In Depth Understanding Biga % For Pizza Dough
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- Опубліковано 12 жов 2023
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In this video i show you how to calculate the % of the Biga fermentation for your pizza dough
pls go share with 3 friends
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Please comment below if you have any questions
What’s the % you use ? Check out my first ever master class in person this month in LA maestrovitoiacopelli.com/?product=corso-pizza
200
Always 80% but cant really handle it.
100% Biga / 70% hydration for crunchiness.
70%
@@antonidomini884 So nobody is going to point out this comment. Okay, hey you who wrote this comment you're objectively corrects.
Hi Maestro Vito, thank you so much for your passion, the great tips and secrets you’re sharing with us. I just found your channel two months ago but I’ve been watching your videos everyday. I never had confidence making pizzas for other people but I did yesterday. I made 14 successful pizzas using your poolish and 70% hydration method using two stones in a gas grill. All 12 people gobbled these up,and didn’t eat the other food brought by one member of the family. They all said the pizzas were soft and crunchy. There were no leftovers. I never knew pizza could be this so great and fun to make. GRAZIE MILLE!!! I wish you all the success in the world.
Thank you for being such a big inspiration Vito! You sparked up my hobby for pizza baking and I continue to learn more and more every day. Keep on being as amazing and passionate as you are!
Thank you Vito for sharing your vast knowledge of the art of making quality dough resulting in the best pizza my family, hands down, has experienced. We love your enthusiasm and passion!
Thank you very much Vito. I saved this video to help me with my pizza making. In this video you explained much better how to prepare biga (previous videos were somehow harder to understand all the small details). I started 2 years ago firstly with biga, but i noticed that without a spiral mixer it is impossible to have dough without dried out biga lumps. I see now that also with hands you made nice smooth dough. i will definitely try biga again to test the difference from poolish.
Love your videos! I was so inspired yesterday that i made pizza today for lunch!! Absolutely amazing!!
I am from Iraq and I wished to see your videos in Arabic, and today I was surprised by that. I am happy every day. I love to follow you and enjoy what you offer for Petra❤😊
I can’t stop making the focaccia double fermentation you showed us…sooo good!
Vito you are the best! Thank you for your time and passion!
You're the best. I learned how to make pizza from you. Now i own two pizza ovens and am doing parties and farmer's markets. I have an IDEA that many of us could do. Often I put on "dog TV" when I'm out working for the day. So now I'll put on one of your PLAYLISTS. Maybe my huskey will learn to make pizza!!
Awesome Vito. Thanks for all the work you put into these videos.
You upped our pizza game! Love watching you and learning.
Hi Vito, Grazie Mille for helping me make the best pizza and keep up the great work you're doing!
You are an inspiration! Thank you for sharing all these tips on how to make great pizza.
This is great! Love your work. Grazie mille, Vito; Sempre educativo e stimolante!
You are a magician, Vito. You work your magic with the dough and walla a great pizza always appears!
I truly enjoy your videos i have learned so much avout the construction and techniques in making a pizza. It has truly improved not only my knowledge of making a pizza a d the understanding of what makes a good pizza. Thanks so much for sharing with us such intimate details of the pizza making world. I have also enjoyed the videos on what to do with left over pizza dough and over proofed pizza dough. This is great for alternative uses as well making it ok to make a little more than you need sometimes with the mindset to make other things out of the dough beside pizza. Try making a few more calazones and stromboli videos as well from pizza dough.
Vito, I am not sure what is going on. I’ve been watching you for years. I love your channel. I even have your master class. You’ve changed my pizza making game to another level. You know how if you watch a video, there is a red line at the bottom of the video? I’ve just watched three of your videos in a row, smashed the like and UA-cam isn’t showing that I watched the videos. Something isn’t right.
Thank you for sharing all your techniques and tips for perfect pizza.
I remembered in past videos you mentioned how much more difficult it is to make the dough with Biga without a stand mixer/dough machine, but now I see why that is the case - definitely takes a good amount of elbow grease to get the dough all combined and eventually smoothed out!
Thank you so much for sharing the comparisons between using 100% Biga and 20% Biga, plus the small history behind how it was used in the pizzerias in Napoli!
Once I made a biga. I thought about doing it by hand, but I ended up borrowing a device from my mother. I would have lost my nerves without it
Thank you
Need a video about timing, For not to get overdone dough. For example. A need to make pizza at 17-00. When should I start making poolish/biga, when should i make a dough, How long could it stay in the fridge max, when should I get it from the fridge or from the freezer. For how long can i leave the balls at room temp, how long can i have it in the fridge etc.
