Vito... non riesco a smettere di guardare i tuoi video... ho sempre usato il tuo impasto per il forno di casa, ma oggi vorrei provare il poolish perchè il risultato finale è spettacolare. Non posso dire altro che GRAZIE!
Thank you! I have been cooking professionally for 38 years, teaching for 14, and own 2 restaurants and a catering company. Baking has always been a challenge for me, but notably pizza crust. To put it plainly, it has flat out kicked my ass! until last night. I made your Poolish dough, and tomorrow I'll make the Biga dough to compare. But what I love is when you say "No secrets on my channel". I worked for some heavy hitters in my career and the better the chef, the fewer the secrets. Thank you for doing what you do!
Vito I want to thank you just three years ago my wife and I were homeless living in a tent. I found a shop and spent 2 years turning it into a Better on the Bone butcher shop and deli, now it's a steak and hoagie shop. My wife got sick so we closed a few times and ran out of money, then I saw your show and just in time, we may lose everything so we have a pizza oven and agreance. Look our story. Better on the Bone, Pottstown,Pa on 69 News or Norristown Pa Spillane homeless Thank you are a God send 🙏
I just made this dough but I reduced quantity to 1/3 to produce 3 balls of ~300g size. Only exception I made was that I kneaded by hand. It was a very physical workout! Took about an hour by hand compared to 20 minutes by mixer. I also had to reduce hydration on the dough slightly, to 68% as it was quite sticky to mix by hand, but it came out wonderful! Thank you Vito and Roberto you guys are THE BEST!!!! ♥️🔥
@@chrisb6865 you just multiply all amounts by .33 Honestly, if you are mixing by hand, use Vito’s poolish method. I’ve been using this method several times now and it’s so easy and results are incredible. th-cam.com/video/lAFKQoSMbxI/w-d-xo.html
@@chrisb6865 if you do try the biga, you’ll have to increase your flour amount to lower the hydration to 68-70% so it’s manageable by hand, unless you have a mixer. For the poolish, that recipe makes 4 good sized balls which is perfect for practicing your baking. I can’t eat all those pizzas because of my diet but I love the process of making the dough and baking the pizzas, so I might have one slice but I give out the rest to family or neighbors. They love it, and it makes me happy to share while I have a great time just baking and perfecting my pizza making skills.
You guys are my heroes. Finally, I do not have to be ashamed of my homemade pizza. My kids refuse to eat pizza that is not made on biga. Un grande grazie dalla Svezia.
Hi Vito, I made your biga with 00 flour, followed your recipe completely & I have to say the Biga pizza is way better than the poolish. It is soft & crunchy & I made it by hand, cos my mixer was to small. It was a hell of a workout, but totally worth it! Thank you to the other chef too.
I tried this Biga dough as I bought a proper dough machine and my friends and family think this is the best pizza dough they tasted. Thank you Vito & Roberto ROBERTO YOU NEED TO KEEP SOME SECRETS 😇😇😇
Dear Vito, i am into Pizza making since I was 11 years I went theough all that Ketchup Stonehard dough expierences. Growing oder I got more expierienced but never met the Italian Style Pizza Quality, I was trying and trying but couldnt reach it. With your advice began to understand and I made a long wish come through with my Zio Ciro oven and now its perfect. Thank you so much for sharing your expirience it changed everyrhing. Love your channel. Best Regards from Austria.
La biga è un preimpasto asciutto, che può avere diverse ore di fermentazione (da 16 a 48), ottenuto con farina acqua e lievito. La preparazione della biga richiede farine forti con un valore superiore ai 300w e un equilibrato rapporto tra resistenza ed elasticità. Ingredienti per la biga: Farina 100% Acqua 44-50% Lievito 0.1- 1% Gli ingredienti della ricetta della biga, possono cambiare a seconda della temperatura dell’ambiente. Per esempio con il crescere della temperatura la percentuale di lievito viene ridotta dall’1% allo 0,1% del peso della farina. La quantità di acqua può essere aumentata (fino al 50% in inverno) o diminuita (fino al 40-42% in estate) nei giorni molto caldi, soprattutto se la biga viene lasciata fermentare a temperatura ambiente. La temperatura finale per una biga al termine della miscelazione deve essere abbastanza bassa, intorno a +20+21°c. I tempi di impastamento sono molto brevi circa 3-5 minuti e non risulta essere liscia e omogenea ma abbastanza grumosa. La temperatura per la fermentazione della biga varia in funzione del tempo. Per esempio, per le bighe corte (16-20 ore di fermentazione) la temperatura deve essere mediamente di +18°C (+16+17° c in estate e 18+20° in inverno). Questa temperatura è ideale per ottenere una biga di buona qualità e con un buon livello di maturazione determinata dal rapporto ottima di 3:1 degli acidi lattici e acetico. Invece per le bighe lunghe (48 ore di fermentazione) la temperatura deve essere bassa (+4°), escluse le ultime 24 ore che richiedono una temperatura di +18°c
@@vaikunthavasansivasothy4905 07:43 Add Biga + half the Water then mix during 15 minutes ( slow speed ) 10:20 slowly add remaining water, this process takes 20 minutes ( mixing at higher speed ) 10:23 after adding last water mix during additional 2 minutes Total: 37 minutes
Vito you are the Greatest Pizza Master!!! This dough is the best pizza dough ever! I tried it and it was exactly like in your video. Thanks for both of you. 👍
I never comment on anything on TH-cam! This is my first comment ever in my life ! That pizza dough is amazing! Just follow every step!!! It’s just amazing I just want to say BRAVO BRAVO BRAVO!!!!!!!
