REAL METHOD HOW TO MAKE THE BIGA - NO KNEAD
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- Опубліковано 2 вер 2020
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●PART 2 "THE DOUGH": • NEAPOLITAN PIZZA DOUGH...
ROBERTO SUSTA CHANNEL: / @pizzaiolonapoletano5242
Here is the recipe to make this BIGA
450ml. water, 1kg. flour 00, 5gr. fresh yeast or 2gr. dry yeast
Process: mix water and yeast then put the water in the flour and rotate the container like in the video :)
I hope you enjoyed this video please like and share and SUBSCRIBE please!
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ITALIANO
● PARTE 2 "LA PASTA": • NEAPOLITAN PIZZA DOUGH...
Ecco la ricetta per realizzare questo BIGA
450ml. acqua, 1kg. farina 00, 5gr. lievito di birra fresco o 2gr. lievito secco
Procedimento: mescolate acqua e lievito quindi mettete l'acqua nella farina e ruotate il contenitore come nel video :)
Spero che questo video ti sia piaciuto, per favore, condividi e ISCRIVITI per favore!
SPAGNOLO
● PARTE 2 "LA MASA": • NEAPOLITAN PIZZA DOUGH...
Aquí está la receta para hacer este GRAN
450ml. agua, 1 kg. harina 00, 5gr. levadura fresca o 2gr. levadura seca
Proceso: mezcle agua y levadura, luego ponga el agua en la harina y gire el recipiente como en el video :)
Espero que hayas disfrutado de este video, por favor, comparte y SUSCRÍBETE por favor.
ARABIC
● الجزء 2 "العجين": • NEAPOLITAN PIZZA DOUGH...
ها هي الوصفة لجعل هذا BIGA
450 مل. ماء ، 1 كجم. دقيق 00، 5 غرام. خميرة طازجة أو 2 غرام. الخميرة الجافة
العملية: اخلطي الماء والخميرة ثم ضعي الماء في الدقيق ولفي الوعاء كما في الفيديو :)
أتمنى أن تكون قد استمتعت بهذا الفيديو ، يرجى الإعجاب والمشاركة والاشتراك من فضلك!
BUY CLOTHING LINE MY STORE ❥ teespring.com/stores/vito-sto...
LINKS OF MY PRODUCTS USED TO MAKE PIZZAS
DOUGH BALLS BOXES: amzn.to/35DGQHM
BRICKS FOR YOUR HOME OVEN: amzn.to/2yCuLq8
PEELS: amzn.to/35HDYd1
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This video was very understandable. It is easier to follow along when you are concise like this and not so excited throughout the video. Thank you!
Let's go big everyone make this man a real star that he is
I really enjoyed making this. It was very easy to work with and developed a nice flavor. I think this is my new go to pizza dough. Thanks Vito for bringing this to us!
This video changed how I make Biga. Thank you Roberto and Vito ❤️
Grat video Vito !!! 8 min that resolves everything about the bigga :)
Thank you for sharing the Recipe. My boyfriend and I followed every steps and instructions you and your colleagues said and the dough turned out perfect 👌🏼. It was a long process and intimidating at that but it was worth a try 🤗.
Looking forward to this one Maestro !
Yummy always creative god give you health and wellness
Thanks for the best chef in the world 😘❤️👍
That is awesome! BIGA MASTER!!
Vito, I really really appreciate the subtitles. Thank you so much for listening to feedback.
If you ever feel that they are too intrusive, UA-cam allows uploading captions so that viewers can toggle them.
Bravissimo Vito!! Complimenti
Vito! Maestro! Black Belt Pizzaiolo! I do every recipe you posted since 3 months! Enjoy the fun and the passion you have in every single video!
Greetings from Mexico. I really can't stress enough how much you've made me fall in love with pizza. The first pizza I ever made was from a recipe I found God knows where. I used a rolling pin! (I know, I didn't know any better) Then, I found your channel. Imagine my absolute delight when I saw through my oven's window the barely bigger borders rising beautifully into a puffy cornicione
Vito, твой канал о пицце самый лучший в ютубе, спасибо тебе. Благодаря тебе я сейчас пытаюсь сделать дровяную печь и приготовить настоящую пиццу. Процветания тебе и всего самого лучшего!
