How to Make Just 1 Perfect Pizza Dough Ball
SUBSCRIBE ❥ / maestrovitoiacopelli
👉 MY MASTER CLASS PIZZA : www.master-class.pizza/ 👈
In this video i show you how to make a perfect pizza dough, but just for 1 pizza, a perfect neapolitan pizza at home, very good if you are alone,
coming soon... the full recipe
BECOME A MEMBER AND GET IN DIRECT CONTACT WITH ME : ONLY $4.99
/ @vitoiacopelli
-----------------------🍕🍕🍕🍕links of my social media ADD ME ON 🍕🍕🍕🍕-------------------
KZhead ITALIA ★ / @vitoiacopelliita6967
INSTAGRAM ❥ / vitoiacopelli
FACEBOOK ❥ facebook.com/maestrovitoi..."
MY KIDS CHANNEL: ❥ / @zoekidstoys9820
CLOTHING LINE MY STORE ❥ teespring.com/stores/vito-sto...
❤️DONATE SUPPORT VIDEO PRODUCTION$ 1 paypal.me/pools/c/8ldw1NMjHa
● MY PRODUCTS USED TO MAKE PIZZAS
•DOUGH BALLS BOXES: amzn.to/35DGQHM
•BRICKS FOR YOUR HOME OVEN: amzn.to/2yCuLq8
•PEELS: amzn.to/35HDYd1
•OVEN SUGGESTED: www.zio-ciro.com
•OVEN SUGGESTED USA: www.ziociro.com
MY pizzeria WWW.PIZZAPROVAMI.COM
Please comment below if you have any questions
Music: www.bensound.com/royalty-free-...
You ever alone and thought about eating pizza? 😆
Am I ever? I am ALWAYS thinking of eating pizza.
Yes, all the time. I always make 1 dough ball at a time. The biggest issue is that measurements get trickier and less precise with smaller dough portions. For example, pouring just a few grams too little or too much water or flour can alter the dough hydration by several percent. It's much easier to get very precise and spot on with measurements when making dough for 10 dough balls as opposed to one.
Yuuuup🤩
@Qi Wi don't die eat pizza
@@mortenrobinson5421 get yourself a digital scale that reads 0.1g
Short recipe: Total ingredients: flour "00": 160g + for kneading water: 110ml salt: 5gr (I use 3gr) honey: 1-2gr olive oil: for hands and container dry yeast: 2gr Day 1: 100ml water add 2gr dry yeast and pinch of honey (1-2gr), melt, then add 100gr flour (00 will be fine) cover container resting time: 1 hour room temperature, then 16 to 24 hours in the fridge. Day 2: 5gr salt into 10ml of cold water (then melt), then add this to poolish and melt lastly - add 60gr flour and mix knead on table (dough can be a bit sticky, because every flour absorbs water differently, if too sticky, add a little bit of flour, but I personally prefer to leave a bit of sticky) cover and let rest for 15 minutes a little bit of olive oil on your hands keep top always on top - make a dough ball little bit of olive oil in container, cover let rest for 1-2 hours room temperature more hydration = more puffy and soft pizza less hydration = more crunchy to stretch the pizza you can use flour mix with semolina Thank you, Vito! Like this comment please to move on top :)
Hi Vito, I've tried this recipe several times but my dough is constantly remaining flat and not getting the type of rise I want. I'm using 00 flour and I know that takes time to build the protein and the gluten, but I've let it go over 24 hours with nothing to show for it. What am I doing wrong? Thanks.
@@madhanramachandran maybe your yeast is dead? Sounds a bit like that - do the polish have already a lot of bubbles on the next day? If not there is something wrong already
Active or instant yeast?
What's is the best water temperature when you add ingredients? Onni guys are recommending warm water - can't remember exact temp from top of my head but from past I know it does affect yeast growth. I also don't understand why many recommend 950F or 500C for gas when it's clearly too hot and burning the crust from top unless you're doing it commercially and time is important I'd do lower temperatures with increased time from 2-4 minutes. What's your opinion?
