Hey Vincenzo! Why do Italians deliberately not want their pizza to have the shape of a perfect circle and whatever they put on it they deliberately throw in asymmetrically. They may be the tastiest pizzas but Italian pizzas are definitely the ugliest in the world.
@@boaconstrictor3754 We like things that are not only hand made but also look hand made as opposed to looking like they came out of a machine or off an assembly line.
Hey Vincenzo. Another informative video, thanks. The recipe on your website goes like BIGA: 1g/1/4 tesapoon dry yeast 250ml water 500g/17.6oz flour (more than 300W or 13% protein) PIZZA: 500g/17.6oz flour 400ml/1.6 cups water 30g/1.1oz fine salt 500g/17.6oz biga You prepare 750g Biga, and only use 500g. So you have 250g Biga left over. Recipe must be adjusted.
Thank you for Alfonso’s demonstration!! Of course, you ask good questions that are important for home cooks. Especially how to work with biga at the beginning because it takes work to get the final dough the correct consistency!! Alfonso gave good tips: protein in flour and hydration, which makes or breaks a good pizza, and other tips I have not heard of. 😊 Thank you!!!!!
Excellent video! Alfonso is very generous to share his master technique of this with us. I make pizzas at home in a wood fired oven and my gas stove regularly and I am always looking to better my technique. I learned a lot from this. Thank you Vincenzo!
You're very welcome! 😊 I'm glad to hear that you found Alfonso's master technique helpful for your home pizza-making endeavors. It's wonderful that you make pizzas in both a wood-fired oven and a gas stove; each method has its unique charm and challenges. Keep honing your skills, and enjoy creating delicious pizzas at home! 🍕🏡🔥👨🍳
Wow! Weren't you, Suzanne and Vincenzo, celebrating 500000 subscribers? Now we are already 513000 people! I am happy to be one of them. Why am I not wondering that I am very hungry? Thank you! Thank you for sharing your video of making the pizza napolitana the right way with us. Greetings to Suzanne, to Sebastian, to your families in Australia and in Italy and to you, Vincenzo, from the Swiss Kitchen Dummy!
Yum looks delicious i am making this soon i love italian food and pizza sooooooooooooo much will try this after office next week when am free perfect for my after office meals love your recipes making me hungry Thanks Ramya
@@vincenzosplate My family is 7 generation in Australia, beginning with convicts. But I looked at my cooking oil and today I have discovered I am Italian.
I just tried my hand at this recipe, but my Biga was too dry, I had to add 75ml of water to bring it to 65% hydration and it came out perfect. Just made my balls and the texture is awesome! Great video guys 🤌
@@vincenzosplate yes I will. I’m going to try it this weekend. I have 27 people coming over. The only problem is I can’t make the biga with strong flour. I’m going to make it with 00. Is that ok?
Thankyou for this video Vincenzo. I make my dough with poolish but will give bigga a go too. I think poolish might be easier from watching this though.
For some reason for the flour I use for this recipe, and the conditions in my kitchen, this dough hydration is quite low. My biga didn't come out as yours here because I don't have those containers to shake it, but I am using tall and narrow one. I think it can easliy go to 75% hydration in my case.
@@vincenzosplate you're absolutely right. Actually I was quite surprised to see how wet your dough looks in this video with only 65% hydration! Thanks for sharing your experience!
While I have made a neapolitan pizza using a biga starter in the past using a small portion, ~20-25% biga starter, this time I made a 100% biga starter/ 70% hydration. This was the most amazing dough but pain in the @$$ dough to make lol. 48 hours cold fermentation for the biga, an additional 24hr for the final dough. Today, I have a 100% poolish dough started, also 70% hydration. Love pizza 🍕 🤗
Wow, that sounds like an amazing pizza dough! I'm glad you're enjoying the process of making your own pizza dough. It's definitely a labor of love, but the results are worth it. I'm curious to hear how the 100% poolish dough turns out. I've never made a poolish dough with such a high hydration, but I'm sure it will be delicious.
