The Best Biga Pizza Dough Recipe For Contemporary Neapolitan Pizza! скачать в хорошем качестве

The Best Biga Pizza Dough Recipe For Contemporary Neapolitan Pizza!

Welcome to my 100% Biga 3.0 Pizza Dough! 100% Biga Recipe Contemporary Pizza Dough (Makes 3 dough balls weighing 273g each) 1.5g active dry yeast 216g water 300g 00 flour 180g bread flour 114g cold water 13g salt Biga: 0:00 Mix Biga 5:00 Refrigerate Biga 29:00 Mix Dough & Laminate 29:30 Coil Folds 30:00 Divide and Shape 30:30 Refridgerate up to 24-72 hours This recipe yields an amazing flavor and texture from the biga’s long and slow cold fermentation. The low hydration biga allows us to mix in the water the next day, creating a balloon like gluten structure. This recipe HAS that puffy crust! Try it for yourselves… And check out https://www.pizzagoods.com/buy-now for the best pizza equiptment and use code “ Julian10 “ for 10% off discount! I use the Sunmix, EZ Peel, Sissors, and Totoven for the best set up! Thanks for watching and stay tuned for more amazing content.