How To Make Best PIZZA DOUGH for Your Business (Full Recipe-BIGA)
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- Опубліковано 25 лют 2020
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Thank you for the view :) i appreciate your support, in this video i put 100% my self into this, amazing pizza dough recipe for business, trust me is no secrets for real. This is the perfect recipe to make the best pizza you ever made.This is the pizza dough for business with 25% biga
THE BIGA (recipe)
-3 liter cold water, -6 kg 00 flour, 15gr. dry yeast
mix it then 1 hour room temperature then 48 hours rest in fridge.
THE FULL RECIPE OF THE PIZZA DOUGH
-12 liter cold water, -18kg. 00flour, -all biga, -700gr. sea salt
Put water in the dough machine, melt the biga, add half of the flour, mix 5 min. then add the salt mix 5 min, then add the rest of the flour and mix 20/25 min. Finish stop the machine and let the dough rest in the machine for 15min. spin again the dough machine for 2 min then take it out. Rest 1 hour then make into balls. Rest at room temperature for 6 hours then is ready to use, if you don't use put it in fridge and it's good for about 2 more days. HOPE YOU WILL SHARE AND SUBSCRIBE :)
ITALIANO
Grazie per la vista :) apprezzo il tuo supporto, in questo video ho messo il 100% di me stesso in questa fantastica ricetta per l'impasto della pizza per affari, fidati di me non è un segreto per davvero. Questa è la ricetta perfetta per preparare la migliore pizza che tu abbia mai fatto.
Questa è la pasta per pizza per aziende con il 25% di biga
THE BIGA (ricetta)
-3 litri di acqua fredda, -6 kg di farina 00, 15gr. lievito secco
mescolare quindi 1 ora a temperatura ambiente e poi 48 ore di riposo in frigorifero.
LA RICETTA COMPLETA DELLA PIZZA
-12 litri di acqua fredda, -18kg. 00 farina, -tutto biga, -700gr. sale marino
Metti dell'acqua nella macchina per l'impasto, sciogli la biga, aggiungi metà della farina, mescola 5 min. quindi aggiungere la miscela di sale 5 minuti, quindi aggiungere il resto della farina e mescolare 20/25 minuti. Terminare fermare la macchina e lasciare riposare l'impasto nella macchina per 15 minuti. centrifugare nuovamente la macchina per 2 minuti, quindi estrarla. Riposare 1 ora, quindi formare delle palline. Riposa a temperatura ambiente per 6 ore, quindi è pronto per l'uso, se non lo usi mettilo in frigorifero ed è buono per circa altri 2 giorni. SPERANZA CHE CONDIVIDERAI E ISCRIVITI :)
ARABO
شكرا للعرض :) أقدر دعمكم ، في هذا الفيديو ، وضعت نفسي بنسبة 100 ٪ في هذا ، وصفة عجينة البيتزا المدهشة للأعمال التجارية ، ثق بي ليس أسرار حقيقية. هذه هي الوصفة المثالية لصنع أفضل بيتزا صنعتها على الإطلاق.
هذا هو عجينة البيتزا للعمل مع 25 ٪ biga
THE BIGA (وصفة)
3 لتر ماء بارد ، -6 كغم من الدقيق ، 15 غرام. الخميرة الجافة
قم بخلطها مع درجة حرارة الغرفة لمدة ساعة ثم راحة لمدة 48 ساعة في الثلاجة.
الوصفة الكاملة للبيتزا دوغ
-12 لتر ماء بارد ، -18 كجم. 00 طحين ، بيجا ، 700 غرام. ملح البحر
نضع الماء في آلة العجين ، نذوب البيغا ، نضيف نصف الدقيق ، نخلط 5 دقائق. ثم يضاف مزيج الملح 5 دقائق ، ثم يضاف بقية الدقيق ويخلط 20/25 دقيقة. إنهاء إيقاف الجهاز والسماح للراحة العجين في الجهاز لمدة 15 دقيقة. تدور مرة أخرى آلة العجين لمدة 2 دقيقة ثم أخرجه. الراحة 1 ساعة ثم جعل في كرات. استرخ في درجة حرارة الغرفة لمدة 6 ساعات ، ثم يكون جاهزًا للاستخدام ، إذا كنت لا تستخدم وضعه في الثلاجة وهو جيد لمدة يومين آخرين. نأمل أن تشارك وتشترك :)
SPANISH
agradezco su apoyo, en este video me puse al 100% en esta increíble receta de masa de pizza para los negocios, confía en mí,. Esta es la receta perfecta para hacer la mejor pizza que hayas hecho.
