La Biga per Pizza Napoletana "Pizzaiolo" Lettieri Vincenzo

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Whisk and let stand for 5 minutes to ensure the yeast is active and alive. Add the Biga to the water and yeast. Add in 1 cup of flour and mix it with the Biga, water and yeast. Slowly continue adding another 1/2 cup of flour, incorporating it into the dough. Add the salt to the dough and continue to mix.

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The Neapolitan pizza recipe involves making a direct dough, meaning a dough in which the ingredients are all added at the same time, without making pre-mixes such as biga or poolish. The only technique that can be used to strengthen the gluten base of the dough is that of autolysis , although many Neapolitan pizza makers do without this too.

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Modern Neapolitan Pizza with biga is very often a high hydration dough. Very famous is the Biga used by Roberto Susta, known on Instagram as PizzaioloNapoletano. Susta is one of the first (if not the first) Pizzaiolos who started to make Neapolitan Pizza with a 100% biga dough. He generally uses high hydration dough.

PIZZA NAPOLETANA CON BIGA

Day 1 - Make the Biga. - Using a plastic container or large bowl mix all the ingredients by hand to a dry lumpy consistency (not a dough, but no dry flour left). Cover with cling film and make a small hole to let it breathe or cover with lid but leave a small gap. Leave at 16-18°C for 16/18 hours.

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Si ringrazia Roberto Susta per la partecipazione al video:https://instagram.com/pizzaiolonapoletano?utm_medium=copy_linklink al Malto (lo trovate anche in su.

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Video tutorial per la realizzazione della pizza Napoletana Contemporanea con biga 100%.Se il video vi è piaciuto, commentate, condividete e iscrivetevi al ca.

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COME FARE L'IMPASTO PER PIZZA NAPOLETANA CON BIGA 100%In this video I show you how to make a fantastic technique, on how to make a pizza dough for REAL Neapo.

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HOW TO MAKE NEAPOLITAN PIZZA DOUGH WITH BIGA: Break away and measure 500g/17.6oz biga and add it to a bowl. Start to break it down and gently pull it apart. Slowly add the water with the biga, keeping 50ml aside for a later step. Next gently mix the biga together with the water (in a massage like motion) and you will see it start to turn white.

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Now let's prepare our ingredients: a strong flour (300W or 12.5/13 gr of proteins), yeast and water. Regarding the latter we need to spend a few words. For a good biga, you want to finish your ingredients mix at a specific temperature of 20/21 C.

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Our pizza is made of 100% Italian flour dedicated to Napoletana pizza and matures only under the best conditions. We use the best Italian ingredients to bring the taste of Italy closer to your door! At Biga Napoletana Pizzeria, we are delighted to share our achievements with you and give you the chance to taste our authentic Italian pizza.

La Biga per Pizza Napoletana "Pizzaiolo" Lettieri Vincenzo

For the preparation of biga, put all the water in the container and start dissolving the fresh yeast in water. Consider that you want biga to be ready at a temperature of 20/21 Celsius. So depending on your room temperature you may need to adjust the water temperature. Once yeast is dissolved you can add all the flour.

La Biga per Pizza Napoletana "Pizzaiolo" Lettieri Vincenzo

HI , I made this video to share my recipe of Biga.You can find all my recipe in my instagram : mamamikapizzathanks for watching ;)

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Transfer the Biga to the bowl of a stand mixer. Add the salt, malt (if using), and remaining water and mix by hand until beginning to incorporate into a dough. Fit the mixer with a dough hook and turn on medium, mixing until dough is smooth and elastic, 5-8 minutes. Remove dough from bowl and knead by hand, 2 minutes.

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Oggi vi mostrerò come preparare una pizza napoletana con metodo biga 😍Mi raccomando attenzione a tutti i passaggi👇🏻Fatemi sapere nei commenti come è venut.