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I have a full video tutorial on how to make this 100% Biga dough…
Biga 100%
(Makes three 280g dough balls)
Recipe:
Biga-
1.5g active dried yeast
249g water
480g Caputo Nuvola Super
Dough-
120g cold water
13.44g salt
Method:
1. Mix the biga using a mixer until it comes together.
2. Place into a container double its size to ferment overnight for 12 hours at room temperature.
3. In the morning, place the biga into the fridge for 24-48 hours.
4. Cut up the biga and add to the mixer with the rest of the ingredients. Mix until smooth and the dough reaches 75F.
5. Rest the dough for 20 minutes. Then perform stretch and folds.
6. Rest the dough another 20 minutes and then divide into 280g dough balls.
7. Pre-shape the dough balls and rest uncovered for 20 minutes. Go back and perform the final shape.
8. Ferment in containers at room temperature for 20 minutes. Now add dough to the fridge to ferment for 24 hours.
19 Comments
Yes sir ! been waiting for that one!
I agree to blending with “00” flour.
Good morning from Napa CA
emeğinize sağlık çok güzel öğretici video👏hamuru açmadan önce buzdolabından çıkan hamuru oda sıcaklığında kaç saat bekletip açma işlemini yapalım
Would it be possible to do the video but with half “0” and “00” flour to see the outcome as you mentioned you would like better?
Great video Julian! Please tell my wife that it’s worth upgrading to the Sunmix from a Kitchen Aid 😂🙏🏻
❤❤❤❤
I feel it ! Gonna be absolutely delicious this weekend !
I bought a repack bag of Nuvola last year. Definitely is more light with a puffier cornicione! Depends what you like I guess. I'm experimenting with different 00 flours right now. Trying out Molino DellaGiovanna Neapolitana 00 and Rossa 00. Thanks for the video! Will try out! 🇮🇹
Another amazing video and recipe ! Thanks a lot for your time and effort ! Just a small note: In the video you use 480g of Caputo flour, but in the description, it is written 360g.
Great video, but how does anyone afford that mixer?
Dope stuff, I’m in the pizza game myself at grimaldis
are you stretching the dough right out of the fridge?
I blend 25% bread flour into my Neapolitan pizza dough but I'm going to use this stuff next time.
Love your videos! Your 100% biga recipe is now my go-to recipe! I use half nuvola half Caputo pizzeria (blue) and the result is lovely!
can ii has some piza
Nice video! Where do you buy the caputo nuvola super in the US? Thank you
I don't know man, is this flour really worth $4lb? Caputo Blue 55lb is $67 on amazon making it $1.22/lb.
this was very helpful, thank you