How To Make Pizza & Focaccia At Home With A Biga
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- čas přidán 7. 05. 2020
- 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.
Ingredients for a preferment:
• 800 g Caputo Chef’s flour
• 360g of warm water
• 3g Caputo dry yeast
Mix the flour, yeast, and water together in a large mixing bowl. Cover it with a plastic wrap and leave to prove for 15 to 20 hours at room temperature.
For pizza dough
• 200g Caputo Chef’s flour
• 340 g cold water - 70% hydration
• 1 g dry yeast
• 25 g sea salt
• 10g sugar
Mix the preferment dough broken with the flour, sugar, yeast, water, and salt. Knead dough for 5 to 10 minutes. Let the dough rest for 10min and then divide the dough to 300g and roll them to dough balls. Place finished dough balls in a tray or pan and cover. Let is rest for 5 hours.
Baking the pizza
• Ciao 28oz Whole Peeled or San Marzano tomatoes
• Caputo semolina
• Fresh basil leaves
• Fresh mozzarella
Gently squeezed the Ciao tomatoes to create the sauce, do not recommend using a blender since it will break the tomato seeds and will make it sour and acidic. Add salt to taste to the sauce (about 10g for the entire can).
Use the semolina to stretch the flour. Gently stretch the dough with your fingers from inside and out leaving the edges puffy. Place the dough in a pan, add tomato sauce, and some olive oil around the crust. Bake it for 10minutes in 500 F. Top your pizza with the mozzarella and put it back in the oven at broil for 5 minutes. Add the basil for the finishing touches. - Jak na to + styl
This is best video of technique we can follow❤
Made this today for the family, cooked in the Ooni pizza oven and it was great, light years better in taste and quality than any store bought versions like Pizza Express and other doughs. Takes time but when the other option is no flavour its well worth it.
Best process thanks Miguel
Looks amazing!
Complimenti
Amazing I make my focaccia very similar. Good eats
Thanks for your video! Did you place pizza on top rack of oven?
Fantastic. Very easy to understand, great video. Is there anyplace to go to print these recipes? I have never seen Caputo Chef's flour. What type of American flour can be used as a substitute?
You can get the flour from Amazon, or All Things BBQ.
For romana thin pizza is this receip also the same.
65 degrees? That’s between room temp and refrigerator. Where do you keep it
Hi Miguel
Can you please tell me why the semola or flour is sticking to my dough when I’m stretching
You over proofed your dough
I don't understand please again make video new pizza