Italian Biga Pizza Dough Recipe

using a bigger or any other preferment for that matter is a great way to improve the flavor and Aroma of your dough while reducing the overall fermentation time of said dough and a preferment can do this while using less yeast a beaker pre-ferment is traditionally very low in hydration and I'm going to show you how to make some pizza dough using one in this video first let me take a few minutes to talk to you about the oven that I'm using today it's called the pizzello Forte oven and it's probably the most economically priced Pizza Oven that I featured on this channel that's right the gas oven lists for about 250 on Amazon the wood and pellet version is even cheaper it comes in around 165 dollars and each one's bundled with a peel and a cover so this is a really good price for sure let me quickly walk you through the assembly in the preheat then we'll talk pizza dough okay I've got all the pieces laid out here then I'm going to start by installing this deflector Shield okay let's see one side I need another screw there we go okay just gonna tighten those down okay that's good and tight all right there we go next I'm going to add this hanger to the burner unit using three screws one okay that's good nice and tight there all right I rotated the oven sideways so you could get a better view of this I'm just gonna hang the burner off the back here on these two bolts and then just get these nice and snug there we go burner is attached all right now the chimney just is like a pressure fit here it just push it on like that and the cap just spin until it's snug just like that perfect I'm going to strip these screws out by going in at an angle yeah this one might be better there good next you just slide the stone in [Music] that looks good in the door it's like that even have a little peephole all right the propane Port is off the rear of the burner here so you need to move my table out a little bit here to get this attached yeah this is kind of a pain foreign get that nice and get a wrench actually uh give you a wrench right here and make sure it's nice and snug there that's good I forgot about one thing I need to put the handle on the hopper good yeah hold on a second I actually forgot one more thing and never seen this in a pizza oven but right here this is a battery and I already put one in there just want to show you guys takes a double A battery for the starter the automatic starter so you got to make sure to do that before you try to fire this oven up like I just did there all right let's fire this bad boy up [Music] nice all right pacello says to burn this oven in for about 45 minutes before baking it so that's what I'm gonna do so this is a good time to actually talk to you guys about the 45 hydration bigado that I'm going to use in this video quick tip here mix the Vega about 12 hours before you plan to mix the final dough take 252 grams of double zero flour and add a quarter teaspoon of instant dry yeast next pour in 113 grams of Rim temp water use your hands and take a few minutes to carefully mix the ingredients together until you have a Shaggy looking pre-ferment you're going to have some loose flour left in the bowl and that's totally fine your pre-ferment just needs to look like what you see in this video transfer the bigger to a container with a lid cover it up and let it ferment at room temp for about 12 to 14 hours I typically do this the night before so the bigger can ferment overnight after it's been fermenting for that extended period of time the biggest should smell ripe and slightly alcoholic to make the final dough combine the Beagle with an additional 290 grams of room temp water swish it around and break up the bigger so it's not so stiff and dry then add 378 grams of double zero flour and 17 grams of sea salt mix the dough until you have an evenly hydrated cohesive Mass so you can do this by hand or using a mixer like I'm doing in this video It Doesn't Really Matter continue kneading it for five minutes until it starts to feel smooth and silky in texture then turn the dough out onto a counter and place a bowl over it let it rest for about 10 minutes take the dough and knead it for another minute or two or slap it on the counter like I'm doing here the dough should feel even smoother in silkier at this point if it doesn't let it rest for another 10 minutes need it a little bit more then you're going to form it into a ball like I'm doing here and place it in a lightly greased bowl and cover it with some plastic film or some sort of mixing bowl cover let the dough rest again for another hour or possibly two until it's slightly risen but not doubled and at this point it's time to portion the dough turn it out onto the counter and divide it into four 250-ish gram portions definitely use a scale to make sure each piece is equal in weight shape each piece of portion dough into a small ball and then place them into individually oiled containers cover them up and let them rest at room temp until the dough balls have doubled in size alternatively you can cold ferment the dough in your