Next Level BIGA Pizza Dough Recipe

[@vitoiacopelli]

Poolish or Biga for you?

[@MisterCarnix]

Vito... non riesco a smettere di guardare i tuoi video... ho sempre usato il tuo impasto per il forno di casa, ma oggi vorrei provare il poolish perchè il risultato finale è spettacolare. Non posso dire altro che GRAZIE!

[@marianomoreschi3947]

Biga!! For you???

[@jonathanlimst]

Poolish, from watching your videos 😂😂

[@andreafederer]

Poolish se devo fare l’impasto a mano e biga se ho l’impastatrice 😅😅

[@roccosdough]

BIGA all the way Poom Baby Just like that's what I'm talking about! Poom Baby ! BIGA 30% for me :)

[@paulsupleembacecpc3979]

Thank you! I have been cooking professionally for 38 years, teaching for 14, and own 2 restaurants and a catering company. Baking has always been a challenge for me, but notably pizza crust. To put it plainly, it has flat out kicked my ass! until last night. I made your Poolish dough, and tomorrow I'll make the Biga dough to compare. But what I love is when you say "No secrets on my channel". I worked for some heavy hitters in my career and the better the chef, the fewer the secrets. Thank you for doing what you do!

[@Skafiskafnjak51]

@@theChily Biga is way more elastic than polish in my opinion

[@saroobrierley8906]

I have tried with 100% hydration but can only get up to 68% max max with the flour I use here in Australia!

[@chrisB_OG]

what about 100% hydration levita madre (sourdough starter)?

[@1flash3571]

@@Skafiskafnjak51 Didn't they say that it strengthens the Gluten structure??? Of course it is more elastic than poolish....

[@Mark-ob2fo]

Vito I want to thank you just three years ago my wife and I were homeless living in a tent. I found a shop and spent 2 years turning it into a Better on the Bone butcher shop and deli, now it's a steak and hoagie shop. My wife got sick so we closed a few times and ran out of money, then I saw your show and just in time, we may lose everything so we have a pizza oven and agreance. Look our story. Better on the Bone, Pottstown,Pa on 69 News or Norristown Pa Spillane homeless Thank you are a God send 🙏

[@dral9971]

You guys are my heroes. Finally, I do not have to be ashamed of my homemade pizza. My kids refuse to eat pizza that is not made on biga. Un grande grazie dalla Svezia.

[@xxsenseixx2917]

I really don’t understand why this guy has not already 1million subscribers.

[@eda.2332]

Getting there. His dream will become reality shortly

[@valiant1278]

Abnoxious personality

[@Petersonmgee]

It’s very close, hold on to your panties

[@Petersonmgee]

@@valiant1278 you?

[@ghostofdre]

I know, I keep making accounts and subscribing but I'm only one person

[@normr2]

I just made this dough but I reduced quantity to 1/3 to produce 3 balls of ~300g size. Only exception I made was that I kneaded by hand. It was a very physical workout! Took about an hour by hand compared to 20 minutes by mixer. I also had to reduce hydration on the dough slightly, to 68% as it was quite sticky to mix by hand, but it came out wonderful! Thank you Vito and Roberto you guys are THE BEST!!!! ♥️🔥

[@chrisb6865]

What was your recipe for 3 balls??

[@normr2]

@@chrisb6865 you just multiply all amounts by .33 Honestly, if you are mixing by hand, use Vito’s poolish method. I’ve been using this method several times now and it’s so easy and results are incredible. kzbin.info/www/bejne/onKpfISliLKVrqs

[@chrisb6865]

@@normr2 I figured that was what you were doing...Ive only done the Poolish but this method looks quite a bit easier

[@normr2]

@@chrisb6865 if you do try the biga, you’ll have to increase your flour amount to lower the hydration to 68-70% so it’s manageable by hand, unless you have a mixer. For the poolish, that recipe makes 4 good sized balls which is perfect for practicing your baking. I can’t eat all those pizzas because of my diet but I love the process of making the dough and baking the pizzas, so I might have one slice but I give out the rest to family or neighbors. They love it, and it makes me happy to share while I have a great time just baking and perfecting my pizza making skills.