@@vincenzosplate Thanks you for your kind response. Lol, I have never made a 100% poolish starter either. Today I'm making the dough, adding the remaining 00 flour to bring it to 70% hydration. Then it goes back to the fridge overnight. Tomorrow 🍕 ⌚, I do cook at a bit lower temp due to the high hydration, ~725F. I'll let you know how it went lol. Crossing fingers that it comes out as great as the 100% biga! 😁🤞
@@vincenzosplate so, I made the 100% poolish dough this past Saturday. I cant believe how much easier it was to make this dough. This dough, even at 70% hydration, was WAY easier to manage than the 100% biga dough. I believe because of the high hydration the dough had time to develop before salt was added. This dough made the pizza have even more gas bubbles when cooked than the 100%biga. After 15yrs of perfecting my dough recipe, this is the clear winner 🥇....100% poolish with a final hydration of 70%, 00 flour, ~725F cooking temp, coal & wood combo fuel for oven. 😎👍🍻
Spettacolo!! Questo video compensa pienamemte quello della tizia che condisce la pasta sul top della cucina. A proposito potevi mettere un pò di ananas😁😁😁😁🇭🇰🇭🇰🇭🇰🇭🇰🇭🇰
During the dough making process once all mixed, I see he continues until it is smooth. If I allow it to rest after all mixed when is sticky and rest for one hour then gluten is built and is smooth , is that ok too ?
Dears, How long (maximum) can you store the balls in the fridge? And if you want to freeze them, what would be the right moment? (directly after forming the balls or after 1 day in the fridge?) Thanks for your feedback! Raphael
Helloooo Vincenzo Plate🍝 I am really glad you are doing well really enjoying your videos a lot excellent videos as always hope you have a wonderful day can't wait for new videos go Vincenzo Plate 🍝 go. 🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇
I can’t follow this process. He makes a biga but says to use only 50%. What should I do with the rest of the biga? (500g + 250g is more than 50% of 1kg of flour). Can anyone summarize this recipe?
What are your thoughts on this video? A RUclipsr in recreating foods from the past. He just released a video in recreating pizza from 500 years ago. ruclips.net/video/h6XvMKdD2tY/видео.html
This is an incredible light and fragrant Pizza and one of the best Pizzas I have ever eaten in my life...What do you think about this pizza?
Hey Vincenzo! Why do Italians deliberately not want their pizza to have the shape of a perfect circle and whatever they put on it they deliberately throw in asymmetrically. They may be the tastiest pizzas but Italian pizzas are definitely the ugliest in the world.
@Max Powers I'm not from the US. The perfect circle can be made without a mold, and the toppings can be arranged nicely and not so roughly thrown.
@@boaconstrictor3754 We like things that are not only hand made but also look hand made as opposed to looking like they came out of a machine or off an assembly line.
Don't go assuming that perfect circle pizzas are more beautiful than pizzas with character.
Hey Vincenzo.
Another informative video, thanks.
The recipe on your website goes like
BIGA:
1g/1/4 tesapoon dry yeast
250ml water
500g/17.6oz flour (more than 300W or 13% protein)
PIZZA:
500g/17.6oz flour
400ml/1.6 cups water
30g/1.1oz fine salt
500g/17.6oz biga
You prepare 750g Biga, and only use 500g. So you have 250g Biga left over.
Recipe must be adjusted.
I just did this recipe. After trying so many methods, I came to the conclusion, Biga is superior. All my family agreed with me😃 Thanks Vicenzo
oh yes, Biga is superior, well said Oliver! I agree with you 😍 this is just superb!
Poolish is tops too.... If anything, poolish i reckon is a step above biga.
Vito Lacopelli is a guy to watch for Naploitana pizza.
It's always great to see Vincenzo plate making something from scratch. Whether it's him or a guest cook.
Oh thank you a lot 😍
Thank you for Alfonso’s demonstration!! Of course, you ask good questions that are important for home cooks. Especially how to work with biga at the beginning because it takes work to get the final dough the correct consistency!! Alfonso gave good tips: protein in flour and hydration, which makes or breaks a good pizza, and other tips I have not heard of. 😊 Thank you!!!!!
Excellent video! Alfonso is very generous to share his master technique of this with us. I make pizzas at home in a wood fired oven and my gas stove regularly and I am always looking to better my technique. I learned a lot from this. Thank you Vincenzo!
