Vito Iacopelli says thank you to you for doing this video !!! I sent it to him, he was so happy to see you using it and providing instructions to your fan base :)
I just wanted to say that I followed this recipe as closely as possible and... it turned out exactly like what I was hoping for! Thank you so much for adapting Vito’s recipe for a smaller batch. This is now my favorite pizza dough recipe!
I use the same one from Vito but I use a poolish preferment recipe I think the flavor Is better then the Biga. Also the Caputo Pizzeria 00 flour to me Is the best one I have found hands down.
Magnificent 😍😍.I just bought myself a pizza oven this is going to be my first recipe with dough didn't realise it was so much work but it sure looks worth it❤️👍. Quick question are you able to freeze the dough afterwards and it works just as well?
I made this recipe in October and froze some and came across it in my freezer this weekend. Took a chance and made it and it was actually still great. I was pleasantly suprised
Thank you for the great recipe and well explained steps, wish you showed us how crust would looks like from inside.. will try it for sure n my wood oven
Hey great video .. Followed and had success! But question ?? For the Bigga if you mix 300 water and 600 flour as per recipes I don’t get stringy clumps of bigga … its gets sloppy. I shifted to try to get it to resemble clumps by adding more flour. Is your recipe exact .. I’m used to weighing water precisely to follow recipe’s. Is yours more about getting the feel right ? And your amounts are just a guide ? Or did I do something wrong ?? I only ask because it worked out well and I want to be able to repeat it . Thank You chef 👌🏻👍🏻
Hi and thanks for your comment. Measurements are exact by weight so it should not get sloppy because its not a lot of water. Add the water slowly and use a good 00 flour and mix it together slowly, do not knead it. I hope this helps.
Hello! Just after some advice please… if I make the dough and rolls the balls. How long can I keep them in the fridge for them to still be good? I’m hoping I can leave them in the fridge for 2 days before use. Thanks
Hi, you should be able to leave them in the fridge for another 2 days. If they grow too much, you can just re-ball them (re-shape them into balls again) and put them back in the fridge. The dough is no good if it goes flat. I hope this helps.
Hello, made this last week and tasted great and they come out well, just didn't rise enough, just wondering what yeast you use and is it a teaspoon or less? My scales are useless for small amounts
Thank you for your comment. Just use half a teaspoon for this recipe (if its cold a little bit more, if its hot a little bit less). The dough should rise after you have kneaded it and rested it for an hour but not much when you have made the balls. If your dough didnt rise while you were cooking the pizza, then you need to ensure you have a hot oven (450 Celsius or 900 Fahrenheit) with a flame while cooking or the dough wont puff up. I hope this helps.
To save some time, this is the text from the recipe in the video. Pizza Dough Recipe Biga: 14 x 280g Pizza Balls ----------------------------- 600g Flour Type 00 300g Water - Cold 1.5g Dry Yeast * Mix roughly, put in Jar, rest 1 hour room, 48 hours in Fridge Dough: ------ 1.8kg (1800g) Flour Type 00 1.2kg (1200g) Water - Cold 72g Sea Salt, Fine * Mix all Biga in water as good as possible. Add half of the flour and mix 5 min. Add salt a bit at a time Add rest of the flour and mix 20 min. Rest the mix for 10 min Mix the Dough another 2-3 min Rest the dough for 1 hour (covered) Put the Dough on Bench and cover lightly with Oil let dough rest for another 30 min Make Dough Balls, 280g, Keep top of dough on Top all the time Put Balls in box + Rest min 6-8 hours Fridge up to 24-48 hours Recipe by: Vito Lacopelli (Best Dough for your Business)
Hi! Great video. I wonder if it´s possible to make the exakt same recipe but instead of kneading for 20 minutes do an autolyse? If so.. how would you do it?
You can try the autolyse process but kneading gets the dough up to a temp of about 24 Celsius to help with fermentation. I’m not sure if the results will be the same, I might try it because it’s definitely easier.
Hi my good friend! Quick question. When you did this dough. When you took it out of fridge the day after when you balled it, did you have any overproofed doughballs? Or did frigerator actually block it well so is good to use day after too ? Thx !
Hi, you can freeze the balls preferably around 4 hrs after they were made. You can then defrost for about 2 hrs. They generally cook a bit chewier and not as good but eatable.
Very nice Im making some tonight for company tomorrow. I have a newly built pizza oven out back of my house. THANKS. O, can I cut the ingrediants in half and make half the pizza balls? 10 is too much for us?? Thanks!
Yes you can make half. You can also make bread with this dough it is really good but gets chewy the next day but still good if you toast it. Give it a go.