[@AceMaverickM]

ah… reduce the water, that was my big mistake mixing by hand . I’m kneading my dough now and just letting it rest for 20 min

[@kierancarberry7601]

I tried this Biga dough as I bought a proper dough machine and my friends and family think this is the best pizza dough they tasted. Thank you Vito & Roberto ROBERTO YOU NEED TO KEEP SOME SECRETS 😇😇😇

[@pizzaiolonapoletano5242]

Thankyou , you caming in Napoli

[@pizzaiolonapoletano5242]

La biga è un preimpasto asciutto, che può avere diverse ore di fermentazione (da 16 a 48), ottenuto con farina acqua e lievito. La preparazione della biga richiede farine forti con un valore superiore ai 300w e un equilibrato rapporto tra resistenza ed elasticità. Ingredienti per la biga: Farina 100% Acqua 44-50% Lievito 0.1- 1% Gli ingredienti della ricetta della biga, possono cambiare a seconda della temperatura dell’ambiente. Per esempio con il crescere della temperatura la percentuale di lievito viene ridotta dall’1% allo 0,1% del peso della farina. La quantità di acqua può essere aumentata (fino al 50% in inverno) o diminuita (fino al 40-42% in estate) nei giorni molto caldi, soprattutto se la biga viene lasciata fermentare a temperatura ambiente. La temperatura finale per una biga al termine della miscelazione deve essere abbastanza bassa, intorno a +20+21°c. I tempi di impastamento sono molto brevi circa 3-5 minuti e non risulta essere liscia e omogenea ma abbastanza grumosa. La temperatura per la fermentazione della biga varia in funzione del tempo. Per esempio, per le bighe corte (16-20 ore di fermentazione) la temperatura deve essere mediamente di +18°C (+16+17° c in estate e 18+20° in inverno). Questa temperatura è ideale per ottenere una biga di buona qualità e con un buon livello di maturazione determinata dal rapporto ottima di 3:1 degli acidi lattici e acetico. Invece per le bighe lunghe (48 ore di fermentazione) la temperatura deve essere bassa (+4°), escluse le ultime 24 ore che richiedono una temperatura di +18°c

[@josegomezgil1924]

Grazie Maestro Roberto!

[@vaikunthavasansivasothy4905]

How many minutes for the slow turns and how many minutes for fast turns? Lastly, how many in total minutes?

[@josegomezgil1924]

@@vaikunthavasansivasothy4905 07:43 Add Biga + half the Water then mix during 15 minutes ( slow speed ) 10:20 slowly add remaining water, this process takes 20 minutes ( mixing at higher speed ) 10:23 after adding last water mix during additional 2 minutes Total: 37 minutes

[@gerardorodriguez7219]

madre mia,,,,lo que sabes--grande MAESTRO---saludos desde España-

[@Antonio-sd5yn]

praticamente al Sud non si può fare la biga o comunque la posso fare di inverno solo se ci sono 17-20 gradi

[@ertanredzepagic1886]

Vito you are the Greatest Pizza Master!!! This dough is the best pizza dough ever! I tried it and it was exactly like in your video. Thanks for both of you. 👍

[@matrixofdeath]

Well this dough belongs to roberto Susta from Naples, the guy we see here that's why ;)

[@ИринаМельникова-з9ч]

Я настолько люблю пиццу, что я чувствую вкус ВАШЕЙ пиццы через телефон 😊ВЫ ЛУЧШИЙ!!! 🇬🇷

[@JohnGraham-tb8zm]

Truly one of the best videos out there. Very underrated. Thank you both very much

[@robertzaczyk5988]

Cześć! Robię pizze tylko z twoich przepisów! Są mega!! Dziękuję.

[@janineali4663]

Hi Vito, I made your biga with 00 flour, followed your recipe completely & I have to say the Biga pizza is way better than the poolish. It is soft & crunchy & I made it by hand, cos my mixer was to small. It was a hell of a workout, but totally worth it! Thank you to the other chef too.

[@NoMeWithoutYou1]

Nothing like two friends making Neapolitan pizza together. Roberto is the boss.

[@pizzaiolonapoletano5242]

Thank you

[@mohamedezzeddine162]

I never comment on anything on KZbin! This is my first comment ever in my life ! That pizza dough is amazing! Just follow every step!!! It’s just amazing I just want to say BRAVO BRAVO BRAVO!!!!!!!

[@theclansman123]

I love these next level videos! my pizza comes out amazing!! Can you do a Next Level using Sourdough Starter??

[@stevehess459]

This channel has taken my pizza making up by at least 10 levels!

[@SolidMikeP]

I love this guys energy, his POOLISH is the reason I am into pizza making today.

