How to Make Perfect Biga No Stress Pizza Dough at Home 100%
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- Опубликовано: 6 сен 2024
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This is the most informative video of pizza dough recipe on RUclips,
Today I show you here how to make the real biga no stress, from making the biga then I show you how to make the perfect pizza dough everything made at home, of course this is a real Neapolitan pizza cooked in the electric home oven
Also extra I teach u how to make the ragù sauce because this video is about a pizza very special ❤️ please now show me some support by sharing with 3 friends and leave a nice like 👍
Also is free please support my baby’s channel
Zoe’s Channel: / @zoekidstoys9820
BIGA RECIPE:
-600 gr flour
-300 ml water
-5 gr honey
-5gr dry yeast
Mix everything 2 hours room temperature then 48 hours in the fridge
PIZZA DOUGH RECIPE:
-biga all
-15gr salt
-spoon olive oil (if cook in home oven)
-100 ml water
Mix everything and keep 2 hours room temperature then
ENJOY
ITALIANO:
Questo è il video più informativo della ricetta dell'impasto della pizza su RUclips,
Oggi vi mostro qui come fare la vera biga senza stress, da fare la biga poi vi mostro come fare l'impasto perfetto per la pizza tutto fatto in casa, ovviamente questa è una vera pizza napoletana cotta nel forno elettrico di casa
Inoltre ti insegno come fare il ragù perché questo video parla di una pizza molto speciale ❤️ per favore ora mostrami un po 'di supporto condividendolo con 3 amici e lascia un bel mi piace 👍
Inoltre è gratuito, si prega di supportare il canale del mio bambino
Canale di Zoe: / @zoekidstoys9820
RICETTA BIGA:
-600 gr farina
-300 ml di acqua
-5 gr miele
-5gr di lievito secco
Mescolare il tutto 2 ore a temperatura ambiente poi 48 ore in frigo
RICETTA PER IMPASTO PER PIZZA:
-biga tutta
-15gr di sale
-cucchiaio di olio d'oliva (se cucinato nel forno di casa)
-100 ml di acqua
Mescolare il tutto e mantenere quindi 2 ore a temperatura ambiente
GODERE
Spanish:
This is the most informative video of pizza dough recipe on RUclips,
Today I show you here how to make the real biga no stress, from making the biga then I show you how to make the perfect pizza dough everything made at home, of course this is a real Neapolitan pizza cooked in the electric home oven
Also extra I teach u how to make the ragù sauce because this video is about a pizza very special ❤️ please now show me some support by sharing with 3 friends and leave a nice like 👍
Also is free please support my baby’s channel
Zoe’s Channel: / @zoekidstoys9820
BIGA RECIPE:
-600 gr flour
-300 ml water
-5 gr honey
-5gr dry yeast
Mix everything 2 hours room temperature then 48 hours in the fridge
PIZZA DOUGH RECIPE:
-biga all
-15gr salt
-spoon olive oil (if cook in home oven)
-100 ml water
Mix everything and keep 2 hours room temperature then
ENJOY
ARABIC:
هذا هو الفيديو الأكثر إفادة لوصفة عجينة البيتزا على موقع يوتيوب ،
اليوم أريكم هنا كيفية جعل البيغا الحقيقي بلا ضغوط ، من صنع البيجا ثم أريكم كيفية صنع عجينة البيتزا المثالية كل شيء مصنوع في المنزل ، بالطبع هذه بيتزا نابولي حقيقية مطبوخة في فرن المنزل الكهربائي
علاوة على ذلك ، أعلمك كيفية صنع صلصة الراجو لأن هذا الفيديو يدور حول بيتزا مميزة جدًا ❤️ من فضلك الآن أظهر لي بعض الدعم من خلال المشاركة مع 3 أصدقاء واترك إعجابًا لطيفًا
كما أنه مجاني ، يرجى دعم قناة طفلي
قناة زوي: / @zoekidstoys9820
وصفة BIGA:
- 600 غرام طحين
- 300 مل ماء
- 5 غرام عسل
-خميرة جافة 5 غرام
امزج كل شيء في درجة حرارة الغرفة لمدة ساعتين ثم 48 ساعة في الثلاجة
وصفة عجينة البيتزا:
-بيجا كل شيء
- 15 غرام ملح
- ملعقة زيت زيتون (في حالة الطهي في فرن منزلي)
- 100 مل ماء
امزج كل شيء مع الحفاظ على درجة حرارة الغرفة لمدة ساعتين بعد ذلك
التمتع
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/ @vitoiacopelli
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Please comment below if you have any questions
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Polish or Biga ?