Napischite mne poschalujsta etot Rezept,i kak on eto delaet. Spasibo❤.
I'm getting fat just by watching your awesome receipts! Outstanding! 😉
All pizzas I did with your receipts were like 5x better than pizza in our nearest pizzeria, love it!
Looking forward to this one Vito 🔥🍕👨🏻🍳😎😀
How come he has no millions of subscribers????!!!!
His knowledge, his humor, I want your channel to grow highsky!!!
Thank you very much Vito!
Vito Iacopelli, sei un campione! Esperando con ganas de ver el video! Gracias Vito!
Agree
thanks for the Arabic ingredients list. that's very kind from you.
I mean seriously he has over a quarter million subscribers That's not to be sneezed at and it needs to be addressed this man has a talent he's passionate he makes beautiful pizza he tells all of us how to make pizza. But he needs real support and I mean from his real home Italy they need to reach out to him
❤️ thank you soooo much
Hello from Virginia this will be my first pizza recipe to try on my ooni pro
Thanks so much for sharing knowledge that makes people happy
Can't wait, Vito! I hope everyone in your family is safe.
everything is fantastic thank you!
Great Masters.....Thanks
Great technique for my poor hands that suffer from arthritis. Thanks for sharing.
Hands down BEST PIZZA CHANNEL ON UA-cam!
You are brilliant 👏 😀 🙌
This video helped me understand biga better and make use of my extra dough box 😂
Vito I love your channel and Thank you for doing this for us.
I screwed up and made the BIGA one day too early, so can I keep it in the fridge for longer then 48 hours before i Ball it?
You guys amazing! I would love to cook/bake next to you! After Pandemic over May I visit your kitchen?
Beautiful!.....Bella BIGA!!!!
Sos un crack vito !!!! ❤
Awesome video! Do y9u cover the biga after it is created, before putting in the refrigerator?
did you watch the second part?: ua-cam.com/video/63lEAzc-m3c/v-deo.html
GRANDE MAESTRO
Dio ti benedica Vito🙏🏻grazie per questo metodo della biga🙇🏻♂️
love it :)
Vincenzos plate trying to steal this recipe and say its their own they use a wooden spoon. So stupid everyone knows this is Roberto Susta recipe. I love you guys.
❤
I made biga pizza this week before this video came out. Same measurements, but I think compared to this video, I must have kneaded slightly. I also let it ferment in room temperature for 24 hours. Made pizza with 65% hydration and cooked it in a Roccbox. Used Caputo Pizzeria flour. Turned out to be my best pizza ever, but I wonder how the difference would have been if I combined it like in this video and had it in fridge instead of room temp.
Can't wait!
Thank you
Maestro Susta, ti ringrazio per avermi fatto capire bene come fare la biga, d'oggi in poi non sbaglierò più
always watchi g ur videos and l love it from philippines
Hi po! Tinry ko po yung recipe nila kung paano gawin yung biga, masarap po at malambot yung dough 🤗
nice biga bro
Vito,may I know the different recipes for this biga...thanks in advance and thanks for sharing your recipe.
I want a dough scraper like Roberto!
Love you bro
Caro maestro x la pizza e sempre meglio il vecchio impasto che facevano una volta..ciao Vito forte come sempre
My BigA 50/50 whole wheat 00 caputo red is in the fridge ready for pizza tomorrow. Can't wait for your premiere Vito
Perfect!
@@vitoiacopelli I cooked the pizza tonight and it was amazing. Thank you for inspiring me to make BigA.
great video ..one question do you really need a dough mixer to mix the rest of the flour and water once the biga is ready? i have a biga ready but have no dough mixer .
Vito you and viscusi are my favourite pizza men!
Waooo Fantastic , Signore Vito, Im Airplane Captain and Owner of Kyss Planet restaurant during this period of no Job I discover the Bread and dough world, first I discover the Poolish, nw with your chanel I dsicover the Biga fantastic . I want improve myself , my first attemp was not really as I expected. Mainly I use biga for bread do you have any video on how we can use biga to make Ciabatta
Can you explain a few more things? When you take the biga out of the fridge do you bring it back to room temperature before you do the next step? Also, timing after the end of the second stage? How long do you rest the dough? Grazie, Carmelo di Australia.