[@robeggett9946]

I love Vito Lacopelli's attitude and pizza stuff!

[@TomTom-ru8tx]

Thank you signori Vito and Roberto for no hidden secret in perfect napoli pizza making! I hope you will know how much enligtened we are with this such educative videos.. Thank you and thank you !

[@pizzaiolonapoletano5242]

Thank you

[@donsnow4564]

Dang, just blew up my kitchen aid professional 6qrt mixer making this dough! Luckily it still works, overheated and started smoking. Careful guys, this dough is super strong and hard on household mixers, but what a fantastic dough! I made it 48 hours fermentation.

[@SwissMarc]

Thanks Vito for the amazing video, which tauhgt me one thing: Making pizza is an art and requires experience in adjusting the dough' constitancy in case it looks 'not right'. I followed strictly the 'recipe' but did not realize the final high hydration of 75%. My dough at the end was way too sticky, it didn t want to leave the peel even with tons of flour :-(. I can see some comments from more experienced people that they went with a lower hydration of 68%. This is what I'm gonna try very soon. Grazie!!!

[@braddixon3338]

Much of this depends on what type of flour you are using, an important point that Vito glosses over time and time again. He says any flour, which is partially true. The higher the protein content, the more water the flour can hold. For 75% hydration with a type 00 flour, it will need to be about 13% or higher protein, else it will be a sticky mess. My experience using Caputo Blue or Red, is what you read, 68% hydration at the max, else it just becomes a sticky mess. A note, the higher hydration helps with the puff because more water steams in the dough when first placed in the oven, puffing up the crust edge more.

[@salcamposano4153]

OUNCE YOU GO BIGA YOU'LL NEVER GO POOLISH

[@CB-nk4hr]

First you get us hooked on the Next Level Pizza Dough using a Poolish and now a Biga? Both pizzas look fantastic! Thank you for showing us step by step how to make it. Grazi!!

[@kathleenmasters8303]

The poolish recipe is a game changer! Love it!!

[@perlaaguinaldo]

thanks chef vito for sharing this biga recipe thanks also to your chef friend.👍😀😋🇵🇭

[@TedAlexandro]

The fact that two masters take the time to share their knowledge and wisdom changes many people’s lives, myself included. Thank you!

[@cristianjaviermena6955]

Muchas gracias!!!! larga vida a la pizza napoletana! un saludo desde Argentina.

[@Romaniainimagini]

Guys, i tried your recipes, the pizza it is really great. Thank you for sharing! 💓👍

[@rodrigosilvaaparicio8047]

Vito I love your pizza dough recipes they are perfecto gracias god bless You You and your family.

[@noldhu3403]

Ciao Vito ! I prefer double fermentation, personaly. Even if all kinds of starters are good. The goal is always the same: a good pizza ! Thanks for sharing your skills Vito. You're the best of the best! 🙏❤️

[@dogedcheems970]

If you’re trying to describe a flavor and you can’t find any word that’s how you know it’s a good recipe! Da provare sicuramente grazie mille

[@Camerounisme]

Two king together for the next Biga, they look so tasty : Soft....and crounchy😋, thank you Kings

[@frankvandenbosch6527]

Yep my kitchen aid mixer almost died during this process, I had to do it in 2 batches. I hope it comes out nice 🙏. Next time I cut the recipe in half

[@gggrichard1]

No secrets. No secrets. Can I tell'em what's in the potatoes? Olive oil...no its a secret. hahaha. Vito love your post. You've taught me so much. Very inspirational. Keep'em coming. Thanks

[@firatyener9760]

Mille grazie, Vito. Details seem to be missing from this video. On the internet, the recipe for the next level has a second cold ferment for a day in the fridge. Vito makes it an hour or so after shaping the balls. It would also be helpful to know how long we can keep the balls at room temperature after shaping them. If we’re not baking all the balls the same day, could we freeze some, and at what stage is it best to freeze them?

[@proxinslaw9275]

Nice inspiration. Should try to do that potatoe pizza. But I would do your secret filling like: thin cut, washed and dryied potatoes, then boiled and mashed. Add goose fat, egg, salt, peper, grated onion and a bit of wheat flour. Such dough I would freeze a bit and then grate on pizza before baking. Eh, I'm thinking to much about food.

