How to Make Perfect PIZZA DOUGH With FRESH YEAST (For Home)
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- Опубликовано: 8 сен 2024
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Here is one of the best PIZZA DOUGH RECIPE, In all internet
In this video i show you, details to details, how to make pizza dough for the house, with fresh yeast, made from scratch.
how to make the full Dough, how to make the dough balls, how to stretch, how to cook it in the home oven. EVERYTHING you need to know about pizza. please share and subscribe
Full recipe
1L. water room temperature
1.600gr. flour 00
10gr. fresh yeast
40gr. sea salt
10gr. olive oil
5gr. honey
when you make it please tag me on insta
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italiano
Ecco una delle migliori RICETTE DI PIZZA PER CASA, DI tutto internet
In questo video ti mostro, i dettagli ai dettagli, come fare un impasto per la pizza per la casa, con lievito fresco, fatto da zero.
come fare l'impasto completo, come fare le palline di impasto, come stendere, come cucinarlo nel forno di casa. TUTTO ciò che devi sapere sulla pizza. per favore condividi e iscriviti
Ricetta completa
1L.acqua t. ambiente
1.600gr. farina 00
10gr. lievito fresco
40gr. sale fino
10gr. olio d'oliva
5gr. miele
quando lo fai per favore taggami su insta
spanish
Aquí está una de las mejores recetas de masa de pizza, en todo internet
En este video te muestro, detalles a detalles, cómo hacer masa de pizza para la casa, con levadura fresca, hecha desde cero.
cómo hacer la masa completa, cómo hacer las bolas de masa, cómo estirar, cómo cocinarla en el horno casero. TODO lo que necesitas saber sobre la pizza. por favor comparte y suscríbete
Receta completa
1L. temperatura ambiente del agua
1.600gr. harina 00
10gr. levadura fresca
40gr. sal marina
10gr. aceite de oliva
5gr. miel
cuando lo hagas, etiquétame en insta
arabic
هنا هو واحد من أفضل وصفة البيتزا دوغ ، في جميع الإنترنت
أريكم في هذا الفيديو ، تفاصيل عن التفاصيل ، كيفية صنع عجينة البيتزا للمنزل ، مع الخميرة الطازجة ، المصنوعة من نقطة الصفر.
كيف تصنع العجينة الكاملة ، وكيف تصنع كرات العجين ، وكيف تمددها ، وكيفية طبخها في الفرن المنزلي. كل ما تحتاج لمعرفته حول البيتزا. يرجى المشاركة والاشتراك
وصفة كاملة
1L. درجة حرارة غرفة المياه
1.600 غرام. دقيق 00
10 غرام الخميرة الطازجة
40 غرام ملح البحر
10 غرام زيت الزيتون
5 غرام عسل
عندما تجعله يرجى علامة لي على إنستا
-----🍕🍕🍕🍕links of my social media ADD ME ON 🍕🍕🍕🍕----- INSTAGRAM ❥ / vitoiacopelli
FACEBOOK ❥ www.facebook.c..."
MY pizzeria WWW.PIZZAPROVAMI.COM
7407 W MELROSE AVE LOS ANGELES CA 90046
MY pizzeria association NAPULE' PIZZERIA byVito Iacopelli(Colombia)
please comment below if you have any questions
Music: www.bensound.co...
Che lievito usi ?
A tip: watch movies at Kaldrostream. Me and my gf have been using them for watching a lot of movies lately.
@Keagan Yosef yup, have been using kaldroStream for years myself :)
I use fresh yeast exclusively. In Denmark where I live I can get organic fresh yeast from almost any store, so I think its a no-brainer
finora ho usato dry in ritardo di 6 anni. ma proverò fresco oggi - la mia pizza dal forno rotto: ruclips.net/video/aha1fwroK-g/видео.html
Even if he doesnt know the word he takes his time to find it....And he doesnt edit his mistake....Respect !
" Don't be scared, the dough need to be scare of you"
Vito Iacopelli 2020
Omer Ibrahim Thats reality
@@vitoiacopelli gostaria que seus vídeos fosse tradução em português pra nós no Brasil !!
@@vitoiacopelli can I make this pizza with flavour tip 400?
Have very similar saying "Dough can feel if you are afraid of it"
im so happy for this community, i love how people talk here about their problems and solutionsand advices . dat makes me knowing im not the only pizzamaniac out there ! haha
pepe astro we all here my friend
I make the pizza dough without honey and oil. I let the dough rise warm for 6 - 8 hours. Making the dough in the morning Eating in the evening. Greatings from Germany.
