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How The Neapolitan Pizza Dough Is Made..

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  • čas přidán 29. 10. 2023
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    You wanna know the secret behind making this type of pizza?
    check out this guide that i made about it:
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    #povexperience #pizzachef #pizzaiolo #italianpizzaiolo #italianpizza #italianpovpizzaiolo #povinapizzeria #povinaitalianpizzeria

Komentáře • 188

  • @emilivp
    @emilivp  Před 7 měsíci +3

    Soo , I've noticed there's been quite a demand for dough-making, so I've put together this small guide with precise quantities, temperatures, and steps to create an authentic Neapolitan pizza. The price is $2; let me know what you think ;)🙃
    pizzaguide.sellfy.store/p/how-to-make-the-perfect-neapolitan-pizza-with-biga/

    • @blp7
      @blp7 Před 5 měsíci +2

      store doesnt exist :/

    • @financial_age
      @financial_age Před 4 měsíci +1

      Hi the store does not exist, any links to the recipe? Thanks!

    • @randallgoguen3463
      @randallgoguen3463 Před měsícem

      Do you have a fresh link?

  • @ortiz2161996
    @ortiz2161996 Před 8 měsíci +3

    The opening biga shot was awesome. Pizza looks and probably tastes phenomenal.

  • @D.D.T.123
    @D.D.T.123 Před 9 měsíci +9

    My question is …who taught you all this….you look like a person with a lot of passion for his craft.

    • @jelly8594
      @jelly8594 Před 9 měsíci +2

      Probably the guy how employes him in the pizzaria?

    • @emilivp
      @emilivp  Před 9 měsíci +20

      nop, In December 2021 I completed a course for specialization in the preparation of doughs and management/preservation of ingredients. :)

    • @JJFood-pl7zs
      @JJFood-pl7zs Před 8 měsíci +2

      @@emilivpwhere did you take the course and which one was it

    • @pedraaaa
      @pedraaaa Před 8 měsíci +1

      @@emilivphey man! Would you mind share the courses name please? I would love to do this course!

  • @donniecatalano
    @donniecatalano Před 2 měsíci

    Che bello vedere un ragazzo cosí giovane preparato, veloce ed appassionato. Bravo!

  • @dublindave78
    @dublindave78 Před 9 měsíci +2

    You're a hero for showing this. Thankyou!

  • @Christinecooking451
    @Christinecooking451 Před 9 měsíci +2

    Emillio thank you for your great teaching.

    • @emilivp
      @emilivp  Před 9 měsíci

      thanksss much love🧡

  • @manuelsweingarten
    @manuelsweingarten Před 8 měsíci +1

    Emilio you are killing it dude! 💪🏻 your process and final pizza is pure fire 🔥
    Also I really like your POV content - you can tell from a far that you are a pizzaiolo for life!

  • @TheNails3
    @TheNails3 Před 4 měsíci

    Very cool video and mouth-watering pizza at the end! Excellent work 👍👍

  • @therunixx
    @therunixx Před 9 měsíci

    thank you emilio for making pizza for us... You are the best horse in the world!!!

    • @emilivp
      @emilivp  Před 9 měsíci +1

      ti voglio bene fratè

  • @ViniSilva-se9ef
    @ViniSilva-se9ef Před 9 měsíci +2

    Adorei esse vídeo incrível

  • @ArcadiaRugSpa
    @ArcadiaRugSpa Před 9 měsíci +6

    Great looking dough. no timings after the BIGA. What was final dough temp when fully mixed. was it still 20c? 9:25 how long in fridge before balling? 11:23 what temp did you store the balls at and for how long? finally. once out of storage how long before stretching? been trying to find a decent BIGA recipe. Thanks

    • @TakeNoneForTheTeam
      @TakeNoneForTheTeam Před 9 měsíci +1

      Arcadiarugspa, So far my best biga vid to date is Roma Food channel (they just made it) and look up video titled "How to Make Neapolitan Pizza Dough (biga recipe) in a Neapolitan Pizzeria in Rome, Italy 🇮🇹". You can turn on closed captions and you can read it in English.