Thanks for this video snd sharing your talents too. This is an art and tho the instructions are simple to follow, it’s still an are yo manoeuvre snd get it right. You’re right on that Vito is incredibly talented pizzaiolo. If you understand Italian another amazing TH-camr to watch is “il Ninjia della Pizza” this guy has been making pizza since he’s been a kid and he knows his stuff inside out. ( and he replies to all messages).
Hey mate sorry another question lol. Can you freeze any of the dough or biga to save for the day after? Example. I make the biga and dough and let it rest then rise in the fridge overnight Mum calls to.come over for lasagna so can't do pizza the day I planned. I put the prepared dough balls in the freezer to make the next day? Is this possible or will this ruin it
The dough balls will last the extra day in the fridge but if it was going to be much longer then freeze them. It’s not as good when frozen but they are ok.
@@pizzaovens-fornieri thanks so I can leave dough balls in the fridge for 2 days Good to know Not really fussed on quality just practicing at the moment 👍
Hi mate, I followed the recipe exactly as you said but for some reason at the stage where we add the 1.8kg flour my dough turns out a little more on tougher/thicker/not as soft. It’s like it’s got slightly too much flour. In your video yours seems a little more softer. Even thought it still came out amazing at the end but I’m trying to get it exactly as soft as yours. Are you 100% on the 1.8kg flour…should I try less maybe 1.5kg?
Hi and thanks for your comments. Different flour brands react differently so it could be that. Try adding the flour a bit at a time so it has time to absorb the water. You can also add half the flour and then wait a few minutes before adding the rest a bit at a time. The slower you do it all the more time the flour has to absorb water. I hope this helps and enjoy.
Ahhh makes perfect sense! I’ll try that! Either way I’ve done this twice now and they came out amazing. I was just trying to master it lol. Thanks 🙏 mate
Hello! We have made this recipes and have left it in the fridge overnight and when we checked on it this morning there is a bit of condensation in the tub and the dough is a bit wet at the bottom is this normal? Have we done something wrong? They didn’t so much rise upwards they expanded and doubled in size lengthways. Is this normal? Thanks
Hi Amanda, I assume you are referring to the dough balls. Yes you can get some condensation sometimes depending on the weather but not very much. The balls will flatten and spread sideways in the container as well. I don't think its a problem, let me know how you go when you cook them, it should be all ok.
Hello, yes it turned out perfectly! This dough is amazing!!! Could you post a video of how you roll out the pizza dough? We keep looking all the air when we do. Thank you!
Bon Appetite.. You have learned from a fantastic pizza 🍕 maker VITO.. I have been a subscriber of his channel when he first started.. Cheers. Fellow TH-camr Famo59 👍🤓🍺⛏🍕🍷
Yes if your machine has enough power. Generally domestic machines can only do less than 1 kg. You can always start in machine and finish on your bench.
Hello Roberto! I have ingredients question I normally make poolish dough and ferment for over 48 hours The receipe I normally make gets me 10 pizzas I want to make 30 pizzas this weekend so would you increase the yeast X 3 of what I'd normally use ?
@@pizzaovens-fornieri if you were to make a batch 3 times as big and multiply all ingredients by 3 , would it take the same amount of time to rise / ferment?
Can you freeze? If so at what point? Also, I used some organic dark northern spring wheat & organic hard red winter wheat. My dough seems less stretchy than yours. Am I doomed?
Hi, yes you can free the dough at the point where it is ready to use, then just defrost and let rest for 1-2 hrs so its soft again. It will be chewy and not as good but its ok. As for the flours, Im no expert so i dont know but it should be fine if you let it rest at room temperature until it grows and relaxes. I hope this helps.
Hey Vito great video cant wait to make these. Just a question 14 dough balls is alot for us to make if we wanted to make half that amount say 7 dough balls do we simply half all the ingredients mate?
I tried this recipe and after only 4 hours the dough balls rose super fast. Put it in the fridge overnight and then had to let them rest and they expanded even more so that they pretty much stuck together. The ones I could manipulate and stretch out without destroying the air bubbles cooked beautifully but the rest there was not much I could do with. Do I need less yeast? I went with 1/4 teaspoon. Also in Queensland so there’s not much I can do in the way of ‘room temperature’ - was it too hot?
Hi Tim, yes it seems like a hot weather problem, try using cold water and put them in the fridge as soon as you see them starting to rise too much to slow it all down.
Hi, yes you can free the balls as follows but they will not be as good, they become a bit chewy. Freeze the balls when they have initially proofed for about 4 hrs and when you are ready to use them, thaw for about 2-4hrs. I hope this helps.
Just a note: if you dough balls have been out for more than 4 hrs before you decide to freeze them, re-ball them, let them rest an hour and then freeze.
