Dough for pizza J. Hamelman

[Biga:]

Dough for pizza J. Hamelman

Category: Bakery products

Ingredients
Strong biga (dough):
Wheat flour	100gr
water	60gr
fresh pressed / or dry yeast	0.2g / 0.1g (small pinch)
Dough:
Wheat flour	400gr
water	280gr
salt	18gr
fresh pressed / or dry yeast	7gr / 2gr (2 / 5h. L.)
extra virgin olive oil
biga	whole (160gr)
extra virgin olive oil	25 g

Cooking method

• According to Hamelmann, a renowned baker and expert, pizza dough is the most important base. Of course, everything matters: the ingredients, the hot-hot oven, the harmonious amount of filling and dough, but the quality of the dough, from his point of view, is the basis of the basics.
• The best approach to making pizza dough, he says, is slow fermentation and sufficient moisture. This can be achieved in two ways: using a retarder (a special proofing cabinet with a set temperature and humidity. Instead, sometimes you can use a refrigerator, but you need 2-4 degrees), which we do not have, or making a strong bigi the day before baking.
• Biga:
• Dissolve yeast in water, add flour and knead a strong and dense dough.
• Withstand it for 12-16 hours at 21 degrees.
• Biga after kneading and after 16 hours at 21 degrees (yes, observe the temperature regime as closely as possible):
• 🔗
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• Dough:
• Add to the bowl all the ingredients except the dough and butter. Mix at first speed (Kitchen Aida first, stirrer - hook) 3 minutes. Add the biga piece by piece as you continue kneading.
• Switch to the second speed, gradually pour in olive oil, stirring for 5-6 minutes.
• 2 hours of fermentation at 24 degrees, in the middle (after an hour) knead once.
• Cut the dough into pieces (according to the number of pizzas), round, lay with the seam down, sprinkle with flour, cover with foil - rest for 20 minutes.
• Stretch the dough with your hands (as professionals do) or roll it out if you are not very good at pulling.
• No proofing is needed. Just grease with sauce, lay out the desired filling and baked goods in the hottest oven for a few minutes until tender. The ideal temperature is 370 degrees, which is achieved almost only in wood-burning or professional ovens. For their lack, we can handle it in an ordinary kitchen oven)).

The dish is designed for

for 2 large pizzas about 45cm

Note

You are free to "decorate" and "complicate" this dough as you wish. Who will forbid?)) Although I strongly advise you not to make it too rich. The base for pizza isn't a festive bun after all. What I use in my practice:

1. Milk addition (I replace about 1/2 or 1/3 of the water weight when kneading the dough). With milk alone, the pizza dough becomes just a bun, loses its "rubberiness", breadth. A moderate addition of milk, in my opinion, makes it a little more tasty and gives a quick uniform tinting of both the sides and the bottom (for owners of ordinary ovens, and not special ovens with a hellish temperature - relevant), a good crust.

2. Sourdough addition. To the specified recipe, when kneading the dough, I add 200g of Hamelman's starter culture of 100% moisture. (the type of sourdough is not important, moisture is important when calculating). At the same time, 100 grams of flour and 100 grams of water are subtracted from the dough recipe. I usually do not ferment with sourdough, but use it as an "aromatic" additive to enrich the taste.

3. Adding finely chopped fried onions or powder (small pieces) of dried onions.

Wow! I thought that after the test from Oleg Vozny I will no longer try other options ... But, no! I went to put BIGU! Pizza weekend ahead. Thank you!

[Tosha]

Tosha,

We must try periodically.What if ??)) I also use 3 basic tests, including this, but from time to time I am drawn to experiments.))

Withstand it for 12-16 hours at 21 degrees.

Where can we find such places now

Natul, thanks, we will try. An interesting recipe

after the test from Oleg Vozny I will no longer try other options

But this is in vain! There are decent recipes

Where can we find such places now

This is yes. It will be problematic.
Natul, if the temperature is not 21, but higher, will it reduce the ripening time?

2 hours of fermentation, in the middle (after an hour) knead once

At what temperature?

Where to find such places now

In the bathroom on the tiled floor, try to measure it.

This is yes. It will be problematic.
Natul, if the temperature is not 21, but higher, will it reduce the ripening time?


At what temperature?

Yes, if above 21, the process will go faster, but you need to be close to 21. Because 16 at 21 is not equal to 3 at 40, you yourself understand))). Various processes are underway.

