In Depth Understanding Biga % For Pizza Dough

Подписаться 1,5 млн

Просмотров 229 тыс.

50% 1

Subscribe if you love pizza: / maestrovitoiacopelli
My Master class online: www.master-cla...
In this video i show you how to calculate the % of the Biga fermentation for your pizza dough
pls go share with 3 friends
If you want follow this amazing pizza recipe
BECOME A MEMBER AND GET IN DIRECT CONTACT WITH ME : ONLY $4.99
/ @vitoiacopelli
links of my social media add me on:
Y.T. - ITALIA: / @vitoiacopelliita6967
INSTAGRAM: / vitoiacopelli
FACEBOOK: www.facebook.c..."
KIDS CHANNEL: / @zoekidstoys9820
MY PRODUCTS USED TO MAKE PIZZAS
•BEST SPATULA: amzn.to/3ysuulE
•COPPER OIL ITALIAN: amzn.to/3ONgSYd
•WOOD FOR PIZZA OVEN: amzn.to/3xX0BbC
•DOUGH BALLS BOXES: amzn.to/35DGQHM
•BRICKS FOR YOUR HOME OVEN: amzn.to/3COcaoY
•ELECTRONIC SCALE:amzn.to/32gHk8Q
•PEELS: amzn.to/35HDYd1
Please comment below if you have any questions

Опубликовано:

4 окт 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 276

@vitoiacopelli 11 месяцев назад

What’s the % you use ? Check out my first ever master class in person this month in LA maestrovitoiacopelli.com/?product=corso-pizza

@dimitrisz456 11 месяцев назад

200

@cultvari 11 месяцев назад

Always 80% but cant really handle it.

@clausanders2886 11 месяцев назад

100% Biga / 70% hydration for crunchiness.

@taufiqkha9628 11 месяцев назад

70%

@CaptainBuggyTheClown 11 месяцев назад

@@antonidomini884 So nobody is going to point out this comment. Okay, hey you who wrote this comment you're objectively corrects.

@angelamozaffar7890 11 месяцев назад

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.

@ikispatrick4417 11 месяцев назад

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!

@gulhermesenem8285 Месяц назад

Brazil is following your channel... Esse mestre é muito bom, ja acompanho o seu canal a muitos anos..... Vale cada segundo.

@Doughydreams 21 день назад

Him posting the ingredients and measurements is so kind of him and is the reason why I’m subscribed

@amjedalhussynee3688 11 месяцев назад

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❤😊

@NabiHamada 4 месяца назад

❤

@pello_salaberria 14 дней назад

DON VITO (all caps), you are such a master. I can't thank you enough for all the knowledge you share with us, I have learned so much with you. Thanks thanks thanks my brother. Long live to you!

@TomLap-qd6xc 11 месяцев назад

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!!

@JonCausithONS 11 месяцев назад

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!

@railasvuo 11 месяцев назад

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

@vitoiacopelli 11 месяцев назад

Thank you

@kocsorklara3434 11 месяцев назад

Vito you are the best! Thank you for your time and passion!

@Elkycreates 11 месяцев назад

I can’t stop making the focaccia double fermentation you showed us…sooo good!

@LisaMagoulas 11 месяцев назад

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 RU-vid isn’t showing that I watched the videos. Something isn’t right.

@stevecroce8172 11 месяцев назад

You are a magician, Vito. You work your magic with the dough and walla a great pizza always appears!

@KF1 Месяц назад

I learned why Vito coats his hands in olive oil instead of dipping in water: The water evaporates quickly and soaks into the dough, while the oil will stay on your hands and allow you to work the dough for longer without sticking.

@icepop77 11 месяцев назад

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.

@Mark_Nadams 11 месяцев назад

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.

@vitoiacopelli 11 месяцев назад

Yes that’s what my father do

@KIRMAN_PVE 11 месяцев назад

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.

@vitoiacopelli 11 месяцев назад

Great idea I will do it

@excellularmobile3991 11 месяцев назад

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.

@James_Ford4815 12 дней назад

11 months late but it's not about time it's about your yeast amount and ambient temperature. i can start making three exact same pizzas with same recipe but have one finished in 6hr and the other finish in 1.5 day and the last finish in 3 days , the only change between the three would be the yeast amount used. but agree one needs to learn the visual ques so you don't over ferment.

@mtrance1986 11 месяцев назад

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.

@sanderschat 11 месяцев назад

Watch army coming in. This is again a great video! Thank you soo much for sharing all this knowledge with your family!