@@pizzaovens-fornieri thanks so much for replying! Is it possible to get the instructions off the paper in the video please, my eyes can't make it out when paused. Also, is there any way to speed the process up? I understand it will effect the overall quality, but I don't know if there is a way it could all be done on the day of wanting to cook them? Thanks
@@charlesmilligan1416 Yes you can speed it up by keeping the biga in the fridge for 24 hrs instaed of 48hrs but you cant do it all on the same day. The biga takes time to ferment. I will put up a new video soon that is for a 2 hr pizza dough recipe (start to finish) This is a same day recipe that is very good, but it will develop more taste if you give it more time, lets say 6-8 hrs so keep an eye out for that in a few weeks time . Here is the recipe for this video; BIGA PIZZA DOUGH RECIPE (makes 14 x 280g pizza balls) Biga 600g Flour, Type 00 300g Water, Cold Tap 1.5g Dry Yeast Add dry yeast to flour and mix, add water slowly and mix roughly into clumps (DO NOT Knead). Put into a sealed jar and rest at room temp for 1 hr, then refrigerator for 48 hrs. (24hrs minimum) Dough 1,800g Flour, Type 00 1,200g Water, Cold Tap 70g Fine Sea Salt Dilute all the Biga into the water as best as possible 5 min Add half of the flour and mix 5 min Add salt a little at a time Add rest of the flour little by little and then mix 15-20 min non-stop Let dough rest for 5-10 min Mix again lightly for 2-3 min (dough should be nice and smooth and strong at this point) Rest the dough in a covered container for 1 hour Move the dough onto your bench and lightly oil the top, rest for 30 min Make 14 x 280g dough balls, keep the top of the dough at the top for the whole process through to cooking stage. Put dough balls into the container, cover well, proof for 6-8 hours at room temp approx. 18-20 degrees Celcius. Use dough now or put into the fridge for 24 hrs (up to 48 hrs max). Remove from fridge and let the dough come back to room temp before cooking. *Keep dough in container covered at all times, don’t let the dough dry out or crust over.
Can you tell me what went wrong. I followed this recipe exactly. And after I weighed them and put them in balls. And let them sit 6 to 8 hours. They became one ball again. Why did this happen?? You said just to leave them in a cool room which I did..
Hi, its hard to say without seeing it all but if it was too hot they may have overgrown? Did they look big and puffy? If not and they were flat, then it’s possible that they needed to be kneaded for longer to develop the strength of the gluten. The dough should be kneaded until it’s 24 Celsius or until you can thin it out without it ripping before you make the balls. I hope this helps.
@@caltch Hi, I dont know if it would work in a processor, I suppose it would depend on the attachments and as you said the amount. I know some some of the small dough machines struggle with only 1kg.
What about at the stage of balling up, seems like a good time to freeze whilst the balls are still small and round. Perhaps freezing at that stage and giving more time to defrost before use could work?
@@danhem100 Hi Danny, you should let the dough balls relax and ferment for at least 6 hrs after balling and before freezing so if you freeze when balling, give them more time when defrosting.
I saw a guy do this yesterday and wondered where he got it. Why are we adding commercial yeast to a biga and then putting it into the refrigerator? You’re essentially wasting 48 hours as that biga is doing little more than a cold autolyse for two days.
Hi David, I’m not an expert on this, I follow Vito’s tips and the results are consistently excellent. I’m sure there are other methods as well. Regards Roberto.
Fornieri - Wood Fired Ovens Thanks for your reply. Your dough is good for other reasons. Refrigeration halts all yeast activity. As your yeast is commercial, you won’t get the lactobacillus activity that you would get with a wild yeast. Enzyme activity (amylase) is also going to be retarded when refrigerated. I would encourage you to try a couple of things: 1. Skip the 48 hours and carry on. You’ll save a lot of time and your dough should be generally the same. You’ll have a bit less gluten development, which is fine, or easily compensated for by mixing or kneading. 2. Keep you biga at room temperature for 12-24 hours. You’ll likely need to adjust your yeast to compensate for temperature and time. Great videos. I was just baffled by the cold biga. :)
I'm curious why you've repeated Vito's recipe with no value added. Why not just do a 30-second video and say, "Hey folks, for the best pizza dough, go to Vito's channel."
yes this is Vito's recipe for a business which I have cut down to 10% so it is useful for my domestic customers. I don't pretend to be a pizza chef so I use other recipes to showcase and demonstrate my ovens.