    • @ArcadiaRugSpa
      @ArcadiaRugSpa Před 9 měsíci

      Yeah made that last week. nuvola super. He's good at balling up. the guys running on rocket fuel, what a guy.@@TakeNoneForTheTeam

    • @emilivp
      @emilivp  Před 9 měsíci +10

      let's say that this video focused a lot on making the dough in a "pleasant to look at" way, maybe in the not too distant future I will also make one with ovens that can easily be purchased online and mixers that are perhaps more accessible in price, what do you think?

    • @dublindave78
      @dublindave78 Před 9 měsíci +4

      @@emilivp I think YES! Most of us have Ooni ovens at home, trying to replicate what you do. More details for us, please!

  • @tinof5829
    @tinof5829 Před 9 měsíci

    Thank you Emilio. You are a great man!!

    • @emilivp
      @emilivp  Před 9 měsíci

      you sure i am?🤠 btw thanks mannn

  • @Christinecooking451
    @Christinecooking451 Před 9 měsíci

    I will start to like and subscribed all your videos,your good man.😀

  • @lorenzomirandi8412
    @lorenzomirandi8412 Před 6 měsíci

    Bellissimo lavoro👏🏼

  • @prodiflame3239
    @prodiflame3239 Před 9 měsíci +7

    hey great work man! greetings from argentina, im learning alot with your videos :D looking forward to one day make my own pizzas like you

    • @emilivp
      @emilivp  Před 9 měsíci +2

      thank you for the beautiful words, I hope you manage to do it, for anything don't hesitate to ask please ;)

  • @imaginationscene
    @imaginationscene Před 8 měsíci

    very nice, will try make some for the family myself at home 😊🤗😌

  • @Heisen_WW
    @Heisen_WW Před 9 měsíci

    Great Video, thanks!

  • @lifewithpowerups
    @lifewithpowerups Před 9 měsíci

    Your bigga turned out very good! Well done ❤

  • @geraldkaba5500
    @geraldkaba5500 Před 9 měsíci

    I like your video's...u know what u doing and thanks for sharing your knowledge with us ...keep your video's coming 😊

    • @emilivp
      @emilivp  Před 9 měsíci

      heyy for sure man, thanks for the love :)

  • @emanuelahysenllari467
    @emanuelahysenllari467 Před 9 měsíci

    Che bello! Bravissimo!!

    • @emilivp
      @emilivp  Před 9 měsíci

      grazieeee gentilissima✌❤

  • @jelly8594
    @jelly8594 Před 9 měsíci

    Looks fantastic!👍

  • @user-bn8wj8lk8i
    @user-bn8wj8lk8i Před 9 měsíci

    Thank you. I decide to deliever the pizza!

    • @emilivp
      @emilivp  Před 9 měsíci

      u did? hahahah did u ordered o started a job as a pizza delivery guy

  • @marcosruon5681
    @marcosruon5681 Před 9 měsíci

    Adorei o vídeo.

  • @sabrinawaltrickarruda8424
    @sabrinawaltrickarruda8424 Před 9 měsíci

    Adorei o vídeo

  • @sverreaarnes9164
    @sverreaarnes9164 Před 9 měsíci +1

    Btw, the thumbnails are clean af!

    • @emilivp
      @emilivp  Před 9 měsíci

      i was thinking that no one even noticed, thanks man for the support, :)❤️

  • @waldineymagalhaes7108
    @waldineymagalhaes7108 Před 9 měsíci +1

    Muito bom, gostei

  • @sverreaarnes9164
    @sverreaarnes9164 Před 9 měsíci

    Been waiting for this! Nice Emilio

    • @emilivp
      @emilivp  Před 9 měsíci

      heyy thanks man :) love to see that you like it.. I hope ahahha

  • @elvioruggieri743
    @elvioruggieri743 Před 9 měsíci

    Complimenti e grazie per aver condiviso la preparazione dell'impasto.

