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Biga Pizza Dough Pizza

Tonight we make a pizza using a Biga dough. It's a new dough for Laurie to make and press out recommended by one of our viewer. It is a tasty dough, cooks well, and easy to work with.

This is a Biga dough recipe from Kitchen and Craft. This recipe prepares a Biga made with flour, water, and yeast that is allowed to ferment overnight. Flour, salt, and water is added to the Biga to prepare the pizza dough. This recipe creates a pizza crust that is easy to handle, and is light and airy. The dough is relatively soft compared to a New York style pizza.

All steps in the recipe take place at room temperature and must be started the night before. The resulting dough is 65% hydration.

Prepare the Biga and let it proof for 12 hours.

Mix flour, salt, and water for 5 minutes then hydrate for an additional 20 minutes.

Knead until smooth and allow to proof for 2 hours.

Divide into dough balls and place in containers for 2 hours or place the dough balls on a floured baking sheet and covered with plastic wrap and a damp towel.

This pizza dough has several steps but the resulting dough is delicious and so easy to stretch into pizza. Give it a try. Here is the link to the Kitchen and Craft video.

https://youtu.be/9IWsV-8jSmI

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Видео Biga Pizza Dough Pizza канала Twelfth Avenue Cuisine
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Информация о видео
17 декабря 2020 г. 8:04:22
00:12:55
Яндекс.Метрика