PIZZA IN TEGLIA - 50% BIGA 50% POOLISH 💥- LEGGERISSIMA 💨

So, the poolish gives me crunchiness, the biga gives me softness, and if I combine them? Inspired by the piano, I decided to try this really explosive combo between poolish and biga. Hi everyone and welcome to a new video of Handmade Pizza. Well, for those who don't like crunchy pizza, and for those who don't like soft pizza, the explosive combination of these two preferences, biga and poolish, really gave me an exceptional result. Very crunchy pizza, very light, and at the same time, soft. Enough, let's not waste any more time, I'll show you how I made it, but first, if you haven't subscribed to the channel, do it now by activating the bell with all notifications, and as always, if you like the video, leave a like and a thumb up, and let me know in the comments what you think. Let's go! Let's start with the preparation of these two preferences for this truly special pan of ours. Here I have the ingredients to prepare the poolish, and here for the biga. We can do them at the same time because poolish and biga are two preferences, one simpler than the other in the preparation. So, for the poolish, 200g of flour with a strength between 300-320, 2g of fresh yeast, 200g of water, so equal quantities. For the biga, same type of flour, so strength between 300-320, same quantity of flour, 200g of flour, 2g of yeast, same quantity, be careful, only the water changes, 100g of water, so half, and a fork, which in our case will do in both cases, here to dissolve the lumps, and here in the biga to try not to knead completely. Ok, I start with the poolish, I dissolve the yeast in the water, like a soap, as usual, in this way. Dissolved the yeast, I put the water all at once in the flour, and since the poolish has a consistency of a cake, I help myself with a fork, I start to mix, to stir, and as soon as the consistency allows me, I take it as if it were a cake, so with the fork I make this movement so that I dissolve all the lumps well. Be careful to take the flour from all the edges of the bowl and from the bottom. Ok, we don't have to stir for more than a minute and a half, two at most, they are enough to make the mixture homogeneous, and we don't have to go over them because we don't have to give strength to this dough, we don't have to make a gluten net. Since I do the fermentation here, with a ladle, if you don't have one, a spoon is fine, I help myself to remove the residues from the fork and to collect a little bit from the edges of the bowl any residues of cake, this is because I will do the fermentation in this same bowl and if I leave a thin layer of cake on the edges, then during the fermentation hours it will dry and we don't like this thing. The pulice is ready, for 24 hours in the fridge. And now let's move on to the biga, very simple too. I always dissolve the yeast in the water, our beloved fork, I pour the water with the dissolved yeast all at once and now I have to be very little delicate, or rather, very little organized, because this dough, the biga, has to be very coarse, it has to be a dough that doesn't have to create a real mass, because it doesn't have to rise, and so the fork, if we use it in this way, so don't crush it, please, don't do this, but really with a little disorganized movements, a little breaking, so we use the bad part of the fork, so to speak. In this way we always collect the flour well from the edges, so as not to create crusts. You see, this is how this dough is created, very crumbly, very crushed. It is ready when all the flour has been absorbed, so on the bottom we don't have to have flour. You see that here on the bottom there is still a little flour, we have to try to absorb it all. At this point we can go by hand, so we remove the dough from the fork. As I always say, when you start to prepare the biga by hand, be careful not to make this movement with your hand, because this would start to knead and develop gluten in this preparation, and we don't want it. So what do we do? We turn it over, we take it from below, so that the flour is a little deposited on the bottom, and at the limit we go inside with our fingers, so breaking. Here we are, it takes a few moments. It takes a few moments more than the poolish, but this preparation is really very simple. If by chance too big pieces have been created, now at this moment, maybe this, you can break it a little like this, crush it with your hands. Ok, here we are, all the flour has been absorbed, and I'm going to close it here too with its lid. And the same thing in the fridge for 24 hours. Ok, after 24 hours, our two preferments have matured and are ready to be joined together in this explosive combo, really. And since we are making a 50% biga and a 50% poolish, it means that we have used 100% of the flour, divided between biga and poolish. So in this phase we will no longer have to add flour, but we are going to add only 20 grams of water to bring the hydration to 80%, 8 grams of salt and 8 grams of oil. And we will be helped in this operation by our beloved mixer with the dough whisk, because working by hand, joining a biga, a poolish and other ingredients by hand would be really too difficult. I transfer the biga to a container with high sides, so tight and high, I recommend, when you work with the mixer, it's better like this. I compact it a little with my hands, because the mixer is not a kneader, it is not able to compact. And now the funniest part, transferring the poolish to the container. Look at what a particular consistency, as you can see the gluten net that has formed practically by itself in these hours, because we haven't done anything. And I start with our mixer at the lowest speed at the beginning. I go for about two minutes in total. Now, these two minutes will perhaps be the most tiring phase, because the poolish is a somewhat tenacious compound, it is cold, it has been in the refrigerator. You see, in fact, they all become pieces, they fall apart. Here, it is perfectly normal, do not worry. Go on, I go on now for another minute, in total