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How to Make Biga for Beginners Easy and Fast for Neapolitan Pizza
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- čas přidán 30. 09. 2021
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FULL VIDEO FOR THE DOUGH : • Next Level BIGA Pizza ...
In this video i show you a very simple way to make the real BIGA at home, so you just need 3 ingredients 600gr. flour, 300 ml water and 3 gr. of fry yeast wala' mix everything then 30 min room temp and then 24 to 48 hours in the fridge and after this period of time your bige will be ready to make the best neapolitan pizza dough for home, also the advantages of the biga are different: its undeniable plus concerns the lactic fermentation through which organic acids are produced which guarantee excellent alveolation (distribution of holes in the dough), synonymous with taste and lightness, and the maximum exaltation of taste and scent.
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i will pin your best comment here show me what you want to ask or say?
Hi
I’m from Saudia ,l like your channel 😊.
Thank you
Hi Vito! I have been studying your videos making both biga and poolish based dough. How exactly, will the biga and polish starters affect the end result ? I am trying to find out why I should use the one or the other. Is there a simple answer to my question ? Rgds from Stockholm, Sweden.
@girl one then you make a dough. You need to mix biga, flour water and salt.
Yeast dont like salt. Thats why we dont put it in biga
@@gunnarsnellman6622 The Biga advantages are explained in the video at 5:08 In general, for me (home cook) - Poolish is easier to work with as I make the dough by hand (because I enjoy it...) Biga by hand takes more work and often the hydration is a bit higher. Jag hoppas att det hjälper... 😉
0:10 ‚When you have this texture the biga is ready‘. 👌 Such information is very helpful when learning how to make Biga!
Ciao Vito , before I use to make normal pizza with just pizza dough.after I saw ur videos I try poolish and biga ur recipe.but poolish is better for me.my pizza like a balloon 🎈 now.so pluffy.thank u so much... Grazie deici mille ..u are the best.im from Sri Lanka.
I’ve made the biga following this video. Where do I find the rest of the recipe to make dough please. Struggling to understand ratio of biga to flout, water etc for the final mix 😢
My last name is Pizziolo and today I finally lived up to my name when I made 2 pizzas using your poolish recipe. Life changing
OK, I am hooked! I made a decent pizza with my old recipe and home oven, but you have taken me to a whole new level. Poolish was first, next is the pizza oven, now I see the Biga and I am excited. Maybe it's the Napolitana in my blood, but this is addicting. Thank you for sharing your knowledge and skill, you are a gem!
Addictive not addicting
@@guybrushwayne4388 Both, even.🙃
Souch nice video and so proud to see the pottery cup from my hometown - Boleslawiec! Greetings.
Ur the best chef i ever had .... ❤️❤️👏👏
I literally Subbed and notification bell hours before this premier after watching a video of you making a biga, but shaking the container with the lid on it. (Pizza tonight by the way). Thank you for the tips! :)
Sr. Vitooo, quiero receta pizza muy suave y delgada, muchisima gracias, saludos de Indonesia🙏🙏🙏
Grazie tante Master!
Very help full recipe thank you chef
Its so yummy, i like it. thank you for sharing your recipe my friend.
Amazing work 👏
Thank you !
Best pizzachello in the word!
Hey Master Vittucio.... whens the Gozney "Dome" review? Im so looking forward to that one. From one Vito to another........Love your videos
Fantastico !!
Hi Vito love your channel. Can you show us how to make a mother starter ?
Hey Vito! You have a few videos regarding biga or poolish, but you never spoke about the power of the flour used. What's the protein weight? Thanks!
Grazie saluti dalla Grecia.
Hi Vito! I'm a new subscriber. I've watched a dozen of your videos - so far! My "big" oven died on me a few months ago and due to cost, I bought a very large toaster oven to replace it. It SAYS that it goes up to 450F max, but I think otherwise. I need to get an oven thermometer to verify. I bought a small pizza stone to fit that oven and I let it heat for 30 minutes before putting the pizza in...but I keep having trouble with the pizza cooked on the outside and a little soggy/raw on the top (under the sauce/cheese). I am going to try your method of double cooking (before adding cheese) and I hope that works. I'm a little torn over biga or poolish...I will have to try both as I've never made pizza this way. I make my own fresh Mozzarella, but never thought of draining it (from one of your other videos) - I will try that too. And I want to mention that I was completely blown away by your Calzone video, Pan Pizza video, New York Style video and Detroit video! I love that you have a small pan for the Detroit pizza because that will definitely fit my toaster oven!...I never made Calzones the way you make them and I can't wait to try! I hope my toaster oven can handle it!!! Your daughter is adorable!! Thanks so much for your channel! ☺
We're gonna start making garlic bread soon my friend that would be nice.