Esta es la masa de pizza para negocios con un 25% de biga
THE BIGA (receta)
-3 litros de agua fría, -6 kg 00 de harina, 15gr. levadura seca
mezcle luego 1 hora a temperatura ambiente y luego 48 horas de descanso en el refrigerador.
LA RECETA COMPLETA DE LA PIZZA
-12 litros de agua fría, -18kg. 00flour, -todos biga, -700gr. sal marina
Ponga agua en la máquina de masa, derrita la biga, agregue la mitad de la harina, mezcle 5 min. luego agregue la mezcla de sal 5 min, luego agregue el resto de la harina y mezcle 20/25 min. Termine de detener la máquina y deje que la masa descanse en la máquina durante 15 minutos. gire nuevamente la máquina de masa durante 2 minutos y luego sáquela. Descansa 1 hora y luego haz bolas. Descanse a temperatura ambiente durante 6 horas y luego estará listo para usar, si no lo usa, póngalo en el refrigerador y estará bien por unos 2 días más. ESPERO QUE COMPARTIR Y SUSCRIBIRSE :)
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we had a pizzaria when i was a kid... it is a passion, not an occupation... you are sharing methods not commonly shared.. bravo sir bravo...
ua-cam.com/video/7xzq7WUlhto/v-deo.html
I used to work as a maitre d in a cruise ship... Suddenly the pandemic... after one year without a job... 3 months ago I found a job opportunity in the kitchen in a Bar. My experience cooking was intermediate, just for my passion, but I never study. Nowadays thank to Vito's recipe I'm the pizzaiolo... I am so so happy about myself, thank Vito for sharing your knowledge and give to the people the opportunity to believe in themselves. I bought many books of cuisine through the years, just a fews chef share their recipes like you do (most of them sell books of food photography). Thank you and keep well you and your family... Blessing from Argentina 🇦🇷
All the best
The hard time will pass for all of us.
Just believe in yourself
En qué pizzería estás trabajando???!?
Amazing! So many people, especially in the culinary industry have had to change gears
U cannot be pizzaiolo just look his videos u need certification and study if u want be a professional pizzaiolo..this is just 1 type of recipe how to make the dough..it's not wrong not right just Vito's dough if u study you will know have many kind of dough u can make with different technics depend of what final result you want achieve and which oqen you will use Gas Wood Elettric..if unare professional pizzaiolo you know how
Thanku for sharing this recipe its wonderful and amezine work im without job because of pandemic for 1 yer more I'm bucher chef at taj exotica maldives.
This man treats his dough with more love and tenderness than some couples have for each other...
Facts, he loves his dough the most.
Thats sad.
Been a chef for 27 yrs and finall started my own freelance business as private chef. Love making pizza for my kids and have been playing around with different styles. You video has finally made me the perfect pizza dad! The joy of my boys with me making your style of pizza is beyond my 27yrs as a chef! Even better, is the fact that my family has now started offering to our neighbors and best yet, it has brought us closer as my eldest son wants to be chef! My wife I pray (who filed for divorce) is getting involved and it even sounds (by the way she speaks) like she is reconsidering the divorce!🙏🏾🙏🏾 I know it may sound corny but sometimes it’s the craziest things that can make the biggest difference! 21yrs of marriage and 3 boys is my life which I don’t want to loose at all! Family is everything to me, thank you so much for sharing you gift with us! For some it means a belly full but for others it could mean so much more! It only takes one spark to start a fire! God bless you and your business!!!
Bless your soul brother I hope things are well - A young Australian cook
@@jeantuathail amen! I pray Gods blessings on you too. I know the life of a chef is demanding, and can sometimes take all of you and your time if you are passionate enough. All the best in your career! God willing we may cross paths one day!! On blessed note, my wife and I have been reconciling and the divorce is now off!! Thank God!!!🙏🏾🙏🏾🙏🏾
Lots of huggs and good wishes for a happy family
@@shrutimaheshwari4419 God Bless you and your House too my brother! Family is very important to have better world! 🙏🏾🙏🏾🙏🏾❤️🙏🏾🙏🏾🙏🏾
😊
I pray that you become richer this year. It’s not everyone who will give out secrets like you do. I have great respect for you!
ua-cam.com/video/KK3Azcnofmw/v-deo.html cheap pizza dough to make an quick make it now
How many pizza dough can make from this recipe??