Thanks Vito for the amazing video, which tauhgt me one thing: Making pizza is an art and requires experience in adjusting the dough' constitancy in case it looks 'not right'. I followed strictly the 'recipe' but did not realize the final high hydration of 75%. My dough at the end was way too sticky, it didn t want to leave the peel even with tons of flour :-(. I can see some comments from more experienced people that they went with a lower hydration of 68%. This is what I'm gonna try very soon. Grazie!!!
Much of this depends on what type of flour you are using, an important point that Vito glosses over time and time again. He says any flour, which is partially true. The higher the protein content, the more water the flour can hold. For 75% hydration with a type 00 flour, it will need to be about 13% or higher protein, else it will be a sticky mess. My experience using Caputo Blue or Red, is what you read, 68% hydration at the max, else it just becomes a sticky mess. A note, the higher hydration helps with the puff because more water steams in the dough when first placed in the oven, puffing up the crust edge more.
Mille grazie, Vito. Details seem to be missing from this video. On the internet, the recipe for the next level has a second cold ferment for a day in the fridge. Vito makes it an hour or so after shaping the balls. It would also be helpful to know how long we can keep the balls at room temperature after shaping them. If we’re not baking all the balls the same day, could we freeze some, and at what stage is it best to freeze them?
I LOVE this channel Vito! I’m learning from you. Today I’ll make my first biga pizza dough. I love making bread and pizza, the magic of how it works is my bliss, or one of them. I watch your videos ALL THE WAY THROUGH!
First you get us hooked on the Next Level Pizza Dough using a Poolish and now a Biga? Both pizzas look fantastic! Thank you for showing us step by step how to make it. Grazi!!
Hi .. l love and respect your videos ..but some questions plz 1- what is the percentage of biga in total dough as in other videos of yours it depend on temp .(10% summer _20% winter ) 2- in other video yeast is added in second stage with biga and flour ( make fermentation fast) 3- some videos say put biga in 18 C and others say to keep in fridge? I am a big fan of yours and I have my business so it would help a lot if I can know the answers .. Thanks
@@amazoner0cks well it’s boiled potatoes and they said olive oil, I imagine salt too. And it’s more of how they put it on top it’s like small strands instead of like thick mashed potato
I've been making pizza for my family for a year now, thanks to this great channel. I tried this recipe 2 times, following the instructions in description and in the video, each time it was a failure. For 5 dough balls: *Biga* • Flour: 407 g • Water: 203.5 g • Dry yeast: 1 g *Dough* • Flour: 407 g • Water: 407 g • Salt: 25 g • Dry yeast: 1 g Flour is Caputo Cuoco, type 00 (Power: w320, Protein: 12%). Mixer: Ankasrum (roller at first, then hook to better build gluten structure). I did use cold water, and only added it little by little. I ended-up with a dough with the texture of a pancake, completely unusable and not enough time to try another batch. We had to order pizza for delivery because we had guests. 1 time it can happen, but 2 times, it makes me sad to not understand what I am doing wrong. Did I mess up the proportions? Is it my mixer?🤔 Any idea/clue/tip from Vito or the community would be appreciated.
Hi Vitto, greetings from Bulgaria. Amazing as usual! Can we further ferment the mixed dough in the fridge for another 12/24 h to develop more flavour and possibly use sourdough started at the 2nd stage instead of dry yeast? Thanks in advance!
Ciao Vito ! I prefer double fermentation, personaly. Even if all kinds of starters are good. The goal is always the same: a good pizza ! Thanks for sharing your skills Vito. You're the best of the best! 🙏❤️
Great!I will try but please Vito can you answer us (many asks already) how long can we make finished dough balls in fridge for future pizza?And how long take them out before make pizza. Thanks and have nice day.
Nice inspiration. Should try to do that potatoe pizza. But I would do your secret filling like: thin cut, washed and dryied potatoes, then boiled and mashed. Add goose fat, egg, salt, peper, grated onion and a bit of wheat flour. Such dough I would freeze a bit and then grate on pizza before baking. Eh, I'm thinking to much about food.
Thank you signori Vito and Roberto for no hidden secret in perfect napoli pizza making! I hope you will know how much enligtened we are with this such educative videos.. Thank you and thank you !
