Comments on: My First Biga http://www.pizzamaniac.com/archives/2008/08/10/my-first-biga/ Journey to the perfect Pizza! Mon, 08 Feb 2010 15:13:55 -0500 http://wordpress.org/?v=2.8.5 hourly 1 By: Christina http://www.pizzamaniac.com/archives/2008/08/10/my-first-biga/comment-page-1/#comment-52238 Christina Thu, 24 Dec 2009 04:46:29 +0000 http://www.pizzamaniac.com/index.php/archives/2008/08/10/my-first-biga/#comment-52238 Do you have conversions from pounds and grams to cups? Also how many pizzas does this recipe make? Do you have conversions from pounds and grams to cups? Also how many pizzas does this recipe make?

]]> By: rob http://www.pizzamaniac.com/archives/2008/08/10/my-first-biga/comment-page-1/#comment-52189 rob Wed, 29 Jul 2009 03:56:45 +0000 http://www.pizzamaniac.com/index.php/archives/2008/08/10/my-first-biga/#comment-52189 hi, the Greenwichtime link above does not connect to the site anymore. Any suggestions? tx, rob hi, the Greenwichtime link above does not connect to the site anymore. Any suggestions?

tx, rob

]]> By: Jeff http://www.pizzamaniac.com/archives/2008/08/10/my-first-biga/comment-page-1/#comment-52122 Jeff Wed, 26 Nov 2008 00:49:31 +0000 http://www.pizzamaniac.com/index.php/archives/2008/08/10/my-first-biga/#comment-52122 Whenever I try this method, the Phase 1 dough has a crust on it. Do you remove this crust before continuing on to Phase 2? Whenever I try this method, the Phase 1 dough has a crust on it. Do you remove this crust before continuing on to Phase 2?

]]> By: Ed http://www.pizzamaniac.com/archives/2008/08/10/my-first-biga/comment-page-1/#comment-52095 Ed Fri, 17 Oct 2008 20:07:28 +0000 http://www.pizzamaniac.com/index.php/archives/2008/08/10/my-first-biga/#comment-52095 Try a 1/4 tsp of yeast and keep all the ingreds the same except aim for 60% hydration. Mix until the dough leaves the sides of the mixer let rest for 20 mins and divide into balls. Let dough mature in fridge, it will take a while. The low yeast will take a day to mature and develop the flavour, when risen do not knock back too far, leave a ridge around the edge like you are doing and fill the pizza. I had my own very successful pizza business but gave up due to ill health, I hope you try this the recipe was developed to give a nice pizza dough, which production can be controlled. Try a 1/4 tsp of yeast and keep all the ingreds the same except aim for 60% hydration.
Mix until the dough leaves the sides of the mixer let rest for 20 mins and divide into balls.

Let dough mature in fridge, it will take a while.
The low yeast will take a day to mature and develop the flavour, when risen do not knock back too far, leave a ridge around the edge like you are doing and fill the pizza.

I had my own very successful pizza business but gave up due to ill health, I hope you try this the recipe was developed to give a nice pizza dough, which production can be controlled.

]]> By: Zak http://www.pizzamaniac.com/archives/2008/08/10/my-first-biga/comment-page-1/#comment-52094 Zak Wed, 15 Oct 2008 21:22:23 +0000 http://www.pizzamaniac.com/index.php/archives/2008/08/10/my-first-biga/#comment-52094 would it be okay to freeze finished dough balls? How long will they keep if so? would it be okay to freeze finished dough balls? How long will they keep if so?

]]> By: susan http://www.pizzamaniac.com/archives/2008/08/10/my-first-biga/comment-page-1/#comment-52084 susan Tue, 16 Sep 2008 18:02:05 +0000 http://www.pizzamaniac.com/index.php/archives/2008/08/10/my-first-biga/#comment-52084 this sounds great. This is called a starter...do you keep one of the balls and then repeat phase 2 to continue the process? this sounds great. This is called a starter…do you keep one of the balls and then repeat phase 2 to continue the process?

]]> By: brett http://www.pizzamaniac.com/archives/2008/08/10/my-first-biga/comment-page-1/#comment-52021 brett Thu, 28 Aug 2008 17:46:23 +0000 http://www.pizzamaniac.com/index.php/archives/2008/08/10/my-first-biga/#comment-52021 Can you please include a recipe for the biga pizza dough that includes the american measuring system? Thanks Can you please include a recipe for the biga pizza dough that includes the american measuring system?

Thanks

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