Neapolitan Pizza Using BIGA

Рет қаралды 4,897

Жыл бұрын

Here is a recipe tutorial for a Neapolitan pizza using a Biga preferment. I used the Gozney Roccbox to bake the pizza margherita.

Пікірлер: 48

@jackpast 11 ай бұрын

That spiral mixer is a game changer. I’ve seen hundreds of pizza making videos. When mixed properly in a spiral mixer, rested, then cut…the cross section looks like no other dough. It appears to be thousands of microscopic air pockets. For high hydration dough, it sure makes it easier to work with. Gonna use your biga recipe for my first biga.

@27mmassa Жыл бұрын

Great video Julian. Thanks I will be trying this dough recipe

@pasajecolon5168 Жыл бұрын

amazing, I will certainly give your recipe a try.

@roccosdough Жыл бұрын

You make the most amazing Pizzas my friend! Keep it up !

@AHJAdrian Жыл бұрын

Nice, gonna try this one 👌🍕😄

@lousekoya1803 10 ай бұрын

Wow ! You just got a new sub here from Quebec !

@julian_sisofo 10 ай бұрын

🙏🫶🍕

@pasajecolon5168 11 ай бұрын

Well, I said I would give this recipe a try and I have tried it twice so far. The first time, when making the Final Dough the result was a very wet dough, I thought that perhaps I had made a mistake when weighing the flour or the water. I had to add more flour incrementally until the dough looked manageable to me. I ended up having to add 35g more of 00 flour!! and hydration went down to 63.5% from 69.6% that your recipe calls for. The pizza I made with this dough was good but the cornicione did not rise too much, I attributed that to the lower hydration. Today I baked a pizza with your recipe for the 2nd time, I measured the ingredients carefully and once again the final dough was very wet, this time I decided to add Bread Flour instead of 00 flour (bread flour with its higher protein % is able to absorb more H2O). By the time I had added 5g of bread flour the dough looked OK, this brought hydration to about 67% (closer to 69.6%). The pizza was excellent, very close in appearance to yours. The important cornicione was very puffy and airy, a cloud!. My wife comment was: do not lose this recipe !! and I agree. Next time, instead of adding bread flour I will try to substitute 5g of 00 Flour in the recipe with 5g of Bread Flour. Well Julian, this is definitely a keeper recipe, thanks for posting it, mille grazie !! If I could make a suggestion, now that you have given us a perfect pizza dough recipe, could you show us different and creative ways to make other than Margherita pizzas, particularly pizzas with other than tomato sauce?

@julian_sisofo 11 ай бұрын

Try this. For the biga only, use 100% bread flour. Then, when making the dough, use 00 flour. This will definately help your problems. Enjoy!!

@highlow8875 5 ай бұрын

Hello, thank you very much for your great videos, which I really enjoy following. For me, it was explained in a practical and understandable way for reworking. What do you think is the best dough (straight, biga, poolish) for a sheet pizza and a Nepolitan pizza? Thank you very much.

@julian_sisofo 5 ай бұрын

sheet tray pizza - biga neapolitan (traditional) - direct neapolitan (modern) - poolish

@robertotoy5586 Ай бұрын

another great video, sir! quick question, what do you prefer biga or poolish and why?

@julian_sisofo Ай бұрын

poolish. quick recipe, fluffy dough, puffy crust, mild flavor.

@Adasrast 4 ай бұрын

Pure Art 🍕. Man I love your videos

@julian_sisofo 4 ай бұрын

Thank you so much 🙏

@tekdz3115 9 ай бұрын

This looks incredible, well done! I'm definitely going to give this one a try this week - but just to check what temperature should the water be in the biga and dough please is it room temp 20°C (68°F) ?

@julian_sisofo 9 ай бұрын

room temperature should always be around 72 F

@tekdz3115 9 ай бұрын

perfect thanks@@julian_sisofo !

@alifestylelikenother 27 күн бұрын

Awesome recipe. Would this still work with caputo nuvola super?

@julian_sisofo 27 күн бұрын

oh yes

@alifestylelikenother 27 күн бұрын

@@julian_sisofo awesome. Have it in the fridge as well speak! 👌🏽

@alifestylelikenother 27 күн бұрын

And the poolish recipe. I only see one made by hand. Is there another video made by mixer? Or is it the same process?

@Dingo-de7yu 25 күн бұрын

Julian - thanks for the video - I’m going to try it this weekend! Would you please share your thoughts of the differences between a 65% hydration pizza as opposed to a 70% hydration? I have only worked with 65 hydration before! I now have a spiral mixer though- what is your approximate mixing time for the dough until it becomes absolutely smooth? Thanks again!

@julian_sisofo 25 күн бұрын

i would stick to 65% until you have completely conquered the technique. working with 70% can sometimes be sticky. i think my mixes last for 10 minutes to 15 minutes. all depends on dough temperature

@Dingo-de7yu 24 күн бұрын

Will do - thanks!

@Dingo-de7yu 7 күн бұрын

Hey there Julian! I tried your recipe again yesterday (at 65% hydration) and observed 2 problems and am hopeful you can steer me in the right direction! First, I never got to a “clean bowl” while using the spiral mixer - I had dough sticking to the bottom of the mixing bowl. Secondly, the dough was continuing to climb up the dough hook- all the way to the top! I want to get this under control before I move on to your 100% biga 2.0 which looks fabulous- thank you!

@praneethongma6262 10 ай бұрын

❤

@Pwnasonic 11 ай бұрын

Hey, nice looking dough and pizza! I tried this recipe without a mixer, and the texture of my dough is not the same, unfortunately. Also, I can’t handle it as easily as it looks in this video, no matter what I do. Do you put a bit of olive oil on your hands or not? Most recipes use olive oil at some point, but I couldn’t see you using any. I’d appreciate any advice, and thanks for the video!

@julian_sisofo 11 ай бұрын

running your hands under water is better. make sure you shake them off before handling the dough.

@Pwnasonic 11 ай бұрын

Thank you! Will try that for sure.

@grimmus1980 3 ай бұрын

Hey Julian, Is the way you shape the dough balls and seal them shut important for when you flatten out the dough to retain all the air in the crust ?

@julian_sisofo 3 ай бұрын

i pop all of the airballs when i ball the dough! if you dont, those airbubble will burn in the oven. i look for a more even structured crumb with smaller air bubbles throughout the crust

@apurvajoshi2499 Ай бұрын

Hi . Can you please share a recipe for pizza dough using Bread flour please 🥺🥺

@elenri1245 3 ай бұрын

Привет! Отличная работа👍! На каком этапе можно заморозить тесто?

@julian_sisofo 3 ай бұрын

when the dough is risen after one hour in balls

@elenri1245 3 ай бұрын

@@julian_sisofo 👌 Благодарю! Успеха и удачи!!!

@MEPMEA 2 ай бұрын

Hello! If we are using fresh yeast - how many grams we have to use? Thanks!

@julian_sisofo 2 ай бұрын

double the amount of dried yeast. example, 1 gram active dry = 2 grams fresh

@Dylan-qh1bn 10 ай бұрын

Hello! Personally, which type of pizza do you prefer? Biga, poolish, Neapolitan?

@julian_sisofo 10 ай бұрын

poolish

@Dylan-qh1bn 10 ай бұрын

@@julian_sisofo thanks, Could you make a video with a pizza dough recipe using the poolish method and including the kneading process? Because on your KZbin channel, I could only find the recipe without kneading.