@@anylookup warm is fine cause u will let it rest one hour around before u put it into the fridge over night. If the water is too cold nothing will happen during this 1-2 hours outside. 500C° is wrong - I guess I have here something misunderstood cause no home oven will reach this temperature otherwise please share the source which is talking about 500C° that we can understand and maybe reply
I love how people were dying in the background, sirens and everything, but maestro never stops, the pizza must be made
hahahahha welcome to Italy my friend
@@Drpacks or LA.....
@11:32 🤣🤣🤣
@@Drpacks He is not in Italy, he is in L.A.
the show must go on
I have to say that I've been making homemade pizza and bread for most of my life ( I'm 58 now ) and have never Pre Fermented my dough before seeing you're videos a few weeks ago. I think all my pizzas and bread came out very good and have family and friends always ask me to make them my homemade bread and pizzas. So after I watched some of you're videos a few weeks ago I thought id give the Pre Fermentation dough a shot, and I have to say that I made some pizza and bread with your Poolish method and I was blowen away. I did the 24 hour fermentation and was amazed at the results!!!!! Its the only way I will make my pizzas and bread from now on!!!! Thank You Vito for your videos, you made my baking even better than it was before!!!! Cheers
Yup, poolish is a traditionally French technique (though I guess likely not exclusively so), so maybe that's why Vito - clearly an Italian - says "voila" like every 3 seconds. Honoring the technique! LOL
It’s like night and day isn’t it?
Did you experience the same problems as me i.e. dough climbing containers trying to escape it as a result spilling inside the fridge? I use 1.4L round container very similar to Vito's if not slightly bigger. I don't notice in his video the dough changes much in capacity until final day two when he says it doubles in size. My, on the other hand, is going really crazy and when open a lid it's everywhere creating structures similar to brain neurons betwork. I used Caputo 00 pizza flower and their active yeast - maybe the yeast is too strong, shouldn't use active? It's 2g and even got the Ooni scale to ensure it's not more. My dough was a lot more sticky too.
Foreal? I heard this pizza champion named Johnny doesn't do poolish, but makes sure the Pizza Dough Balls sit for at least 24 hours before they get baked so I imagine Poolish isn't exactly necessary, but who knows. I know in one video, Vito uses a Poolish mix that has been fermenting for like 24 hours, but then also shapes his dough balls for 24 hours so a total time really of like 48 hours aging the dough.
I’m Sold
Just set to rest my 1st two pizza balls. Followed this video X 2. I am hooked. I also noticed that everything started coming together great when I started to say "Voila". It got me in the groove!
Voila is essential, my friend.
I forgot to say “voila” last time - no bueno.
I can't believe it. I've been asking for this formula for over a year. Those of us (millions) who live in big city apartments, we do not have room to make or store 10 pizza balls. Finally, the maestro gives us our gift, after a VERY long wait. I've been patient. Now I am so GRATEFUL. Thank you Vito for making this video. I can now make reliable pizza in my home, since all the pizza parlors near my home suck. They all need to take lessons from you.
@@KahruSuomiPerkele LOL. No one has been paying more attention than I have. Of course I attempted my own scale back, numerous times. I can't say I didn't achieve success, but I don't have the experience that Vito has. It's just absolutely lovely to see him perform an exercise so close to my personal desires. Vito takes the guess work away.
@@KahruSuomiPerkele scale down the water or the flour is not the problem here...
Yeah..but, if you keep a bowl of dough 8n the fridge, it just gets better and better, and you have a constant supply of amazing dough..
oh so the problem with living in a big city apartment is the storing of pizza balls NOT the massive pizza oven :D
@@IAI060 Anyone who knows what he/she is doing DOES NOT NEED a pizza oven to successfully make fabulous pizza in an apartment kitchen. However, I am lucky. My gas oven does offer a 550 degrees F setting. If you pre-heat for 1 hour, my pizzas come out more beautiful than Vito's, and I don't need a pizza stone or anything special to make the cooking process hotter.
