HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH
SUBSCRIBE ❥ / maestrovitoiacopelli
👉 MY MASTER CLASS PIZZA : www.master-class.pizza/ 👈
We start
N.1 making the poolish (300ml. Water, 300gr. Flour, 5gr. Yeast, 5gr honey)
Mix everything keep 1 hour at room temperature to activate the leavened then put it in the fridge 16to24 hours
N.2 Let’s make the pizza dough (use all the poolish we made), add 400ml. Of water,
700gr. Flour, 30gr.salt , 10gr. Olive oil .
Mix everything then put into a bowl close and put it in the fridge for 16 to 24 hours
N.3 now it’s time to make the balls
Take the dough you made out of the fridge and wait 1-2 hours then make into balls, now let it rest for 2to4 hours at room temperature (it my vary depending on temperature usually 2 hours at 25c.)
Now ready to make the pizza warm up the oven at max temperature and then make the best pizza you ever made at home or restaurant!!
Please share and subscribe!!
BECOME A MEMBER AND GET IN DIRECT CONTACT WITH ME : ONLY $4.99
/ @vitoiacopelli
arabic:
هيا نبدأ
رقم 1 لعمل البركة (300 مل ماء ، 300 غرام طحين ، 5 غرام خميرة ، 5 غرام عسل)
اخلطي كل شيء ، احتفظي به في درجة حرارة الغرفة لمدة ساعة لتنشيط المنتج المخمر ، ثم ضعيه في الثلاجة لمدة 16 إلى 24 ساعة
N.2 نصنع عجينة البيتزا (نستخدم جميع أنواع البليش التي صنعناها) ، نضيف 400 مل. من الماء،
700 غرام دقيق 30 غرام ملح ، 10 غرام. زيت الزيتون .
امزج كل شيء ثم ضعه في وعاء ، وأغلقه وضعه في الثلاجة من 16 إلى 24 ساعة
3 الآن هو الوقت المناسب لضرب الكرات
خذ العجينة التي أعددتها من الثلاجة وانتظر من ساعة إلى ساعتين ثم تشكل الكرات ، والآن اتركها لمدة 2-4 ساعات في درجة حرارة الغرفة (يختلف المنجم حسب درجة الحرارة عادة لمدة ساعتين عند 25 درجة مئوية).
الآن جاهز لعمل البيتزا ، قم بتسخين الفرن إلى أقصى درجة حرارة ثم قم بإعداد أفضل بيتزا قمت بإعدادها في المنزل أو في المطعم !!
شارك واشترك !!
Spanish:
vamos a empezar
N.1 para hacer el poolish (300ml. Agua, 300gr. Harina, 5gr. Levadura, 5gr. Miel)
Mezcle todo, manténgalo a temperatura ambiente durante 1 hora para activar el producto con levadura, luego póngalo en la nevera durante 16 a 24 horas.
N.2 Hacemos la masa de la pizza (usamos todo el poolish que hicimos), agregamos 400ml. De agua,
700gr. Harina, 30gr. Sal, 10gr. Aceite de oliva .
Mezclar todo luego poner en un bol, cerrar y refrigerar de 16 a 24 horas.
3 ahora es el momento de golpear las bolas
Saque la masa que ha preparado de la nevera y espere 1-2 horas para luego formar bolas, ahora déjela reposar durante 2-4 horas a temperatura ambiente (la mía varía dependiendo de la temperatura generalmente 2 horas a 25c.)
Ya listo para hacer la pizza, calienta el horno a temperatura máxima y luego prepara la mejor pizza que hayas hecho en casa o en un restaurante !!
Comparte y suscríbete !!
italiano:
Cominciamo
N.1 per fare il poolish (300ml. Acqua, 300gr. Farina, 5gr. Lievito, 5gr. Miele)
Amalgamare il tutto, tenerlo a temperatura ambiente per 1 ora per attivare il prodotto lievitato, poi metterlo in frigo dalle 16 alle 24 ore
N.2 Facciamo l'impasto della pizza (usiamo tutto il poolish che abbiamo fatto), aggiungiamo 400ml. D'acqua,
700gr. Farina, 30gr. Sale, 10gr. Olio d'oliva .