I was making the beginners bigga and followed the link here for the next step but the bigga is not the same size. How much flour, yeast and water if making the original bigga which was 600g flour, 300g water and 3g dry yeast. Thanks
No secrets. No secrets. Can I tell'em what's in the potatoes? Olive oil...no its a secret. hahaha. Vito love your post. You've taught me so much. Very inspirational. Keep'em coming. Thanks
you are fantastic, I've been following you here for many years, thanks for your show in Gottothpe, I wish you health and good luck, greetings from Greece, the only thing missing from your recipes is the mystery of the potato recipe.ciao ragazzi
I really enjoyed this video. I found it to be very informative, and it illustrates how simple it is to make Biga. It was also special to see that you imported Roberto to visit your home in the USA. Thank you Roberto, for sharing your pizza making techniques and Biga recipe. I would like to visit Roberto Susta's pizzeria Sustable in Italy someday.
Thank you sooo much @vitoiacopelli for this AMAZING video!! It is TOP! Can you pleaase advise if, instead of 6 gr dry yeast, i can replace with 18 gr fresh yeast (1gr dry yeast = 3 gr fresh yeast)? Thank you so much!
Hi Vito, I don't understand which whipping cream you use in the video. The cream from the glass that Roberto uses, what kind of cream is it? It is too firm for normal whipped cream. Greetings from Germany
Great cooking! Greetings from Russia! I'll try this recipe in the SUNDAY! My friends like Vito's pizza dough for 2 years! 11 pizzas for the evening - we love it!
A - mazing!!! Thank you Susta. Thank you Vito. This next level seems PERFECT LEVEL pizza dough!!! You guys make me have a new dreambin my life.... one day to eat pizza side by side with you. God bless you!
I wish you could see the pizza I just created!! I used your method of 70% hydration, BUT: + let poolish sit for 2 days +then made big dough & sat 2 days + then made dough balls & sat 2 days. Haha so lemme tell you….. POOM POOM BABY! Incredible! I think I invited a new pizza too haha okay… So 9” cake tin, 320g dough….. Detroit style/ focaccia •5-6 Day fermented dough/ 100% Poolish •Whole peeled Italian San Marzano tomato sauce (salt/fresh basil/chili flakes/Italian olive oil/tiny pinch sugar/black pepper) • fresh grated pecorino • Italian applewood smoked mozzarella • Fresh grated whole milk low moisture mozzarella •Fresh grated ParmReggiano • Italian imported hot soprasatta/sliced •Fresh basil & oregano (I think I invented anyway but holy s#¡t! This was a 9.5 if I ever had one. Dave Portnoy can kiss my a55 if he thinks otherwise 😂🤌🏻😘)
@@nd7177 poolish will go bad if you use too much yeast and it sits at room temp and gets too far along….It will get too much acid and a burning sour smell.
@@fori24 I did poolish, haven’t attempted biga yet since I don’t have dough machine…but I’ve been using a mix of bread flour and AP flour…..usually like 50/50 or 75/25.
Vito, Thank you for having Roberto, he’s great! I lovvve Poolish but I look forward to making the Biga, (I really need to cut the recipe in half…). Is it possible with recipe? Some recipes you can’t do this? I know, I can freeze the dough but I’m still working on perfecting that process. Thank you maestro!
Hola Maestro @vitoiacopelli …gracias por dar sus secretos en las preparaciones 👍🏼 Viendo sus videos anteriores,le consulto…Porqué en algunas preparaciones con #Biga después de reposar las 24 horas,viene sigue la preparación y después se le agrega levadura…porqué en algunas se le agrega Levadura y en otras No? Si me puede responder por favor,Gracias y Saludos desde Chile 🇨🇱 ✌🏼🍕
Maestro, in a future video could you react to or review Binging with Babish's Neapolitan pizza recipe? You both are my favourite chefs and I would love to see what you think 🤩🍕
@@pizzaiolonapoletano5242 Gracias no sugar.. Everyone liked the pizza dough great success.. I was getting nervous as my kitchen aid was having trouble breaking down the biga. ALL DELICIOUS 😋
Could you show this in a stand mixer. I just tried this with a dough hook rather than a spiral mixer and it was a lot of drama. Seemed hard to get the same consistency as your dough. The oven is going on in a few hours so I will follow up with results!
I have been doing Vito's poolish recipe for a while now and wanted to try this one. Big flop... and stress on my stand mixer. Disappointed! I guess I will not experience the next level!!!
@@nataliebussieres Yes - I experienced the same. I tried using my Kenwood Chef XL stand mixer. I halved the recipie in order to stay under the guideline for that machine of 2.5kg dough ball. It made noises I've never heard before and I thought it would break. Worse still - the biga refused to incorporate well with the new flour + water. It remained a two tiered dough until I turned it onto a benchtop and worked it for 30 minutes by hand.
Hello don vito great work. I wanted to ask you whats the brand name of the pizza dough mixing machine you have used on this video? And do you have a brand that you can recommend that is good for mixing pizza dough?
