The Easiest Way to Make The Best Homemade Neapolitan Pizza :100% Biga Home Oven or Wood Burning Oven
ฝัง
- เผยแพร่เมื่อ 29 ก.ย. 2024
- This video shows the easiest way I've found to make Roberto Susta's 100% Biga No Stress Pizza dough. Here is the original video:
• Come fare la pizza Con...
After doing 2 videos documenting the same interpretation on that dough, I stumbled across Vincenzo Capuano's video recipe documenting 'a cold Biga preferment in a fridge', which is precisely what I've always done. Here is that video.
• BIGA FREDDA: gestione ...
In Capuano's technique - he uses 65% of the water for the Biga (not the normal 45%) and that's because it's all cold fermentation in a refrigerator.
In my videos, I highlighted the "Bangetto" where one soaks the biga in a percentage of the closure water prior to closing the dough but that was with Biga made with the classic 45% of the water.
What I've found is that the Biga, made with 65% of the water eliminates the need for the Bangetto and produced exceptional results. Both in a home oven on a Pizza Stone and in a wood burning Pizza Oven.
Here is the Dough Recipe Shown (for 6 pizzas) :
1000kg Bread Flour
750gm Water
22gm Sea Salt
5gm Active Dry Yeast
5gm Maple Syrup (or Honey)
10gm Diastatic Malt Powder
20gm Wheat Germ Oil (or EVOO)
You are now a maestro dell'arte della pizza napoletana !!!!
This video is faultless I can't see anyone coming up with anything as good as this so informative and easy to follow !!
No more excuses for anyone not to make the perfect pizza 🍕 a true master class
Mamma Mia!!!!! Too kind and generous of you to say!!! Thank you for the thoughtful comment : you’ve already made my day!!!! Good luck with the pizza, lemme know how it goes for you! Abbraccio bello!!!
@@PizzArchitect it is a true masterclass! 🙏🙏🙏
@@LemonCarotte one thing I didn't mention (but should have) was when you take the Biga out of the fridge to close the dough, let it get to room temperature (30-45min) before you close it ... it just makes things work a little smoother... good luck!
@@PizzArchitect thanks Anthony! So do you put the first batch of water right away and let it sit and warm up with the water or you actually let sit the biga alone before you even put the first water mix?
@@LemonCarotte no: just take it out of the fridge and let it get to RT (it will shave some time off from the mixing time) ... I used to 'soak the Biga" (called 'the Bangetto') and that used to be my technique, but making the Biga with 65% of the water (as opposed to 45%) has alleviated the need to 'soak the Biga' ....
Bravo !!! Spectacular !!!
So nice of you to say!!!!
@@PizzArchitect 🙏🏻👍🏻
Hey amazing video thank you for sharing. How much time dough balls last in fridge?
@@goktug651 easily 24 hours in the fridge after balling, I do that often: I suspect 48 hours would be fine as well, you should probably freeze the dough balls if you’re going to go beyond 48hrs
Hey, I have two questions:
1. can you explain why you add the honey to the biga and the affect it has with and without it?
2. In other videos you use half the yeast amount in the biga and half when closing the dough. Whats the difference between that and using all the yeast in the biga?
Hi there: thanks for the comment - & VERY good questions!
1. Before the dry yeast can feast on the sugars in the flour, the small dose of honey (a natural sugar: I've even used maple syrup!) will give the yeast immediate sugars to activate on until the sugars in the flour are ready. So, it's to help the yeast (for the first +/- 30 min of the process).
2. GREAT observation! Not many people have caught that! On splitting the yeast: According to Roberto Susta himself, splitting the yeast (1/2 in biga + 1/2 in the closure) forces the biga to be more active in the fermentation process. To make pizza, you still need the other half of the yeast, so it's added on closure. That's the best way to do it because gives the best measure of lactic and alcoholic acids, when you measure that in the Biga. Having said that, I've added all the yeast in the Biga many times and the results were absolutely fantastic - but, knowing that technically splitting the yeast is better, is why I continue to do that. If you don't - you'll be fine!