Amalgamare il tutto poi mettere in una ciotola, chiudere e mettere in frigo dalle 16 alle 24 ore
#3 ora è il momento di colpire le palle
Prendete l'impasto che avete preparato dal frigo e aspettate 1-2 ore poi formate delle palline, ora lasciate riposare per 2-4 ore a temperatura ambiente (il mio varia a seconda della temperatura in genere 2 ore a 25c.)
Adesso pronti per fare la pizza, scaldate il forno alla massima temperatura e poi preparate la pizza più buona che abbiate mai fatto a casa o al ristorante!!
Condividi e iscriviti!!
-----------------------🍕🍕🍕🍕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
MY pizzeria association NAPULE' PIZZERIA byVito Iacopelli(Colombia)
Please comment below if you have any questions
Music: www.bensound.com/royalty-free-...
ok now i have put my heart on this, comment below if you find the secret reveled on this pizza dough video!
I thought you already gave us all the secrets 🥴
Hi Vito.. How about making a dessert pizza 🍕 with Gold Leaf 🍁 on top. You should be able to buy it at a cake shop.. Gold Leaf is edible.. Good for Arthritis.. Might be a World 🌎 first.. Cheers Famo59 👍🍻⛏🤓
16:10 lol . Why do Americans call salami pepperoni. Serbians call pickled chillies feferone . I could swear I have seen pickled chillies labelled pepperoni.
it is the wooden mixing bowl?
is it the twice fermentation period of 16hours? I'm going to watch this video about 5 more times make notes and try it! although in a plastic bowl
This guy is possibly the best thing that ever happened to my Pizza life
#pizzaLife
YES
Yes! So true:) we have been making the best pizza’s ever since we started watching him.
Indeed
Exactly 👍🏻 Molto grazie Vito 😉
We need more people in the world that are as passionate as this man is about his pizza. It literally advances mankind when people are as passionate as this man
I love this guy
Exactly! Just my thoughts. It's more than just pizza making. It's his contagious energy which we all need to see!
IT would help if you mentioned this was a 2 day process up front.
That pizza is truly something special. I keep watching the videos over and over again- each time I learn a little more, and my pizzas are getting better. Thanks Vito!
Hi Vito, I‘m bread baker when doing hobby and I’ve already visited advanced courses to reach the next level. But I need to say to you that I never saw someone before that achieved pizza backing perfection like you. Your idea of double fermentation based on Poolish is incredible! You are the best!
He is the only guy sharing all the secrets and tips with everyone. I simply love his passion. I don't make pizza so far but I love to learn it from Vito. Will be waiting for the new video soon.
He's giving us everything we need to start from home and business......he deserves 1mil subs.
Love it
Yeah that's true
True..the best maestro.
Bravo Vito!! Happy, on the ball presentations, No secrets or BS. I predict 10m likes for you 👍
Made pizza with this dough yesterday. I’ve tried many different recipes but this one is definitely the best! I was a little concerned when starting stage 2, but resisted the urge to add more flour to the poolish/flour mix as it seemed a little wet. I’m glad I stuck to Vito’s directions! Pizza crust was both crispy and soft….fantastic! I worked the timing out backwards, and came up with 1) mix poolish at noon on day one, 2) mix dough at noon in day two, 3) pull dough from fridge at noon of day three, 4) form dough balls at 2pm of day three, 5) cook pizza at 6pm of day three…Happy, happy 🍕🍕🍕
Thank you for calculating that! I was just starting to work backwards to see if I could pull off making my dough tomorrow (Saturday) and have my first homemade pizzas for my family by Monday (a holiday where I am). Did you use an Ooni to cook it? I have their 16" propane gas powered one. Just got my 00 flour last week. I bought both the red and the blue bags, couldn't figure out which to get. Do you have any tips on the oven and which flour did you use? Favorite toppings? Oh, and did you use a dough box? If so, do you remember where you bought it? Ahh, I have so many questions!
doesnt work ....its just a soup
I'm going to try this one again. I make pretty good pies, but wanted to try this one because it uses the full bag of flour and I don't end up with 55 almost empty ones in my pantry. My first attempt 2 weeks ago it was total soup, couldn't do anything with it. But this time will add flour first to the poolish (Day 2) instead of water (like he shows in this video). He made another video (Live) 3 months ago where he added the flour first, then slowly added the water.
