My style of pizza. I do poolish and i try to leave as much crust as possible. The taste is just absolutely fantastic with next level pizza dough. Good work!
I always use their blue pizzeria flour. I tend to do a starter of some kind (normally a poolish) with all the yeast for the recipe, and mature it for up to 24 hours. In the Caputo instructions, they suggest 70% hydration, but I have found that 75% worked better. Since I am making for home, I make smaller quantities. But so I don't have to work with TOO small a quantity I bake any remaining 250g balls as small loaves on the stone after I have made the pizza. I turn down the temp for those. The small round loaves are wonderful. If I use a poolish, then I don't use a mixer for the second stage - no need. Or no knead, perhaps!!
Thanks for taking the time to write such a concise comment. I really like your approach and I find that biga gives a nicer crust and is my preferred pre fermentation method. I will be covering Poolish in another video.
My favourite is red caputo. Instead of small loaves I make calzone for next day breakfast if people are full and I still have dough and everything else.
@@THISISPIZZA costs? also, what else do you cook in the pizza oven? What wood do you use? Is it worth having one if you have the space? Do you use it year round or only on certain times of the year? Thank you!
Hi Phil, many thanks, youcan get the pots here - www.amazon.co.uk/Plastic-Food-Containers-Lids-Freezer/dp/B07NKMHHJH/ref=sr_1_6?crid=30WLPTXUJM04J&keywords=deli+pots+with+lids&qid=1684327908&sprefix=%2Caps%2C62&sr=8-6
Honestly did it the same way as you and it worked beautiful. I tried also poolish as Vito but struggled always qith the Hydration of 70%. They way you showed it 75% were no problem and i was amazed. Only question i have. After i try to form the Pizza like you at 15:15 i have some areas where too much are is and big air bubble build, which i don't see on yours or Vitos Pizzas. When i break these the dough gets totaly flat. Can you tell me how to avoid such thing that the crust still stays uniform ? Thanks in advance
Hi Makis ! Amazing ! So glad to hear that you had success with my video that just made my day. For the air pockets - it’s part of the crust so I would leave it as it is and cook it like that, that section will become a balloon in the crust and maybe get charred but it’s fine ! Keep up the good work ! Thank you I just love your comment
3hrs, wow, exactly what I’m looking for, I’ve been following Vito’s double fermentation recipe but never comes out that great and takes so long to do so something quicker would be great
What fantastic result!! Thanks for sharing your experience and knowledge!! Did you open the dough still cold straight from the fridge? Or it was left a bit at room temperature before cooking? What os the fridge temperature? Thanks !
Ive ony been doing poolish method but used that same flour last weekend and had best results yet... gonna give the biga method a go now after seeing your results 👍👏 i got a 25kg bag so lots to make haha
Hi, first of all - superb dough and pies, would love to achieve such result!!! My question - is it possible to prepare the biga dough without mixer? This preferment, as mentioned by someone above, is quite a difficult one to handle, and I'm not sure how to start. Should I first put the biga in additional water for few mins and then combine? Any other hints?
Thanks for the comment and question. Biga really needs a mixer to do it properly and adding extra water whilst may help could also hinder. I’d suggest doing a poolish instead of biga which I’ll cover sometime soon in a video
Thank you very much for quick reply! I think I'll have to try anyway, since there is already biga waiting for me in fridge. If there will be no further comment from me in this topic, it will mean I wasted 1kg of good flour.
Have you tried to use mozzarella which is not low moisture? I think that with an oven like that a regular mozzarella stored in water will be perfect and will now make a crust as it did in the first pizza.
Hey thanks for the comment and suggestion - I use regular mozzarella too, check out my next video when it’s posted soon as I’ll use both low moisture and regular in that one
Great pizza recipe, I've been using it to make my pizzas with successful results. Do you think I can also add a little bit of honey into my water, would it change anything?
Man you nailed it, this is hands down the best pizza video out there. Can you please write what is your room temperature (and what would be ideal)? Thanks a lot!
You made my day with this coment thank you ! Room temp is 18C and ideal is 20C but we can adjust our yeast content to account for the temperatures as well as rest times and fridge times. More yeast - less time.
They look lovely, but i have a question about the weights. You mentioned that 1kg makes 6x270g dough balls but that doesn't add up. Is it 1kg of flour that you are referring to, so when adding water the final big dough ball weighs about 1700g?
Thanks for your comment - it’s the total weight divided by 6 so we have 1000g flour and 750 water gives us 290g balls, if using a lower hydration of say 65% that gives 275g balls
Love the recipe. Two quick questions: It seems like you have different attachments on the mixer when you start and when you end. At what point did you switch to the dough hook and why? If using instant yeast, would you use the same amount or a little more, and would you just mix it in with the flour before pouring in the water?