Google translated your handwriting-edit it if you choose. Biga. 14 x 280g Pizza Balls Water Cold 6009 3009 Flour type oo 155 Dry Yeast *mix Roughly, put in Jar, rest 1hr room, 48 hrs in Fridge Dough. 1.8k 1,2003 Flour type oo Water Cold 725 Sea Salt, Fre. * Mix All Bga in water as good as possible. Add half of the Flour and mix 5 min Add Salt a bit at a tme Add rest of the Flour and mix 20 min Rest the mix for 10 min Mix the Ough mother 2-3 min Rest the Doug for 1 hour (covered). Put He Dough on Bench and cover lightly withiol. and let it rest another 30 min Make Dough Bells, 2809, Keep top of Duggh on Two all the time. Put Balls in Box Rest min 6-8 hrs. Fridge up to 244-48 hrs. Recipe by: Vito lacopelli (Best Dough for your Busness)
![일상 속 기분 좋음 [Proto disco meme]](http://i.ytimg.com/vi/DwmEIaZ7XGQ/mqdefault.jpg)
Vito Iacopelli says thank you to you for doing this video !!! I sent it to him, he was so happy to see you using it and providing instructions to your fan base :)
This is all I needed to hear, I'm gonna try it tonight. I just got an Ooni pizza oven.
I just wanted to say that I followed this recipe as closely as possible and... it turned out exactly like what I was hoping for! Thank you so much for adapting Vito’s recipe for a smaller batch. This is now my favorite pizza dough recipe!
Thank you, its my favorite as well and always works out.
THANK YOU AND GOD BLESS YOU!
Made this recipe this week for my daughter’s birthday party yesterday. It was amazing. Everyone raved over the pizza. Thank you!!!
Hey mate great video and well done for not saying it’s your recipe
Just did this and kicked it out of the ballpark! Now everyone wants my pizza! Lol Thanks so much
Glad to hear that, thank you.
Can you freeze the doh if you don't use ? Or not recommended.
Yes you can freeze it. Give it an hour or 2 to come back to room temp.
Thank you for showing us the recipe, I must try this ✨💕
Vito is my master ! Good on you talking about him ! Big hug mate
I use the same one from Vito but I use a poolish preferment recipe I think the flavor Is better then the Biga. Also the Caputo Pizzeria 00 flour to me Is the best one I have found hands down.
Thank you so much sharing! It’s easy to tell that you have true passion for real pizzas!
That is beautiful!
Magnificent 😍😍.I just bought myself a pizza oven this is going to be my first recipe with dough didn't realise it was so much work but it sure looks worth it❤️👍. Quick question are you able to freeze the dough afterwards and it works just as well?
Hi, you can freeze it and take it out about 4 hrs before. It’s not the same but it’s ok.
I made this recipe in October and froze some and came across it in my freezer this weekend. Took a chance and made it and it was actually still great. I was pleasantly suprised
@@daniellemarie6440 Thanks for letting us know!
Bravo!!!! Una pizza stupenda!
My Favorite dough as well !!!
Thank you for sharing. Can’t wait to make this.
vito is the man! been looking at your ovens so I could start my own little business! hopefully sooner rather than later!
I wish you all the best, if you make pizza like Vito you will do very well.
Thank you for the great recipe and well explained steps, wish you showed us how crust would looks like from inside.. will try it for sure n my wood oven
Yes I forgot. It was light and airy. Will do next time thanks.
Thank you from UK 🇬🇧
Hey great video .. Followed and had success! But question ??
For the Bigga if you mix 300 water and 600 flour as per recipes I don’t get stringy clumps of bigga … its gets sloppy. I shifted to try to get it to resemble clumps by adding more flour. Is your recipe exact .. I’m used to weighing water precisely to follow recipe’s. Is yours more about getting the feel right ? And your amounts are just a guide ? Or did I do something wrong ?? I only ask because it worked out well and I want to be able to repeat it . Thank You chef 👌🏻👍🏻
Hi and thanks for your comment. Measurements are exact by weight so it should not get sloppy because its not a lot of water. Add the water slowly and use a good 00 flour and mix it together slowly, do not knead it. I hope this helps.
Hello!
Just after some advice please… if I make the dough and rolls the balls. How long can I keep them in the fridge for them to still be good? I’m hoping I can leave them in the fridge for 2 days before use. Thanks
Hi, you should be able to leave them in the fridge for another 2 days. If they grow too much, you can just re-ball them (re-shape them into balls again) and put them back in the fridge. The dough is no good if it goes flat. I hope this helps.
Thank you ,you are the other Vito for me!
Hello, made this last week and tasted great and they come out well, just didn't rise enough, just wondering what yeast you use and is it a teaspoon or less? My scales are useless for small amounts
Thank you for your comment. Just use half a teaspoon for this recipe (if its cold a little bit more, if its hot a little bit less). The dough should rise after you have kneaded it and rested it for an hour but not much when you have made the balls. If your dough didnt rise while you were cooking the pizza, then you need to ensure you have a hot oven (450 Celsius or 900 Fahrenheit) with a flame while cooking or the dough wont puff up. I hope this helps.
To save some time, this is the text from the recipe in the video.
