How to Make Perfect Biga No Stress Pizza Dough at Home 100%

and let's mix it up in the water the honey bigger no stress outstanding guys now take a look [Music] this time there's no margarita in my channel man this is strong man it's strong take a look oh my god welcome to the best pizza channel guys take a look of this beast from maistrovitiocopelli are you the baby here welcome to my estrogen and today is going to be fun and crazy because here today i'm going to show you one of the most amazing recipes you ever see on youtube no secret only for pizza lover this pizza is is lifestyle you know what i'm saying yes today i'm going to show you the pizza for home every 100 for home 100 bigger no stress guys this is bigger you know what i'm saying i don't want to mess it up vega no stress pizza dough for the house so this is the result right away and then i'm going to show you everything how it's made from the dough to the ingredients i'll send it follow it all the way to the end please thumbs up before we start the video and i'll see you in a little bit let's go see how to make this recipe everything let's go let's go i'm gonna go eat pizza now i'm going to show you how to prepare easily and quick the bigger and pay attention because this is a it's gonna be ah very uh interesting easy to do don't think that is really hard to do but uh because it's very easy and simple we need we just need the right ingredients and the right equipment basically right tools so let me explain you what we need and let's make the bigger 100 the uh right tools to have first of all very important is to have a container uh tight and long this way and let me tell you something very important this is this method is invented by my friend roberto susta in naples they have a pizza place i repeat roberto susta in a positive you wanna check it out his channel is uh pizzaiolo napolitano also on instagram he's uh his page is awesome and trust me guys they make the one of the best pizza in naples i mean for several videos and they are amazing so is the inventor of the vega no stress and this is what we're gonna learn today no stress why because i'm going to teach you right now how to do it it's very easy and uh it's very easy to do just follow this video most simple and easy to follow and share with three friends it's easy hi vito make sure you don't stress out when make bigger and remember put love that's why began no stress no stress this is how you do it so basically you need 600 grams of zero zero flour so we're gonna dump it inside the uh a container just like that now we need five grams five grams of dry yeast if you don't have dry yeast and you have a fresh yeast use 10 use 10 grams this is how you see if the yeast is good the freshest is good just like that it breaks but today the most common in usa is the dry ice so that's what we're gonna use this is five grams of dry yeast so let's go ahead and let's add the dry yeast just like that on top of the flower voila help yourself with the spatula just like that or just go like this just mix the yeast with the flour that's it now let's get five grams of uh uh five milligrams of uh honey and let's mix it up in the water the honey this one will help your fermentation to be more natural as possible this is the honey melted now pay attention what we do one end you move this and one end you dump the water just like that when you create bigger you don't have to you can't create the gluten so by mixing the flour with the gluten with the with the water whatever you build the uh the gluten so in this way you are not building the gluten and you are going to make the properly weigh the bigger and of course this one was invented again by my friend roberto susta so with the spatula just again get it like this little by little just dump it on top this is cause no stress because guys simply this is no stress you don't get dory and it's easy to make like you can see did you see is uh is coming along together what we want to create is uh to create those type of uh we call it strategy just like that so basically that's the that's the bigger okay do this for about five minutes until it's all all the flour is incorporated with the flour then you go like this little by little and then you're going to have the pro the the correct texture of and today we are going to cook the pizza in electric oven like you saw before so pay attention it's very simple hopefully you like this video and we get this video to 5 000 likes let's go five just fine it's easy like and share with three friends make sure if you are new go ahead and subscribe so you see circulated a couple of times take a look the it's coming all together [Music] take a look guys this is the bigger nostress outstanding so now let me show you what we do next at this point the bigger is ready and we're gonna put it in the container [Music] this is the right texture of the bigger see is no gluten and that's the goal bigger no stress outstanding guys now it's time to go ahead and let's make this video to 5 000 likes and share make sure try this at home it's really easy really easy to do that's it now it's time to go ahead and please the bigger inside a container just like that just dump it inside take a look outstanding voila i also have a uh a master pizza class that you can check it out link on below it's very easy that's my masterclass made professionally 24 video how to learn this art from scratch for home so this is how we place the vega inside a container now at this point pay attention leave it with the lid not seal it just leave it like this on top lead and keep it one and keep it at room temperature for two hours room temperature two hours and then we're going to place this in the fridge for total of 48 hours two days so let's wait two hours at room temperature and then we're going to put it in the fridge and of course guys we don't wait uh two days of course it's in the fridge there we go guys outstanding this is the bigger after 48 hours like you can see how we look like outstanding guys the the smell is outstanding