@@roshnidissanayaka8138 2 good pizza doughs
@@carolinabull What a amazing way to make a indigestible flour bomb.
@@johnnickle5878 ok John Nickles i will post my new dough an recipe. subscribe to my channel thanks . today check for it !
there is nothing as satisfying as watching an artist at work
took me 40 years to learn to make good pizza crust . this guy does it like he was born with it
Following a recipe you've made thousands of times is not "art".
@@Heraclitean idiot
@@oldman9164 Its a well known fact that after arting 1000 pieces you are now a non artist. I think this is why he said it's not art.
.....................................
@@brent6454 the only well known fact is that you are a rude idiot
Vito acts like every pizza he makes was the first. You can see the passion.
I've been a professional baker and food manufacturer, including pizza, for 25 years, and I have never seen a process quite like that. The dough and the crust look beautiful! I bet it has amazing flavor.
I'm impressed that you share your business knowledge so freely. Such giving makes the world a better place.
Love the fact that you’re not scared to share it all! Hoping you can inspire others to do what you did! Thanks for the great content!
Your pizza making has changed my pizza game forever. Thank you Vito
I’ve never seen this passion and devotion in my life as much as I see in every step of your pizza preparation . Truly ,you’re the king of pizza of all types .As always thanks very much for uploading ♥️♥️
Can we all appreciate how Vito holds nothing back and has delivered on his long time promise?
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👏🏻 (post your claps below)
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👏
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Vito, you are the best teacher in the WORLD. Skill and Passion*****
Made it 2 weeks ago hands down best pizza 🍕 dough I’ve ever made my family and most importantly my wife loves it!!!! Thanks Vito!
This has been by far, the most in depth video on making pizza dough I have seen. Thank you for sharing.
If I could do something 300 times a day for years and still love it as much as this guy I'll have considered my choice of career correct.
ua-cam.com/video/7xzq7WUlhto/v-deo.html
This is great! I have learned so much from your videos, especially this one. Hands-down the best pizza tutorial channel on UA-cam!
I totally agree with you, he's a wonderful teacher and entertaining too!
Oh ya he’s amazing
Love your passion! The biga in a way is like a massive sour dough starter. The crust... Absolutely beautiful! Love to see you do a sauce if you haven't done one already... Your an artist!! Ten out of ten my friend!!
His enthusiasm is infectious. I would love to visit his restaurant to enjoy his food. Its clearly made with love.
Thank you, signore!
Definitely getting a lot of passion from this guy, it's actually refreshing to see someone so passionate about what they do.
I cannot thank you enough for letting us in to experience being alongside you as you make your pizza, and for sharing the details and joy of your art.
First time I've seen anything about the biga being used this way, thank you. I want to watch an all day show with many experts on sauce and dough discussion.
i like your work man, really and the fact that you always thank your audience for taking the time to watch the video only makes me respect you more
Damn i tried ths receipe and now i have dough for the next two yers .-)
Michael Iller 😂😂😂
Michael Iller how many dough balls did you get?
Hahahha love it
Can you freeze the dough and it still be as good or close. We went to a pizza making course in Florence and it was the best pizza i have ever tasted. But making the dough fresh all the time can be a pain in the ass.
@@seanrazali Same question here !
I just can't imagine how good the crust tastes let alone that pizza as a whole.
Wow!! Exceptional video...three thumbs up.
ua-cam.com/video/7xzq7WUlhto/v-deo.html
Man, you inspired my passion for pizza!
Thanks for sharing everything you know, God bless you your business and your family
This is the first time I understand the true Pizza process! I have been through millions of video tutorials and books .. but there was always smthing hidden or twisted procedure to make it impractical and boring. Thank you for all the efforts and honesty in explaining the making of pizza dough.😊
What a blessing he shows us all how REAL pizza dough is made. This man IS THE MASTER PIZZA DOUGH MAKER!!!
I fell in love with Italian Pizza ever since spending a month there. Vito is a testament to the humility of the Italian people in his sharing of knowledge and simultaneously their pride in their craft in his passion of his recipe. Grazie mille Vito!
Who have recipe for sauce pizza plase give me thank you.
@@siripolphuma6378 take peel tomatoes, add basil, salt and olive oil, blend it, and let it rest overnight for all the flavors can combine.
And you can use it 👍
Wang .. I too was in Italy for a month and fell in love with authentic Pizzas . You are my soulbrother ..
glad to know that ive been doing my pizzas the right way, but in a much much smaller scale! but the basic concepts discussed here, ive been instinctively doing. always wanted to have my own pizzeria. walking forward to that dream
Thank you so much for sharing your knowledge and experience. We don't see the professional chef who really share the receipt in the public like you, I am really touched by your passion of Pizza.