Do you have the measurements for making maybe enough for 4 pizzas?
I love your recipes and you have made me a fan of your pizza so I would love know how to make this for 4 pizzas 🙏🏻😎
So nice! Thank you, Vito! :-)
Suggestion: Will you ever try to make "Pinsa"? - it seems to be very trendy now in Italy.
Yes is in my next planning videos
Big up!!!
Frate when do you make a vidéo with a full vidéo for biga for business. With all the steps ? Will be a hit vidéo
Can this method be done using dry active yeast (Fleishmann’s)
Yahoo.... My BIGA is in the fridge for Saturday!! Can’t wait!
Amazing make sure to follow the part2 link is in description
Woohooooo 👍👍👍
Hi Vito,
What’s the biga initial temperature before going into the fridge?
Hello i have bought a breville pizzaiolo oven , it acts like a wood fired oven, it gets very hot, over 700°F . I just wanted to know which of Vitos recipes, would be best for this type of oven? The tastiest. thanks
This biga no stress method is easy to make but is a hell of a work to try to combine it into dough after pre-fermentation. I'd rather just knead a bit to make a homogeneous biga so later it is easy to mix into final dough.
Ciao Maestro...👍🏻👍🏻👍🏻🍕🍕🍕
Thanks Vito, we always used poolish but will have to give this a try. What do you prefer Poolish or Biga ?
Al the way Poolish my friend
@@vitoiacopelli ciao Vito, i just made poolish last night :) thanks for your reply you are the best
Hello Maestro,
I have question - what will be the best flour for biga? Will be caputo pizzeria ok?
Maestro Vito, can i make biga from dry yeast? If so, what is the recipe?
Does active dry yeast work OK with this?
Hi VIto please please update the recipe as the second part is for 2KG.. What is the % of water to flour to add after the BIGA is ready? additional 200ml? so it will be 65% hydration? Hope to hear back :)
Thank you for this video. I have a question. When you finish biga and put it in the fridge for 24 hours- do you cover the dish or you leave it uncovered? Also when i make the dough- can i save some in the fridge for next day in the fridge? Do i need to cover the dish with this dough in the fridge? I hope somebody answers. Thank you.
Can i use instant dry yeast for this?
dopo aver lasciato riposare i patons per 2 ore, se non mangiamo tutto possiamo rimetterlo in frigo per il giorno successivo ???
Hi Vito, what is your room temperature for the 1h rest ?
Hello thank you for this. Although there is an issue.
This video the biga is made with 1kg of flour.
The second video which is making the dough to ball, the measurements are for biga with 2kg of flour, not 1!
Therefore, adding the water required turned my hydration to be through the roof.
Did I get this wrong?
I look forward to trying this again.
Hi Vito, how are you?
I have a question for u
I want to make pizza for my family, I usually make pizza with 1kg of flour. Now I want to make your Biga how would it be de proportion for that same amount of flour?
Also I’ve been watching your videos and after you make the biga I didn’t understand what to do, so you leave it 24 hrs and then, you need to put water on it? How much? And then is ready? Could you give me the proportion pls.
Love your videos! Thank you so much for teaching us.
Greetings from Chile! ✌️
Polish or Biga for home oven.... witch one is the BEST 👍👍🍕🍕🍕
if I want to keep it in fridge 48 hours,should I adjust the amount of yeast?and What is the percentage of instant yeast in general for Biga?
Hi, Do you put a lid on once the biga is ready to leave it at room temperature and in the fridge?
Ciao, Metti un coperchio una volta che la biga è pronta per lasciarla a temperatura ambiente e in frigo?
Yes but, how should it smell, texture, etc after it's fermented
How much dry yeast would you use for 1 kg biga flour?
Can you use instant yeast?
I made my first real pizza after watching you videos. You made me realize I was doing it all wrong thank you for the lessons!. Also today I will be making my first biga pizza dough under your direction. I'm a pizza lover and you have made me fall in love with the art of making pizza.
Vito!!! Muito bom!!! Faça as instruções em português também!! Muito Obrigado!!!
Portuguese won't make him any more money.
@@slofty Why not? We are more than 250 million portuguese speakers in the world.
@@douuglas2007 Great point! In retrospect I should not post stupid comments when I have been drinking. Cheers!
