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REAL METHOD HOW TO MAKE THE BIGA - NO KNEAD

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●PART 2 "THE DOUGH": • NEAPOLITAN PIZZA DOUGH...
ROBERTO SUSTA CHANNEL: / @pizzaiolonapoletano5242
Here is the recipe to make this BIGA
450ml. water, 1kg. flour 00, 5gr. fresh yeast or 2gr. dry yeast
Process: mix water and yeast then put the water in the flour and rotate the container like in the video :)
I hope you enjoyed this video please like and share and SUBSCRIBE please!
DONATE $ 1paypal.me/pool... TO SUPPORT AND HELP ME WITH A PROJECT :)
ITALIANO
● PARTE 2 "LA PASTA": • NEAPOLITAN PIZZA DOUGH...
Ecco la ricetta per realizzare questo BIGA
450ml. acqua, 1kg. farina 00, 5gr. lievito di birra fresco o 2gr. lievito secco
Procedimento: mescolate acqua e lievito quindi mettete l'acqua nella farina e ruotate il contenitore come nel video :)
Spero che questo video ti sia piaciuto, per favore, condividi e ISCRIVITI per favore!
SPAGNOLO
● PARTE 2 "LA MASA": • NEAPOLITAN PIZZA DOUGH...
Aquí está la receta para hacer este GRAN
450ml. agua, 1 kg. harina 00, 5gr. levadura fresca o 2gr. levadura seca
Proceso: mezcle agua y levadura, luego ponga el agua en la harina y gire el recipiente como en el video :)
Espero que hayas disfrutado de este video, por favor, comparte y SUSCRÍBETE por favor.
ARABIC
● الجزء 2 "العجين": • NEAPOLITAN PIZZA DOUGH...
ها هي الوصفة لجعل هذا BIGA
450 مل. ماء ، 1 كجم. دقيق 00، 5 غرام. خميرة طازجة أو 2 غرام. الخميرة الجافة
العملية: اخلطي الماء والخميرة ثم ضعي الماء في الدقيق ولفي الوعاء كما في الفيديو :)
أتمنى أن تكون قد استمتعت بهذا الفيديو ، يرجى الإعجاب والمشاركة والاشتراك من فضلك!
BUY CLOTHING LINE MY STORE ❥ teespring.com/...
LINKS OF MY PRODUCTS USED TO MAKE PIZZAS
DOUGH BALLS BOXES: amzn.to/35DGQHM
BRICKS FOR YOUR HOME OVEN: amzn.to/2yCuLq8
PEELS: amzn.to/35HDYd1
----🍕🍕🍕🍕links of my social media ADD ME ON 🍕🍕🍕🍕----- INSTAGRAM ❥ / vitoiacopelli
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MY pizzeria WWW.PIZZAPROVAMI.COM
7407 W MELROSE AVE LOS ANGELES CA 90046
MY pizzeria association NAPULE' PIZZERIA byVito Iacopelli(Colombia)
please comment below if you have any questions
Music: www.bensound.co...

Опубликовано:

6 сен 2024

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Комментарии : 219

@flakraker2112 4 года назад

Let's go big everyone make this man a real star that he is

@keithbrookshire 4 года назад

This video was very understandable. It is easier to follow along when you are concise like this and not so excited throughout the video. Thank you!

@saurabhshri 4 года назад

Vito, I really really appreciate the subtitles. Thank you so much for listening to feedback. If you ever feel that they are too intrusive, RU-vid allows uploading captions so that viewers can toggle them.

@flakraker2112 4 года назад

I mean seriously he has over a quarter million subscribers That's not to be sneezed at and it needs to be addressed this man has a talent he's passionate he makes beautiful pizza he tells all of us how to make pizza. But he needs real support and I mean from his real home Italy they need to reach out to him

@vitoiacopelli 4 года назад

❤️ thank you soooo much

@spilusgaru 4 года назад

Vito, твой канал о пицце самый лучший в ютубе, спасибо тебе. Благодаря тебе я сейчас пытаюсь сделать дровяную печь и приготовить настоящую пиццу. Процветания тебе и всего самого лучшего!

@ritatribus8407 9 месяцев назад

Napischite mne poschalujsta etot Rezept,i kak on eto delaet. Spasibo❤.

