PIZZA IN TEGLIA 100% BIGA CON SBATTITORE! - ALTA IDRATAZIONE (Ricetta Completa)

Hi everyone and welcome to a new video of Handmade Pizza. In today's video, finally on request and on the suggestion of many of you, I will make a pizza in a pan, 100% biga. What does it mean? So, quickly, what is biga? Biga is a pre-ferment, that is, a preparation of water, flour and yeast, which is prepared at a different time from the final dough, for example the day before, as in this case, 24 hours before. For its particular composition and fermentation, it then gives the dough very particular aromas, scents and consistencies. In the case of biga, it gives more softness and larger wavelengths to the pizza we are going to make. And instead, what does 100% biga mean? It means that all the flour that will make up our final pizza, our final dough, has been used to make biga. So, all the flour, this is the biga ready, I'll show it to you now, all the flour is already in here. So, the next day, what will we have to do? We will only have to add the water to reach the hydration that we have chosen. In this case, I will make a pizza in a pan, so we will be around 80% water. Add the salt and, in this case, the oil. Why do we choose to make a biga, a pre-ferment in general? One reason, we have already said it, is precisely because biga and pre-ferments, in general, bring particular aromas and consistencies to our dough, to our pizza. And two, also because it makes it much easier for us to manage. Because, as you will see, making a biga really requires 10-15 minutes of time, a very simple and fast preparation. And the next day, adding the final ingredients, so the other water, salt and, in the case of oil, from that moment, the leavening will be very fast. In 2-3 hours, we will be ready to bake our pizza, because the flour has already matured during the fermentation of the biga and the leavening will be very fast. So, in a way, it also helps us in the management, it is much more practical. To be honest, this is a bit of a revisited biga, because making a real biga with the basic rules of biga at home, and especially in the summer, is very difficult. Because, normally, the biga should ferment at a temperature between 18 and 21 degrees, which in the summer is impossible to have at home, unless you have a controlled-temperature cell. But we have a controlled-temperature cell at home, and it is the refrigerator, only that, obviously, it is much colder, at 4 degrees. So, you can make, with some care, a revisited biga in the refrigerator, adjusting the amount of leavening and also the amount of hydration of the biga. I have the biga already ready, I'll show it to you. I put a damp cloth on the surface to prevent it from forming a crust, because then, working by hand, having a crust on the surface and melting it can be a little difficult. Here it is, this is the biga ready. Now I'll tell you how I made it, but it's really very simple. So, for a 30x40 cm pan, I used 400 grams of medium-strong flour, with a W between 300 and 350. So, 400 grams of flour, 200 grams of water, so 50% of hydration in this case, nice fresh tap water, it doesn't have to be refrigerated, but it has to be fresh, and 1% in proportion of fresh yeast. So, in this case, 400 grams of flour, 4 grams of fresh yeast. The preparation is very simple, you have to dissolve the yeast in the water and then combine all the water with the flour. In this case, as you can see, I knead, because you don't really have to knead, with a fork. Why? Because one of the fundamental rules of biga is that it should never develop gluten. So, with the fork, I try to get a dough as crumbly as possible, so it doesn't have to be compact, because if we make it too compact, we'll develop gluten. And we don't want the biga to rise. The biga only has to ferment without increasing in volume, without rising. So, we have to avoid the formation of gluten. And the fork, in this case, helps us a lot. As you can see, the dough has to be crushed. Once most of the water has been absorbed, I move on to the hands. And also in this case, be careful, when you put your hands in, not to compact the dough with the movement of your fingers, because, then, gluten would develop. So, also in this case, I mix it again, so as to get the flour on the bottom, because this will have to disappear completely. But, at the same time, I try not to compact it. And if I see that pieces are created that are too big in the dough, I simply divide them, tearing them, so as not to let them ferment in too large masses. Here, the biga, the dough, is ready, when all the flour has been absorbed, so there is no more flour around, there is no more flour in the bottom. And I got this nice, crumbly dough. After that, then, I transferred it to a clean container. Also in this case, transferring it, if there were too big pieces, I divided them. And, then, I covered it with the cloth I showed you. And, as you can see, the biga is not particularly changed, it is not particularly risen, it just swelled a little. And the other characteristic that we have to evaluate is the scent. It must have a pleasant scent that reminds a little bit of yogurt, that is, it must have a very light acid note, but really very light, but it must be a slightly sweet acid. That is, the acid of a yogurt. But today I also introduce another novelty. As you know, I make all