Скачать с ютуб 50% Biga Pizza Dough (Without Dough Mixer) | Authentic Recipe For Pizza Dough With Biga в хорошем качестве

50% Biga Pizza Dough (Without Dough Mixer) | Authentic Recipe For Pizza Dough With Biga

Biga Pizza Dough By Hand (50% Biga) | Authentic Recipe For Pizza Dough With Biga ➡️10 MUST HAVE Pizza Making Accessories    • Top 10 MUST HAVE Pizza Making Accesso...   ➡️How To Use A Pizza Turning Peel    • How To Use A Pizza Turning Peel (To R...   Subscribe to Food Talks➡️   / foodtalksco   📒About this biga pizza dough📒 In this video from Food Talks, you will learn how to make an authentic Neapolitan style pizza dough with biga. The best part about this recipe is that you don't need a dough mixer and everything is done by hand with no kneading required. This overnight pizza dough with biga has a particular flavor provided by the long fermentation and a very small amount of yeast which makes it light and easily digestible. It also makes a crisp, airy-rimmed and delicate pizza crust. Finally, the high hydration produces a softer dough which is ideal for cooking fast (under 2 minutes) in a 450C pizza oven, or in a regular oven if a pizza oven is not available (5-6 minutes). Biga Preferment Ingredients: 1/16th tsp or 0.2g instant dry yeast 250g type 00 flour 125g water at 27C Ingredients For Final Dough: Biga preferment mix 250g type 00 flour 215g water at 38C 13g salt We use a pizza tray with a lid as this is the easiest way to prepare the biga. 1. Add yeast to the flour and then add water slowly. 2. Lightly mix the ingredients together (no need to knead). 3. Close the tray lid and shake the tray, this will help the flour hydrate and create the biga. 4. Continue mixing with your hands making sure all the flour is integrated with the water. 5. Make sure not to press on the biga, you want the dough to stay loose and in small pieces. 6. Once all is integrated, cover and let rest at room temp for 12 hrs. 7. After 12hrs the biga is ready to be used. 8. Put biga in a bowl and add the water and mix well 9. Add remaining flour and salt and mix 10. Cover and let rest 11. Follow video instruction for folding dough 12. Weigh, cut, and make the balls 13. Proof balls at least 1.5 hrs 14. Make pizza and enjoy At this point, you can also place the dough balls in individual containers and leave them in the fridge for up to 2 days. This will give them an even better taste. How To Make Biga Pizza Dough By Hand Step-By-Step Video Tutorial ⏰Time Stamp⏰ 0:00 Intro 0:18 How to make biga preferment 2:38 50% biga pizza dough (final recipe) Frequently Asked Questions Q. When is biga ready? A. This biga preferment is ready after 12-14 hours. Q. How long will biga last in the fridge? A. You can confidently keep it in the fridge for 3 days. Q. Which is better biga or poolish? A. Some say the biga the betta, others say poolish if you"re not foolish. Both will give great and similar results, so it's a matter of personal preference. Thank you for watching! You might also enjoy these relaxing cooking videos: How To Cook Neapolitan Style Pizza    • How To Make Neapolitan Pizza In The R...   How To Stretch Neapolitan Canotto Pizza    • How To Stretch Neapolitan Canotto Piz...   Turn up the volume and enjoy our biga pizza dough recipe with relaxing music and food sounds. We are really passionate about cooking and cuisines here at Food Talks, so our mission is to create relaxing and mouth watering cooking videos to inspire food lovers like us. QUESTION — Have a question about pizza accessories, pizza dough recipes, pizza ovens, pizza making techniques, or anything else pizza? Post in the comments section of this video! #foodtalks #Roccbox #Gozney #oliveroccbox This video is NOT sponsored. Some product links are affiliate links which means if you buy something we'll receive a small commission. ❉ About this biga pizza dough Learn an authentic recipe for pizza dough with biga method. This biga pizza dough is perfect for Neapolitan style pizzas and it will produce a fluffy & easy to digest pizza crust. For Business Inquiries or Collaborations, email: [email protected]