At the outlet, the desired dough temperature is 24 degrees, that is, the optimal dough fermentation temperature is the same 24.

bathroom on the tiled floor, try to measure it.

Turn off the heating).

Straight, I don't believe it. Like Stanislavsky.)) On the street 23, and she has 27 on the floor.))

[Nata]

Nata, I have a very warm house, and in it my apartment



After +35 it will not cool down in any way) in the morning the floor with the wind caught up to 22, then it got warmer on the street, too)

Turn off the heating).

Nata, you can't turn off the house in the apartment, there is a common one all over the house for a heated towel rail. At least so with us. In the summer, it is better not to go into the bath))
But at the dacha, yes, it is cooler there, since the heating is autonomous.
Thanks for the recipe, take note!

[Yulia]

Yulia, her, in the bathroom norms)

Like Stanislavsky.))

I sent those proofs

Damn, sitting at work, I was horrified how so temperature in the bathroom on the floor. I came home and measured it. 26.
We'll have to wait with this test until winter



And on the street now 16. How is that?

Rzhu))). It didn't cool down after the heat. Inertia: Does not heat up immediately at first. then it does not immediately cool down).

Apparently it is. Although the bathroom doesn't seem to be hot at all.

[Scarecrow]

Scarecrow, Nata, I baked a pizza.
It got colder outside and on the windowsill with the window ajar the required 21 degrees just turned out.
Spitsialno at 12 o'clock in the morning went to make a bigo, so that by 19 o'clock the next day the pizza was ready.
I could not resist yet and added a teaspoon of sugar.
The dough came out soft, bubbly. Stretched without problems.
And delicious !!!!

Everyone liked it
Thank you! I'll take in my piggy bank

[caprice23]

caprice23,

Pedant! I approve)). Try replacing a third of the liquid with milk. You'll like it)).

The boards are inflatable, they speak of a well-fermented dough.

Oh, and you were lucky, Nata is on my windowsill with an open window 21, I had to put it yesterday at 0:21

had to put yesterday at 0:21

We go in one mode))
We are waiting today with delicious pizza!

Try replacing a third of the liquid with milk

For some reason, it seems to me that when I replace water with milk, the dough turns out to be more pie and less crunchy

I have a lot of whey from cottage cheese, I'll put it on it

And how many olives. oil?

[Ekaterinushka]

Ekaterinushka,
Oh, for some reason I didn't finish writing - 25g

Now I know why we got cold snap:
this is so that a new pizza from Chuchelka can be made sooner
It's scary to think, what if Nata decided to put up a new ice cream? - Khan fly completely

Homemade pork suvid

I have dough left from yesterday. Enough for two tiny pizzas.
And on the second day it's also delicious

With the addition of Timkina carpacci, kalindzha flour and dried basil, Nata
Two cheeses, souvid, sweet green pepper
Was baked in the oven at 275, no more (

Eeeeee .... You made a nichosi here !! Shikardos!

Well, tell us about the dough! No experience or like others or very much. I will not be offended by anything)). The taste and color are well known. To my taste, it’s not confusing (wait a long time, but you don’t need anything!)), But a much richer taste than just kneading and then baking in an hour. Natasha already wrote - delicious. I understood - a normal average level for her taste. Katya, do you think about it?

Taste, boHaty) is really clean, the taste wins significantly, stretches well

I understood - a normal average level for her taste.

What does normal average mean?
Exactly above average! And with a pizza that is baked from dough that wandered for a couple of hours at all can not be compared! I don't even look at this now. And when we are going to invite the guests, I tell my husband that he would warn him 3 days in advance to put the dough. And even for home the same. I refuse to bake a quick dough pizza for a cut. Mine already know. Well, they also feel the difference and don't ask for it.
This is a very decent dough. And I will do it more than once. Difficulties with temperature and fermentation time. I'm not very comfortable. But I think it is quite possible to edit a little for yourself, I hope Hamelman, and you, Nata, do not be offended
I'll tell you a secret, I have a litmus test of a delicious pizza dough. If my husband ate the sides, then it’s delicious. And he ate this pizza

(wait a long time, but you don’t need anything!))

For me, it's not even long

compared to three days))

And I made pizza on this dough. Lots of pizzas. So I love Hamelman and I trust Chuchelka that I decided to put on a double portion of the big bag right away I would have thought at first, fool, where will I knead it

In general, delicious!



