@7thfloorpizza's reel โ€” transcript & breakdown

Plays

341.0K

Likes

6.3K

Comments

70

Engagement Rate

1.87%

Create your own version

Use this post as inspiration to create your own

Remix
(Part 1/4)

In this 4-part series, Iโ€™m showing you how I make Biga dough! ๐Ÿ• Itโ€™s not my usual method, but itโ€™s actually very simple and you can easily recreate it by following the steps in these videos. ๐Ÿ‘Œ๐Ÿป

Check out the full video on my YouTube channel, live now! โ–ถ๏ธ

๐Ÿ‘จ๐Ÿผโ€๐Ÿณ Dough: 100% Biga

Total Dough (24 + 2 hours RT fermentation)

๐Ÿ”˜ 1000g "0" Flour
๐Ÿ”˜ 700g Water
๐Ÿ”˜ 25g Sea Salt
๐Ÿ”˜ 1g Instant Dry Yeast

Biga (24 hours RT fermentation): 

๐Ÿ”˜ 1000g "0" Flour (100% of total flour)
๐Ÿ”˜ 450g Water (45% hydration) 
๐Ÿ”˜ 1g Instant dry yeast

๐ŸŒพ Flour: 
Molini Pizzuti Costa Dโ€™Amalfi from @pizzata.co.nz 

#biga #dough #recipe #fermentation #7thfloorpizza
0:46

Audio

Autumn Wind

Luvwn

Lo-fiCalmSlow

Caption

(Part 1/4) In this 4-part series, Iโ€™m showing you how I make Biga dough! ๐Ÿ• Itโ€™s not my usual method, but itโ€™s actually very simple and you can easily recreate it by following the steps in these videos. ๐Ÿ‘Œ๐Ÿป Check out the full video on my YouTube channel, live now! โ–ถ๏ธ ๐Ÿ‘จ๐Ÿผโ€๐Ÿณ Dough: 100% Biga Total Dough (24 + 2 hours RT fermentation) ๐Ÿ”˜ 1000g "0" Flour ๐Ÿ”˜ 700g Water ๐Ÿ”˜ 25g Sea Salt ๐Ÿ”˜ 1g Instant Dry Yeast Biga (24 hours RT fermentation): ๐Ÿ”˜ 1000g "0" Flour (100% of total flour) ๐Ÿ”˜ 450g Water (45% hydration) ๐Ÿ”˜ 1g Instant dry yeast ๐ŸŒพ Flour: Molini Pizzuti Costa Dโ€™Amalfi from @pizzata.co.nz #biga #dough #recipe #fermentation #7thfloorpizza

Hook

100% Biga Dough Recipe (Part 1/4)

0:00Hook

The video starts by showcasing the end productโ€”a perfectly cooked pizzaโ€”to immediately grab the viewer's attention and create desire.

โ€œIn this video, I will show you how I make biga dough.โ€

0:04Setup

The creator introduces the ingredients and the first steps, setting the stage for the recipe without overwhelming the viewer.

โ€œI don't make biga very often, actually, this is probably only my third or fourth time. So for this recipe, I'm using 450 grams of water, one gram of instant dry yeast, and one kilo of type zero flour.โ€

0:17Content

The video demonstrates the simple mixing process, emphasizing the ease of making biga and ensuring viewers feel confident to try it themselves.

โ€œMaking biga is very simple, as you can see, you just put those three ingredients together, and use a spatula to mix everything together, or you give it a shake like me, and this is how the biga looks like.โ€

0:37Recap

A quick summary of the desired consistency and the next step reinforces key information and provides a clear visual cue for viewers.

โ€œThat's all you need, that shaggy mass. For this recipe, I let the biga ferment at room temperature for around 24 hours.โ€

Details

Account@7thfloorpizza
Posted (UTC)
Date (UTC)Apr 6, 2026
Duration46.2s
Last synced (UTC)

More from @7thfloorpizza

View all