and this meal only the bigger does it we're going to keep it outside the fridge for one hour and then we are ready to go ahead and use it okay perfect guys that one hour is best buy and let's take the vega out i wanted to show it to you how outstanding is this pre-fermented dough [Music] wow one piece nicely so now i'm ready to go ahead and show you how to make the dough uh one thing really important i suggest to you to use a dough machine to make this recipe let's get the bigger and make sure you just cut it in little pieces just like that and dump it inside the dough machine hey guys of course i have a little guest here zoe and uh so basically i was getting ready with uh we say hi hi check out my channel zoe stoies zoe kids toys anyway guys so now let's get the water so 100 milligrams of water in the dough machine just like that dump it inside now let's start the mixing part so slow start is low we are making 70 percent aspect we are making 70 percent of hydration now let's get to a coffee spoon of salt voila so it's basically 15 grams of salt very important is if you are cooking at a regular home oven in this case today we are going to use a regular electric oven we're going to add one tablespoon of extra virgin olive oil little by little just like that and outstanding voila guys now let's mix the dough for about 10 to 15 minutes and then little by little when the water is all at sober absorbed we're gonna speed up the dough machine until the max speed and you can go up to eighty percent with this dough eighty percent of hydration if the dough is too sneaky please go ahead and check out my previous video that i post outstanding so did you see the water is getting integrated and we are speeding up the dough we're speeding the the dough machine the dough is coming together the the it's building the gluten little by little remember max speed perfect the dough is getting detached for the dough machine like you can see is uh for sure for you this texture is going to be look like a little bit too sticky so what do you do a secret is to keep the dough relax in the dough machine for about 15 minutes so we keep it for 15 minutes this resting time is good to be to build the more strong the gluten so we wait 15 minutes don't take it out and we're gonna see what to do next so now we mix it really fast for about two let's count to five seconds so ready let's do it one two three four and five the dough basically get detached from the mixer automatically and now let's go ahead and this on the side and let me show you what to do next see the hook is nice and clean and now really important guys oil in your hands because the dough is nice and hydrated we make the dough nice and hydrated on the hydration boom this is the dough take a look out standing the alm oven doesn't go high on temperature so basically we cook it a low temperature and we put more water to be able to have the nice soft and crunchy puffy crust like you see here and so this is how you do it now again oil in your hands tap tap tap and let's make a nice ball and remember if your dough is more sticky just do this step two three times oh my god this is really strong voila guys all this bubble that you see here this is all air in the door out of this world and voila the dough is ready then top top top at this point let's go ahead and plastic wrap on top just like that and voila okay now we keep the dough resting like this for one hour at room temperature [Music] here you go guys after one hour the dough is complete the process of bigger no stress outstanding voila now we are ready to make the balls i want to show you something something really quick i mean i mean this is wow that's what we are talking about take a look take a look of the gluten how strong it is outstanding so now we don't touch it no no lashes we don't touch it okay so now it's time to make the balls guys no flour because we want to keep the same hydration for the dough but if it's too difficult for you go ahead and use the flour it's not a big deal so what i like to do here is to put a little bit of olive oil in your hands take a look baby voila it's full of air let me see wow now let's cut the dough just like that pom-pom just really quick guys when you touch the dough really [Music] quick and the door it's complete guys i run over plows but in this case i run over likes let's go let's see if we can make this video to 10 000 likes let's go i'm putting the love on this voila and place it inside the container a little bit far away man this is strong man it's strong take a look and that's what we want i mean take a look of this take a look he's going back this is because he's really nervous and that's it done guys the door is in the box and just close and listen to this one hour at room temperature is ready why because we give 48 hours already of fermentation so the dough is ready nice digestible and really healthy when i say really healthy it's really healthy let's go boom i'll see you in one hour in the meantime let's go make some ingredients because i'm going to make a pizza very special today not the usual magerita this time we are going to use a the steel plate so what we're going to do we're going to place this in the oven for one hour even 40 minutes very important if you don't have this a regular pizza stone it's fine but it needs to be warm up at the max temperature for about 40 minutes one hour in the oven so let's place this in the oven and let's get ready with the [Applause] ingredients a little bit of olive oil celery carrots and the onions chop it let's cook it slow until they are all nice and gold colored now we are ready to put the meat and pinch of salt pinch of pepper glow flame and of course this bowl the bowl of the real bolognese you need to put a little bit of white wine but in this case today i don't want to put it because i don't have it and guys now it's time to put the sauce i like the multi the brain multi is really good i'm gonna put just like a little cup maybe half a cup not much wow and guys guess what pizza ragu sauce this