Great idea I will do it
Make a poolish before going to bed, leave it out on the counter, it should triple in size. In the morning you make the final dough. You could use the dough at 1700 that same day but it would be better to wait until the next day or even the following day. Take the balls out 3-4 hours before cooking or in your case 1300 hours.
Amazing Vito, AMAZING! Pizza is the art of how to use the time for your favor and the perfection of the simple things.
Pure skill, thank you Vito.
Keep channel open ! This is super info ! We will watch all your videos ! Ciao Vito e grazie 🍕
I make pizza at home for over 4 months now thanks to your video, poolish is king in my opinion.
Muito bom teste. Eu faço 100%biga. Resultado maravilhoso. Parabéns Vito.🤝
Vito you inspire me every day !
Watch army coming in. This is again a great video! Thank you soo much for sharing all this knowledge with your family!
First time here! I'm so excited!! I can't believe I found you!!! We have a new pizza oven and want to learn how to make great pizza. I think we've found the right place 😊
The video and audio quality is awesome Vito!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Thank you Vito. Very informative video 👌
100% for Vito, another great video Vito, thank you again!
You are the best . Very explicit and easy to follow.
Can we use the same process to make loaf or a batard? Thank you again
Haven't tried biga yet. New venture. Thanks.
Thank you VIto for everything!
This was Great!! TY Vito.
I prefer to always poolish at room temperature for 8 to 10 hours, biga is harder to mix when you don't have a spiral mixer at home, and is makes more dry dough. I think a better fragrance is with poolish also. Dissolve biga like you make it is irritating to do this by hand and despite that always leaves lumps.
Me too
Yeah same here. The final mixing process is a bit harder. I do love the taste of the biga, but poolish is close enough
You are correct my friend
I also like more polish and also use polish.
Btw , you leave in RTemp up to 10hrs and then u put in fridge up to 24hrs?
Reason I ask i always do, 1hr at RTemp/ and then up to 24hrs in fridge. Wonder if is much difference and better.
@@matijajurajic1312No, i only use RT for poolish and rt for pizza dough. But there are the most important is temperature.
Excellent!!! I've been preparing my pizzas following your recipe using poolish, now with biga also looks so great! what is your prefer mehtod? grazie mille
Bravo amico, complimenti!
You look like Iraq s coach, Jesus Casas, and you are both loved. Thank you for the pizza and football experiences Italy offers. I love you❤😊
Fantastical video Vito!!!
Great Video Vito !
How do you calculate 20% Biga?
I tried a few calculations but failed to understand.
Thank You.
Bloody beautiful mate!!
Ciao Maestro! Grazie per il video!
it amazing you still get new idea and new information about pizza.
Last over proof dough I had I decided to try and make fried dough like at the fair. It worked out pretty good. I pulled the dough extra thin and put two holes at the ends to make it look like a figure 8 bow and tossed it in some 350F (175C) oil. Came out soft and airy with lots of crags for butter and cinnamon sugar. One pizza dough ball made 6 fried dough.
Yes that’s what my father do
I prefer 100% Biga, Because I only have to measure out the flour once, and the taste is amazing and superior to a poolish. I get why people love poolish because it’s easier and quicker to make the preferment. But I have a dough mixer. The crust development is way better with a Biga. I use Maestro Roberto Susta’s recipe.
Top video and lovely studio. But still love your backyard location with the zio ciro the most ❤. Question: what flour did you use for this biga recipe? W value?
Keep these videos coming please
Kind regards
Sven
Questo è un video molto istruttivo, grazie Vito.
Pizza = Life ...thanks for the vid!!
Thanks Vito for the experiment. I'll go with poolish , seems to me the better way for Pizza.
Great work, mate! When fermenting in the fridge, is it best to put a couple of small holes in the plastic wrap, or is it better to leave it fully sealed?
You're the best Vito!
팟있겠어요
바삭하고 부드러움 느낌~^^
i love you man!
what kind of flour do you use when you roll out the dough?❤❤
unreal - trying this recipe this weekend
Vito- I'm going to watch all your videos whenever I see them...even if on mute in the background just to help out :)
Hi Vito! In terms of taste and texture, what are the differences between biga and poolish?
great video vito. Could you make some video about how to put pizza inside oven (ph134) with metal peel? sometimes a ingredient like mozzarella or salame jumps off the pizza and falls into the stone.
I've spread the word about you, keep up the good work.
Can I make a suggestion it’s not a “proper” recipe but many of us just want 1 pizza.. can you make a video on making a “good” single serve pizza?
You know 90% of the time I don’t want to use 10 cups of flour for example. 😊
I'm sitting here on my lunch break, eating pizza I made myself, because you taught me how to make it at home. Love your content.
