Everything you need to know 100% POOLISH vs BIGA ⎮Full Dough Recipes

welcome to the best pizza channel, welcome, welcome back to the maestro of vega and salvatore sustra, the maestro of uh pizza over pizza yes, they don't speak english very well, but today we are going to make this very special video, everyone has been asking me video

biga

polish what is the difference between vega what is the difference between polish polish much bigger much bigger polish today we are going to explain the biggest 100 percent today we are going to explain the differences between

biga

and polish and we are also going to do the biggest verses with polish, yeah, so let's go ahead and start this video overseas, okay, so let's do it, I'll try to put it in the description, yeah, 100 polish versus 100 percent bigger pizza, yeah, squash that right now, I'll see. soon now I'm going to show you how to make the polish and Roberto is going to show you how to make the biggest one so let's do it let's see the ingredients we

need

500 grams of flour 500 milligrams of water and 5 grams of fresh flour fresh yeast let's go ahead let's melt We add five grams of fresh cheese to

everything

, we melt it in the water just like that, now we add the water little by little and I repeat, this is a polish, we integrate

everything

ok, now the polish is nice and it is done for an hour at room temperature and then 24 hours in the refrigerator so let's continue Roberto is going to show you how to make the biggest one Roberto 5 grams of fresh yeast and 500 milligrams of water melt all the yeast now a kilo of flour throw it in a container pour the water little by little into the flour so so remember this is the bigga by roberto schuster vegan the name of this one is vegan without stress perfect now the biggest one is ready as you can see done without stress yes take a look one hour at room temperature and then 24 hours in the refrigerator at a temperature of four degrees Celsius.

This is vega fermented for 24 hours, as you can see, it's nice and it ferments 24 hours because it's enough that the vega is a pre-fermented

dough

to create these. to be able to make the pizza more fermented, more uh, not fermented, more fragrant, so that the pizza is well digestible and light, to facilitate the water with the salt inside the largest one, so let's mix everything until the water is integrated with the mixture. of the largest, one hour, better buy and then this is the

dough

with uh larger, 100 percent larger, okay, done, so let's let it rest for about 10 minutes and then make the balls, the bigger, they are exceptional, the sounds are seen, look at this officer, pleasant. come on, we make the balls, we look up proverbs, we make the balls in the context of the monastery two hundred and ninety-five generations, it's 300, so look how strong the structure of this gluten is, check us out, look, it's nice and strong like this that we put the guys in, the dough is well done, we put six because that's the amount, we put nine in there because that's the amount of the ones we made today, we cover and then we let it rest for approximately the pace, okay, two. hours we let it rest for about two hours at room temperature and then of course this dough is already pre-fermented because we use the largest one so it is different than when you make the direct dough or the indirect dough so make sure you pay attention to these small details this nice dough and fermented perfect for your stomach 100 white 100 is because we are only going to add flour and salt now let's go ahead let's put it together let's add the salt right now just like that and of course we're going to mix everything by hand here we go so you put it the flour on top little by little now the objective here is to mix until everything is integrated normally it will take about 20 to 30 minutes by hand of course I don't eat the larger ones because the larger ones are very difficult to make because it is very uh difficult it is quite the opposite with the clear liquid glaze which is going to be easier so let's go ahead and do everything, mix everything together, but this is how the dough looks. ready you can see that it looks nice compact everything is integrated but you could say that it is too liquid it is sticky it is sticky well now that is to make it strong you have to do this put a little olive oil on your hands here we go perfect and then it You hit the dough and this way you are going to make the gluten nice and strong by letting it rest for about 10 minutes. 10 minutes is enough for the gluten to be nice and strong, follow this step and see how it's done. a nice ball a big ball so that the dough is nice and soft and that's the goal we want to soften a little more olive oil on top ready wow these are the techniques for hydrating the dough with high hydration to make the best Neapolitan pizza you can ever have these are the secrets now we let it rest for about 10 minutes 10 minutes it is better to buy it now as you can see the gluten is nice and strong now we are ready to make the balls of course you can put a little bit of olive oil your hands or you can put a little flour in your hands it really doesn't change much you are going to make the balls around 200 grams 290 grams no problem excuse me well guys now that we made the dough the dough balls are ready to leave it Resting the hydration is very important because uh when you touch the oven the hydration foam the heat of the owner will cause the water to evaporate and the dough will be much much lighter so so uh now we are going to wait about the quantum time two hours yes, We're going to wait about two hours and then the dough will be ready to swing two hours wide only two hours because we use glaze or larger because they are pre-fermented doughs well guys, it took two hours for Vega, right?

There, leave a thumbs up for now. What's happening? Let's take a closer look. We got bigger and polished ourselves. As you can see, we have the same consistency difference. It looks pretty much the same, so let's get ready. Are you ready? Yes we will see. the difference between the two so let's get ready let's get into the pizza we'll make it together and then ready to rock and roll he fought for fajr he'll be the judge today biga polish vega I do the polishing yeah salvatore. He's going to be the judge, so stay tuned, are you ready? foreigner so serious rebecca so serious what's going on he's so serious I'm going to try to distract him he's very serious very calm he's uh basically he's making love to pizza pizza you're so good and now guys it's my turn to rock and roll , the oven is perfect, this will be a good challenge, comment below who will go which pizza you will like the most foreign, oh my God, judge, what do you think, judge now? same consistency ready parmesan cheese I'm going to put a little basil before and after ready ready to go in the oven guys wow now we're going to cook it for a couple of minutes maybe a little more cocoa over low heat look we're shaking upstairs with this one pizza oh my god oh my god roberto ciao help help help wait wait you're going to see better here wait help there we go there we go I cook a little too much let's take it out oh my god silly oh man oh my god, polish, polish or vega, comment, comment now, okay, now it's time to cut it, look inside, roberto, I think you're, I think you're here, I mentioned my friend, give me that, give me that, give me that, I mean, check out this pizza.

You're going to see it too my friend yes yes yes now the tasting part now the best part the tasting but I'm going to bring you a special place okay, I'm going to take Roberto to a special place very, very sentimental for me because this place is unique Come on, come with me, bring, bring the pizza, come with me, which one is mine, which one is mine, don't be confused, let's go together, come on, he will be our judge of the competition. today so I want you to see this place together with us let's go okay guys we're ready we're ready this is my pizza look what better place to eat pizza tell me what's the best place to eat pizza we have some napkins we

need

your beer thank you voila you have to be you're going to be the question you're going to try well guys now it's our turn mine is exceptional light soft at the same time it plays although now we try is what judges, we only judge, so sit down, sit down and judge, judge, it's your turn of judging the pizza and then they will judge, that's right, it's yours, bigger, bigger, bigger, tastier, wait, wait, so it will give a point to a jar. to ten one two three fantastic now it's your turn to judge because this is a time to judge harsh so make sure to comment below polish or vega now and give it a thumbs up and check out these guys pizza yolo napolitano robes pizzeria thank you very much for watching guys make sure to subscribe, like and there will be many videos coming soon, ciao, foreigners, foreigners.