It’s “soft”, it’s “cronchy” and most importantly, it’s “Gloriously Delicious”. 😉Brilliant video, hope you get to 10million hits with this one.
Soft and craunchy in the same time
@@fd4639 i went to italy couple of weeks ago and did this in every pizza places I’ve went to….
@@fd4639 can understand !!
Vito is selling the sizzle, the (crounchy) but making pizza at home is not that easy! I get hungry when I watch Vito's videos... I've tried for years...maybe there is still hope. LOL
@@johngalv9288 U need an Ooni pizza oven. I have the Ooni Koda 16 and it is night and day if you are using just a basic oven and pizza stone.
I like so many other home cooks and bread makers have been trying to perfect a homemade pizza for years and just until now Maestro have you brought it all to a head for me. I can shape a pizza dough ball like a pro, but the taste and crust hasn't been there until now thanks to you. Thank You, Maestro.
I made 2 of these last night - one for my kids, one for me - and they were PERFETTO! The best pizzas I've ever made! Thank you so much for sharing this knowledge, Vito. It will totally change the way I make pizzas from now on. Before, I would always make a batch of 6-8 pizzas with around 1kg of flour etc. They would always be either eaten far too quickly, or else left in the fridge all week. Very sad. Now though, I will be able to make them with more care and attention - and each one will be FRESH! Thank you!
Vito.... since i have started watching your videos you have cost me $4000 for a pizza oven but i have never had home made pizzas as good as this... All the way from Australia mate thank you for sharing with us all your recipes... Pizza For Life my friend 👍👍
Which one did you buy?
I came here for a great pizza dough and I will leave inspired by your passion. The world needs more people like you. Thanks for everything Vito.
I've started using this recipe with 1.5x the amounts to make a slightly larger pizza and it comes out amazing every time. Thanks!
making this tonight - I played soccer, a bit tired now, it's 10:45PM, but my poolish looks legendary, I added the salt, water and flour and it's now resting for another 45 m. I will fire up the pizza oven outside and do my best. I have all the same ingredients. Your video is very inspiring and I can relate to your passion for good dough - it's hard to make it great! good job and way to go with your channel! Grazie Millie, Vito.
Just a fantastic result… I’m a pizza chef in France…. I find your pizzas and your channel inspiring Vito. My regards to you Maestro and Roberto Sousta. Ciao.
I have doubled the ingredients from your recipe to bake my first two self-made pizzas. Immediate success! Its unbelievable, but after watching 20+ of your videos, without any prior cooking experience, I am now my family's pizza superstar. Less effort than finding a good delivery service, at almost no cost, in the standard oven (with pizza stone) and with our own choice of high quality toppings. I knew this was doable, but you showed how! 10 mio subs!
Hi, what flour you used?
I also wanna know. He mentioned 00 flour and semolina if I'm not mistaken
@@ilaycohen862 As Vito said, start out with just any type flour. Many stores will have some sort of Pizza flour. When you are a beginner, you will need a lot of practice and expensive or hard to get flour will divert you from your task. Once you baked 10 rounds of pizzas, begin experimenting with flour. Caputo is great.
@@SoheilDaKing Semolina from Caputo is awesome.
Hi, did you double both the polish and the rest of the dough?
You are the MASTER! Best pizza! Thank you!
Made a pizza last night using your dough recipe, it turned out great. I am an experienced baker, but seldom used 00 flour. I am a convert! The dough, while sticky, yields to the shaping and makes the most perfect crust! Thank you, I will be using your recipe from now on!
I have watched 3 of his videos and my pizza making has improved 10 fold. Incredible job! Thanks for making this!
Vito and his videos is hands down the BEST thing that Cali has to offer. His family leaves him for an outing and he still has the best time of his life making a solo pizza. OMG !!!!!! ❤️ 🍕 ❤️
Be gentle to the pizza and it will be gentle to you. Genius!
Dude!!!! I love this video! I have done homemade pizzas last couple years. Straight on the grill or in oven. I finally got for Father’s Day this past weekend, a legitimate wood fired pizza oven! Im so excited! Going to have off work tomorrow and going to be a awesome weekend of family movies & homemade pizzas! Thank you for your videos!
