3 Tips To Take Your Pizzas To Another Level - Biga Poolish & Yeast

Did you know that you can take your pizzas to another level using the same ingredients? Yes! Using the same ingredients from the recipe, you can make your pizzas much more airy, lightweight and crispy.
It's very simple: you just have to use a preferment. We are going to use Biga to make In Teglia pizza, Poolish to make Detroit style pizza and Fugazzeta using just yeast.
If you want to learn all about preferments, you can watch this video: • The baker's secret: ho...
These are the recipes from the video:
Pizza Fugazzeta
Dough weight: 1000 grs
Ingredients:
- (100%) All-purpose flour: 600 grs
- (62%) Water: 375 grs
- (1%) Fresh yeast: 6 grs
- (2%) Salt: 12 grs
- (1%) Olive Oil: 6 grs
Pizza Teglia
Dough weight: 1000 grs
Ingredients:
Biga
- (80%) Strong flour: 430 grs
- (40%) Water: 216 grs
- (1%) Fresh yeast: 5 grs
Refreshment
- (20%) Strong flour: 110 grs
- (40%) Water: 216 grs
- (3%) Salt: 16 grs
- (1%) Olive Oil: 5 grs
Detroit Pizza
Dough weight: 1000 grs
Ingredients:
- (85%) Strong flour: 431 grs
- (15%) Fine semolina: 76 grs
- (75%) Water: 380 grs
- (20%) Poolish: 101 grs
- (2%) Salt: 10 grs
Poolish (100g):
50g Flour
50g Water
1g Dry yeast/3g Fresh yeast
🍞 Learn how to make sourdough bread with Gluten Morgen: www.glutenmorgentv.com/sourdo...
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#pizza #easyrecipe #preferments

[@M-a-k-o]

This morning when I greeted my colleagues at work with Gluten Morgen, they looked at me with a strange expression on their faces. It seems I'm the only one watching this channel🤔 Greetings from Germany.

[@angelatanurdzic7508]

Great recipe thanks 👌

[@andybisak8374]

I love your video! 🤩👍 Perfect! Thank you! 🙏

[@empressswiss2080]

That Fugazetta am gonna make but am gonna load d middle layer with olives, mushrooms, a bit of finely chopped garlic for a pop of flavour and some bell peppers. On top am putting spinach, shreaded jerk or buffalo chicken with a little bit of onion for flavour layering because that was wayyy too much onion for me.

[@debbieporter1513]

Oh these all look fabulous. I can’t wait to try them all. The first one looks like my new favorite

[@janem3575]

oh my god. I can't. those sound effects! you're killing me!

[@PaulRobson]

I like your videos. Well produced but good bread making requires careful management of all variables. Suggest you add timing (kneading) & temperatures (water) to your instructions 😊

[@shmueltropper6220]

Hi. Why don't you add the receipts to the app automatically through app update?

[@justines58]

Quelle farine vous utilisez s'il vous plaît ?

[@mohammaddolatshahi9783]

Why The Teliga and Detroit pizza recipe do not exist in ur APP 🤔

[@khodayehrangekaman315]

Hello Mr chef ❤ What's the difference between the biga & the poolish ? then when do we need poolish or biga ? Thank you for your response ❤👌🙏 🫶🇺🇸

[@NewbCh8surr]

When he split open the burrata I swear my toes curled abit

[@___kit____]

Won't the process of keeping the dough in the fridge kill all the yeast

[@MartinAhlman]

I have to ask you this...How come us in Sweden still use barley? How come we still make bread that's harder, and, dare I say it, healthier? We didn't survive on wheat after all. Want to taste the "thin bread" we make? Made of barley? I'm curious...

[@hellfirepictures]

What a bizarre comment. Why do Swedes use Barley? Because they always have. Traditional foods are traditional because they've been used throughout time. Why change them if there's nothing wrong with them? It's as daft as asking why Scots still use Oats or why Americans use Corn - or why Russians still drink Vodka. Alternative doesn't mean 'better' - just different.

[@pixelrancher]

Sexy pizza!! I need a cold shower.

[@Raul28153]

that first one is not pizza. That's closer to a Palermo focaccia.

[@ringsmontgomery3042]

36 hours fermentation??? That’s bit long. What’s the point in using poolish if you ferment the dough for 24 hours?????

[@supers1057]

Not sure if loading a ton of cheese on a single pizza pie is a skill that I want to learn...very unhealthy..