Re: Robenco15 Tries to Pizza

Merry Christmas!

Made this 60% Neapolitan with 50% Biga on the 23rd. Lot to improve on – basically the entire dough. The crumb was incredibly tight, it wasn’t as light as I was hoping, the crust was very hard when it was done baking. Not the soft and crispiness I’m looking for. It wasn’t proofed properly either. Not much activity at all when it came time to shape, but was very puffed up so I’m thinking it was over. Going to make a direct dough version and come back to the Biga another time.

60% may be too low to really benefit from a Biga? Don’t really ever see it much in that area.