How to Make Perfect Biga No Stress Pizza Dough at Home 100%

Summary

Join the host in this engaging video as they explore the art of making 'Vega No Stress' pizza dough, a technique invented by Roberto Susta in Naples. Learn how to create a delicious, easy-to-make pizza at home with a unique fermentation process that results in a soft, crunchy crust. Follow along as they prepare a special Bolognese sauce and assemble a mouthwatering pizza that looks like it came from a wood-burning oven. This video is a must-watch for pizza lovers seeking a fun and crazy culinary adventure.

Takeaways

• 🍕 The video is a tutorial on making a special type of pizza dough called 'Vega No Stress', which is easy to prepare and doesn't require the builder of gluten.
• 👨‍🍳 The method for the 'Vega No Stress' dough was invented by Roberto Susta, a pizza maker from Naples, who has a channel named 'Pizzaiolo Napoletana'.
• 📝 The recipe starts with 600 grams of '00' flour and five grams of dry yeast, with an alternative of 10 grams of fresh yeast if dry yeast is not available.
• 🍯 A small amount of honey is added to the water to help with natural fermentation.
• 🕒 The dough is mixed for about five minutes until all the flour is incorporated, then left at room temperature for two hours before being refrigerated for 48 hours.
• 👐 The dough is handled with oiled hands to prevent sticking, and it's important to let it relax in the mixer for 15 minutes to build strong gluten.
• 🍴 The final dough is made with 70% hydration, with salt and extra virgin olive oil added during the mixing process.
• 🔥 The pizza is cooked in an electric oven, and a steel plate or pizza stone is preheated at the maximum temperature for about 40 minutes to 1 hour.
• 🧀 The pizza is topped with a homemade Bolognese sauce, fresh mozzarella, and Romano cheese.
• 🔪 The dough is stretched on a surface dusted with semolina instead of flour to maintain hydration, and it's flipped and pressed to expel air and achieve an even thickness.
• 🍴 The final pizza is cooked with broil to get the mozzarella bubbling and the crust golden and crunchy.

Q & A

What is the main theme of the video?

The main theme of the video is to demonstrate how to make a special type of pizza dough called 'bigger no stress' and prepare a unique pizza using this dough.

Who is credited with inventing the 'bigger no stress' method?

The 'bigger no stress' method was invented by Roberto Susta, a pizza maker from Naples who owns a pizza place there.

What is the significance of honey in the pizza dough recipe?

Honey is added to the water to help with the fermentation process, making it more natural.

What type of yeast is used in the recipe and what is the alternative if it's not available?

The recipe uses 5 grams of dry yeast, but if it's not available, 10 grams of fresh yeast can be used as an alternative.

What is the purpose of not building gluten when mixing the dough?

Not building gluten when mixing the dough is part of the 'bigger no stress' method, which aims to create a dough that is easier to work with and results in a different texture for the pizza.

How long does the dough need to rest at room temperature before being placed in the fridge?

The dough needs to rest at room temperature for two hours before being placed in the fridge.

What is the total duration for which the dough should be kept in the fridge?

The dough should be kept in the fridge for a total of 48 hours.

What type of oven is used to cook the pizza in the video?

An electric oven is used to cook the pizza in the video.

What are the key ingredients for the Bolognese sauce used on the pizza?

The key ingredients for the Bolognese sauce include celery, carrots, onions, meat, salt, pepper, and tomato sauce.

How long should the steel plate or pizza stone be preheated in the oven?

The steel plate or pizza stone should be preheated at the maximum temperature for about 40 minutes to an hour.

What is the final step to achieve the 'soft and crunchy' texture on the pizza?

The final step to achieve the 'soft and crunchy' texture is to broil the pizza in the oven until the mozzarella starts to bubble and the crust gets a nice gold color.