    • @emilivp
      @emilivp  Před 9 měsíci

      grazie a te :) se ti dovesse servire qualcosa non esitare a chiedere

  • @leticiadebritomoreira561
    @leticiadebritomoreira561 Před 9 měsíci +1

    ❤❤❤

  • @yossiatia12
    @yossiatia12 Před 9 měsíci

    looks great and professional results, for sure i am gonna learn from you

    • @emilivp
      @emilivp  Před 9 měsíci +1

      do you really think that? thankssss , it wasn't super easy to make so thanks for the compliment, if you need anything don't hesitate to ask :) 💖

    • @jelly8594
      @jelly8594 Před 9 měsíci

      ​@@emilivpwhat temp is your fridge at?

  • @misteralex01
    @misteralex01 Před 8 měsíci

    Going to try a smaller version of this recipe with the family 😁

    • @emilivp
      @emilivp  Před 8 měsíci +1

      o yeah, let me know how it goes man :)

  • @stevew7784
    @stevew7784 Před 9 měsíci

    Perfect biga bet that's smells so nice and fresh looks great man as always

    • @emilivp
      @emilivp  Před 9 měsíci

      heyyy thanks man, do you like it?

    • @stevew7784
      @stevew7784 Před 9 měsíci

      @@emilivp hell yeah I'm always trying to pick up tips and tricks of the trade I appreciate the video

  • @DDSRdds
    @DDSRdds Před 9 měsíci

    Deserve a new sub👍

    • @emilivp
      @emilivp  Před 9 měsíci +1

      u deserve my heart❤👀

  • @squidGTC
    @squidGTC Před 9 měsíci +1

    video molto bello Emilio, complimenti. Quanto lievito nell'impasto finale? è l'unico che non sono riuscito a leggere

    • @emilivp
      @emilivp  Před 9 měsíci

      heyy grazie gentilissimo :) comunque per la ricetta guarda la descrizione

    • @squidGTC
      @squidGTC Před 9 měsíci

      @@emilivp grazie a te! ho controllato la ricetta e credo ci sia un refuso sulle dosi di sale; 1,6 grammi sembrano pochi, dal video credo siano 25g/kg di farina. Poi avrei due domande, se possibile: quanto fai durare la puntata? dopo lo staglio a che temperatura stazionano i panetti in frigo? Grazie e buon lavoro!

  • @MMedlie
    @MMedlie Před 8 měsíci +1

    Is 1.6g salt correct? Or is it supposed to be 16g?

  • @tim0r0h
    @tim0r0h Před 9 měsíci

    some serious fermentation going on there, very very cool!

    • @emilivp
      @emilivp  Před 9 měsíci

      ey ey ey thanks man :)

  • @mohamedelhachemi6862
    @mohamedelhachemi6862 Před 9 měsíci

    What a great work very impressive wow mashallah!!
    Is it 24h at all from preparing to coocking?

  • @lrodriguezvideo
    @lrodriguezvideo Před 8 měsíci

    Do you prefer Biga over Poolish? And why?

  • @leonsiegert5103
    @leonsiegert5103 Před 20 dny

    How much yeast do you use in the second step? After the Biga is made?

  • @abrahamsanchez4887
    @abrahamsanchez4887 Před 6 měsíci

    Me interesa muchisimo saber las cantidades que usas y los tiempos, un regalo por el precio q dices

  • @xxsenseixx2917
    @xxsenseixx2917 Před 8 měsíci

    Beau travail Emilio bravo, par contre normalement la biga ne doit pas plutôt se mettre dans un contenant haut et non large?

  • @adigaikamei5085
    @adigaikamei5085 Před 9 měsíci +1

    2kg flour recipe please

  • @haraldmatosek7570
    @haraldmatosek7570 Před 9 měsíci

    dieser pizzateig ist ein originaler gutes gelingen

    • @emilivp
      @emilivp  Před 9 měsíci +1

      Hey, danke, ich hoffe, es hat dir geholfen.😉

  • @eugenioborg9910
    @eugenioborg9910 Před 3 měsíci

    I like your video but how much yeast do you use please?

  • @kBasti4511
    @kBasti4511 Před 9 měsíci +1

    The timing after the Rinfresco is missing.. how long did it stay in the fridge till balling and whats the proofing time then in the fridge again? :) Do you bake it as cold as it comes out of the fridge or let it warm up? Great Video!

    • @randomstoragespace
      @randomstoragespace Před 9 měsíci +1

      Before balling just put in fridge for 30 mins to an hour to make it easier to handle when balling.
      After balling keep in fridge up to 24 hours really.
      They will pull trays out and room temp them for a few hours before using.