@rchavez1840 Год назад

Vincenzos plate trying to steal this recipe and say its their own they use a wooden spoon. So stupid everyone knows this is Roberto Susta recipe. I love you guys.

@pizzaiolonapoletano5242 Год назад

❤

@AlexanderGherschon 4 года назад

This video changed how I make Biga. Thank you Roberto and Vito ❤️

@hafgan2 4 года назад

I made biga pizza this week before this video came out. Same measurements, but I think compared to this video, I must have kneaded slightly. I also let it ferment in room temperature for 24 hours. Made pizza with 65% hydration and cooked it in a Roccbox. Used Caputo Pizzeria flour. Turned out to be my best pizza ever, but I wonder how the difference would have been if I combined it like in this video and had it in fridge instead of room temp.

@justinw.durham2886 2 года назад

Awesome video! Do y9u cover the biga after it is created, before putting in the refrigerator?

@roo3159 2 года назад

How come he has no millions of subscribers????!!!! His knowledge, his humor, I want your channel to grow highsky!!! Thank you very much Vito!

@vlrolas 4 года назад

Great technique for my poor hands that suffer from arthritis. Thanks for sharing.

@saidalisamed7042 2 года назад

This biga no stress method is easy to make but is a hell of a work to try to combine it into dough after pre-fermentation. I'd rather just knead a bit to make a homogeneous biga so later it is easy to mix into final dough.

@scottrotella8996 4 года назад

I really enjoyed making this. It was very easy to work with and developed a nice flavor. I think this is my new go to pizza dough. Thanks Vito for bringing this to us!

@steevo124 3 года назад

Why does the recipe say 450ml water, 1kg flour, 5g yeast and in the second video it says 900ml water, 2kg flour and 10g yeast? The recipe is double. I don't know which Biga recipe to use for the "how to make the dough" video. Is the dough video for 450ml or 900ml version Biga?

@leehol6904 21 день назад

This confused me as well and not sure which is correct? Any reply appreciated

@konstantinosorfanidis3352 4 года назад

Vito! Maestro! Black Belt Pizzaiolo! I do every recipe you posted since 3 months! Enjoy the fun and the passion you have in every single video!

@bethehole 4 года назад

Can't wait, Vito! I hope everyone in your family is safe.

@vitoiacopelli 4 года назад

everything is fantastic thank you!

@oscargarrigosgarcia7749 4 года назад

Vito Iacopelli, sei un campione! Esperando con ganas de ver el video! Gracias Vito!

@marcorawframes5614 4 года назад

Agree

@Shelby-48 3 года назад

dopo aver lasciato riposare i patons per 2 ore, se non mangiamo tutto possiamo rimetterlo in frigo per il giorno successivo ???

@saschak.6147 4 года назад

So nice! Thank you, Vito! :-) Suggestion: Will you ever try to make "Pinsa"? - it seems to be very trendy now in Italy.

@vitoiacopelli 4 года назад

Yes is in my next planning videos

@kyssplanet1023 4 года назад

Waooo Fantastic , Signore Vito, Im Airplane Captain and Owner of Kyss Planet restaurant during this period of no Job I discover the Bread and dough world, first I discover the Poolish, nw with your chanel I dsicover the Biga fantastic . I want improve myself , my first attemp was not really as I expected. Mainly I use biga for bread do you have any video on how we can use biga to make Ciabatta

@adelkl5711 3 года назад

thanks for the Arabic ingredients list. that's very kind from you.

@peppaslittleadventures5935 3 года назад

Thank you for sharing the Recipe. My boyfriend and I followed every steps and instructions you and your colleagues said and the dough turned out perfect 👌🏼. It was a long process and intimidating at that but it was worth a try 🤗.

@shultz34 4 года назад

Maestro, Is it 1kg or flour or 2kg? The second video where you make the dough balls from the BIGA says 2kg. Also, do you add more dry yeast to the dough when you mix the BIGA with salt and water?

@nitzcho 4 года назад

yess, and another question unu. how long does the bigger fermentation last in the fridge?

3 года назад

yes that's very confusing

@pizzalover8481 3 года назад

Good question! Also I am a little confused, also the water amount is different.