Ciao bello !! Excelente video!! And please I have a question. If my room temp is 18 °c should I use 4 gr of fresh yeast or bring it up to 7 gr . I woul like to try this today and write back my results!! Grazie
@@THISISPIZZA Big Thanks I will try this, starting tomorrow! I've tried 80% hydration, only poolish, biga and poolish mix, 24 hours, 48 hours... bet I have never seen such gluten development. And let me tell you I have seen A LOT of italians on youtube making pizza... I even used to technical language.... "raddoppiare il volume" "doppo domani" "impastatricce" "passata" "burrata" "ottanta per cento" etc!!!!
@@THISISPIZZA Well, let me tell you something. I did this. It turns out AWESOME, but I think I screw it. I've never have in my hand such an ELAAASTIC dough and with that strength. But I think I ruined it. After the 24 hours resting/fermentation in the fridge. I take out the pizza and let the dough rest at room temperature till it reach the ambient temperature. (like 4 or hours), then I sparkle some flour in the table and put the dough and fold it two or three times in a ball shape and let it rest/ferment for 3 more hours... Some sections of my pizza got HUGE bubble and extreme gluten development, but other got little or no bubbles, to dense. I shouldn't let the second rise after the fridge and folding isn't' it?
On this occasion I didn’t rest it at room temperature at all. This is part of my process as fermentation still occurs slowly in the fridge over 24 hours
i rest it for 10 minutes, then work the dough, and rest it for 20 more minutes, it's much easier to work with after the resting, during the resting of the dough because of the high hydration it really works itself.
Hi, can you tell me one thing. After 24h in the fridge where you have already balls - do you making pizza from balls after taking them from the fridge, or you are taking the balls from the fridge, gave them 1 hour to warm up, and after this time you'r making pizza?
Amazing looking pizza!! May I ask what is the temperature of your water, room and refrigerator? These are all so important on fermentation time. Thanks!
Correct me if I'm wrong but you made a 75% dyration dough (500+250 ml COLD water to 1kg Caputo Pizzeria Blue). right? and you went with the Big fermentation over 24hrs. right? Impressive results.
Don’t worry hygiene is very important and we use anti bacterial hand wash before engaging with foodstuff and wash hands regularly during food preparation - thank you for your concern not it is not a problem.
can i ask when i order pizza in restaurants the cornicione is always crunchy, quite tough, hard to chew.. is it a mistake that they bake it to too crispy (the cornicione dries out) or is it what is it, or maybe the dough is a bit cold they dont let it rest at room temperature? I have to admit, I prefer the edge of the pizza to be a little raw and creamier than dry-baked.. from videos your cornicione looks perfect, easy to chew.. you got my sub, very nice pizzas
Thanks for the comment, the crust or cornice should be soft and crunch at the same time, the problem you have experienced is more than likely due to inexperienced pizza makers using a direct dough that hasn’t had the best hydration and maturation - the flour also plays a huge part as you can see in my other video which compares 4 flours on my channel. Good pizza isn’t that easy to find.
@essem now that’s a tricky question for a Neapolitan purist but I’m down with it and the closest comparable pizza to NY style is Pizza in Teglia - subscribe and I’ll do it sometime soon.
To me great dough makes great pizza, and of corse every ingredient is important as well , I really like to know what is the protein percentage of the flour, it should on the flour package !
Those are just perfect ❤❤❤ well done mate! Do you think it's possible to achieve same dough texture and consistency without a stand mixer and doing it by hand?
Thanks for your comment, I think it would be very difficult indeed by hand as Biga is super tough to knead. It’s worth trying but without a mixer I’d recommend a poolish pre ferment that I will cover in another video soon.
Biga is absolute top of pizza dough. I only made it once, because of time it takes and lack of my experience with it, so when I was making pizza party on my family or friend garden, I did no wanted to risk it, but I am going to master it in time, because it really makes corners next level. I do polish double fermentation, which also has nice results, but biga is just better.
i make 18 inch pizzas at home on a pizza steel well more like 18 x 16. i can get away with 400 grams of dough (i use bread dough) but I have reserved to making them 600-700 so they are easier to stretch. so far i am still having trouble getting the dough to stretch evenly without breaking .