At the same time, after a conversation in Chuchelka's topic about large ikeevsky boards made of beech, I took a fresh look at my own, bored idle for the third year already, probably. Apparently, when I started making pizzas on it, without experience, I was not impressed. And here I really liked it! For working with the dough after the dough sheeter, probably not, it is too small, but for working with pizza it is very even!

What a beauty !!! Now I want to try a little milk in the dough. My oven doesn't even work close to 370, the dough doesn't want to be tinted all the way.

Or a wood burning stove or something ...

My oven does not even give out close to 370, the dough does not want to worry all the way.

Nuuuu ... there is a ferrari option

By the way, kaaaak is good to hide vegetables under cheese in pizza !!! This is for the reluctant ... I put pickled red onions, bell peppers and spinach on each. Out of harm. No, actually I like it with vegetables for some reason. Well, it's useful for children

Now I want to try a little milk in the dough.

Yes! Caramelization will do better. Although the crust is actually fine in this test. Thin, crunchy. Straight good!

[Svetlenki]

Svetlenki, Light, what a gorgeous pizza !!! Even I haven't done it for a long time, I also need to put the dough

Nuuuu ... there is a ferrari option

But it was despicable))). And so I keep looking at her, I look and nothing))) ...

[Scarecrow]

Scarecrow, Natagsha is an interesting recipe. I'm going to look for 21 degrees in the apartment.
And what other recipes do you use, write about three recipes ...
Is it necessary to introduce sourdough?

We must try periodically. What if ??)) I also use 3 basic tests, including this, but from time to time I am drawn to experiments.))

But it was despicable))).

You won't believe it, but I understand you. You have a fancy oven and wood-burning stove. The first one is very convenient, the second one is more difficult, I would be lazy. But, unfortunately, for pizza in an ordinary oven, you need dances with tambourines. Reinhart gave the algorithm, but I read it, was horrified and bought a Ferrari. If you want, I'll find you in the English version on the Internet - read it ... There was something about a cast-iron frying pan, I think. It is necessary to heat it strongly on a flame, then throw pizza on it and put it in the oven. But I don't remember the details.I remember that I said to myself "nooooo", I can't make pizza so often, with such dances

I'm going to look for 21 degrees in the apartment.

And I didn't bother. I probably had about +22, well, and I pressed yeast from the fresh baking department of a supermarket ... And they are sharpened for very quick dough ... In short, when the biga rose strongly, to the first "crater" , it happened in 9 hours, I put it in the refrigerator. After 3 hours I took out and started making the dough. I’m angry ... But, I do it the way I like ...

[Kokoschka]

Kokoschka,

No, Lil. Sourdough is optional. This is my personal desire, Hamelman does not have it. But if you add, it will definitely not spoil anything).

Here I wrote in another topic about pizza doughs:

1. A typical pizza recipe, similar to the video given by Sveta and the dough is kept in the refrigerator for hours from 3 to 12 hours. The amount of yeast is the same, but the fermentation stage and taste will be slightly different after a different number of hours.
Basic recipe: flour 300-320g, salt 1 tsp, sugar 0.5 tbsp. l., olive oil 15gr, water 200ml, dry yeast 0.5h. l. I start from it (I count it under Reinhart's doughs).
2. Dough for Hamelman's pizza on the big, where the big is kept for 12-16 hours at 21 degrees. Then the dough is kneaded. I have bread of more or less similar technology - canteen on a long dough. Here she also stands in a bucket for half a day. So I know and like it.
3. Pizza dough on doughs from Reinhart (bige, puliche, pate ferment). His doughs pass the refrigerator (from 8 hours to 3 days or up to 3 months in the freezer). Then I just knead the base dough on a piece of dough. Fresh. The dough from the freezer is not very good for me. Dough - quite. The flavor will vary slightly depending on the age.

I can replace some of the water with milk, I like to add dried onions / onion powder to the dough. By the way, dry yeast saf-moment for pizza (green sachet) - already with onion powder, if not confused.



Svetlenki,

It's stupid to fire a firewood in the summer. Moreover, up to such a temperature. You can die in the gazebo)). And my oven does not give out even close to the desired temperature. She has a pizza mode, everything, but it's a compromise. This is not the pizza that I have eaten in Italy many times, you know. My husband has already kicked me to order a Ferrari, but I'm still poking around in my nose, I can't get myself together)).

