Pizza Dough Questions for the pros

[hoovarmin]

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?

[RonB]

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.

[Bennys BBQ]

I've been making pizza dough for decades. The short answer is doubling makes no difference at all. As for the length of time - there really isn't any benefit from keeping it past the 12-hour mark. The flavors are actually developing during this 12-hour period and nothing more will happen to make any significant difference in taste.

If you are really into pizza, I'd like to suggest the book Mastering Pizza. This is the single greatest book I have ever read when it comes to making homemade pizza and dough.

Here is the link - https://www.amazon.com/Mastering-Piz...s%2C108&sr=1-1

[Richard Chrz]

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.

[Bennys BBQ]

Pizza Bible is a must-have as well if und serious about pizza

[hoovarmin]

Thank you guys. I can't wait to branch out into new books after I exhaust the Forkish method and have some more experience.

[hoovarmin]

58limited thanks, this is some good stuff!

[Richard Chrz]

hoovarmin that is the book that started me, it is a good book, there is a lot to learn in there.

[SheilaAnn]

As mentioned in the past, I am a fan of American Pie from Peter Reinhart.

[RichardCullip]

I do a 72 hour pizza dough with techniques gleaned from https://bakingsteel.com/blogs/recipe...ur-pizza-dough

[Attjack]

We always double the batch and freeze some of the dough.

[MBMorgan]

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/

[hoovarmin]

Nice, thank you.

[Richard Chrz]

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-bianco

[hoovarmin]

It's a good thing I have Prime, lol. I have all the books mentioned in my cart

[Richard Chrz]

I’ve never made it,but Chris bianco’s pizza recipe is online for free.

[rickgregory]

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.

[Bennys BBQ]

Hoovarmin - you inspired me, so I decided to make a batch using a Mastering Pizza recipe. I will post the recipe and some pics shortly.

I'll be making pizza on my Weber. I bought a pizza ring/ rotisserie attachment.

In the meantime, I'm smoking one of these!

[Panhead John]

Poor Bennie, we hardly knew ya…..

[Sid P]

hoovarmin ComfortablyNumb Panhead John I missed all the excitement. What did he do, other than spend $35 for a couple weeks of The Pit?

[hoovarmin]

Sid P I have no idea