hello, would it be possible to have the precise list of ingredients and their quantities as well as the resting times please? I tried several methods in order to have a dough worthy of the name and I must admit that the result you obtain is fantastic, I would like to reproduce it exactly like you. thanks in advance. very nice job 👌
Hi Rudy, thanks for the comment, all the info is in the video but I’ll put it here for you too. Biga 1kg 00 flour (caputo red) 500ml water 7g fresh yeast. Combine the flour water and yeast in a tupaware by shaking the mixture no kneading. Leave to rest 1-2hrs room temp and 24 in the fridge. Completion 250ml water 25g sea salt Remove the Biga from the fridge and tear it into smaller pieces and add to the mixer. Turn in the mixer and add the water little by little and just before the last bit of water add the salt. Mix until the dough is smooth. Remove the dough and rest it for 15-30 mins then stretch it. Fold it and let it rest for another 30 mins before making the balls. Put the balls in the fridge for 24 hrs and then make the pizza. I use it straight from the fridge I hope that works for you. Please come back and show us the results
biga is so annyoing to handle - adding water to a dry dough is working worse than the other way around. Therefore poolish is my way to go. :) Far less hazzle... Your pizza looks great though! And I got the same pizza peel.. haha
@@THISISPIZZA yea - varimixer right now. I mean your mixer is also complaining I think. :D looking for an update there but with poolish it's just easier.
@@THISISPIZZA Thanks for the answer I watch Vito Lacopelli and he makes thick crust but yours is another level 😄 I love Italy, I've been there many times and but never seen pizza like it 😀 Any recommendations?
What were the ingredients of the only pizza without tomato sauce. Was it just oil, parmesan, mozzarella, and basil or some kind of white sauce? Unbelievable pizzas.
@@THISISPIZZA Kompliment!👍 Dein Teig mit so viel Wasser lässt sich gut verarbeiten wie man sieht. Der ist homogen, klebt nicht zu stark und ist richtig "sexy" 😊.
Are you a Vito's student? 😜 Do you have a fetish for large crust? lol That dough that came out of the mixer... just beautiful. I was on the verge of tears... as always when I see a good looking, strongly gluten structured dough.
Hi Valeen thank you for taking the time to comment. Yes I am a disciple of maestro Vito and I’ve learned from others including Vincenzo Capuano, Salvatore Lionello as well as having been to Naples to learn from the best. As for large crusts this is a canotto style pizza and I love the high, light and flavoursome crust which is super easy to digest.
Good method. I also do it pretty much that way with biga which is also my preferred method. You execute the whole process well! Would be nice to see the credits to Roberto Susta for the biga no stress method though.
Se mi permetti solo una piccola critica. Ma perchè va di moda questo cornicione così grande? La pizza dov'è? Faccio fatica a vederla. La gente ama il condimento e gli ingredienti che trova sulla pizza non quanto siete bravi a fare il cornicione.
grazie per aver preso il tomo per commentare. il cornicione è una caratteristica forte di questo stile di pizza contemporanea o canotto di napoli ed è solo uno dei 3 stili di pizza napoletani. vi darò le parole se Raphael Bonneta uno dei pizzaioli più famosi di napoli. il sapore e l'aroma della crosta è divino, è morbida e croccante e leggera. mm! spettacolare! Raphael - “Stesso identico impasto. Steso in modo diverso. Entrambi hanno qualità appetibili per potenziali clienti. Ipotizziamo sulla pizza di sinistra ci faccio un grande lavoro (secondo me) vado a lavorare su una percentuale di farina andando a ricercare sicuramente anche un profilo organolettico, ma quello è davvero per i palati più attenti, ma più che altro vado a lavorare sulla scioglievolezza mettendo giù un fermento leggermente acido. Adesso se questo lavoro mi va bene, va bene al mio mercato non vedo perché dovrei andare a “sfruculiare” chi fà il prodotto come quello di destra? C’è ne per tutti, un solo parametro: QUALITÀ. Il resto lo lasciamo scegliere ai clienti. Buona vita a tutti ❤️”
Please make a video about your oven. Yours are some of the best videos I’ve watched!
I am Italian I must congratulate, that's wonderfully made.
Grazie mille! Tanti anni imperare
Hey man! I love to watch your channel, when will you bring more videos?
Thanks for the details in neapolitan pizza making process!
Happy I found this channel.
Me too ! Thanks for taking the time to comment and such a great comment
The most beautiful video I’ve seen recently. ❤
Subscribed.
Soft and crunchy i tried your recipe and techniques perfect
Amazing, thank you very much for responding with this comment. I wish I could see your pizza
My style of pizza. I do poolish and i try to leave as much crust as possible. The taste is just absolutely fantastic with next level pizza dough. Good work!