What you use?
Poolish. I have a question about reheating the pizza. It never gets good but my bought pizza becomes perfect after reheating it the day after and i wonder why.
Polish for less dishes to do, fast hand clean hand only a spoon for me.
Poolish. I love how the thumbnail says “ultimated”
@@randomfpv22 thank you so sorry I was rushing 😂 just fixed
Poolish as the first dough I ever made in my life I’m glad I found Vito’s Channel - you conquered me. Will definitely try Biga and also other preferment/main dough ratio. A question though - any suggestion on poolish/dough ratio?
Mate, followed the no-stress biga recipe and made my best pizza so far. My kids don't want me to order pizza anymore 😂
Last time I could not plan it 2 days in advance, and instead of 48h in the fridge, i let it out over night. Same great result. Your whole channel is amazing. Soft and crunchy... For life
yeh soft & crunchy mate
I've seen hundreds of people teaching how to make pizza online, but Vito Lacopelli is the best. He shows the secrets of good dough, teaches us how to make good sauces, and, without forgetting, the beautiful Zoe who appears in some videos. Thank you for being that special person in a world where there is a lack of sympathy and love for others. Hugs from Brazil.
There are many pizza masters on the Internet, but Vito is my absolute favorite teacher. I love his passion and the lightheartedness of his teaching style while remaining professional. My absolute favorite is how kind and loving he is to his daughter whenever she shows up. Vito is a pleasure to watch and learn from.
I love the passion that the Maestro has for pizza! He's so humble and excited, and it never appears as anything more or less.
thank you :)
I was just thinking the exact same thing, then I looked in the comments and you already wrote what was in my mind
Hello Maestro!!!! Just make a pizza and bread, 100% biga 70 hydration. No mixer , bread flour, regular gas oven.Outstanding. All because of you Maestro!!!! Thank you so much!!!!! I want to send you a picture but I don’t know how?
Vito you've made millions of pizzas and each time you take one out of the oven you're like a child! That's wonderful. God bless you
This guy deserves a lot of views and subscribers
Thank you 🙏
Your girl is your greatest creation. She is so soft and crunchy! Bless you two.
Everywhere in the world: teaspoon
In Italy: coffeespoon 😀 thats the Italian heart! sending love from Slovakia 🤎
In French we say coffee spoon as well and probably in many other languages.
In German we use both 😉
@@marcuscous in fact we do it as well in Slovakia 😀
Okay so I’ve been making pizza for 25 years and specifically Biga for 5 years….STOP…take a step back and just make this recipe. It will save you 30 years of searching for the unreal pizza that you know you can only truly find in Napoli!!! A nice pizza oven helps but trust me when I say (as a chef who has published books), that this method and recipe makes the perfect pizza.
I even managed to make 3 large 290g pizza plus as an added bonus I made 4x30g garlic dough balls. The dough balls were the first taste of this dough and given they went into a cold oven as it warmed up I got very excited but the rise and the chew…the resulting pizza was kind of mind blowing…thanks Vito, thanks Napoli and thanks to your mate who made this ‘no stress’…I mean I was stressed as I thought it wouldn’t work…but…shit it did!!!!!
I made some biga for a pizza in teglia that I'm doing tomorrow and OMG melting the biga in water by hand it's the most difficult thing I have EVER done in my LIFE!!
Soft and crownchy😂
I loooove your passion when you're making it. I love your channel.
I tried this recipe and made a great pizza, big thank you! Although mixing the biga by hand was a terrible idea, it took me 30 minutes to mix and it was still too sticky. I had to a little extra flour to make it less sticky. Other than that, great recipe!
Hello Mr Vito, i did all your recipes at home , and frankly speaking , the BIGA option is the best way to obtain tasty, light and crunchy pizza in my home oven ( 230 degrees max ! ) Polish, direct impasto, double fermention did not allow me to reach the quality of BIGA no stress ! i used 5 stagioni 00 and Riscossa 00 flour . thanks for all your advices , and your wonderful pizza channel !
Just did it and I have to say it‘s out of this World, so soft, so fluffy! Amazing!
Sorry, Vito, I don't do social media. But if you read these comments, I say t you and to all....You are in a class of your own. Thank you for your passion and your clear instruction.