@amjedalhussynee3688 11 месяцев назад

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❤😊

@kv1154 11 месяцев назад

You upped our pizza game! Love watching you and learning.

@Vincenzopaez 11 месяцев назад

Vito you inspire me every day !

@JimBarron-s1f 11 месяцев назад

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!

@3veo 11 месяцев назад

Awesome Vito. Thanks for all the work you put into these videos.

@mehmetsalvaci 11 месяцев назад

Thanks Vito for the experiment. I'll go with poolish , seems to me the better way for Pizza.

@snogger6 8 месяцев назад

This is great! Love your work. Grazie mille, Vito; Sempre educativo e stimolante!

@marceloros66 11 месяцев назад

Great Video Vito ! How do you calculate 20% Biga? I tried a few calculations but failed to understand. Thank You.

@joaospohr9470 3 месяца назад

Amazing. Thanks. From Brazil

@irenbartok9823 11 месяцев назад

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 😊

@mitchamus 11 месяцев назад

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.

@ozziefigueroabrito3953 11 месяцев назад

Hi Vito, Grazie Mille for helping me make the best pizza and keep up the great work you're doing!

@bertoldoborn 10 месяцев назад

Muito bom teste. Eu faço 100%biga. Resultado maravilhoso. Parabéns Vito.🤝

@marykejejian7758 11 месяцев назад

Love your videos! I was so inspired yesterday that i made pizza today for lunch!! Absolutely amazing!!

@Franco4590 11 месяцев назад

Haven't tried biga yet. New venture. Thanks.

@ignaciocerdena8023 11 месяцев назад

Amazing Vito, AMAZING! Pizza is the art of how to use the time for your favor and the perfection of the simple things.

@silviag9940 11 месяцев назад

Thank you for sharing all your techniques and tips for perfect pizza.

@quinnbrandt8746 11 месяцев назад

You are an inspiration! Thank you for sharing all these tips on how to make great pizza.

@maksymilianzielinski3712 11 месяцев назад

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.

@vitoiacopelli 11 месяцев назад

Me too

@EzioAuditoreunesdev 9 месяцев назад

You are correct my friend

@matijajurajic1312 8 месяцев назад

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.

@maksymilianzielinski3712 8 месяцев назад

@@matijajurajic1312No, i only use RT for poolish and rt for pizza dough. But there are the most important is temperature.

@experimentchannel9692 8 месяцев назад

What is the oldest poolish or biga you guys have used?

@zachmlindner 11 месяцев назад

Vito- I'm going to watch all your videos whenever I see them...even if on mute in the background just to help out :)

@rickbooher8224 11 месяцев назад

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.

@deborahhosein2535 11 месяцев назад

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.

@ciaobela8 11 месяцев назад

This was Great!! TY Vito.

@Pizza4eversf 11 месяцев назад

Keep channel open ! This is super info ! We will watch all your videos ! Ciao Vito e grazie 🍕

@carlatate7678 11 месяцев назад

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!!

@Piery83_ 11 месяцев назад

Hi Vito! In terms of taste and texture, what are the differences between biga and poolish?

@DonisP. 11 месяцев назад

Pure skill, thank you Vito.

@jaclynhaynes4131 11 месяцев назад

Can you do a video of making bread with the overproofed dough?

@Sandy-yt5zw 11 месяцев назад

100% for Vito, another great video Vito, thank you again!

@hanswurst792 10 месяцев назад

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

@정미영-u7s 6 месяцев назад

팟있겠어요 바삭하고 부드러움 느낌~^^

@endtimeslips4660 11 месяцев назад

it amazing you still get new idea and new information about pizza.

@michaelkoy 10 месяцев назад

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

@firstklass 11 месяцев назад

Questo è un video molto istruttivo, grazie Vito.

@footsmakenzyhellothr 7 месяцев назад

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?

@Lu_Woods 11 месяцев назад

Pizza = Life ...thanks for the vid!!

@frankline.gonzalez-dwindt2355 11 месяцев назад

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

@martinelli11 11 месяцев назад

You should make a video on making pizza rolls 👍

@TheKayPnut 11 месяцев назад

Keep making these incredible videos Vito. Always so informative and you're enthusiasm is infectious. ❤😊

@Ryan-ik2mk 11 месяцев назад

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. 😊

@railasvuo 11 месяцев назад

Amazing video. I've done a biga once. Could do it again yes. Just need to borrow my mom's machine😅

@aspjake123 11 месяцев назад

The video and audio quality is awesome Vito!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

@Racskogabor 11 месяцев назад

Ciao Maestro! Grazie per il video!