Biga Reale!
Is the biga better tasting than poolish?
Can you feed a biga like you do a sourdough starter so you don’t have to keep buying fresh yeast?
Vito!!! Love your work!!! I understand how much water and flour to put for the number of pizzas I want to make but how do you calculate how much salt I need?
Is always double the flour compared to the water
Easy every 100ml of water you need 5gr salt
Vito I'm big fan since day one i have passion for making pizza, but I don't understand.
To make bigga 1kg flour and 450ml water and in other disciprion you have 2kg flour and 900ml water.
Maybe is it that I make first 450ml water and 1kg flour rest for 24hrs and then add another 450ml water and a 1kg flour?
so many questions.
1) Can you use active dry yeast or must it be FRESH?
2) How come no salt in the dough?
3) Can I create BIGA in a metal or aluminum (disposable) pan or will that disrupt the yeast?
Maestro,
Is it 1kg or flour or 2kg? The second video where you make the dough balls from the BIGA says 2kg. Also, do you add more dry yeast to the dough when you mix the BIGA with salt and water?
yess, and another question unu. how long does the bigger fermentation last in the fridge?
yes that's very confusing
Good question! Also I am
a little confused, also the water amount is different.
@@pizzalover8481 and the answer is? I think only 1k flour. Stage 2, after 24 hours in frig (I prefer 48 hours) is to add, to the Bigga, 40 grams of salt in maybe 100-150 ml of water, depends on how Neapolitan you want the dough, and NO more yeast. Just hand need, it takes at least 15 minutes of hand neading to combine. Let sit covered at room temp for 10 minutes, repeat 2 more times. Now make your dough balls. Let them all rest at least 1 hour. Enjoy. Hey, here’s an easy sauce recipe - one can of San Manzano tomatoes, hand mash until tomatoes are in small lumps, don’t throw away any of the juice. Now add tomato paste and hand mix until combined. The amount of paste used depends on how thin or thick the juice the tomatoes where packed in was - thin, use more paste, thick use less. Add no oil, no salt, no spices, nothing else. If it’s a good brand they have added the right amount of salt and basil to the purée. What you do is add whatever you want to the pizza to favor it to your liking or that of your guests.
Greetings, thanks and appreciation for your valuable channel
1- Is it necessary for us to calculate the temperature of the dough, the temperature of the place, the flour, the friction factor, and the only element that we can control is the water 2- What is the time and temperature? Brewing outside the refrigerator. Of course it is difficult to get the perfect thing in relation to the temperature of the place but the time It can be controlled. My question is, is it possible to do a calculation of a ratio and proportion to the time compared to the temperature of the place? I am skilled in mathematics. For example, you say to maintain the vehicle 24 hours at a temperature of 18 degrees, assuming that the temperature is 22 degrees. Is it possible to 19.5 hours of proportion and proportion to 3 - I said that the dough can ferment at the temperature of the place, assuming 8 hours, and the fermentation takes place well during the working hours, and let's assume 10 working hours, meaning the fermentation time has increased for the last balls. Does it have an effect? Thank you
Hey Vito I have a question. Is it possibile to use non used pizza dough for new dough. When I close my pizzeria I end up with 2 o 3 balls and I have to throw away it, but I was thinking if can I use it as kind of pre ferment for fresh batch the next day
Yes you can
@vitolacopelli - do you cover the BIGA at any point or leave uncovered for the entire 25 hours?
We need answer to that but Vito no answer to me 2... :-( maybe he don't have time....
Is that a paint scrapper?
Mantap
So the term biga is just a certain type of yeast used to make pizza?
Possiamo anche usare instant yeast?
Hey Vito,
I am confused, in all your other videos I've watched you said "Poolish" 24 hours in fridge and "Bigga" 48 hours in the fridge, so which is it?
No disrespect just asking for clarification.
Thanks
Vito! Can I do biga with mother yeast? Any suggestion? Thank you! Love it videos 🍕
No you can’t is not strong enough
E daie a Vitoooo...come stai ???? Daie giu e annamo avanti co i video💪🎥👈
I'm confused about de recipe. How much amount of water and salt you have to complete to
The Biga to make the dough? For 1 kg of flour
Maestro,
The one hour at room temperature, is that covered or uncovered?
Covered