@@ppolinski05 it does, it just takes ages to combine/ knead. I used a stand mixer and for ages i thought it wasn't going to work. but after 15 mins, it's great!
@@ryandeag8560 yes I agree I tried this yesterday.. seemed like way to soupy but I worked it for 35 mins by hand and soon was where it needed to be
If only 25% of all adults on this planet were so passionate about their jobs, there would be no wars and no poverty. There would only be love and happiness. I love you, Vito. I love your Passion to Pizza and I also love that you share your knowledge and passion with everyone. I wish you a long and perfect life from the bottom of my heart.
gay
Come on, man. Many people are passionate about profiting from war, so there will always be war. I love pizza, and it can help to bring peace, though.
@@eugenetswong just be a bit more stoic it life. it helps. I love pizza too. in fact a made dough and having it tonight. but come on. reaction......
I am a beginner and have been trying different dough recipes, but I have to say yours is the best!! My friends and family were so impressed with my pizza’s, I made your dough 2X within 4 days ❤️
I made in my home. Amazing!!! Almost the same pizza!!!! Problem: my family don't wanna buy pizza anymore.
That’s not a problem 😀👍🏻
kind of my problem too
Get family to contribute effort together with you to do the pizza. That way problem solved?
Just joke, I love my family. Every body together much better!!!
I have the same problem! The family sitting eating pizza while i make more pizza!
I never saw a person with more passion for baking anything less than the perfect pizza 🙂 Thank you very much for the great recipe and fantastic tutorial.
Me too / ja też💚
I got a same reality on KZhead or whatever on Kelly I think he's the king of he's the king of pizza he knows his stuff and he knows how to make a pizza he's besides of all his measurements
Nice to see your passion worn on your sleeves Vito , I am a pastry chef and have never seen anyone love an respect pastry like you do. Definitely an eye opener these days, hopefully some of the others who call themselves Pizzaiolas will get a wake up call and actually listen to this man, I stuggle to find a good pizza and love this soft and bready with thin crunchy ( carbonised to a minimum) edge . Old Italians that I have asked said that in the south of Italy cold mash potatoes ( much like a Gnocchi dough) where blended through for lightness ( and economics, being cheaper than wheat flour), can’t wait to see what you give us next !!!! I wish more people could have your passion, there would be a different standard of quality which by what is passed off as food by the major retailers is abysmal in nutrition and flavour but it is pretty. More please
I’ve been back to this recipe many many times. It’s the only dough that brings me back to Italy. It is the really the gold standard. Thank you, Thank you.
I've been watching Vito since his first video. You can always learn something from this guy. He doesn't hide anything, he loves to share and help; a real maestro.
This guy is a lesson in life. Be as enthusiastic in everything you do. So you can be the best there is
Yes. I have to add that who gives away his years of experience for free? A top representative of the human race, that's who.
easy healthy recipes in 1 minute. that's only here.
I've been making this for over a year now, and it is the best pizza dough I have found. I use a home made outdoor pizza oven, it cooks at 900 deg for less than a minute. We usually make 15-20 pizza's when we have a pizza party. Everyone is blown away how delicious it is. The pizza turns out amazing every time. It's crunchy on the outside, soft and light on the inside. Thank you Vito you are an amazing chef, and thank you for sharing your love of amazing pizza's. I wish everyone would try it. You guys need to try Vito's Pizza sauce it really complements the dough. It makes the pizza taste like it does in Italy. I cannot say enough about it. Thank you
I’m making this yet again. I had to come and thank you again for the best method! I made this Father’s Day and I’m making it for my daughter and her husband who flew in from Wisconsin. My family won’t eat take out pizza that’s how good and versatile this dough is. I have to also tell you that I make a gluten free pizza for one of my daughters and because of you, her pizzas come out so much better. I really appreciate you and I’m sorry if I don’t tell you enough.