![[TH] 2024 PMGC League | Survival Stage วันที่ 1 | PUBG MOBILE Global Championship](http://i.ytimg.com/vi/FVFT-PFwU80/mqdefault.jpg)
Poolish or Biga for you?
Vito... non riesco a smettere di guardare i tuoi video... ho sempre usato il tuo impasto per il forno di casa, ma oggi vorrei provare il poolish perchè il risultato finale è spettacolare. Non posso dire altro che GRAZIE!
Biga!! For you???
Poolish, from watching your videos 😂😂
Poolish se devo fare l’impasto a mano e biga se ho l’impastatrice 😅😅
BIGA all the way Poom Baby Just like that's what I'm talking about! Poom Baby ! BIGA 30% for me :)
Thank you! I have been cooking professionally for 38 years, teaching for 14, and own 2 restaurants and a catering company. Baking has always been a challenge for me, but notably pizza crust. To put it plainly, it has flat out kicked my ass! until last night. I made your Poolish dough, and tomorrow I'll make the Biga dough to compare. But what I love is when you say "No secrets on my channel". I worked for some heavy hitters in my career and the better the chef, the fewer the secrets. Thank you for doing what you do!
@@theChily Biga is way more elastic than polish in my opinion
I have tried with 100% hydration but can only get up to 68% max max with the flour I use here in Australia!
what about 100% hydration levita madre (sourdough starter)?
@@Skafiskafnjak51 Didn't they say that it strengthens the Gluten structure??? Of course it is more elastic than poolish....
The fact that two masters take the time to share their knowledge and wisdom changes many people’s lives, myself included. Thank you!
Vito I want to thank you just three years ago my wife and I were homeless living in a tent. I found a shop and spent 2 years turning it into a Better on the Bone butcher shop and deli, now it's a steak and hoagie shop. My wife got sick so we closed a few times and ran out of money, then I saw your show and just in time, we may lose everything so we have a pizza oven and agreance. Look our story. Better on the Bone, Pottstown,Pa on 69 News or Norristown Pa Spillane homeless Thank you are a God send 🙏
I just made this dough but I reduced quantity to 1/3 to produce 3 balls of ~300g size. Only exception I made was that I kneaded by hand. It was a very physical workout! Took about an hour by hand compared to 20 minutes by mixer. I also had to reduce hydration on the dough slightly, to 68% as it was quite sticky to mix by hand, but it came out wonderful! Thank you Vito and Roberto you guys are THE BEST!!!! ♥️🔥
What was your recipe for 3 balls??
@@chrisb6865 you just multiply all amounts by .33
Honestly, if you are mixing by hand, use Vito’s poolish method. I’ve been using this method several times now and it’s so easy and results are incredible.
th-cam.com/video/lAFKQoSMbxI/w-d-xo.html
@@normr2 I figured that was what you were doing...Ive only done the Poolish but this method looks quite a bit easier
@@chrisb6865 if you do try the biga, you’ll have to increase your flour amount to lower the hydration to 68-70% so it’s manageable by hand, unless you have a mixer. For the poolish, that recipe makes 4 good sized balls which is perfect for practicing your baking. I can’t eat all those pizzas because of my diet but I love the process of making the dough and baking the pizzas, so I might have one slice but I give out the rest to family or neighbors. They love it, and it makes me happy to share while I have a great time just baking and perfecting my pizza making skills.
ah… reduce the water, that was my big mistake mixing by hand . I’m kneading my dough now and just letting it rest for 20 min
I’ve been using Vito’s recipes for over 2yrs and he is the best there is! Bravo to both of you and many many more followers and love!! 🇮🇹
You guys are my heroes. Finally, I do not have to be ashamed of my homemade pizza. My kids refuse to eat pizza that is not made on biga. Un grande grazie dalla Svezia.
We had the last of the double fermented dough yesterday after being frozen and it was fantastic. Will make this today. Cheers. Made with poolish
Here to watch the whole playlist from beginning to end. Grazie Vito!!
I really don’t understand why this guy has not already 1million subscribers.
Getting there. His dream will become reality shortly
Abnoxious personality
It’s very close, hold on to your panties
@@valiant1278 you?
I know, I keep making accounts and subscribing but I'm only one person
Hi Vito, I made your biga with 00 flour, followed your recipe completely & I have to say the Biga pizza is way better than the poolish. It is soft & crunchy & I made it by hand, cos my mixer was to small. It was a hell of a workout, but totally worth it! Thank you to the other chef too.
I tried this Biga dough as I bought a proper dough machine and my friends and family think this is the best pizza dough they tasted.
Thank you Vito & Roberto
ROBERTO YOU NEED TO KEEP SOME SECRETS 😇😇😇
Thankyou , you caming in Napoli
Dear Vito, i am into Pizza making since I was 11 years I went theough all that Ketchup Stonehard dough expierences. Growing oder I got more expierienced but never met the Italian Style Pizza Quality, I was trying and trying but couldnt reach it. With your advice began to understand and I made a long wish come through with my Zio Ciro oven and now its perfect. Thank you so much for sharing your expirience it changed everyrhing. Love your channel. Best Regards from Austria.
