I have two questions. First, are there any problems with doubling a pizza dough recipe (I am using Forkish's biga recipe) that I should anticipate? And second, what happens if you let a biga develop longer than the recommended 12 hours? Is there a point of diminishing returns?
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Doubling the recipe will not be a problem. I'm not 100% sure about extending time, but generally, ya want to make your dough when the biga is at it's peak. That may or not be at 12 hours depending on the recipe. -
I cold ferment my pizza doughs out to 72-96 hours,
doubling will have no difference in taste,
another great book is the pizza bible.Comment
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Thank you guys. I can't wait to branch out into new books after I exhaust the Forkish method and have some more experience.Comment
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hoovarmin that is the book that started me, it is a good book, there is a lot to learn in there.
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I do a 72 hour pizza dough with techniques gleaned from https://bakingsteel.com/blogs/recipe...ur-pizza-doughComment
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We always double the batch and freeze some of the dough.Comment
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Not a direct answer to your question at all ... but a really useful short article that is at least somewhat on point:
https://modernistbread.com/are-biga-...terchangeable/Last edited by MBMorgan; June 5, 2022, 10:13 AM.Comment
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To throw one more name in there. This is currently my is mentor in pizza. Chris Bianco’s love for a good pie (and his good energy) is pretty hard to compete with. https://www.pizzeriabianco.com/chris-biancoLast edited by Richard Chrz; June 5, 2022, 11:01 AM.Comment
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A clarification - you want to catch the biga (or poolish, etc) when it's pretty much at peak, i.e. the yeast has just eaten most of the flour and is active. Letting it go longer and the flavor likely will turn more acidic and the rise will be less powerful.
The *dough* can certainly go up to 4-5 days because you're fermenting it very slowly in the fridge.Comment
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