I love how passionate you are about pizza, it just makes me want to go make pizza at 1 in the morning! Thanks for the video
Best pizza 🍕 for the house OMG! Thank you thank you thank you. I made biga two days ago and will combine with this recipe. This is just amazing. This is THE BEST PIZZA 🍕 CHANNEL ON RUclips PERIOD. 👍👍👍
Eraser this makes me very happy
vito iacopelli it makes me happier I found your amazing channel 👍 👍 👍
Eraser there’s only one PizzaMaster =Maestro Vito Iacopelli ❤️👌👌👌
VagDude 🍕🍕🍕 I agree with you 100 on that. 👍👍👍
Tried your recipe today and it was by far the best dough I ever made. Thank you so much for sharing it. The closest I've ever been to homemade Italian pizza
bee a chef for over 30 years and ilove your recipes thank you time. i wish Italy gets though this bad time of the virus, thoughts are with you and everyone in italy from the u.k
Thanks you so much,the best video ever for make a pizza in home,you explain all this little techniques and trucks,i can see so much passion in your eyes and its why i trust you and gonna take your recipe ,not like the guys in the other videos ,you are a real maniac pizza he he he ,mamma miaa viva ITALIA💖💖😋😋🙌🙌👏👏 and the most important to make pizza of course is you must have a good heart and play Italian music🙌🙌🤣
I have just made it and it was the best pizza I've made. I've prepared the dough yesterday and it sorted for 24h. Simple enough and very good.
Maestro, you need to check the cast iron pan method. You first put the pizza on a scorching hot cast iron pan and then under the grill. Cooks in 90 seconds to 2 mins and is the closest to a pizza oven. Heston Blumenthal had a video on it.
*I want to find a man who will love me the way Vito loves his pizza.* 😁🙋❤
I usually put the olive oil right from the start with the water, I find it easier to incorporate.
Di solito metto l'olio d'oliva all'inizio insieme all'acqua, mi viene più facile incorporarlo.
Much love from Italy ❤️ Vito
A month ago I tried your recipe - it was my best pizza ever !
Today - I try a new one with, again your recipe.
You do it with love and passion. Grazie per aver trasmesso le tue conoscenze
great info, this will improve my homemade pizzas
Maarten Flikweert yes for sure hope that will be very simple explain
@@vitoiacopelli I learned that when the gas cylinder of my pizza oven goes empty and cannot reach the high temperature, I need to precook the pizza and later put on the mozarella, thanks for that!
Vito iacopelli you are a Genus and a best Person.
"The humidity of your body makes the dough different" sweat :D
Hey! A familiar face on the most random of places! Please say "Hi" to Ninja from his grandchild Sol van Wolfvoorde! :D Nice to see that you also enjoy videos from a good pizzamaker. :)
Great Explanation, Thank You
There is a small French bakery near me...I’m going to call them and ask if they would sell me fresh yeast so I can try this!! Thank you Maestro! Ciao!
As always amazing tips and recipes! Viva Vito! 🇮🇹
you thought me how to make pizza almost a year ago with your old videos. now im just watching the videos to hear you speak that perfect english with your italian accent ^^
love you Vito, thanks for sharing your passion
Shit, i meant taught 🥴
Excellent pizza!! I was looking for a recipe using fresh yeast and had to try your recipe once I saw your name - my father was from near Bari and his name was very close to yours - almost identical! Your recipe is excellent and I followed your instructions carefully. Turned out perfectly :) Thank you!
I make your recipe all the time with Caputo chefs flour great results made about a hundred and fifty pizza so far since last August went to Pizza University
Mo u frà sì fort assè. These are the tricks and tips that everyone should follow to prepare a neapolitan style pizza at home. Dude I like the passion that you put in what you do and as an italian I understand all the efforts that you make to spread the real pizza culture. Alla grande.
Vito, thanks for your recipes and for teach how to prepare the pizza dough for home, i tried this today and the result was amazing, you are the best. Cheers from Chile.
I'm lovin to see Italian cooks! There is so much passion in you, so much positivity. It just brightens me up!
Maestro thank you for the amazing advice you give us!! Your channel is the best! May i ask you something.. if i want to make half the dough i put half the ingedients?
Great better then double language! Mille grazie!
My heart is very sad 😔 because I have a favorite pizza 🍕 place I go weekly. I went today, it was empty. The Corona may close my favorite pizza 🍕 shop. I am happy I found your channel to help me learn to make better pizza 🍕
Sorry to hear about your pizza shop, with this you can freeze the dough, freeze cheese and freeze the toppings. We got this.
Little Chloe 🍕 Thank you Chloe.
Literally pregnant and all I can think about is pizza. And then this thing comes around. Never catch a break man.
Hey Vito....How about a show about the best dough to make to freeze.
Can't always make it fresh.....would be nice to defrost during the day and make pizza when I come home.
Great show Vito, learning a lot.