I have made the potato pizza many times! It is sooo good. Thank you for the recipe
Txs vito & roberto , biga is fantastic !
La biga è un preimpasto asciutto, che può avere diverse ore di fermentazione (da 16 a 48), ottenuto con farina acqua e lievito. La preparazione della biga richiede farine forti con un valore superiore ai 300w e un equilibrato rapporto tra resistenza ed elasticità. Ingredienti per la biga: Farina 100% Acqua 44-50% Lievito 0.1- 1% Gli ingredienti della ricetta della biga, possono cambiare a seconda della temperatura dell’ambiente. Per esempio con il crescere della temperatura la percentuale di lievito viene ridotta dall’1% allo 0,1% del peso della farina. La quantità di acqua può essere aumentata (fino al 50% in inverno) o diminuita (fino al 40-42% in estate) nei giorni molto caldi, soprattutto se la biga viene lasciata fermentare a temperatura ambiente. La temperatura finale per una biga al termine della miscelazione deve essere abbastanza bassa, intorno a +20+21°c. I tempi di impastamento sono molto brevi circa 3-5 minuti e non risulta essere liscia e omogenea ma abbastanza grumosa. La temperatura per la fermentazione della biga varia in funzione del tempo. Per esempio, per le bighe corte (16-20 ore di fermentazione) la temperatura deve essere mediamente di +18°C (+16+17° c in estate e 18+20° in inverno). Questa temperatura è ideale per ottenere una biga di buona qualità e con un buon livello di maturazione determinata dal rapporto ottima di 3:1 degli acidi lattici e acetico. Invece per le bighe lunghe (48 ore di fermentazione) la temperatura deve essere bassa (+4°), escluse le ultime 24 ore che richiedono una temperatura di +18°c
Grazie Maestro Roberto!
How many minutes for the slow turns and how many minutes for fast turns? Lastly, how many in total minutes?
@@vaikunthavasansivasothy4905
07:43 Add Biga + half the Water then mix during 15 minutes ( slow speed )
10:20 slowly add remaining water, this process takes 20 minutes ( mixing at higher speed )
10:23 after adding last water mix during additional 2 minutes
Total: 37 minutes
madre mia,,,,lo que sabes--grande MAESTRO---saludos desde España-
praticamente al Sud non si può fare la biga o comunque la posso fare di inverno solo se ci sono 17-20 gradi
siete veramente Bravi ! complimenti a voi ! e soprattutto che belle pizze ! Vi auguro una buona serata !
Vito you are the Greatest Pizza Master!!! This dough is the best pizza dough ever! I tried it and it was exactly like in your video. Thanks for both of you. 👍
Well this dough belongs to roberto Susta from Naples, the guy we see here that's why ;)
Truly one of the best videos out there. Very underrated. Thank you both very much
best pizza channel on youtube inspired me to purchase my own wood oven thank you for all your helpful videos thanks!
Muchas gracias!!!! larga vida a la pizza napoletana! un saludo desde Argentina.
Cześć! Robię pizze tylko z twoich przepisów! Są mega!! Dziękuję.
I never comment on anything on TH-cam! This is my first comment ever in my life ! That pizza dough is amazing! Just follow every step!!! It’s just amazing I just want to say BRAVO BRAVO BRAVO!!!!!!!
Guys, i tried your recipes, the pizza it is really great. Thank you for sharing! 💓👍
Looks delicious! Always I learn something new watching your videos, thanks for sharing!
Thanks Vito for the amazing video, which tauhgt me one thing: Making pizza is an art and requires experience in adjusting the dough' constitancy in case it looks 'not right'. I followed strictly the 'recipe' but did not realize the final high hydration of 75%. My dough at the end was way too sticky, it didn t want to leave the peel even with tons of flour :-(. I can see some comments from more experienced people that they went with a lower hydration of 68%. This is what I'm gonna try very soon. Grazie!!!
Much of this depends on what type of flour you are using, an important point that Vito glosses over time and time again. He says any flour, which is partially true. The higher the protein content, the more water the flour can hold. For 75% hydration with a type 00 flour, it will need to be about 13% or higher protein, else it will be a sticky mess. My experience using Caputo Blue or Red, is what you read, 68% hydration at the max, else it just becomes a sticky mess. A note, the higher hydration helps with the puff because more water steams in the dough when first placed in the oven, puffing up the crust edge more.
Vito I love your pizza dough recipes they are perfecto gracias god bless You You and your family.
Vito. How can I make this recipe for a home electric oven? Can I put some malt in the recipe to brown in a home electric oven?
Thanks!
I have the same question.
Super!