Pizza Dough Recipe
Biga: 14 x 280g Pizza Balls
-----------------------------
600g Flour Type 00
300g Water - Cold
1.5g Dry Yeast
* Mix roughly, put in Jar, rest 1 hour room, 48 hours in Fridge
Dough:
------
1.8kg (1800g) Flour Type 00
1.2kg (1200g) Water - Cold
72g Sea Salt, Fine
* Mix all Biga in water as good as possible.
Add half of the flour and mix 5 min.
Add salt a bit at a time
Add rest of the flour and mix 20 min.
Rest the mix for 10 min
Mix the Dough another 2-3 min
Rest the dough for 1 hour (covered)
Put the Dough on Bench and cover lightly with Oil
let dough rest for another 30 min
Make Dough Balls, 280g, Keep top of dough on Top all the time
Put Balls in box + Rest min 6-8 hours
Fridge up to 24-48 hours
Recipe by: Vito Lacopelli (Best Dough for your Business)
Thanks Scott, this was one of my first Videos and yes I should have written the recipe in the description. Thanks for your help.
Its spelt Vito Iacopelli - surname beginning with an 'i' not an L, as the video shows.
Vito would be proud
Great for a quick meal at home, lol jk great video, always the more invested the more you get out of it.
Yes, spot on. It’s hard to get a quick dough that tastes this good.
Good job and thank you for doing this!
Thank you.
Can you freeze some of the leftover dough balls? Will these still be good for the wood fired oven once defrosted?
Yes no problem just take them out a few hours before to give them time to defrost and relax again.
Hi! Great video. I wonder if it´s possible to make the exakt same recipe but instead of kneading for 20 minutes do an autolyse? If so.. how would you do it?
You can try the autolyse process but kneading gets the dough up to a temp of about 24 Celsius to help with fermentation. I’m not sure if the results will be the same, I might try it because it’s definitely easier.
Hi my good friend! Quick question. When you did this dough. When you took it out of fridge the day after when you balled it, did you have any overproofed doughballs? Or did frigerator actually block it well so is good to use day after too ? Thx !
Yes good to use day after as well. Generally good for about 4 days from the biga.
@@pizzaovens-fornieri wow great information, thank you so much!
#vitoiacopelli 👍👍👍 super, thank you
If you weren't going to cook all of these pizza's could you flash freeze the balls? If so, at what step?
Hi, you can freeze the balls preferably around 4 hrs after they were made. You can then defrost for about 2 hrs. They generally cook a bit chewier and not as good but eatable.
Very nice Im making some tonight for company tomorrow. I have a newly built pizza oven out back of my house. THANKS. O, can I cut the ingrediants in half and make half the pizza balls? 10 is too much for us?? Thanks!
Yes you can make half. You can also make bread with this dough it is really good but gets chewy the next day but still good if you toast it. Give it a go.
Thanks for this video snd sharing your talents too. This is an art and tho the instructions are simple to follow, it’s still an are yo manoeuvre snd get it right. You’re right on that Vito is incredibly talented pizzaiolo.
If you understand Italian another amazing TH-camr to watch is “il Ninjia della Pizza” this guy has been making pizza since he’s been a kid and he knows his stuff inside out. ( and he replies to all messages).
Thank you Rosaria, i will definately look him up.
thank you for recipe i would like to know how long can i keep dough in fridge if its to much
Hi, you can keep the balls in the fridge another day or two. When the balls flatten out like a pancake they are no good anymore.
@@pizzaovens-fornieri then i will attemp to make bread
Hey mate sorry another question lol. Can you freeze any of the dough or biga to save for the day after?
Example. I make the biga and dough and let it rest then rise in the fridge overnight
Mum calls to.come over for lasagna so can't do pizza the day I planned. I put the prepared dough balls in the freezer to make the next day? Is this possible or will this ruin it
The dough balls will last the extra day in the fridge but if it was going to be much longer then freeze them. It’s not as good when frozen but they are ok.
@@pizzaovens-fornieri thanks so I can leave dough balls in the fridge for 2 days
Good to know
Not really fussed on quality just practicing at the moment 👍
What temp is your cold water you use? I ask because I have tried different temps and it comes out a little different each time.
Hi, I just use cold tap water. Yes it does come out a bit different each time, I use a bit less yeast if its hot or a bit more if its cold.
What a great tutorial! ...how do you stretch the pizza base to get that nice puffy edge?
Thank you. Try this video by Vito, he is very good, th-cam.com/video/s4lL5I-UYbk/w-d-xo.html&ab_channel=VitoIacopelli
@@pizzaovens-fornieri ...bloody brilliant...thank you so much for sharing
Sorry, I didn't read all the comments so it may have been answered. can this recipe be used for a an Alpha One gas pizza oven?