@XzzVttll 9 месяцев назад

its 25% vs 100% but the point is important. thank you for this very ussefull video

@savazaric5042 11 месяцев назад

Bravo amico, complimenti!

@Sugondees 11 месяцев назад

I make pizza at home for over 4 months now thanks to your video, poolish is king in my opinion.

@roearle 11 месяцев назад

unreal - trying this recipe this weekend

@AlecSandart 11 месяцев назад

Thank you VIto for everything!

@larrygf 11 месяцев назад

I've spread the word about you, keep up the good work.

@NeoSimSim 11 месяцев назад

Perfect timing for this video. After having made quite a few Pizza sessions with Poolish, I wanted to try more Biga. Thanks @vitoiacopelli

@juangatticchi3813 11 месяцев назад

Thank you Vito. Very informative video 👌

@dylanashwood2812 11 месяцев назад

Bloody beautiful mate!!

@B-RollTape 11 месяцев назад

Thank you for video

@rickzabala6020 4 месяца назад

Never made a pizza but I'll consider it. Considering purchase of a portable quality oven. Is Biga "like" sourdough? Does using Biga help with better digestion like sourdough?

@Mar1N10 11 месяцев назад

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.

@loucinci3922 11 месяцев назад

Save the channel!!! Soft & Crunchy forever!!

@Spid88PL 11 месяцев назад

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

@postandfly 11 месяцев назад

Great video men!! What do you think about Pollisg vs Biga?

@vitoiacopelli 11 месяцев назад

Better poolish

@excellularmobile3991 11 месяцев назад

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.

@YumiFaeldo 11 месяцев назад

It's better to use weight for water. Some measuring cups/tubs are not accurate

@aspjake123 11 месяцев назад

Fantastical video Vito!!!

@MaxRescio 11 месяцев назад

I tuoi videos sono belli da vedere dall'inizio alla fine.. un saluto da un Barese nel Mondo😅😅😊😊😊

@vassileiosrousakis100 11 месяцев назад

Hello Vito, why are you using so much dry yeast with these recipes? Do we need more yeast than usual when we are using preferments?

@vitoiacopelli 11 месяцев назад

Because I just want to use it fast and that’s to show it that is possible to do it and no issues 😊

@svenboljau 11 месяцев назад

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

@thebackwardpoint 11 месяцев назад

You're the best Vito!

@xLouisJohnson 11 месяцев назад

Soft & crunchy ❤️ 🍕

@Lui8111 7 месяцев назад

If I understood correctly, the quick rise from the hundred percent is from the Waymore added yeast, correct?

@gianniskatsohirakis2395 11 месяцев назад

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!

@christopherlozada2104 11 месяцев назад

Excellent video.

@BlackLionRecordsTV 11 месяцев назад

we need behind the scenes video how you film and edit and chose your locations

@sweden6328 7 месяцев назад

i love you man! what kind of flour do you use when you roll out the dough?❤❤

@sn3ar 11 месяцев назад

I make the biga same hydration as my dough, works perfectly and much easier to calculate

@BM-rv1ks 8 месяцев назад

Biga hydration is 40-46 %, so If you made 60% hydrated biga it is no longer biga?

@sn3ar 8 месяцев назад

@@BM-rv1ks sorry, i meant "a pre ferment made in exactly the same manner as biga but with slightly higher hydration than biga"

@robertgyiran 11 месяцев назад

Until now I made pizza only with poolish, but I have to try with biga too!

@angelatanurdzic7508 11 месяцев назад

Great recipe 👌

@milanbodnar7370 4 месяца назад

Vito hope you are ok. I need to make biga dough for 50 pizza at 280g how do i calculate how much flour and water for dough and how much starter? Please help. I have you master class as well but is all about poolish

@raphmartin2474 11 месяцев назад

“That’s crunchy, that’s crunchy, and soft in the same time.”

@KramerEspinoza 11 месяцев назад

Well I watched a whole video ❤😂🎉

@mustaphacd 11 месяцев назад

@vitoiacopelli everytime you are exceeding yoursef, well done, great video. Big fan

@jack.teaching1737 9 месяцев назад

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

@leehol6904 2 месяца назад

Can you put biga in the fridge over night if it's to warm say 25 degrees? Cheers

@MediaM5 11 месяцев назад

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.