I'm usually not a BIGA fan, but testing this homegrown recipe, I think I hit the damn jackpot.
I included my little note on the process but if anyone has any questions, feel free.
Mutti tomatoes/Galbani fresh mozzarella/Caputo 00 pizzeria/Gozney Roccbox at 850f low flame.
ENJOY!
by skylinetechreviews80
8 Comments
Looks great; but I didn’t see the added note on the process.
Do you mind giving a little bit more detail on how you feel biga is different compared to say poolish?
It looks slightly more dense and bready but not in a bad way
Now that’s an aesthetic pizza! Did you mix by hand or using a mixer? I’ve always done Poolish primarily because it is just easier to mix by hand. Having said that, I would love to start making my dough using 100% biga.
Looks great! Care to share your percentages, resting, and fermenting times?
Well done
Looks delicious
Congratulations, it looks very good!
Which mutti? Do you remove water from the tomatoes with a chinois