How To Make Best PIZZA DOUGH for Your Business (Full Recipe-BIGA)
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Thank you for the view :) i appreciate your support, in this video i put 100% my self into this, amazing pizza dough recipe for business, trust me is no secrets for real. This is the perfect recipe to make the best pizza you ever made.This is the pizza dough for business with 25% biga
THE BIGA (recipe)
-3 liter cold water, -6 kg 00 flour, 15gr. dry yeast
mix it then 1 hour room temperature then 48 hours rest in fridge.
THE FULL RECIPE OF THE PIZZA DOUGH
-12 liter cold water, -18kg. 00flour, -all biga, -700gr. sea salt
Put water in the dough machine, melt the biga, add half of the flour, mix 5 min. then add the salt mix 5 min, then add the rest of the flour and mix 20/25 min. Finish stop the machine and let the dough rest in the machine for 15min. spin again the dough machine for 2 min then take it out. Rest 1 hour then make into balls. Rest at room temperature for 6 hours then is ready to use, if you don't use put it in fridge and it's good for about 2 more days. HOPE YOU WILL SHARE AND SUBSCRIBE :)
ITALIANO
Grazie per la vista :) apprezzo il tuo supporto, in questo video ho messo il 100% di me stesso in questa fantastica ricetta per l'impasto della pizza per affari, fidati di me non è un segreto per davvero. Questa è la ricetta perfetta per preparare la migliore pizza che tu abbia mai fatto.
Questa è la pasta per pizza per aziende con il 25% di biga
THE BIGA (ricetta)
-3 litri di acqua fredda, -6 kg di farina 00, 15gr. lievito secco
mescolare quindi 1 ora a temperatura ambiente e poi 48 ore di riposo in frigorifero.
LA RICETTA COMPLETA DELLA PIZZA
-12 litri di acqua fredda, -18kg. 00 farina, -tutto biga, -700gr. sale marino
Metti dell'acqua nella macchina per l'impasto, sciogli la biga, aggiungi metà della farina, mescola 5 min. quindi aggiungere la miscela di sale 5 minuti, quindi aggiungere il resto della farina e mescolare 20/25 minuti. Terminare fermare la macchina e lasciare riposare l'impasto nella macchina per 15 minuti. centrifugare nuovamente la macchina per 2 minuti, quindi estrarla. Riposare 1 ora, quindi formare delle palline. Riposa a temperatura ambiente per 6 ore, quindi è pronto per l'uso, se non lo usi mettilo in frigorifero ed è buono per circa altri 2 giorni. SPERANZA CHE CONDIVIDERAI E ISCRIVITI :)
ARABO
شكرا للعرض :) أقدر دعمكم ، في هذا الفيديو ، وضعت نفسي بنسبة 100 ٪ في هذا ، وصفة عجينة البيتزا المدهشة للأعمال التجارية ، ثق بي ليس أسرار حقيقية. هذه هي الوصفة المثالية لصنع أفضل بيتزا صنعتها على الإطلاق.
هذا هو عجينة البيتزا للعمل مع 25 ٪ biga
THE BIGA (وصفة)
3 لتر ماء بارد ، -6 كغم من الدقيق ، 15 غرام. الخميرة الجافة
قم بخلطها مع درجة حرارة الغرفة لمدة ساعة ثم راحة لمدة 48 ساعة في الثلاجة.
