Soo , I've noticed there's been quite a demand for dough-making, so I've put together this small guide with precise quantities, temperatures, and steps to create an authentic Neapolitan pizza. The price is $2; let me know what you think ;)🙃 pizzaguide.sellfy.store/p/how-to-make-the-perfect-neapolitan-pizza-with-biga/
Great looking dough. no timings after the BIGA. What was final dough temp when fully mixed. was it still 20c? 9:25 how long in fridge before balling? 11:23 what temp did you store the balls at and for how long? finally. once out of storage how long before stretching? been trying to find a decent BIGA recipe. Thanks
Arcadiarugspa, So far my best biga vid to date is Roma Food channel (they just made it) and look up video titled "How to Make Neapolitan Pizza Dough (biga recipe) in a Neapolitan Pizzeria in Rome, Italy 🇮🇹". You can turn on closed captions and you can read it in English.
let's say that this video focused a lot on making the dough in a "pleasant to look at" way, maybe in the not too distant future I will also make one with ovens that can easily be purchased online and mixers that are perhaps more accessible in price, what do you think?
Emilio you are killing it dude! 💪🏻 your process and final pizza is pure fire 🔥 Also I really like your POV content - you can tell from a far that you are a pizzaiolo for life!
depends by the temperature mostly, let's say that for a dough that normally needs to rise for eight hours with an internal temperature of 22/25 degrees, I would say 3g of yeast per kg of flour :)
The timing after the Rinfresco is missing.. how long did it stay in the fridge till balling and whats the proofing time then in the fridge again? :) Do you bake it as cold as it comes out of the fridge or let it warm up? Great Video!
Before balling just put in fridge for 30 mins to an hour to make it easier to handle when balling. After balling keep in fridge up to 24 hours really. They will pull trays out and room temp them for a few hours before using.
Ciao! Ma una volta chiuso l'impasto al rinfresco, lo metti in frigo per quanto tempo prima dello staglio? E poi dopo lo staglio metti subito in frigo per quanto altro tempo? Ti ringrazio
Is the spatula you use for picking up the dough a particular type for food, or is it just something from a hardware store? It looks like a tool for doing drywall!
excellent observation, yes it is a builder's spatula, obviously it has never been used for that but developed specifically for pizzas, unlike the ones they sell specifically for pizzerias, this one is much more flexible.
Alright. Do you use same flours for bigga and final dough ? Do you think its possible to knead bigga + flour by hands for small quantities ? Thx a lot.
@@emilivp is this writing for manual kneading? What I'm interested in is how many hours do you put the dough back in the fridge after machine kneading?
Such a good video I had to watch it again! What % hydration is this dough? How many pizzas do you get from this batch? You are a perfectionist! Keep up the good work. Hope your boss appreciates you.
@@emilivpThanks for your answer Sir, I'm asking for real quantity of yeast in video, your pute in your biga 6 kg of flour and 3kg of water, my question is how many grams of yeast you pute in biga, thanks for you again
Great video man! I am trying each recipe and flour I can my hands on. What flour are you using for the biga? (Caputo nubola super?) And which one for the final dough?(caputo pizzaria?) Thanks a lot mate!
@@emilivp grazie a te! ho controllato la ricetta e credo ci sia un refuso sulle dosi di sale; 1,6 grammi sembrano pochi, dal video credo siano 25g/kg di farina. Poi avrei due domande, se possibile: quanto fai durare la puntata? dopo lo staglio a che temperatura stazionano i panetti in frigo? Grazie e buon lavoro!
The % of yeast in the recipe to video is different. You added roughly 19g of yeast in first batch and about 30-40 in second phase. Low and High, but in recipe its High and Low. Is that the secret? lol
let's say that the trick doesn't exist, you just need to know when is the right way to insert the water, and basically have a well-made "biga", you can also reproduce it with a home mixer, Do you want to see it done with home equipment too? let me know.😉😊
Nice! In description salt is 1.6 do you mean 16 grams? When sharing recipe please tell for how many pizzas is it. Cheap spiral mixer test would be nice. Of course it's difficult say anything about durability what is very important in long run. Keep going!
