How To Make Best PIZZA DOUGH for Your Business (Full Recipe-BIGA)

Hello guys from my kopely studio welcome back to my channel for new people I am going to explain who I am I am a

pizza

master yolo I teach on this channel how to

make

the

best

pizza

so today this video is about how to

make

pizza

dough

for

your

business

, so if you own a pizzeria, make sure you watch this video because we are going to make one of the

best

pizza

dough

s with Vega, so I will explain all the steps at the end of this video. All I ask is two thumbs up and subscribe.

Thank you very much for taking the time and watching this video. Let's get into the

recipe

. Let's see how to make the complete pizza dough for

your

business

with Vega. Come on now, the first thing you should do. It's just that we have to make the biggest one, but first, where is my jacket? Wait, here we go, now we are attacking, yes, we can start making the bigger one, so what we need here is very simple, three things, we need a nice tall container. this we need three liters of water three liters of cold water we need 15 grams of dry yeast six kilograms of flour zero zero and we also need a container to mix our vega we have to add our flour in it is a container the second thing we need to do do we need to add our yeast?

Put it in your hand, just throw it like this, so let's mix the yeast like this, there we go, we're done with our water, don't put it all together because we don't have to do this one. the dough when you mix the dough like this here we go our vega is ready this is how it's supposed to look make sure you make the vega like this remember this container so we have to add our vega in the bigger container. It is ready, very important we have to close the glass very well and make sure that there are no hairs left and now we are ready to place this vega in the refrigerator for at least 48 hours or outside at room temperature for one hour and then we place it in the refrigerator for 48 hours, well guys, here we are, we're in the middle of making the pizza dough, so I'm going to briefly explain what we need, we're going to use four really simple things, so the big one is this.

We're going to change it to the east because it becomes our yeast, so we have a vega, we have sea salt, we have cold water and we have flour, of course, so I want to explain to you before we start everything, one thing really. uh quick, to understand it better, so dehydration, what is hydration? Dehydration is the water that goes into the flower, so it's very simple, dehydration is the water when you want the dough to rise faster. Easy, you put less salt, more water when you want the pizza. a little more crunchy and slow fermentation you add more flour which means low hydration so a little less water is a little complicated but we have to understand that it is very simple so if you use a low temperature oven that It means you have to put a little more water in the hydration, the higher the oven is, the lower you can go with the hydration, that's clear and simple, the higher the oven, the lower the oven will be. hydration.

Hope

full

y this helps you and this is what we think. What I'm going to make today for me is a really really good dough, it's a nice fermentation, nice and soft, as you can see here, the crust is nice and soft at the same time, crispy and soft at the same time and of course, the flavor that la vega gives you no other type of dough uh does it in this dough we are going to use zero zero flour I personally use piantoni mill flour regular sea salt cold water and uh you can make this dough with any type of dough machine like this Don't worry about that regular speed, let's get into the

recipe

, which is what we need to create our dough, so we are going to use 12 liters of water, 700 grams of sea salt, 18 kilos of zero zero flour and of course the most great that we believe.

So this is basically three liters plus six kilos of flour with the east. The first step to do is to add the largest one, so this is the way to put the largest one in the dough machine, so let's break down the largest one. in pieces like this I want to show you what the largest one looks like after two days of fermentation. The second step we have to add the water because adding the water first will help to melt the larger one with the water in an easy way. long after we add the water and the bigger we have to melt, the bigger, so we'll turn it on in the machine.

The goal here now is to melt the biggest thing for the dough machine. There is one fork mixer for four mixing machines. I like it. use this one this way i can push the bigger one in and help melt the bigger one a little bit with the water but if you have a spiral mixer it's bound to get stuck so no problem so we'll blend it for about five five minutes five minutes or so as you can see now the water is turning the color of milk nice and white which means the bigger one is melting nicely okay what I like to do now in this point I like to turn it off. the machine make sure it's off let's say and now I like to mix it a little bit with my hands this way I can melt it really well the bigger I like to melt the bigger one in the water so do this for a couple of minutes I know It's a little complicated, but the bigger dough is for professionals, so it's very difficult, which is why I never made a video on this.