Hi Theresa, yes most definitely just make sure the floor is at 400 celsius and the flame on high.
Hi mate, I followed the recipe exactly as you said but for some reason at the stage where we add the 1.8kg flour my dough turns out a little more on tougher/thicker/not as soft. It’s like it’s got slightly too much flour. In your video yours seems a little more softer. Even thought it still came out amazing at the end but I’m trying to get it exactly as soft as yours. Are you 100% on the 1.8kg flour…should I try less maybe 1.5kg?
Hi and thanks for your comments. Different flour brands react differently so it could be that. Try adding the flour a bit at a time so it has time to absorb the water. You can also add half the flour and then wait a few minutes before adding the rest a bit at a time. The slower you do it all the more time the flour has to absorb water. I hope this helps and enjoy.
Ahhh makes perfect sense! I’ll try that! Either way I’ve done this twice now and they came out amazing. I was just trying to master it lol. Thanks 🙏 mate
Hey Robertoe, can you leave the biga longer like 72 hours? How long is too long?
Hi Patrick, not really more than 72hrs because it will flatten out and may go sour.
Hi how long can the bega sit in the fridge for. Can it stay in there for longer than 48 hours thanks 😊
Hi, generally 2-3 days, if it gets too old it will go flat and loose all its strength.
Hello!
We have made this recipes and have left it in the fridge overnight and when we checked on it this morning there is a bit of condensation in the tub and the dough is a bit wet at the bottom is this normal? Have we done something wrong?
They didn’t so much rise upwards they expanded and doubled in size lengthways. Is this normal?
Thanks
Hi Amanda, I assume you are referring to the dough balls. Yes you can get some condensation sometimes depending on the weather but not very much. The balls will flatten and spread sideways in the container as well. I don't think its a problem, let me know how you go when you cook them, it should be all ok.
Hello, yes it turned out perfectly! This dough is amazing!!!
Could you post a video of how you roll out the pizza dough?
We keep looking all the air when we do. Thank you!
Bon Appetite..
You have learned from a fantastic pizza 🍕 maker VITO..
I have been a subscriber of his channel when he first started..
Cheers. Fellow TH-camr Famo59 👍🤓🍺⛏🍕🍷
Yes I agree and I’m looking forward to his visit in Melbourne hopefully early next year.
Beautiful mate! Ecxelent explanation. Do you still Cook the biga at about 400deg C?
Thank you. Yes you need a flame and 400 degrees plus to get the puffy crust.
Can you mix in kitchen aid or bread machine
Yes if your machine has enough power. Generally domestic machines can only do less than 1 kg. You can always start in machine and finish on your bench.
How long will the dough last if you don't use it all?
Hi, it will last about 3 - 4 days in the fridge. You can freeze it but it’s not as good or you can half all the ingredients if that helps.
Hello Roberto!
I have ingredients question
I normally make poolish dough and ferment for over 48 hours
The receipe I normally make gets me 10 pizzas
I want to make 30 pizzas this weekend so would you increase the yeast X 3 of what I'd normally use ?
Hi Patrick, yes I would multiply everything by 3. 30 pizzas is a good effort??
@@pizzaovens-fornieri yep
For my son's bday party
Going to make and cook them. Hopefully people are full by 20 pizzas lol
@@pizzaovens-fornieri if you were to make a batch 3 times as big and multiply all ingredients by 3 , would it take the same amount of time to rise / ferment?
@@PatrickGuerrisi I get tired after 10 and need to sit down and focus on my drinking by then. good luck and have a great day.
@@PatrickGuerrisi yes the timing is the same regardless of quantity. Its just more effort to knead by hand if you dont have a machine.
Can you freeze? If so at what point?
Also, I used some organic dark northern spring wheat & organic hard red winter wheat. My dough seems less stretchy than yours. Am I doomed?
Hi, yes you can free the dough at the point where it is ready to use, then just defrost and let rest for 1-2 hrs so its soft again. It will be chewy and not as good but its ok. As for the flours, Im no expert so i dont know but it should be fine if you let it rest at room temperature until it grows and relaxes. I hope this helps.
@@pizzaovens-fornieri thank you so much for the reply!
Hey Vito great video cant wait to make these. Just a question 14 dough balls is alot for us to make if we wanted to make half that amount say 7 dough balls do we simply half all the ingredients mate?
Yes no problem, that will work. Thanks you.
@@pizzaovens-fornieri awesome mate can’t wait thanks for you have the i gee it’s for the pizza sauce by any chance mate
@@pizzaovens-fornieri hey mate forgot to ask you im would it be ok for the Biga to refrigerate for 24hrs rather than 48hrs I’m running out of time lol
Yes it will still work.
I use San Marzano tomatoes straight out of the can, crush and strain the water, no need to cook the sauce.