الوصفة الكاملة للبيتزا دوغ
-12 لتر ماء بارد ، -18 كجم. 00 طحين ، بيجا ، 700 غرام. ملح البحر
نضع الماء في آلة العجين ، نذوب البيغا ، نضيف نصف الدقيق ، نخلط 5 دقائق. ثم يضاف مزيج الملح 5 دقائق ، ثم يضاف بقية الدقيق ويخلط 20/25 دقيقة. إنهاء إيقاف الجهاز والسماح للراحة العجين في الجهاز لمدة 15 دقيقة. تدور مرة أخرى آلة العجين لمدة 2 دقيقة ثم أخرجه. الراحة 1 ساعة ثم جعل في كرات. استرخ في درجة حرارة الغرفة لمدة 6 ساعات ، ثم يكون جاهزًا للاستخدام ، إذا كنت لا تستخدم وضعه في الثلاجة وهو جيد لمدة يومين آخرين. نأمل أن تشارك وتشترك :)
SPANISH
agradezco su apoyo, en este video me puse al 100% en esta increíble receta de masa de pizza para los negocios, confía en mí,. Esta es la receta perfecta para hacer la mejor pizza que hayas hecho.
Esta es la masa de pizza para negocios con un 25% de biga
THE BIGA (receta)
-3 litros de agua fría, -6 kg 00 de harina, 15gr. levadura seca
mezcle luego 1 hora a temperatura ambiente y luego 48 horas de descanso en el refrigerador.
LA RECETA COMPLETA DE LA PIZZA
-12 litros de agua fría, -18kg. 00flour, -todos biga, -700gr. sal marina
Ponga agua en la máquina de masa, derrita la biga, agregue la mitad de la harina, mezcle 5 min. luego agregue la mezcla de sal 5 min, luego agregue el resto de la harina y mezcle 20/25 min. Termine de detener la máquina y deje que la masa descanse en la máquina durante 15 minutos. gire nuevamente la máquina de masa durante 2 minutos y luego sáquela. Descansa 1 hora y luego haz bolas. Descanse a temperatura ambiente durante 6 horas y luego estará listo para usar, si no lo usa, póngalo en el refrigerador y estará bien por unos 2 días más. ESPERO QUE COMPARTIR Y SUSCRIBIRSE :)
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I used to work as a maitre d in a cruise ship... Suddenly the pandemic... after one year without a job... 3 months ago I found a job opportunity in the kitchen in a Bar. My experience cooking was intermediate, just for my passion, but I never study. Nowadays thank to Vito's recipe I'm the pizzaiolo... I am so so happy about myself, thank Vito for sharing your knowledge and give to the people the opportunity to believe in themselves. I bought many books of cuisine through the years, just a fews chef share their recipes like you do (most of them sell books of food photography). Thank you and keep well you and your family... Blessing from Argentina 🇦🇷
All the best
The hard time will pass for all of us.
Just believe in yourself
En qué pizzería estás trabajando???!?
Amazing! So many people, especially in the culinary industry have had to change gears
U cannot be pizzaiolo just look his videos u need certification and study if u want be a professional pizzaiolo..this is just 1 type of recipe how to make the dough..it's not wrong not right just Vito's dough if u study you will know have many kind of dough u can make with different technics depend of what final result you want achieve and which oqen you will use Gas Wood Elettric..if unare professional pizzaiolo you know how
Thanku for sharing this recipe its wonderful and amezine work im without job because of pandemic for 1 yer more I'm bucher chef at taj exotica maldives.
we had a pizzaria when i was a kid... it is a passion, not an occupation... you are sharing methods not commonly shared.. bravo sir bravo...
ruclips.net/video/7xzq7WUlhto/видео.html
Been a chef for 27 yrs and finall started my own freelance business as private chef. Love making pizza for my kids and have been playing around with different styles. You video has finally made me the perfect pizza dad! The joy of my boys with me making your style of pizza is beyond my 27yrs as a chef! Even better, is the fact that my family has now started offering to our neighbors and best yet, it has brought us closer as my eldest son wants to be chef! My wife I pray (who filed for divorce) is getting involved and it even sounds (by the way she speaks) like she is reconsidering the divorce!🙏🏾🙏🏾 I know it may sound corny but sometimes it’s the craziest things that can make the biggest difference! 21yrs of marriage and 3 boys is my life which I don’t want to loose at all! Family is everything to me, thank you so much for sharing you gift with us! For some it means a belly full but for others it could mean so much more! It only takes one spark to start a fire! God bless you and your business!!!