[@nellacinotti9448]

Can’t wait to try!!! Grazie Maestro! 🙏🏻💙

[@desemgroup9]

Great video, Roberto is fantastic, great guest.

[@chefrivabella]

thanks so much for your vifeos, they help me a lot...i will compite tomorrow in mexico championship

[@kdub175]

I wish you could see the pizza I just created!! I used your method of 70% hydration, BUT: + let poolish sit for 2 days +then made big dough & sat 2 days + then made dough balls & sat 2 days. Haha so lemme tell you….. POOM POOM BABY! Incredible! I think I invited a new pizza too haha okay… So 9” cake tin, 320g dough….. Detroit style/ focaccia •5-6 Day fermented dough/ 100% Poolish •Whole peeled Italian San Marzano tomato sauce (salt/fresh basil/chili flakes/Italian olive oil/tiny pinch sugar/black pepper) • fresh grated pecorino • Italian applewood smoked mozzarella • Fresh grated whole milk low moisture mozzarella •Fresh grated ParmReggiano • Italian imported hot soprasatta/sliced •Fresh basil & oregano (I think I invented anyway but holy s#¡t! This was a 9.5 if I ever had one. Dave Portnoy can kiss my a55 if he thinks otherwise 😂🤌🏻😘)

[@nd7177]

Interesting, as the Master Vittorio said that after 24 hrs the poolish goes flat/dead. Thank you for sharing your method of succesd

[@kdub175]

@@nd7177 poolish will go bad if you use too much yeast and it sits at room temp and gets too far along….It will get too much acid and a burning sour smell.

[@fori24]

@ kdub175, what type of flour did you use for both the biga and the dough?

[@kdub175]

@@fori24 I did poolish, haven’t attempted biga yet since I don’t have dough machine…but I’ve been using a mix of bread flour and AP flour…..usually like 50/50 or 75/25.

[@benantonioguido9798]

siete veramente Bravi ! complimenti a voi ! e soprattutto che belle pizze ! Vi auguro una buona serata !

[@StrikerSG]

2 masters, pretty nice, thank you.

[@oneitalia2312]

Vito putting the mic close to the mixing biga to hear the sloshing around! LOVE IT!!!!! ~♡~

[@vitoiacopelli]

Ho yess

[@oneitalia2312]

@@vitoiacopelli Vito - what was the dark stuff your grandma made for your pizza??? I said parm, someone else says eggplant??? Thank you - LOVE YOU!~♡~

[@Nightjar726]

Vito. How can I make this recipe for a home electric oven? Can I put some malt in the recipe to brown in a home electric oven? Thanks!

[@tune_smith]

I have the same question.

[@robertmolnar9131]

First time I will try Biga. Can I just use half measurments if I want half as much pizza? 1kg of flour is enough for 6 pizzas. I dont want to make more. BIGA Half RECIPE: 250ml. Water cold, 0.5kg. flour cold, 1.5gr. dry yeast, PIZZA DOUGH RECIPE : All Biga, 0.5kg flour strong w320+, 0.5L cold water, 30gr. salt, 1.5gr. Dry Yeast. Thanks.

[@andrewriley8110]

Great video, it has made me confident enough to give this a try next weekend, can’t wait!

[@chadly1956]

Excelente , solo verlo tengo agua en la boca. Bravo y gracias por el video tan ameno.

[@calebehamalainen8325]

A - mazing!!! Thank you Susta. Thank you Vito. This next level seems PERFECT LEVEL pizza dough!!! You guys make me have a new dreambin my life.... one day to eat pizza side by side with you. God bless you!

[@TheRealMissingLink]

Soft.... CROWNCHEEEE at the same time!!!!!

[@mahnazsharifi8918]

Vito ,can we frees Bigga after 48 hours in refrigerator? Thank you very much.

[@eazyrider6122]

I made a mexican Chilli Con Carn and put that on my Pizza base with the cheese on top, WOW it was great. I call it my true mexican pizza. I believe a butter Chicken curry one would be a good one also. I like pizza with the marinara seafood mix and a ehite seafood sauce or Tomatoe sauce is great as well. Those Pizzas look fantastic alright. Thankyou boath for sharing

[@Universe3-e7r]

That's the secret of Pizza. You can put almost anything you like on it. 👍

[@veryberry5138]

Omg 😳 I want to try that pizza 🍕 👍🏽🥰🤩

[@dr6627]

What kind of flour is he using to dust the dough (in the yellow square-ish container)? Semolina? Corn meal?

