Absolutely delicious, amazing sweet pungent aroma from the dough after 48-hour mark.
Recipe included, screenshot from my Google keep page. Tried to use the ingredients possible.
Cheese was galbani fresh mozzarella.
Caputo 00 Chef's flour + pizzaria flour 50/50.
800f in the Gozney Roccbox for just over a minute.
by skylinetechreviews80
14 Comments
Looks awesome!
https://preview.redd.it/nx7n2p2h59se1.png?width=1344&format=png&auto=webp&s=a5bc54a3f7ba92e9a2d3f9eaf741092d3c9c4395
BIGA prep photos I forgot to add
crust lovers rejoice (me)
Great work. Thank you for sharing
Will give this a try over the weekend, that crust is huuuuuuge.
Perfect, cheers.
For me upgrading to Fior di Latte from fresh mozzarella was a huge improvement
Looks delicious! I’m going to try your recipe.
THANKS!
What is “BIGA?”
This is beautiful, I will try it on the weekend thanks for sharing!
Did you mix the dough by hand? Or use a mixer?
Excellent, thank you for all the work and the recipe! I have a sourdough biga I use for bread, I’ll try your recipe I think. I can do 800F on my gas grill.
Did you feel that you needed a booster? There wasn’t enough active yeast in the biga to keep fermenting in the fridge? Looks great by the way
It looks great