Vito thank you your recipies for pizza dough (and demonstrations of how to handle dough) are the best I have seen on the internet - and the dough I have made from your recipies (especially this biga one) are better than any other doughs I have tried (and I have tried quite a few) - thank you
I've never seen a cream and ragu pizza, Vito. This looks incredible.
YOU'RE BLOWING MY MIND, MAESTRO. Grazie mille!
You make pizza with love and passion. Period!!
I tried this today.. it came out crazy !! Thank you for all your tips!. I used this in the oouni oven without Oil!
Vito, thanks to your wonderful channel I now make the most amazing 72hr & 7 day fermentation pizza dough, all my family and friends love the Neapolitan pizza I am able to make. Prior to finding your channel I struggled to make dough, now I absolutely love making dough & baking in general.
They also all want me to teach them how to make Poolish! Thank you!! Molto Rispetto.
Vito, just wanted let your know this 100% BIGA is the best. I have tried many different combinations with other chiefs and this one is the best by far. I have made this dough two times. The first time my wife rated this a 10. I made it again just to confirm and it was a 10+ (10 being the highest rating). Thanks so much for all your videos and proving all of us with your experience and knowledge regarding creating wonderful pizzas.
We've been looking for the perfect pizza dough recipe for years. This was perfect! Used it for our woodfired pizza oven but with 60% hydration. Would be good if you give written instructions as we had to write down all the steps!. Beautiful dough recipe and will use it from now on!!
Maestro, I made my first Biga Marinara Prosciutto Mozzarella Garlic mushroom last night! This was AMAZING! Easy! Stress free and Delicious! Cooked at 700 degrees outside in an Ooni Fyra! I would have uploaded a picture, but it looked too good and we ate it!
Salve Vito
Ti devo dire che i tuoi video sono spiegati davero bene.
provo di fare questa Biga no stress
vai vai che sei forte.
I love your the passion you have for what you do. It’s inspiring.
Parabéns Vito!!! A minha pizza ficará pronta em algumas horas. Obrigada pelas dicas!!!
15:12 is pure gold!
You and your videos are wonderful...Keep up the awesome work!
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 😍😘❤️❤️🌺👍
I made the Big dough an I was amazed how the dough came out after the high speed with my mixer it was outstanding the dough was soft an crunchy at the same time when I baked in the oven yummmmmmmm!
Another t-shirt idea. "Soft and Crownchy"
Is coming
Haha yes!! 🤣
Fantastic idea 😃
Me and my brother Laugh our arses off over this
@@kalencwil3924 I replay it for my Wife when he does it also laugh so hard 🤣
Only an Italian can use a "coffee spoon". I'm stealing this! BTW, your little one reminds me of my little one when she was her age and "helped" in the kitchen! Precious moments! Your pizza recipes have worked here many times.
Congratulations Vito !!! I always make your recipes! very good indeed! Could you please describe the ingredients in Portuguese? I'm from Brazil and I accompany you on the recites. Thank you very much Vito!
Maestrooo Vito Iacopelli,
Just wanted to tell you that I worked in Italian restaurant in my country 🇧🇬 for 2 years, but the dough there was nothing and I mean nothing compared to your dough for home use, already tried it for my friends with pizza stone and was magnificent, can’t wait to try this next level Biga ,No stress dough 😃😃
Keep up the great content Chef ❤️❤️❤️
Could you show a guide on how to knead the dough manually? Most of us do not have a dough mixer and kneading the dough is such a key step in the process! I’ve seen a few videos where you kneed manually but there is none where you focus all the attention into it! -Thank you
Agree.
Kneed for 10 minutes until the dough is well incorporated. Easy
Use handmixer maybe? It's a pretty light dough at 70% hydration, so you don't need a big dough mixer.
Just made the No Stress Biga, so far so good. See you in 48 hours! Already made the poolish one, time to try the biga. I use my grill, I heat the stone in it for 40 min, than I turn on the rotisserie, heat it for another 15 and start making Pizza (with rotisserie heat on) using the same two step process - first dough with sauce, add cheese once dough looks golden (don't forget to keep the lid close between turning the pizza) - best Pizza I ever made. Thank you for your videos.
che bellissima quilla picciarella, molto curiousa!....luv the graphics on this vid with receipe details! ciao
❤️
Im an official member!! Vito deserve it! Thank you for all your help. 🍕🙌🔥
Excellent video
When preparing this (biga no stress and rago)dough for pizza in the oven, do you remove the honey and oil from the recipe?