This recipe worked great for me. Best crust ever. I used 94gm water in poolish mix as my flour won't take too much water. It's the first time I could push bubbles of air/gas over to the crust. Thanks for the lesson, you're a star.
I ended up doubling this recipe to make more dough because this recipe only made a small dough ball. I finally found out that Kroger's supermarket near me now sells the 00 flour and used it for the first time and what a difference it makes. I've tried using all purpose flour and even bread flour in the past, but using the double zero flour made the pizza dough turn out much better. Thank you so much, Vito. You've taught me a lot about making homemade pizza. I ❤️ THIS CHANNEL!! 🍕🍕🍕
Please,did you also double the amount of yeast?
@@donaldduck9214 yes, I doubled all the ingredients to make a double batch.
@@Stargazer69 thank you much
@@donaldduck9214 You're welcome.
I think the Manitoba flour that he uses in other dough recipes has the richer flavor because of the high protein count. I believe 00 is more or less standard bread flour but ground extremely fine, which changes the absorption rate, and affects the overall texture.
Thank you so much! I cant wait to make this tomorrow for dinner. That crunch was absolutely amazing.
Hey Vito, I’m a 75yr old Vietnam veteran who loves watching a true master of pizza! You have a great personality and the ability to connect with your audience. I so much enjoy watching you create these masterpiece pizza’s. You keep a smile on my face and a hunger in my stomach, lol! Keep the videos coming my brother! (:
Vito thank you so much for the 1-dough ball recipe and demonstration. This recipe is just what I needed as it's only me eating the pizza most times. Now I can make fresh dough each time instead of storing leftover dough in the refrigerator, which most times gets thrown away. PLEASE post the written recipe soon, real soon! Again, Thank You !!!
I like to double this recipe. At the end of the Day it's pretty simple if you realize it's 70% Hydration Dough and has about 3% salt to the flour. I seen other recipes from Vito and he does 2.5% of salt to the flour. I read that 2.5 to 3% is what you should aim for, so Vito is pretty consistent but does change % between that range. As for Poolish, basic principles say that it is always 50 50 Water and Flour with the smallest amount of yeast. Basically, the yeast content in a poolish should be around 0.08% - 0.1% per 100 grams of poolish so for example, if you have 100 grams of poolish (that means 50 grams water, 50 grams flour) you'd end up putting just 0.1 Grams of Yeast. That's literally it. :) Also! A poolish should never exceed more than 50% of the total dough and is actually, usually 33% of the overall dough or in other words, 1 3rd of the overall final dough mix. Random but.... I don't even believe the Honey was necessary in the beginning but for those that don't have any honey, you could also just do a pinch or two of sugar. I guess Vito just wanted to give the Yeast a boost in stating fermentation since he wasn't overnighting the dough, and instead, only letting it rest for 1 to 2 hours since the Poolish he incorporated was already fermenting for 24 hours. Random info I have found, relating to Pizza over the last week. Napoletana Pizzas should be 180 to 250 Grams in weight at most. 80 to 100 Grams of cheese is recommended by Chefs per pizza. (but of course, adjust to your own preferences as I think this may only apply to Napoletan Pizza. Some Napoletana Pizza expert from Italy named Johnny Di Francesco who holds a title in pizza making, never seems to put the Mozzarella on the pizza until the Pizza has JUST come out of the wooden oven. I like to put my Mozzarella on my pizza real quick during the last 2 or 3 minutes of Oven Time so it's able to melt a little but not turn rubbery and tough, since I'm using an electric oven that can only go up to 550F. Pizza Steels are better than Pizza Stones for MOST Pizza types like NY Style and Napoletana and another I can't remember at the moment. Pizza Steels should be allowed to heat up for around 1 Hour before a Pizza goes on them. Why get one? They help to try to replicate what a Wooden Oven does, but it'll never be the same. Still, it gets close enough for most. Because they’re made from steel, pizza steels are extremely efficient at conducting