Hello Vito do you have a good recipe for low fat high protein pizzadough/pizza.
Thanks
Hi Vito. Do I have to use yeast?or can I use sourdough Madre Bruno?
I really like your pizza oven at “your home”…. How can I get one of those, please. I’ve been searching for a wood fire oven and I really like how big them opening is.
Grazie! I maintain a 100% hydration starter for breads. Biga is a low hydration starter that is usually made for quick breads. When a recipe calls for biga, should I still make it or just use my starter? If so, do I use the same amount as biga?
Mozart on the Italian channel?!? Play some Verdi or Puccini! Great video, your content has changed my pizza!
Hey Vito I must Ask what do You recomend for this biga recipe to make the pizzadough how much flour water salt????
hey Vito what is better for the soft and crunchie efect? biga or Polish ?
Hi Vito could you write the full recipe for six pizzas with biga?
Thank you
Hey Vito, can you use this biga mix straight away or is there another part to the video?
Hi Vito! I really love your videos. My pizza skills have improved a lot. I have a question: Can the "poolish" be resting inside the fridge for 48 hours? (I am using a W: 270-300 type 00 strength flour) Is it too much? What would you recommend? Thank you!
In his poolish for beginners video, he mentioned about how if it's longer than 24 hours it will start to produce acid? I think that's because poolish has double the hydration of biga. The more water, the faster the fermentation
Hello chef, thank you for your wonderful tutorials, please open the subtitles for all languages, especially Farsi.
BRAVISSIMA
How do we finish this recipe when the prefermwnt is complete?
Grande vito
Is possible to get a Puffy Pizza with 60% - 62% but have to use room temperature fermentation ? Or frigerator still ok on that low Hydration to get a nice Puffy Pizza?
Very good
Hello ! Thanks for the perfect video. I have a question. :
Why dry yeast? best dry yeast or wet yeast? what's the difference?
After making the biga can you use it raw or without a machine? or you have to mix with machine after?
Hey does the biga still work when you overworked it? So no big chunks only small little strings
Hi Vito!
what brand of flour to use? How much protein is in flour?
I really enjoy your channel, I am hooked and a subscriber. But what is the measurement for the water is it milliliters or milligrams.
ciao vito, preferisci il biga o il poolish? e perché?
Hey Vito can you make a vedio on how to make mozzarella cheese without rennet
Hey Legend!! I was wondering how can I make the biga look that way mixing it in a mixer?? It seems hard to do it in bigger portions by hand thank you brother for your wise pearls as always! Lots of ❤
Marco
use a mixer attachment :)
Can you put the biga in a 18 degrees Celsius fridge to use the next day ?
Looks fantastico! 😱😍😍😍
What is the difference between making poolish/biga/or just making the full dough and then putting that in the fridge for 1-2 days?
Why do we avoid the creation of gluten when kneading the BIGA, just by achieving the absorption of water and nothing else?
I suppose the developed gluten retains CO2 in the dough, which reduces the activity of yeast. And we avoid this for better yeast performance. Is it?
Hola Vito, I have been following you for a while and have tried making my own Poolish and Biga doughs. Personally I prefer Biga, but I feel like it really pushes my mixer to the limit. Do you think regular kitchenaid mixers can handle Biga no problem?
of course it will
What temperature is your fridge? Mine is 4°C and I think this might be too cold to get any yeast activity?
Si usara harina 3 ceros cual sería la cantidad chef ?
How many pizzas are made from this amount of biga? Counted 10 from the tagged video in the description. Is that correct? Want to try but need to reduce the amount to enough for a single pizza or two. Thanks for the info
Any tips on how to use Biga in a home oven that maxes out at 550.....I'm guessing just treat it as any other pizza dough and hope for the best.
Hey Vito, I always make Biga No-stress, but last weekend I decided to make poolish, and After 13 pizza, it was totally obvious that Biga is better. I have compared a couple of times now, and Biga is better. Better taste, better texture, and better for digestion. Poolish has too much unfermented flour. In Biga, all the flour is fermented for 48 hrs...
In Italy most of the pizza and bread makers use the Biga
@@BlackLight180 since posting that comment I no longer use BIGA, I now use double fermented poolish. I make poolish, ferment for 24hr, then make dough, and ferment for another 24hr. Doesn’t taste as good as biga, but much easier to get good dough. Biga is difficult to make.
@@madaxe79 I agree that the Biga is a bit more complicated.