Bless your soul brother I hope things are well - A young Australian cook
@@jeantuathail amen! I pray Gods blessings on you too. I know the life of a chef is demanding, and can sometimes take all of you and your time if you are passionate enough. All the best in your career! God willing we may cross paths one day!! On blessed note, my wife and I have been reconciling and the divorce is now off!! Thank God!!!🙏🏾🙏🏾🙏🏾
Lots of huggs and good wishes for a happy family
@@shrutimaheshwari4419 God Bless you and your House too my brother! Family is very important to have better world! 🙏🏾🙏🏾🙏🏾❤️🙏🏾🙏🏾🙏🏾
😊
I pray that you become richer this year. It’s not everyone who will give out secrets like you do. I have great respect for you!
ruclips.net/video/KK3Azcnofmw/видео.html cheap pizza dough to make an quick make it now
How many pizza dough can make from this recipe??
@@roshnidissanayaka8138 2 good pizza doughs
@@carolinabull What a amazing way to make a indigestible flour bomb.
@@johnnickle5878 ok John Nickles i will post my new dough an recipe. subscribe to my channel thanks . today check for it !
I'm impressed that you share your business knowledge so freely. Such giving makes the world a better place.
This man treats his dough with more love and tenderness than some couples have for each other...
Facts, he loves his dough the most.
Thats sad.
Love the fact that you’re not scared to share it all! Hoping you can inspire others to do what you did! Thanks for the great content!
Vito, you are the best teacher in the WORLD. Skill and Passion*****
I've been a professional baker and food manufacturer, including pizza, for 25 years, and I have never seen a process quite like that. The dough and the crust look beautiful! I bet it has amazing flavor.
there is nothing as satisfying as watching an artist at work
took me 40 years to learn to make good pizza crust . this guy does it like he was born with it
Following a recipe you've made thousands of times is not "art".
@@Heraclitean idiot
@@oldman9164 Its a well known fact that after arting 1000 pieces you are now a non artist. I think this is why he said it's not art.
.....................................
@@brent6454 the only well known fact is that you are a rude idiot
Your pizza making has changed my pizza game forever. Thank you Vito
I’ve never seen this passion and devotion in my life as much as I see in every step of your pizza preparation . Truly ,you’re the king of pizza of all types .As always thanks very much for uploading ♥️♥️
This is great! I have learned so much from your videos, especially this one. Hands-down the best pizza tutorial channel on RUclips!
I totally agree with you, he's a wonderful teacher and entertaining too!
Oh ya he’s amazing
Can we all appreciate how Vito holds nothing back and has delivered on his long time promise?
⬇️
👏🏻 (post your claps below)
👏🏻
👏🏻
👏
👏🏻
👏🏽
His enthusiasm is infectious. I would love to visit his restaurant to enjoy his food. Its clearly made with love.
Thank you, signore!
increíble, tengo mi pizzeria y desde ahora lo are como dices tu,,,, muchas gracias por compartir tus conocimientos....
I just can't imagine how good the crust tastes let alone that pizza as a whole.
Wow!! Exceptional video...three thumbs up.
ruclips.net/video/7xzq7WUlhto/видео.html
Vito acts like every pizza he makes was the first. You can see the passion.
I fell in love with Italian Pizza ever since spending a month there. Vito is a testament to the humility of the Italian people in his sharing of knowledge and simultaneously their pride in their craft in his passion of his recipe. Grazie mille Vito!
Who have recipe for sauce pizza plase give me thank you.
@@siripolphuma6378 take peel tomatoes, add basil, salt and olive oil, blend it, and let it rest overnight for all the flavors can combine.
And you can use it 👍
Wang .. I too was in Italy for a month and fell in love with authentic Pizzas . You are my soulbrother ..
Vito is so generous with information. May you receive all the blessings in the world Maestro! 🙏🙏🔥🔥
Vito you are super veto
This has been by far, the most in depth video on making pizza dough I have seen. Thank you for sharing.
