Pizza Dough Made With Biga Recipes

BIGA



Biga image

A biga, or 'starter', adds flavor and extra leavening power to bread dough.

Recipe From allrecipes.com

Provided by THYCOOK

Categories     Bread     Yeast Bread Recipes     Sourdough Bread Recipes

Time P1DT20m

Yield 5

Number Of Ingredients 4

¾ teaspoon active dry yeast
½ cup warm water
3 ½ cups unbleached bread flour
1 ¼ cups cold water
Calories348 calories
Carbohydrate69.8 g
Fat1.6 g
Fiber2.4 g
Protein11.7 g
SaturatedFat0.2 g
Sodium4.7 mg
Sugar0.3 g

Steps:

  • Place the warm water in a small bowl, and sprinkle the yeast over the top. Let stand until yeast has dissolved and is foamy, about 15 minutes.
  • Measure flour into a large bowl. Make a well in the center, and pour in the yeast mixture and cold water. Use a sturdy spoon to mix it together until sticky and difficult to stir, but nevertheless thoroughly combined. Cover and allow to ferment for 24 hours in the refrigerator before using.
  • Store in the refrigerator for up to 2 weeks. To use, rinse a measuring cup in cool water, scoop out the amount of starter needed, and bring to room temperature.

THE BEST PIZZA DOUGH



The Best Pizza Dough image

This easy pizza dough recipe is the key to making an extraordinary homemade pizza. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level. You won't be disappointed with the results! -Josh Rink, Taste of Home Food Stylist

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 crusts (8 servings each).

Number Of Ingredients 7

1-1/4 cups warm water (110° to 115°)
2 teaspoons sugar, divided
1 package (1/4 ounce) active dry yeast
3-1/2 to 4 cups all-purpose or 00 flour
1 teaspoon sea salt
1 teaspoon each dried basil, oregano and marjoram, optional
1/3 cup vegetable or olive oil
Calories 144 calories
Fat5g fat (1g saturated fat)
Cholesterol0 cholesterol
Sodium121mg sodium
Carbohydrate22g carbohydrate (1g sugars
Fiber1g fiber)
Protein3g protein.

Steps:

  • In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.

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2021-04-02  · With the spiral dough hook fitted, transfer the biga to your mixer and start mixing on low. Slowly drip the salted water in, stopping each time the bottom of the mixer looks wet. This will take around 5 - 10 minutes as the flour absorbs the water. Next, slowly sprinkle the diastatic malt onto the dough.

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  • First, dissolve the yeast into your jug of water. Place your flour in the bowl of your stand mixer, and pour the wet ingredients on top.
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  • Transfer the mix to an airtight container, scraping down the sides of the bowl with your hands. Feel the dough for consistency: you should be left with dryish, sticky clumps. Cover and leave to ferment for 16 hours at room temperature.
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  • Stir the remaining water into the creamy yeast mixture, and then stir in the flour, 1 cup at a time. If mixing by hand, stir with a wooden spoon for 3 to 4 minutes. If mixing with a stand mixer, beat with the paddle at the lowest speed for 2 minutes. If mixing with a food processor, mix just until a sticky dough forms.
  • Transfer the biga to a lightly oiled bowl, cover with plastic wrap, and let rise at cool room temperature for 6 to 24 hours, until the starter is triple its original volume but is still wet and sticky. (The bakers I admire most advise 10 to 11 hours for the first rise, but others are very happy with the 24 hours it takes for dough to truly become yesterday’s dough, and if you like sour bread, allow your biga to rest for 24 to 48 hours or even 72 hours.)
  • Cover and refrigerate or freeze the biga until ready to use. (If refrigerating the biga, use within 5 days. If freezing the biga, let it rest at room temperature for about 3 hours until it is bubbly and active again.) When needed, scoop out the desired amount of biga for your recipe and proceed. I strongly recommend weighing the biga rather than measuring it by volume since it expands at room temperature. If measuring by volume, measure chilled biga; if measuring by weight, the biga may be chilled or at room temperature.
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2020-06-06  · Today’s pizza recipe is made using BIGA. Biga is a preferment used in baking which not only gives a much better aroma and flavour to the dough but it also gives it a lighter and open texture with holes. As usual the amount of yeast we use is minimal, which makes this pizza easy to digest. One thing that needs to be said is that, while working with dough made …

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  • With a metal spoon, roughly mix the ingredients together. Then, use your hands to firmly squeeze and grip the dough, pulling and tearing until all the flour is combined.
  • Transfer the mix to an airtight container, scraping down the sides of the bowl with your hands. Feel the dough for consistency: you should be left with dryish, sticky clumps. Cover and leave to ferment for 16 hours at room temperature.
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