@@draingangdraingang The short answer is that you will not taste any difference in the Pizza based on how you make the Biga. The important thing about making the Biga is that you don't make gluten! So, the No-Stress method or mixing with a fork/hand etc, is all intended to mix the flour/water/yeast so that glutens DO NOT form. I explain it (in Canada) that it is the opposite of making a snowball, if you compress things like when you make a snowball, it will encourage the creation of glutens (essential for the pizza - but useless for the Biga!) so - when you mix Biga, you're doing the opposite of compressing things - the water/yeast needs to be absorbed into the flour.... and when the Biga is done, it needs to be transformed into a pizza dough (by adding the Salt and remaining ingredients) That's the process that creates the glutens. As long as you've avoided glutens in the Biga, that's what you're trying to do: there will be no notable difference in the taste of the pizza in the end, based on how you mix the Biga.
I hope that helps!
Good job bro
Hi Anthony, thanks so much for making this video! I was able to successfully replicate an awesome pizza thanks to your instructions. Just wondering, do you have any advice on freezing this dough. Is it recommended and if so at what point in the process would be the best? Thanks in advance!
First off - thanks for the lovely comment and it makes me really happy to hear that it worked out for you!!! Congrats!!!
RE: Freezing Pizza Dough
The best way/technique is via the master Vito Iacopelli; here's his video on it ... it works.
th-cam.com/video/PCQ0maTaTMA/w-d-xo.htmlsi=BNu7xezf7997O3tZ
tony pro for potus...............vito gets the vice seat....hehee !
@PizzaArchitecht this is fantastic, may I ask why bread flour and not 00?
@@FedericoSantaCruz hi & thanks for the question! Great catch! The reason bread flour is preferred to Tipo 00 is because the protein in bread flour is higher and it’s the protein that sustains the fermentation… Roberto Susta told me not to worry about the brand of flour and focus on the protein in the flour… which for us in Canada means bread flour!
@@PizzArchitect Thanks for the insights!
Hey Ant can you share the spreadsheet you are using. That is very nice
Hi - sorry this took so long - here's the link to the Spreadsheet. This is for 70% hydration, I usually do 75% hydration - irrespective, if you want to change the hydration, alter the highlighted cell w/70% and then the other numbers will update accordingly: Good luck!
docs.google.com/spreadsheets/d/1Q6vyIGvzQOGFcxh-_qdVEKXXALiRsq01/edit?usp=sharing&ouid=115542595780673863365&rtpof=true&sd=true
what a good recipe! How long do you have the biga out of the refrigerator before putting it in the planetarium?
And another question, wouldn't 5g of dry yeast be too much? thank you!
Amazing job my Canadian friend. Always enjoy watching you on action in your videos. Again, congratulations in your pizzas!!!
Good bless from Argentinian living in Australia.
Ciao Bello!!!! (I was pulling for you guys in the Copa America this summer!!!! Congrats on the win 🏆 ) Abbraccio !!!
@@PizzArchitect thank you so much for the support!!! Gran abrazo
Amazing!!! I love you! Th am you so much for this. I have watched countless video and watched Roberto video several times on translate and I came across your latest biga … and I love this!!
First off: thanks for the lovely words!
Secondly: keep me posted on your results!!!
Good luck!
Hey I think this video is messed up?! 65% of 750 grams of WATER is not 650 grams. In video is says 650 for the biga. If ur making your biga w 65% of the water it would be about 488. You use 650 and you just made a 65% hydration dough, not a biga...