I've started making Pizza last year while stuck at home during the first lockdown caused by youknowwhat. First I thought "How hard can it be?", but this kind of thinking has adapted very rapidly. There's a universe of a difference between a o.k. pizza and a really good pizza. So many mistakes to be made, so many tricks to be learned. I've been more or less successful trying different recipies, but THIS ONE from maestro Vito is by far the best of all of them! My life has changed because of this video! Mille grazie Vito! You are an artist, and I truly believe that you have changed the lives of many people for the better!
Thank you Vito, for all this italian pizza insights! I make a lot of pizza and you told me the secret way, how to make it fluffy (air, dough handling), crunchy (semola, pizza stone, heat) and tasty (time, fermentation). The art is not really in the dough recipes, but it's in the handling of the dough. It's craftmans work. Thank you so much :)
I run a café and guess what I tried your recipe and gave it to one of your customer for no cost. Customer was just surprised she never ever eaten such a excellent pizza. And yes we have decided to make our pizza by following your recipe. Thank you very much ❤ I can't express my feelings but yes your recipe changed my life 😍 God bless you!!
I just used this recipe over the weekend. It turned out great!
Made my poolish yesterday, will do the double fermentation later. I love making pizza. Your tips, recipes, are life changing. Thank you.
Met Vito a few times at his pizzeria when he was back in LA. Such a nice and sincere guy. He was kind enough to give me some of his mother yeast, which 5-6 years later I still use. He now has 500k+ subscribers and deserves whatever come his way. Bravo Vito.
Wow he shared his mother yeast??? I mean I know its an easy thing to do with discard and all but it's a HUGE deal for a cook to share. It's like their baby
@@jareddedini4511 Yeah, I guess it was around 2015 or so and we were talking and I was telling him how much my poolish was being an issue. He gave me a cup his grandmothers mother yeast. Still going strong all these years later and makes amazing pizza. It has changed somewhat from what he gave me as natural yeast takes on the characteristics of the environment they are based. Super nice of him.
I keep going back and looking at this, just a refresh, and every single time I look at it, it gets better and better
This recipe for dough is the BOMB!!! But I cant stop speaking to myself like a crazy passionate Italian when making it. Thank you Vito for sharing your knowledge.
I love this guys energy, you can honestly tell that he loves what he does !
I have been making pizza for years. Some good some great. Today I cooked this dough recipe (followed it exactly) and cooked it in my Ooni Pro at 750 degrees. Best I have ever made. Everyone is raving about it. So good.
How long was the cook time at 750?
@@doodyh3288 About 1 and a half minutes. I turn the heat down right after I launch. Then back up to reheat for the next one.
I just bought an Ooni Kodi 16 and will definitly try this out.
Great to hear about this, I just purchased an Ooni Koda 12 and excited to make this pizza dough, im starting with the poolish now
How do you pronounce your surname ?
Thank you so much, Vito! I made the pizza with your recipe and it came out phenomenal, I was never get an air in the crust!
Every step so important I’ve tried following this video over 15 times, getting better. Latest changes was using semolina for stretching, really made big difference in how the dough worked in the hands, on the table, in the oven, and in the flavor/texture! Another huge change was adding the flour to the poolish for second ferment in increments rather than all together.
There's debate over what's better but have you ever tried mixing corn meal with flour? It works very well BUT it does change the skin and would be inappropriate for some styles like classic Neapolitan. I don't prefer it most of the time but it does make it easier to stretch and slide Edit - I mean for stretching only.
Yes it's the best pizza.
Hi Can anyone help me! I tried this recipe but at the end my dough came out to be bit wet, sticky, and whenever i try to stretch it comes back again. What could be wrong?
Same herrrreee a year of not following it finallybgot it
@@ajinkyaambre6270maybe you didn’t properly knead the dough?