  • @siaps13
    @siaps13 Před 7 měsíci

    greeting from iran.You saved me from the greedy teachers in Iran, Emilio, but there are still 3 questions. In the last step, you left the dough in the freezer for a how many hours ?And that the dough should not be hotter than 20 degrees Celsius while turning? If it gets hotter, we should pour very cold or slightly cold water on it?

  • @sebastijangombac5249
    @sebastijangombac5249 Před 9 měsíci +1

    Thank you for this video. Can you write how many yeat you put on second bach ? And CT temperature or..? Thank you

    • @emilivp
      @emilivp  Před 9 měsíci +2

      check out the description, maybe I'll make a more specific video in the future :) let me know if you'd be interested in watching it😊👀

    • @user-dz6wl6xq4o
      @user-dz6wl6xq4o Před 4 měsíci

      @@emilivp hello mate,nice work but i cant found the description? is still available the page?

  • @D.D.T.123
    @D.D.T.123 Před 9 měsíci

    Such a good video I had to watch it again!
    What % hydration is this dough?
    How many pizzas do you get from this batch?
    You are a perfectionist! Keep up the good work. Hope your boss appreciates you.

    • @tomikuzmanic
      @tomikuzmanic Před 9 měsíci

      read the description?

    • @D.D.T.123
      @D.D.T.123 Před 9 měsíci +1

      @@tomikuzmanicare you telling me to read the description?

    • @NichollBros
      @NichollBros Před 8 měsíci

      Looks like 73% hydration

    • @hornets419
      @hornets419 Před 7 měsíci

      At least 70% , not much more

    • @tschabow5608
      @tschabow5608 Před 7 měsíci

      75%. 6kg flour in biga, another 6 in final dough. 3 kg water in biga, 6 in final dough (12 flour 9 water)

  • @financial_age
    @financial_age Před 9 měsíci

    Great video man! I am trying each recipe and flour I can my hands on. What flour are you using for the biga? (Caputo nubola super?) And which one for the final dough?(caputo pizzaria?)
    Thanks a lot mate!

  • @Mansour007
    @Mansour007 Před 9 měsíci

    nice edits 👌👌

    • @emilivp
      @emilivp  Před 9 měsíci

      I was just hoping someone would tell me😂, thank you very much :)💗

  • @mamoller
    @mamoller Před 9 měsíci +2

    Nice! In description salt is 1.6 do you mean 16 grams? When sharing recipe please tell for how many pizzas is it.
    Cheap spiral mixer test would be nice. Of course it's difficult say anything about durability what is very important in long run.
    Keep going!

  • @tizianomeloni2
    @tizianomeloni2 Před 5 měsíci

    Ciao… ma quando è estate e fa caldo come gestisci la biga?
    Grazie

  • @asmrmartin456
    @asmrmartin456 Před 7 měsíci +1

    Ingredients for a total of 1000g of Tipo 0 flour:
    Biga:
    500g Tipo 0 flour
    2.5g yeast
    250ml lukewarm water
    Rinfresco:
    500g flour (250g Tipo 00, 250g Tipo 1)
    1.3g yeast
    450ml water
    30ml water
    1.2g salt

  • @CrazyCalabrese78
    @CrazyCalabrese78 Před 9 měsíci

    Bravo 👏🏻

    • @emilivp
      @emilivp  Před 9 měsíci +1

      Heyy grazie :)💖

    • @CrazyCalabrese78
      @CrazyCalabrese78 Před 9 měsíci

      @@emilivp no worries 🤝
      When you put the biga in the fridge, you didn’t put any holes in the plastic? Is that because it went into the fridge?

  • @ryanblyth
    @ryanblyth Před 8 měsíci

    i really love your method could you give me the measurements for 1 kg of flour please?

    • @ryanblyth
      @ryanblyth Před 8 měsíci

      Also do you leave in fridge overnight after rinfresco?

    • @ryanblyth
      @ryanblyth Před 8 měsíci

      Also what hydration is this mix? When I make it it’s very sticky

  • @MichalGebauer
    @MichalGebauer Před 9 měsíci

    Nice! How long do you keep dough in fridge after you mix biga with rest of the flour?