heat. This basically means heat moves quickly from the steel to the pizza crust (or whatever happens to rest on its surface). In addition to transferring heat at lightning speed, pizza steels are also better at retaining heat than pizza stones. With these factors in mind, you can expect a pizza made on a baking steel to cook up a little faster. Olive Oil should only go on a pizza BEFORE you toss it into the Oven, as the Heat is what allows the Oil's aromas to penetrate the pizza and mix properly, and I think it also makes the flavor better. I can't remember exactly at the moment though. (This is why I don't really understand why Vito puts Olive Oil on his Pizza after it's come out of the fire in this video, but maybe it's just personal preference.) When it comes to Tomatoes, you shouldn't really have to throw sugar in your Tomato Sauce if using a High Quality Tomato like a San Marzano. (But hey, if it's not sweet enough, knock yourself out.) You should also never blend your San Marzano's because the Seeds will release a bitterness and these are amazing tomatoes that should have a natural sweetness. Just squash by hand. When cooking, don't cover with a lid. The Acidity of Tomatoes leaves through the Steam. You want that to leave so you can get the Natural Sweetness to make itself known. As for how what temp you should cook Pizza, I hear "As hot as you can get the oven" but I also have heard 800F in a lot of places. As for Cheese on Napoletana, you want the Fresh Buffalo Mozzarella that is hydrated in water not vacuum sealed because it has something to do with the freshness, but you also want to tear open the bag of Mozzarella and place pieces of the cheese in the fridge for 12 - 24 hours in so the excess water can drain out and doesn't show up in your pizza, in the form of a soupy mess as shown in one of Vito's own videos. Anyway yeah, I like a 250 gram Napoletana Pizza at 65, or 70% Hydration so you can easily use a site like "Poolish Calculator online" or whatever and adjust the numbers to get the exact amount of Dough you want, and the exact amount of Poolish.
"this is the best prosciutto. I give it to my daughter." 😂😂😂
Thanks! This is the second time I’m donating in a week Vito. Tanto Auguri! Grazie! I just started following you and I’m totally hooked on your pizza and Poolish. I made my pizza YOUR way. And it beat my old way of 30 years by being airier. It will get even so much better with practice. Ciao!
OMG this recipe looks lovely. lovely. Definately will try. Thanks for sharing, Vito.
Vito, you are my hero! Grazie Mille. I’ve leaned so much about pizza from you. (I love it when you eat the pizza) Your crust is a work of art. I must try the pesto version now. You are the best!
I'd like to thank you, Maestro. Your videos helped me make pizzas that I never thought I'd be able to make, my friends love them haha!
After so many failed attempts to make this Neapolitan Style pizza in OTG Oven. I tried it again after 6 months in Tandoor, this time it came out Amazing. Very light on stomach. And very different from which we have here in Pakistan. Thanks Maestro!
This dough is perfection! So easy to make, consistent results every time. Thanks for sharing the process, my pizzas are on another level now!
That's actually really well done my friend! I enjoy a more deep dish pie with a more buttery dense/flaky crust but I am going to make your dough recipe tonight for tomorrows lunch. Grazie!
thank you so much for showing us how to make a proper dough... appreciated...
Vito, I have been trying to cook proper pizza for over a year. I checked recipes from many channels, but it was still very flat. Until I found this recipe. As soon as I saw it, I knew I had to try it. And it didn't disappoint, I got those puffy sides as well. It was not as puffy as yours, but there is of course room for improvement. Thank you so much for revealing this master recipe, Vito. You are a real master pizzaiolo.
I can watch your videos over and over :D not only the perfect recipe 🍕 but also a way how you teach us. PERFECT and THANK YOU 👍
Best pizza i ever see! Vito thank you for the beautiful things you do for us, pizza lovers!
Oh.... *YES!* FINALLY! THANK YOU, VITO! I have to practice portion control, ever since I had a trip to the doctor.... so this is PERFECT for me! Also, I give you BONUS points for delicious pesto, my favorite!