[@rafipeled7873]

I am going yo try it, if it works, I am going to quit my job and open Biga Pizza!

[@hatemrayani7374]

So ... how was it ??

[@danielcarbajal9972]

Great thanks good job guys

[@samifolio950]

Vito's hat looks much better than his colleague's

[@Gedroshi]

Grazie Vito lacopelli. Thanks to you I make pizza at home. I try my best and it is priciated. Grazie mile! Viva!

[@jonathanlimst]

Maestro, in a future video could you react to or review Binging with Babish's Neapolitan pizza recipe? You both are my favourite chefs and I would love to see what you think 🤩🍕

[@xofhiadalenvlogs5462]

Can I used bread flour or all purpose flour in this Biga? Seldom I can have "00" here in the Philippines. Grazie señor Vito.

[@31nayl]

Hi, what is the difference with a pizza with 100% biga (without add flour in part 2) ? Thanks !

[@chaipojkhunphanichkij389]

In this video what’s the brand of flour he used?

[@strikef16falcon58]

I really enjoyed this video. I found it to be very informative, and it illustrates how simple it is to make Biga. It was also special to see that you imported Roberto to visit your home in the USA. Thank you Roberto, for sharing your pizza making techniques and Biga recipe. I would like to visit Roberto Susta's pizzeria Sustable in Italy someday.

[@wistawosta]

At 1:47 special guest , Roberto drove from Naples to Vito's place in Bari Italy , so they are in Italy

[@strikef16falcon58]

@@wistawosta Yes, I just listened to what you have pointed out. Great catch, but it does look like Vito's new home in Los Angeles?

[@kees4220]

Txs vito & roberto , biga is fantastic !

[@paulprawdz]

Hi Vito, how can I mix the Biga by hand?

[@ClifRayne]

i use biga also..the biga no stress.. always love watching your video vito..thank you so much..

[@pizzaiolonapoletano5242]

Thank you

[@MusicoftheSpheres]

How is it best to adjust this without using an electric mixer?

[@wroclawRrmonty4you]

Zajebista!! Robię Twoje przepisy u siebie w Piecu !! Wszyscy są mega zadowoleni z pizzy🍕🍕🍕🍕🍕🍕🍕

[@widedajimi9510]

Bravò guy's it's fantastic

[@widedajimi9510]

Please guy's now many days i can keep the daught in the fridge or Frazer Thanks a lot

[@antorozaif]

I predict March one million subscribers, pizza 🍕 lover

[@worldofarkadij9356]

You don't have secrets but your ingredient for potatos is a secret!🤣

[@hc43v3r]

Thiese iese very very goode foodeporn 👌🏾

[@jamespavlock9615]

Vito, if I use fresh yeast, do I double or triple the amount? (You were about to tell us in the video and then you didn’t!). Can you add a subtitle?

[@ismailhassan283]

Double for fresh

[@facundosilva2449]

Always nice to see Roberto in the channel!

[@roccosdough]

To avoid confusion. Reason for extra yeast in this video is because using higher than normal Hydration 75% or over. If using lower Hydration like 60-65 and even 70 can just use your yeast that you put in your BIGA

[@davidcooper5845]

Hi, I have a question, if I want to reduce the total dough amount to 1.5kg. Do I reduce the amount of yeast at the same ratio, or keep the yeast weight the same?

[@lA-bk3wh]

@@davidcooper5845 I had exactly the same question. As I seen Vito turned up with 11 balls and I needed only 6. I halved all of the ingredients' proportions.

[@baland2]

What is the hydration ratio on this recepie?

[@mariap4828]

@@davidcooper5845 I have heard him say many times that you keep the same yeast. Even if you reduce the pre fermented starter.

[@joshuaclark9831]

Vito, I have a smaller kitchen aid mixer with dough attachment, will that work? Obviously, I would have to make a smaller batch.

[@Koubiak]

Soft and Crounchy!

[@Jotamga]

Hey, can I lower the hydration to 70? Instead of 75?

[@saroobrierley8906]

I had to lower the hydration to 65% any higher and the dough turns into paste

[@tomiruotsalainen5403]

It's been biga for some years but it seems that with my dough making skills as an amateur it seems that the poolish gives me better predictions as how good the outcome is. If I want to be sure that I can get great dough I use poolish but if If I want to risk it and do it the hard way I'd pick biga any day.