In any case you are free to use whatever you feel most comfortable with. Both procedures are valid.👍
@@BlackLight180 I really think Biga is better for flavor and texture, but in terms of ease and repeatability, poolish is the easiest method to make good pizza. if you double ferment it, it's almost like biga, but still not the same. I once did a comparison, I made two batches, one poolish and one biga, cooked them same night, one biga, one poolish, all night, and every single person said the biga was better, better taste, better texture. I cooked for 12 people and they all loved the biga. if there was an easier way to make biga, i would make it every time, but there's no easy way to make it.
Hello Vito, would you have opportunity to do a flour brands comparison video? Standard to Italian brands we can easily find in Europe an US (5 stagioni, Caputo, etc...)
good idea thank youuu i'll see
Vito You are a legend man ! I'm doing the best pizzas at home thanks to you now !! Honestly I would like to meet you, If you ever come back to Brussels, please come home and we make a French / Italian / English pizza video !!! I have 2 questions for you :
- What do you use for your tomato sauce ? Are you using San marzano pelati passata nella passaverdure ? If yes do you put the juice in the passaverdure ? O solo il pomodoro ?
- Also, The double fermented Poolish is the best dough I've ever made ! Is there a Double fermented BIGA ?
Thanks in advance maestro !!
Poom Poom Poom !!!
I think Vito uses the "di Napoli San Marzano style tomatoes" for his sauce? From the videos I've seen
Vito like the Mutti Polpa in the 400g can. It is excellent and easily available from Walmart here in the USA.
@@jonathanlimst Thank you, That is the one I use too :)
@@jonathanlimst Thank you, That is the one I use too :)
@@rbiv5 Thanks ! I use the D.O.P one from "Luisa"
Vito non so in inglese, ma in italiano la texture è ciò che si sente con la bocca e la fragranza è relazionato all' odore della pietanza.
You corrected yourself and sail millilitres. BRAVO!!!😂
Vito, great videos. I’ve made Biga twice. I make the dough in the stand mixer and then make the balls. When I let the balls rest to do the final stretching of the balls , they won’t spread out. They stay firm for hours and I wait.
Both times the dough didn’t rise at all in the oven. Am I kneading it too long?
When I make dough using poolish and knead by hand the pizza comes out perfect and rises and becomes soft and crunchy.
But both times the Biga ones I do with the stand mixer just do not relax and flatten a bit so I can’t stretch them well.
Thanks
There is no added fuel like in other recipes, and i also am seeing no rise yet, but we are hours away from the oven.
Hi Vito, thanks for the video, you help me a lot! What percentage of biga must be in the whole final dough? And what percentage of poolish must be in the entire final dough?
Bigga 2 flour to 1 water. Ex 1 pizza 200 g flour, all the flour goes in bigga which is the 2, and 1 water would be half of the flour weight so 100 G water. If you do 75% hydration then 150g total water, which means 50g water gets put in the dough after preferment. Poolish is 1 water to 1 flour.
what about diastatic malt powder....is it better to add?
Hi Vito, could you please make a video on how to make a biga with liquid sourdough starter? I so much enjoy watching your videos, and shall be very grateful if you could tell: to make a biga using a liquid sourdough starter how much of it I should add instead of 3 gr of dry yeast as per your recipe? Best, Tomas
This is what I’m looking for too
I made Biga no Stress. It was the most stressful process ever! BUT I got an excellent final result. Mainly I got a PLASTIC like biga that was not accepting any water. I had to forcibly machine mix it for almost 30 minutes to get and homogenous dough. after that, it didn't grow a lot and I was afraid it lacked strength. Well the pizzas were perfect but I rather go back to my pre-fermented polish and masa madre
Ok so made this exact biga with 600gr/300gr/3gr.
But can we make a smaller dough with the biga instead of the 1kg flour biga + 1kg flour dough in the video in description? Thats a bit big! Thanks
can biga b frozen...how long does it keep?
How do we know how much dough to make to incorporate that biga?
How do you modify from 00 flour
I notice you use bottled water. Is this necessary? I live in an area where usually there's very little need for chlorination of the tap water. There are times after a real downpour and loads of bio material washed in to the reservoirs, when they have to up the chlorination to a level where I can smell it. I assume that is bad for the yeast, but under normal circumstances? We don't have local water towers, or even worse, tanks on the roof in Norway.
What is the difference between poolish-based pizza and biga-based pizza in terms of its final properties? I've baked many pizzas with your poolish dough and it was very puffy and crunchy at the same time. How will the biga version differ from that?
More taste, fragrance and digestibility using Biga
Hello , when i make a biga ,and take off on fridge after 48h , i make a dough of only biga or i make new dough and biga is supplement to dough ?
