Italian Biga Pizza Dough Recipe

Video Description

A Biga is the Italian version of a preferment or a yeast starter. It's very low in hydration compared to other variations, and I think that makes it very easy to manage. Preferments add more flavor to your dough without extending the fermentation time of the final dough. The Pizzello Forte pizza oven is by far the most affordable oven I've reviewed so far. Up front, it's very capable of producing a great Neapolitan-style pizza so it could be a great option for aspiring pizza makers on a budget. –––––––––––––––––––––––––––––––––––––––––––– 🔗 LINKS Pizzello Pizza Oven Affiliate Link - https://www.pizzello.com?sca_ref=2945107.oiNeTBjcYK Donation link - https://ko-fi.com/kitchenandcraft Instagram - https://www.instagram.com/kitchencraftfood Website - https://kitchen-and-craft.com Pizzello's Website - https://pizzello.com –––––––––––––––––––––––––––––––––––––––––––– ❤️ I THINK YOU'LL LOVE THESE VIDEOS Best Method for Overnight Pizza Dough - https://youtu.be/9IWsV-8jSmI Amazing Overnight Sourdough Pizza - https://youtu.be/DzRvcA23jEM –––––––––––––––––––––––––––––––––––––––––––– 45% HYDRATION BIGA PIZZA DOUGH RECIPE (Biga is 35% of final dough - 4 dough balls) 00 Flour #1, 252g Water #1, 113g Yeast, 1/4 tsp. FINAL DOUGH 00 Flour #2, 378g Water #2, 290g Salt 17g For the Biga, combine flour #1 with the yeast. Add water #1 and toss the ingredients together until you have a shaggy mixture. Some loose flour is perfectly fine. Cover the Biga and let it ferment at room temperature for 12-14 hours,. Place the Biga in a mixing the bowl and add water #2. Swish the biga around to break it up a little, then add flour #2 and the salt. Mix the ingredients until you have a solid, uniform mass. Knead the dough for 5 minutes or until you have a fairly smooth dough. Turn it out on the counter and cover the dough. Let it rest for 10-20 minutes. Knead the dough for another minute or two, then form it into a ball and place it in a lightly oiled bowl. Cover and let it rest for 1-2 hours or until slightly risen. Portion the dough into 250-260 gram pieces. Form them into balls and place each one into an oiled container with a lid. Rest at room temp until doubled in size. Now you're ready to make some pizza. Alternatively, you can cold ferment the pizza dough for 24-48 hours before using it. Just remember to rest the dough at room temp for an hour or two before baking with it. CAULIFLOWER PUREE Heavy Cream, 16 fl. oz. 473ml Fresh Garlic, 1 clove Cauliflower, small handful chopped Fresh Thyme, 1 sprig Sea Salt, to taste Place the heavy cream in a small sauce pot. Add the garlic, cauliflower, fresh thyme and season with salt. Bring the cream to a simmer, and reduce by 1/3. The cauliflower should be tender at this point. Remove the fresh thyme stem, then blitz the cauliflower cream with a stick blender until relatively smooth. Cool the cream in a refrigerator until you're ready to make pizza. SAUTEED SWISS CHARD Extra Virgin Olive Oil, 2 Tbsp. Brown Anchovy, 2 fillets chopped Swiss Chard, 1 bunch cleaned and chopped Fresh Garlic, 2 cloves minced Place a 2 tablespoons of olive oil in a large saute pan. Heat it up over a medium-high flame. Add the anchovy fillets. Stir and add the Swiss chard. Cook for 2 minutes to wilt the greens, then add the garlic. Continue cooking for a few more minutes until the chard is very tender. Season with salt and pepper, then chill in the refrigerator until needed. –––––––––––––––––––––––––––––––––––––––––––– 🔪 MY KITCHEN EQUIPMENT (Affiliate Links) Pizzello Forte Pizza Oven - https://www.pizzello.com?sca_ref=2945107.oiNeTBjcYK Solo Stove Pi Pizza Oven - solostove.pxf.io/kitchencraftpi Ooni Karu 16 Pizza Oven - https://amzn.to/3FacwXd 12" Pizza Peel - https://amzn.to/3Y4zoir 16" Pizza Peel - https://amzn.to/41s40xd Ooni 14" Perforated Pizza Peel - https://amzn.to/3UGM3pS Ooni 14" Bamboo Pizza Peel - https://amzn.to/3VGY6Fe Ooni Turning Peel - https://amzn.to/3BGj0fR KitchenAid 8 Qt. Stand Mixer - https://amzn.to/2XRDxJV KitchenAid Pasta Roller Attachments - https://amzn.to/2JZ8d4m Cuisinart 14 Cup Food Processor - https://amzn.to/2O7XJFg Caputo 00 Pizzeria Flour (assorted weights) - https://amzn.to/3h9Z2Ty Lloyd Pans 14x14" Pizza Pan - https://amzn.to/2XIejNP Lloyd's Pans Straight-Sided Pizza Pan 12x1 - https://amzn.to/3fdDK1C Lloyd's Pans Straight-Sided Pizza Pan 10x1 - https://amzn.to/3aXvsHJ 9"x13" Non-Stick Pan - https://amzn.to/3fXBL1e Metal Dough Scraper - https://amzn.to/2I1hlFd –––––––––––––––––––––––––––––––––––––––––––– #pizza #kitchenandcraft #cooking Please note - Pizzello sent me an oven to review, however, I was not paid for this video. Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.