I tried this recipe and after only 4 hours the dough balls rose super fast. Put it in the fridge overnight and then had to let them rest and they expanded even more so that they pretty much stuck together. The ones I could manipulate and stretch out without destroying the air bubbles cooked beautifully but the rest there was not much I could do with. Do I need less yeast? I went with 1/4 teaspoon. Also in Queensland so there’s not much I can do in the way of ‘room temperature’ - was it too hot?
Hi Tim, yes it seems like a hot weather problem, try using cold water and put them in the fridge as soon as you see them starting to rise too much to slow it all down.
@@pizzaovens-fornieri Thanks, I’ll try letting it rest for less time and see if that helps!
If I only want about 7 Pizzas can I just halve the recipe again ie in regards to the salt and yeast?
Hi, yes half of all the ingredients will work.
@@pizzaovens-fornieri thanks so much 👍🏻 will be trying this next week
Can you make pizza right after the 6-8 hour rest?
Yes, you can make pizza after the balls have rested for 4 hrs min at room temp.
What measurements can I use for making 2-3 pizzas for dinner for a small family? Thank you
Hi, try this recipe from Vito th-cam.com/video/_lET8R7YhTw/w-d-xo.html
Hey mate, awesome, thank you!! How long can I leave the finished balls in the fridge before using or freezing?
Hi Tim, after 6-8 hrs at room temp you can leave the balls in the fridge up to 48hrs and then freeze for a few weeks after that.
👏👏👏👏
Thanks
Can you freeze the left over/unused dough balls for next time?
Hi, yes you can free the balls as follows but they will not be as good, they become a bit chewy. Freeze the balls when they have initially proofed for about 4 hrs and when you are ready to use them, thaw for about 2-4hrs. I hope this helps.
Just a note: if you dough balls have been out for more than 4 hrs before you decide to freeze them, re-ball them, let them rest an hour and then freeze.
@@pizzaovens-fornieri thanks so much for replying!
Is it possible to get the instructions off the paper in the video please, my eyes can't make it out when paused.
Also, is there any way to speed the process up? I understand it will effect the overall quality, but I don't know if there is a way it could all be done on the day of wanting to cook them?
Thanks
@@charlesmilligan1416 Yes you can speed it up by keeping the biga in the fridge for 24 hrs instaed of 48hrs but you cant do it all on the same day. The biga takes time to ferment. I will put up a new video soon that is for a 2 hr pizza dough recipe (start to finish) This is a same day recipe that is very good, but it will develop more taste if you give it more time, lets say 6-8 hrs so keep an eye out for that in a few weeks time . Here is the recipe for this video;
BIGA PIZZA DOUGH RECIPE (makes 14 x 280g pizza balls)
Biga
600g Flour, Type 00
300g Water, Cold Tap
1.5g Dry Yeast
Add dry yeast to flour and mix, add water slowly and mix roughly into clumps (DO NOT Knead). Put into a sealed jar and rest at room temp for 1 hr, then refrigerator for 48 hrs. (24hrs minimum)
Dough
1,800g Flour, Type 00
1,200g Water, Cold Tap
70g Fine Sea Salt
Dilute all the Biga into the water as best as possible 5 min
Add half of the flour and mix 5 min
Add salt a little at a time
Add rest of the flour little by little and then mix 15-20 min non-stop
Let dough rest for 5-10 min
Mix again lightly for 2-3 min (dough should be nice and smooth and strong at this point)
Rest the dough in a covered container for 1 hour
Move the dough onto your bench and lightly oil the top, rest for 30 min
Make 14 x 280g dough balls, keep the top of the dough at the top for the whole process through to cooking stage.
Put dough balls into the container, cover well, proof for 6-8 hours at room temp approx. 18-20 degrees Celcius.
Use dough now or put into the fridge for 24 hrs (up to 48 hrs max).
Remove from fridge and let the dough come back to room temp before cooking.
*Keep dough in container covered at all times, don’t let the dough dry out or crust over.
@@pizzaovens-fornieri thank you so very much! And I can't wait for the 2H recipe!
Can I half this recipe?
Yes you can half all the ingredients.
Can you tell me what went wrong. I followed this recipe exactly. And after I weighed them and put them in balls. And let them sit 6 to 8 hours. They became one ball again. Why did this happen?? You said just to leave them in a cool room which I did..
Hi, its hard to say without seeing it all but if it was too hot they may have overgrown? Did they look big and puffy? If not and they were flat, then it’s possible that they needed to be kneaded for longer to develop the strength of the gluten. The dough should be kneaded until it’s 24 Celsius or until you can thin it out without it ripping before you make the balls. I hope this helps.
I’m trying to follow but it’s hard to understand what does he mean double zero flour?
That is the type of flour shown as 00 on the packet.