Hi there: there are two measurements of the water. To get 75% hydration in the dough, it’s 750gm per kilogram of flour. To form the Biga, you use 65% of the water (650gm) and then the remaining 100gm of water is for the closure of the dough after it ferments… hopefully that clears it up for you
@@PizzArchitect That's 65% to the flour though. 65 of 750 (the water) is 488. I just tried this last night and if u add 650 of water it just turns to dough w barely mixing, not clumps. An hour out and it was already a doughball rising. I barely combined it. It didn't look flour-y like yours, it was fairly sticky and wet. Just for giggles I did the 488 today which is about 49% of the dough and that ended up working like a normal biga. I guess it is just something about me. I mean, 65% hydration is a done dough for many especially w 5g of yeast. Your other recipe was I think a gram in the beginning and a gram at the end. I think one thing that happened was my yeast activated early. It's 72 in here and I used room temp water. I'm not trying to be negative or just criticize; just trying to figure this out. I made your recipe prior and it was fantastic. To be clear when you say 65 of the water you mean hydration, not 65% of the total 750, correct?
@@darthbacntildeth7221 hi there: lemme try again and back up a bit…
1st thing to note: Bakers Percentages are always tied to the total quantity of Flour. And the basic premise is that we’re using a kilogram of flour… so when you hear 3% salt, that’s 30 grams of salt per kilogram of flour. When I say 65% of the water, it’s 65% of 1000gms of flour. You seem to be multiplying 65% of 750gms of water!
Another thing to note: is the percentage of Biga (another reference to the amount of flour) … So this recipe is a “100% Biga”, meaning all of the flour (100% of 1000 grams) is used in the creation of the Biga. (& water and yeast)
Another thing to note is that Biga and Poolish are techniques used for indirect doughs: that doesn’t change the recipe for pizza - rather it changes the amounts at various stages. So if you want 75% hydration pizza dough, that’s a total of 750gms of water (the recipe) but you’ve already used 650gms in the creation of the Biga … this means you need to add the remaining 100gms of water when you close the Biga (& make dough … you haven’t made “dough” until you’ve got salt in the mixture, fyi)
Recap: 100% Biga uses all the flour and 65% of the water (65% x 1000 grams of flour- NOT 65% of 750gms of water) if you’re making Poolish, it’s equal parts flour and water & the respective amounts of yeast.
And all of this is to make the preferment (Biga or Poolish) meaning the remaining ingredients are added at the dough closure (salt + remaining water/flour etc) … when you make an indirect dough it is always a two part process.
The good thing is that water, flour, salt and yeast are (relatively) cheap- so experiments are not as expensive/painful!
@@PizzArchitect Yeah I get all that, I've just not heard it phrased as % of the water," just "etc. grams" or "hydration". I wouldn't have been confused except my biga turned out a good deal more wet looking than yours w even less scraping. One thing I know is my yeast woke up too much for whatever reason and w all 5 grams in the biga it puffed up a lot and even double by the next day in fridge. I managed to make the dough. It was pretty sticky, but after using the slap and fold technique I got some gluten going and the balls turned out OK. Froze some and trying one out today. 🤞. Thank you.
You are my new King of Pizza !
Hah!!! Thanks so much for saying ... Vito Iacopelli is the undisputed King!!! Roberto Susta is a genius, Vincenzo Capuano is amazing: I just copy the 'masters'!
Again a great Video from you.
Bravissimo.
I just have a little suggestion, for the second part, when you add the second portion of water to the dough.
Due to the fact that I work in the chemical industry, I had the idea to let the water in the pot draining in a controlled manner. For example with a drainage system, like the gardeners use for their pot irrigation (with a small faucet to regulate the water flow - from a little bottle, placed higher than the dough-bowl). After my trials, i have the feeling, it makes the dough more homogeneous.