I've been making pizza at home for 20 years and this is by far the best recipe and technique.
thank you Vito for all the tips. i've been entering this world of pizza and finaly, thanks to your channel, i got the right info. i keep getting better and better. i just need the right oven now, a real one for pizzas. as a french, i'm getting close to not butcher italian cuisine anymore (we have been mastering the art of butchering italian cuisine, but things have been changing the past few years : more and more real pizzas in this country😎)
This worked brilliantly. Thank you for sharing it.
I’ve made this many times and love it! I even made a 1.5 times size and saved 1k of dough, put the whole thing in a preheated cast iron pot and made the most delicious bread. I even took a blob of dough camping and made a pizza in a skillet on a gas grill. Most versatile and best tasting. Takes some practice but it’s amazing! (And this is all at altitude at 6000 ft (1750m))
This guy is so humble, motivated and passionate about pizza. You can feel his ecstacy when he put the pizza in the oven. Come on get him his 1M subs already.
Humble 🙄
19:18 Yeah especially in this moment 😁
easy healthy recipes in 1 minute. that's only here.
I've made it this weekend and it was perfect! Thank you Vito!
Long comment incoming. Vito, your videos have allowed me to achieve a light stretchy pizza dough, that was honestly, amazing. Every dough I have made until my recent ones always tears never stretches. And if you watch most of the recipes on KZhead they are with low yields. And like 35 percent hydration. Seriously it’s like I have been lied to by all these pizza makers. Thanks Vito for good content, and a proper education.
I am making this pizza right now as I'm writing this comment and have lit my woodfired oven, Vito, your pizza is the definition of perfection, and I WILL be taking your master-class as soon as I can! Thank you so much for sharing this method with the world!
Just finished shaping dough 8pm, got (6) 270 gram dough balls. Poolish fermented covered for 23 hours in fridge. Woke up and at 9:00am looked and poolish was bubbling, fluffy, and airy and smelled Amazing! I then made the rest of dough! Used Kitchen Aid with Dough Hook on low 10 min and added olive oil to bowl as it was kneading, then did 5 min in counter by hand. Made 1 big dough ball, gave a Quick Slap of olive oil on top, and covered to rest 30 minutes at room temp before I moved into te fridge for 2nd proof. Ended up doing 11 hours (before dividing) because I peeked under the lid and my dough doubled. Weighed each dough ball on a scale, shaped into dough balls. Added Semolina to dough tray under 6 dough balls and NOW my work is done! Sealed dough tray with lid and popped it in fridge. Tomorrow at 9am will be 24 hours and the 6 dough balls should expand and increase in size and they are ready to be used for the first time in my Brand New Ooni Koda 16. Question Please? Can I leave Dough Balls Covered in my dough tray in the fridge and use them over the next 2,3,4 days? Like I do with my normal dough balls? If not I will freeze them maybe which I haven’t tried yet. This Dough Looks Amazing and is so soft and fluffy! It’s A Croonchy and remember ……..Pizza is a Serious Thing!!!
@Andrew Wang Hello and thank you for this help. Question, Can i freeze dough balls instead? ty in advance
Would be great to hear others who have tried fridge/freeze after balling
I am 57 years old and have been eating pizza for as long as I can remember, including at high quality pizza places. I made a pizza according to the instructions in the video and I want to tell you that it is the best pizza I have ever eaten. Thank you Vito for sharing this lovely video with us. It's obvious you put a lot of love into it. Thanks to people like you, the world has become a better place to live in.
We made your recipe and it turned out amazing!!!! In the first time that we tried! Thank you so much😊
Yesterday I made the Pizza from your video from 2021, perfect ! This one with the extra fermentation I try next. My wife and my kids are loving it !
Thanks for being so kind, and selflessly sharing this brilliant recipe. You have it down to a science. 👏👏👏👏 Made the best pizza ever! My family, and my neighbors said the same thing! Grazie mille!
Absolutely love this dough. Thank you Vito!
I came to say thank you yet again. My family prefers your pizza to any restaurant. Half of my family is dairy sensitive and miyokos pourable mozzarella is a godsend. I’ve been making pizzas with your method for I think 6-7 years? I used to make a fast rising dough which was good but it didn’t have that wonderful complex developed flavor that fermentation and little yeast yields. Now the family celebrates when poolish is undergoing the first fermentation. His bless you always.