You're very welcome! 😊 I'm glad to hear that you found Alfonso's master technique helpful for your home pizza-making endeavors. It's wonderful that you make pizzas in both a wood-fired oven and a gas stove; each method has its unique charm and challenges. Keep honing your skills, and enjoy creating delicious pizzas at home! 🍕🏡🔥👨🍳
Wow, the dough looks so stretchy and looks beautiful when he was done with it.
Oh yes, that’s incredible 🤤 a must try recipe!
extraordinary dough making technique. thanks for the adventure
Glad you enjoyed it 🙏🏻 now you have to make this Biga pizza 😋
Wow! Weren't you, Suzanne and Vincenzo, celebrating 500000 subscribers? Now we are already 513000 people! I am happy to be one of them.
Why am I not wondering that I am very hungry? Thank you!
Thank you for sharing your video of making the pizza napolitana the right way with us.
Greetings to Suzanne, to Sebastian, to your families in Australia and in Italy and to you, Vincenzo, from the Swiss Kitchen Dummy!
We’re growing so fast 😍 that’s incredible! I’m sooo happy right now!
Thank you as always my friend!
I love the lounge 🇮🇹 and the love they have for the food ,thank you!
many thanks to you for watching! 🙏🏻
Yum looks delicious i am making this soon i love italian food and pizza sooooooooooooo much will try this after office next week when am free perfect for my after office meals love your recipes making me hungry Thanks Ramya
Yay! You will love this pizza recipe 😍
Yay! You will love this pizza recipe 😍
I love how full his canola oil bottle is but his olive oil bottle is almost empty 😂😂
Hahahaha well, that’s how you recognise an Italian 😆
He's using canola oil and putting it in an olive oil bottle ?
@@vincenzosplate My family is 7 generation in Australia, beginning with convicts. But I looked at my cooking oil and today I have discovered I am Italian.
I am gonna try it straight a way..making biga now.......thankx
Yayy! You will love it 😍
Thanks !!! Can't wait to try this new pizza recipe!!!!
Oh you will love this 😍 please try this recipe and let me know
Ciao, Vincenzo wwww la nostra cucina italiana!!!!!
La miglioreee 🤩
That dough looks absolutely outstanding
Oh yes, the biga takes Pizza to the next level 😍
It looks delicious! I must try this.
oh yes this is a must try recipe, no doubts 😍
I just want to eat that pizza. It looks incredible.
oh yes, it tastes amazing 🤤
Never tried biga technique. Definitely it's a must to try. Maybe you can do a comparison between this biga pizza and Lucio's recipe side to side?
Of course this is a must try!
theres a guy who already does, his channel is Vito Lacopelli, but yes, either way vincenzo should do so as well.
Che bontà! Bravissimo! 😍😋😋😋😋😋
Grazie mille 😍 questa pizza è strepitosa!
Thanks for sharing this amazing video 🙏
It was a pleasure fro us 🙏🏻 Are you going to make this great Biga pizza?
@@vincenzosplate definitely I will 😉
Absolutely fascinating.
Oh thank you, this is a must try pizza 😍 nothing like the others!
The pizza texture looks really soft and delicious. I started to doubt "italian pizza" sold in my country which has too crispy and almost hard texture.
the real Neapolitan pizza has a super soft edge, as if it melts in your mouth!
I just tried my hand at this recipe, but my Biga was too dry, I had to add 75ml of water to bring it to 65% hydration and it came out perfect. Just made my balls and the texture is awesome! Great video guys 🤌
Thank you my friend!
Wow, this was an incredible video! What an artisan!
Glad you enjoyed it! this is a must try recipe 😍
@@vincenzosplate I am honored to be replied to by Vincenzo!
thank you Vincenzo! What an excellent, excellent video!
Glad you liked it! 🙏🏻 thank you a lot!
Will you try this recipe?
@@vincenzosplate yes I will. I’m going to try it this weekend. I have 27 people coming over. The only problem is I can’t make the biga with strong flour. I’m going to make it with 00. Is that ok?
Looks amazing, I want to try this. What is the temperature of the water?
room temperature: 18°C
Thankyou for this video Vincenzo. I make my dough with poolish but will give bigga a go too. I think poolish might be easier from watching this though.
Oh this is definitely a must try recipe 😋 please try this one, you will love it.. I’m sure!
Bravissimo, ragazzi!
grazie mille Constantine 😍
ARTIST!!!