Cannot wait to make this! Where did you get your dough box with lid from!? Thanks :)
They're called "Doughmate Artisan Kit", they're twice the price in Canada as they are in the US, but they're convenient and still my favourite Father's Day Gift. They fit my 24" wide Fridge (they command the whole shelf, but they fit) ... I like the take-out containers as well because they can go anywhere in the fridge & they keep the dough balls round! Here's the link to the boxes:
doughmate.com/product/artisan-dough-trays-model-adtkit-148/
Thank you for this incredible resource. My only question is does the percentage of yeast change when increasing the batch and how much I make? Or does the 5 gram stay the same no matter the batch size?
for yeast keep it to 5gm yeast /1000gm flour ... as you change your flour quantity, you need to proportionately change your yeast quantity.
So if you had 750gm of flour, that's proportionately 3.75gm yeast ... for 1.5kg flour: 7.5 gm yeast .... etc ...
Curious how you ended up converting Susta's brewers yeast to ady. Any idea why the original uses brewer's yeast to begin with?
I just used the same amount of yeast that I normally use per kilo of flour: I’m in Toronto, Canada so in summer I use 3.5gm/kilo and in winter I use 4.5-5gm active dry yeast (climate/room temperature dependant)
How much fresh yeast or instant dried yeast would you recommend for the biga as I Don't have active Dry yeast. Thanks
I accidentally discovered that IDY and ADY work the same in way, in the same quantities!!
As for fresh yeast; it’s half as potent as the dried stuff : so you double the quantity of fresh yeast when substituting it for the dried version.
I hope that helps!
Stellar version of a home version of Roberto Susta’s recipe. Thank you! Thank you! Thank you! Some very needed details for the home chef. Thank you for the research.
Thank you for the comment: good luck!!!
saved for later!👍
This recipe and your technique is such a game changer. Thank you so much! Perfect...
Thanks for the comment: lemme know how it goes! Good luck!
Thank you for this video!
Kindly share which speeds you are using, please. I have the same KA mixer and I only use speeds 2 & 4. I am afraid if I go faster, I will break the gluten.
Hey Anthony! Congrast in the videos and experiments! I´ve thought about the higher hydration Biga, but now you confirmed it! My question is if you have tried to leave Biga 65% at room temperature for (16-24hrs) to compare with the Refrigerator 48hrs? Best Regards from Brazil!
Hi from Canada 🇨🇦!!!!
I’ve not tried the room temperature Biga for 16-24 hours because it has to be stored at 18-19C temperature (not room temperature) … and we don’t have a dedicated fridge for that (a beverage fridge can handle that!) you can leave the Biga at room temperature for maximum 6-ish hours but the lactic fermentation will need more time and the dough needs some temperature control during that period … good luck 🤞🏼, ciao A
Also: the Biga @ 60-65% and cold fermentation was from Vincenzo Capuano, I adopted that after I saw his video on that - credit where credit is due! I’m just an architect, those guys are maestros!
@@PizzArchitect sure does! Vincenzo and Roberto are both Grand Masters!
After you ball the dough balls. If you don’t want to use them right away, do you put immediately in the fridge? Or do you leave the dough balls out for 2 hours THEN refrigerate??
After Balling: I Leave them out for 2-3 hours until they double up in size, THEN I refrigerate or cook! After the fridge, you need to let them get to room temperature before cooking (+/- 20min)
@@PizzArchitect thank you so much! That has always been a point of confusion for me. I can’t wake to bake them tomorrow! Great video!
@@jzpat good luck, lemme know how it goes!
Hi tony another amazing video :) is it possible to change the diastatic malt powder with normal malt syrup if not is it that important? And are there any substitutions for it?
Hi thanks for the comment: there is no substitute for diastatic malt powder, it's 100% derived from wheat and give the puffiness factor a boost - but you'll still get really great results without it. Good luck!
@@PizzArchitect thanks tony wishing you the best
Nice Work. Your modifications are almost like a Biga - Poolish style.
i find the potato rain excuses a dab of mustard on the slice
(i using biga at 50%; 18hours at 18C).
Thanks for the comment!! I wish I could take credit for the modifications: I'm just copying Vincenzo Capuano for that one! But I can never get an 18C room anywhere, so I always used the fridge! Changing the percentage of water helped me ... Good luck w/ your Pizzas!