    • @emilivp
      @emilivp  Před 9 měsíci +2

      usually around 6/7 hours, from 1pm until 7pm :)

  • @jp3615
    @jp3615 Před 9 měsíci +1

    40g of salt

  • @pkey7370
    @pkey7370 Před 8 měsíci +3

    The % of yeast in the recipe to video is different. You added roughly 19g of yeast in first batch and about 30-40 in second phase. Low and High, but in recipe its High and Low. Is that the secret? lol

    • @thesolidsnek8096
      @thesolidsnek8096 Před 4 měsíci

      in his recipe he uses 3 grams per kilo and only adds a kilo of flour to make the dough but

  • @MizTam-iz2bb
    @MizTam-iz2bb Před 9 měsíci

    very delicious looking dough.
    How many grams of yeast should I add?

    • @emilivp
      @emilivp  Před 9 měsíci

      depends by the temperature mostly, let's say that for a dough that normally needs to rise for eight hours with an internal temperature of 22/25 degrees, I would say 3g of yeast per kg of flour :)

  • @mbalazs1981
    @mbalazs1981 Před 9 měsíci

    Hello, nice videos! What makes the dough so nice and shiny? Can it only be solved with an industrial kneader?

    • @emilivp
      @emilivp  Před 9 měsíci +11

      let's say that the trick doesn't exist, you just need to know when is the right way to insert the water, and basically have a well-made "biga", you can also reproduce it with a home mixer, Do you want to see it done with home equipment too? let me know.😉😊

    • @mbalazs1981
      @mbalazs1981 Před 9 měsíci +2

      @@emilivpIt sounds interesting, I would definitely be interested, I think not only me :)

  • @guillemgimenez8177
    @guillemgimenez8177 Před 4 měsíci

    How much yeast do you use?

  • @giorgio95
    @giorgio95 Před 9 měsíci

    Alright.
    Do you use same flours for bigga and final dough ?
    Do you think its possible to knead bigga + flour by hands for small quantities ?
    Thx a lot.

  • @allaouihacene7106
    @allaouihacene7106 Před 9 měsíci +1

    Hi Sir, you're making a wonderful job, congratulations from Algeria, please how many grams of yeast you pute in your Biga and final dough, thank you

    • @emilivp
      @emilivp  Před 9 měsíci +1

      check the description :) and thanks for the kind words👀

    • @allaouihacene7106
      @allaouihacene7106 Před 9 měsíci

      ​​@@emilivpThanks for your answer Sir, I'm asking for real quantity of yeast in video, your pute in your biga 6 kg of flour and 3kg of water, my question is how many grams of yeast you pute in biga, thanks for you again

  • @SuperGoSun
    @SuperGoSun Před 9 měsíci

    Bello impasto ❤🇮🇹💯

  • @gianlucabombaci3964
    @gianlucabombaci3964 Před 9 měsíci

    Ciao! Ma una volta chiuso l'impasto al rinfresco, lo metti in frigo per quanto tempo prima dello staglio? E poi dopo lo staglio metti subito in frigo per quanto altro tempo? Ti ringrazio

    • @emilivp
      @emilivp  Před 8 měsíci

      allora io lo lascio 15/20 minuti in frigo prima di stagliarlo, poi in frigo finché non cresce (con la quantità di lievito presente ci impiega 8 ore)

  • @pejpm
    @pejpm Před 9 měsíci +1

    Is the spatula you use for picking up the dough a particular type for food, or is it just something from a hardware store? It looks like a tool for doing drywall!

    • @jelly8594
      @jelly8594 Před 9 měsíci

      And that matters how exactly? You can cut a sausage with a Swiss army knife, or an axe. Whatever gets the job done

    • @pejpm
      @pejpm Před 9 měsíci +1

      @@jelly8594 it’s just a question.

    • @emilivp
      @emilivp  Před 9 měsíci +1

      excellent observation, yes it is a builder's spatula, obviously it has never been used for that but developed specifically for pizzas, unlike the ones they sell specifically for pizzerias, this one is much more flexible.

