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

Vito Iacopelli
19 Mar 202127:55

Summary

TLDRJoin 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.

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