Here is a Pizza Poolish and Biga recipe I’m using right now. This was heavily inspired by Vito Iacopelli and his YouTube videos and others. I do like the biga version better.
Total dough ingredients for 8×315g balls: flour 100% (1500g) water 65% (975g) salt 3% (45g) dry yeast, depending on the type (I use instant yeast) maybe more and additional handling required (2-4g)
Select to follow the Poolish or Biga instructions, but not both.
Poolish 24 to 48 h: 300g water 300g 00 flour 2g yeast
Biga 24 to 48 h: 675 g water 1500g 00 flour 2g yeast
Combine all the poolish or biga ingredients (in case you don’t use instant yeast follow the yeast instructions and adjust the amount accordingly) let sit a few hours at room temp, keep for the rest of the time in the fridge. Especially with biga make sure not to form a gluten network yet. Let rest for 24 to 48 hours.
Poolish dough: 45g salt 675g water 1200g 00 flour poolish Combine all the salt with all the water first. Next, mix 600g flour in the water-salt mixture and let sit for 30 minutes. Add poolish to the dough and keep mixing and adding the remaining flour over a few minutes.
Biga dough: 45g salt 300g water biga 2g yeast Combine all the salt with all the water first. Mix salt water with biga adds yeast a bit later (in case you don’t use instant yeast follow the yeast instructions and adjust the amount accordingly (divide water into two portions, don’t mix yeast and salt directly in the same water together)).
Both: Run stand mixer for 15 to 20 min. Make a big dough ball on the table and let rest for 1h covered with plastic wrap at room temp. Portion out into 8 dough balls (if used later refrigerate), let rise for 2h with biga or 4 to 6 hours with poolish. When balls are refrigerated, let them come to room temp over 4 to 6 hours.
Tomato sauce: 1g salt per 100g San Marzano tomatoes basil
Preparation in a home oven at 500 to 550 F: 315 g stretch to 12” – 14” (30 to 35cm) put on a pizza screen. Add 5 to 6 oz (2x 3oz lades) tomato sauce. 1. Bake for 3 to 4 minutes or until done. 2. Add 100g cheese and Basil and olive oil and bake for another 6 to 8 minutes.
Preparation in Ooni Koda 16: Stretch, add tomato sauce, basil leaves, parmesan cheese, mozzarella cheese, olive oil. Bake at 430 C for 60 to 90 seconds or until done.
Hard boil eggs for 12 minutes. Cool down and peel eggs. In pot cook rest of the ingredients for few minutes. Pack eggs in jar and pour hot pickling solution over top. Add more equal parts water and vinegar to top off jar if needed. Store in fridge, taste improves with every day. Wait at least 12 hours, but 3 days is good and 1 week is even better.
I found multiple recipes on the Internet that are very similar. But I was not happy about how the noodles were holding together. I experimented replacing coconut flour with other ingredients like psyllium husk or add more eggs. But in the end, wheat gluten worked the best. This brings this great recipe to a whole new level. But just like the original, I would suggest making it fresh or it may turn slimy. You want to get oat fiber that doesn’t taste rancid and is a white flour color. Don’t get oat flour or it is not longer low carb. For Spätzle I use a hand press like a potato ricer. For noodles or spaghetti, I use the Kitchen Aid pasta attachment.
2 tbsp (18g) glucomannan powder
4 tbsp (24g) oat fiber
1 tbsp (12g) baking powder
1/2 tsp (3g) salt
1 tbsp (12g) wheat gluten
3/4 cup (180ml) water, hot
1 large egg
I heated the water for 1 minute in the microwave.
Add the egg and immediately the water and whisk vigorously and fast because it will pull together in seconds. Form a ball and place in your extruder to form the noodles. Press the noodles on a cutting board and let rest for 8 minutes. The glucomannan needs this time to stabilize.
Drop everything in nearly boiling water for 1 minute or shorter until done.
I use a frying spoon to move everything in cold water and then to a colander.
Amount Per Serving
% Daily Value *
Total Fat 3 g 4 %
Saturated Fat 1 g 4 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 108 mg 36 %
Sodium 715 mg 30 %
Potassium 3 mg 0 %
Total Carbohydrate 16 g 5 %
Dietary Fiber 15 g 60 %
Sugars 0 g
Protein 7 g 13 %
For 30 half’s. Cut all the eggs in 1/2 and select the 30 best looking half’s. Put the 30 egg half on tray and cover with plastic rap and chill.
Take 6 yokes and the remaining 3 egg whites and put in a food processor with mayo and mustard and vinegar, salt and pepper to taste. Blend everything and scrape the side and blend again. Mix up gelatin and water and heat for 10 to 30 seconds in microwave to dissolve the gelatin. Add to egg yoke mixture right away and mix up quickly. Put all in a piping bag and chill in fridge for 30 minutes. Pipe a generous amount of the egg yoke mix in each half and cover and chill again until ready. If not covered the egg yolk will dry out.
This recipes is a copycat Subway roll.
236ml or 1 cup fat free milk
236ml or 1 cup water (if the low carb mix is not used only 1/2 water)
195g or 1.5 cup whole wheat flour)
195g or 1.5 cup white whole wheat flour
180g or 1.5 cup low carb mix (1/3 coconut flour, 1/3 almond flour, 1/3 sifted carbquick mix (to remove the palm fat)) or 195g or 1.5 cup white whole wheat or whole wheat flour
14g or two packs yeast
24g or 2 tbs sugar
8g or 1.5 tbsp salt
only if you have:
1 tbsp gluten
1 tbsp dough conditioner
Proof for 1 to 2 hours and bake for 17-20 minutes at 325F (162C) in a convection oven. I guess in a normal oven you will need to back it at 350F (177C)
1 serving 1/2 roll
add all the wet stuff in a large measuring cup.
add all the dry stuff in a mixing bowl
let the dough hook make a round indentation in the dry stuff.
stop and add the wet stuff, start and let everything pull together
let knead for 10 to 15 minutes
weigh the dough and divide in equal 5 pieces
lightly flour each piece and roll out and roll to a 11″ baguette type form
tag the seam on the bottom and roll the end in
lay in backing form and spray lightly with water and cut 4 diagonal insertions
turn your oven to proof and bring a large pan water to a rolling boil
put the pan in the bottom of the oven and the bread in the middle and close the door
let proof for 1 hour or until it has the right size
remove the water pan and proofed bread from the oven