Everything you need to know 100% POOLISH vs BIGA ⎮Full Dough Recipes

welcome to the best pizza channel welcome welcome [Applause] back the master of vega and salvatore sustra the master of uh pizza over pizza yes they don't speak really good english but today we are going to make this video very special everybody has been asking me video biga polish what's the difference between vega what's the difference between polish polish so much bigger much bigger polish today we're going to explain to you the bigger 100 percent today we are going to explain to you the differences between biga and polish and also we are going to make the verses bigger with polish yes so let's go ahead and let's start this video foreign okay so let's get let's get i will try to put it in description yes 100 polish versus 100 percent bigger pizza yes smash that like right now i'll see you soon now i'm going to show you how to make the polish and roberto is going to show you how to make the bigger so let's make let's see the ingredients that we need 500 grams of flour 500 milligrams of water and 5 grams of fresh fresh yeast let's go ahead let's melt everything we put five grams of of fresh cheese we melt it in the water just like that now we put the water little by little and i repeat this is a polish we integrate everything okay now the polish is nice and done one hour at room temperature and then 24 hours at in the fridge so let's go ahead roberto is going to show you how to make the bigger roberto 5 grams of fresh yeast and 500 milligrams of water you melt all the yeast now one kilos of flour dump it in a container dump the water little by little in the flour just like that remember this is the bigga by roberto schuster vegan the name of this is vegan no stress perfect now the bigger is ready like you can see made it with no stress yes take a look [Music] one hour at room temperature and then 24 hours in the fridge at four celsius temperature this is 24 hours fermented vega like you can see is nice and fermented 24 hours because it's enough the vega is a pre-fermented dough to we create these to be able to make the pizza more fermented more uh non-fermented more fragrant so the pizza will be nice digestible and light to ease the water with the salt inside the bigger so let's mix everything up until the water is integrated with uh with the mix of the bigger one hours best buy and then this is the dough with uh bigger 100 percent bigger okay [Music] voila so let's let it rest for about 10 minutes and then let's make the balls the bigger it's outstanding the sounds it does look at this official nice there we go so we make the balls find proverbs we make the balls around the context of the monastery two hundred ninety five generations it has a 300 so take a look how strong is the the structure of this gluten take us take a look [Music] see it's nice and strong so we put the okay guys the dough is nice done we put six because that's the amount we put nine there because that's the amount of the of those that we made today we cover up and then we let rest for about what the tempo okay two hours we let it rest for about two hours at room temperature and then of course this dough is already pre-fermented because we used the bigger so it's different from when you make the direct dough or indirect dough so make sure you pay attention to these little details this dough nice and fermented perfect for your stomach 100 white 100 is because we're just gonna add flour and salt now let's go ahead let's put it in the together go go we're gonna add the salt just right now just like that and of course we're gonna mix everything by hand here we go so you put the flour on top little by little now the goal here is to mix until everything is integrated usually it's going to take about 20 to 30 minutes by hand of course it's not like the bigger because the biggest very are very difficult to make because it's very uh hard it's the opposite the with the liquid polish of course is going to be more easy so let's go ahead and let's make everything let's mix everything up but so the dough is ready you can see there is nice compact everything is integrated but you might say it's too much liquid it's sticky it's sticky well now that's to make it strong you have to do this put a little bit of olive oil in your hands there we go perfect and then you tap it on top of the dough and this way you are going to make the gluten nice and strong by letting it resting for about uh [Music] for about 10 minutes 10 minutes is enough to make the gluten nice and strong follow this step see is making a nice a ball a big ball to make the dough nice and smooth and that's the goal that we want to nice and smooth little bit more olive oil on top voila wow these are the techniques for the high hydration dough hydration to make the best pizza neopolitan you can ever had these are the secrets now we let it rest for about 10 minutes 10 minutes best buy now like you can see the gluten is nice and strong now we're ready to make the balls of course you can put some olive oil in your hands or you can put a little bit of flour in your hands it doesn't really change that much you're gonna make the balls around 200 grams 290 grams no problem excuse me okay guys now that we made the dough the dough balls we are ready to let her rest the hydration is very important because uh when the touch of the oven the hydration eva the heat of the owner will make the water evaporated and the dough will be much much lighter like this so uh now we're gonna wait about quantum tempo two hours yes we're gonna wait about two hours and then the dough is ready to rocker two hours wide just two hours because we use polish or bigger because those are pre-fermented [Music] dough okay guys two hours passed by vega are you ready whoa leave a thumbs up for now what's up let's give it a closer look we got bigger and we got polish like you can see we have the same consistency difference see about the same so let's get ready are you ready yeah we're gonna see the difference between the two so let's get ready let's get into the pizza we're going to make it together and then ready to rock and roll took a fight to fajr he's going to be the judge today biga polish vega i do the polish yes salvatore he's going to be the judge so stay tuned are you ready foreign so serious rebecca so serious what's going on it's so serious i'm gonna try to distract him he's very serious very quiet he's uh he's basically making love with the pizza pizza you [Music] [Music] m very good [Music] [Music] and now guys it's my turn to rock and roll the oven is perfect this is gonna be a nice challenge comment below who is going which pizza you're going to like more foreign oh my god judge what do you think judge right now same consistency voila parmesan cheese i'm going to put some basil before and after voila ready to go in the oven guys wow [Music] now we're gonna cook it for a couple of minutes maybe a little bit more cocoa with low flame check it out we got shaking up with this pizza oh my god oh my god roberto ciao help help help wait wait you're gonna see better here wait help [Music] there we go there we go i cook a little bit too much let's take it out oh my god foolish oh man oh my gosh polish polish or vega comment comment now [Music] okay now it's time to cut it see the inside roberto i think you're i think here i i mentioned my friend give me that give me that give me that i mean take a look at this pizza you're gonna you're gonna see it too my friend yeah yeah yeah now the tasting part now the best part the tasting but i'm gonna bring you some special place okay i'm gonna bring roberto to a special place very very sentimental for me because this place is very unique let's go come with me bring bring the pizza with you come with me which one which one is mine which one is mine don't get confused let's go together let's go he's gonna be the our judge of the competition of today so i want you to see this place together with us let's go okay guys we are ready we are ready this is my pizza take a look what a better place to eat the pizza tell me tell me what's the better place to eat the pizza is we got some napkins we need your beer thank you voila you got to be you're going to be the question you're going to taste okay guys now it's our turn [Music] mine is outstanding light soft at the same time it's up to though now we taste is the judging thing just judging so have a seat have a sit and judge judge is your turn to judge the pizza and then they gonna judge that's right that's yours bigger bigger bigger tasty wait wait so it's going to give a jar a point one to ten one two three fantastic now it's your turn to judge because this is a time for hard judge so make sure you comment below polish or vega now and give a thumbs up and check these guys out pizza yolo napolitano robes pizzeria thank you so much for watching guys make sure you subscribe like and coming soon so many videos ciao foreign [Music] foreign

Channel: Vito Iacopelli

Views: 386,770

Rating: 4.9258285 out of 5

Keywords: vito, iacopelli, pizzatv, neapolitan, pizza, napoletana, how, to, come, fare, funny, prank, vice, VITO IACOPELLI, pizza napoletana, pizza at home, pizza dough, how to make pizza, biga starter, poolish starter, how to, best pizza dough, how to make pizza dough, biga vs poolish, pizza recipe, how to make dough, puffy pizza, how to make poolish, how to make biga

Id: 04Fzmj05YrY

Length: 21min 40sec (1300 seconds)

Published: Sat Sep 12 2020