Puffy Crust, Low Hydration! (Full pizza dough recipe)
Автор: Julian Sisofo
Загружено: 2025-06-21
Просмотров: 45979
Описание:
In this video, I’ll show you how to make a low hydration pizza dough using 100% biga — a method that gives you a puffy, airy crust with a crisp bite, all while keeping the dough easy to shape and work with.
This dough is perfect if you’re looking for a crust that pops in the oven without the high hydration mess. Using a long-fermented biga brings structure, flavor, and that beautiful open crumb — no sticky hands required. 🔥
📌 Recipe
Biga:
• 2g active dry yeast
• 216g water
• 200g 00 flour
• 200g Type 0 flour
• 80g Manitoba flour
Final Dough:
• 96g water
• 13g salt
Totoven Pizza Oven:
https://www.pizzagoods.com/totoven-oven
Use code Julian10 for 10% off!
Let it ferment, shape it right, and you’ll get a crust that’s light, tall, and packed with flavor. Perfect for Neapolitan-inspired or modern pizza styles.
👀 Watch till the end for the final bake—this crust is worth it!
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