the dough by hand, and in another video I already made a 100% biga, but it was a Neapolitan pizza, not in a pan, all handcrafted, and here you can find the link. I hope I got it right, because I always make mistakes. But today I want to make things even a little easier. Because the biga, let's say, the day after, makes the water we have to add penetrate, to this type of dough that has rested for 24 hours, to make it by hand may not be very simple, even if, as you have seen, it is possible in the videos I have already made. Obviously for those who have a mixer there is no problem, but today I decided to introduce a novelty that is still hand-made pizza, because it is not a mixer, but it is a simple means that we all have at home and that maybe can come in handy. So a simple mixer with dough whisk to manage the closure of this 100% biga. And honestly I do it for the first time today, in the video with you, I have not tried it before. So I hope it works and I hope it can be helpful to make 100% biga for those who do not have a mixer and who want to continue working by hand. What do you say, can we still consider it hand work? Yes, it is only a little help because it is a particular dough. So I'm very curious too, now I'm moving to the counter and let's see how to close this 100% biga with the help of a mixer. Let's go! So here I am ready with the biga and the ingredients to be added, which will obviously be water. The biga had a hydration of 50%, so 400 grams of flour and 200 grams of water. I want to bring it to 80%. So 120 grams of water are missing, which I kept in the refrigerator, so cold water, because then we will work with the mixer which will heat the dough a little. 10 grams of salt and 6 grams of oil. So the first thing I do is take the biga and chop it roughly here in the bowl. I will not make very small pieces. What a smell! So I will divide it into large pieces, let's do it like this. Ok, chopped up, what do I do? I prepare myself with my mixer. So I recommend well refrigerated water, because I repeat, we do not have to heat everything too much. And I start adding a little water. And I start with the lowest speed possible. Do not be afraid if in this first phase it seems to you that the biga does not want to mix. It is very normal and it is a matter of a few moments, maybe a minute in all. Then the situation, as soon as the water begins to absorb, improves quickly. Ok, after the first phase where it really seemed that the biga wanted to go everywhere except compacting, now it has taken a little water, the water is compacting, so the first part was perhaps a little difficult, now it's starting to go better. And now I add another drop of water, so we will add the water a little at a time. Always at low speed, the lowest possible. Here, as soon as it has absorbed the water we put, we add a little more. I repeat, we must try not to work it too much, because I'm afraid that with the whisk it will heat up too much. Now, in a little while, I will also test the temperature. Here, as you can see, the gluten network is developing in the dough, it is beginning to compact. I add a little more water and then I will also add salt. And I want to test the temperature. The dough is becoming really very smooth. I had never used it, I am very amazed too. Ok, at this point I put a little more water and half salt. Ok, I finish adding the water, still a part of water and the other part of salt. I add the last part of water. I increase the speed by one and I go with the oil and then I stop because I'm afraid it will overheat. I test the temperature for a moment. Here, we are at almost 25, so it's fine, we are a little at the limit. So I add the oil, I let it absorb and then I stop with the whisk. Well, the last 30 seconds I did them at the maximum speed. The dough, looking at it like this, seems fantastic to me. Really. It came off the bowl. It's 80% fabulous. Now I put it on the counter. I wet my hands. With wet hands I moisten the counter. Just a little bit, not too much water. And I move. I widen it a little bit. Guys, it's beautiful. I let it stand just a couple of minutes so that it dries a little bit and then we make the folds and we close it. Hands just wet. Wow, beautiful. Very easy closing. Wonderful. I would never have expected that from a mixer you could get a result like this. Fantastic. Ok, when you close these hydrations with your hands you have to try to touch them as little as possible. Ok, now the container is clean. I moisten it a little bit. I fold it a little bit and I put it inside. Perfect. At this point, I put it in the container and I close it with plastic wrap. I seal it well and I let it rest for half an hour but in the fridge because it's quite hot and we worked on it, so it's a bit overheated. So, half an hour in the fridge. When this half hour is over, I'll take it out and I'll close the container so I'll seal it and then I'll let it rise at room temperature and the rising will be quite fast with this temperature and the presence of the bag it will double in about an hour and a half. Here we are, after half an hour of rest in the fridge. As you can see, it's already increasing in volume and as I said, it will rise very fast with the presence of the bag. And now, I'll make one last turn and I'll close the container for the tray. This is the moment if you want to make more trays so