Okay, guys, at this point we can see that the water is nice and white, so we're ready to add. For the rest of the ingredients, we're going to add the ethyl amount of flour, it doesn't mean it doesn't have to be exactly four or five tablespoons of flour like this, so now let it mix for about a couple of minutes, I'm making the video like this, open just because it's for video, but I also have the grill in front, so I just want to make sure you understand that this is for video only, so now we're ready to add. the salt the salt like this little by little not everything together very important okay then we mix for a couple more minutes and now we are ready to add the rest of the flour but remember one thing not everything together little by little okay now that we have finished putting everything the flour we are going to let it mix for about 20 to 25 minutes we just do a little check at this point we stop at the dough machine there you have it now that we stopped the dough machine you will find the dough a little watery a little sticky but it is okay so then we rest the dough machine then we rest the dough in the dough machine like this we don't touch it for about five to ten minutes ten minutes is better this way the gluten will become stronger because we are using a fork mixer, so if you are using a spiral mixer you don't need to wait, you don't need to do this step if you use a fork mixer, this in In this case, we will let it rest for about 10 minutes so that the gluten is a little stronger, so let's wait 10 minutes.

Okay guys, at this point, after we've been waiting for 15 minutes, at this point we can turn the machine back on. and we can see that now the dough is going to be a little bit stronger, you can see that it is very soft now, so we mix it for about two three minutes. Did you see that it's nice and soft, so the gluten became a little bit more? strong, so two or three minutes and then you get a container like this, huge, and we can put the dough inside our container. Now we can put it out piece by piece, where we are going to take it out.

You can see, it's nice. I want to show you the dough how strong it is with a larger look at how strong it is, so now we're going to place it inside a container. If you want, you can also divide the dough into different containers that we will cover. Make sure it's closed and we're going to let it sit for about an hour, guys, well, an hour, a specified time, we're ready to make the third set of dough, this is a nice dough, so we're going to try to get it all out. Like, so let's create a black box.

You have to have some flour on the side and put some on top. So, now we need to create a large bowl. Wow, incredible. Now I like to put a little. a little bit of olive oil not too much just a little bit this way the dough doesn't dry out so now we have to massage the dough just a little bit just a little bit like this wow, this way the dough doesn't dry out too much, it's very windy , so now we let it rest for about 20 minutes, 30 more minutes and then we are ready to make the balls, let's change at this point the dough is ready, I just want to show you a little bit how strong it is look how strong it is it doesn't break so this is what we want we want to create the stroke so now we are ready to make the dough balls and it is very important that we keep this part on top When we make the ball, you want to always keep the top part on top like this and then you put it on the counter or the you put directly into the dough box, you always want to keep the top up if it's too much. sticky, get some flour, put it on top of the dough like this, okay guys, we finally made the dough bigger, now this the server approves, so now pay a little attention, pay attention a little because this step is now important so now we let the dough sit at room temperature for six hours and it's ready to use after six hours at room temperature if you want you don't if you don't want to use it uh after six hours it's very important that you block the dough in the refrigerator so you can keep the dough in the refrigerator for about two days maximum because this is already with vega so the grande is already fermented for 48 hours so you have to calculate it in 48 hours plus six hours so we have 54 hours of fermentation after the six hours, so it's perfect, light and smooth, so let's see, let's wait six hours, wow guys, it's been six hours, I finally closed, I finally closed, I'm so tired, I've been working since this morning on This video for you I am also running the restaurant forget it, we are here dedicating this to you and dedicating this soft to you.

I hope this video is really useful to you and I just ask everyone to share this video. the dough after six hours is amazing, the smell is amazing, so now it's time to make this pizza and of course as always in my video I will try it, yes I will try it, let's make this amazing margarita, thank you very much to everyone for dedicating themselves. this time to watch this video thanks wow guys let's take a look I'll finish the pizza with some basil and that's it the pizza is ready that's it guys let's take a look inside guys let's take a look at this pizza. look guys are you looking at this are you looking oh my god oh my god this is empty that's it guys ready oh my god guys oh my god I want to see your comment below about this recipe that It's amazing, I'm sorry, am I making love? with the flavor it's no secret no secret on my channel wow