@joejdicara 2 года назад

@@pizzalover8481 and the answer is? I think only 1k flour. Stage 2, after 24 hours in frig (I prefer 48 hours) is to add, to the Bigga, 40 grams of salt in maybe 100-150 ml of water, depends on how Neapolitan you want the dough, and NO more yeast. Just hand need, it takes at least 15 minutes of hand neading to combine. Let sit covered at room temp for 10 minutes, repeat 2 more times. Now make your dough balls. Let them all rest at least 1 hour. Enjoy. Hey, here’s an easy sauce recipe - one can of San Manzano tomatoes, hand mash until tomatoes are in small lumps, don’t throw away any of the juice. Now add tomato paste and hand mix until combined. The amount of paste used depends on how thin or thick the juice the tomatoes where packed in was - thin, use more paste, thick use less. Add no oil, no salt, no spices, nothing else. If it’s a good brand they have added the right amount of salt and basil to the purée. What you do is add whatever you want to the pizza to favor it to your liking or that of your guests.

@vinhk7368 2 года назад

Hi Vito, What’s the biga initial temperature before going into the fridge?

@patrik-4163 4 года назад

I'm getting fat just by watching your awesome receipts! Outstanding! 😉 All pizzas I did with your receipts were like 5x better than pizza in our nearest pizzeria, love it!

@philist14 4 года назад

My BigA 50/50 whole wheat 00 caputo red is in the fridge ready for pizza tomorrow. Can't wait for your premiere Vito

@vitoiacopelli 4 года назад

Perfect!

@philist14 4 года назад

@@vitoiacopelli I cooked the pizza tonight and it was amazing. Thank you for inspiring me to make BigA.

@roccosdough 4 года назад

Looking forward to this one Maestro !

@polemicheincucina9917 3 года назад

Maestro Susta, ti ringrazio per avermi fatto capire bene come fare la biga, d'oggi in poi non sbaglierò più

@petru3859 5 месяцев назад

Frate when do you make a vidéo with a full vidéo for biga for business. With all the steps ? Will be a hit vidéo

@melapplex 3 года назад

Can you explain a few more things? When you take the biga out of the fridge do you bring it back to room temperature before you do the next step? Also, timing after the end of the second stage? How long do you rest the dough? Grazie, Carmelo di Australia.

@nolenl1503 4 года назад

Yummy always creative god give you health and wellness Thanks for the best chef in the world 😘❤️👍

@zietom 4 года назад

Grat video Vito !!! 8 min that resolves everything about the bigga :)

@originalchannel321 4 года назад

This video helped me understand biga better and make use of my extra dough box 😂

@edge6441 4 года назад

Hands down BEST PIZZA CHANNEL ON RU-vid!

@cryptob4bc983 4 года назад

Yahoo.... My BIGA is in the fridge for Saturday!! Can’t wait!

@vitoiacopelli 4 года назад

Amazing make sure to follow the part2 link is in description

@titanhangman 9 месяцев назад

I want a dough scraper like Roberto!

@sebastienr9833 2 года назад

Hi, Do you put a lid on once the biga is ready to leave it at room temperature and in the fridge? Ciao, Metti un coperchio una volta che la biga è pronta per lasciarla a temperatura ambiente e in frigo?

@andabogdan4937 2 года назад

I'm confused about de recipe. How much amount of water and salt you have to complete to The Biga to make the dough? For 1 kg of flour

@trichairelan9799 4 года назад

You guys amazing! I would love to cook/bake next to you! After Pandemic over May I visit your kitchen?

@pomponi0 4 года назад

Greetings from Mexico. I really can't stress enough how much you've made me fall in love with pizza. The first pizza I ever made was from a recipe I found God knows where. I used a rolling pin! (I know, I didn't know any better) Then, I found your channel. Imagine my absolute delight when I saw through my oven's window the barely bigger borders rising beautifully into a puffy cornicione

@AveiroDan 3 года назад

Beautiful!.....Bella BIGA!!!!

@martinpodbesek6851 4 года назад

Hello from Virginia this will be my first pizza recipe to try on my ooni pro Thanks so much for sharing knowledge that makes people happy

@peppeeroxy3782 4 года назад

Dio ti benedica Vito🙏🏻grazie per questo metodo della biga🙇🏻‍♂️

@giginodj 4 года назад

Vito you and viscusi are my favourite pizza men!

