3 Different Gluten Structure With 1 Pizza Dough
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In this video super interesting i show you how u can develop the gluten in your pizza dough, and with a time difference i will show you 3 different pizzas. It's incredible but u need to watch this video to understand what i'm talking about and also i have made my favorite pizza dough 70% hydration, the full recipe is on the video hope you enjoy.
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1 / 2 / 3 ?
Eu sempre faço a sua receita na minha casa. Venha para o Brasil para eu cozinhar um dia para voce! A minha se parece com a numero 2
No 2
Number three for sure! My home oven goes to a max temp of 500F, so I have been making 80% hydration dough for my Neapolitan pizzas. You can hardly stretch the dough with methods 1 & 2 because it is so soft. Doing two reballs makes it SOOO much easier to work with. Gratzi Vito, for all you do to educate us!!!
2
2
I made pizza for the first time ever tonight, using your recipe. My wife was SHOCKED, and said it was the best pizza that she has eaten in the United States (She is from Napoli). Thank you!!!
Fantastic! What a result.
Because You made it 😂
because you did it with love ;)
Because of your Sauce may be...
That is incredible praise. Pizza from the Naples region is absolutely killer. I remember eating 3 at a time when visiting my sister.
Best pizza channel on KZhead hands down! 😁
Wow, thanks!
I agree this channel is amazing!
Agree too!!
Hello Vito You have changed my food life!a massive statement but totally true. Since watching your videos for over 2 years I have bought my own pizza oven and make beautiful pizzas for all my family each week! I've made 100's of wonderful pizzas because you your teachings. Thankyou very much Vito. Love Stuart ❤️
Guaglió senza impastatrice e forno la vita non cambia! Saluti da Napoli
Hi! I am new to his recipes. Can you help me? I need to make between 6 to 8 pizzas. Should I double the poolish recipe (300ml water, 300 g flour, 5g yeast and 5g honey)? Then how much flour do I need? Also, I don’t have a kitchen scale so can I just convert the ingredients to cups? Thank you.
Great video, probably one of the clearest to follow. I’d like to see you expand this to another video incorporating a cold fermentation. Your success is a direct result of your amazing hard work and we appreciate it.
#3. I appreciate that you show us all the way through (even across multiple days in another video). Most KZhead posts give ingredients, show some preparation, but as soon as there's variation, you get one variety, but only a verbal description of what would have happened in the other variations. You show what happens by making the other variations too. So, this basically means that you rock, my friend!
Love # 2. Have made your recipe numerous times and always is outstanding. Thanks for teaching us how to be great dough makers!!!
I love all of them. Thank you for the detailed explanation.
What's there to say? Outstanding video and presentation, I aim for #2 most often. I am now working on opening a mobile pizza business with everything I have learned from your hundreds of videos etched into my brain, pizza has become my passion. Thank you again for all of your help.
This is the kind of content I watch you for, great video! Thank you!
#2 all day Vito! I can see why this has been your method of teaching over many years/videos and it's great to see the comparison of all three to understand why #2 is the best method. 👍
Definitely #1. Thank you very much for sharing this!
Your doble fermentation pizza dough is the number 1!! I love this experiment, you inspired me to made this like 1 month ago, but I’m using for my poolish 1kg flour, 1liter water, 4g instant dry yeast and become amazing, thank you brother!
Love all of them. Thank you for your thorough explanation in making perfect pizzas. God bless you🙏
Best Pizza instructional video on you tube. Bar none. Thank you, Vito!!
Probably your best (instructional) video so far!
Thanks for your passion Vito. Many blessings
That has answered a few questions I had regarding resting times and dough manipulation. Keep up the good work.
Glad it was helpful!
You’re the best, Vito! Since I started watching your channel (over two years ago), I’ve made pizza for my peeps pretty much once a week (il Giovedì per noi è pizza, non gnocchi!). It took me lots of batches to get the right proportions, but I could never really figure out how to get the three different gluten structures you described so well in this video. So, thank you from the whole family! Un abbraccio grande da un’italiana in Canada.
You're very passionate about what you do. It's very encouraging to absorb this information.
Love the detailed analysis…thanks a lot man
This is exactly the kind of content I want, thanks Vito!
