100% Biga Pizza Recipe 2.0 (NEW METHOD for Contemporary Crust!)

what if I told you that this hand mix Bea is actually less Superior than this mixer made Bea this is the 100% Bea 2.0 you will definitely need a mixer for this recipe and I threw out my kitchen a a while ago and I traded in for this sunmix 10 at Pizza goods.com you could use code Julian 10 for 10% off discount anyways this is the same recipe as my last video instead you want to mix your beacon till it's smooth like this and then ferment it in the fridge for 48 Hours by creating the gluten structure early on in this process this is going to help our dough become super strong [Music] go about the process as normal I do a 1hour room temperature ferment followed by tension folds and then I cover it up and allow it for another 1 hour room temperature [Music] ferment now ball up the dough and add it to the fridge this beautiful dough ball has been fermenting in the fridge for 72 hours as you can see it's almost overproofed but wait until you see the outcome of this pizza [Music] look at the difference in the crust from this pizza and my last 100% Bea pizza video the same ingredients the same flowers and the same hydration it's just the method of the Bea which makes all the difference the gluten became so much more strong and developed just look at the Airy soft and pillowy [Music] crust this is how contemporary Pizza is made use my 100% Bea recipe with this new Bea technique and let me know what you think in the comments below thank you for watching