STEP 2 - THE BEST PIZZA DOUGH

Рет қаралды 4,329

10 ай бұрын

Step 2 = Remove Biga from Fridge to Make the Final Dough (They’ll be ready to cook in five hours) So if you want pizza at 5 PM start at 12:00pm / noon (For step one please watch my first video, heres the link • THE BEST PIZZA DOUGH R...
Ingredients:
800g - Water (Room Temperature) - should be just about 3 1/2 cups
1 Kilo / 1000g / 2.2 lbs or 1 standard Bag - Type OO Flour
30g - Sea Salt
Instructions:
1. Pour the 800g of water into your stand mixer bowl (Kitchen Aid)
2. Add the BIGA to the same mixing bowl (Break it apart with your hands and put it in the water)
3. Turn mixer on low and mix until the water appears milky (BIGA will still be in chunks)
4. Slowly Add 1/2 of the of the flour
5. Sprinkle in all of the sea salt
6. Slowly add the remaining 1/2 of flour
7. Mix on medium speed for 15 - 20 minutes (Dough will be sticky)
8. Remove dough from bowl with a spatula and place on a dry work surface to “strengthen” the dough with your hands by picking it up with both hands (one on each side of dough- you might want to sprinkle a little flower on it (as needed) or put olive oil on your hands to prevent sticking) pulling it up into the air chest high then folding it back on it’s self (about 10 times - until dough is smooth)
9. Then gently roll the dough into one large ball keeping the top side of the dough up and place same mixing bowl upside down over dough and let it rest for 30 min
10. Uncover the dough and “strengthen” the dough again with your hands by picking it up with both hands (one on each side of dough) pulling it up into the air chest high then folding it back on it’s self (about 10 times - until dough is smooth)
11. Let the dough rest again for 10 Minutes (Covering it again with the same mixing bowl from before)
12. Make the dough balls by cutting the dough in half, then cut each piece in half again until you have 4 equal pieces of dough (makes 4 dough balls around 280grams- you might have an extra little one) anything larger than 280g may not fit inside a smaller pizza oven such as a roccbox or ooni koda, etc. (280g will push the limits of a 12” peel also and your dough will hang over the edges)
13. lightly flour your hands and roll the 4 pieces into balls keeping the original top side of the dough up for each ball
14. Place the dough balls on a floured sheet pan or in a dough box spacing them out evenly, lightly flour the tops to prevent the plastic wrap covering from sticking.
15. Cover with plastic wrap or place in covered dough box and let dough balls rest for 2 hours at room temperature and then dough it's ready to use. (If you are cooking later you can put them directly into the fridge and then remove them 2-3 hours before you need them)
16. You can also ball the dough and then place covered back in the fridge (before they rise) for up to 1 more day if needed
17. Open a bottle of Chianti or cold beer and then make pizza!
Both of these are great Flours for making Pizza
2 Bags of Anna Type 00 Flour
amzn.to/3B4yubD
Mulino Caputo 00 Pizzeria Flour 1Kilo Bag, 140.8 Ounce, (Pack of 4), 2.2 pound (pack of 4)
amzn.to/3wvlUiE
Antimo Caputo Semolina Flour 2.2 LB (Pack of 2) Bulk Italian Durum Semolina Flour - All Natural
amzn.to/3nnIjeh
Bellarise Instant Dry Yeast
amzn.to/3Lhaire
Dough Tray Links
DoughMate Artisan Dough Tray Kit
amzn.to/3f3SUqU
Rubbermaid Brilliance Food Storage Container, Large, 9.6 Cup
amzn.to/3rv3X3P
Here are the links to some of the other things i used in this video
Metal Bench Scraper
amzn.to/35TWeUs
Plastic / Flexible Bench Scraper
amzn.to/3gBpamf
Kitchen Aid Dough Hook
amzn.to/35TtACS
Amazon Kitchen Scale (the one i have is old and no longer available)
amzn.to/3ovE1D4
Italian Made Olive Oil / Copper Oil Cruet by GI Metal
amzn.to/3uzrUWV
My Table is 60” X 24” with Caster Wheels - Here is a link
amzn.to/39qQ8NG
Arcedo Outdoor Bistro Table Set Cover, Heavy Duty Waterproof Patio Furniture Covers for 3 Pieces Bistro Set, All Weather Resistant Outdoor Table and Chair Covers, 65" L x 28" W x 30" H, Beige & Brown
amzn.to/3wiGkvp
Video Equipment
Apple iPhone 13 Pro
amzn.to/3GvO7u1
Apple MacBook Pro 13” with M1 Pro Chip
amzn.to/3oviiLz