I like it - Next Level - that’s a vito’ism if I’m not mistaken
@@THISISPIZZA yes it is Vito.
@@mtrance1986 soft an crunchy at the same time
Ma sei un grande! Bravissimo!
Grazie Mille
Wow, what a recipe! The elasticity of my dough today was unreal 👌
Fantastic that you made it !! Well done !!
Looking amazing! I will give it a try :) thx for sharing! Ciao
Thank you ! Let us know how you got on :)
thats a beautiful full pizza! Just subscribed cant wait for more! Bravo!
Grazie Stefano !
Wow , very professional ❤ from italy Italia 🇮🇹
Grazie mille!
Do you use the doughballs straight put of the fridge or do they rest?
You can use them from the fridge but it is better to rest them for an hour
Beautiful pizza!
Thank you !
I always use their blue pizzeria flour. I tend to do a starter of some kind (normally a poolish) with all the yeast for the recipe, and mature it for up to 24 hours. In the Caputo instructions, they suggest 70% hydration, but I have found that 75% worked better. Since I am making for home, I make smaller quantities. But so I don't have to work with TOO small a quantity I bake any remaining 250g balls as small loaves on the stone after I have made the pizza. I turn down the temp for those. The small round loaves are wonderful. If I use a poolish, then I don't use a mixer for the second stage - no need. Or no knead, perhaps!!
Thanks for taking the time to write such a concise comment. I really like your approach and I find that biga gives a nicer crust and is my preferred pre fermentation method. I will be covering Poolish in another video.
My favourite is red caputo. Instead of small loaves I make calzone for next day breakfast if people are full and I still have dough and everything else.
Good Job! From Italy!
Grazie Mille ! Don’t forget to like and subscribe!
Please do a detailed video about your oven, materials, set up, etc.!!!
That’s a great idea - I’m on it
@@THISISPIZZA costs? also, what else do you cook in the pizza oven? What wood do you use? Is it worth having one if you have the space? Do you use it year round or only on certain times of the year? Thank you!
Lovely balls mate ☺ - would appreciate a link (if you have one) to those clear pots and the bottle you use for Olive oil. Great content.
Hi Phil, many thanks, youcan get the pots here - www.amazon.co.uk/Plastic-Food-Containers-Lids-Freezer/dp/B07NKMHHJH/ref=sr_1_6?crid=30WLPTXUJM04J&keywords=deli+pots+with+lids&qid=1684327908&sprefix=%2Caps%2C62&sr=8-6
Honestly did it the same way as you and it worked beautiful. I tried also poolish as Vito but struggled always qith the Hydration of 70%. They way you showed it 75% were no problem and i was amazed. Only question i have. After i try to form the Pizza like you at 15:15 i have some areas where too much are is and big air bubble build, which i don't see on yours or Vitos Pizzas. When i break these the dough gets totaly flat. Can you tell me how to avoid such thing that the crust still stays uniform ? Thanks in advance
Hi Makis ! Amazing ! So glad to hear that you had success with my video that just made my day. For the air pockets - it’s part of the crust so I would leave it as it is and cook it like that, that section will become a balloon in the crust and maybe get charred but it’s fine ! Keep up the good work ! Thank you I just love your comment
great video thanks for sharing.....do you have a link for the fior di latte? TIA
I got it from my local cheese store so no link I’m afraid but if you google you will find it
Wow, amazing pizza, would love to see how your poolish style pizza comes out, not sure I can do a biga as no mixer
Thank you ! Ok you set the stage, I’m in the middle of editing my next video “NeapolitanPizza In Just 3 hours” the next one will cover poolish
3hrs, wow, exactly what I’m looking for, I’ve been following Vito’s double fermentation recipe but never comes out that great and takes so long to do so something quicker would be great
outstanding
Thank you !
That s a really Good pizza, well done!!!
Complimenti 👏
Grazie Mille Michele !
Surely you must rest the dough balls after taken them out of the fridge and before you stretch them and bake them, how long is that for you?
And in most cases, I use them directly from the fridge. They’ve already been arrested for 24 hours so fermentation is complete.
What fantastic result!! Thanks for sharing your experience and knowledge!!
Did you open the dough still cold straight from the fridge? Or it was left a bit at room temperature before cooking?
What os the fridge temperature?
Thanks !
Thank you very much for your comment. I opened the do directly from the fridge as at this hydration the dough is very loose.
Ive ony been doing poolish method but used that same flour last weekend and had best results yet... gonna give the biga method a go now after seeing your results 👍👏 i got a 25kg bag so lots to make haha
Do you think it work as well with dry yeast?