Here it is mannn, We got the boxes for the dough from one of our suppliers, but if you need those from home, just search for them on Amazon directly with "dough box"
Merhaba, thank you for the video and the description above. But i am not sure if the salt amount is corect as 1.6 gr? Biga will be rest at least 12 hours in the fridge but what about after rinforce and balling? Selamlar from Türkiye
Emilio..... not sure but did your recipe work out to be 70% hydration..... i haven't had much success with others at that level... will your style be ok with about 60-65% ... still learning my friend...
i mean, one of the biggest problems of poolish is the fact that is made in 100/100 water/flour, so when u make it (especially in big quantities) it’s almost impossible to not a mess while trying to remove it from the mixer, obviously because most of it would seems like a cream😂
first of all thank you for all these words, second of all, aromas, it is much chewier on the palate and then personally I love that the rind "grows" so much :)❤
Ingredients for a total of 1000g of Tipo 0 flour: Biga: 500g Tipo 0 flour 2.5g yeast 250ml lukewarm water Rinfresco: 500g flour (250g Tipo 00, 250g Tipo 1) 1.3g yeast 450ml water 30ml water 1.2g salt
let's say that this video focused a lot on making the dough in a "pleasant to look at" way, maybe in the not too distant future I will also make one with ovens that can easily be purchased online and mixers that are perhaps more accessible in price, what do you think?
we use that to prevent the structure in the crust :), otherwhise the cutter is gonna "flat" that crust, the scissors dosent have that problem, hope i have explained my self well
@@emilivp thanks but I see you put lievito 2 times. First time in the preferment and one time when you make impasto. Which time is 18 grams and other time is how much please? Thank you
Fratello questa non è pizza Napoletana,questa è un'altra tipologia di pizza,ti prego non chiamarla pizza napoletana. La pizza napoletana è acqua,sale, lievito e farina.
Soo , I've noticed there's been quite a demand for dough-making, so I've put together this small guide with precise quantities, temperatures, and steps to create an authentic Neapolitan pizza. The price is $2; let me know what you think ;)🙃
pizzaguide.sellfy.store/p/how-to-make-the-perfect-neapolitan-pizza-with-biga/
store doesnt exist :/
Hi the store does not exist, any links to the recipe? Thanks!
Do you have a fresh link?
The opening biga shot was awesome. Pizza looks and probably tastes phenomenal.
Great looking dough. no timings after the BIGA. What was final dough temp when fully mixed. was it still 20c? 9:25 how long in fridge before balling? 11:23 what temp did you store the balls at and for how long? finally. once out of storage how long before stretching? been trying to find a decent BIGA recipe. Thanks
Arcadiarugspa, So far my best biga vid to date is Roma Food channel (they just made it) and look up video titled "How to Make Neapolitan Pizza Dough (biga recipe) in a Neapolitan Pizzeria in Rome, Italy 🇮🇹". You can turn on closed captions and you can read it in English.
Yeah made that last week. nuvola super. He's good at balling up. the guys running on rocket fuel, what a guy.@@TakeNoneForTheTeam
let's say that this video focused a lot on making the dough in a "pleasant to look at" way, maybe in the not too distant future I will also make one with ovens that can easily be purchased online and mixers that are perhaps more accessible in price, what do you think?
@@emilivp I think YES! Most of us have Ooni ovens at home, trying to replicate what you do. More details for us, please!
You're a hero for showing this. Thankyou!
Emillio thank you for your great teaching.
thanksss much love🧡
My question is …who taught you all this….you look like a person with a lot of passion for his craft.
Probably the guy how employes him in the pizzaria?
nop, In December 2021 I completed a course for specialization in the preparation of doughs and management/preservation of ingredients. :)
@@emilivpwhere did you take the course and which one was it
@@emilivphey man! Would you mind share the courses name please? I would love to do this course!
Very cool video and mouth-watering pizza at the end! Excellent work 👍👍
Che bello vedere un ragazzo cosí giovane preparato, veloce ed appassionato. Bravo!
i really love your method could you give me the measurements for 1 kg of flour please?
