To be honest you are going to grow super fast I watched so many RU-vid guys you can tell you have the looks,character and the skill. I knew polish and biga were confusing people thank you for this.
30 minutes rest then ball. Once you ball it can take 6-10 hours one gram dry yeast. Keep at ambient temperature 😁 thank you for ur comment and like please share the content and check out my other videos 😁
This recipe is great!! Didn't see it before! I didn't know Also that biga or polish are NOT for pizza... I need to stay tuned to your videos .. grazie carmine MMAMMA MIAAAAA 😂😂😂
Love your channel and subscribed. I am a pizza master too. This was a very different pizza recipe i have seen though. No biga or polish no 74% hydration no at least 24 hours fermentation!!! Why not? 6 hours fermentation is not enough in my opinion. The pizza comes out heavy and not as bubbly as it should be. Not trying to say you are wrong but that is how almost all pizza recipes I have seen so far. I can see you have character and potential to become Vito number 2. Good luck brother. Please make a long very detailed pizza dough and explain all little details like temps and stuff.
Thank you For your comment, and also for subscribing to my channel, I appreciate you!! to explain further Napoletana dough AVpN original is usually made 58-61 hydration the leavening depend it’s min 8 hours up to 24 for the correct fermentation and maturation. That dough 1.5 grams took 8 hours room temperature.. in my upcoming video I will show you how to do it in 12 hours light digestible with fresh yeast even mothers yeast sour dough.. you will learn how sour dough was the origin of pizza. About polish and biga they are great for contemporary style not for traditional napoletana dough. 74% is great if you want light airy pockets which I do occasionally using sourdough. This style is considered contemporary( modern napoletana ) also most the people that do biga and polish they do their dough in 2-4 hours they use the 1 percent recipe which they ferment biga or pooling 1% yeast of total flour then add more 1% yeast the next day the dough is ready in 2-4 hours this is not proper maturation and not napoletana. The carbohydrates don’t have proper time to be broken down to simple sugars min 8 hours some do 72 which is good but like I said not traditional napoletana.
To be honest for a real napoletana pizza we stick on the lower side it’s what the old pizzaiolo did going back to 1800 it’s still very extensible and elastic because of the way we mix. 70 percent is more used for a contemporary pizza, focaccia and more which is good just not traditional.