You said you didn't have a machine but there is a food processor behind you. I haven't done it but I've heard people say they mix dough in them.
nevermind I didn't know you were making 10 pounds of dough.
@@caltch Hi, I dont know if it would work in a processor, I suppose it would depend on the attachments and as you said the amount. I know some some of the small dough machines struggle with only 1kg.
13:50 “I’ve done my balls” 😂😂😂
One tip..same w whole tomatoes, submerge the dough when squeezing, it eliminates squirting and splashing..
Thank you.
How big are the pizzas?
Hi, About 13 inches. Regards.
Oh my god this looks like so much work. I’m sure they worth it. But 3 days to make pizza dough. Good God
When I make pizza for my friends the first thing they say is the dough tastes amazing. it’s worth it,
Is it possible to make this recipe for 7 dough balls - essentially half of the ingredients?
Hi Danny, yes for sure, its only a tiny bit of yeast so just guess the amount if your scales cant pick it up.
Tried this and worked out really well.
Is there a point in the process where I can freeze the dough for later use??
Yes you can freeze left over that night and take out of freezer 2 hrs before next use.
What about at the stage of balling up, seems like a good time to freeze whilst the balls are still small and round.
Perhaps freezing at that stage and giving more time to defrost before use could work?
@@danhem100 Hi Danny, you should let the dough balls relax and ferment for at least 6 hrs after balling and before freezing so if you freeze when balling, give them more time when defrosting.
Hi
What Caputo flour do you use, red or blue?
I use Blue Pizzeria, it now comes in 5kg which is handy if you can find it.
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I am making this exactly how it is laid out. Seems like 72 grams of salt is a lot. dough seems a bit salty while its mixing
You can put less if you like but it tastes good as is.
Ok; I got it done. Time for Air Fryer Pizza!
13:50 I hear ya
I saw a guy do this yesterday and wondered where he got it. Why are we adding commercial yeast to a biga and then putting it into the refrigerator? You’re essentially wasting 48 hours as that biga is doing little more than a cold autolyse for two days.
Hi David, I’m not an expert on this, I follow Vito’s tips and the results are consistently excellent. I’m sure there are other methods as well. Regards Roberto.
Fornieri - Wood Fired Ovens Thanks for your reply. Your dough is good for other reasons. Refrigeration halts all yeast activity. As your yeast is commercial, you won’t get the lactobacillus activity that you would get with a wild yeast. Enzyme activity (amylase) is also going to be retarded when refrigerated. I would encourage you to try a couple of things:
1. Skip the 48 hours and carry on. You’ll save a lot of time and your dough should be generally the same. You’ll have a bit less gluten development, which is fine, or easily compensated for by mixing or kneading.
2. Keep you biga at room temperature for 12-24 hours. You’ll likely need to adjust your yeast to compensate for temperature and time.
Great videos. I was just baffled by the cold biga. :)
Thanks David, I’m always looking for a better dough and I’ll give it a try. Thanks for the detailed tip.
@@pizzaovens-fornieri did you try this?
@@bunrtblaze9989 Hi, not yet, Ive been using the poolish recipe but I will try it because it saves a day of planning.
That's a huge amount of dough. We dont need 15 dough balls. Make it 4 /250g balls. Would make it easier for all of us.
Hi. You can divide the recipe by 3 and make 5 balls.
I'm curious why you've repeated Vito's recipe with no value added. Why not just do a 30-second video and say, "Hey folks, for the best pizza dough, go to Vito's channel."
yes this is Vito's recipe for a business which I have cut down to 10% so it is useful for my domestic customers. I don't pretend to be a pizza chef so I use other recipes to showcase and demonstrate my ovens.
Toooo much resting
Google translated your handwriting-edit it if you choose.
Biga.
14 x 280g Pizza Balls
Water Cold
6009
3009
Flour type oo
155
Dry Yeast
*mix Roughly, put in Jar, rest 1hr room, 48 hrs
in Fridge
Dough.
1.8k 1,2003 Flour type oo Water Cold
725
Sea Salt, Fre.
* Mix All Bga in water as good as possible. Add half of the Flour and mix 5 min
Add Salt a bit at a tme
Add rest of the Flour and mix 20 min Rest the mix for 10 min
Mix the Ough mother 2-3 min
Rest the Doug for 1 hour (covered).
Put He Dough on Bench and cover lightly withiol. and let it rest another 30 min
Make Dough Bells, 2809, Keep top of Duggh on Two all the time.
Put Balls in Box Rest min 6-8 hrs. Fridge up to 244-48 hrs.
Recipe by: Vito lacopelli (Best Dough for your Busness)
Thanks Paul. I will need to, thanks for letting me know. Regards Roberto.
I know Woodglut has the best woodworking plans.