increase the dosage and make two trays, it's time to divide the dough. Today I'm using rice flour to make the cut because I finished the semolina and rice flour is very suitable because it doesn't stick to the semolina, it doesn't stick to the dough. Ok, turn it over. Here it is. So, I'll seal it just like a napkin in this way. I turn it on the other side and I repeat the operation. I seal it well and again, I do it three times so we gave more strength to our dough, to our tray and at the same time we added more air. The container is oiled and I place it inside. I cover it and at this point I leave it at room temperature until it doubles. From now on, with the temperatures that are now I have 27°C at home, you'll see that it will take about an hour, an hour and a half. Anyway, always base yourself not on the time but on the doubling. When it is doubled, we prepare for the rolling and to put it in the oven. See you later. After an hour and a half, the dough is well risen, well loaded with air and well pudding-like. And I proceed with the rolling. So, I dust it with plenty of rice flour, as I told you. I turn it over on the floured surface. Always with calm, don't worry. Sooner or later, it always goes down. Here it is, fantastic. Look how much air it has. A dusting also on the dough and I proceed with the rolling, starting, as always, from the perimeter and then going to the center. Very soft, beautiful. I begin to enlarge it slightly on the floured surface, but just a little, so much so that during the transfer it will enlarge. I blow away the excess flour, hand on the dough, I put the dough on my arm, I blow away the excess flour and I go in the pan. I finish then to arrange and enlarge in the pan, in this way, pressing a little the edges so as not to inflate the frame, which in this case we will not need. Tomato, I will make a simple margherita, which I prefer to spread with my hands, so as not to crush the dough with the spoon. Oil and then I go in the oven. Preheated oven with ventilated program at maximum temperature, but I recommend we go to static before to bake, so let's cook it static. I leave you here the link of how to preheat the oven in the correct way. About 10-12 minutes, so when the cooking is a little more than half, also check the bottom, the bottom must be already cooked a little more than half, I take it out and add the mozzarella. In this case, I'm adding it in slices a little bigger and then I go back to the oven. For this cooking, since it was proceeding very well, I decided not to have to raise the frame for another 5 minutes. And here it is, cooked, mozzarella melted. I pass the pizza on a grater so that the bottom, cooling, dries and remains crispy and does not mix. And now we will proceed to cut and you will see how much beautiful air charge and beautiful crisp. So here we are, pizza just baked and here I put the basil with you and then I move on to the cut. Let's see inside how it is the result of having used this beam. Here it is. And at this point we just have to cut. And let's see a little how the structure is inside. Do you hear how it crunches? Here it is, guys. Let's see if you can see it well from here. Beautiful purple, the bottom is well cooked and crispy. Here it is. It seems beautiful to me. And above all, the thing that having it in my hand, I'm feeling is that it is absolutely soft inside but below it is super crispy. I will make this sacrifice to taste a little piece for you and with you to make you feel how crispy it is. Just for that. Guys, it melts in your mouth. Very good. Crispy and soft. Fantastic. Very fragrant. Look how beautiful. It's really very beautiful. Many people often ask me but I like crispy pizza because when it is too thick it remains soft. It's not true. I mean, if you like the thinner pizza it is absolutely tasty but it is not true that making it thicker means that it should not be crispy. Indeed, absolutely. This is a good thickness with a nice alveolation but a very crispy pizza. So, in conclusion, is it worth to make a 100% biga dough? To use biga for this preferment? Well, according to my experience, absolutely yes. For several reasons. First of all, it has greatly facilitated the good cooking because this great alveolar structure so the presence of a lot of air inside the dough has made the dough inflate a lot. It is not only an aesthetic aspect, as I say many times but the presence of a lot of air inside the dough leads to the heat and therefore improves the cooking of the dough inside. So the dough cooks better faster, we have a crispy effect outside and soft inside. And yes, all these aspects are thanks to the processing, to the biga, to the folds but biga does a lot in this. So, super approved for taste, alveolation, improvement of cooking and also facilitates in managing the dough because, as we have seen, we have done some work the day before, 15 minutes to make the biga and the day after, in 2-3 hours at most, the pizza is ready. I greet you with this fantastic slice of pizza well alveolated, soft and crispy I hope you liked the video. As always let me know with a nice like, which is very important, thumb up leave a comment. I always try to answer all the questions and all the doubts and don't forget to follow me also on the Instagram page, the link is here in the description. 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