How to Make Biga for Beginners Easy and Fast for Neapolitan 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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Please comment below if you have any questions

[vitoiacopelli]

i will pin your best comment here show me what you want to ask or say?

[amanda]

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 😢

[lisarct]

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!

[deadislander]

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

[najithkahingala]

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.

[julianokuzhicov]

Hey Vito I must Ask what do You recomend for this biga recipe to make the pizzadough how much flour water salt????

[phenomenos]

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?

[nmmovies]

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 !!!

[bobikgalaxys]

Souch nice video and so proud to see the pottery cup from my hometown - Boleslawiec! Greetings.

[Pavel_patrovskys]

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!

[FaezEhya]

Hello chef, thank you for your wonderful tutorials, please open the subtitles for all languages, especially Farsi.

[ldlink]

Any tips on how to use Biga in a home oven that maxes out at guessing just treat it as any other pizza dough and hope for the best.

[miawilliams]

Sr. Vitooo, quiero receta pizza muy suave y delgada, muchisima gracias, saludos de Indonesia🙏🙏🙏

[xyzxyzxyz]

Where to buy such a wonderful wall clock?

[roccosdough]

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?

[pavelh]

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?

[ramil]

Hello ! Thanks for the perfect video. I have a question. :
Why dry yeast? best dry yeast or wet yeast? what's the difference?

[madaxe]

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...

[JULOC]

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?

[vitob]

Hey Master Vittucio.... whens the Gozney "Dome" review? Im so looking forward to that one. From one Vito to your videos