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.
50 Comments
Whats the W rating of your 00 flour? Also do you use standard off the shelf bread flour like King Arthur?
Great job Julian! That dough looked perfect when it was pulled from the mixer.
Very Impressive Pizza Young Man
Canotto! Bellissimo!
Julian can you do a video using semola mixed with 00? Either poolish or biga style. Grazie! 🇮🇹 Sii buono!
Well done, brother!👌
Another great lesson. Julian, what would the result be if I applied this biga method to a New York style crust?
Seems a bit too high an oven temperature to me. Cornicione burnt, toppings not done, pizza a bit soggy. But the dough seems out of this world.
What brand of flour do you use?
68.75% hydration is pretty precise; what's the percentage of oil in the dough since you're using it for lamination and in the bowl?
Please we need the bolognese pizza. btw amazing video as always
Can you still do this recipe without the 72 hr cold fermentation? I typically try to stay away from cold ferments.
Neither the yeast or hydration “happen” to be anything. You choose each one. The opposite of happenstance.
I had to stop watching. That background music is torture. On to the next pizza making channel!
Hello, I am writing from Türkiye.
Could you please write it in the description? I liked it very much. I will translate it with translation
that's awesome, could you please share the sliding tool you use to insert the pizza in the oven at 7:29
Amazing bro.keep posting!
Once again, a great video. My only regret is that my kitchen aid mixer doesn’t come close to the Sunmix.
So ein mixer ist goldwert!! Und ein ofen der 350°c schaft.👍👍👍🇩🇪
Can you please share what brand of flour are you using? Or if is more than one ? Please and thank you. Beautiful results
do you like this one more or the 100% biga and 100% poolish combined?
You are on another level my friend !!
I was wondering if i used a sour dough starter eould i get similar results.
What size mixer is that?
So, what do you think the chances are for someone to make a pizza exactly like this using a KitchenAid mixer? I’ve been making pizzas for ten years, so I have some skills. I also have a Blackstone pizza oven that will get plenty hot.
Great video. What is the significance of running your mixer backwards for the Biga and how long approximately did you mix your Biga for and what speed?
I tried your biga and poolish combined recipe and it was awesome. Subscribed
Like eating a delicious cloud ⛅
Perfeito nota dez. Parabéns pelo seu trabalho.
how long does it take to cook the pizza in this oven ?
Have you tried Vito's Niopolitan pizza? Is it worth it?
the translation to spanish is horrible. Vamos a ver… ¿ quién tiene en casa una amasadora de esas características ?. ¿ quién tiene en casa esos termómetros ? ¿ quién tiene esa clase de hornos en casa ? . ¿ quién tiene tanto tiempo para hacer una masa de pizza ? El resultado de tu pizza no me ha gustado, el pepperoni ese parece de baja calidad ha perdido su forma se ha encogido, el cornicione se te ha quemado.
So So amazing 👏 🤩 ❤
One word: excellent. But Julian, I have a comment and a request. Neapolitan pizza requires a lot of specialized equipment and not everyone has them. What about once in a while, you providing in this channel a simple home recipe, baked in a regular home oven, for the masses? Like for example a grandma's pizza…! That would be appreciated. Thank you.
Are there any disadvantages/ pros for kneading the biga prior to fermenting? Usually you don’t knead the biga right?
As always a great greaaaat recipe. I live in hot weather.. using cold water this recipe just works great.
I don't have a Sunmix or similar machine, using my conventional KitchenAid with the padel attachment and some Coild Folds… Works just fine as your vid.
Many thanks and keep going.
Excellent Biga 🍕Great video
Would I appreciate if you provide , room temp, fridge temp , water temp and flour temp, also end of mixing biga temp and the final Doug mix temp as well . Thanks brother ( temp= temperature)
CRAZY. 🗣️🔥
Looks great! When doing this type of long cold ferment, how long before baking do you take the dough out of the fridge? It's already risen quite a lot in the fridge but having it warm up a bit makes it easier to stretch right?
Another great video. Are you now preferring the 100% biga over your previous favorite of biga+poolish combo?
Hi,
Awesome! Really enjoyed the video and the pizza recipe looked amazing. Any chance you could share exactly what cheeses you used and how to make the hot honey that you put on top. I would love to make that pizza!
For the biga, is the mixer a must-have?
Can you do biga by hand?
I’m 24 hours into the 72 hour refrigerator ferment and this is what I can tell everyone so far. I used a KitchenAid stand mixer and things are looking good.
I used All Trumps flour which isn’t going to be available to most people, use bread flour as specified in the recipe and it will be the same.
I didn’t have any 00 flour, so I used Kroger unbleached AP flour. Don’t stop reading because of this because there’s a happy ending.
Different flours can vary significantly in the amount of water that they can absorb. So, follow the recipe, but pay very close attention to the look and feel of the dough at the various stages in this video and don’t be afraid to add more water. Just do it slowly, little by little and wait.
Making the biga was quick and easy. Getting the biga pieces combined with the cold water and the salt in the second part took a lot of time in my KA.
I’d say that this part took at least 30 minutes and a great deal of that time was the dough hook spinning around in the water biga mixture not doing much. I knew it was going to take some time for this step because Julian said that the dough needs to go from roughly ~40 degrees while mixing to 76 degrees.
I watched almost the entire mixing process and I was skeptical in the beginning that it would work, but the dough eventually came together and it looks remarkably similar to what is shown in this video.
I varied the speed on my mixer between 6 and 8 for this long mix. I tried to visually match what I saw with the spiral mixer. If you go slower than this on this final kneading in the stand mixer, it will take forever.
That’s it, the dough looks happy and healthy and it’s sleeping in my refrigerator right now.
Over stretching at it's finest
Thank you Julian!
Another Super dough Julian!
I always see biga being mixed in a mixer. Is it really necessary or is it just for convenience cause the dough is so hard?
Have you got the links to those pint size containers?
Looks amazing, what flour are you using?
I was never able to get the pepperoni crispy like this, curved. I have a ooni oven/temperature so i dont think the oven is the problem. Is this some special kind of pepperoni or what? Here im the Netherlands the pepperoni is larger than the one you used for sure