Since you make this recipe quite regularly, is it okay to knead the dough and ferment it in refrigerator for 48 or 72 hours? I have already made the poolish for making the pizza day after tomorrow but something came up and I won't be able to make it that day.
@@zahilakhan6496 I have made it before and have left the second fermentation in fridge for up to 6 days,.. it was amazing
By far the best pizza dough recipe! Vito, thank you so much for sharing your knowledge with us. You’re a true legend! 😎👍
I love these videos!.. Vito learns everything about pizzas making! This is PASSION. Thank you! You deserve 1 million subscribers 😍
Very wholesome to see this man always get excited for every pizza he makes even after years in the business. True love for pizza, keep rocking Vito!
I’ve tried a lot of your recipes and I think this one is the winner. Have a batch in the fridge waiting for this eve but it’s the nicest feeling dough I’ve ever made.
I’ve tried many of Vito’s dough recipes. This is the most successful dough. The only thing I did different was using 0.5 grams of flour and leave on the counter overnight for the first fermentation. Thank you 🙏🏻 Vito!!! 😊
Best Pizza Ever!!!! Thank you!!! I got an ooni pizza oven for Christmas and I wanted my first pizzas to be special. I was not disappointed. My husband told me I should try an easier recipe to start, but he admitted he was wrong when he tasted the results! Perfection! Thank you again for sharing all your tips and tricks!! I can't wait to keep practicing.
easy healthy recipes in 1 minute. that's only here.
Love this! Made it and it turned perfect. Best pizza recipe ever- authentic and way better than any I've made (or bought). Thank you!
Ok I made your single ferment dough with the poolish and it turned out great, this truly does look next level! Will be making this recipe next time!
Thank you so much Vito! This recipe is really NEXT LEVEL. Worth the effort. Best pizza I have ever made complete with a soft and crunchy cornicione!! Vito, you are really a pizza master. This is undoubtedly the best pizza channel!!
After struggling with dough from others, I was asked to be the dough-boy for our last woodfired pizza church event. Nothing but hi praises from all the aficionados. Thank you for sharing this method with us. 90 265g balls and folks were asking for the left over balls. I never saw that coming.
Hey Vito, it’s Joe from Scotland. That pizza looks absolutely amazing definitely be trying this method of double fermentation 👍. I have been using your other method using 400grams of poolish which I made 10 pizzas for friends and family. I have 400 grams of poolish fermenting now and due to come out the fridge at 11am uk time so I will change my method to this new way👌
Would love to see this done using a mixer. Also that 15 minute rest is a saviour. Went from incredibly sticky to incredibly workable! Thanks Vito
If using a mixer instead of kneading for 15 minutes, mixed for about 8-10 on low then medium for the mixer. The reason for less time is the mixer will produce more heat compared to kneading by hand which will effect the gluten structure. Hope this helps.
I used the mixer all the time and works pretty well. Didn’t realize the possible temp change impact
Now I've seen this video 10 times taking notes and I still come back again to watche. It's just all the small details that make it. My pizzas are looking great now after trying for sooo many years. Grazie Vito, così bello, semplicemente fantastico
Thank you for sharing this recipe! I used it this past weekend and our pizzas turned out really nice - light and airy. Will be making it again for a birthday party this weekend. My mouth is already watering! :-)
Vitos videos have completely changed pizza night for us here in Belfast Northern Ireland. If you are ever over here let’s make pizza!!!!!
Snap from Belfast
I’ve been doing this recipe since more then 2 years now, and it’s SIMPLY THE BEST !!!! THANK YOU SO MUCH for sharing ….
Thank you so much Vito, It became a personal quest to make the best pizza I could. For years I have been trying, and now thanks to you I have finaly made a pizza the right way! Well making the dough and pizza I could hear you in my head for every step Thank you!
Wow 2 days of prepping! How can anyone wait so long? I almost ate my laptop! Bravo Vito! Looks delicious!! Bravissimo Vito! Ciao da Montreal!
