How to IMPROVE your Homemade Pizza with Preferments: Biga, Poolish and Sourdough Starter

[@Hammarsand]

I love Momemade PIZZA!!! 👍

[@MrSupermanMr]

Hello and great video 🎉 Domyou mind telling us the time the polish and Biga was prefermented? Also in room temp or in the frige? Thanks

[@bngr_bngr]

Sometimes I just make pizza dough to eat with butter😅

[@MadEcki]

I like how you call out specific weights, such as 270g per bun - that’s very helpful to me! However, shouldn’t the final dough weight ideally be a multiple of this, i.e. 1080g instead of 1000g? Or does the semolina/something else make up for the difference?

[@AnonYoukno]

What did you dislike about the sourdough that it got a 9, I was thinking of doing a SD pizza. The flavor, the texture or...?

[@erxu]

Classical Neapolitan Pizza is just tomato sauce, mozzarella di bufala campana and basil...simple and delicious. L'impasto diretto...

[@tashatouri]

This is great! I really want to try the biga dough, are you able to add instructions on timings and the process? The biga overnight in assuming and then what’s the process and the resting/proving time the next day? :)

[@glutenmorgentven]

Let the dough rise again till it doubles in size again, divide and let it rest one more time.

[@tashatouri]

Thanks chef!

[@Calatriste54]

I'm still trying to out how to keep my sourdough from being a sticky mess. I need a wood fired cooking oven..

[@glutenmorgentven]

🙌🏻

[@FUTBOLSEVERRRR]

süper pizza good good godo yumyyyy

[@slight1699]

What about a crispy bottom crust pizza? Thank you for posting.

[@pietroscarpa2384]

NO!

[@RoganMatthew]

Cook at a lower temperature for longer

[@mimmociaccio5470]

Metodo diretto in frigo 12/24 ore no fuss mate!!

[@Tolunay51327]

🍕🥘🍕🥘🍕🥘🍕🥘🍕

[@jakajese5160]

Classic Neapoletan Pizza and no ingredient (other than dough) is for a classic Neapoletan Pizza. :'( Italian ancestors are crying in their graves.

[@gorankunovic6404]

Don’t understand video…