    • @pejpm
      @pejpm Před 9 měsíci

      @@emilivp thanks!

  • @CabezaDeVaca11
    @CabezaDeVaca11 Před 8 měsíci

    Only 1.6 gr of salt?

  • @zBatboyz
    @zBatboyz Před 6 měsíci

    Song name in the beginning?

  • @anoxxi
    @anoxxi Před 9 měsíci

    👏👏👏👏👏👏👏Bravisimi

  • @salamalyassi
    @salamalyassi Před 7 měsíci

    How many grams did you put yeast please

  • @NicolasEjzenberg
    @NicolasEjzenberg Před 9 měsíci +1

    Hello, thanks for the recipe, I think there is a mistake in the salt amount written in the description. It should be near 37-40g I guess.

    • @emilivp
      @emilivp  Před 9 měsíci +2

      yeah sorry it was my mistake, for every kg of flour u must use 25gr of salt :)

  • @roopney
    @roopney Před 9 měsíci +2

    please write the recipe

  • @garrettmarlin0609
    @garrettmarlin0609 Před 9 měsíci

    nice video

    • @emilivp
      @emilivp  Před 9 měsíci

      thanks man i appresciate that 😁

  • @timeout9851
    @timeout9851 Před 9 měsíci

    Great vid Emilio Thankyou, dough comes out strong, elastic and soft…do you prefer Biga just for extra taste or other reasons?

    • @emilivp
      @emilivp  Před 9 měsíci +1

      first of all thank you for all these words, second of all, aromas, it is much chewier on the palate and then personally I love that the rind "grows" so much :)❤

  • @thujavon62
    @thujavon62 Před 9 měsíci

    per favore, write the recipe there some parts we don't know, Grazie mile Michel

  • @hardendurobucky
    @hardendurobucky Před měsícem

    Hi i bought the pizza guide, i open the gumroad select the guide and dont show anything..

    • @emilivp
      @emilivp  Před měsícem +1

      heyy, i’m sorry, i’m gonna fix it as soon as possible, my bad.

    • @hardendurobucky
      @hardendurobucky Před měsícem

      @@emilivp thank you

    • @hardendurobucky
      @hardendurobucky Před měsícem

      @@emilivp I'm waiting.. or cash back pls

    • @emilivp
      @emilivp  Před měsícem

      doneee, sorry for the delay :(

    • @hardendurobucky
      @hardendurobucky Před měsícem

      @@emilivp is this writing for manual kneading?
      What I'm interested in is how many hours do you put the dough back in the fridge after machine kneading?

  • @AyaSaida-sh2ei
    @AyaSaida-sh2ei Před 8 měsíci

    👌👌👌🥰😋🤤🙏

  • @bigray2435
    @bigray2435 Před 9 měsíci

    Emilio..... not sure but did your recipe work out to be 70% hydration..... i haven't had much success with others at that level... will your style be ok with about 60-65% ... still learning my friend...

  • @francescaam1413
    @francescaam1413 Před 8 měsíci

    Quanto lo fai stare in frigo in massa?

  • @yasemintokozdemir9532
    @yasemintokozdemir9532 Před 8 měsíci

    Merhaba, thank you for the video and the description above. But i am not sure if the salt amount is corect as 1.6 gr? Biga will be rest at least 12 hours in the fridge but what about after rinforce and balling? Selamlar from Türkiye

  • @simonegammuto7358
    @simonegammuto7358 Před 9 měsíci

    Ciao, complimenti per il video. Probabilmente hai sbagliato a scrivere la quantità di sale. Saluti.

    • @emilivp
      @emilivp  Před 9 měsíci +1

      vai corretta, grazie per i complimenti :)❤👀

  • @euniceng_glorytohk
    @euniceng_glorytohk Před 9 měsíci

    Can i have the name of your dough box? Thank you!!