[Scarecrow]

ScarecrowThank you Natasha!
And how I switched to the dough from the PIZZA HUT pizzeria that Lerele gave for a long time, I haven't tried anything new ... I feel NECESSARY

Natasha, I was baking your pizza again. Well, very tasty, fast and not confusing! Thank you!

[caprice23]

caprice23,

My top ten is booing in a ferrari - the sides are already on fire, pancake ... How do you do it so beautifully?

And I almost burned the plywood blades)). I put the oven to warm up, and forgot the blades inside. As the smoke went, So I realized that something was wrong.

[caprice23]

caprice23, Natasha, yours is perfect, as always, however, you have already achieved perfection in cooking pizza, in my opinion.

I have a top ten in the ferrari

Nata, and can you twist the head off the temperature sensor in the other direction? I mean that that video that caprice23, Natasha laid out where the Italian removes the rotary button and turns it for 15 seconds (counterclockwise, if I'm not mistaken) so that the heating element warms more, can you turn it down - turn it the other way?

I put the oven to warm up, and forgot the blades inside.

So I forgot the spatula for cleaning off the carbon ... Now I don't store anything else inside, out of harm's way.

My top ten is booing in a ferrari - the sides are already on fire, pancake ... How do you do it so beautifully?

Natasha, at first, on the contrary, it was badly browned. And I twisted the thermostat, that is, raised the temperature. And so that the heat from the upper tenes would not dissipate anyhow, but went exactly to the sides, I installed a deflector on the lid. How ten works - now it suits me. The bottom heats up very much now, I bake on a grid.Or sometimes I arrange dances with tambourines: first I spread the pizza on a stone, and after a minute I slip an aluminum disc under the bottom and the bottom stops fried too much.

Nata, can you twist your head off the temperature sensor in the other direction? I mean, that the video that caprice23, Natasha posted, where the Italian removes the rotary button and turns it for 15 seconds (counterclockwise, if I'm not mistaken) so that the heating element warms more, can you turn it down - turn it the other way?

Can you really try? Somewhere in the topic about the Pizza Oven, I posted this video.

And at what temperature do you bake and how many minutes does it fry like that?




Natasha, I looked at your ferrari cakes. They are so chubby, apparently very close to the tenu dough is. Maybe you need to form a thinner cake? I make tortillas the same thickness as pizza. Approximately 230-250 g and a diameter of 26-28 cm.

BUT, of course, your model is also different, maybe it fries more. Although they all have a limit of 400 grams.

[caprice23]

caprice23,

set as indicated in the instructions between two and a half and three, it seems so. I have such fried cakes not only))). My pizza is exactly the same. Everything that is more or less raised above the stone and close to the heating element burns very quickly. It seems to me it makes no sense to twist the head of the thermostat. What for? Just subtract. Another thing is that with you She, on the contrary, did not warm as you wanted. And you can't turn the twist beyond the limiter. I can just subtract something. Need to try.

caprice23, Natasha, yours is perfect, as always, however, you have already achieved perfection in cooking pizza, in my opinion.

Svetul, thank you, well, it's sooo nice to hear such words from you! But perfection is still far from it. I feel I need to get into the pizza theme again) It's so interesting)

I have such fried cakes not only))). My pizza is exactly the same.

Well, then the model is different and still works differently. Everyone has their own problems, someone blushes badly, someone else does the opposite. Well, everything is not okay for us

But we have left the topic. Once again about this dough. It's awesome!

Hello, can I have a little question, cover the leaven with a foil in contact or tighten the entire jug with foil?

[Juli-Lev]

Juli-Lev, Julia, I just covered the jug on top, not in contact. Everything worked out great for me. But maybe Nata Chuchelka will correct me

Hello, can I have a little question, cover the leaven with a foil in contact or tighten the entire jug with foil?

Why contact? They are covered in contact to prevent the formation of condensation and evaporation of moisture from the prepared cream / jam, etc. Here, simply cover the dishes from above. We grow leaven not without access to air.

3. Pizza dough on doughs from Reinhart (bige, puliche, pate ferment). His doughs pass the refrigerator (from 8 hours to 3 days or up to 3 months in the freezer). Then I just knead the base dough on a piece of dough

Thanks for the answer, I thought that the top might dry out, so I clarified how best to cover.
Kneaded, we are waiting. But about these types of dough where you can look, can you tell me?

I think it's delicious, everyone appreciated it. Only I don’t understand if the dough should be soft and sticky or is my flour like that?