我好喜欢这个频道的节目哦💖🌷👍👍
你好
Where can I find the whole recipe?
Hey hey vito always best so for how many pizzas is this amount of biga and which is better biga or polish please reply thanxs cheers man 👍👍
100 ML water = 1 pizza. Vito has said he prefers poolish. So do I. I think Biga makes the pizza bottom too soft.
friend, here in Brazil we don't have flour 00, make a pizza dough with flour 01 please
Would have been very good to see the "after" texture.
Can I double this recipe?
and which would be the next step to use this biga to make the pizza?
Recipe?
i saw a video from you where you explained perfectly how to strech de pizza dough to bake it...and couldn't find it now...
W la biga !!!
Bonjour vito eseque vous pouvez mettre les ingrédients en français merci
sh i curled the biga in a ball shape, i should not have done that?
So what exactly is the scientific difference between this Biga recipe and just adding all the water and the salt right away and then letting it rest for 24hrs?
Is it the little hydration that makes biga special? Or is it the lack of salt during fermentation?
Why make a Biga versus a Poolish?
No salt?
Hi Vito! What to do when rest dough and olive oil on hands doesn't help and I kneading the dough for 1.5 hours 💪🔥💪 and the dough is still too sticky :\
Once the dough is rested for 10-20 minutes you shouldn't be kneading anymore, but doing Vito's smoothening technique, getting it ready to rise. Check out his video on how to manage sticky dough
Just add a bit more flour. All flour is different, and then local climate. I did watch a few baking vids about handling sticky dough, and they advice water on hands instead of oil. But personally I just add a bit more flour until I have the texture I want. Works fine. 70% hydration is too much for home oven temps anyway, the dough becomes too soft and not crunchy underneath.
No sugar or honey ?
Vito, if I am adding diastatic malt to my recipe(1%), do I use less yeast because I notice the diastatic malt really activates the fermentation process...?
Keep the yeast as is... Use less sugars/honey... and/or less olive oil (if adding it for cooking/browning/crust... (not for structure)) all flours are different and so are ovens. In general you shouldn't need it as pizza (Biga) is a long fermentation process. If you are using it for flavour only... exchange some of the water for beer and skip the malt. You have to experiment - and it's cheap to do so. Besides, if you "screw up" - your pizza will still be better than anything from a pizza chain. 😉
@@RedRisotto Interesting. Thanks. I do it for flavor. I usually do a direct method 72 hours, and put the dough in the fridge about 3 hours after kneading. That really helps slow the fermentation process. I then ball and let rest at room temp for about 4-5 hours before I cook.
Which one is better maestro biga or poolish ? I see more people use poolish so what's the difference between them both? Grazie mille ❤️
I’ve tried both and I like poolish because of the taste. With biga I didnt notice anything special excepy that it is puffier.
@@Aemulatius thanks a lot for your feedback.
I'm a little lost where is the next part? I understand that you are a trained professional but I am not. What's next?
How many pizzas can I make with this recipe? Do you have a recipe calculator for the dough?
There is a pizza app on the appstore. Really handy.
But can we mix this with the dough by hand and no mixer?
You can do it but it sure takes time to integrate te water.
What are the next steps? How many flour and water do I add with biga? For how many pizzas? Is there some kind of formula
Download the pizza app from the appstore. This will help you a lot.
Can you do pizza scarpetta of franco pepe pleaseeeeeee
I have really hard time figuring how he does the tomato compote
what's the end goal with biga methods or poolish mother?? You then mix it with the noral recipe for making pizza dough?? Sooo confused..
Hi Vito, you say 300ml water but are looking at the scale… so is it grams or ml?
gm=ml
Hi, I am Austrian and do not understand what is biga, I simply cannot find it in my dictionary. Can anyone tranlate this to German language for me, please?
Thanks a lot
Doris
I want to make pizza dough please what method should I follow and when I can use bega or poolish or don't use any
The base idea is 100 ML water to 155 gram of flour at the end of the process. You can scale up and down and make it any way you want, but I go by the way Vito shows in "double fermentation next level dough" (although I do triple fermentation). I use the poolish method, biga seems to make the pizza too soft.
@@TheRealFeechLaManna thank you but what Vedio should I follow for best result
The video by Vito is called something like "Double Fermentation, next level pizza"
@@TheRealFeechLaManna ok thank you so much
Vito, can you make a video featuring different pizza topping combinations? Like the salmon and fennel is next level tasty, sea scallops and sauteed leek is amazing, I would love to see 50 pizzas 50 toppings..
Make it happen!