Biga Pizza


Hi guys, my Pizza today was really Great. I am happy :) cheers from Austria
Robi

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Robert U.
posted 5 months ago

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This pizza looks absolutely amazing Robert! Can you tell us a little bit more about it? Clearly it was baked in a high temperature oven. What kind of oven? What kind of dough?

Thanks for sharing.

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Raj Irukulla admin
posted 5 months ago


Hi Raj! wow thank you for your nice comment - means a lot!
i baked it with my UUNI3 oven with Gas at 450C in 90 seconds
it is a dough with a Biga Starter, 2h Bulk ferment and 48h ball ferment (fridge) and i let them rest again for 5h at room temp before baking.
the dough was super elastic and smooth and it really tasted amazing.
cant wait to do it all again this week (as every week ;)
cheers !

Tony! What u think by The Looks of it? Would u eat it with me ?

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Robert U.
posted 5 months ago


You're definitely doing a lot of things well: high temp, preferment and longer rise time. What kind of flour is available in Austria? My guess is Caputo and possibly other Italian 00s are not too hard to get?

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Raj Irukulla admin
posted 5 months ago


thanks!
i use Caputo red but most of the time the Pizza flour from Rieper! that is a mill from south tyrol - approx. 100km away from me . it is way cheaper and is really good

Robert U.
posted 5 months ago


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