@@PizzArchitect yea, 18C is an issue - i am now using an igloo cooler, where is make a loaf pan ice block which i put in a plastic shopping bag and partially open; i usually replace the ice before bedtime, and close the bag mostly, and in the morning it is ok ... i in jamaica with high humidity and temp which means overproofing is easy unless temp corrected to be lower at all stages. also i use cold water in the beginiined.
@@TheoboldJamzen I am so impressed - I'm also curious to see your results too!!! I'm in Toronto, so the fridge is the most consistent temperature container I have (over the course of 12 months) !
@@PizzArchitect hi, I saw Vincenzo Capuano video on the cold biga but he use 60% idro biga and only 24 hrs of fridge. Why have you decided to use 65% idro and 48 hrs fridge instead? Thank you
@@ei5586 The minimum for Biga is 18hrs - so the longer you preferment (up to 72hrs) the more you reap the benefits of a mature pizza dough : however, in this case; I always made Roberto Susta's recipe with the Biga for 48hrs but until I saw Vincenzo's video, I always used 45% of the water for the Biga ... since I switched to Vincenzo's 65% of the water for the Biga, I avoid the "Bangetto" (soaking the Biga prior to closure) which I used to do because I found - when you cold ferment Biga in the fridge with 45% of the water, it caused problems that the Bangetto fixed. But this method is easiest.
This is my older video explaining the "Bangetto" - which I figured out on an Instagram Live chat with Roberto Susta!
th-cam.com/video/u2qRKG_T4bQ/w-d-xo.html
Can I omit the malt powder?
You can omit the malt powder and still make a fantastic pizza ...
Incredible! Thank you so much for the tips! Will try your technique next week and let you know!
Thanks for the comment Alexis ... good luck and please lemme know how it goes for you!!! Good luck ...
@@PizzArchitect absolutely! Will send you a pic!
@@PizzArchitect the result was FANTASTIC. I didn’t receive the wheat germ oil yet (importing from the US) but I replaced with Olive oil and it was a success! Can’t wait to try when I receive the wheat germ oil! 🙏🙏🙏
@@LemonCarotte BRAVO!!!!
@@PizzArchitect btw, I’ve noticed that the malt makes it more shewy which is an amazing texture that I was always trying to get.
Which brand of flour did you use? That was my issue overall. Roberto recommended a brand I couldn’t get in the States.
I'm in Canada, and its even harder to get the flour he uses called, "Manitoba" - which is ironic, because Manitoba is in Canada. The 'Manitoba Wheat' is the preferred one because it has the highest Protein content (the cold in Manitoba fortifies the wheat such that its got more protein!) ... at any rate, you can get 'Caputo Manitoba' wheat on Amazon easier than I can because your shipping rates are better domestically.
That said: everything you see in that video is done with normal bread flour - the brand name is 'Robin Hood' - but I've even used whatever bread flour they sell at Walmart! The important thing is to use the highest protein flour that's readily available to you because you need high protein to support the long preferment ... I had an Instagram Live Chat with Roberto and he told me not to worry about the name brand of the flour or whether is Tipo 0 or Tipo 00, rather to select the one with the most protein ... the one I use is like $4 for a 2KG bag (enough for 12 pizzas) so, it's really cheap, easy and yields impressive results (you saw in the video). If I could get US Shipping rates in Canada for Caputo Manitoba, I'd use that!!! But I can guarantee that I've not heard any complaints about my pizza with this recipe!!! Good luck!
Hello.. I’m wondering what is the reason for changing the hydration of the biga?
I had issues with the Biga being too 'dry' after the preferment, so I asked Roberto Susta about soaking the biga is a portion of the closure water for 30min prior to closing the Biga; and it's actually a trick called "il Bangetto" (a little bath) to address an overly dry Biga .. but the reason I changed the Hydration of the Biga is because of Vincenzo Capuano's video on Cold Prefermented Biga - where he explains it all in Italian (@ 65% hydration) :
th-cam.com/video/WansgZ5TxxI/w-d-xo.html
I just copied this technique and now I don't use a "bangetto" ... so I guess the answer to your question, is I find it easier. But I give credit to Vincenzo Capuano for that Biga Hydration!!!