I’ve been following you for years. Making all sorts of dough. Cant beat Italian pizza. I’ve been making pesto pizza for a while. Guys you so have to try it. . Oh my god! I have been looking for one serve for so long. Thank you Vito. Brilliant! My forever go to now.
Vito it is amazing how much passion and love you are giving to the pizza.
I’ve been learning from these videos for a few months. Gotta love the enthusiasm of Vito. The videos are ace and the dough recipes are absolutely awesome!
Wow that looks amazing omg. You are by far my favorite pizza Chef, I have been following the way your make your poolish and pizza and now i am making really good. Thank you so much for all the informative videos.
"Just be gentle with the pizza, and the pizza will be gentle to you" I thought i was wathing a Bob Ross painting video! 😅😂.. Good one Vito.
Vito your making me hungry again!!☝🏼🍕❤️🤩 I learned know how to make pizzas for my grandkids thanks to you 😘 God bless you and your family. Thanks so much
Chef Vito, this video has forever changed the way I make pizza. I followed your instructions exactly and the resulting pizza was the best I have ever made. I’ve always been challenged with stretching the dough but, with this dough and your demonstration, I shaped a respectable and very tasty pie. Thanks so much!
How?? I just followed recipe, mine tuned out very bad. I wonder what I did wrong. Extra sticky. Didn’t rise very much. Was unable to make an actual ball. Followed recipe to a T.
@@fiapop Hey, try again. It’s pretty straight forward. I wrote this down while following Chef Vito’s video: Poolish > Make 12-24 hrs prior to pizza time > 100 g cool water > 2 g yeast > 100 g flour (00 flour) > 1/4 tsp honey > Mix in a bowl, then cover and sit at room temp for an hour. Then, refrigerate for 24 hrs > > Dough > 10 g cool water > 3 g salt > 60g flour (00 flour) > All the Poolish > Mix the salt and water, then mix it into the Poolish. Then, add and incorporate the flour. Cover at room temperature for two hours. > > After two hours, pour dough onto counter and shape into a rough ball. Cover with the plastic bowl for 15 minutes. Then, form the final dough ball by lifting the dough and folding the end of the ball underneath while keeping the top of the dough on top. Try to make the dough as taut as possible but don’t get hung up on it. Put some olive oil in the plastic bowl and place the dough in it. Cover and let sit at room temperature for two hours (one hour at minimum). > > Pile flour on bench. Turn dough out of the plastic bowl directly onto the flour pile letting gravity do the work to get the dough out. Gently turn the dough over to get flour on both sides of the dough. > > Shape the dough and bake.
@@brianinarizona4350 thanks. That's what I did. IDK where I failed. Super sticky and was never able to get the dough ball shape. Maybe will need to let rest more. I did like 1HR 45min.
@@fiapop try some different or fresh flour
@@fiapop keep kneading the dough longer. It will get firmer eventually. This recipe is about 68% hydration (flour to water -ratio)
Awesome video! Thanks for putting this one out there!
I love how organic your videos are. Great work and great recipe.
Today saturday night october 09 2021, I made at my home just the same pizza as in the vídeo, and I get an amazing home made pizza experience ever. Thanks Vito to share your secrets with us.
Thanks Vito.. I've been making your dough recipes for a while now and I've always had great results.. I love the idea of just making one pizza dough , I've got the measurements in my note book already.. It's a pleasure to watch an expert doing what he does so well and with such enthusiasm.. Bravissimo! When friends ask me how I make such a good pizza, I tell them I learned from the best.. I make sure I'm always using the best ingredients, if I've learned anything from you, it's that you really can't go wrong if you use the finest ingredients.. Btw, my favorite video is the one where you fermented the dough 3 ways by age.. I think the middle pizza came out the best.. I would have liked to try them for myself..
Honestly, I don't think that it's ingredients...in the sense that if I scientifically made sure that we gave him only the worst ingredients, then I think that he will still make a very enticing pizza. I think that it's passion and skill that help him make the most out of each batch. I understand that there are better outcomes, but I just feel that every pizza he makes is so special.