The most informative pizza video I've seen. The part about having wetter dough if you oven doesn't get as hot alone was huge. Pizza is as much science as cooking, and Vito is an expert.
Not only is it the recipe, it's you brother! Jazakhallahumu Khairan
I want to open my own Pizza place after this one. Wow. So inspiring, and looks great. I worked in a place which ordered these dough balls frozen. Now seeing it in the making makes me realize the frozen doesn't come close!
Thank you for sharing the recipe and especially technique for making that magnificent looking pizza! Love to see how passionate you are to make and enjoy eating pizza! Definitely will try this at home!
Vito is so generous with information. May you receive all the blessings in the world Maestro! 🙏🙏🔥🔥
Vito you are super veto
Thank you for the hydration and temperature tips. Bravo
Thank you so much for such efforts. Since started making pizzas 1 year ago, actually from your Napoletana Pizza for the home oven video and your techniques were the easiest and the most effective!!! You teach a lot, thank you!
Thanks for your honesty and friendly way of feeding the information in details and step by step . God bless you and wish you an amazing life .
I have actually adapted my home pizzas to your recipes. This one with the BIGA I might have to scale down and try it at home! It looks like so much fun to make. It's not any bit of work if you love what you do.
increíble, tengo mi pizzeria y desde ahora lo are como dices tu,,,, muchas gracias por compartir tus conocimientos....
Vito, fantástica receta, me encanta tu pasión y sentido del humor Bravo!!!
That was a beautiful dough, I can only imagine the taste
God job , thanks 😊 , and you make me hungry
A thing of beauty, love the Amore that goes into it. Some people will never understand that kind of passion
god bless you for sharing your knowledge, that talks about the wonderful person you are
Im a Filipino and Im proud to say Im a pizza lover 🍕😍.
Thank you sir Vito for sharing ur special skill.👏👏👍👌🤤😊
I'm renewing my wedding vows after my wife made this pizza yesterday. It was divine!
Vito you are such a pure heart. Bless you 🙏🏼❤️❤️
Love my italian brothers and sisters, blessings Vito thank you for sharing this video, cheers from San Diego USA.
Very nice brother
Cheers from Vermont
Absolutely amazing. I can't wait to try this.
I love watching you making pizza! I’ve been trying this, although I need practice to get the perfect crust. I live at 8750 feet and have needed to make some adjustments. Less yeast, more flour. Thank you so much for taking the time to share your art.
Why don’t you move out of your skyscraper to a normal house?
I've owned a pizza business and I've been making pizzas for 40 years. I will tell you Vito's dough is perfect. Vive Italia!
Hi
I am going to open up a pizza place in hyderabad india .
I need to make 5kg flour pizza dough
So what things should i use amd in how much weight ?
I can really imagine the amount of effort behind this video.... Thank you so much although I am not a professional but I enjoyed watching how u make it with so much passion
Great video. Love the enthusiasm. Can’t wait to give it a go on a smaller scale. Looks fantastic. Thanks very much for your time and effort to share your passion.
You are the best, man! You give it your all every time, and it really shows. Thanks so much for your work!
Thanks for sharing all your secrets with us, my doughter and I are trying to find the best recipe and this looks incredible. We know it was a lot of work you did to reach the end of video. Let me tell you we appreciate it.
13:08 reminds me of a massage therapist that's getting a little frisky. The way you slap that dough shows what kind of relationship you have with it
Love your passion and authenticity! Thanks!
Amigo Vito Usted es un gran artesano, excelente receta y explicación. Dios le bendiga!
I Agree, skills, passion, concept, clinic eye, experience, knowledge, in a word a true pastaiolo.
Prof. Dr. Piz. Vito Iacopelli !!! Thumbs up!!
Grazzie mille Vito, stai aiutando molta gente a capire la buona pizza, e senza troppo suono di trombe. Bravo
That was absolutely amazing, amazing job and work that you did.And mostly I want to say thank you for helping me God-bless.
Grazie Vito!
THAT is an Absolute WORK OF ART my friend!!! Fantastic!!! I will have to try that out! 👍👍👍👍👍😎
Best Pizza 🍕 artist 👨🎤 Chef 👨🍳 I have ever seen and learn from.