Definitely getting a lot of passion from this guy, it's actually refreshing to see someone so passionate about what they do.
If I could do something 300 times a day for years and still love it as much as this guy I'll have considered my choice of career correct.
ruclips.net/video/7xzq7WUlhto/видео.html
Made it 2 weeks ago hands down best pizza 🍕 dough I’ve ever made my family and most importantly my wife loves it!!!! Thanks Vito!
Not only is it the recipe, it's you brother! Jazakhallahumu Khairan
god bless you for sharing your knowledge, that talks about the wonderful person you are
i like your work man, really and the fact that you always thank your audience for taking the time to watch the video only makes me respect you more
Thank you for the hydration and temperature tips. Bravo
Damn i tried ths receipe and now i have dough for the next two yers .-)
Michael Iller 😂😂😂
Michael Iller how many dough balls did you get?
Hahahha love it
Can you freeze the dough and it still be as good or close. We went to a pizza making course in Florence and it was the best pizza i have ever tasted. But making the dough fresh all the time can be a pain in the ass.
@@seanrazali Same question here !
Ποποποοοο !!! Τρομερή pizza ! Que Bella pizza, bravissimo ! Viva italia
I've owned a pizza business and I've been making pizzas for 40 years. I will tell you Vito's dough is perfect. Vive Italia!
Hi
I am going to open up a pizza place in hyderabad india .
I need to make 5kg flour pizza dough
So what things should i use amd in how much weight ?
I have actually adapted my home pizzas to your recipes. This one with the BIGA I might have to scale down and try it at home! It looks like so much fun to make. It's not any bit of work if you love what you do.
Best 20 mins video tuturial ive seen
Insane amount of knowledge here for free, thank you so much! Wishing you the best!
Thank you for the comment very useful Because some people here they don’t understand the value thank you
A thing of beauty, love the Amore that goes into it. Some people will never understand that kind of passion
Love your passion! The biga in a way is like a massive sour dough starter. The crust... Absolutely beautiful! Love to see you do a sauce if you haven't done one already... Your an artist!! Ten out of ten my friend!!
Love my italian brothers and sisters, blessings Vito thank you for sharing this video, cheers from San Diego USA.
Very nice brother
Cheers from Vermont
Thanks for sharing all your secrets with us, my doughter and I are trying to find the best recipe and this looks incredible. We know it was a lot of work you did to reach the end of video. Let me tell you we appreciate it.
Man, you inspired my passion for pizza!
Thanks for sharing everything you know, God bless you your business and your family
Prof. Dr. Piz. Vito Iacopelli !!! Thumbs up!!
glad to know that ive been doing my pizzas the right way, but in a much much smaller scale! but the basic concepts discussed here, ive been instinctively doing. always wanted to have my own pizzeria. walking forward to that dream
Thank you , Maestro Vito. Ciao from Italy
Thank you very much buddy!! We all appreciate you sharing this with all of us. Most pizzeria owners don't do this.
PD: You should show how to make the same pizza for home or family size.
Dude, I should be paying you for this secret knowledge! Thanks so much from Thailand. I will name this dough the Vito Dough in my shop. Salute!
Great dough from the greatest teacher....
God bless you...
Dio ti benedica maestro.. You are such an unselfish pizzaiolo!!! Grazie mille..
Im a Filipino and Im proud to say Im a pizza lover 🍕😍.
Thank you sir Vito for sharing ur special skill.👏👏👍👌🤤😊
Respect, that's passion right there!
Is that really you?
MR LACOPELLI YOU ARE THE BEST BLESS YOU FOR ALL YOUR HELP. FROM KARACHI PAKISTAN
Dude and seriously, your restaurant is definitely on my MUST VISIT in LA when I will finally go to LA from Poland on holidays. I would love to see you and personally say thank you for all the videos and to finally eat this pizza that I'm only seeing in the videos :D best regards bro!