Absolutely delicious!!! Just perfect!!!! Thanks!!!
Vito...Love your passion for your cooking...my mouth waters every time i watch you make pizza! And I've watched MANY of your videos. Gracias Brother!
This exactly perfect pizza recipe for me, Thanks Vito
Thank you posting all your videos Vito im a chef in england and you taught me so much ... Can i ask you if you can show us how to make a proper sourdough pizza base plz love you !"!!!
Thank you. Your love for pizza is contagious. I need a pizza now !!!
That looks amazing!! Thank you for making such great video! It definitely deserves a comment!
I love your passion and many Grazie helping me to learn how to make my own pizza ;) Bravo ! And special thanks for the kind of slowmo to shape between 11:33 and 12:28 !! So helpful !
I’ve been trying many times to make that dough ball with no success, then I saw you explain the flour W and I found out that the flour I was using had 8.4g of proteins. I got a w270 with 12g proteins T00 flour and it magically works now, the dough is sticky but it is not a LOOSE mess, it is elastic and I finally made a dough ball now
Amazing!! Simply awesome. Thanks for the video!
Ever since I discovered this channel, all my friends and family ask me to make pizza for them. Seriously! Thanks mate! With love from UK!
Maestro This is I think your best video!! The passion, the love you have for making pizza is awesome!! 🙌🏻🙏🏻 I love this video because it’s simple to follow!! Funny how simplicity leads to best outcomes! That dough was crazy soft, I could see it thru the TV lol! 👍🏻 One question…..the flour and the semolina that you mix…..what is the semolina for? Why not just flour??
If I remember correctly from one of his videos is that the semolina first of all does not burn (on the bottom of the pizza) like plain flour will AND it really helps with stretching the dough. When I switched to coating the dough with semolina I was able to stretch the dough without creating holes and tears.
The semolina doesn't incorporate in the dough to change the hydration. It also helps with the crOunchyness
Finally one pizza. Every video i ever found on youtube about pizza dough always make 3 or 4 pizzas
yeah but you can just put them in the freezer
This pizza melted my heart just like Vito melted the flour. Love your enthusiasm and videos.
One of my favorite food. Thank you for sharing.
🌻 Vito, you are so cute when you say “it’s soft, it’s crownshy”; I declare, probably the best pizza 🍕 on YT!
Yeah..Vito rocks
Finally a good recipe for a single pizza 🍕 😋 Thank you Vito 👍
Made this pizza dough/pizza for my husband today. I thought it was delicious, he wanted more! Thank you.
Used this method today. Genuinely the BEST homemade pizza I have ever made. Thanks Vito!
This is fantastic!! I have been making 10 balls and freezing seven of them. Now I will use this ratio to make three balls and always eat with fresh dough. Thank you Vito!
Do we multiply 3 to make 3 ball
@@greentea4152 My question exactly!
@@greentea4152yes!
@@EstebanMcCyes!
Merci Vito! Je m'en fais une immédiatement.
Vito! That looks amazing! Perfect. I cant' wait to make that this weekend. Thanks for sharing!
Thank you for the dough recipe! I tried it and it was super soft. It was also perfectly baked with home type electric oven!
Perfect vid for training Poolish alone as well as in group next to each other. And for all of you having concerns about measuring small amounts - no excuses: get yourself a microgram scale (starting for 11 Euros!). Although a normal scale would be fine - we're not pharmacists making medications. Will always repeat myself: Vito, you make the world a better (pizza) place. THANK YOU MAESTRO from the bottom of my (pizza loving) heart, incredibile! Greetings from Austria / Innsbruck.
You seriously changed my pizza game. Your dough recipes are perfect! But this pizza looks absolutely unreal to me! Keep doing what you're doing man, you're making me want a gas pizza o en of my own
Watch out the gas oven pooleese might pay you a visit!
Αν βάλεις στον φούρνο μια πέτρινη πλάκα και την ζεστάνεις στους 250C τότε ψήνεται με το ίδιο αποτέλεσμα σε 2 λεπτά.
