Neapolitana Contemporania - BIGA vs DIRECT Dough

Ciao a tutti ! I’m sharing my life with you and my biggest passion aside from my wife and kids so please watch until the end and help validate my efforts ! It’s with love and passion that I share this with you….After a lot of fiming and pizza making I finally completed my video which covers multiple topics. Prepare for a steep but super fun learning curve and feel free to comment and ask questions!
1) How good a flour is Vigevano Vesuvio ?
Absolutely fantastic!
2) How to make Neapolitan pizza using Biga pre fermentation and Direct fermentation doughs - so we learn how to make both doughs in the same video.
3) We compare the characteristics of the pizza made with Biga and the pizza made with the direct fermentation dough.
It’s a long video packed with useful information and techniques for those who wish to learn the full process of pizza making with both doughs.
I hope you enjoy and that it keeps you engaged for the duration of the video.
#pizzatime
#pizzagourmet
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#pizza
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#homemade
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#italy
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#lovepizza
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#foodblog
#leopardcrust
#maturazione
#masterdelcornicione
#instafood
#biga
#pizzacontemporanea
#pizzafreak
#pizzatime
#pizzagourmet
#pizzamargherita
#pizzachef
#pizzaruotadicarro
#pizza
#pizzanapoletana
#pizzanapoletanaofficial
#impastodiretto
#pizzacanotto
#pizzatattaincasa
#pizzaalpiatto
#pizzalovers
#pizzaitalia
#pizzeria
#homemade
#homemadepizza
#italy
#foodporn
#foodgram
#lovepizza
#italianfood
#foodblog
#leopardcrust
#maturazione
#neapolitanpizza
#pizza
#neapolitanpizza
#napolipizza
#vigevano
#pizzacanotto
#pizzarecipe
#napolipizza
#pizzaneapolitana

[@rancedelong]

A nice, relaxed and serene video making great looking pizzas. Like you said, one can taste it by just looking.

[@THISISPIZZA]

Thank you !

[@ldlink3935]

I kind of believe that if you made the direct dough the same day you started the Biga, the final result would have been much more similar. Clearly the big difference is the Biga had an extra 24 hours of fermentation.

[@ToniClave]

Direct was cold too, and it has to be room temp

[@THISISPIZZA]

For the amount of yeast used cold was fine - proof is in the crust and finished product

[@mido2566]

​@@THISISPIZZA bonjour je voudrais la quantité des ingrédients pour la pâte de pizza dough .cordialement

[@pacificnwse9613]

I always wonder about that. Seems like the biga gets a head start, but I can’t see why you wouldn’t start the direct dough at the same time

[@2k_]

well done.

[@ReneT69]

Finde deine Videos super und dich sehr symphatisch! Man spürt förmlich deine Liebe zur Pizza;)) Besten Dank dafür! Meine Pizzas gelingen mir nach deiner Anleitung schon sehr gut, kommen aber an deine noch nicht heran 😇. Liegt vielleicht daran, dass ich den Hauptteig insgesamt 48 std. im Kühler habe und erst danach die "Balls" forme. Liebe Grüsse und noch einmal besten Dank, du machst das super!

[@THISISPIZZA]

Vielen Dank !

[@user-tc7mh9ih5g]

We have same love for 🍕 ❤

[@THISISPIZZA]

Thanks for the comment ! Hope you have subscribed so you can be notified when I add more content

[@Madasafish2]

I see alot of people doing what is called "contemporary Neapolitan" pizza's and are having great success using only bread flour. It would be interesting to know the end result of the pizza using just a normal "bread flour" and the bigga method.

[@benjaminhiemer3335]

Mhm nice dough! Have you tried to substimate some of the plastic wraps by wet towel? Works great!

[@MrChristopherMolloy]

By time you're finished with these doughs, what do you think the percentage of olive oil is? It would seem to be a significant amount.