13:08 reminds me of a massage therapist that's getting a little frisky. The way you slap that dough shows what kind of relationship you have with it
I want to open my own Pizza place after this one. Wow. So inspiring, and looks great. I worked in a place which ordered these dough balls frozen. Now seeing it in the making makes me realize the frozen doesn't come close!
Thank you so much for this. I built an oven last year and I’m going to use this recipe. Going to make the dough tonight!
I have to scale down the recipe, and I wanted to figure out yeast percentage, so I have .25% dry yeast for biga or .0625% dry yeast for total flour amount. Hope I did that right, and you have no idea how much I appreciate your biga dough recipe. You're the best pizzaiolo, along with your Dad!
The total percentages I calculated are:
Flour (100%)
Water (62.5%)
Salt (2.91%)
ADY (.0625%)
Biga percentage weight of total dough seems to be 29%.
Very good. Thank you for sharing but I want to know about yeast, you used instant yeast or a regular Yeast. I hope to get reply from you.
Finally someone who gets me. I make love to my pizza flavor 🍕 too 😍❤️❤️❤️ Your videos are the bomb. I ordered a pizza machine and gave been watching your videos daily and even ordered bottled water from New York. Basically, I have studied your techniques and best hydration pizza to create the best of the best pizza 🍕 I feel from watching your videos. The *70% hydration is best* for the home 👍👍👍
Vito, fantástica receta, me encanta tu pasión y sentido del humor Bravo!!!
Great video VITO ! Can you break down the recipe into percentages so we can make smaller batches for the home. I did do a ruff percentage but want to be as accurate as possible. Thanks again ! Been to your Hollywood pizzeria and it was GREAT !
I believe it breaks down to: FLOUR = 100% (25% Biga / 75% Dough), WATER - 62.5% Hydration,
Yeast - .0025%, SALT - .025%
That was a beautiful dough, I can only imagine the taste
God job , thanks 😊 , and you make me hungry
Grazzie mille Vito, stai aiutando molta gente a capire la buona pizza, e senza troppo suono di trombe. Bravo
I realize I was stretching wrong and not keeping the top on top. Thank you for your explanation of water to dough ratio with the heat 🔥 I need more water since I don't have your kind of oven heat to work in my home. But I feel I have good knowledge to make decent napolian pizza at 70% hydration but I will make biga before I begin. It's going be AMAZING 🍕🍕🍕👍👍👍
Eraser He has a home dough recipe too .
He shows that if you don't have a pizza stone for your oven you can use oven bricks instead.
I started my Biga fermentation yesterday. I'm stoked!
ABUNDANT WRAGE I am starting mine today, the biga.
Grazie Vito!
Vito true maestro! Made with love
I made my very first pizza from scratch since lockdown started a few months ago. Roughly 50 pizzas were made at home in isolation.
Each pizza was at least "edible" lol... but honestly the other day, I made the best pizza so far. But now, seeing this method, I will definitely try it. Thank you so much for sharing!
Did you get the dough to look like this? Mine keeps coming out to thick and I don’t get the bubbles. I want it to look like this
@@carmenh.2518 not exactly like this because I was using all purpose flour.
I noticed that if I kneed it for less than 15 minutes (by hand) it will not be as smooth-looking.
I hope that helps
@@AudioSourceMusic Yes it does, I’m going to try it with 00 flour instead of all purpose and knead the dough more. Mine never gets smooth like his does and I was doing the dough balls all wrong, I was not understanding how dough works but I’m getting the hang of it
@@carmenh.2518 I'm definitely not an expert by any means but I do see a lot of videos with people using 00 so hopefully that works out.
So I just made another batch of dough yesterday and the pizza that came out of it was one of my best so far.
I start with 1 cup warm water, 2tsp yeast, 1tbspn sugar... let it activate for like 5 mins. Then I add about 1/4 cup EVOO. Then roughly 2 cups flour. Mix and kneed by hand for like 5 minutes, let it rest for like 10 mins, then kneed by hand again for another 5 to 10 minutes.