@andersonbollodorius654 3 года назад

Vito!!! Muito bom!!! Faça as instruções em português também!! Muito Obrigado!!!

@slofty 3 года назад

Portuguese won't make him any more money.

@douuglas2007 3 года назад

@@slofty Why not? We are more than 250 million portuguese speakers in the world.

@slofty 3 года назад

@@douuglas2007 Great point! In retrospect I should not post stupid comments when I have been drinking. Cheers!

@michaelcini3892 3 года назад

Hello thank you for this. Although there is an issue. This video the biga is made with 1kg of flour. The second video which is making the dough to ball, the measurements are for biga with 2kg of flour, not 1! Therefore, adding the water required turned my hydration to be through the roof. Did I get this wrong? I look forward to trying this again.

@culinarykatherine4057 4 года назад

@vitolacopelli - do you cover the BIGA at any point or leave uncovered for the entire 25 hours?

@user-wg2ix4bm6m 3 года назад

We need answer to that but Vito no answer to me 2... :-( maybe he don't have time....

@leehol6904 21 день назад

Is that right. 1 kg for first biga 24/48hr then add another 2kg flour for dough mixed. A bit confused how much to add for 2nd stage. Help please cheers

@NewBeginningsThePunchNews 3 года назад

so many questions. 1) Can you use active dry yeast or must it be FRESH? 2) How come no salt in the dough? 3) Can I create BIGA in a metal or aluminum (disposable) pan or will that disrupt the yeast?

@mosheva 4 года назад

Hi VIto please please update the recipe as the second part is for 2KG.. What is the % of water to flour to add after the BIGA is ready? additional 200ml? so it will be 65% hydration? Hope to hear back :)

@sionysamadan5944 4 года назад

always watchi g ur videos and l love it from philippines

@peppaslittleadventures5935 3 года назад

Hi po! Tinry ko po yung recipe nila kung paano gawin yung biga, masarap po at malambot yung dough 🤗

@zahranahmad4237 3 года назад

Greetings, thanks and appreciation for your valuable channel 1- Is it necessary for us to calculate the temperature of the dough, the temperature of the place, the flour, the friction factor, and the only element that we can control is the water 2- What is the time and temperature? Brewing outside the refrigerator. Of course it is difficult to get the perfect thing in relation to the temperature of the place but the time It can be controlled. My question is, is it possible to do a calculation of a ratio and proportion to the time compared to the temperature of the place? I am skilled in mathematics. For example, you say to maintain the vehicle 24 hours at a temperature of 18 degrees, assuming that the temperature is 22 degrees. Is it possible to 19.5 hours of proportion and proportion to 3 - I said that the dough can ferment at the temperature of the place, assuming 8 hours, and the fermentation takes place well during the working hours, and let's assume 10 working hours, meaning the fermentation time has increased for the last balls. Does it have an effect? Thank you

@xaviermarcos1472 4 года назад

Bravissimo Vito!! Complimenti

@th3who213 4 года назад

vito c'è gente che si fa pagare per questi segreti. Grande

@vitoiacopelli 4 года назад

E io li do gratis spero la gente lo capisca

@roberta4760 3 года назад

Hello i have bought a breville pizzaiolo oven , it acts like a wood fired oven, it gets very hot, over 700°F . I just wanted to know which of Vitos recipes, would be best for this type of oven? The tastiest. thanks

@flakraker2112 4 года назад

oh and by the way to all Vito's supporters., I would suggest to all of you to reach out to the Italian government and some fashion or form so that this man can get some real support from the government to go around Italy and support some of the local artist and artesians of Italy and promote Italian tourism I mean for real this man is good at what he does he has a real personality. having said that if you really like him and you want to support him send a message to the Italian government or tourism department and have them promote him

@vitoiacopelli 4 года назад

❤️

@mtrance1986 3 года назад

Thank you for this video. I have a question. When you finish biga and put it in the fridge for 24 hours- do you cover the dish or you leave it uncovered? Also when i make the dough- can i save some in the fridge for next day in the fridge? Do i need to cover the dish with this dough in the fridge? I hope somebody answers. Thank you.

