As you know, the most important ingredient in pizza, and not only – in a sandwich, burger, doner, is bread. If the bread is tasty, then it is eaten with pleasure in its pure form, and with a good filling, the dish will be guaranteed to be the best.

Today we will tell you briefly about the basics of dough production.

To make the bread tasty, the dough must go through a fermentation process.

Fermentation is when yeast and bacteria convert sugars and starch into simple substances, such as carbon dioxide CO2 and other compounds responsible for taste and texture.

To start this process, you need to make a starter in advance. There are several types of starter cultures, but the main yeasts are poolish and biga.

Poolish is a liquid sourdough of 100% moisture, used for French bread (baguette), has a fairly fast fermentation process.

Biga is a semi-liquid starter culture of 50-55% moisture, used in traditional Italian bakery (pizza, ciabata).

It is clear that in our pizzeria we use Biga, so a simple recipe for all occasions:

  • 100 ml. water
  • 200 gr. flour
  • 1 gr. yeast

Stir well and leave to ripen for 1-2 hours at room temperature, then leave to ripen in the refrigerator for at least 24 hours, preferably 48 hours. In principle, further Bigu can be frozen and used when needed.

How to make a simple pizza dough or any other Italian bread:

  • 1 part Biga (in general Biga can be from 25% to 100% of the dough)
  • 4 parts flour
  • 3 parts water

Salt to taste, usually 1 teaspoon per kilogram of dough.

Combine all the ingredients, knead the dough well and leave to rise. Depending on the amount of Biga, it will take 2-6 hours in our warm climate. When the dough rises 2-3 times, you need to knead it again and divide into portions, let it rise again (about 2-3 hours). Then you need to remove the dough in the refrigerator and let it brew for at least another day.

The longer the fermentation process takes, the better the taste and more health benefits of the bread. At OK Pizza, the dough is cooked for at least 48 hours!

After a day in the refrigerator, we can start baking. If you make pizza, then bake at a maximum temperature of 350-450 degrees, if bread, then 200 degrees is better, so that it bakes better.

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