[@drlaing699]

Is it possible to make the dough without the machine? if so how much time should I be knitting the dough for?

[@sergiocantoli5783]

Looks delicious! Always I learn something new watching your videos, thanks for sharing!

[@inocenciotensygarcia1012]

I loved the video. your guest is very nice. Incredible job.

[@gocawot4165]

No secrets Vito? Ok, but you need to tell us which flour you use for the BIGA and which for your final dough. I think this is really important but you never say it. Please make it clear for us. Watching you since your first Video. Greetings from Germany.

[@edugonzalez4234]

Easy, you don't need to know the flour brand, you just need to know the total hydration of this recipe and then you need to find any '00' italian flour that will be able to absorb this water, for this hydration and slow fermentation it's recommended a flour with 15g of protein approximatelly, always using any italian pizzeria brand like caputo for example, hope this was helpful (Total hydration of this recipe it's of 75%)

[@slappy76]

Any higher protein flour will do. All purpose will do.. bread flour is better, Italian 00 is best BUT not really worth the price in my opinion. In small packages 1kg of 00 flour is the same price a 2.27kg of bread flour in the USA (more than double the price.. but not 2x better IMO)

[@raymondprinsen9901]

Vito uses Molino Piantoni 00

[@raymondprinsen9901]

I use Caputo Saccarossa/Cuoco... Does the job;)

[@MrSonnyRasca]

Caputo Manitoba d'Oro is the flour which Susta uses in his original receipt. I go as well with this flour for Biga.

[@PeteerStep]

Great!I will try but please Vito can you answer us (many asks already) how long can we make finished dough balls in fridge for future pizza?And how long take them out before make pizza. Thanks and have nice day.

[@trleith]

Grazie! That shaking technique my mother used to make pie crust pastry. I just started one for tomorrow evening's pizza instead of poolish. Ciao.

[@sama8670]

I just made the BIGA with my 5yo granddaughter. She watched the video with me. So she kept me on track making the biga. 😅

[@alilovesyang5998]

So hungary….. my good frien is making me your pizza today….. excited!!!!! 🤤

[@djembeboyzach]

I was making the beginners bigga and followed the link here for the next step but the bigga is not the same size. How much flour, yeast and water if making the original bigga which was 600g flour, 300g water and 3g dry yeast. Thanks

[@athomewithzeke5048]

I made your simple biga recipe which used less water and flour than this recipe, do I need to adjust the quantities to make the dough?

[@michielburgering6988]

You guys are true artists!

[@yiyibkn9514]

complimenti signore Vito and Roberto!

[@mohamedlaroussimanai4007]

Complimenti una biga spettacolare👌👍

[@kevinlamb3850]

Vito, what is the name of the mixer in the video, and where can it be purchased. Thanks.

[@bobpattison1739]

Vito, when you say dough using 50% Biga do you mean that the Biga make up 50% of the finished dough recipe, or 1/2 of the Biga preferment?

[@drewunderwood8042]

I have made this! Absolutely beautiful pizza! Look at his tomato-based sauce! He is a legend!

[@justincase7524]

Soft and crraunchy

[@primozgril6774]

Hello, can you please tell me which pizza oven you are using, I notice it is a gas oven.....????? Thank you for your reply and greetings from Slovenia......Primož

[@mariap4828]

I am going to try Roberto’s No Stress Biga this weekend. I know Poolish. Now I want to know Biga. I have made Roberto’s pizza fiocco and mine tastes Soo good. When I go back to Naples, I will visit il maestro napoletano. I want to eat at #sustable ! Maybe next year.

[@TheSonorra]

He´s the Rocco Siffredi of Pizza!

[@daniellebuchanan9614]

After our trip to Naples a few years ago, I tried many different recipes, but not to my satisfaction, but this recipe worked very well for me even in my 550 degree F. oven. Thank you so much!

[@pizzaiolonapoletano5242]

Well well we are really happy

[@semzak]

you are fantastic, I've been following you here for many years, thanks for your show in Gottothpe, I wish you health and good luck, greetings from Greece, the only thing missing from your recipes is the mystery of the potato recipe.ciao ragazzi

[@Nadim_B]

Thank you sooo much @vitoiacopelli for this AMAZING video!! It is TOP! Can you pleaase advise if, instead of 6 gr dry yeast, i can replace with 18 gr fresh yeast (1gr dry yeast = 3 gr fresh yeast)? Thank you so much!