I then eyeball it and break it up into 3 dough balls.
Each ball comes out to the size of a baseball. I then put them into oiled bowls, cover with seran wrap and let it sit on the counter for an hour. I'm from Hawaii so it's warm enough to not need to put them into a warm oven to rise.
After that I put it in the fridge for up to a week.
@@AudioSourceMusic Thank you!! I will definitely try this and let you know how it works out 🥰
Thank you Vito 💚💚
Thanks Vito , if it wasn’t you , i would never know the secrets of the real italian Pizza and the magic that happen when you make the bigga
That was absolutely amazing, amazing job and work that you did.And mostly I want to say thank you for helping me God-bless.
Learning best this in quarantine lock down 😷
Thanks Vito,,,you are polite ... If we want to make 5-6 pizzas for home what is the recipe ?
One of the best way to discribe
Thanks for sharing your best recipe
Best culinary regards
From Pakistan 🇵🇰
Not that I own a pizzeria or anything but it was sincerely fun to watch this video. Cheers from Turkey!
You're amazing dude! Great technique and passion for what you do! Bravo!
I love that pizza, hungry already.
Eglglvov😎👏👣💘❤
Perfect!! The final result looks amazing!! Vito, one question: is the result any different with poolish instead?
Yes is different
@@vitoiacopelli LOVE, LOVE, LOVE your videos!
Vito you are the best ! Congrats from Bulgaria and my best Italian friend Lorenzo!
Waiting 🤭🤭🤭
It's 00.20 am in Indonesia
Cannot wait to try this on my newly built oven at home!! Thank you so much for the clear recipe and method!! I think ive found out my issue with my dough with it not having enough developed gluten and strength in it!!
Great video Vito - thanks! I have 2 questions... 1) when i make biga in very small quantities for 2x dough balls it doesn’t grow in size like yours does. Is this ok? (The doughballs still grow when balled up). 2) how do you decide what percentage of biga to use? I have seen people use 100% of the flour or as little as 25% of the flour in the biga
Dear Davey,
Thank you for your questions. I ask the same like you. Did you receive answers for yours ?
Thank you in advance
4:33 "It's a little bit complicated" 4:38 "isa very simple" :D Most of the simplest things in life are usually very complicated to do right. Thank you for the video, can't wait to try your dough!
That’s a quote to save!
Im looking at taking over an old roadhouse diner and turning it into a pizzeria. Your love and dedication to your craft is inspirational.
Fantastic video it is all love for what he does, can you please someone help me with the oven temperature, we bought the same oven it is on the video I guess it gas oven,thanks
I’d have a damn good go at that pizza, looks lovely!
The engineer in me, wants to fire up the cement mixer..
Do it. 😈
With the spanking and all?
ruclips.net/video/7xzq7WUlhto/видео.html
I am so blessed to have found you! I have learned so much! I love pizza, I love making pizza I’ve always believed pizza is the food that brings people together! Since I’ve found these videos I’ve learned a lot of techniques which I apply and those who taste my pizza are very happy with the results!! Thank you for sharing your knowledge and for ur fun videos! Looking forward to watching and learning more !!! End results are incredible
If I don’t want that much dough because my business isn’t running that fast does the dough recipe work if everything is split in half?
YES DON'T CHANGE THE YEAST AMMOUNT
@@vitoiacopelli thanks for the response
Could you give us more details, in small quantity of floor (example 1kg), how much we put dry yeast ? Thanks
How many personal (11"-12") pizzas does this recipe make? Keep up the great work maestro!
130
Wow! I've watched many videos but no one gave detailed info like u did with all the hints. Cheers
It’s a little bit complicated, but we’ve just gotta understand, so it’s very simple😆
I just want someone to handle me the way this man handles dough...
Mm..