Oh yes 😍 that's a masterpiece!!
@@vincenzosplate your English is perfect (of course a bit of Italian influence, which is charming)! Believe me, I'm an English teacher!!!
Amazing video Vincenzo! Made me hungry although I just had my lunch☺
oh we're super glad you enjoyed the video!
Now you should make this amazing pizza!
Persona che tiene alto il nome della cucina italiana nel mondo.
Cià SanDa.
Grazie mille Cate 😘
Wow amazing 👍👍👍👍👍best of luck chefs 👍👍👍👍🌹🌹🌹
Oh yes this is sooo good 😍 definitely a must try recipe!
Would love more about the Tomato Sauce used on the Pizza because it looks amazing
Here you can find the recipe for the pizza sauce
www.vincenzosplate.com/recipe-items/tomato-sauce-for-pizza/
Thank You Again! Always so interesting, funny and looks delcioso!
Many many thanks! Have you ever had Pizza made with Biga?
@@vincenzosplate I have not. I don't think I have ever had Biga at all. Sure looks good though Vincent !
With Biga ore poolish is the best way to make a Pizza!👍👍👍
Oh yes I agree 😍
I feel like this is going to make me Dough King here in Denmark!
Oh yes, everyone will LOVE your pizza 😍
Wow! Buonissimo 👍🏻👍🏻👍🏻👍🏻
super buona! La pizza con la Biga è tutta un'altra storia 😍
For some reason for the flour I use for this recipe, and the conditions in my kitchen, this dough hydration is quite low. My biga didn't come out as yours here because I don't have those containers to shake it, but I am using tall and narrow one. I think it can easliy go to 75% hydration in my case.
No worries! Adjust the hydration for your flour & kitchen conditions. You got this! 💪🍞 Experimenting is part of the fun! 😊👍
@@vincenzosplate you're absolutely right. Actually I was quite surprised to see how wet your dough looks in this video with only 65% hydration! Thanks for sharing your experience!
While I have made a neapolitan pizza using a biga starter in the past using a small portion, ~20-25% biga starter, this time I made a 100% biga starter/ 70% hydration. This was the most amazing dough but pain in the @$$ dough to make lol. 48 hours cold fermentation for the biga, an additional 24hr for the final dough. Today, I have a 100% poolish dough started, also 70% hydration. Love pizza 🍕 🤗
Wow, that sounds like an amazing pizza dough! I'm glad you're enjoying the process of making your own pizza dough. It's definitely a labor of love, but the results are worth it.
I'm curious to hear how the 100% poolish dough turns out. I've never made a poolish dough with such a high hydration, but I'm sure it will be delicious.
@@vincenzosplate Thanks you for your kind response. Lol, I have never made a 100% poolish starter either. Today I'm making the dough, adding the remaining 00 flour to bring it to 70% hydration. Then it goes back to the fridge overnight. Tomorrow 🍕 ⌚, I do cook at a bit lower temp due to the high hydration, ~725F.
I'll let you know how it went lol. Crossing fingers that it comes out as great as the 100% biga! 😁🤞
@@vincenzosplate so, I made the 100% poolish dough this past Saturday. I cant believe how much easier it was to make this dough. This dough, even at 70% hydration, was WAY easier to manage than the 100% biga dough. I believe because of the high hydration the dough had time to develop before salt was added. This dough made the pizza have even more gas bubbles when cooked than the 100%biga. After 15yrs of perfecting my dough recipe, this is the clear winner 🥇....100% poolish with a final hydration of 70%, 00 flour, ~725F cooking temp, coal & wood combo fuel for oven. 😎👍🍻
nice t shirt. greetings from poland
Thanks!
looks delicious!
it really is 😍 this is a must try recipe!
Wow , really good looking pizza, I wish I had a wood fire oven
That was soooo good, please try this recipe 😍
Bellissima da Assaggiare Assolutamente 🍕👍😍🥰😎👋💪🏼🧑🏼🍳❣️
si, hai proprio ragione! è una bonatà assoluta 😍
Gonna try this 😋😋
Please do! 😍 this is so good
@@vincenzosplate I'm still trying to make the biga cuz it still fails 😭
Spettacolo!! Questo video compensa pienamemte quello della tizia che condisce la pasta sul top della cucina. A proposito potevi mettere un pò di ananas😁😁😁😁🇭🇰🇭🇰🇭🇰🇭🇰🇭🇰
Hahahaha grazie mille... l'ananas lasciamola ai fruttivendoli 😁😁
Bravo Alfonso
mitico lui!