Got to love your comment - be sure to let me know how your Biga goes !
Hi, first of all - superb dough and pies, would love to achieve such result!!!
My question - is it possible to prepare the biga dough without mixer? This preferment, as mentioned by someone above, is quite a difficult one to handle, and I'm not sure how to start. Should I first put the biga in additional water for few mins and then combine? Any other hints?
Thanks for the comment and question. Biga really needs a mixer to do it properly and adding extra water whilst may help could also hinder. I’d suggest doing a poolish instead of biga which I’ll cover sometime soon in a video
Thank you very much for quick reply! I think I'll have to try anyway, since there is already biga waiting for me in fridge. If there will be no further comment from me in this topic, it will mean I wasted 1kg of good flour.
Is this caputo pizzaria or caputo classico flour? As they changed the colours of the bags. So we cannot refer to red or blue anymore. Thanks!
Pizzeria
@@THISISPIZZA thanks! I will try to recreate your recipe with the caputo nuvola flour, any changes you would recommend for that flour? Thanks!
great dough!
Thank you ❤
is fermentation giving more taste the more days u leave it?
Yes it does but 72 hrs is the maximum
Fantasticissimo!!! Master at your craft‼️💖
Thank you Gail !
Have you tried to use mozzarella which is not low moisture? I think that with an oven like that a regular mozzarella stored in water will be perfect and will now make a crust as it did in the first pizza.
Hey thanks for the comment and suggestion - I use regular mozzarella too, check out my next video when it’s posted soon as I’ll use both low moisture and regular in that one
Great pizza recipe, I've been using it to make my pizzas with successful results. Do you think I can also add a little bit of honey into my water, would it change anything?
Adding honey is possible but reduce yeast a little ;)
hi what is the recpt of the doug i can not see ?
It’s all in the video my friend. For the biga 1kg flour, 500ml water, 4g fresh yeast.
To complete the dough after 24-72 hrs 250g water 25g salt
Man you nailed it, this is hands down the best pizza video out there. Can you please write what is your room temperature (and what would be ideal)? Thanks a lot!
You made my day with this coment thank you ! Room temp is 18C and ideal is 20C but we can adjust our yeast content to account for the temperatures as well as rest times and fridge times. More yeast - less time.
Was that fresh yeast?
Can you tell us how much to use if it's not fresh? Thank you for a great presentation!
@@THISISPIZZA 👍
They look lovely, but i have a question about the weights. You mentioned that 1kg makes 6x270g dough balls but that doesn't add up. Is it 1kg of flour that you are referring to, so when adding water the final big dough ball weighs about 1700g?
Thanks for your comment - it’s the total weight divided by 6 so we have 1000g flour and 750 water gives us 290g balls, if using a lower hydration of say 65% that gives 275g balls
Love the recipe. Two quick questions:
It seems like you have different attachments on the mixer when you start and when you end. At what point did you switch to the dough hook and why?
If using instant yeast, would you use the same amount or a little more, and would you just mix it in with the flour before pouring in the water?
Have you done a 48 hour fermentation in the bowls instead of the 24 hour ?
What temperature was the oven?
430c floor temp and 485 dome temp
Measurements while making a lot noise..nice one.. Caputo 00? Manitoba?
Ciao bello !! Excelente video!! And please I have a question.
If my room temp is 18 °c should I use 4 gr of fresh yeast or bring it up to 7 gr .
I woul like to try this today and write back my results!!
Grazie
At that temperature, you can bring the yeast up a little bit, yes
It's possible to store the bigga in the fridge for 48 hours? 1 hours outside and then 47 in the fridge?
Yes indeed it is and it will make an even better flavour
@@THISISPIZZA Big Thanks I will try this, starting tomorrow! I've tried 80% hydration, only poolish, biga and poolish mix, 24 hours, 48 hours... bet I have never seen such gluten development. And let me tell you I have seen A LOT of italians on youtube making pizza... I even used to technical language.... "raddoppiare il volume" "doppo domani" "impastatricce" "passata" "burrata" "ottanta per cento" etc!!!!
@@THISISPIZZA Well, let me tell you something. I did this. It turns out AWESOME, but I think I screw it. I've never have in my hand such an ELAAASTIC dough and with that strength.
But I think I ruined it. After the 24 hours resting/fermentation in the fridge. I take out the pizza and let the dough rest at room temperature till it reach the ambient temperature. (like 4 or hours), then I sparkle some flour in the table and put the dough and fold it two or three times in a ball shape and let it rest/ferment for 3 more hours...
