Re: Gigi’s @ Balmain Pizza – Has Anyone Attempted a Recipe

Quote from: Yuvalvv on Yesterday at 09:22:18 AM1. High hydration (75-85%), likely using a biga (a poolish would work too)
2. Probably uses an over-fermented dough (on purpose)
3. 2-4 minute bake @ around 660-750F (350-400C)

Personal opinion: His pizzas look ridiculous, barely any “pizza” there, mostly just dough/bread, and that gigi guy is an annoying, full-of-himself @sshole

Thanks Yuvalvv – I agree, the guy is quite the character but his pizza looks interesting. I think you’ve hit the nail on the head with those suggestions.
1. It’s 80%+ hydration with Biga
2. He uses the dough at 18C – not sure what point of fermentation the dough is at this point
3. One video, his oven was set to 320C – another video he said he bakes at 400C+. I think it’s closer to 320C since his pizza is more well done, baked longer at lower temp – definitely not Neapolitan.

Quote from: Pizza_Not_War on Today at 12:44:03 AMThose look great. I wish I could make a whole wheat version.

What’s stoppi…