Also do you leave in fridge overnight after rinfresco?
Also what hydration is this mix? When I make it it’s very sticky
That's really a nice video, how much yeast did you use in the biga and the dough?
that's a secret 👀
Beau travail Emilio bravo, par contre normalement la biga ne doit pas plutôt se mettre dans un contenant haut et non large?
thank you emilio for making pizza for us... You are the best horse in the world!!!
ti voglio bene fratè
Your bigga turned out very good! Well done ❤
heyy thanks man ❤👀
What flour do you use for your bigga?
Emilio you are killing it dude! 💪🏻 your process and final pizza is pure fire 🔥
Also I really like your POV content - you can tell from a far that you are a pizzaiolo for life!
Bellissimo lavoro👏🏼
Thank you Emilio. You are a great man!!
you sure i am?🤠 btw thanks mannn
What a great work very impressive wow mashallah!!
Is it 24h at all from preparing to coocking?
very delicious looking dough.
How many grams of yeast should I add?
depends by the temperature mostly, let's say that for a dough that normally needs to rise for eight hours with an internal temperature of 22/25 degrees, I would say 3g of yeast per kg of flour :)
Adorei esse vídeo incrível
I will start to like and subscribed all your videos,your good man.😀
Great Video, thanks!
Is 1.6g salt correct? Or is it supposed to be 16g?
Adorei o vídeo.
Adorei o video
The timing after the Rinfresco is missing.. how long did it stay in the fridge till balling and whats the proofing time then in the fridge again? :) Do you bake it as cold as it comes out of the fridge or let it warm up? Great Video!
Before balling just put in fridge for 30 mins to an hour to make it easier to handle when balling.
After balling keep in fridge up to 24 hours really.
They will pull trays out and room temp them for a few hours before using.
I like your video but how much yeast do you use please?
very nice, will try make some for the family myself at home 😊🤗😌
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How much yeast do you use in the second step? After the Biga is made?
Che bello! Bravissimo!!
grazieeee gentilissima✌❤
Ciao… ma quando è estate e fa caldo come gestisci la biga?
Grazie
I like your video's...u know what u doing and thanks for sharing your knowledge with us ...keep your video's coming 😊
heyy for sure man, thanks for the love :)
what is the temperature of the dough you take out for baking?
only thing missing are the fresh yeast quantities. great video. in bocca al lupo fra!
Btw, the thumbnails are clean af!
i was thinking that no one even noticed, thanks man for the support, :)❤️
Thank you for this video. Can you write how many yeat you put on second bach ? And CT temperature or..? Thank you
check out the description, maybe I'll make a more specific video in the future :) let me know if you'd be interested in watching it😊👀
@@emilivp hello mate,nice work but i cant found the description? is still available the page?
Ciao! Ma una volta chiuso l'impasto al rinfresco, lo metti in frigo per quanto tempo prima dello staglio? E poi dopo lo staglio metti subito in frigo per quanto altro tempo? Ti ringrazio
allora io lo lascio 15/20 minuti in frigo prima di stagliarlo, poi in frigo finché non cresce (con la quantità di lievito presente ci impiega 8 ore)
Is the spatula you use for picking up the dough a particular type for food, or is it just something from a hardware store? It looks like a tool for doing drywall!
And that matters how exactly? You can cut a sausage with a Swiss army knife, or an axe. Whatever gets the job done
@@jelly.1899 it’s just a question.
excellent observation, yes it is a builder's spatula, obviously it has never been used for that but developed specifically for pizzas, unlike the ones they sell specifically for pizzerias, this one is much more flexible.
@@emilivp thanks!
Going to try a smaller version of this recipe with the family 😁
o yeah, let me know how it goes man :)
Alright.
Do you use same flours for bigga and final dough ?
Do you think its possible to knead bigga + flour by hands for small quantities ?
Thx a lot.
Looks fantastic!👍
thankss mannn❤
How much yeast do you use?
Do you prefer Biga over Poolish? And why?
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Hi i bought the pizza guide, i open the gumroad select the guide and dont show anything..
heyy, i’m sorry, i’m gonna fix it as soon as possible, my bad.