Thank you for the recipe. Made the pizza's last night. Everyone enjoyed them 😊
Been watching one of your video yesterday and I'm addicted to your channel😂 The best Pizza maker in youtube❤
Greetings from Austria :) I love your videos and learned so much from you, thank you so much:) You are by far the best pizza Master on youtube:)
This has been more detailed than the past. Than you for that. I've been following method two because I thought that was how Neapolitan pizzas were made. I leave it rest for 15-20min before separating and reballing.
I've been following your channel, trying your recipes, and I really like the #2! Thanks
Vito, still the best! Thanks for your explainations! My skills are much much much better since i kno you🙏🙏🙏 Your humanity, your humility make you human and friendly. And it makes the difference with the other youtubers. Your real Vito ! Thanks!!!
Thank you so much for your teachings ! I will try it ! I prefer #2
Each new video is a new learning experience. Thx very much Vito!
Iam going to try this myself. But nr 2 would be my favorite choice. Hands down to you, Vito! You’ve really changed my pizza game!
Great video Vito! I am always learning something new watching your videos. I've been making Neapolitan style pizzas and am not eager to try the other 2 methods shown. Thanks for motivating me to make pizza! I am really enjoying it as a hobby.
I strongly agree that you are the only one on KZhead that reveal all techniques and knowledge, no secret at all
Thanks for this video so much. Finally a well detailed and expalined video. I will try this soon 😊
The amount of people saying that you changed their pizza game / love for pizza is the best compliment we can give. I've been to Rome recently and i can say i prefer my home made soft&craunchy goodness !!!!!! Thanks king Vito ! PS: Number 2
Thanks for your efforts n the deep explanations
It's pretty remarkable that such small changes to the process make such a big difference in the final product. Thank you Vito!
I’ve learned so much from your videos Vito! God bless and a merry Christmas to you and your family!
Since I started watching your channel I made pizza for my children here in the Philippines and all i can say is absolutely delicious pizza i've ever made that no one here in my town can make. Although it is hard to find the flour, the one that you are using i tried to find it on online shop to make it perfect. Thank you Vito Lacopelli
Pleasingly informative. Thank you for the video.
I’ll test the 2nd dough tomorrow. I want that soft n crownchy at the same time. I’m excited ! Thank you ❤
Learning so much. This coming week about to purchase a pizza oven. I determined to help your channel buy watching a complete video each day. Number 2
Great videos all the time, you’re the best Vito!
That was awesome! I prefer No.2 - Thanks for sharing
Grazie Maestro for enhacing our knowledge!
Thanks for sharing! I have been making pizza for years and that is a nice touch to add to my skills. I think mine are more #2. I guess that my favorite outcome as well. I will be trying all 3 with your poolish method. That is the new thing for me. I never tryed the poolish method thanks!
No. 1 looks so fine , perfect crunch
As always a great informative video. I always learn something from each of your videos.
Amazing video as always! Can you maybe make a video showing us the differences using direct method between a pizza with a short bulk/long ball fermention and another with a long bulk/short ball fermention? Thanks!
Been making killer pizza thanks to your videos, thank you for all of your content!
Thanks for your instruction
Very good Vito. The only thing is that the extra strength you built from the re-balling of dough number 3 probably needed more time to relax. It looked harder to stretch too. I have re-balled when the dough looked a bit slack - sometimes 2-3 times and it really helped build some strength 💪🏻
Thanks for sharing!
Great demonstration of why you say Softa and Crounchy at the same time, which is number 2 method. I prefer number that method, and that is what you have taught us from the beginning! It seems like number 3 sponge method looks so much easier to work with at the high hydration though...I am not able to do the high hydration yet, I have to keep it at 65% or so. Oh I hope to see you at the International Pizza Expo in Vegas in March, I have registered!
Thank you maestro Vito for amazing video! Best pizza knowledge on youtube!
Great video, thanks for explaining the difference. Can't wait to try it for myself 😄👍
They all looked great. I always make your #1 dough and love it
I grind my own flour with hard white wheat berries, and with your basic recipe, the dough is great.
Wow that's awesome 👍🏻 🍕 😎 ... Love the way you teach everything
Love your videos and your passion for pizza. Thank you for sharing your knowledge. I've been using your recipe for a while now and the pizzas are excellent. Grazie mille.