[@Allyby58]

I'm making pizzas tomorrow 24 RT with Carrs 00 flour so it's too late to try the Biga method this time but rest assured next time I'll give it a try, I'm also getting a bag of Tesco Strong Canadian Flour getting deliverd today, hoping that it's similar to Caputo Manitoba, so I'll experament with both these flours, 75% seems a bit high hydration for me so I'll cut it down a bit and try to work up to it, great looking pizzas though bet they tasted great! 👍

[@THISISPIZZA]

Sounds good ! I would seriously look at finding caputo near you because the Italian flours aren’t bleached and have no added stabilising agents making them more suitable. Let us know how you get on !

[@janoskurko8383]

Amazing canotto style pizzas, can you tell me what brand/model is your mixer?

[@THISISPIZZA]

Thank you so kindly for saying son the mixer is a buffalo, 7 L planetary mixer

[@b.m1970]

👌👌👌👌👌👌

[@FelixR7]

Hello, could you please tell me what kind of plastic containers you use for the dough balls? The measurements would be enough for me to search for similar ones myself. Also thanks for your videos; they have already helped me improve my pizza skills a lot.

[@THISISPIZZA]

Thank you Felix for making such a nice comments and I’m glad my videos have helped you. The containers are called deli pots and they are 16 ounce

[@extrabaltaa]

Chef, if I want to double the flour , do I double the yiest and the salt ? Thanks

[@danielstush1]

What mixer is that? It purs nicely through the dough

[@BurgosLab]

What should be the temperature of the refrigerator to introduce the biga? Everything you are doing on the channel is great. congratulations

[@THISISPIZZA]

Around 5c

[@pillepalle5204]

Great looking pizzas! I have been making pizzas for about a year, but I have never tried such a high water content. I don't think I could handle a dough with 75 % hydration.

[@THISISPIZZA]

Go for it but use the right flour and you will succeed, use deli pots at first

[@ntheq3982]

Also, letting it rest after folding, rest folding is the key to ending up with the dough not sticking to everything...

[@adamellistutorials]

What size is that blue box for the fermentation bud? 5 or 7L?

[@MrUsampa]

Looks tasty brother What do you mean it*s cold when you were taking out the ball from the plastic for the stretch ? Don*t you take the container out from the fridge and let it rest at room temp for 1, 2 hours before stretching it, or you take it out and go directly for the stretch ?

[@THISISPIZZA]

Yep this dough is so easy to work with when cold it actually helps. 75% hydration makes this totally work.

[@MrUsampa]

@@THISISPIZZA I guess it*s easier to work it, I always let it rest till now, but I will try this method next time directly from the fridge... isn*t this what gives the leopard spots on the crust which some people say it*s no good or whatever..

[@MrAirtaz]

What mixer is this?

[@karlotoorosian5211]

Where can you buy this flour?

[@quangthai5849]

Take a lots of work n time how much does it cost for a pizza in your area

[@pinkorchid4438]

Where did you buy the flour?

[@THISISPIZZA]

Local Italian deli

[@mido2566]

bonjour je voudrais la quantités des ingrédients de pâte a pizza dough. cordialement

[@THISISPIZZA]

With respect, the recipe for the dough is in one of my other videos on my channel called biga deep dive, if you watch the video, it will give you far more information then I can give you right now

[@mido2566]

je vous remercie 🙏🙏

[@mido2566]

​@@THISISPIZZAbonjour. je voudrais savoir quel soit combien la température du frigo cordialement

[@spqba747]

300g balls and you made 12inch pizza? a lot of oil incorporated in the dough. way too much yeast! that stretching also got rid of significant amount of water out of the dough but 75% seems a good start point to end up with 70% with this technique. however it looks super delicious and that what matters at the end 👍

[@danteecht-hard1439]

Thoughts on poolish?

[@THISISPIZZA]

Poolish coming soon. I’ll do a poolish vs biga using the same flour yeast etc and draw an honest comparison - it will demonstrate a lot

[@SplinterTM_]

@@THISISPIZZAsoon ?

[@WDFX]

is it also a good idea to dissolve the salt in a bit of water and add it at the end?

[@THISISPIZZA]

There is no harm in dissolving the salt in the last bit of water you add but only the last bit.

[@WDFX]

@@THISISPIZZA Thanks for the quick answer. I enjoy your videos and especially how much you enjoy what you do!