@@emilivp thank you
@@emilivp I'm waiting.. or cash back pls
doneee, sorry for the delay :(
@@emilivp is this writing for manual kneading?
What I'm interested in is how many hours do you put the dough back in the fridge after machine kneading?
Me interesa muchisimo saber las cantidades que usas y los tiempos, un regalo por el precio q dices
Such a good video I had to watch it again!
What % hydration is this dough?
How many pizzas do you get from this batch?
You are a perfectionist! Keep up the good work. Hope your boss appreciates you.
read the description?
@@tomikuzmanicare you telling me to read the description?
Looks like 73% hydration
At least 70% , not much more
75%. 6kg flour in biga, another 6 in final dough. 3 kg water in biga, 6 in final dough (12 flour 9 water)
Complimenti e grazie per aver condiviso la preparazione dell'impasto.
grazie a te :) se ti dovesse servire qualcosa non esitare a chiedere
looks great and professional results, for sure i am gonna learn from you
do you really think that? thankssss , it wasn't super easy to make so thanks for the compliment, if you need anything don't hesitate to ask :) 💖
@@emilivpwhat temp is your fridge at?
How many grams did you put yeast please
Been waiting for this! Nice Emilio
heyy thanks man :) love to see that you like it.. I hope ahahha
Song name in the beginning?
Hi Sir, you're making a wonderful job, congratulations from Algeria, please how many grams of yeast you pute in your Biga and final dough, thank you
check the description :) and thanks for the kind words👀
@@emilivpThanks for your answer Sir, I'm asking for real quantity of yeast in video, your pute in your biga 6 kg of flour and 3kg of water, my question is how many grams of yeast you pute in biga, thanks for you again
Quanto lo fai stare in frigo in massa?
Only 1.6 gr of salt?
Great video man! I am trying each recipe and flour I can my hands on. What flour are you using for the biga? (Caputo nubola super?) And which one for the final dough?(caputo pizzaria?)
Thanks a lot mate!
2kg flour recipe please
video molto bello Emilio, complimenti. Quanto lievito nell'impasto finale? è l'unico che non sono riuscito a leggere
heyy grazie gentilissimo :) comunque per la ricetta guarda la descrizione
@@emilivp grazie a te! ho controllato la ricetta e credo ci sia un refuso sulle dosi di sale; 1,6 grammi sembrano pochi, dal video credo siano 25g/kg di farina. Poi avrei due domande, se possibile: quanto fai durare la puntata? dopo lo staglio a che temperatura stazionano i panetti in frigo? Grazie e buon lavoro!
The % of yeast in the recipe to video is different. You added roughly 19g of yeast in first batch and about 30-40 in second phase. Low and High, but in recipe its High and Low. Is that the secret? lol
in his recipe he uses 3 grams per kilo and only adds a kilo of flour to make the dough but
Hello, nice videos! What makes the dough so nice and shiny? Can it only be solved with an industrial kneader?
let's say that the trick doesn't exist, you just need to know when is the right way to insert the water, and basically have a well-made "biga", you can also reproduce it with a home mixer, Do you want to see it done with home equipment too? let me know.😉😊
@@emilivpIt sounds interesting, I would definitely be interested, I think not only me :)
some serious fermentation going on there, very very cool!
ey ey ey thanks man :)
Nice! In description salt is 1.6 do you mean 16 grams? When sharing recipe please tell for how many pizzas is it.
Cheap spiral mixer test would be nice. Of course it's difficult say anything about durability what is very important in long run.
Keep going!
Nice! How long do you keep dough in fridge after you mix biga with rest of the flour?
usually around 6/7 hours, from 1pm until 7pm :)
Muito bom, gostei
Perfect biga bet that's smells so nice and fresh looks great man as always
heyyy thanks man, do you like it?