@426superbee4 4 года назад

I thought this is NO KNEADING ? Then at the end drops water in it, and starts KNEADING ~ back to my fried squirrel YUM

@adelcorona7393 4 года назад

That is after 24hrs fermentation and about to mix with dough.

@vitoiacopelli 4 года назад

No my friend we did not use hands and was no knead

@pomponi0 4 года назад

The Biga is a preferment that you're NOT supposed to knead. After 24 hours you use it to ferment your dough and then you have to knead it as with any proper bread.

@426superbee4 4 года назад

@@adelcorona7393 oh my bad ok thanks

@426superbee4 4 года назад

@@vitoiacopelli my bad cheers

@ibrahimtanritanir309 2 года назад

How much dry yeast would you use for 1 kg biga flour?

@melapplex 3 года назад

Having watched a few “biga” recipes, including the very large quantity one of yours on another video. I think it is not a good idea to add all the flour at once because after 24/48 hours in the fridge it forms very dry hard bits which in the next stage don’t soften. In other videos including yours some of the flour is added in the next stage (and the biga with less flour seems better, a bit like a “polish”). Also, you have a total of 1000g of flour and only 650ml/grams of water, surely at 65% hydration it is too dry. I finished up using a total of 850ml of water. Don’t get me wrong, I love your videos, I’m just trying to make the best home made pizza. Grazie mille. Would love your option on my comments.

@valentinyosef5940 3 года назад

i know I'm pretty off topic but does anyone know of a good site to stream new tv shows online?

@romeoeden2800 3 года назад

@Valentin Yosef Flixportal =)

@valentinyosef5940 3 года назад

Thanks, I went there and it seems like they got a lot of movies there =) I appreciate it!

@romeoeden2800 3 года назад

@Valentin Yosef happy to help xD

@mmustafa78 4 года назад

Vito I love your channel and Thank you for doing this for us. I screwed up and made the BIGA one day too early, so can I keep it in the fridge for longer then 48 hours before i Ball it?

@stevemeza7714 2 года назад

Hi Vito, Is it possible to use sourdough starter instead of fresh yeast to make the biga? If it's not possible, where can I buy fresh yeast?

@shultz34 4 года назад

Maestro, The one hour at room temperature, is that covered or uncovered?

@vitoiacopelli 4 года назад

Covered

@FoodTalksCo 4 года назад

Thanks Vito, we always used poolish but will have to give this a try. What do you prefer Poolish or Biga ?

@vitoiacopelli 4 года назад

Al the way Poolish my friend

@FoodTalksCo 4 года назад

@@vitoiacopelli ciao Vito, i just made poolish last night :) thanks for your reply you are the best

@salvoazzurro6388 4 года назад

Caro maestro x la pizza e sempre meglio il vecchio impasto che facevano una volta..ciao Vito forte come sempre

@rowenadegayo677 4 года назад

Vito,may I know the different recipes for this biga...thanks in advance and thanks for sharing your recipe.

@TigerDemonWarrior 9 месяцев назад

How can we set our fridge in 4 C? My fridge has not temperature counter

@vicentev6045 4 года назад

Hi Vito, how are you? I have a question for u I want to make pizza for my family, I usually make pizza with 1kg of flour. Now I want to make your Biga how would it be de proportion for that same amount of flour? Also I’ve been watching your videos and after you make the biga I didn’t understand what to do, so you leave it 24 hrs and then, you need to put water on it? How much? And then is ready? Could you give me the proportion pls. Love your videos! Thank you so much for teaching us. Greetings from Chile! ✌️

@999ThingsToCook 4 года назад

That is awesome! BIGA MASTER!!

@evisiontv7772 3 года назад

great video ..one question do you really need a dough mixer to mix the rest of the flour and water once the biga is ready? i have a biga ready but have no dough mixer .

@AlanDoubleYou 3 года назад

Polish or Biga for home oven.... witch one is the BEST 👍👍🍕🍕🍕

@witfit5266 3 года назад

You are brilliant 👏 😀 🙌

@luismorales9023 4 года назад

nice biga bro

@MrGabco09 4 года назад

Vito I'm big fan since day one i have passion for making pizza, but I don't understand. To make bigga 1kg flour and 450ml water and in other disciprion you have 2kg flour and 900ml water. Maybe is it that I make first 450ml water and 1kg flour rest for 24hrs and then add another 450ml water and a 1kg flour?

