't burn :) Looks really good!

[@manfromwuhan714]

You can control the temp of the stone lol.

[@jonintc]

I have the opposite problem with Ooni!! For the love of god I can’t get the bottom of the crust crispy even with a stone preheated to 800 degrees!

[@antlerup]

That was amazing, and that was on the small oven, I can only image the pies that the bigger oven will crank out

[@aspjake123]

Have plenty of DME as I homebrew. Very interesting to add malt! Trying this next. Since it is naturally sweet do I need to add and sugars?

[@Luismarsden68]

Best temperature for leopard spotting ?

[@neder2456]

This dough worked out perfect for me . Just pay attention to ambient temperature/ humidity and adjust accordingly .

[@barriedavies5058]

Hi I am trying your method with biga unfortunately I can't get any Diastatic malt powder where I live in Australia. What can I use as a substitute looking forward to hearing from you cheers from OZ

[@jamesballanger5274]

I followed this recipe yesterday and into today followed it to the letter and my dough ended up a very loose mess with rock hard lumps in it? Any suggestions where it’s gone so wrong?

[@jackhunt2850]

I miss your pizzas at St Albans Market ❤

[@bogdanbogdan1450]

Awesome! 🤤🍕 What kind of Malt you used ? Thank you !

[@TheHeraldOfChange]

Question: if you want to add wood smoke to the pizza, for the wood-fired pizza oven vibe, can you put some moist wood chips into a smoker box (too hot for tin foil?) get them smoking, then move the box to the back of the oven before loading the pizza?

[@California007]

what brand is the mixer? thanks

[@whiterabbit544]

What's the difference between biga and regular pizza taste? Why we should use biga method? Thx.

[@esalenchik]

More flavor development in the dough

[@antonioramos522]

can semola do it? or just 00 flour?

[@gerardoramos244]

Loove you bro you are an inspiration.

[@gerardoramos244]

i love that chevy!!!

[@bulldaagg]

Hi what mixer are you using

[@thujavon62]

Sunmix6, expensive but excellent

[@bulldaagg]

@@thujavon62 Thank UU

[@theodosis.f5154]

which mixer is that you use in the video? btw amazing video and perfect oven!

[@antiline7272]

My first time i had watched about biga was vito iacopelli .

[@Kbaum752]

My kitchen is warm about 70f. If I use the pizzapp to figure out the difference in the yeast would this work?

[@lestergates3797]

What is the brand of that mixer

[@elieltachan4381]

looks excellent , regarding to the malt , can we use other material ... have no idea where i can find it , or we can ignore the mait?

[@peddlingpizza]

If it’s unavailable then you can leave it out.

[@elieltachan4381]

@@peddlingpizza many thanks

[@kathyvergara9957]

What can I use to substitute for malt?

[@neilmckenzie5341]

Great Video!

[@AndyDeJaneiro]

What brand is the spiral mixer used in this video? Thx

[@gozney]

Hi there, the brand is Sunmix. Thanks.

[@mauriciomuller1996]

Beautiful!!!!!

[@SalmanAbuzuhaira]

May I know the size of the mixer? and which brand is it?

[@1100728]

awesome rise and flavour. anyone has trouble with having little hard lumps even with 20-30 min in the mixer? am I adding water too quickly?

[@jamesballanger5274]

I just had this. Looking for answers too

[@christychris]

Might need the same mixer as this mixer breaks up the lumps for a smooth dough.

[@rcbustanut2057]

The irony... A man mastering & making an awesome dough recipe with the last name "Atkins" 😂..... Just Saying 🤗. Jokes aside, a properly made biga dough is amazing. I have compared both, a poolish & biga dough & the result are amazing. The fragrance fr9m the biga is amazing when making the dough. As for major differences between a poolish dough and a biga dough, my wife & I both came to the same conclusion. We found the biga texture to be more chewy & the poolish to be more tender. This was a side by side comparison with 2 doughs made with the exact same ingredients & quantities of each ingredients & temperature. Just thought I share & see if anyone else found the same results. 😎 👍 👊 🍻

[@brdkhoury]

Thank you! Anyone knows what Gozney oven is white one? Cannot be Dome, it looks bigger?