Hi Vito, my ex girlfriend's Nana 20 yrs ago showed me these priceless techniques, but she added that sometimes when its not working out or too sticky , its ok to put it in a big thick rectangular pan also . Great work 👏
Vito, this was better than an action movie. Huge amounts of "Thank you Vito" in ten lorries to you.
#SoftAndCrunchy
Hello! My name is Renato, I'm from Brazil, I really like your videos, congratulations!!
Again and again you surprise us Vito with fantastic pizzas, I love it, thank you 🍕
Thank you Vito. We tried 100% Biga and it was great. Thanks to you and Roberto for sharing.
Just wanted to check your dough hydration. 400g total water to 600g flour is 66.67% hydration not 70%. Do you count the honey as as percentage of hydration?
Fantastic video as always.👍
the oil counts...
I am new Asian Filipino subscriber veto...I did it yesterday polish and the result was perfect..my friend told me where did I buy dough soft and crispy pizza..thanks for the great idea...God blessed your channel and specially to all your team .gracias...
Wooow...! That is a Spectacular Pizza! Thank you that you teaching how to make the best Pizza! You the best! :D
great video! I made the poolish recipe yesterday and was excellent 👌. doing this one next, Thank you!!!
ECCOLO THE BEST OF THE BEST
YOU ARE AWESOME! Great work👏👏👏🌹🌹👍👍👍
I made the Biga pizza dough 2days ago, today we are very excited about the great tast of the biga pizza, it is amazing. thank you Vito.
How did I miss this one?! I am gonna make this for sure. I finally conquered the poolish one. Turns out I wasn't kneading it for long enough. Maestro thank you so much for what you do.
I made the ragu and this is now my favorite combination of toppings. I was in heaven eating it.
You're not only making good pizza you're good fun and enjoy to watch your channel thank you for sharing this lovely recipe keep smiling and keep vloging keep cooking
Vito is awesome 👌 loved him from the starte
Stasera ho replicato l'impasto biga 100% no stress uno spettacolo, morbidissima, buonissima, leggera. Veramente ottima la rifarò
This Episode is very informative about how to make Biga, for making Biga Pizza Dough. Vito clearly illustrates the process of making Biga , as well as how to make a reggae pizza. The video also takes his RUclips Channel to the next level of "Video Quality". (I recommend watching this video)
Thank you so much ❤️
Haha your daughter is so cute 🥰 ! Thx very much for your video! From Canada here & you are my reference! GJ ! Hope the best for you & your family
Thank you so much!!
Outstanding!!!!!
Absolutely The Best Instructed videos your are the Master of The World 🌍 in Art of pizza 🍕 Creator I make it identical as instructed thank you teaching me even at my Age as a Grandma 👵
I wish I could post picture or video off my Home oven , I am going to my friends out door oven to see how it comes out . Tomorrow so Amazing your the best Teacher the Master of the World 🌍 in Art Of Pizza 🍕
Thanks to your videos, I've learned to make pizza :). I've watched many videos. You seem to use 5g fry dry yeast no matter the amount of flour and water. Shouldn't the yeast amount depend on amount of other ingredients? Thank you
No, because in 24h cold fermentation the yeast manage to multiplicate enough with only 5g. Those that make the dough now and pizza in 1 hour need to use proportional yeast, for long fermentations if you use more might overproof fast even with strongest flour.
@@teodorbirca thanks for the reply. I have already figured this out through some research though in the past 3 months. Honestly i think he uses a bit too much yeast though for the poolish.
@@petemironescu like i said before .. if you for eg ferment for 72 hours then probably 5g is way too much.Need to try with your preferred flour i guess see how it's holding. Depends by flour by temperature by yeast viability etc ...
@@teodorbirca i said that because i have tested it and it's worked just the same with as little as 1-2g of yeast.
much love, respect and appreciation for sharing your craft, knowledge and wisdom without hesitation and stringiness. more power and God bless you vito.
Vito, I have a question. What is the maximum temperature of your regular oven at home?🍕
300 °C
ok i must try biga ! The crust is perfect !!!
Have you any luck in providing the Wood Dough Proofing box you talk about and use in some of you other videos? Thanks from Canada!
Where is the OTHER videos IN There or how heheheh ? CUZZ I DO NOT KNOW AT THE TIME HEHE ;p GONNA BE happy WHEN I see THIS smart live !!
CANR wait al most ehheh ;p
This is the best Pizza channel ever. now everyone can make the best pizza dough.