Some sections of my pizza got HUGE bubble and extreme gluten development, but other got little or no bubbles, to dense. I shouldn't let the second rise after the fridge and folding isn't' it?
Where can I buy these dough ball containers?
I don’t know where you are from but I bough them from a catering supplies shop, we call them Deli Pots
From where did you buy your oven ?
Creative outdoor living in Rotherham uk
How long do you sit them at room temperature on the counter before making pizza?
On this occasion I didn’t rest it at room temperature at all. This is part of my process as fermentation still occurs slowly in the fridge over 24 hours
@@THISISPIZZA wow interesting.
i rest it for 10 minutes, then work the dough, and rest it for 20 more minutes, it's much easier to work with after the resting, during the resting of the dough because of the high hydration it really works itself.
Thanks for the comment and I agree ! Resting the dough is essential to allow the gluten to build and the dough to relax
Look great .. this flour is gluten free?
I’m afraid it is not gluten free but I’ll see what I can do in the future with gluten free
Super result. The 460°c are the Problem for private ofen!!!😅😅😅
Private, Paula ? I’m lost enlighten me.
looks great but if you add a bit more condiments you will get a perfect crust-to-condiment ratio
Thanks for taking the time to comment :)
Hi, can you tell me one thing. After 24h in the fridge where you have already balls - do you making pizza from balls after taking them from the fridge, or you are taking the balls from the fridge, gave them 1 hour to warm up, and after this time you'r making pizza?
Direct from the fridge on this occasion. At 75% hydration the dough is very loose and can be shaped from the fridge
@@THISISPIZZA thank you 🥰 there is few hours to bake 😊 i will write a comment how was it done 😉
What mixer is that?
Buffalo 7lt planetary mixer
how is diameter of round pizza balls plastic container, pls? THX
Balls are 280g usually, containers are 16oz deli pots
Amazing looking pizza!! May I ask what is the temperature of your water, room and refrigerator? These are all so important on fermentation time. Thanks!
Sure, cold tap water, room is 18c fridge is 5c
Correct me if I'm wrong but you made a 75% dyration dough (500+250 ml COLD water to 1kg Caputo Pizzeria Blue). right? and you went with the Big fermentation over 24hrs. right?
Impressive results.
Wich machine is that
It’s the Buffalo 7lt planetary mixer
Beautiful pizza ! Sir, May I ask you use dry yeast or fresh yeast?
I used fresh yeast for this video. If using dry use half the amount
@@THISISPIZZA Thank you Sir. And may I use half of the recipe to do it?
Yes of course
Must vi have wedding ring on finger full with bakteris , is it helping yeasting proses?
Don’t worry hygiene is very important and we use anti bacterial hand wash before engaging with foodstuff and wash hands regularly during food preparation - thank you for your concern not it is not a problem.
At what stage can i freeze these dought balls? I'll never use 6 of them for one meal?
can i ask when i order pizza in restaurants the cornicione is always crunchy, quite tough, hard to chew.. is it a mistake that they bake it to too crispy (the cornicione dries out) or is it what is it, or maybe the dough is a bit cold they dont let it rest at room temperature?
I have to admit, I prefer the edge of the pizza to be a little raw and creamier than dry-baked.. from videos your cornicione looks perfect, easy to chew..
you got my sub, very nice pizzas
Thanks for the comment, the crust or cornice should be soft and crunch at the same time, the problem you have experienced is more than likely due to inexperienced pizza makers using a direct dough that hasn’t had the best hydration and maturation - the flour also plays a huge part as you can see in my other video which compares 4 flours on my channel. Good pizza isn’t that easy to find.
@@THISISPIZZA hi there - can you repaly to my comment? I will be vert grateful. Today i will make balls and tommorow i will bake IT. Thank you!
Sometimes restaurants use some shortening in the dough which will make the crust crispy
You ever tried making new york style?
@essem now that’s a tricky question for a Neapolitan purist but I’m down with it and the closest comparable pizza to NY style is Pizza in Teglia - subscribe and I’ll do it sometime soon.
@@THISISPIZZA subscribed already. Saw a video a couple of weeks back and was mesmerised by the way you stretched the dough
Hey, what is your kneader ?
I’m using the buffalo 7lt planetary mixer.
To me great dough makes great pizza, and of corse every ingredient is important as well , I really like to know what is the protein percentage of the flour, it should on the flour package !
Thanks for the comment, I only use the best flours for my pizza and this is a flour with a 13.5% W280 rating
Temperature cooling? How long out off fridge? Thx
Stretch it as far as you can in the space that you have you can always do this twice in order to achieve the same result
From an Italian, of course pizza lover, congratulation for the result ! 🔝🔝🔝
Grazie Mille ! 🎉
Those are just perfect ❤❤❤ well done mate! Do you think it's possible to achieve same dough texture and consistency without a stand mixer and doing it by hand?