[@eyalarbuz5495]

Arc

[@fatimahalabi9286]

Hi what is the alternative for malt in your pizza dough

[@LewtRavello]

What dough machine is it ?

[@FaheemMahomed]

What is that giant oven in the background???

[@benjamint.9903]

what can i replace the malt with?

[@Terratracer1909]

Great recipie! I have made this recipe a dozen times and I can’t seem to get the lumps out of the dough no matter how long or slow I add the water. What am I miss perhaps?

[@KF1]

Did you figure it out? What was the problem?

[@Terratracer1909]

@@KF1 Never have, always lumpy

[@KF1]

@@Terratracer1909 That's weird. I was able to get it right on the first try. During the cold period, I gave it 5 foldings at 1hr intervals, which might have helped.

[@kadafii12]

gonna make it

[@عبدالمنعمالسويدي-د6ح]

What's the weight of your floor bag please!? ❤ And thank you for your so nice teaching videos ❤

[@stavroschrysidis1992]

Awasome…thank you

[@curlykipper]

I love the look of that dough mixer. What brand is it?

[@maddoctor99]

It’s a spiral mixer made especially with dough and high-hydration dough in mind. The “spiral” part of the description indicates that the bowl rotates when in use. Famag is one of the best-known brands - this one looks a little like a Famag.

[@curlykipper]

@@maddoctor99 The Famags I've seen have a distinctive fishbone venting on the side panels. Still. appreciate the fact that you took the time to respond.

[@alexchernikov6276]

Summix

[@emjbee101]

Yeah looks like a Sunmix Small Line 6 in Dark Grey.

[@victorianojordan7982]

How about the mixer? Does anyone know the brand? Or amazon link?

[@Tonydoublegg]

Did you find out??

[@thujavon62]

Sunmix6

[@stephenandmichellewalton9971]

thanks Adam !

[@davesmith-jr4gg]

What is the make of that mixer , where can I get one

[@joescrib83]

Why is the Roccbox so clean? Everytime i turn it on the front panel turns black. Any advise?

[@rc0mplex]

Very nice, Adam! I normally use Polselli Super for 100% biga. Do you prefer Molino Dallagiovanna over Polselli for this?

[@peddlingpizza]

I’ve never used that flour. I like a mix of the Dallagiovanna 00 or 2.0 and some Uniqua blue.

[@sayazkou]

Don't forget to mention Roberto Susta (Pizzaiolo Napoletano) for using his dough recipe.

[@peddlingpizza]

No idea who that is.

[@reddoordentrainingcenter8564]

Name of that mixer please

[@Sam-ss2lo]

How long is the mixing process?

[@MarcDupuis50400]

Hey everyone, I'm asking for the community's advices/help ! 😅 So I've done this recipe several times, followed it pretty much to the dot. I just don't have a spiral mixer so I knead by hand. By the time I leave my dough for a 20 min raise, it looks pretty much as it should, it holds itself, it's not too sticky anymore after giving it a couple strech and folds, anyway it looks pretty good. Balling up works as expected too, they puff up as they should, so far so good. The issue I notice is when I get to stretching: the dough seems weak AF then !! I pretty much cannot hold it in the air more than half a second or it starts streching itself and is close to ripping. So I try to handle it super gently, stretch as little as possible, but even then I'll always have a super thin spot somewhere which will inevitably rip or burn in the oven. On Adam's stretching here, and most neapolitan videos, I can tell the base is thin but still has a decent thickness, most of em look like a couple milimeters. Mine always end up with a super duper thin spot. That also happened with some other recipes TBF (I tried poolish and sourdough too), but this one the most. For this recipe I've been using 100% 00 flour. Could this be the issue ? I think my kneading must not be correct. Basically I never have a really successful window pane test. Even though it feels like I'm kneading for long, too long if anything (but if I do it shorter I still don't have a succesful windo pane test). Does anyone have advices ?