Love your sense of humor!
ruclips.net/video/EvOBiB3_KR4/видео.html
Mahalo for your videos !!! I’m learning so much . Vito could you make a video a comparison side by side of pizza done with bugs vs. with poolish. So we can see the difference and you could talk about the way the taste different.
respects Vito. It may be on the comments somewhere and I may have missed it but I wonder what is the scale of 1 dough you use for 1 pie. 230 grams ?
280gr
You know he’s Italian when he puts the yeast in an espresso cup. 😂
The pizza is great, thanks to your efforts... We wish you continued brilliance 🌸🙏 Follow from Iraq
Love how he kept smacking the dough😂😂
It's sensual... he's making love to that dough, touching it intimately and lovingly. What a gift to humanity, no?
Business recipe for private use / Recipe 1kg flour in total:
BIGA:
125ml water
250g flour
0,6g fresh yeast (0,1g = 1 knife tip dry yeast)
DOUGH
500ml water
750g flour
29g salt
Think you meant 0.6 dry yeast not fresh. Usually if using fresh instead of dry yeast , you use around double the amount of dry yeast you would ve used .
@@pandawan4522 There are different types of yeast products. Fresh yeast, dry yeast and instant yeast. Also there exists different information on how much to use.
But you're right, dry yeast should be about 1/2 of fresh yeast, and instant is about 1/4 of fresh yeast.
But in reality it's not so important if you use less yeast. Only do not use to much of yeast. 48h is a long time for the yeast and that is what is important.
@@Balteum Try to use 1 grams of instant yeast (like out of the 7g packets). Yeast works exponential , so when making a smaller recipe, you need more yeast in relation to bigger recipes. Or you can use 3 grams of fresh yeast. Happy baking!
thx
Thanks Harald!
Best Pizza 🍕 artist 👨🎤 Chef 👨🍳 I have ever seen and learn from.
Thank you 🙏
Hi Vito, the total weight of this dough is around 40 kg.
I want to make only a 2 kg dough. So just divide everything by 20?
Mazin Al-Sufyani I’m right there with you, looking for about 4kg total batch size. I’m assuming bakers measurement and divided everything on each step by 1/10’th. I’m making the Biga tonight. Curious but did you try it in the smaller measurements? If so, how did it work for you?
Joshua Voss, I took a different path by actually approaching the recipe from the bottom up just to be on the safe side.
I needed to achieve a 60 to 65% hydration for a 2 kg dough while having the biga (the pre-ferment) represent 25% of the dough. The biga by definition is a 50%-hydrated dough.
Yeast and salt were measured linearly, no issues.
I did the math and ended up with great pizza.
@@mazinsafar hello )could you kindly tell me, does Vito makes 65 percent hydration in this video ?
So Mazin...what were the measurments u eventually used? :P
Maestro, what temperature was this pizza cooked at in your oven? PS: How much should I up the hydration to adjust the recipe to work well in my home oven. Do you think 67 hydration would work at 550 degrees Fahrenheit which is as hot as I can get that oven, or should I got up to 70F or????.💕👍👍👍💕
Thanks for your honesty and friendly way of feeding the information in details and step by step . God bless you and wish you an amazing life .
13:04 he's had that smile before, not just for the pizza dough laying there...
hodumx, I read your comment and when he slapped the dough I went back to your comment. LMAO
Good job thank you🤔
Vito…. Amazing video, thank you and well done. That was a Master Class.
Can we have this recipe in bakers percentage please? So I can calculate in smaller quantity. Thanks in advance Vito!
Yes, it would be great to break down the quantities for making it in a home kitchen!
Biga:
152g flour
76ml water
0,38g dry yeast
Dough:
(228g) Biga
456g flour
304ml water
18g salt
For 1006g of dough or 4-5 dough balls
13:50 He likes spanking the dough...😄😄!! "Clats!! clats!🙌 "
Lol. True. That's the part I cracked too
You like it as well ;-)