Good work, I want to learn biga
You can do it! 😍
I would love to hear what you think about the Pasta Grammar RUclips videos.
I just love that channel 😍
Thank you vincenzo❤
It was a pleasure for us 🙏🏻 this is a must try recipe!
@@vincenzosplate it was very professional and great.
the dislikes are people who a jealous cause they cant get food like this
Hahaha well said !!
Is Caputo "00" pizzeria ok to use?
Delicious!
Super delicious 😋
This guy is fu..ing artist!!..He knows what he is doing:)
oh yesss 😍 Have you ever tried Pizza made with Biga?
@@vincenzosplate I’ve never tried and I see what I’m losing 😉. I need to do that biga dough ! Great video. Greetings from Scotland.
Awesome♥️👍
Many thanks Vincent ❤️
Could you make calzone next please
Oh thank you for the suggestion!
Maybe I'll do the phone test next time in the restaurant. All jokes aside, great Pizza! Saluti dalla Germania👍🏻🍕
Thank you my friend! We’re glad you enjoyed it 🙏🏻
During the dough making process once all mixed, I see he continues until it is smooth. If I allow it to rest after all mixed when is sticky and rest for one hour then gluten is built and is smooth , is that ok too ?
Dears,
How long (maximum) can you store the balls in the fridge?
And if you want to freeze them, what would be the right moment? (directly after forming the balls or after 1 day in the fridge?)
Thanks for your feedback!
Raphael
Hello how to make more pizzas. How to calculate how much biga and how much flour and water to use after??
Fantastic
Thank you so much 😍 Have you ever tried Biga Pizza?
Generous amount of tomato. Love it!
So good!
Looks delicious! What about pasta al nero di seppia? :D
Thank you, it suuuuper delicious!
Thank you for the suggestion too!
Siiiii!!!
buonissima 🤤
Helloooo Vincenzo Plate🍝 I am really glad you are doing well really enjoying your videos a lot excellent videos as always hope you have a wonderful day can't wait for new videos go Vincenzo Plate 🍝 go. 🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇
Thank you so so much 😍
welp gotta try this soon, I was just thinking to myself that I was gonna try making a sour dough for pizza this week, but Ill give this a shot also
Oh yes please try this recipe, you will love it!
Just to let you know sour dough is no good for pizza it comes to hard this way is better with dry east pizza comes more light to eat buon apetito
@@dovac6490 thanks
My pleasure have a good day
Alsco can you react to the video on Epicurious on the 264 vs 16 dollar lasagne in the future.
Thanks and take care.
I will check it out!
it looks fantastic ! i'm hungry now... XD
Oh yes this is to die for 🤤
That pizza belongs in my mouth
Yum 😋
Pizza made with biga is even more delicious 😋
Please write down compete recipe thank-you
here you can find the written recipe! www.vincenzosplate.com/recipe-items/neapolitan-pizza-dough-with-biga/
❤️❤️❤️😋😋🥰🥰
I can’t follow this process. He makes a biga but says to use only 50%. What should I do with the rest of the biga? (500g + 250g is more than 50% of 1kg of flour). Can anyone summarize this recipe?
He uses 50% of the total flour quantity for the Biga and mixes the other 50% in when he makes the dough.
YOU HAVE A RESTAURANT? PLEASE ASWER
nope Lea
Hello sir
Hiii!
And poolish next time!
Of course!
@@vincenzosplate YAY! :D
What are your thoughts on this video? A RUclipsr in recreating foods from the past. He just released a video in recreating pizza from 500 years ago.
ruclips.net/video/h6XvMKdD2tY/видео.html
You shirt says curva🤣🤣
These fellas need some meat on der pie
look like suck pizza, nice crust, dough with sauce, meh, lotta effort. push the air. frement the dough, nothing people don't know.
Kind of disgusting using your hands without gloves when you have rings on 🤢 🤮
No one wants a big mess
ssssssssssssooooooooooooo long and BORING!!