[@danmatthews3431]

Hey! Sounds like you've probably not got enough gluten development, if you don't have a mixer, the best thing you can replace it with is either elbow grease, or time. Knead it more if you can, or if that seems to be getting you nowhere, try putting it in the fridge to prove for longer (it'll slow down the yeast, but gluten formation will continue).

[@MarcDupuis50400]

@@danmatthews3431 Nice one Dan, thanks for your answer.You confirmed what I thought was the case. I should probably stick with recipes that have autolyse and/or cold proof while I'm not using a mixer.

[@Rosie_The_Border_Collie]

There are some easy hand kneading techniques. slap and fold works great

[@GiuseppeCdH]

nice, do you guys know what brand is that mixer?

[@peddlingpizza]

Sunmix.

[@GiuseppeCdH]

@@peddlingpizza thank you so much mate

[@veronikalazareva7846]

what's your oven temperature?

[@martinebbesenmadsen2702]

It really looks amazing. I was wondering how to scale this recipe - I mean typically when making pizzas I only make around 4-5 dough balls (240 grams each) from 620 grams of flower and 400 ml of water. How do I adjust the amounts in a smart way? Can the recipe just be scaled down in a linear way (kind of percentage wise) or is there something to be aware of with e.g. the amount of yeast?

[@cinderbones]

bread calculator

[@stefanoromanelli]

Hey Martin, they express everything in percentage, it's scalable. You always start from the flour. For the biga, this recipe uses 45% of water and 1% of yeast (10g on 1kg). For the dough it brings it up to 66% (210grams on 1kg) of water/hydration, 1% of diastatic malt, and 2.5% of salt. These ratios will never fail you. There are amounts you can tune up or down, but that comes with practice. Hope this helps

[@rogerbaker3914]

Hi, can you help, bought the roccbox before Xmas and done some okish pizzas with shop bought dough, decided to buy 12 of the dough balls and the pizzas were shocking. Took them out of the freezer and left for about 6 hours, every time we tried to spread them out they shrunk back tried rolling pin it was a waste of time, did manage to cook them but were far to doughy as not thin enough, made them thinner and they got holes in … Help

[@radmal20]

Hi peapole i relly dont understand is he told?1kg flour=10g east?Thanks on answer

[@Ficu19902]

Which malt is better ? Barley or wheat?

[@janekambey1285]

The oven so small, i want one 😍

[@sineadb9094]

Will this work without the malt ?

[@Fortheloveofpiza]

Maybe replace malt with honey.

[@tsio2009]

If we don't use the malt powder it 's ok????

[@TCT613]

I tried the recipe, and I ended up with clumps of flour in the dough after mixing the final time. Is this because I didn’t mix the biga well enough?

[@PaulClapperton]

I ended up with the same result!

[@alexchernikov6276]

Gotta do it with your hands or get a faster mixer with a bigger hook, boys

[@petere7239]

Any tips on reducing clumps on flour in the dough? I've made other pizza doughs and not had this problem so likely the cause is the Biga.

[@kroegerj2]

Had the same problem. After the final mix, I threw the dough back in the mixer one half at a time on a high speed for a few mins and it made a huge difference. Pizza came out amazing

[@ukchinesetakeawayrecipesbyalex]

If this is any good I don’t use the mixer , I nead by hand that way you just keep kneading until all the lumps are gone instead of relying on the mixer. Works every time for me , great recipe and easy to make

[@whctjsdlfqhrlfprl]

I love it but how can i make this occasionally for family of four

[@peddlingpizza]

Just half the recipe.

