How To Make Best PIZZA DOUGH for Your Business (Full Recipe-BIGA)

hello guys from my studio kopely welcome back to my channel for the new people i'm gonna explain who i am i'm a maestro pizza yolo i teach on this channel how to make the best pizza so today this video is about making the pizza dough for your business so if you own a pizzeria please make sure to watch this video because we are going to make one of the best pizza dough ever with vega so i'm gonna explain to you all the steps at the end of this video i'm just asking just two thumbs up and subscribe thank you so much for taking the time and watching this video let's get into the recipe let's go see how to make the full pizza dough for your business with vega let's go now the first thing to do is to we have to make the bigger but before what where's my jacket wait there we go now now we're attacking yes we can start to make the bigger so what we need here it's very simple three things we need a container nice and tall like this we need three liters of water three liters of water cold we need 15 grams of dry yeast six kilograms of zero zero flour and also we need a container to mix our vega we have to add our flour in the it's a container second thing to do is we need to add our yeast put on your hand just dump it like that so let's mix up the the yeast just like that there we go we end up our water [Music] don't put it all together because this one we don't gotta make the dough [Music] when you mix the dough just like that there we go our vega is ready that's how it's supposed to be look like make sure you make the vega just like that you remember this container so we have to add our vega in the container [Music] our bigger is ready very important we have to close the beaker really well really well and make sure there's no hair and now we are ready to place this vega in the fridge for 48 hours minimum either out at room temperature for one hour and then we place the in the fridge for 48 hours [Music] okay guys here we are we are in the middle of making the pizza dough so i'm going to explain to you briefly what we need we're going to use four things really simple so the bigger which is this one we're gonna switch it for the east because that becomes our yeast so we have a vega we have a sea salt we have water cold and we have flour of course so i want to explain to you uh before we start everything uh one thing really uh quick uh to understand better so uh dehydration what's the hydration dehydration is the water that goes in the flower so that's very simple dehydration is the water when you want the dough to grow faster easy you put less salt more water when you want the pizza a little bit more crunchy and the slow fermentation you add more flour that means low hydration so low a little bit less water it's a little bit complicated but we just gotta understand so it's a very simple so if you use a low temperature oven that means you have to put a little bit more water on the hydration the higher is the oven the lower you can go with the hydration that's clear simple the higher the higher is the oven the lower is the hydration hopefully this one will help you and this though that we're gonna make today for me is a really like a really really good dough it's a nice fermented nice and soft like you can see here that the crust nice and soft at the same time crunchy and soft in the same time and of course the flavor that gives you the vega no other type of dough uh does so in this dough we are going to use a zero zero flour i use a personally use molino piantoni flour regular sea salt cold water and uh you can do this dough with any type of dough machine so no worry about that regular speed let's get into the recipe that's what we need to create our dough so we are going to use a 12 liter of water 700 grams of sea salt 18 kilos of zero zero flour and of course the bigger that we create so this is basically three liters plus six kilos of uh flour with uh the east the first step to do is we have to add our bigger so this is the way how to put the bigger in the dough machine so we're gonna break the bigger by pieces just like that i want to show you the bigger how it looks like after two two days of fermentation the second step we have to add the water because adding the water first will help to melt the bigger in with the water uh in an easy way after we add the water and the bigger we have to melt the bigger so we're gonna turn it on the machine the goal here is now to melt the bigger for the dough machine there are a fork mixer for four mixer machine i like to use this one this way i can push the bigger and the help a little bit the to melt the the bigger with the water but if you have a spiral mixer it will catch for sure so no problem so we're gonna mix it up for about five five minutes five minutes or so so like you can see now the water is becoming the color of the milk nice and white that means that the bigger is melting really well okay what i like to do now at this point i like to turn it off the machine make sure it's off let's say and now i like to uh mix it a little bit with my hands this way i can melt it really well the bigger i like to melt the bigger in the water so you do this for a couple of minutes i know it's a little bit complicated but the bigger uh dough is for professional so it's really hard that's why also i never made a video about this okay guys at this point we can see the water is nice and white so we are ready to add the rest of the ingredients we're gonna add the like uh ethyl amount of the flour it doesn't mean it doesn't need to be exactly elf four or five spoon of flour just like that so now let it mix for about a couple of minutes i'm doing the video like this open just because uh for video for video purposes but i also have the grill in front