How To Make Pizza & Focaccia At Home With A Biga

An easy way to upgrade your bread and pizza, whether at home or in your restaurant, is to make your dough with a preferment.

Follow along with Michele as he makes pizza and focaccia at home with Caputo Chef's Flour! His result is a light, airy, and golden crust! The best part? He uses the same dough for his pizza and focaccia!

A preferment is also referred to as an indirect dough method. This is because rather than making your dough all at once, you're making a portion of it first, and allowing it to ferment before adding the rest of your ingredients. Many artisan bread bakers and pizzaioli do this because the longer fermentation gives their bread and crust a better flavor and aroma as well as a better texture by maintaining a strong gluten network. It's an easy step that just requires a little extra time.

Make your preferment the day before you want to make your bread or pizza. Your preferment will need to ferment for 15-20 hours before you finish your dough. Your finished dough will need to ferment for another 3-5 hours.

Видео How To Make Pizza & Focaccia At Home With A Biga канала Orlando Food Sales Inc