The Battle of Two Pizza Doughs - Indirect 100% BIGA Pre-ferment vs. Direct 72 hours

#NEAPOLITANPIZZADOUGH #IMPASTOPIZZANAPOLETANA #PIZZADOUGHRECIPE
This video shows all the details on making professional authentic neapolitan pizza dough. See the other two videos where I bake the pizzas, and the full tutorial in masterclass format on my channel and SUBSCRIBE!!! I present to you 2 versions of the lightest and most flavorful homemade Neapolitan pizza I have been dreaming of making for a long time. It is a version inspired by Chef Salvatore Lioniello and one of the two pizza doughs is inspired by the great Roberto Susta @PizzaioloNapoletano. This is the conclusion of my dream pizza weekend experiment testing 2 different doughs: 1) indirect 100 percent pre-ferment called BIGA with 75% hydration - 24 hour total fermentation which I learned from Roberto Susta vs. 2) direct 3 day (72 hour) 70% hydration dough matured in the fridge + 6 hour room temperature fermentation. Both doughs ended up light and full of flavor not to mention the main protagonist - my “eggplant chips” & the deconstructed parmigiana. Let me know which one you prefer in the comments!
PIZZA ALLA PARMIGIANA SCOMPOSTA
Deconstructed Parmigiana Pizza with eggplant chips, parmesan cheese cream, basil pesto, slow roasted cherry tomatoes, and scamorza cheese.
METHOD 1 - 100 percent BIGA with 75 percent hydration
Dough (to make 3 individual neapolitan pizza pies)
300 g strong flour Manitoba Molino Casillo
200 g pizza flour 00 Molino Casillo
375 g water
2.5 g fresh yeast or 1 g dry instant east
10 g salt
Directions: divide the dough into 2 stages.
1) Pre-Ferment 100% BIGA
Mix all the flour with 250 g cold water and 1 g fresh yeast (of the 2.5 g total) roughly without kneading thoroughly just enough to mix and absorb avoiding crust or flour dusting by itself.
Cover and place in coldest spot in the house at 18C or 64F (from 16-20C or 60-68F) for 16-24 hours preferred. The alternative is to place in the fridge for 16-24 hours. This pizza I made fermented in the coldest spot by an open window for 16 hours only due to timing / schedule reasons.
2) Place the pre-ferment BIGA in a mixer. Add about 50-75 g of the remaining 125 g water (cold) first as well as the remaining yeast (1.5 g fresh yeast). Add the 10 g salt. Mix for 2-3 minutes at medium speed. If mixing by hand the dough will take longer so have patience. Keep adding the remaining water in very small increments (about 5 g water / teaspoonful at a time)while increasing the speed of the mixer to the “medium-high or high” setting. Dough will be very sticky and should take about 10 minutes to start forming a dough and not sticking to the bowl until you start adding the second half of the remaining water. Add the water only once all the doigh absorbs the previous portion of water. Rest the machine if needed for a minute. Full mixing process by machine should not take more than 20 minutes or about 45 minutes by hand.
After the dough is completed, remove it from the bowl. The dough will be very sticky, use some water on your hands or small amount of extra virgin olive oil to handle it. Stretch and fold it over to give it strength. Let stand for 10-15 minutes covered at room temp.
Divide into 3 pizza dough balls that weigh 250-280 g.
Let stand at room temperature for 4 hours.
Start making your pizza!
METHOD 2 - Direct 3-day Pizza Dough
500 g pizza flour 00 (Molino Casillo flour)
350 g cold water
0.5 g fresh yeast (may substitute with 1/16 teaspoon instant yeast)
10 g salt
1. Dissolve yeast in 325 g of the cold water (will add the rest later). Add flour gradually.
2. Mix the ingredients quickly to make a soft uniform dough. Cover and let stand for 30-45 minutes.
3. Add the remaining 25 g cold water in very small increments of 1 teaspoon (5 g) at a time, while kneading the dough thoroughly by hand or with a dough mixer. Add salt with the first portion of water added. Make sure all the water is absorbed before adding the next small amount of water. If using the mixer, the dough should be 24-26C, and should not overheat during the process.
4. Stretch and fold once by hand and let stand for 1 hour at room temperature.
5. Place the dough in bulk in the fridge for 2 days.
6. Remove the dough after 2 days (48 hours). Let it stand for 45-60 minutes at room temperature. Divide the dough into 3 individual dough balls and place back in the fridge immediately for the last 24 hours (3rd day).
7. Remove the balls of pizza from the fridge after 3 days. Let them rest covered at room temperature for 4-6 hours.
8. Stretch the pizzas individually and bake them.

[@cristinapisaneschi1167]

I think in the end the biga one is a lot less fussier, and ckeaning wise too. Up until a few days ago, I thought it was the other way around, that it was more complicated but chef Susta's no stress system seema very easy, si My next batch will be with the biga 😀😀. Nice video 👌👌

[@noobmusician3091]

I have tried both. You can make the direct dough method results same as biga or poolish method by using "the double re-ball technic" just let the ball rest at room temperature until it's almost over proof. Then re-ball it (with only lift and coil method 3-4 folds is enough). Then let it rest 2nd time about 30 minutes - 1 hour, then re-ball again. Then wait for 30 minutes before making pizza. The result is the same as BIGA or POOLISH.

[@sherifelgendi8068]

i liked the direct dough 70% hydration

[@sherifelgendi8068]

dealing with very high hydration dough is so hard to deal with

[@CK-ct4lg]

So which tasted better? They all look good but you didn’t say which you preferred??

[@cemoghemo]

Taste-wise I slightly preferred the Biga, but the best pizza bake all-around was the third, last one: 3-day dough. Very difficult to say for myself, even! Thanks for watching and your support - share it with your friends. Let me know what recipes you want to see!

[@Erlendss93]

Haha, Nice one. 🍕😂 Was making a comment at the end of the video asking what that topping was and you then suddenly you tributed to the eggplant at the end. Thanks!

[@cemoghemo]

My pleasure - glad you enjoyed it!

[@Erlendss93]

@@cemoghemo Got the direct one in the fridge :) But am I right that the total resting time is 78-80 hours? (Using excel here, hehe)
RT bulk 1hr
CT bulk 48hrs
RT bulk 1hr
CT balls 24hrs
RT balls 4-6hrs
Just have to begin earlier next time, I made it at dinnertime 3 days prior, next time I'll make it at lunch-time :)

[@tracywilkins6301]

Can not understand a lot of what you are saying because of the damned music!

[@aram49ers]

Take that music off!

[@thegameon3085]

Butchered the bigga big time lol