    • @emilivp
      @emilivp  Před 9 měsíci

      Here it is mannn, We got the boxes for the dough from one of our suppliers, but if you need those from home, just search for them on Amazon directly with "dough box"

  • @mamtapatel3532
    @mamtapatel3532 Před 7 měsíci

    How much ist

  • @tiocfaidharla5838
    @tiocfaidharla5838 Před 9 měsíci

    No description on how its.made? Temperatures , how kuch yeast and stuff

    • @dublindave78
      @dublindave78 Před 9 měsíci

      If ye know ye know Chucky. This is about the style of it

    • @tiocfaidharla5838
      @tiocfaidharla5838 Před 9 měsíci

      @@dublindave78 Yet he still won't reply to his lies it's in description

  • @tudvalstone
    @tudvalstone Před 9 měsíci

    Scraped plastic... my favourite condiment.

    • @emilivp
      @emilivp  Před 9 měsíci

      is it yours too? i love it when is melted 👀

  • @kazhe747
    @kazhe747 Před 7 měsíci

    Any one tried? Please reply ❤

  • @kyle_19999
    @kyle_19999 Před 8 měsíci

    Is there a huge difference between biga and poolish

    • @emilivp
      @emilivp  Před 8 měsíci

      i mean, one of the biggest problems of poolish is the fact that is made in 100/100 water/flour, so when u make it (especially in big quantities) it’s almost impossible to not a mess while trying to remove it from the mixer, obviously because most of it would seems like a cream😂

    • @kyle_19999
      @kyle_19999 Před 8 měsíci

      @@emilivp That is true 🤣. Great work loved the videos

  • @kadafii12
    @kadafii12 Před 9 měsíci

    nice but not all you have showed us have you?

    • @timeout9851
      @timeout9851 Před 9 měsíci

      ?

    • @emilivp
      @emilivp  Před 9 měsíci +2

      let's say that this video focused a lot on making the dough in a "pleasant to look at" way, maybe in the not too distant future I will also make one with ovens that can easily be purchased online and mixers that are perhaps more accessible in price, what do you think?

    • @kadafii12
      @kadafii12 Před 9 měsíci

      @@emilivp the time fermantation is also crucial.

  • @HasilpurcricketHub
    @HasilpurcricketHub Před 3 měsíci

    I am video editor I can help you?

    • @emilivp
      @emilivp  Před 3 měsíci

      give me ur @ twitter

  • @user-ty9wd3ee3h
    @user-ty9wd3ee3h Před 9 měsíci

    Why do you use scissors instead of a cutter.

    • @emilivp
      @emilivp  Před 9 měsíci

      we use that to prevent the structure in the crust :), otherwhise the cutter is gonna "flat" that crust, the scissors dosent have that problem, hope i have explained my self well

  • @user-qq6lz2ec4d
    @user-qq6lz2ec4d Před 6 měsíci

    11:40 stesura

  • @Arthurine-kq2wv
    @Arthurine-kq2wv Před 9 měsíci

    I don't see how much lievito....

    • @emilivp
      @emilivp  Před 9 měsíci +1

      in the video is 18 grams :)

    • @Arthurine-kq2wv
      @Arthurine-kq2wv Před 9 měsíci

      @@emilivp thanks but I see you put lievito 2 times. First time in the preferment and one time when you make impasto. Which time is 18 grams and other time is how much please? Thank you

  • @francescosica1278
    @francescosica1278 Před 7 měsíci

    Fratello questa non è pizza Napoletana,questa è un'altra tipologia di pizza,ti prego non chiamarla pizza napoletana. La pizza napoletana è acqua,sale, lievito e farina.

    • @emilivp
      @emilivp  Před 7 měsíci

      precisamente cosa ci sarebbe in più qui dentro? 🤨

  • @MrJusmobile
    @MrJusmobile Před 9 měsíci

    Ue guaglio! I prefer Verace pizza Napoletana with no biga/poolish, but direct method. Nice pizza but not Verace!

    • @emilivp
      @emilivp  Před 9 měsíci

      Hey thanksss man😃, the verace is also very good, every now and then if I have to make myself a pizza I prefer a version more towards the verace pizza.

    • @SandBoy408
      @SandBoy408 Před 8 měsíci

      Impasto diretto + autolisi is still the best!!!

  • @elisangelasoaressousa4244
    @elisangelasoaressousa4244 Před 9 měsíci

    Adorei o vídeo!

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    @higomagnavita4237 Před 9 měsíci

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    @irisalmeida619 Před 9 měsíci

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