Roman Style Pizza in Teglia (using BIGA preferment!)

You are amazing!!!🔥

Each and every one is a masterpiece👏👏

What should I replace with samolina?

I wasn’t able to find the recipe on your website 😢

Bro honestly, you are brilliant. Great great technique - you’ve helped me improve my own pizzza / focaccia dough recipes with your help!

How long is the baking?

Is this possible to do without the mixer ? Any tips if so

Hello, sensational videos, clearly explained with great tips and suggestions. Thank you very much again

What flour did you use for this? Thank you.

Looks great Julian! I am going to try it this weekend. I was just wondering if that water content is correct? 200g in the Biga and 220g in the dough? That seems a little low to me to make an 82% hydration dough. Is there 200g missing somewhere in the video or am I missing it?

Hey bro love the recipe, how long did you bake yours for? Can’t wait to try it

Hey Julian, I have a blue steel pan that’s 14x20 inches. How would I use your recipe for a pan that size?

Does it matter the temperature of the water ?

Awesome! Thank you.

Salt?gram?

Hey my friend I made a similar dough and when I shaped the dough and tried to knock off the excess flour on my forearm the pizza was stretching too much. Any advice for this??

Also Julian could I use 0 flour for both the biga and the second dough

Hey Julian how long does the focaccia stay good for?

What size is the Lloyd pan

Amazing video

you deserve Italian citizenship 🙂

this recipe looks great but the amount of water confuses me. What is the TOTAL amount of water???

Wow !!!

when using stand mixer I had to add quite a bit of extra flour to get dough to come together. I doubled checked the weights (grams) of everything before mixing. will the addition flour ruin the dough?

Hi, back to the water amount. following the recipe at making the dough, I measured out two portions of 220 grams each. did the first application followed by the second 220 grams of water. Mixed and mixed but all i got was thick flourily runny water,. I continued to mix working up to high speed. It was like wall paper paste, never came together. That's when I started adding flour to pull it together. Is 440 grams too much water for 375 grams of 00 flour?

can i use all-purpose 11-12 protein% for the Dough? dont have 00 and for biga can i use bread flour that contain malt flour? can i do lamination after bulk ferment?

Beautiful video, will do it for our Italian guests during these Christmas days👍👍

No oil? any kind in the mix

What semolina do you use?

Julian, what were the sizes of your pans? Also, is there a formula for dough weight versus pan size