100% Biga Pizza Dough Recipe | Cold Fermentation

Makes 3 pizzas 280 grams each

Recipe:

1.5 grams active dry yeast
249 grams water
120 grams bread flour
360 grams 00 flour

120 grams ice water
13.44 grams salt

[HHIPetCare]

The music makes this feel almost holy. Thank you for sharing!

[scenario]

You’re a true artist! Here’s the selling point for me, typically I’m making an overnight poolish for the weekends pizza, and I’m left with 6 days of not being involved with my hobby. Now with an extended fermentation and multiple benchings I can enjoy the process throughout the week.

[eincan]

I made your biga dough and it was excellent. The best biga I have ever made. Did a 78 hour total ferment and blended three flours (80% Caputo Super Nuvola, 10% Polselli semolina rimacinata and 10% Caputo Tipo 1). I will try your 2.0 Biga next. Thanks so much!!!

[fvtown]

So I made this recipe, multiplied it by 5 for a pizza party and used a weak tilt head mixer - it barely did the job and I do not recommend it. If you do use a tilt head, you'll have to stop it every 15 seconds to pull the dough down, and obviously work in batches if you're scaling the recipe. I also had to do some slap and folds on the counter to give the dough more strength. To be honest, the pizza came out amazing and I'll be using the recipe again, but I'll be looking for a better mixer if I decide to have another pizza party. Thanks to Julian for this incredible recipe and channel

[ahmetayaz]

İ ve tried this receipe and it was best pizza i ve ever made .. thanks a lot .

[FrazierMtnCheese]

This recipe is amazing 👏 Thank you Julian.

[RadioNul]

Greatest pizza channel on the internet

[Adasrast]

Man I love your content 🍕 hands down best Pizza 🍕 channel on YouTube

[Malklaw]

Love your passion in videos straight to the point and very informative

[bertoldoborn]

Não me canso de olhar esse vídeo é algo diferente, bem elaborado um processo fantástico. Com certeza vou testar no meu impasto .nota dez para o seu conhecimento.

[totelio]

I made it, thanks a lot! for me, the best recipe ever!

[highlow]

Hello, my mouth is watering... Thank you for your great videos.

[mohamedfazlon]

I liked it when you do slap and fold on your induction top. So cool. Wish you success

[Sopalida]

New here. Have I ever learned something so valuable today !!! Can’t wait to give this a fun go. Although no pro pizza oven 😢

[micheljodoin]

Wow ! Thank you so much for such an amazing video and recipe !! One small question, just to be sure that I do it correctly:
1. Biga -> 48h in the fridge
2. Mix
3. Ambient temperature fermentation -> 1h
4. Slap and fold
5. Ambient temperature fermentation -> 1h OR directly to fridge -> 24h
6. Out of fridge -> 1h at ambient temperature
7. Form into balls and put in container
8. Cold fermentation -> 24h

Is that correct ? Thanks again !

[ahmetayaz]

Hi i tried your napoletan pizza receipe and it was great just way better than any other youtube videos.
İn this biga receipe at first step; just after you make biga does it wait in the room temparature for a while or you just put it in to the fridge after you mix it ?

[ifq]

Im going to try this out, what i really like about this recipe is the low amount of yeast, i really enjoy making biga, but most recipe's with biga use alot of yeast, and i like slow rise like this 24 hours ball rise perfect..

[fixitman]

Looks delicious! I just wish I had enough order in my life to know I'm gonna want pizza in 3 days

[Bass_Nomad.]

I prefer poolish, because i prefer adding flower instead of adding water ( its easier making the dough ). I tried the biga method also and its very good, but i takes more time because you have to add the water little by little, i am not sure if the taste is different, the key is long slow fermentation and baking on high heat (imo.). Your pizza's came out great!

[tatianasarkisian]

Thank you so much for a video, can you please tell me what oo flour do you use ? % w ? Thank you