@svgitana2499 3 года назад

Do you have the measurements for making maybe enough for 4 pizzas? I love your recipes and you have made me a fan of your pizza so I would love know how to make this for 4 pizzas 🙏🏻😎

@rossdicandilo7159 4 года назад

A steel spatula scraping a plastic container makes for plastic shavings in the dough

@lmatysiewicz84 3 года назад

Hello Maestro, I have question - what will be the best flour for biga? Will be caputo pizzeria ok?

@you.got.gapped.racing44 21 день назад

Vito: this guy (talking about Roberto susta) doesn’t speak English Susta: speaks English to become the ultimate gigachad susta: 🗿

@dfnotte 3 года назад

Ma si puo fare anche con lievito secco?

@stephen6415 4 года назад

Yes but, how should it smell, texture, etc after it's fermented

@simonashworth2820 4 года назад

Looking forward to this one Vito 🔥🍕👨🏻‍🍳😎😀

@ssmm6811 3 года назад

if I want to keep it in fridge 48 hours,should I adjust the amount of yeast?and What is the percentage of instant yeast in general for Biga?

@RokoBazikaOfficial 3 года назад

In second video description write 2kg flour and 450ml water, in 1st video u said 1 kg flour and 450ml water?

@aronchas 4 года назад

Hey Vito I have a question. Is it possibile to use non used pizza dough for new dough. When I close my pizzeria I end up with 2 o 3 balls and I have to throw away it, but I was thinking if can I use it as kind of pre ferment for fresh batch the next day

@vitoiacopelli 4 года назад

Yes you can

@lxyst 4 года назад

Great Masters.....Thanks

@george.pahali 4 года назад

Vito!!! Love your work!!! I understand how much water and flour to put for the number of pizzas I want to make but how do you calculate how much salt I need?

@vitoiacopelli 4 года назад

Is always double the flour compared to the water

@vitoiacopelli 4 года назад

Easy every 100ml of water you need 5gr salt

@Payton77 4 года назад

Can this method be done using dry active yeast (Fleishmann’s)

@obviouslytwo4u 4 года назад

Is biga the same as poolish ?l

@vitoiacopelli 4 года назад

yes almost

@Crusuma 4 года назад

poolish has a higher hydration

@agustinquilici7513 9 месяцев назад

Sos un crack vito !!!! ❤

@EricThompson-gs9ce 4 года назад

Biga is 100% flour, 50% water ( this is by weight not volume). most 12 inch pizza dough weighs between 225 - 250 grams for Neopolitan style. So you can make smaller sizes for 1 person. Vito thanks for this video. That Detroit pizza for home pizza makers was awesome!

@SamHardenJr 4 года назад

Hey Vito, I am confused, in all your other videos I've watched you said "Poolish" 24 hours in fridge and "Bigga" 48 hours in the fridge, so which is it? No disrespect just asking for clarification. Thanks

@markajones1979 3 года назад

Does active dry yeast work OK with this?

@jazzpezzas 3 года назад

Maestro Vito, can i make biga from dry yeast? If so, what is the recipe?

@sateusz9391 4 года назад

In other recipe are 2kg flour, 900 ml water e.t.c. Why? Which flour of BIGA dough?

@yolosolonorthwest6282 4 года назад

So the term biga is just a certain type of yeast used to make pizza?

@moniquem783 3 года назад

Can you feed a biga like you do a sourdough starter so you don’t have to keep buying fresh yeast?

@white12779 3 года назад

Is that a paint scrapper?

@nathannguyen7449 4 года назад

Can't wait!

@vitoiacopelli 4 года назад

Thank you

@fares8897 4 года назад

GRANDE MAESTRO

@flakraker2112 4 года назад

Vito I sent a message to the Italian tourism department about your videos asking them to support you I hope that they reach out to you so that you could promote more Italian cities and restaurants and have more people come to you and input on how to make pizza I mean come on let's face it Pizza is Italy you are Italy you are Italian Pizza is Italian the Viva Italy I hope they reach out to you

@vitoiacopelli 4 года назад

I’m planning to shoot everywhere ❤️ time and I’ll do everything