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Hi! I did not find salt in your recipe. How much salt should add to the pizza dough?

Thank you for the honest review!

What is the difference between this and your Poolish pizza dough?

Why do you have to spoon on the water? Can't you just put it in warm water for a minute?

this is nice

Great video... I do have a question. How do I calculate the Biga into my total dough recipe? Percentage wise etc... I'm at about 65% hydration. Thank you You've earned my sub...

for the second time u said to add 176ml of water. but u actually only pour in 50ml. there is a big difference there. any effect on the dough. which water level should be correct

45 first seconds are a waste of time

I notice you're not adding any honey to your poolish recipe for the yeast to feed on. Is there a reason why?

Please a pita receipt with sourdough starter

Help! For the first time i put malt (2teaspoons) for 1200g dough with Biga. And the dough raised too fast in a couple of hours.

Stunning pizza dough

You really made an amazing job well done loved the idea building the pizza on the peel that's what I do. 😊❤

I still had a lot of clumps inside the dough using the kitchenaid

With this man, no nonsense excellence comes as standard. Who is this man? Where has he been all my pizza confused life?

Well I followed this to the letter and it was so dry- so I am in process of slowly adding water- the recipe was in grams but you said mls - i did it by the recipe. So I am adding extra water to get it to look more like yours…however I feel like it’s going to be a dud (I’ve made heaps of doughs in my quest for the holy grail. I am in Australia so maybe it’s the humidity not sure but the biga out of the fridge (after two days looked terrible and the dough after adding your amount of water was so dry and not even a dough and yes I’m patient and yes I added slowly but there was definitely more water required and I am still not even at window pane stage it’s thick like a brick so I will just be slowly adding more water and will report back on the final result)

To many ccommercials but it was worth while. Excellent dough 😊

Shit recipe

Like your style. Not stressfull to watch you.🎉

Printable recipe please

Where is your beautiful backdrop?

So, I tried making this dough with your instructions. Everything was fine until about 8-9 minutes into the mixing the dough, when all of a sudden, the dough became watery and lumpy. Continued to mix on low but it never changed. Just stayed watery and lumpy. After 26 minutes, I gave up. Tossed the dough. Not exactly sure what I did wrong, possibly added water too fast. Can't think of any other reason. In any event, I just finished making another biga and will try the dough again tomorrow.

I just made my poolish. The temp was 30 degrees C once mixed. It is a very warm day at our house here in south Australia and my Poolish started to go crazy after only 15 mins. Is this bad? I rushed it to the fridge but I am unsure how to proceed...Thank you for any helpful suggestions

Can you make this dough in a breadmaker?

Bro 14g of yeast? That is way too much! 2grams of yeast is way more than enough. Also, you should be using cold water instead of hot water. Your recipe is not healthy.

Jeff, a question..maybe I missed this, but are you using Instant dry yeast or active dry yeast? Thank you

Just beautiful (yes beautiful) pizza. Really well done Jeff. I'm a student of Eat the World. Thank you Jeff.

Jeff, in your video, you use "warm" water and "hot" water...what are the actual temp ranges of each? Thank you. Great vids! Really enjoyed. More importantly, I learned some things.

The 50ml of water for the second addition of yeast is it from the 170ml of water? So after adding the hydrated yeast, you add 120ml water correct? Thanks

Pretty good. A good Mixer is also a "key ingredient". While kitchen aid is awesome a standard tool, a spiralmixer ups the dough a level for sure.

I am still eating my delicious leftover pizza using your poolish pizza dough recipe! So delicious! Did your biga dough recipe last month too! Next on my list is your pancetta recipe! Can’t wait! Thanks again for all your wisdom and fantastic recipes

I am still eating my delicious leftover pizza using your poolish pizza dough recipe! So delicious! Did your biga dough recipe last month too! Next on my list is your pancetta recipe! Can’t wait! Thanks again for all your wisdom and fantastic recipes

no salt?

You’d think a fella wood have a picanica table

Ah this takes me back. My sister and i would collect fresh blackberries near the lake and bring them to my aunt. She'd wash them and make the sweetest blackberry cobbler.

Why 14 grams of yeast?😮 I think it's to much,and more good room temperature water,not hot

Hi what size pizza dough balls do you make as Ive got the same oven as you but struggling with the size, my bigs and poolish come out too big and get burnt at the back when they first go in. Thanks for any tips you can give me.

Please can you write Creek language l don't understand good English language thank you!!!❤

This was by far the most time consuming dough prep I have ever attempted; it was my first time trying a preferment, but the results were spectacular. Thanks for the video!

Spill the secrets!!

Whats the ratio, just tell us!!

Just put tbe recipe on te screen, not below!! Let ALL of uz read it!!

just got done baking my pizzas! great recipe!!! One of the best puffy crusts i have ever tasted using your biga recipe.did a 3 day biga huge difference in flavor! first time using a high hydration dough. it puffed up so fast in my pizza party Adore oven at 900 degrees! I can't thank you enough for all your knowledge you shared with us!

I started my biga 2 days ago. iam doing a 3 day biga in fridge. can't wait to get going on this great recipe! love your website with all the great recipes too!!!

can you use Caputo Manitoba 0 flour or a combo of caputo blue bag 00 pizzeria flour ? love your video

You should keep doing your high and work for important people but please leave the pizza alone my man, have been painful to watch it.

i really enjoyed your video and all your valuable information and tips on making your biga pizza dough. I have a question could i possibly use Caputo Manitoba 0 flour? or a mixture of manitoba and 00 flour?

I made this based on your recipe and it was totally amazing. My family loved it

Man! 10 g of dry yeast? WTH? It should be pizza not a ywaty cake. Diss.

I have celiac disease. Wouldu mind remakeing this pizza & add in some psyllium husk & a little baking soda To see if That would make Even Bigger difference In how It turns out? I would really like to make my own bread and pizza dough because the store bought stuff just tastes terrible it tastes like cardboard it's a very tough and brittle and stale and they freeze it and things that further alter the texture and taste of the products it's just horrible