It was worth the wait, I made this pizza dough and baked in on my Weber, best pizza I ever made.
@@littlelomaricafarm7302 Hey, can you share a little about your Weber setup. I have a thin pizza stone and ended burning the pizza right to the stone in a few seconds. I also struggled because the track is lower then the edge of the kettle. How do you rig yours?
Oh my word that is the best pizza I've seen. I'm just making this recipe now for my first wood fired pizza oven in the garden. So excited to taste them xx
This has become my go to pizza reciepe. The family loves it! I start making the poolish on thursday and have the pizza on Saturday 😊
This is how passionate chefs should be about their food. So good. Perfetto.
Thanks for this recipe Vito, I made them yesterday and they taste so good, everyone said my pizzas taste better than in some restaurant 🥰😋
I am a beginner ,but as I tried your recipe I am like a professional.I can’t thank you enough 🙀🥇🥇🥇Your number one 🙌🏼
Thank you so much I’m so happy 😀
@@vitoiacopelli You are the best Pizza Mentor one could wish!!!!! Thanks for sharing your knowledge with all your fans and pizza lovers !!!
This is the best Neopolitan pizza recipe ever. Vito is so passionate about making great pizza and with honesty and humility, he shares his secrets with the world. Thank you! You've truly changed my ability to make a pizza. Would recommend everyone watch this video and pay attention to all the details. I've watched this video many times over and learned a little bit more each time.
This pizza IS perfection ! Thank you for videos !!
I have been making, and failing, at making pizza dough for years. I finally made Vito's pizza dough using his poolish technique last weekend and it was dynamite. It was so good. The best that I have ever made. I will not go back to any other way of making pizza dough. Now I am going to try this double fermentation technique and then the biga technique after that. Thanks for telling us your secrets Vito and thanks for helping out the home cooks. You really can tell from this side of the screen that you love what you do and you put your heart and soul into it.
I have tried several types of indirect or pre-fermentation techniques from sourdough, to biga and poolish (and also autolysis which isn't a pre-ferment). Poolish is my favorite! Sometimes with biga I get clumps of tiny, solid dense balls, like tapioca, that form, but in the final stretch, they disappear. Poolish is the best!
Toooo tooo good...❤️🥰
No matter how many times ive tried his methods step by step, my dough is always sticky to work with. Have you encountered such an issue ? If so, whats the solution? Thank you.
@Andrew Wang Caputo 00. straight from Italy.
easy healthy recipes in 1 minute. that's only here.
Yes it is. The best pizza . The next level pizza dough. The greatest! I’m about to do my second attempt tonight and it’s looking 10x better then my first attempt and the first attempt was still delicious!!!! I can’t wait!!! Thank you so much. I love your work 🙌
Perfect! I repeat all the steps at home. In electric oven with a stone inside. I got it the same results! Thank you professor!!
thanks for your amazing teaching, you are the pizza whisperer. I tried twice in my home oven and it has'nt been the best. I just finished preparing the poolish and day after tomorrow I will try again to make the perfect pizza. Following directions VERY CAREFULLY !!!! we'll see how it goes.
I've said it before, and will say it again - I would be so happy to work with you. Your dough-joy rivals my own. I have learned so much from you. Like a magician showing the guarded secrets.
I did a sourdough version of this recipe. Amazing!!! I have tried many pizza dough recipes. This one is the best!
I have watched this video 4 times and it is PERFECTION !!! Love it !
Generous man..A man with passion on what he do..A rare real chef who shares this knowledge in order for others to learn just the Right recipe for pizza dough.i dont make it yet but surely will do one..More to you Cheffy.
Thank you Vito, this pizza dough is awesome. So smooth and full of air. Never had such a light dough. This really is next level! Today I tried you recipe with 65 % hydration an 8% Whole wheat flour. I can recommend it. the wholemeal flour gives a little more flavor and the dough becomes nice and crispy
For several years, I have had a tradition of making pizza with my granddaughter, Lena, on Saturdays. Your recipe and technique have taken this tradition to a whole new level. Up until now, our pizzas have been acceptable but now they are extraordinary! The double fermentation results in a very workable dough and an amazing crust. Lena has learned that sometimes waiting equals success. Thank you.
easy healthy recipes in 1 minute. that's only here.
