Using The Master BIGA App

[@PizzaRamblings]

Here is the android link to the app. There is a free version but it's lacking features. play.google.com/store/apps/details?id=it.ubisive.masterbiga

[@apuz13]

BTW this is on the apple app store also. In the video you said you were not 100% sure

[@MiKa-bz2xg]

That result was absolutely brilliant. Thank you very much for sharing it with us.

[@PizzaRamblings]

Thanks for watching 👍

[@marcohernandez9674]

Missed your content! Your videos always motivate me to start making pizzas again! Great looking pie!

[@PizzaRamblings]

Thanks very much 👍 I've been quite busy lately so its not been easy. Should have something new up soon. 😁

[@GlubschiaugLP]

good to have you with us again :)

[@PizzaRamblings]

Thanks very much

[@alexvidal89]

Today I am going to try out this app!

[@xTheMaxinho]

The biga the better 😂 interesting app, gonna give it a try. Great video as always 👍🏻

[@ddawg5571]

Excellent as always!

[@btworrel]

PR, I couldn't make out what you said the black stuff that you put down as the sauce was. What is it? Pizzas look amazing as always! Positive vibrations.

[@btworrel]

Whole lotta gas in that crust! Wow. Need to try your flour mix.

[@PizzaRamblings]

Hi,.it's called salsa tartafuta. It's a combination of truffle and mushrooms. It's not the best looking, but it's really, really good.

[@eliranglikman9424]

Hi, a bout the biga. Did you left it all the time at room temp? Or did you used the fridge? Thank you for the great video!!!

[@PizzaRamblings]

It's a bit back now, but I'm pretty sure it's all room temperature. Thanks for your kind comment👍

[@eliranglikman9424]

Thank you! Waiting for more videos from you.

[@mcculleys3780]

Thank you. What spiral mixer model do you use?

[@PizzaRamblings]

Thanks, its a. Famag im5 hh. There are more videos that you can watch in my library

[@callmehank88]

Do you pre cook the mushrooms? Nice video mate, I've only just recently caught this pizza obsession.

[@PizzaRamblings]

Thanks very much, yes I pre cook in a bit of olive oil, salt and pepper. You can use butter which is also nice. Looks for mushrooms stock at the supermarket this gives a nice taste boost. It's an obsession for sure lol. Enjoy.

[@jameshobbs]

watch this video! It changed the way I cook mushrooms (I was doing it wrong) kzbin.info/www/bejne/jn2zfXajrKd_eLs

[@PizzaRamblings]

Wow thanks for sharing that it was great. Game changer 👍

[@callmehank88]

@@jameshobbs Fantastic video mate. Thanks so much.

[@RhUmbUs]

Thanks for the great video. I see in your app that you use the "Friday 75% Biga" recipe. Is that a recipe you created yourself? Is it based on one of the other recipes that came with the app?

[@PizzaRamblings]

Hi and thanks very much. That was a recipe that I pulled together for that Fridays filming. There are other recipes in the app for bread and things like that but I'm yet to explore those. There is a pizza recipe for the canotto which is what mine was based off. Cheers 👍

[@anthonyboutros1991]

Hello thanks for the videos Can you please tell me from where did you get the gas burner for the pizza party oven

[@PizzaRamblings]

Hi it came with it, it's not made any more unfortunately. It can be removed to use wood if desired. Cheers

[@keithbird6845]

They make the duel fueled ones again at pizza party without the huge glass door

[@ollie1816]

Can you post the link to your dough scraper that you used to take the final balled up dough out the storage box as the one you’ve listed in the description isn’t the same? Thank you!!

[@PizzaRamblings]

Hi sure. It's a plastic giMetal scraper. whites-foodequip.co.uk/accessories/heavy-duty-triangle-scraper/

[@euansmith5885]

Hi, what other pizza channels do you follow and would recommend? Many thanks

[@PizzaRamblings]

This is why I have the oven. It's a great channel kzbin.info kzbin.info/door/AZufMJr63G2VDtyf6JpRxg kzbin.info

[@euansmith5885]

@@PizzaRamblings great, thanks for your help and excellent videos

[@danhem100]

Do you find that the more air you get in the crust the more retraction you get when shaking the dough? I’m having that exact problem and am not sure if the W rating in my four is too strong or if it’s just the strength in gluten build up during the cold ferment process I use (need to use the cold process due to tropical climate I live in). Great vids though, I do like watching the various methods you use. Think you’ll Engle up going back to a polish dough, just seems to be a better dough than a biga.

