NEAPOLITAN PIZZA DOUGH All Secrets 100% BIGA / Special 300.000 Subs

[Music] welcome to the best pizza channel hello guys from my studio kopely welcome back to my channel today is very special video 300 000 subscribers try chained to illustrate how i'm gonna say thank you to you like this we have a special guest salvatore roberto the masters of uh i invite them to this studio italy we are close napolibari very close so today we're gonna make some special things together sounds fine not only one video but a few videos so make sure you check out the the channel this week's weeks yes the time to make the video editing [Music] hey let's get into this video right now so guys here we have the bigger roberto is going to explain us a little bit about the bigga and then also of course if you want to check out how to make the vega we're going to talk a little bit but if you want to see how to uh make the bigger check out my other video link in description below we're going to make the dough with 100 vega of course this is this is 24 hours fermented vega like you can see it's nice and fermented 24 hours because it's enough salvatore is going to explain us [Music] so basically salvatore says that the vega is a pre-fermented dough to we create this to be able to make the pizza more fermented more fragrant so the pizza will be nice digestible and light to eat roberto back in action and then 400 grams of water we're gonna melt the salt see and of course this dough will be 100 by hands okay basically this one is a secret guys the salt will make you stronger the gluten and honestly this one i didn't know after 25 years i learned something new so now we put the water with the salt inside the vega friction so basically he's putting the salty water with the vega so now is doing this movement to integrate the water in the bigger because of course this is 100 bigger so it's a little bit complicated to make it but by hand but we're gonna make it today and then we're gonna show you all the secret the first secret was the salt in the water so and now we have some uh more water on port a little bit i see here we have a little bit of yeast of course in description you'll see the full recipe so let's mix everything up uh until the water is integrated with uh uh with the mix of the bigger so about 15 20 30 minutes it depends just like that so basically now we're going to put the remaining water and then we're going to work it's going to work it's going to work the bigger the dough into everything is integrated so don't worry about how long it's gonna take it's gonna work so it's gonna work out for about uh maybe 30 minutes 30 minutes about 30 minutes so make sure you know if you have the mixer it's going to be much easier the perfume of this vega is only the bigger dice yes more more the fragrance the smell of the fragrance yes so basically it's gonna take about 30 minutes or so and then i'll see you in today oh nothing one hour is best buy one hour is pressed by and then this is the dough with the bigger it's ready to make the balls let's put the hands with the olive oil 100 let's put it in the counter okay voila [Music] okay guys now we are ready to make the balls this is to show you that it's this dough is full of air the bigger it's outstanding the sounds it does look at this generation [Music] 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 i'll a it to you how strong it is take a look the structure yes see it's nice and strong that's because we give those uh those resting there we go those resting time that we did this day these times there we go take a look those resting and made the gluten really really strong so let's finish to make the balls yes guys the dough is nice done we put six because that's the amount today we put nine there because that's the amount of dough that we made today now we cover up and then we let it 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 bigga 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 is going to be nice and fermented perfect for your stomach yes yes yes he's learning english little by little so i'll see you in two i'll see you soon okay guys uh two hours is best buy yeah is ready take a look how soft it is of course we have two missing one we're getting ready one we tested before because we have to test the oven first no the oven is nice and hot perfect so now we are ready to make this amazing pizza and at the end of this video of course it's all for you three hundred thousand people tradition personally [Music] how soft it is nice roberto is going to make he's going to have the honor of to make the pizza are you ready are you ready okay guys he's stretching niapoitan style pizza i'll stand he's gonna make a classic cheese margherita pizza fantastic how is it soft yes it's very soft we're gonna eat this pizza in a very particular place so stay tuned until the end we'll see bye so he's saying to break the bubbles classic margaritaville yes pizza mercury margarita margarita [Music] fresh basil [Music] olive oil okay and a little stretch just moment i like magic attach yeah let's go in the oven [Music] hey guys the pizza like you can see come out outstanding take a look beautiful tasty nice soft dough but now we miss it only the the tasting part so let's cut this pizza latchy stella oh we're gonna check out the cross yeah let's check out the craft holder amazing more more fermentation more more fermentation are you ready to judge to take the word so i'm gonna bring i'm gonna bring roberto susta to this special place very sentimental to me to eat this pizza because it's a unique place so i want you to see this place together with us let's go [Music] this is a that's what i'm talking about this is a unique location comment check cue location request location guys these are the serves a like we're gonna taste the pizza together by the ocean in body this table was built from my father this table was built from my father and my grandfather 50 more than 50 years ago it's historical it's very passionate for me and then i'm really i'm very happy and proud to bring these people these friends here today and we're gonna eat together this pizza 50 years 50 years dedicated to our 300 000 people thank you thank you for you thank you wow foreign

Channel: Vito Iacopelli

Views: 283,090

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 100%, how to make pizza with biga, biga, susta, pizza napoletana biga, metodi impasti, how to make pizza dough, best pizza dough, vito iacopelli biga, biga secrets

Id: 63lEAzc-m3c

Length: 16min 17sec (977 seconds)

Published: Thu Aug 20 2020