Hi Anthony, thanks so much for this! I must have rewatched Roberto's Biga tutorial about 20 times, making notes using Google translate and hoping I got nothing wrong! Then I came across your videos which massively helped take out some of the mystery, which I really appreciate.
I just have one question - if I were to get to the stage where I've made the dough balls, but I'm not planning to use them until, say, 6-8 hours later, should I put them in the fridge immediately after balling them up then remove them 2 hours before cooking later on in the day?
Or should I leave the dough balls out at room temp for an hour or so right after they're made, before putting them in the fridge to prove for the rest of the day?
Thanks!
PS - you wouldn't happen to know the secret behind the riced potato would you? My best guess is mashed potato with olive oil, but maybe that's too simple 😅
Firstly: thanks for the comment - it made my day!!
After balling: once the balls have doubled in size they need to be cooked or refrigerated. In your case, you need to throw them into the fridge after 2hrs and then remove them 20-30min prior to cooking.
Potatoes: boil peeled potatoes for 10 min then mash together with salt, pepper, olive oil & some parmigiano reggiano (the same things you'll add to the potato layer on the pizza fiocco)
I hope that helps - good luck!!!
@@PizzArchitect Amazing, thank you so much! Really appreciate you taking the time to help everyone out and share your discoveries 🙌
Hi Anthony, I just wanted to update you - I tried out your suggestion and it turned out great, thank you very much! My best results yet 🙌
I tried it once again recently however and believe I overmixed the dough during closing, as it became extremely soft and weak. I was waiting for it to hit 24/25 degrees Celsius, but that took around 45 minutes of mixing!
I read one of your other comments about taking the biga out of the fridge to get to room temp before closing, so I will do that next time - but I was wondering if there's also any particular temperature the water should be when closing too? I've found varying advice online but nothing concrete. I guess the same question also applies to making the biga itself on day one - does it matter what temperature the water is at that stage too?
Thanks once again for your help!
@@esatd5508 your comment made my day!!!! I wish I would have figured out letting the Biga get to room temperature before starting the closure BEFORE I made the video, but it’s a process!!! And I’m glad you caught it in the comments!
I always use room temperature water to do anything (form Biga or close it) …
@@PizzArchitect Perfect, nice and easy, and no formulas and calculations required! Looking forward to round three, thanks again for your help!
Great video, Anthony! Thank you for explaining and showing this method, step by step!! I have a couple of questions. 1) do you use the Biga straight out of the fridge before closing the dough or do you let it to go to room temperature? 2)what difference do you notice using wheat germ oil vs olive oil? Thanks again !
Thanks for the comment!!
1. Let the Biga get to RT and you’ll shave 4mins off of the mix time - I wish I’d figured that before I made that video
2. Most of the difference in the oils is the fragrance! Wheat germ oil makes it smell like a wheat field and the EVOO is a fruitier fragrance …
Great! Thanks for that tip! Have you ever tried this method by hand vs mixer for closing? If so, what would you change in the process if mixed by hand? I need to get a larger mixer for more than 6x280g dough balls :)
@@georgekat71 for Biga, you really do need the mechanical force of a mixer to close it, to mix an indirect dough by hand, you should use a poolish preferment (poolish can be considered a liquid Biga) … I commonly do two batches (1kg at a time) when I need a dozen dough balls … good luck!
Thanks again! Makes sense !
wow this was a grade video...! 💖 what kind of flour do you use AP, 00, protein % ?
For Biga, you need highest protein available: for me it’s bread flour … Tipo 00 is what I used for Poolish.
@@PizzArchitect thank you!