You an amazing grandpa Phyllis!
Thank you, dear Vito, you taught me very well❤
Hey Vito, just wanted to come on here and say thanks for sharing your knowledge. I have a few hundred pizzas under my belt now and it all started with this recipe when I was waiting for my Ooni oven to be delivered. So from the bottom of my heart, thank you for making my pizza game high class from the beginning! I even go "top top top, boom boom boom, on top of the dough" when I finish kneading and it's time for the second fridge fermentation :P :P :P Pizza is love
Vito the best pizza teacher! Soft and crunchy at the same time.
Deve estar uma delícia !! Parabéns!! Deu vontade de comer. Amo pizza. Ficou muito linda .
I've watched this video probably 20 times. It's a great refresher every time I make a batch of pizzas. Vito is the best. I can finally make great pizza.
My pizza dough was flat in structure and taste but after doing Vito’s polish it’s bubbly and flavorful thank you Vito !
I love the time involved in the final product. Been making pizza from scratch for 6 years, Looking forward to make your pizza dough. Awesome
I have been making pizzas in a wood-fired oven for several years and have tried many different doughs to find the best one. I have not found one that has a double fermentation and I think, based upon how it came out in the video, this will be my go-to one from now on.
Thank you Vito!! You are the best pizza teacher.
Vito, I take my food very seriously and always wanted to learn to make a proper authentic and traditional pizza. You taught me so much and I thank you. Now the family, friends and neighbours always want my Ooni fired pizza made using your recipe and instruction. Weekends are no longer for resting and I need to make a better outdoor kitchen. Thank you so much for the tips to help us amateurs look like professionals.
Looks amazing! I can't wait to try out your pizza recipe. Very entertaining as well!
Love your passion and humor. You convinced me to make the Poolish tonight.
Thank you!! Absolute perfection! Started making pizza after our honeymoon in Italy, I live in a very large city in the US and can't even order pizza here anymore, it's not the same. Just 30 minutes of your videos have exposed a lot of errors I was making. 6am and you had me in the kitchen making the dough before work. Hats off to you Vito!
Just made my first Pizzas with your great tutorial, and my family said „it is the best Pizza I ever made“ Thank you a thousand times!!
This is awesome pizza dough! Thankyou for the coaching
explaining the idea behind why its flipped upside down for the gluten processing was really insightful. as a beginner pizza maker thats been watching so many of your vids and a few others. its great to be able to hear you explain it like that. great to understand why things are done and just learning learning new stuff in general after hearing a lot of the similar info, haha. its all good though, just trying to remember it all.
This pizza is the perfection. Soft and a crunchy in the same time.
You mean crownchy ;)
Grazie Vito!!! This has actually changed my life, I’m confident to invite guests over and entertain them around my pizza oven and has been a huge boost in my confidence. It comes out perfect every time. I had never heard of poolish and it’s seriously next level, the way it puffs the dough and makes it much easier to stretch than making dough without poolish and just fermenting the entire batch. I love your channel and keep the videos coming!
Do you use 00 flour? It's expensive I want to know if it's essential
@@anas4394 I believe it’s essential
@@anas4394 You MUST buy Caputo Pizza Flour...It is the top level and not expensive ;-)
We moved away from good pizza to a virtual pizza dessert. Having tried a lot of different pizza shops, I decided to make my own. I purchased a CRU pizza oven and started watching this channel. Well today was our first two pizzas. I am delighted to report they were great! Way better than I expected for a first pizza. So, thank you for a great channel with excellent content.
Up to this point I had only done the "one hour" version of the dough. Doing the full two-day fermentation really makes a difference! The gluten was much stronger, easier to handle, and made tastier pizza. Thanks for passing on the pizza knowledge!
This is Vito's mic drop moment! Perfection! I thought I loved pizza before Vito, but I love it so much more now I can make it myself! Thanks Vito!