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YouTubeTeigwerk by Kanesch
85% Hydration & 100% BIGA – this pizza dough is for the pros 🔥🍕
85 % Hydration, 100% BIGA und 480 °C. 🍕🔥 Heute zeige ich euch einen Teig, den ich vor allem Gastronomen und erfahrenen Pizzabäckern empfehlen würde. 12 Stunden Biga bei Raumtemperatur, anschließend fertig geknetet und weitere 24 Stunden kalt fermentiert. Das Ergebnis? Eine extrem luftige Pizza mit offener Krume und einem richtig ...
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