So you make 50% hydration biga, then mix it with fresh 80% hydration dough mix in radio of 1:3 = biga 20% - voila! You get about 70~75 dough
Making long story short:
50% dough -> 24h = biga + 3 times more of 80% dough mix -> 1h -> form the balls -> 2h = pizza dough
Is it sacrilege to say I prefer a thin crust pizza? I would love to see more thin pizzas, Vito. ❤ But I would never turn down one of these beauties made by your hands!!
He's from Bari and Bari style is thin crust so I'm sure it's ok!
I would like to see bread making with your overproof discard. I bought the Dome after seeing you cook pizzas.. I make bread for the week but Pizza on Fridays after a long week at work. I use low gluten flour Einkorn.
Great recipe 👌
Soft & crunchy ❤️ 🍕
Amazing video. I've done a biga once. Could do it again yes. Just need to borrow my mom's machine😅
Bravo Vito
Great video👌
Excellent video.
I make little bit sourdough/lievito madre + 0,5gr dry yeast and make a biga with 40% Hydration for 12 hours for strenght and more explosiveness. I allways think it has more power in going up becauce its harder for the yeast/sourdough to develop in a dry biga. Then mix main dough to 80% Hydration with manitoba. Then i stretch and fold few times and put the balls in seperate glasses and then they can rise in the fridge for up to 2 days. I take them out cold because otherwise its very hard for me to make the pizza with this Hydration
Keep making these incredible videos Vito. Always so informative and you're enthusiasm is infectious. ❤😊
You should make a video on making pizza rolls 👍
its 25% vs 100% but the point is important. thank you for this very ussefull video
vito, thank you for this video. i been trying to understand biga. i like the concept and how easy. i need bigger container to start biga. however, im wondering if i can do it due to my hands with arthritis now, if its too tough to pull. can i cut the biga with shears? will it ruin it if i cut it gently?
also, i went to comemnt on your last video and i seen its gone, not showing up for some reason. i was UNSUBBED from your channel. so i re subbed. is that Y T ? i dont know, however make SURE TO tell all to not just to click the BELL but TO CLICK ALL NOTIFICATION. that way they will get all your videos in alert on youtube on their devices. if not people like me wont see them.
❤ Thanks!! IS it a calculator available!
Vito you are god Pizza thank you so much for all skill
If I understood correctly, the quick rise from the hundred percent is from the Waymore added yeast, correct?
Can you do a video of making bread with the overproofed dough?
love it🥰
It's better to use weight for water. Some measuring cups/tubs are not accurate
Great video like always, Vito! Is it possible to share with us an excel file or something with formulas to calculate the quantities of flour, water, etc according to number of pizzas we wanna make at home?? Many thanks!
I’ll put everything in description soon
My math is probably wrong but if each ball weights 280g and 75% hydration is the goal you would have around 70g of flour and about 210g of water for the biga to be about 50% hydration you make a biga with roughly 70g flour 35g water and about 1g yeast after the 48 hrs you would need to mix in about 180g of water and salt.
I'm just started my experiment with 3 different batches with minor variations, I'll find out which is better in a few days.
Great video
@vitoiacopelli everytime you are exceeding yoursef, well done, great video. Big fan
I tuoi videos sono belli da vedere dall'inizio alla fine.. un saluto da un Barese nel Mondo😅😅😊😊😊
we need behind the scenes video
how you film and edit
and chose your locations
Hi Vito, whats the dough machine you show in this video?
Great video men!! What do you think about Pollisg vs Biga?
Better poolish
Poolish is easier to mix by hand. I prefer the poolish at RT for about 10-12 hours. Triples in size and it's ready.
Thank you Vito!!!!
Thank you for video
Hi Vito Could you tell me how much bigga would I need to add to 15kg of flour to make pizza dough.
Love and Pizza my Brother ❤️🎯
Thank you for the video ❤
Hi Vito!!! I found "0" flour (one zero) is that better than 00 and 000?
Bei why is it crunchier than poolish? I mean in my understanding does yeast, whether wild or fresh or dry dont change the structur so much... does it depend on the flour used?
From my experience on biga as a prof. Pizzaiolo it's better to use in biga the full. Amount of yeast that you gonna put in. The whole dough. So if you want 2 gr pes 1 kilos of flour you should put in your dough 20% of biga... And if you want a more puffy crust go for 1-3 gr of yeast on the refreshing! If you go with all the flour from the start ... Yeast is gonna eat all the sugars of your dough... So you should cook the pizza and use higher temps and to be careful for the over proof!
Ciao Vito ! Innanzitutto complimenti e grazie per tutte le info e video la mia pizza e migliorata esponenzialmente grazie a te maestro! Mi chiedevo come posso contattarti in privato
Awesome
Sorry Vito I didn't understand the very end.
Is the end result 20% biga at 4h proof the same as 100% biga at 1h proof?