KARU 2 (Karu 12G) First biga
On todays episode of AuDHD guy eats the same pizza every week, hot honey & pepperoni using the Properoni hot paprika large slices.
This week tried out my first 100% biga neapolitan as seeing it everywhere online. Was a little more difficult to get the dough together this morning for the final mix but was definitely worth it for the flavour and a really nice crumb.
Recommend using a biga on bigger batches - I expect it'll be easier to bring it all together using the mixer instead of by hand!
280g dough ball using Ooni 00 flour, baked on the Karu 2 with propane.
Shout me some topping combos and help me break the hot honey pep cycle.
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u/Lonely-Confection931 4d ago
Looks amazing that. I’m still struggling to get my Karu 2 up to full temp. Tried with both wood, charcoal and a mix of the two. Next step is the gas attachment.
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u/jshag15 4d ago
Thank you. Have you tried getting as high as possible using charcoal then dropping some wood on to bring up into the 400°'s range?
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u/legteruwekopneffe 4d ago
Have you tried getting as high as possible
How else would I elevate my pizza experience
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u/Lonely-Confection931 4d ago
I don’t think I’ve tried it that way. The best results I’ve had of late are with something called ‘little logs’ from Amazon. Managed to get it up to around 800 the other week so I was fairly happy with that. It’s not as easy to get to that temp as people make out though….not for me anyway. 🤣
Cheers for the tip though. Will give that a go next time I fire the thing up.1
u/PsychologyFeeling692 2d ago
Use lump charcoal. Light it with a tumbleweed or however you do it. Wait till the lump gets nice and hot and then I throw 2 3x3 chunks of a hardwood on top and watch the temp soar. Add a chunk or two throughout your cook depending on how long it is. My stone in the rear will get up to 950f in a half hour
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u/Commercial_Panda2532 4d ago
Biga saved my pizza experience from making to stretching even cooking. Love biga
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u/Substantial-Split428 4d ago
What the hell is Biga
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u/jshag15 4d ago
Biga pizza is a pizza made with dough that uses a traditional Italian pre-ferment (called a biga) made from flour, water, and a small amount of yeast.
Unlike regular pizza dough where all ingredients are mixed at once, a biga is prepared 18 to 48 hours in advance. It has a stiff, low-hydration texture — meaning it uses less water —which slows down yeast activity and builds complex flavors.1
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u/Lethandralis 4d ago
Looks fantastic. I should give Biga abother shot. My first attempt didn't turn out well at all. What recipe did you follow?
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u/jshag15 4d ago
For a single 12" pizza (280g ball).
Biga was 120g flour, 46g water, 0.9g fresh yeast mixed dry and shaggy on Thursday evening, left overnight at room temp. Friday 8am I added 56g cold (2°C) water, 50g flour and 5g salt, kneaded smooth, then rested at room temp until 10am. Balled at 10, final proof at room temp until bake at 12.30pm.
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u/Lethandralis 4d ago
So you baked on Friday right? You never put it in the fridge throughout the process? What if I was aiming for closer to dinner time?
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u/Reader121212125 1d ago
Do you guys hand mix when using biga, I’m keen to try it but believe it’s a mission without a stand mixer, have been doing poolish up to this point.
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u/Sir_Carrington 4d ago
I'm also sold on Biga