time is no my get it in my channel okay guys now it's time to put the basil the flame really low at the lowest at as low as possible and because this is for the pizza we're gonna cook it for about 20 minutes or 30 minutes depends how much time you have with the lid on top at the lowest possible and okay guys here we go our bolognese sauce is nicely and ready that's what we want that's what we want take a look wow fantastic this is the correct thickness for the for the pizza okay so today's pizza is gonna be a bolognese pizza with uh with ragu fresh mozzarella cream and romano cheese let's go ahead and let's make the pizza i'm gonna cool down a little bit the dragoo and ready to rock and roll okay guys just check the oven the oven looks fantastic the dough is perfectly ready boom baby wow take a look only one hour at room temperature but guys this might change the temperature on your house so this is the dough how it looks like looks sticky but i'm going to show you how to stretch everything right now okay so i'm using a semolina like you can see i'm gonna get you a little space right there this way you guys can see the stretching part so semolin on top extra semolina don't worry about don't pour there we go extra more extra there we go now flip it over on top of the on top of the flower right away close the other and let's stretch a couple of times in the flower it's full of a little bit of flower on the floor upside down hands on top voila and now let's get ready with the stretching so just press soft 70 is the best press the air to the cross like you can see is all air press press press measure it when it's all the same on top pull take off all the flour gently you go like this take off more flour if it's too much and guys the pizza is ready we don't want to touch it too much keep always the spotlight here because if it's sticky get a little bit of flour and go around voila just like that and the base of the pizza is just cream just a regular cream voila nice then we get the the bolognese still a little bit hot you need to cool down that but i can't wait to make the pizza so go ahead and put a little bit of bolognese just right now just like that voila a little bit of romano cheese little bit not too much put a little bit of flour on the peel pinch it and then peel under let's make the pizza about 12 inches guys of course because it's cooked in electricity oven we have to give it a pre-cook so let's go ahead and let's cook it for the first time now let's cook it for until the the pizza gets a nice gold color okay guys let's check boom baby wow and guys this is the first oh my god let's go finish the pizza out standing so now we're gonna go ahead wow soft and crunchy crunchy is not yet so we're gonna go ahead and finish the pizza at this moment so let's go ahead let's put some fresh mozzarella on top just like that guys this is smells you don't even know i wish you were here to smell this beast olive oil let's do this this faster on top of the pizza but also you need to go a little bit on the crust not too much otherwise we're going to burn the crust a little bit to make the color a little bit nice gold color and now let's finish up with a little bit more of ragu sauce on top the pizza this way gets a little bit more crunchy on top voila now romano cheese everywhere even a little bit on top of the cross this time a little bit on top of the cross we get a little bit the texture voila make it rain and guys now let's go take a look let's go in the oven and then this time we need to turn it on the broil so let's go ahead and let's put it back in the oven okay guys broil on and let's cook the pizza until the mozzarella starts to bubbling wow take a look oh my god but be careful because if the pizza gets a little bit black tuna go ahead and turn it off the broil so we have to pay attention on the pizza oh my god oh my god i don't know if you can see the beast of this pizza ow it come out looks like it's cooking in a wood burning oven and now whoa whoa whoa whoa whoa getting too excited and now it's time to hear the soft and crunchy are you guys ready soft and crunchy oh my god it's time to subscribe [Music] share right now for the love the pizza i'm gonna show you the part but wait until the end it's time to finish this pizza and now we take a look of this pizza and the pizza looks out of this world we're gonna put la chili gina sula torta oh my god i can't wait to taste it wow take a look of this beast out standing guys give a boat please and now it's time is the time to taste the pizza oh my god take a look soft and crunchy in the same time pizza i cannot stay without pizza man take a look take a look of the crust guys it's empty let's see it holds really well but the texture of the dough out of this world empty this is air are you ready it's time for pizza she always comes in the time of the pizza thing tell her the word what do you think acrosta guys go ahead subscribe if you want to see her channel you want to support her channel please go ahead and subscribe also to her thank you so much for watching this beast of pizza make sure guys if you make this recipe or this pizza tag me on instagram vitoyacopeli thank you so much and also thank you so much to roberto susta pizza on napolitano instagram for the beginner stress here today i show you how to make no secret no secret so now is your turn to share thank you so much guys [Music] wow

Channel: Vito Iacopelli

Views: 127,937

Rating: 4.9576092 out of 5

Keywords: vito, iacopelli, pizzatv, neapolitan, pizza, napoletana, how, to, come, fare, VITO IACOPELLI, pizza napoletana, pizza at home, pizza dough, how to make pizza, biga no stress, biga recipe, how to make biga, how to make biga dough, biga pizza dough, impasto biga, biga 100%, pizza biga, neapolitan pizza with biga, how to make biga pizza, how to make biga pizza dough, how to make a big pizza dough, how to make best pizza dough for your business (full recipe-biga), how to make pizza dough

Id: V2RCYjVhb9w

Length: 27min 55sec (1675 seconds)

Published: Fri Mar 19 2021