Mulțumesc din suflet pentru explicații ❤
I love this guys energy, his POOLISH is the reason I am into pizza making today.
thanks chef vito for sharing this biga recipe thanks also to your chef friend.👍😀😋🇵🇭
I love these next level videos! my pizza comes out amazing!! Can you do a Next Level using Sourdough Starter??
I love Vito Lacopelli's attitude and pizza stuff!
Я настолько люблю пиццу, что я чувствую вкус ВАШЕЙ пиццы через телефон 😊ВЫ ЛУЧШИЙ!!! 🇬🇷
I have tried the poolish and now i will try the biga for sure. Looks delicious guys great job!
Go BIGA or Go Home! Thank you Roberto, Thank you Vito for sharing this technique! My pizza making skills has drastically improved thanks to you!
Excelente , solo verlo tengo agua en la boca. Bravo y gracias por el video tan ameno.
Mille grazie, Vito. Details seem to be missing from this video. On the internet, the recipe for the next level has a second cold ferment for a day in the fridge. Vito makes it an hour or so after shaping the balls. It would also be helpful to know how long we can keep the balls at room temperature after shaping them. If we’re not baking all the balls the same day, could we freeze some, and at what stage is it best to freeze them?
Vito, your energy is always so inspiring! Thank you for allowing your expertise to be shared with the world. Quick question, is biga harder to digest?
Great video, Roberto is fantastic, great guest.
This channel has taken my pizza making up by at least 10 levels!
Hi, what is the difference with a pizza with 100% biga (without add flour in part 2) ? Thanks !
I LOVE this channel Vito! I’m learning from you. Today I’ll make my first biga pizza dough. I love making bread and pizza, the magic of how it works is my bliss, or one of them. I watch your videos ALL THE WAY THROUGH!
First you get us hooked on the Next Level Pizza Dough using a Poolish and now a Biga? Both pizzas look fantastic! Thank you for showing us step by step how to make it. Grazi!!
The poolish recipe is a game changer! Love it!!
Hi .. l love and respect your videos ..but some questions plz
1- what is the percentage of biga in total dough as in other videos of yours it depend on temp .(10% summer _20% winter )
2- in other video yeast is added in second stage with biga and flour ( make fermentation fast)
3- some videos say put biga in 18 C and others say to keep in fridge?
I am a big fan of yours and I have my business so it would help a lot if I can know the answers ..
Thanks
- there are no secrets on this channel!
(literally 1 minute later)
- how did he make those potatoes? top secret!
👌
If you don't know how to make gnocchi, you better give up on pizza
Lol if you listen well I tell in the video how it’s made hahah
@@vitoiacopelli
How is it made? watched the whole video but didn't notice anything!
New sub here for your good channel.
@@amazoner0cks well it’s boiled potatoes and they said olive oil, I imagine salt too. And it’s more of how they put it on top it’s like small strands instead of like thick mashed potato
@@vitoiacopelli Grazie, sei il migliore!
i use biga also..the biga no stress.. always love watching your video vito..thank you so much..
Thank you
Nothing like two friends making Neapolitan pizza together. Roberto is the boss.
Thank you
I've been making pizza for my family for a year now, thanks to this great channel.
I tried this recipe 2 times, following the instructions in description and in the video, each time it was a failure.
For 5 dough balls:
*Biga*
• Flour: 407 g
• Water: 203.5 g
• Dry yeast: 1 g
*Dough*
• Flour: 407 g
• Water: 407 g
• Salt: 25 g
• Dry yeast: 1 g
Flour is Caputo Cuoco, type 00 (Power: w320, Protein: 12%).
Mixer: Ankasrum (roller at first, then hook to better build gluten structure).
I did use cold water, and only added it little by little.
I ended-up with a dough with the texture of a pancake, completely unusable and not enough time to try another batch.
We had to order pizza for delivery because we had guests.
1 time it can happen, but 2 times, it makes me sad to not understand what I am doing wrong.
Did I mess up the proportions? Is it my mixer?🤔
Any idea/clue/tip from Vito or the community would be appreciated.
It looks like you adding too much of water when making the dough. Water for dough should be 203.5.
Thanks for the comment. I'll try that!
2 masters, pretty nice, thank you.
Che dire, siete incredibili!!!
Complimenti per l onestà e l amore per quello che fate!!!
Una domanda....si puo usare meno sale?
Grazie!!!
2 legends right here ladies and gents! Love your videos, Vito! Your passion for pizza is so infectious! Keep up the good work!
complimenti signore Vito and Roberto!
Hi Vitto, greetings from Bulgaria. Amazing as usual!
Can we further ferment the mixed dough in the fridge for another 12/24 h to develop more flavour and possibly use sourdough started at the 2nd stage instead of dry yeast?
Thanks in advance!
Vito is the boss! Biga is the King! Mozarella is the Princess! Keep on my friend!
Hi Vito, how can I mix the Biga by hand?
Always nice to see Roberto in the channel!