Thanks for your comment, I think it would be very difficult indeed by hand as Biga is super tough to knead. It’s worth trying but without a mixer I’d recommend a poolish pre ferment that I will cover in another video soon.
@@THISISPIZZAyes, I always use poolish method, but seeing your pizza crust made my mouth water :) that's why I asked. Can't wait for another video.
real puff g, keep on with the content!
Thank you - next video in a few days ! Will it be a deep dive in to Biga or will I cover poolish......
you used 4 grams of fresh yeast. how much should i use of dry yeast?
I have been using poolish but tried this method for the first time and had the best crust yet.
Amazing - I’m pleased that you got something from my video. Totally stoked !
Biga is absolute top of pizza dough. I only made it once, because of time it takes and lack of my experience with it, so when I was making pizza party on my family or friend garden, I did no wanted to risk it, but I am going to master it in time, because it really makes corners next level. I do polish double fermentation, which also has nice results, but biga is just better.
With dry yeast, 3mg or 4mg?
i make 18 inch pizzas at home on a pizza steel well more like 18 x 16. i can get away with 400 grams of dough (i use bread dough) but I have reserved to making them 600-700 so they are easier to stretch. so far i am still having trouble getting the dough to stretch evenly without breaking .
You are using the wrong flour or making the wrong dough if that happens. Try caputo pizzeria flour and follow my recipe and it will change your game
hello, would it be possible to have the precise list of ingredients and their quantities as well as the resting times please? I tried several methods in order to have a dough worthy of the name and I must admit that the result you obtain is fantastic, I would like to reproduce it exactly like you. thanks in advance. very nice job 👌
Hi Rudy, thanks for the comment, all the info is in the video but I’ll put it here for you too.
Biga
1kg 00 flour (caputo red)
500ml water
7g fresh yeast.
Combine the flour water and yeast in a tupaware by shaking the mixture no kneading.
Leave to rest 1-2hrs room temp and 24 in the fridge.
Completion
250ml water
25g sea salt
Remove the Biga from the fridge and tear it into smaller pieces and add to the mixer.
Turn in the mixer and add the water little by little and just before the last bit of water add the salt.
Mix until the dough is smooth.
Remove the dough and rest it for 15-30 mins then stretch it. Fold it and let it rest for another 30 mins before making the balls.
Put the balls in the fridge for 24 hrs and then make the pizza.
I use it straight from the fridge
I hope that works for you. Please come back and show us the results
@@THISISPIZZA will it work good with Caputo Pizzeria Blue?
@@THISISPIZZA also what % of hydration is this recipe?
@@rlucho55575%
@@shorter72 thanks sir
Cooking this tonight cheers Ron. From Ilan's mate
How did it work out ?
@@THISISPIZZA better than my pizzas from work Bellissimo
Bravissimo 👏🏻
Grazie Ivan !
"Soft and Chruncy at the same time" From Vito :) İf you gentle the pizza , the pizza gentle to you :)
Yes from Vito lol😂
biga is so annyoing to handle - adding water to a dry dough is working worse than the other way around. Therefore poolish is my way to go. :) Far less hazzle...
Your pizza looks great though! And I got the same pizza peel.. haha
Do you use a stand mixer ?
@@THISISPIZZA yea - varimixer right now. I mean your mixer is also complaining I think. :D looking for an update there but with poolish it's just easier.
Ever ttied to add the remaining water to the biga, let it rest for approx. 15-20min (@10-17C) and then put it in the mixer? Give it a try.
@@oly7744 nice - will do.. thanks!
Too much crustdough for my liking but im sure the topping section tastes great
You have to taste it to believe - trust me it’s amazing
Maybe to much crust? Did anyone think of that :D Anyone you are the master.
Thanks for the comment, the crust is intentional with this style of pizza called “canotto” pizza - loosely translated to “life raft pizza” in Italy
@@THISISPIZZA Thanks for the answer I watch Vito Lacopelli and he makes thick crust but yours is another level 😄 I love Italy, I've been there many times and but never seen pizza like it 😀 Any recommendations?
Canotto style Pizza 🍕 looks absolutely amazing 🤩
Man you are close to perfection 👍🏻
Grazie mille!
29 April 2023
@@THISISPIZZA thanks for it 🤩
You made your pizza oven yourself? Or you can buy it somewhere?