refrigerator for 24 to 48 hours just remember to pull the dough and let it slack out on your counter at room temp for a couple hours before you plan to bake all right let's bake some pizza this is the pizza dough made with Vega it's been sitting out for about an hour [Music] I'm gonna add a little bench flour so it doesn't stick get this out on the table there we go bench flour on top press all the gas out to the edge for my outer crust don't feel super soft very plush I'm just flipping the dough around working both sides of it stretch it use my knuckles this oven's kind of small so I don't want to go much more than 10 or 11 inches in diameter this is still pretty pretty small I think we're just about there see yeah I feel comfortable with that looks pretty good good personal size pizza there so here's that cauliflower Crema this is easy to make all I did was add one pint of heavy cream to a small sauce pot then I dropped in one garlic clove and a handful of chopped up cauliflower I placed the pot over a medium flame dropped in one sprig of thyme hit the pan with a little bit of sea salt brought everything up to a simmer and once that cream reduced by a third in the cauliflower got nice and tender I removed the thyme and blitzed everything with a stick blender until it was relatively smooth after that I just transferred the crema to a deli and cooled it off in my fridge let me tell it's kind of thick but still spreadable I'm gonna go too heavy here 's a nice even layer perfect Swiss chard and this was easy to make too I just added some extra virgin olive oil to a large saute pan over medium high heat once that oil was hot I added two chopped up fillets of brown anchovy let the anchovies kind of melt into the oil a little bit and then I added all of my chopped up and washed Swiss chard just stirred everything around to incorporate the anchovies and let that Shard Wilt a little bit then I added up two minced garlic cloves again just tossed everything around let the garlic cook for a little bit then I seasoned The Shard with some freshly ground black pepper and a little bit of sea salt and again I just transferred that Shard to a deli and cooled it off in my fridge foreign very fragrant perfect now the fresh mozzarella here we go okay that looks good and then a little palm this is real Parmigiano-Reggiano it's just been graded at the shop get this pizza up on the peel get that all straightened out here that looks good all right oven's been preheating for I don't know about 45 minutes Stone temp is about 7.75 and in goes the pizza come on there we go I'm gonna put this door back on because it's gas I'm going to keep this peephole open just so there's some airflow in there and uh we'll let it bake for I don't know 90 seconds or so hopefully it'll only take that long apologies for all the leaf blowers again yeah it's that time of year time for the first turn [Music] [Music] foreign my God smell is amazing going in again [Music] all right let's think about that huh not too shabby there we go [Music] check out underneath nice bag top looks great everything's cooked evenly all right let's cut into it huh all right let's take a look at the crust yeah that's it's nice looking almost completely forgot a chili oil well it's more like chopped up calabrian chilies how about that you want to go too heavy here just a little bit that's good Moment of Truth wow cauliflower Crema garlic Swiss chard anchovies calabrian chili oil fantastic combination one of the best pizzas I've made in a long time hands down the dough very easy to work with has great flavor I think I'm going to try this dough again I do like it as far as the oven goes for 250 bucks for this gas version this little pizza oven turned out a great pizza now I can't speak to the longevity of the oven because I've only had it for about a week but right off the bat it's a great bake and it was easy to set up the two knocks that I have are that propane connections off the back of the burner which makes it hard to push my table up against the brick wall here and the Corduroy Stone seemed a little thin I haven't measured it to my uni stones but it seemed a little thin it's still held temp pretty well for one pizza I don't know what the recovery time is though other than that great little oven check it out on Amazon I'll put some links in the video description box I think that's it for today guys thanks for watching questions or comments hit me in the section comment section below catch you next time

Channel: Kitchen & Craft

Views: 21,081

Keywords: italian biga pizza dough, biga pizza dough recipe, how to make biga pizza dough, how to make biga pizza, how to make biga dough, biga pizza dough 00 flour, 100 biga pizza dough recipe, pizzello, pizzello forte pizza, Pizzello pizza oven, best pizza dough, biga pizza dough by hand, italian biga pizza dough recipe, italian biga pizza dough recipe italian, italian biga pizza recipe, neapolitan pizza dough, neapolitan pizza dough recipe, pizza dough with biga, Pizza napoletana

Id: N9htndn_oR4

Length: 14min 5sec (845 seconds)

Published: Mon Nov 28 2022