Stop Making Pizza This Way… Try Biga Instead!🍕 The Best Neapolitan Pizza Dough! скачать в хорошем качестве

Stop Making Pizza This Way… Try Biga Instead!🍕 The Best Neapolitan Pizza Dough!

🧊 DAY 1 – Make the Biga Ingredients: • 250 g bread flour (or 00 flour) • 115 g cold water • 0.25–0.5 g active dry yeast (a tiny pinch) Instructions: 1. Dissolve the yeast in the cold water. 2. Add the flour. 3. Mix just until combined (3–4 minutes). The dough should look: • Rough • Shaggy • Slightly dry • Not smooth 4. Cover loosely (not airtight). 5. Let ferment for 16–18 hours at room temperature (65–72°F / 18–22°C). The biga should smell slightly sweet and mildly tangy when ready. 🧊 DAY 2 – Final Dough Additional Ingredients: • 250 g bread flour • 210–225 g water • 12 g salt • 0.5 g dry yeast (optional) • 1 tbsp olive oil 💧 About Hydration (Important) In this video I’m using a higher hydration dough (210–225 g water in the final dough), which gives: • a lighter texture • a more open crumb • a softer, airier crust If you’re new to pizza dough or prefer something easier to handle, you can reduce the final water to 190 g. Both versions work — the higher hydration just creates a more artisan-style result🤍. Step-by-Step Mixing 1. Tear the biga into small pieces. 2. Add about 80% of the water and mix until the biga softens. 3. Add the flour and mix on low speed for 3–4 minutes. 4. Add the salt, olive oil, dry yeast and remaining water. 5. Mix another 4–6 minutes until smooth and elastic. The dough should: • Be slightly sticky • Stretch without tearing • Pull away from the bowl Ideal dough temperature: 72–77°F (22–25°C). ⏳ Rest & Fermentation 1. Let the dough rest 30 minutes. 2. Make one dough fold. 3. Leave the dough for another 30 minutes. 4. Divide into 2–3 dough balls (about 260–280 g each). 5. Cover and let rise: Option 1: Room temperature for 4–6 hours. Option 2 (better flavor): Refrigerate 12–24 hours, then bring to room temp 2 hours before baking. 🔥 Baking • Preheat oven to the highest setting (500–550°F / 260–290°C). • Preheat pizza stone or steel for at least 30–40 minutes. • Bake 5–8 minutes until golden and bubbly. The recipe for tomato sauce for pizza is in the previous video Sourdough Pizza for Sourdough Lovers (No Talking)    • Sourdough Pizza for Sourdough Lovers (No T...   Enjoy ❤️