Protocols
Direct, biga, poolish: protocols with exact figures, step by step.
- Biga for Neapolitan pizza: how it works, my protocolBiga, the stiff preferment for Neapolitan pizza: hydration, short mix, water at 50 − room temp, acidity, the 18 h at 18 °C reference and a 50 % biga protocol.
- Direct or indirect pizza dough: how to chooseDirect vs indirect pizza dough: definitions, steps, hydration by method and how the 24, 36 and 48-hour direct protocols work, so you can pick the right one.
- Poolish for pizza: the 100 % liquid prefermentPoolish, the liquid preferment at 100 % hydration: mixing, final temperature, flour, signs that it is ready and what it brings to pizza dough versus biga.