two as I told you, and you will see that slowly the poolish will dissolve into smaller and smaller pieces, until it disappears. Ok, after these first two minutes, you see the gluten net that has not yet formed, I add a little water, the water is already little, but I divide it into three parts, so a drop of water, and I resume to work for about another minute and a half, at medium speed this time. And you will see that now, slowly, the dough is not yet homogeneous, but the poolish, you see, is always dissolving more and more. At this point, when the water has been absorbed, I add the salt and another drop of water, so the second part, there is only a small part left. And I resume to work for another minute and a half, at medium-high speed. As the dough will be more hydrated, it will be easier to work it. Ok, absorbed the water, I go with the last part, the last drop, and, guess what, I work for another minute and a half, two, until the water has been completely absorbed, at high speed at this point. And you see that now the dough is starting to be really smooth, and it is starting to bind. Now I go with half of the oil, and I work for a minute, until the oil has been absorbed. Now the dough is really starting to be smooth, and it is easy to work it with the mixer. Incorporated all the oil, I put the second part, and I finish this work for about another minute, a minute and a half. And the dough is becoming really beautiful. Now you will see it at the end of this cycle of mixer. It is really, now it is smooth, homogeneous, and well binded. Look how it stays close to the whisk. I remove it from the whisk without tearing it, but I pull it, you see, with this movement, I don't tear it. Perfect, really beautiful. At this point I move to a work surface, on the bench, if it is marble, wood, anything goes well. I put a little oil on the surface so as not to stick the dough, and now I'm having fun making it come down, I'm not pulling it away on purpose, because I like this consistency. And I simply enlarge the dough a little on this oiled bench. I open it a little and I let it rest like this, without covering it, for about 5-6 minutes. Ok, after 5-6 minutes, I prepared a container already well greased, with oil. We still plunge our hands a little to take the dough and not let it stick. But you'll see that now it will be very easy to make the folds and close it. We pull it up, first gently, so few folds, you see, I made 3 or 4, and then we try to close the dough in this way. If you want to collect also these small residues of dough, do it this way, and put them under the dough, like this. Here it is. Closed. We take the container, we quickly move inside, hermetic lid, and we let it rest for about an hour and a half at room temperature. See you in a bit. Ok, after an hour and a half, the loaf is doubled in volume, we put a sheet of semolina on the floor and turn the bowl upside down. Here it is, beautiful. We get our hands a little dirty with semolina and the first thing we do is we fold the dough on itself, we create a kind of thread, then I turn it, I fold it on itself and I seal it well with my hands, in this way, almost to sew, you see, I seal it well. Sealed, I turn it 90 degrees and I fold it on itself again, sealing everything perfectly. Sealed everything. One last time. I turn it, I fold it on itself and I seal it. In this way, we make a duplication. We capture other air, which will help us to create the alveolation, and in the meantime, we also give strength to our dough, which can then support the rising and the cooking. At this point, when everything is sealed, I practically dip it in semolina, in an oiled container, I remove some excess semolina and I transfer it in the container. I cover it with a hermetic lid and I leave it at room temperature for another hour and a half, for a second doubling. After an hour and a half, it has relaxed a little more and it is full of air, I prepare for the alveolation. This time, a lot of semolina on the floor, a sprinkle of semolina also on the pan, I turn it upside down, it will easily come down because we have oiled the container. Here it is, beautiful. A sprinkle of semolina, we prepare for the alveolation. As usual, we start from the frame, in this way, and then the center. Look how fantastic it is, look what bubbles. We enlarge a little, not too much, do not enlarge it too much on the floor. I turn it upside down and I apply pressure also on the other side, so to speak. At this point, I have prepared an oiled pan, I place the dough on my arm and I transfer it to the pan. I finish arranging the dough, as usual, in the pan, in this way. Perfect. Now, since we are using this combo of poolish and biga, it will be a very crispy pizza, and to enhance this thing even more, I will cook it in this first phase only with oil on the surface. So I go to the oven, preheated at least 40 minutes before, static, in the central shelf, for about 10-12 minutes. After 10-12 minutes, we are more or less halfway through cooking. At this point, I add the tomato. Only the tomato, without the cubes, because for this pizza that I want a little more crispy, I will add the raw mozzarella at the end of cooking. Ok, I added the tomato, I put it back in the oven, I take it out of the pan, and I turn on the grill, and I leave it for about 5-6 minutes, or until it browns, under the grill. And now, a moment of silence, I leave the sound to the pizza. And obviously all this can only end with the usual tasting of this wonder. It is very light, I can assure you that it is a nice big slice, but it is very light, really. I bite, eh? And with absolute certainty, the lightest and crispiest pizza that I have made so far. It is fantastic, really exceptional. Ok, for me this explosive combo between Pulisci and Biga is super, super approved. Only one thing is missing, your approval, your bollino. So absolutely try to make this amazing recipe, it is also super comfortable, as we have seen, and let me know what your results will be, what do you think. It is fantastic. Ciao, e alla prossima pizza!