Пікірлер: 39

@lyndao8300 9 ай бұрын

After 3 other failed dough attempts with other, fast, recipes, I tried this one. It turned out perfectly. we used 4 and have 4 left over that I will freeze and try those in a week after the thaw instructions. We are hosting a part for 35-40 in a few weeks and if it works out, I am going to make 5-6 batches and freeze them ahead of time. This is a game changer. Thank you.

@HarplandProductions 9 ай бұрын

Wonderful! Thank you very much for letting me know and I am so glad it worked out for you all! Made my day getting your comment!

@gchomuk 3 ай бұрын

I'm a Chicago thin crust guy who just got a Roccbox. (I've been honing components for my thin crust in my home oven for months.). Found your channel while looking for Roccbox reviews. Everyone seems to make neopolitan pizza. I'm sure how much I'd like, but my wife wants to try. Firstly, wow, that looks like a lot of work. Secondly, you mentioned the recipe makes 8 balls, but I see 6 in the box. The box only holds 6. I'm eying the Gozney doughproof box, but it only holds 6. Subscribed. Very thorough content, so thanks for that.

@HarplandProductions 3 ай бұрын

Yes these ovens are definitely designed for primarily Neapolitan Pizza because they require very high heat of 850-950F. The dough box i have does hold 8 but since the kit comes with 2 trays i usually spread them out and use both trays to make it easier to get them out. Getting the dough out of the tray is one of the most critical parts of Neapolitan Dough, because the air inside is key so you have to get the dough out without touching it as much as possible.

@Reminder2001 10 ай бұрын

Just discovered your channel and I really love your videos! Very excited for new content. Greetings from Slovenia

@HarplandProductions 10 ай бұрын

Welcome aboard! Thank you so much for watching and taking the time to let me know you enjoy my videos and channel, it means a lot to me!

@jaymann995 10 ай бұрын

Nice job. One hint about handing 70% dough, though. You don't need to knead the dough that long. Let it rest under a damp cloth for 10-15min. The dough will get more strength and gets much easier to handle. Same method applies to sourdough/levain doughs.

@HarplandProductions 10 ай бұрын

Thanks for the info!

@Viva_la_natura 10 ай бұрын

used your recipe today and had very solid results. I cut the hydration down to 68% because of the humidity here. The cornicione was classic BIGA. The only con observed is that it's less digestible due to so much of the flour closing the dough. Thank you!

@HarplandProductions 10 ай бұрын

Thank you so much for watching my videos and trying out the recipe, glad it turned out. Yeah i try not to add extra flower at the end but when it's hot here i sometimes have to, to be able to work the dough but it shouldn't impact the digestibility, that's mainly from the extended fermentation, so in this case have the 48 hours of fermentation still makes this dough highly digestible.

@Viva_la_natura 10 ай бұрын

@@HarplandProductions Oh I wasn't referring to the extra the you added to make the dough more manageable. I was referring to the kilo of dough you add to the preferment on the day you closed the dough

@HarplandProductions 10 ай бұрын

@@Viva_la_natura got it, makes more sense now! 😎👍🏼🍕🔥

@adamworkman4796 9 ай бұрын

Great stuff. Your dough always looks amazing. Do you ever use a poolish? That’s what I typically use because it seems simpler to me. I haven’t tried a bigga yet.

@HarplandProductions 9 ай бұрын

Thanks Adam! For me Biga is much easier, it’s less messy because there’s less water at the beginning and you don’t need as much refrigerator space to store the biga starter! And it’s very easy to clean up, all I need to wash is the mixing bowl in the container for the biga starter

@EPK_AI_DUBS 10 ай бұрын

This is just what I was looking for. Could I also make cast iron pizza with this dough?