so i just want to make sure that you understand that this is for video only purpose so now we are ready to add the salt the salt just like this little by little not all together very important okay so we mix for about couple of minutes more and now we are ready to add the rest of the flour but remember one thing not all together little by little okay now that we finished the to put all the flour we're gonna let it mix for about 20 to 25 minutes we just make a little check at this point we stop at the dough machine there you go now that we stopped the dough machine you'll find the dough a little bit uh watery a little bit sticky but that's okay so we later rest the dough machine we later rest the dough in the in the dough machine just like that we don't touch it for about five to ten minutes ten minutes is better this way the gluten will become more strong because we're using a fork mixer so if you're using a spiral mixer you don't need to wait you don't need to do this step if you use a fork mixer this in this case we're gonna let rest for about 10 minutes to make the gluten a little bit stronger so let's wait 10 minutes okay guys at this point after i've been waiting for 15 minutes at this point we can turn it on the machine again and we can like you can see now the dough is going to be a little bit more strong you can tell now it's nice smooth so we mix it for about two three minutes did you see it's nice and smooth so the gluten got a little bit more strong so two or three minutes and then you get a container just like this one huge and we can put the dough inside our container we can turn it off now piece by piece where we're gonna take it off you can see it's nice i just want to show to you the dough how strong it is with the bigger look how strong it is so now we're going to place it inside a container [Music] if you want you can also split the dough into different containers [Music] we're gonna cover make sure it's closed and we're gonna let it rest for about one one hour guys well one hour one hour specified we're ready to make the third set of the dough this is the dough nice so we're gonna try to take it all out just like that so we're gonna create a black box [Music] you have to have a little bit of flour on the side put a little bit on top just like that now we have to create a big bowl [Music] wow amazing now i like to put a little bit of olive oil not too much just a little bit this way the dough doesn't get doesn't get dry so now we have to uh massage the dough just a little bit just a little bit like that wow this way the dough doesn't get doesn't get uh uh dry too much windy nice so now we let it rest for about 20 minutes 30 more minutes and then we are ready to make the balls let's switch at this point the dough is ready i want to show you just a little piece how strong it is look how strong it is it doesn't rip so this is what we want we want to create the stroke so now we are ready to make the dough balls and it's very important that we keep this part on top when we make the ball so you want to keep always the top on top just like that and then you put it on the on the counter or you put it directly in the dough box you want always to keep the top part on top if it's too sticky get a little bit of flour you put it on top of the dough just like that okay guys finally we made the dough with bigger now this one the server thumbs up so now pay attention a little bit pay attention a little bit because this step now is important so we now we later rest the dough at room temperature for six hours and is ready to use after the six hours at room temperature if you wanna you don't if you don't wanna use it uh after six hours it's very important that you block the dough in the fridge so you can keep the dough in the fridge for about two days max because this is already with vega so the big is already 48 hours fermented so you have to calculate it 48 hours plus six hours so we got 54 hours fermentation after the six hours so it's perfect light and soft so let's go see uh let's wait six hours wow guys six hours it's been passed by i finally closed whoa finally close i'm very tired i've been working since this morning in this video for you also i'm running the restaurant forget about it we are here dedicating this and dedicating this soft to you i hope this video will really really be helpful for you and i'm just asking please guys to share this video this is the dough after six hours amazing the smell amazing [Music] so now it's time to make this pizza and of course like always on my video i'm gonna taste it yes i'm gonna taste it let's make this amazing margarita thank you so much guys for dedicating this time to watching this video thank you [Music] wow guys wow take a look gonna finish the pizza with a little bit of basil and done the pizza is ready it's there guys wow wow let's take a look inside guys take take a look of this pizza take a look guys are you looking this are you looking oh my god oh my god this is empty that's it guys done done oh my god guys oh my god i wanna i wanna see your comment below about this recipe that's amazing so sorry i'm making love with the flavor it's no secret no secret in my channel wow

Channel: Vito Iacopelli

Views: 1,470,914

Keywords: vito, iacopelli, pizzatv, neapolitan, pizza, napoletana, how, to, come, fare, funny, prank, vice, best pizza dough, best pizza dough recipe, best pizza dough recipe ever, how to make pizza dough for business, how to make dough, impasto per pizzeria, pizza napoletana, pizza dough with biga, neapolitan pizza dough, come fare limpasto per la pizza, vito iacopelli pizza dough for business, pizza dough vito iacopelli, best ever pizza dough recipe, dough, pizza recipe, pizza time

Id: NBgs02hPeFM

Length: 19min 58sec (1198 seconds)

Published: Wed Feb 26 2020