Ciao Vito ! I prefer double fermentation, personaly. Even if all kinds of starters are good. The goal is always the same: a good pizza ! Thanks for sharing your skills Vito. You're the best of the best! 🙏❤️
Muy bueno el video Vito!!!
Great!I will try but please Vito can you answer us (many asks already) how long can we make finished dough balls in fridge for future pizza?And how long take them out before make pizza. Thanks and have nice day.
Nice inspiration. Should try to do that potatoe pizza. But I would do your secret filling like: thin cut, washed and dryied potatoes, then boiled and mashed. Add goose fat, egg, salt, peper, grated onion and a bit of wheat flour. Such dough I would freeze a bit and then grate on pizza before baking. Eh, I'm thinking to much about food.
Can’t wait to try!!! Grazie Maestro! 🙏🏻💙
Thank you signori Vito and Roberto for no hidden secret in perfect napoli pizza making!
I hope you will know how much enligtened we are with this such educative videos..
Thank you and thank you !
Thank you
I was making the beginners bigga and followed the link here for the next step but the bigga is not the same size. How much flour, yeast and water if making the original bigga which was 600g flour, 300g water and 3g dry yeast. Thanks
No secrets. No secrets. Can I tell'em what's in the potatoes? Olive oil...no its a secret. hahaha. Vito love your post. You've taught me so much. Very inspirational. Keep'em coming. Thanks
you are fantastic, I've been following you here for many years, thanks for your show in Gottothpe, I wish you health and good luck, greetings from Greece, the only thing missing from your recipes is the mystery of the potato recipe.ciao ragazzi
Two king together for the next Biga, they look so tasty : Soft....and crounchy😋, thank you Kings
The one with potato, pizza is my all time favorite food of all time
I really enjoyed this video. I found it to be very informative, and it illustrates how simple it is to make Biga. It was also special to see that you imported Roberto to visit your home in the USA. Thank you Roberto, for sharing your pizza making techniques and Biga recipe. I would like to visit Roberto Susta's pizzeria Sustable in Italy someday.
At 1:47 special guest , Roberto drove from Naples to Vito's place in Bari Italy , so they are in Italy
@@wistawosta Yes, I just listened to what you have pointed out. Great catch, but it does look like Vito's new home in Los Angeles?
Ciao maestro, grazie per questa ricetta, quale quantita di ingredienti devo avere per fare 5 panetti ? Grazie
Omg 😳 I want to try that pizza 🍕 👍🏽🥰🤩
Soft.... CROWNCHEEEE at the same time!!!!!
Great video, it has made me confident enough to give this a try next weekend, can’t wait!
Vito, I have a smaller kitchen aid mixer with dough attachment, will that work? Obviously, I would have to make a smaller batch.
showing love to his “biga family” bigger family…..Roberto got BARS 🎤🔥
Thank you
Great! Two pizza masters give me new inspiration. Big thanks to you.
The world needs a Vito and Gennaro Contaldo collaboration.
It's already has taken place ;D th-cam.com/video/2W1KTjdMZOI/w-d-xo.html
He did one destroying Gennaro's technique lol
Thank you sooo much @vitoiacopelli for this AMAZING video!! It is TOP! Can you pleaase advise if, instead of 6 gr dry yeast, i can replace with 18 gr fresh yeast (1gr dry yeast = 3 gr fresh yeast)? Thank you so much!
Do you teach how to make mozzarella? I’m interested in your master class. Thanks
me too the diy mozarella..that would be awesome..
Hi Vito, I don't understand which whipping cream you use in the video. The cream from the glass that Roberto uses, what kind of cream is it? It is too firm for normal whipped cream. Greetings from Germany
Great cooking! Greetings from Russia! I'll try this recipe in the SUNDAY! My friends like Vito's pizza dough for 2 years! 11 pizzas for the evening - we love it!
Grazie Vito lacopelli. Thanks to you I make pizza at home. I try my best and it is priciated. Grazie mile! Viva!
Nice. I prefer the direct method for pizza. My biga dough is often "chewy" Maybe you'll change it this time :)
biga is supposed to be chewy
I use this recipe n it’s never chewy, it’s so airy n puffy and light but you need the right flour .
th-cam.com/video/yTkKQ1VZUuU/w-d-xo.html
@@vampcaff not at all, mine is super soft yet a nice bite
What flour do you use?
@@spicemasterii6775 nuvola super for 100% biga . I use this recipe and its more complete th-cam.com/video/yTkKQ1VZUuU/w-d-xo.html
Vito ,can we frees Bigga after 48 hours in refrigerator? Thank you very much.
A - mazing!!! Thank you Susta. Thank you Vito. This next level seems PERFECT LEVEL pizza dough!!!
You guys make me have a new dreambin my life.... one day to eat pizza side by side with you.
God bless you!
Vito putting the mic close to the mixing biga to hear the sloshing around! LOVE IT!!!!! ~♡~
Ho yess
@@vitoiacopelli Vito - what was the dark stuff your grandma made for your pizza??? I said parm, someone else says eggplant??? Thank you - LOVE YOU!~♡~
I wish you could see the pizza I just created!!