Cuisinart has a 3 in 1 Gas Pizza Oven, Grill and Griddle for under $100! It heats to 750°F.
I love your passion, vito! its very inspirational and the pizza looked outstanding. One day i will learn to stretch the dough like a pro
Best tutorial for Pizza! Thank you! 🍕
Vito, always the Master. This made me sooooo hungry!
Love the heart and attitude to the vision...that birth such end results. It's true, making dough is pretty easy, but the art is from the heart. That's why we all can have similar but little different results. Like people, no two pizza can be exactly the same! Thk u Vito
thank you for sharing this recipe!
I chuckle everytime Vito says "crown-che" Love it 🙂
Educational! Brilliant idea! Convenient, …. Teaching the receipt for ONE pizza dough! Yuppie! Thank you for sharing! Greetings from Singapore!🌷 Edith, a happy Subscriber!
Awesome. I like the preparation of the base. It is well done. Thank you 😊
Oh wow. If you're looking for the best pizza dough recipe, look no further than here. I've been making my own for years and years using bread flour, i will never use it again. 00 for me from now on. It's a complete transformation. I tried this for the first time today and was 100% success i was able to eat the lot as it was so light, and totally yummy. Vito thank you so much for sharing this video, i am so pleased i found your channel. I see why you are so passionate about your pizzas. Best wishes
Dear Vito, Is there any chance we could see a Biga 1-ball version? Please?
WOW!!! The millionth subscriber gets Vito at there house cooking fresh pizza!! AMAZING...
Awesome....from start to finish!!
It looks so delicious, perfect!
And that is what I was looking for for a very long time - precise and professional recipe for one pizza, thank you so much man and all the best for you and your channel, you rock!
I actually gave up watching because the quantities were so large and having to adjust was giving me too much grief.
Wow Maestro Vito, another great video. How do you do make the calculations for the number of dough balls you want to make?
Great video. I live on Procida and have made it my mission in life to make great Neapolitan pizza. Not there, yet, but your videos are extremely helpful, and your passion for pizza making is contagious.
Thank you for this recipe... will try it for sure😊
I got a new Roccbox right before my wife went to visit her mother, so I got to make pizza for myself every day! Your instruction has taken my pizza to the next level. much thanks!
Something else about protein content and "W" number for a given flour: you need to use a relatively high W/very strong flour if you're going to be using a preferment such as a poolish or biga that is fermented for a long time, i.e., more than say 8 hours. If you use a weak flour or one with a low W, the yeast will eat through the protein and you'll not have any left for gluten formation when you go an actually make the dough. The dough will never form stable balls and will definitely not stretch when you go to form pizzas.
Vito doesn’t agree with that. He talked about it last video, and he recommended W 220-270 if I remember correctly.
so the 460 he uses is the one to use ???
@@stevedavidson8802 he didnt use W460 in the video for the dough. He says as much. He just grabbed that bag for an example. He used '00', which is W220-270
@@stevedavidson8802 the recommended w-value for pizza is 260-330 I think. Closer to 330 for long fermentation and closer to 260 for short fermentation. Manitoba can probably also be used even though it's stronger. Haven't tried it.
So from the W280 he was referring we should still look for a 00 but higher W440 or around there.
Soft and crunchy!! Yes thank you vito
Love watching your videos!
Hello, Your recipes are very interesting and congratulations for this. Your pizzes are So beautiful and wonderful. But I have a question: Why don’t you work With natural leaven ? Thank you for your answer. God bless you and your work 😇🙏🏻
I bet that is a fantastic pizza, I have gotten better and better at making pizza since I started watching your videos, and I owe it all to you. Thanks Vito for the knowledge!!!!!!!!
Truly an incredible work of art. Thank you Maestro Vito.
Hi Vito please a make video about pizza toppings and how to prepare them for a business so they don't get soggy, raw, or dry. Thank you love your channel.
Already did
@@PchelaUbica Could you please paste a link to it. Thanks
Vito! The quality of your videos is getting better every time, but, where is the wine? Beer?