Thanks for sharing.
when he said "dough machine", stress kicked in
Ti ringrazio per il tuo video fai un ottimo impasto per la pizza sai il fatto tuo! continuate così
Magnifique 👍
Wow!!!!!!! I made this dough, and its the best dough in the world!!!!!! Thanks a lot!!!!
What heavy cream is this that you used? Trying to make this one this week! Love your videos and passion Vito! 🤌
البيتزا الاكل المفضلة 🇸🇦🇸🇦❤️❤️❤️❤️❤️
دايماً اعمل نفس التكنيك مره لذيذ جداً ❤️❤️
جرب تعمل البيتزا ب الخبازة اديسون الكهربائية 😍♥️
I used polish and made the best pizza I have ever seen lol. It was so good that I actually impressed myself. Thank you so much for the great videos. I am a big fan.
LIDL by LIDL ❤️
Grazie maestro from France! Have made for the first Time a biga with my new ooni koda 16... Amazing!!!
LOVE FROM OK INDIA !!! 🇮🇳🇮🇳🇮🇳
QUÉ GRAN VIDEO VITO. ERES EL MEJOR. ENSEÑAS Y NOS HACES REIR. QUÉ BONITA TU HIJA. ERES UN SUPER PAPÁ.
Why do I always watch your videos at supper time. It's cruel ! SUPER PIZZA !
I made this dough this weekend
I now see why he's so passionate about it
Eccomi, sono pronta 😂
I would say, this recipe ist outstanding, out of this world...
Se facessi sto video in italiano per gli italiani che sono abituati a video sulla pizza fatta in casa complicata e costosa sarebbe fantastico
Arriva domenica nel mio canale italiano :0)
The soft and crunchy love is real!!!! I love you man, thanks for what you do!!
Отличное видео Бро! 🇷🇺🇷🇺🇷🇺🇷🇺
I use this recipe, but leave the biga at room temp for 18 hrs (overnight), then finish the dough, 1 hr room temp, then bulk cold ferment for 72 hrs, then ball the dough, final rest for 1-2 hrs and cook. So delicious!!
For all the question here i was drinking and play with water and little salt
;0) (vito)
MashAllah very nice Thanks for sharing excellent video JazakAllah Khair God bless you Thanks again
Me watching this just after ordering Pizza Hut 😭😭😭
nooooo lol
Pizza hut hell no 🤦🏻♂️😆
The first and so far only recipe that allowed me to bake pizzas on my grill that I didn't need to be ashamed of. Excellent stuff!
Il manque plus que la traduction en français s’il vous plaît merci. J’aimerais tellement pouvoir réaliser vos recettes😢
........................................................................🤔😤
3 semaines plus tard , et toujours pas de recettes ni de sous titres en français !! Vito , vous ne faites pas d’effort 🥺
C’est dommage , je vais donc arrêter de liker et d’ arrêter de visionner vos recettes 😢😢🤷🏽♀️
Professeur Pizza fait d'assez bonnes vidéos en FR. .Pas aussi bonnes que celle de Vito mais c''est pas mal
Merci de votre conseil.
Je suis déjà abonnée aux recettes du professeur pizza ainsi que celles d’Olivier Poizat. Mais j’aimerais tant comprendre tous les conseils de vito 🤔
You are amazing! The best pizza i have ever made! Your instructions are very clear and no secrets! Reminds me of the best pizza i ate from Sorrento in Italy. Big thanks From Malta
Thanks Vito, I was just wondering the other day if there was a home version of your Biga restaurant recipe. Can't wait to try it!
amazing, your videos are really inspiring!! Thank you!
Esattamente come da te descritta Vito.. il cornicione ottimo! Un caro saluto da Chicago
I tried the polish from your other video, and the result was perfect. I'm going to do BIGA now and compare. Thanks for the videos man you are awsome!
Dopo anni di prove, adesso faccio sempre il diretto senza impasto, 24h con autolisi. Gran successo fra amici e parenti, ma ho voglia di provare qualcosa di nuovo. Adesso la biga è pronta. Facile facile. Grazie a te. Venerdì sera pizza in famiglia. Un salutone e un grazie da Rio de Janeiro!
This is the best dough I have ever tried at home. Thank you maestro!
The best! "Soft and crownchy".
The best biga video on the internet. Thank you Vito!
How the italian love the pizza represented by watching this channel..love this channel
Thanks a lot! Your channel is the best! You're he best guy! From Russia. I've learn a lot of you!