[@Shizostereo]

Family of 4 is not that tricky, family of 3 thats the real challenge:D

[@dboy74sv]

Hi! Tried this recipe during the weekend and I found that the dough literally blew up in the Roccbox - so much so that the crust puffed up so high and so wide that it pushed all the pizza toppings into a pool in the middle of the pizza!! Could it be that the dough was too "lively" or the oven too hot??

[@Fortheloveofpiza]

You didnt push the air very well to the crust. You should slap it well in the middle.

[@UY_pdr2020]

If fermenting the biga in refrigerator (as the temperature is near 30°C) there's no problem if I do the little hole in the film covering the box (as the refrigerator is "no frost" I'm afraid is going to dry the dough. Maybe if there's a little hole doesn't do anything.

[@harrykochtInstagram]

Hey Guys, i have no machine so i have to kneed the dough with hand. But it got too warm. So what can i do?

[@gozney]

Hey! To manage your dough temperature try using ice-cold water or keeping the flour in the fridge for an hour before you mix.

[@harrykochtInstagram]

Thank you for quick answer. How can i prevent the Biga Dough from getting many little clumbs. I think this happened in the fermentation process. I already tried to add water little by little, but in the final dough there was so many clumbs of dry dough that i had to pick them out.

[@harrykochtInstagram]

@@gozney ❤️

[@Skafiskafnjak51]

Where to buy this dough mixer??

[@gozney]

Sunmix!

[@Skafiskafnjak51]

@@gozney I wish there was a direct link in description

[@JTRocksRolls]

What did I do wrong ? - I halved the recipe for my needs - 500g 00 flour and 225ml water, rested for 16 hours at 18c - started the stand mixture slow, added the remaining 105ml of water gradually - at this stage my dough wouldn’t come together and is lumpy ?

[@jennyuwi]

Adam ( god of pizza ) please make more videos @ peddling pizza!!!!! 👍😃

[@EBF999]

What is that counter top made out of? I think that's my dream kitchen set up. Also lovely video, thanks!

[@sitgesvillaapartmentneilsc7924]

It will be made of one of the new stone tops and then deep polished, I dont think it is real stone, probably a conglomerate or a resin based one. We have Silestone over here in Spain and the shine on it is way better than natural stone or marble and so is the cost! Corian tends to be a matt finish.

[@TioPaan]

how i can buy dome oven ? im from chile

[@gozney]

Hi there, unfortunately we don't currently ship to Chile. Thanks.

[@---py3zz]

does anyone know what type of mixer he is using?

[@Madgitty2]

If I wanted to do more flour, say 5kg would the yeast stay the same?

[@curlykipper]

All your ingredient amounts would change by a factor of 5, if you follow his recipe. Baker's percentages allow you to scale your recipes to any amount. For 1000g flour (1kg) he used 10g of fresh yeast (1%). For 5kg of flour multiply by 5. You'll need 50g of fresh yeast. By the way, f you intend to use dried active yeast instead of fresh you need to use less, There are conversion factors on the web. Search ' convert from fresh yeast to active dry yeast' Hope that helps.

[@KatheruizG]

ANY ONE KNOWS THE BRAND OF THE MIXER PLEASE?

[@romishamai]

I’d also love to know the mixer brand and model! Thank you!

[@spar7acvs]

ok but how do i make a pizza… roughly twice the size?

[@samatkinson7482]

I’ve followed each step exactly the same yet the dough when completed and balling is very lumpy

[@deemz5136]

What if my room temperature is not 16-18c like summer days??

[@purpl3t3ntacl3]

use a big box with some ice and put your dough-box inside (not on the ice, just put in the box)

[@mrjm1957]

Made this , and boy so much tastier and easier than all the other biga / poolish methods I tried. Top man

[@8bitheroes86]

I would like to see one of these bigas mixed by hand, not everyone has a mixer and would be good to see the process.

[@sebastijangombac5249]

Me to ..