Alfa One Pizza Oven - Cooking 100% Biga Dough
Some Saturday sun for a few hours, so I time to clean the outdoor kitchen and fire up the Alfa One. Dough was mixed in my FAMAG IM5Sv10 spiral mixer (2nd time using it), with Caputo Nuvola flour. 100% BIGA dough, with 70% hydration and a 72hr CT proof. Am still getting use to the Nuvola flour and the spiral mixer but the dough puffed up far more than I was expecting (or would ideally like for my taste). It ended up as a canotto style pizza! Thanks for watching and feel free to shoot my any questions either here or on Instagram at "OnePizzaBoy". Ps - apologies if I miss or am slow replying to YT comments/messages, it often doesn't notify me!
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