You are doing amazing work man, some pizzeria’s won’t reach your level of perfection
@Adam.H Thank you so kindly for saying that. My oven is a Di Fiori Speedy Due from Bella Italia herself
What were the ingredients of the only pizza without tomato sauce. Was it just oil, parmesan, mozzarella, and basil or some kind of white sauce? Unbelievable pizzas.
Yes for most of them it was but I also made a white pizza using a blend of Gorgonzola and Fior Di latte
This video is heading straight to 500,000 views
That would be a nice thing
Looks great! Just a personal preference but I would make the edge slightly smaller and use 30-50% less tomato sauce.
Thanks for your comment ! The crust is simply Devine - wish you could taste one
Posso finire l impasto a mano ?
Troppo difficile a mano
Waooowwww!!
Thank you !
I will be trying this soon! Time to fire up my oven! question - is that your own pizza sauce?
Yes it is simply polpa Di san marzano
Super pizza!!! :))))
Thank you, Anita
⚡️
My dream, is to one day find a women who treats me like this guy treats pizza crust. 😜
Ok I’ll go with that !
fantastic
Thank you ❤
Wow, die Pizza sieht hammermässig aus! 😍 Was ist der Wasser Anteil? Das habe ich nicht verstanden.
Danke ! 75%
@@THISISPIZZA Kompliment!👍 Dein Teig mit so viel Wasser lässt sich gut verarbeiten wie man sieht. Der ist homogen, klebt nicht zu stark und ist richtig "sexy" 😊.
yeast melts a little it DISSOLVES❤😂
Eh semantics lol
marble as a worktop ???
Congratulation
Thank you it is granite
Are you a Vito's student? 😜
Do you have a fetish for large crust? lol
That dough that came out of the mixer... just beautiful. I was on the verge of tears... as always when I see a good looking, strongly gluten structured dough.
Hi Valeen thank you for taking the time to comment. Yes I am a disciple of maestro Vito and I’ve learned from others including Vincenzo Capuano, Salvatore Lionello as well as having been to Naples to learn from the best.
As for large crusts this is a canotto style pizza and I love the high, light and flavoursome crust which is super easy to digest.
Good method. I also do it pretty much that way with biga which is also my preferred method. You execute the whole process well!
Would be nice to see the credits to Roberto Susta for the biga no stress method though.
Thank you very much for your comments I’m doing a deep dive on biga how in my next episode where appropriate credits are given.
That looks absolutely DELICIOUS! 🤤🤤🤤
Thank you ❤
@@THISISPIZZA what topping base did u use on the white pizza?
Pure san marzano tomatoes, Parmesan, basil, olive oil for the base topping.
@@ll_spud for the white pizza Gorgonzola, Fior Di latter, Parmesan basil and olive oil
lo potevi fa più grosso quel cornicione così potevi attraversà lo stretto della manica
Grazie per il commento, sono felice che tu identifichi correttamente il tipo di pizza come pizza canotto - bello scherzo
Do you personally like so much a crust and very little pizza toppings? You should consider just baking bread.
Pls recipe )
This guy fucks. Makes better pizza than many high profile youtubers.
Se mi permetti solo una piccola critica.
Ma perchè va di moda questo cornicione così grande? La pizza dov'è? Faccio fatica a vederla. La gente ama il condimento e gli ingredienti che trova sulla pizza non quanto siete bravi a fare il cornicione.
grazie per aver preso il tomo per commentare. il cornicione è una caratteristica forte di questo stile di pizza contemporanea o canotto di napoli ed è solo uno dei 3 stili di pizza napoletani. vi darò le parole se Raphael Bonneta uno dei pizzaioli più famosi di napoli. il sapore e l'aroma della crosta è divino, è morbida e croccante e leggera. mm! spettacolare!
Raphael -
“Stesso identico impasto.
Steso in modo diverso.
Entrambi hanno qualità appetibili per potenziali clienti.
Ipotizziamo sulla pizza di sinistra ci faccio un grande lavoro (secondo me) vado a lavorare su una percentuale di farina andando a ricercare sicuramente anche un profilo organolettico, ma quello è davvero per i palati più attenti, ma più che altro vado a lavorare sulla scioglievolezza mettendo giù un fermento leggermente acido.
Adesso se questo lavoro mi va bene, va bene al mio mercato non vedo perché dovrei andare a “sfruculiare” chi fà il prodotto come quello di destra?
C’è ne per tutti, un solo parametro:
QUALITÀ.
Il resto lo lasciamo scegliere ai clienti.
Buona vita a tutti ❤️”
Ma cose'?
Pizza Canotto ! Grazie