I prefer number 2. Thanks for showing the difference of dough proofing
2.5 lol can’t decide between 2 and 3 but your channel is amazing. Thank you for your knowledge.
Wow man, subscribed! I am super inspired now. I am busy building a brick pizza oven and can't wait to try this recipe! Thank you! cheers from SA
Agree, number 2 wpuld be my choice. Want a bit of crunch on that bad boy but also the fluffy texture inside. Love it.
Incredible video, amazing how small changes make such a difference.
your the best so far... Brian
Thank you. I have been stuck with frozen pizza from the supermarket for a few years and they always seem like a #1. Learning the two rest method for #3 is what i am looking for.
Thank you! I really liked the gluten explanation and you are the first person I've heard mention , or use, a Poolish in pizza making. You should be lecturing in culinary schools. Great job.
Wow, we dont see videos like this one. This is needed content Thanks!!!! I would go with number 2.
#2 with #1 close 2nd. Watching and trying to learn. Vito you are the man!
No1. And, thank you for these videos, I genuinely appreciate your effort ❤
Thank you so much for your so nice teaching videos ❤
Love this more advanced content you've been doing
number 2 looks fantastic
Getting all your notifications and im getting recommendations again! Watching from start to finish to help….for the algorithm Love those videos buddy!
Awesome thank you!
I personally like the crunchy...so #1. Excellent video and great information. Thanks!
So this is why I get a spongy texture ! I have very weak flour (around 8g protein/100g) So I have no choice but to give a lot of rest + reball. I was always wondering why it was looking so spongy ! As a regular, I found this video especially easy to follow as you're going straight to the point and staying concise on the points you already mentionned a lot in the past. I know new commers might not feel it the same way but well, one size can't fit all ! And as always, I still hope you get a small shell oven to show us some fun with it!
You could also add vital wheat gluten to increase protein content.
Thanks ! I'll check it out ! Never heard of it !@@longbeach225
Very much enjoy your videos. You have really helped me learn how to love making pizza at home.
Thank you from Beirut for your videos! Love your channel. So genuine and nice! And tasty ;)
Super nice video,, keep up the good working Vito 👏👏👏
Thank you Vito! I’ve always wanted to understand the science behind your incredible pizza recipes! Ciao! Michael Petti
Number 2 for me as well mate. Loving the videos your a legend bro, Ciao
Thank you 💙💙
thank you. All best for you!
Thanks for explaining crust is about the bulk and proofing and shaping.
2 and 3 for me 😋 I love your videos. Thank you
Thanks Vito, good video as usual.
Espectacular Gracias 👏👏😋
Absolutely the second is the best 👍👌🙂🏆🍾🍷 Thank You Vito!
Hi Vito, I prefer number 2. Thank you so much for all you teach me so far. My pizzas are better since I discover your channel. Sorry for my inglish 😅
Pure art!
You have revealed the old and well-guarded secrets of “the pizza!” Some are probably not too happy, but most of us will be eternally grateful. It’s so interesting how minor changes in dough handling produce subtle but crucial differences in the outcome. On bended knee I thank you for your generosity and kindness in sharing. God bless.
Good video. It shows resting time is very important for the dough.
Wow, what an excellent video. It is striking to see the difference just due to a longer ferment period after the dough is mixed. So let's see, your favorite was mix, (bulk) ferment, then make the balls. I'll definitely have to experiment with these differences when things warm up again in my area and I can start using my outdoor wood fired oven again. Thank you for so much information!! Your channel has really changed from the early days when you were just starting out, much more informative now.
Thank you for sharing your experiment! I'll try it to surprise my wife
Wow, I want to try it very soon . My choice is probably number 2 . Thank you!
both agree with 2 soft and crunchy is just extasis
Thx, that's a best video ❤. I like number 2🌻
the 1 or 2 seems to be good, thks to u !
I'd love to see a how to use a madre to naturally leaven Pizza dough masterclass! You've done a couple videos in the past on sourdough pizza, but I think it would be awesome to see some new takes on it!
thank you so much for the video. it was so helpful and i prefer number one ☝️