Pizza Showdown: Biga vs Poolish on a Charcoal Grill! Neapolitan Dream or Disaster?

In a quest to perfect pizza dough, we're exploring two renowned pre-ferments: Biga and Poolish. This face-off on Impossibly Kosher was inspired by the incredible Vito Iacopelli, but with our signature spin. 🍕

Challenging traditional pizza norms, we're using a CHARCOAL grill to emulate the intense heat of Neapolitan ovens. Can we truly achieve that authentic Neapolitan crust at a staggering 700°F? It's time to find out.

Share your thoughts in the comments: Biga or Poolish? And if you've ever tried grilling pizzas, we want to hear about it!

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Timestamp:
0:00 - Intro to Pre-Ferments
2:44 - Biga Dough Steps
6:35 - Poolish Dough Steps
10:40 - BIGA: Stretching, Topping, Cooking
13:14 - POOLISH: Stretching, topping, Cooking
14:58 - Tasting and Reviewing ------------
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