I used your method of 70% hydration, BUT:
+ let poolish sit for 2 days
+then made big dough & sat 2 days
+ then made dough balls & sat 2 days.
Haha so lemme tell you…..
POOM POOM BABY! Incredible!
I think I invited a new pizza too haha okay…
So 9” cake tin, 320g dough…..
Detroit style/ focaccia
•5-6 Day fermented dough/ 100% Poolish
•Whole peeled Italian San Marzano tomato sauce (salt/fresh basil/chili flakes/Italian olive oil/tiny pinch sugar/black pepper)
• fresh grated pecorino
• Italian applewood smoked mozzarella
• Fresh grated whole milk low moisture mozzarella
•Fresh grated ParmReggiano
• Italian imported hot soprasatta/sliced
•Fresh basil & oregano
(I think I invented anyway but holy s#¡t!
This was a 9.5 if I ever had one.
Dave Portnoy can kiss my a55 if he thinks otherwise 😂🤌🏻😘)
Interesting, as the Master Vittorio said that after 24 hrs the poolish goes flat/dead. Thank you for sharing your method of succesd
@@nd7177 poolish will go bad if you use too much yeast and it sits at room temp and gets too far along….It will get too much acid and a burning sour smell.
@ kdub175, what type of flour did you use for both the biga and the dough?
@@fori24 I did poolish, haven’t attempted biga yet since I don’t have dough machine…but I’ve been using a mix of bread flour and AP flour…..usually like 50/50 or 75/25.
Can I used bread flour or all purpose flour in this Biga? Seldom I can have "00" here in the Philippines. Grazie señor Vito.
I am going yo try it, if it works, I am going to quit my job and open Biga Pizza!
So ... how was it ??
You guys are true artists!
Roberto Susta is the best.
Thank you
Grazie!
That shaking technique my mother used to make pie crust pastry.
I just started one for tomorrow evening's pizza instead of poolish. Ciao.
Wow guys that looks great! Vito, you want to share the recipe of your grandma’s parmigiana?
my mouth was watering at the sight of your Grandmothers Parmigiana!
Vito, Thank you for having Roberto, he’s great! I lovvve Poolish but I look forward to making the Biga, (I really need to cut the recipe in half…). Is it possible with recipe? Some recipes you can’t do this? I know, I can freeze the dough but I’m still working on perfecting that process. Thank you maestro!
Zajebista!! Robię Twoje przepisy u siebie w Piecu !! Wszyscy są mega zadowoleni z pizzy🍕🍕🍕🍕🍕🍕🍕
Bravò guy's it's fantastic
Please guy's now many days i can keep the daught in the fridge or Frazer
Thanks a lot
Hola Maestro @vitoiacopelli …gracias por dar sus secretos en las preparaciones 👍🏼
Viendo sus videos anteriores,le consulto…Porqué en algunas preparaciones con #Biga después de reposar las 24 horas,viene sigue la preparación y después se le agrega levadura…porqué en algunas se le agrega Levadura y en otras No? Si me puede responder por favor,Gracias y Saludos desde Chile 🇨🇱 ✌🏼🍕
Maestro, in a future video could you react to or review Binging with Babish's Neapolitan pizza recipe? You both are my favourite chefs and I would love to see what you think 🤩🍕
Thank you Maestro Vito and Maestro Roberto.. I will try to make biga today or tomorrow for a pizza party. Muchas Gracias Maestros...
Thankyou
@@pizzaiolonapoletano5242 Maestro Roberto, no sugar used in this recipe?
@@003Rojeda noooo
@@pizzaiolonapoletano5242 Gracias no sugar.. Everyone liked the pizza dough great success.. I was getting nervous as my kitchen aid was having trouble breaking down the biga. ALL DELICIOUS 😋
Could you show this in a stand mixer. I just tried this with a dough hook rather than a spiral mixer and it was a lot of drama. Seemed hard to get the same consistency as your dough. The oven is going on in a few hours so I will follow up with results!
Update. Not worth the extra stress in a stand mixer at this weight/volume
@@weareveryloud totally agree.
I have been doing Vito's poolish recipe for a while now and wanted to try this one. Big flop... and stress on my stand mixer. Disappointed! I guess I will not experience the next level!!!
@@nataliebussieres my sentiments exactly. I think without a spiral mixer it would be tough going.
@@nataliebussieres Yes - I experienced the same. I tried using my Kenwood Chef XL stand mixer. I halved the recipie in order to stay under the guideline for that machine of 2.5kg dough ball. It made noises I've never heard before and I thought it would break. Worse still - the biga refused to incorporate well with the new flour + water. It remained a two tiered dough until I turned it onto a benchtop and worked it for 30 minutes by hand.
Hello don vito great work. I wanted to ask you whats the brand name of the pizza dough mixing machine you have used on this video? And do you have a brand that you can recommend that is good for mixing pizza dough?