@HarplandProductions 10 ай бұрын

This dough is ideally used for Neapolitan Pizza in a high heat oven 400C / 850F but you can use if for Detroit Deep Dish / Cast Iron style. for that style you will need to use a lower temp so the top doesn't burn before the bottom and you may need to turn the oven off and let it cook with ambient heat (if your using a pizza oven) if using a normal kitchen oven then you can just set the temp.

@EPK_AI_DUBS 10 ай бұрын

@@HarplandProductions Perfect, I'll do just that, thanks!

@HarplandProductions 10 ай бұрын

@@EPK_AI_DUBS glad to help!

@ilgiardino3055 10 ай бұрын

En el momento que vas agregando harina al momento de amasar a mano, le vas restando hidratación por lo que al final la hidratación es menor a 70%

@HarplandProductions 10 ай бұрын

That is correct, depending on the temperature in the weather sometimes I have to add extra flour to make the dough more manageable, I always start with 70% but when it’s very hot and humid outside I add extra flour and probably bring the final number down to 65%

@marianomora3579 10 ай бұрын

Nice job! At which point would you freeze the dough balls?

@HarplandProductions 10 ай бұрын

Here is my whole video on freezing dough kzfaq.info/get/bejne/hadnmsZ50rfHlZc.html

@marianomora3579 10 ай бұрын

@@HarplandProductions thanks!

@HarplandProductions 10 ай бұрын

@@marianomora3579 any time buddy

@ivanberranger5105 10 ай бұрын

Slap and fold technique: try to pull before you fold. The stretching from the pull strengthens the gluten. In order to pull, do not add flour! You want it to stick when you pull, then fold over. And again, slap, pull, fold… until you feel the strength.

@craigcrossan8902 8 ай бұрын

Do you have a link to buy Tupperware for freezing the dough? I do not have any of the leftover bowls you recommended.

@HarplandProductions 8 ай бұрын

Here you go! Thanks for watching! amzn.to/3QGCtoz

@craigcrossan8902 8 ай бұрын

@HarplandProductions Man, you're so awesome, thank you.

@mikec5958 10 ай бұрын

if i ball them up and refrigerate before they rise, do i just let them out next day for 2-3 hours before the cook?

@HarplandProductions 10 ай бұрын

you nave to cover them up air tight but you really can't wait till the next day, they will over proof. If you want to pre make them you really need to ball them and then freeze them. in the fridge you can keep them maybe a couple of hours max. here is my video on how to freeze dough kzfaq.info/get/bejne/hadnmsZ50rfHlZc.htmlsi=CFc49SQcVAzyBq9N

@goodknighthokie 10 ай бұрын

If I want to only make a few pizzas, can I cut the recipe in half?

@HarplandProductions 10 ай бұрын

Absolutely you can make a half batch but i would recommend doing the full batch and freezing the extra, here is my video on how to freeze dough. It's quite a bit of work to make the dough so its better to have more frozen for later :) kzfaq.info/get/bejne/hadnmsZ50rfHlZc.html

@leithal1546 4 ай бұрын

What I don’t have a mixer?

@HarplandProductions 4 ай бұрын

The mixing can be done by hand, just takes a little more work

@gspronin 10 ай бұрын

Starts with 70% hydration, ends with 50% 😂

@HarplandProductions 10 ай бұрын

My recommendation would be to buy calculator, then you can start trying to make pizza dough 😂😂😂

@fergrand 8 ай бұрын

Agree!!!!

@Bangbangshelly 17 күн бұрын

Ok… I’m missing something here. You say you have 2 bags of 00 flour at 1000g (1kg) each. You used 400g for the biga starter in the 1st step video. That should leave you with 600g of flour in that first bag, but you repeatedly state that the first bag has 100 g of leftover flour. Your math isn’t mathing. Are you using 500 g bags of flour? Because that’s the only way your math works buddy.

@HarplandProductions 17 күн бұрын

You will need at least 100 g left over from that original bag of flour when you do step two to use for dusting your work surface and or sprinkling on your dough if it's too sticky to handle, etc.. Please see the recipe and steps and the description of the video.