Thank you 🙏
After working as a chef in kitchen for 20 yrs there were some tips from you that make me perfect pizzaiolo too thnx
Insane amount of knowledge here for free, thank you so much! Wishing you the best!
Thank you for the comment very useful Because some people here they don’t understand the value thank you
Thank you very much buddy!! We all appreciate you sharing this with all of us. Most pizzeria owners don't do this.
PD: You should show how to make the same pizza for home or family size.
I learned a few tips from you.
Thank you! Cooking is an art... A fine Art.
Amazing!!!! Looks so good!!! Great job!
I love that pizza, hungry already.
Eglglvov😎👏👣💘❤
Why thumbs down this guy is a genius when it comes to pizza dough. Just jealous in my opinion.
Thank You for sharing your secret recipe. God Bless and Stay Safe! 🙏🥰
Chef, this dough looks amazing! I'm going to scale down the recipe and try it at home! Thanks for sharing your skill!
Did it work with scale down?
Dude and seriously, your restaurant is definitely on my MUST VISIT in LA when I will finally go to LA from Poland on holidays. I would love to see you and personally say thank you for all the videos and to finally eat this pizza that I'm only seeing in the videos :D best regards bro!
Thank you so much for this. I built an oven last year and I’m going to use this recipe. Going to make the dough tonight!
I have to scale down the recipe, and I wanted to figure out yeast percentage, so I have .25% dry yeast for biga or .0625% dry yeast for total flour amount. Hope I did that right, and you have no idea how much I appreciate your biga dough recipe. You're the best pizzaiolo, along with your Dad!
The total percentages I calculated are:
Flour (100%)
Water (62.5%)
Salt (2.91%)
ADY (.0625%)
Biga percentage weight of total dough seems to be 29%.
Very good. Thank you for sharing but I want to know about yeast, you used instant yeast or a regular Yeast. I hope to get reply from you.
Vito you are the best ! Congrats from Bulgaria and my best Italian friend Lorenzo!
I have tried many recipes but I tried this one yesterday and the dough was so much better. The step by step instructions a great. Usually I get holes when stretching and this one didn't.
Dude, I should be paying you for this secret knowledge! Thanks so much from Thailand. I will name this dough the Vito Dough in my shop. Salute!
Great dough from the greatest teacher....
God bless you...
Perfeita pizza 🍕 água na boca,parabéns!!!
I have learnt a lot from u.
The pizza I make has a pizza sauce, tomato sauce, olives, nutritional yeast ( instead of cheese), cashews, onions, a homemade sauce made from organic soya sauce, coconut vinegar & coconut aminos( fermented coconut sap from the flowers) with chilli added, pepper & topped off with fresh garden salad from the garden. I also add baked beans or canned corned tuna for a change.
Have one everyday.
Buon appetito.
Respect, that's passion right there!
Is that really you?
Finally someone who gets me. I make love to my pizza flavor 🍕 too 😍❤️❤️❤️ Your videos are the bomb. I ordered a pizza machine and gave been watching your videos daily and even ordered bottled water from New York. Basically, I have studied your techniques and best hydration pizza to create the best of the best pizza 🍕 I feel from watching your videos. The *70% hydration is best* for the home 👍👍👍
Vito, i watching you from Nice (France), thank's a lot to helping us getting better. Great job Maestro!
This is absolutely beautiful! thanks ever so much..
Thank you Vito 💚💚
Thanks Vito , if it wasn’t you , i would never know the secrets of the real italian Pizza and the magic that happen when you make the bigga
I’d have a damn good go at that pizza, looks lovely!
Amming of you to share your recipe. Wow, amazing. Thank you!
Unbelievable Passion for the Love of what you do....I want too learn this.Thank you for Sharing,,God Bless
Learning best this in quarantine lock down 😷
Grande Master!!!!
Thank you, you are a best teacher about how making dough. 👌👌👌🙏🙏
I never seen such secret of pizza making behind details until today. Awesome Mastet Chef 👏🙏❤️❤️❤️❤️
4:33 "It's a little bit complicated" 4:38 "isa very simple" :D Most of the simplest things in life are usually very complicated to do right. Thank you for the video, can't wait to try your dough!
That’s a quote to save!
Not that I own a pizzeria or anything but it was sincerely fun to watch this video. Cheers from Turkey!
Ordering my proofing boxes now!! Been making this dough for awhile now. The absolute best!! Making 40 rounds next week. Thanks Vito, am still trying to come down to your pizzeria!!
You're good man! I respect what you do! Good luck with the great job, this looks amazing!