For those who are in indecisive between poolish or biga preferments, this is the dough for you! Here is the recipe…
Poolish & Biga Hybrid Pizza Dough
(Makes 3 pizza doughs weighing 280 grams each)
Preferment:
0.6 grams active dried yeast
140 grams water
202 grams 00 flour
Dough:
205 grams water
291 grams 00 flour
13.8 grams salt
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20 Comments
This looks excellent!
You always give me new assignments..lol
Never though about hybrid version poolish + biga .
Thanks for showing us how its done.
Insane
Spectacular. How do I turn this recipe into 1kg of flour?
This is actually brilliant. With the middle ground it could actually be done by hand. Can't wait to try this. btw your big a hand mixing method was brilliant.
I stop everything every time you make a video ! hihi ! 😊
Hello, as always, excellently implemented. Thank you for the great explanations and ideas. Best regards
great video! have you tried Caputo instant? I've had better luck with it than red star
Looks delicious. One question after balling, can i also leave it for 24 hrs and take it out 1 hour before use?
Can you show a link to something close to that spicy paste?
Nicely done ✔
Man you should be opening a Pizzeria
Stoked to try this!!
Thank you for this! I always use your Poolish recipe and stayed off trying Biga because I don't own a mixer. I wonder if this preferment is suitable for hand mixing? I recon this would be a quicker recipe compared to the 30 min intervals with the Poolish.
Any recommendations for this recipe using a kitchen aid mixer? Like what speed/s to use ?
GREAT PIZZA , NIce preferment. One thing that you can control to reduce the spotting of bubbles that burn, is to make sure that the dough is ROOM TEMPERATURE and NOT cold / COLDER than room temp. My Preference NO ONIONS on this one the other ingridients are BANGING
Great job Julian
Looks amazing! Can’t wait to try this recipe. Thank you Julian!
Sure, here’s a revised version:
Great content, as always! I’m a big fan. Could you share what brand and type of double zero flour you used?
Also, near the end of the video, when you mention letting the dough balls double in size, i'm guessing you're doing that in the containers and then baking it right after?
How about trying Sour Dough and Biga Hybrid ? I'd love to see it! Great vids and pizzas! Thanks JS