@@emilivp hell yeah I'm always trying to pick up tips and tricks of the trade I appreciate the video
Ciao, complimenti per il video. Probabilmente hai sbagliato a scrivere la quantità di sale. Saluti.
vai corretta, grazie per i complimenti :)❤👀
No description on how its.made? Temperatures , how kuch yeast and stuff
If ye know ye know Chucky. This is about the style of it
@@dublindave78 Yet he still won't reply to his lies it's in description
Hello, thanks for the recipe, I think there is a mistake in the salt amount written in the description. It should be near 37-40g I guess.
yeah sorry it was my mistake, for every kg of flour u must use 25gr of salt :)
nice video
thanks man i appresciate that 😁
Can i have the name of your dough box? Thank you!!
Here it is mannn, We got the boxes for the dough from one of our suppliers, but if you need those from home, just search for them on Amazon directly with "dough box"
nice edits 👌👌
I was just hoping someone would tell me😂, thank you very much :)💗
Merhaba, thank you for the video and the description above. But i am not sure if the salt amount is corect as 1.6 gr? Biga will be rest at least 12 hours in the fridge but what about after rinforce and balling? Selamlar from Türkiye
per favore, write the recipe there some parts we don't know, Grazie mile Michel
please write the recipe
yeah check the description :)
@@emilivpThere is nothing there
Emilio..... not sure but did your recipe work out to be 70% hydration..... i haven't had much success with others at that level... will your style be ok with about 60-65% ... still learning my friend...
dieser pizzateig ist ein originaler gutes gelingen
Hey, danke, ich hoffe, es hat dir geholfen.😉
Bravo 👏🏻
Heyy grazie :)💖
@@emilivp no worries 🤝
When you put the biga in the fridge, you didn’t put any holes in the plastic? Is that because it went into the fridge?
Is there a huge difference between biga and poolish
i mean, one of the biggest problems of poolish is the fact that is made in 100/100 water/flour, so when u make it (especially in big quantities) it’s almost impossible to not a mess while trying to remove it from the mixer, obviously because most of it would seems like a cream😂
@@emilivp That is true 🤣. Great work loved the videos
How much ist
what?
Great vid Emilio Thankyou, dough comes out strong, elastic and soft…do you prefer Biga just for extra taste or other reasons?
first of all thank you for all these words, second of all, aromas, it is much chewier on the palate and then personally I love that the rind "grows" so much :)❤
Bello impasto ❤🇮🇹💯
grazieeee 💕
Ingredients for a total of 1000g of Tipo 0 flour:
Biga:
500g Tipo 0 flour
2.5g yeast
250ml lukewarm water
Rinfresco:
500g flour (250g Tipo 00, 250g Tipo 1)
1.3g yeast
450ml water
30ml water
1.2g salt
❤❤❤
nice but not all you have showed us have you?
?
let's say that this video focused a lot on making the dough in a "pleasant to look at" way, maybe in the not too distant future I will also make one with ovens that can easily be purchased online and mixers that are perhaps more accessible in price, what do you think?
@@emilivp the time fermantation is also crucial.
I am video editor I can help you?
give me ur @ twitter
👏👏👏👏👏👏👏Bravisimi
40g of salt
👌👌👌🥰😋🤤🙏
Any one tried? Please reply ❤
Why do you use scissors instead of a cutter.
we use that to prevent the structure in the crust :), otherwhise the cutter is gonna "flat" that crust, the scissors dosent have that problem, hope i have explained my self well
11:40 stesura
I don't see how much lievito....
in the video is 18 grams :)
@@emilivp thanks but I see you put lievito 2 times. First time in the preferment and one time when you make impasto. Which time is 18 grams and other time is how much please? Thank you
Scraped plastic... my favourite condiment.
is it yours too? i love it when is melted 👀
Fratello questa non è pizza Napoletana,questa è un'altra tipologia di pizza,ti prego non chiamarla pizza napoletana. La pizza napoletana è acqua,sale, lievito e farina.
precisamente cosa ci sarebbe in più qui dentro? 🤨
Ue guaglio! I prefer Verace pizza Napoletana with no biga/poolish, but direct method. Nice pizza but not Verace!
Hey thanksss man😃, the verace is also very good, every now and then if I have to make myself a pizza I prefer a version more towards the verace pizza.
Impasto diretto + autolisi is still the best!!!
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