[@PizzaRamblings]

Not really, that was the first ball of the batch. I cooked the other 6 within the next hour, they seemed to get more relaxed with time. Timing is of the essence along with the temperature. Get either one wrong and it affects the end result. What is your recipe and flour?

[@danhem100]

@@PizzaRamblings I use the 5Stagioni Roma Tradizione flour at 68% hydration, which is aslightly stronger flour than the 5Stagioni Neapolitan flour. I use along with a 24 cold poolish ferment, next day refresh along with another 24 hour bulk ferment in the fridge. I ball 3 hours before full fermentation and it often retracts when stretching. The cooked result is a large crust with lots of air, but because the dough retracts the actual toppings area is smaller than ideal. I’m looking for less of a crust (but maintaining the air) and more toppings surface area. Perhaps leaving the balls to proof a further hour or two might do the trick, but I’m worried about the dough over fermenting?

[@PizzaRamblings]

How long out of the fridge before you cook? I go for 6 HR.

[@alvarner1]

I love watching that Famag work the dough. I'd like to get one myself, but I don't make large batches of dough as a rule. I wonder why you add the ingredients in stages. I would think to add all the water, yeast and oil to the biga, then mix the salt and malt with the flour and dump it in all at once.

[@PizzaRamblings]

Thanks for the comments. I honestly think you probably could dump the lot in and go for it but as a rule of thumb I save the salt till all the water is soaked up. And I think it's easier for the flour to absorb the water if you add in bits as it would get sloppy and mixing would not be as effective so I expect it would take longer to mix. I usually only make 6 dough balls a week 😁 Thanks for watching 👍

[@alvarner1]

@@PizzaRamblings Thanks. Now I understand your method better.

[@Mathieu3424]

hey really nice video. Quick question though, when i try the app all the way through, the time line stops at the puntata stage. any idea why it does not display the rest of the steps ?

[@Mathieu3424]

just found the reason. I forgot to toggle on the "handle refresh pro" at the beggining like an idiot ^^

[@PizzaRamblings]

Sorry only just seen this. Yes I had the same issue lol

[@muzharudin5657]

Waooooow like cannoto pizza you are the best

[@davey9110]

is there a way to incorporate a sourdough culture into this app?

[@PizzaRamblings]

Yes, I have the option on my bought version but it's telling me I need the version up to use it. I think I'm one version down from the full one. But it's definitely in the yeast drop-down. So, I just checked and I paid £4.19 for the masta Biga pro, there is another purchase of £4.99 for Biga Levain which gives the SD option.

[@williamjoo6343]

do you still like poolish?

[@PizzaRamblings]

Oh yeah, poolish is probably easier to make not that Biga is hard. Both make great pizza. 👍

[@williamjoo6343]

@@PizzaRamblings I did try 50% poolish on my dough, probably best one I ever made so far but only problem is dough is very elastic. Do I need to knead way less when I use preferment? or my protein is too high for dough formula? I have same mixer like you famaferment

[@williamjoo6343]

also could you try lower hydration biga with softer 00 pls?? I know you love high hydration doughs but try for viewers pls! haha

[@PizzaRamblings]

I'm still learning the mixer been through quite a few doughs where they are been elastic. Recently I've found 10 mins on speed 1 rest for 5 then 5 mins on speed 4. Keep an eye on the temperature. This method seems to work really well.

[@shayuzan4838]

Super complicated 🤪 You think it's justify the work?

[@PizzaRamblings]

Haha the app was when I first started to use it that's for sure. The pizza was really good, but they all are 😁. Its worth a go just to try it, the size of the dough balls is something else. Thanks for watching 👍

[@shayuzan4838]

@@PizzaRamblings yes, it looked super puffy indeed..great video !

[@apuz13]

Another great video. Do you like this app better than the other one you use(PizzApp)?

[@PizzaRamblings]

Thanks, it's not as easy to use and I think it's only for BIGA so not as flexible. The pizza it made was better than the pizzaapp when using the BIGA option in my opinion. I'll definitely try 100% BIGA with it soon. Cheers 👍