@7thfloorpizza's reel — transcript & breakdown

Introduces the next step of the dough recipe, building anticipation for baking.

“After 24 hours, the smell is amazing, the biga looks very nice. Time to make the dough!”

Shows the process of adding the biga to the mixer and explaining the hydration percentage.

“This is going to be 100% biga dough, which means I'm not adding any additional flour. I will just add the rest of the water, which is 250 grams of ice-cold water, that makes this dough 70% hydrated, which is a lot.”

Demonstrates the mixing process and the importance of using a mixer for high-hydration dough.

“So, it's going to be very sticky. That's why you need to use a mixer. I've tried kneading it by hand, but I've never been successful, so this is the only way.”

Shows the addition of salt and continuous monitoring of the dough's temperature and consistency.

“Time to add sea salt. It's important to check the dough temperature, not to exceed 25 degrees. So at this point, it looks very nice, looks very strong.”

Reveals the perfectly mixed dough and confirms it's ready based on temperature.

“Here I stop mixing, and it's time to take the dough out.”