Hey Vincenzo! Why do Italians deliberately not want their pizza to have the shape of a perfect circle and whatever they put on it they deliberately throw in asymmetrically. They may be the tastiest pizzas but Italian pizzas are definitely the ugliest in the world.
@@boaconstrictor3754 We like things that are not only hand made but also look hand made as opposed to looking like they came out of a machine or off an assembly line.
Hey Vincenzo. Another informative video, thanks. The recipe on your website goes like BIGA: 1g/1/4 tesapoon dry yeast 250ml water 500g/17.6oz flour (more than 300W or 13% protein) PIZZA: 500g/17.6oz flour 400ml/1.6 cups water 30g/1.1oz fine salt 500g/17.6oz biga You prepare 750g Biga, and only use 500g. So you have 250g Biga left over. Recipe must be adjusted.
@@vincenzosplate My family is 7 generation in Australia, beginning with convicts. But I looked at my cooking oil and today I have discovered I am Italian.
Thank you for Alfonso’s demonstration!! Of course, you ask good questions that are important for home cooks. Especially how to work with biga at the beginning because it takes work to get the final dough the correct consistency!! Alfonso gave good tips: protein in flour and hydration, which makes or breaks a good pizza, and other tips I have not heard of. 😊 Thank you!!!!!
Excellent video! Alfonso is very generous to share his master technique of this with us. I make pizzas at home in a wood fired oven and my gas stove regularly and I am always looking to better my technique. I learned a lot from this. Thank you Vincenzo!
You're very welcome! 😊 I'm glad to hear that you found Alfonso's master technique helpful for your home pizza-making endeavors. It's wonderful that you make pizzas in both a wood-fired oven and a gas stove; each method has its unique charm and challenges. Keep honing your skills, and enjoy creating delicious pizzas at home! 🍕🏡🔥👨🍳
Wow! Weren't you, Suzanne and Vincenzo, celebrating 500000 subscribers? Now we are already 513000 people! I am happy to be one of them. Why am I not wondering that I am very hungry? Thank you! Thank you for sharing your video of making the pizza napolitana the right way with us. Greetings to Suzanne, to Sebastian, to your families in Australia and in Italy and to you, Vincenzo, from the Swiss Kitchen Dummy!
Yum looks delicious i am making this soon i love italian food and pizza sooooooooooooo much will try this after office next week when am free perfect for my after office meals love your recipes making me hungry Thanks Ramya
While I have made a neapolitan pizza using a biga starter in the past using a small portion, ~20-25% biga starter, this time I made a 100% biga starter/ 70% hydration. This was the most amazing dough but pain in the @$$ dough to make lol. 48 hours cold fermentation for the biga, an additional 24hr for the final dough. Today, I have a 100% poolish dough started, also 70% hydration. Love pizza 🍕 🤗
Wow, that sounds like an amazing pizza dough! I'm glad you're enjoying the process of making your own pizza dough. It's definitely a labor of love, but the results are worth it. I'm curious to hear how the 100% poolish dough turns out. I've never made a poolish dough with such a high hydration, but I'm sure it will be delicious.
@@vincenzosplate Thanks you for your kind response. Lol, I have never made a 100% poolish starter either. Today I'm making the dough, adding the remaining 00 flour to bring it to 70% hydration. Then it goes back to the fridge overnight. Tomorrow 🍕 ⌚, I do cook at a bit lower temp due to the high hydration, ~725F. I'll let you know how it went lol. Crossing fingers that it comes out as great as the 100% biga! 😁🤞
@@vincenzosplate so, I made the 100% poolish dough this past Saturday. I cant believe how much easier it was to make this dough. This dough, even at 70% hydration, was WAY easier to manage than the 100% biga dough. I believe because of the high hydration the dough had time to develop before salt was added. This dough made the pizza have even more gas bubbles when cooked than the 100%biga. After 15yrs of perfecting my dough recipe, this is the clear winner 🥇....100% poolish with a final hydration of 70%, 00 flour, ~725F cooking temp, coal & wood combo fuel for oven. 😎👍🍻
I just tried my hand at this recipe, but my Biga was too dry, I had to add 75ml of water to bring it to 65% hydration and it came out perfect. Just made my balls and the texture is awesome! Great video guys 🤌
For some reason for the flour I use for this recipe, and the conditions in my kitchen, this dough hydration is quite low. My biga didn't come out as yours here because I don't have those containers to shake it, but I am using tall and narrow one. I think it can easliy go to 75% hydration in my case.
@@vincenzosplate you're absolutely right. Actually I was quite surprised to see how wet your dough looks in this video with only 65% hydration! Thanks for sharing your experience!
Thankyou for this video Vincenzo. I make my dough with poolish but will give bigga a go too. I think poolish might be easier from watching this though.
Spettacolo!! Questo video compensa pienamemte quello della tizia che condisce la pasta sul top della cucina. A proposito potevi mettere un pò di ananas😁😁😁😁🇭🇰🇭🇰🇭🇰🇭🇰🇭🇰
@@vincenzosplate yes I will. I’m going to try it this weekend. I have 27 people coming over. The only problem is I can’t make the biga with strong flour. I’m going to make it with 00. Is that ok?
Dears, How long (maximum) can you store the balls in the fridge? And if you want to freeze them, what would be the right moment? (directly after forming the balls or after 1 day in the fridge?) Thanks for your feedback! Raphael
Helloooo Vincenzo Plate🍝 I am really glad you are doing well really enjoying your videos a lot excellent videos as always hope you have a wonderful day can't wait for new videos go Vincenzo Plate 🍝 go. 🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇
During the dough making process once all mixed, I see he continues until it is smooth. If I allow it to rest after all mixed when is sticky and rest for one hour then gluten is built and is smooth , is that ok too ?
What are your thoughts on this video? A RU-vidr in recreating foods from the past. He just released a video in recreating pizza from 500 years ago. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-h6XvMKdD2tY.html