Lo que me gusta de este canal es que no tiene ni un solo secreto
gold hand man for pizza!!!.... all best from Serbia
You're truly a maestro and thanks for sharing this with all of us home cooks!
Thanks vito! you are the best, ive been following you since the begining and you are my favorite pizza chef.
Your smile is genuine!
No secrets! Thank you for your excellent and high quality videos. I love you. Stay healty. Greetings from Germany
Yo I hate say thank you for sharing these secrets with us. Its a pleasure to learn decades worth of knowledge out of the kindness of one heart.
james francis thank you brother
We were eating a homemade pizza while we were watching this!! Keep it up.
you are amazing. I used the recipe you provided and pizza came out Amazing!! Love from California
Thank you Vito for sharing your pizza making expertises and your heart. You are the best.
This dudes amazing! He deserves for his channel to blow up!
Hopefully soon :0)
Hello from Russia! I will try to make pizza with your recipe!
Vito.....I think this is one of your best quality videos you've done! Great lighting, your voice comes through so clear with no background noises. You seemed to have added more detail information as you go through the process. I've only found you and subscribed a couple months ago....I can't stop watching! You are so addicting! I love your humor, accent, and fun loving way! You are the best!
One question: Can I use any of the ancient grains like Spelt, Kamut, or Einkorn with the recipe? Do they have high enough protein content and texture for pizza?
Steve Harding thank you so much my friend yes now thanks to all of you I can dedicate more in making quality videos :0)
Definitely you can use Kamut flour really good
Ok bravo mi hai aiutato molto
grande Vito fantastico finale.............stasera pizza.....
I love making pizza because of you.
Wish you all the best. 👍
Love this guy's accent, it's like New York and Italian and a hint of Irish
Hi Vito, thanks for your videos they are very cool and helpful. Can you make a video for homemade pizza for 2. I have tried your video recipe and made the dough reducing the amount using a bit of maths but I ended up using too much water and more flour than I wanted. Maybe it will be useful for some of us who enjoy your videos but only live in a household with 2-3 people, one recipe for that. All the best and keep safe
That moment at 17:05 when you really feel his passion for pizza, such a lovely man 😍
Hi Vito, love your channel and your enthusiasm for pizza! I really would like to know, why you are using so much yeast in your recipies, compared to all the other famous italian pizzaiollos on youtube. 10 gr. of fresh yeast is at least 3-4 times more than they are using for this amount of flour and 6 hours of fermentation. Can you please explain the reason why you choose 10 gr.? How much yeast do you recommend for a 24h fermented dough? Thanks for all your great stuff that you're doing and keep up the good work!
We just made our Fresh Yeast from dry yeast exactly as instructed. It’s in the fridge as tomorrow night we will have pizza cooked in our Ooni Koda 16. Thank you
please let me know how it will come out
@@vitoiacopelli 👍❤️
@@vitoiacopelli , wow wow wow! We are in our last 2 to 3 hour dough ball rest with this dough being so perfect. After the 2 hour rise the dough was spot on just as you instructed and with my scale I made sure 260 g dough balls. Will cook 3 of the 5 dough balls tonight in my Ooni Koda 16. The fresh Yeast is really working on the Caputo 00 flour and I will use semolina when I stretch and form the pizza. I’m such a rookie but thx to you my wife of 45 years likes me a little bit more lol. You are the Maestro and greatest. You have so many that love you too
@@vitoiacopelli , the dough turned out perfectly from the fresh yeast. Wow wow wow thanks to you. I had brain surgery 1 month ago so I’m limited in trying to do everything so excuse my attempt. Please like and subscribe as it would mean a lot from you. As I’m a disciple of Maestro Vito.
ruclips.net/video/AVHQP6QIA4A/видео.html
I really love you so much, man. Best wishes from Argentina. It's obviously you know A LOT of this. Thank you for all.
This is what I needed, thank you! I'm a straight guy, but had a pizza-gasm with that one. My wife will enjoy this tonight.
Outstanding guide for home cooking enviroment... This makes your approach really unique !! :) Love it ! Cheers
Grazie per il video. domani farò la pizza :) . Saluti dalla Sardegna.
VITO MI AMICI! I have seriously watched AND liked All of your videos since I found your channel and I LOVE IT! I have shared it to almost all my close friends and family since you're such an amazing soul! Also made me want to learn italian for real, I only know how to play and sing all the famous italian songs like Glooria (GLORIA! Manqi piu de saale haha, every time you say sale I laugh), Giulia, Sara perche ti amo and more. SO to my question:
My girlfriend is Celiac (100% gluten allergic) so I just bought Caputo flour, we usually make pizza dough with a mix of chickpea flour, mixed glutenfree oats and buckwheat flour. BUT I want to make your kind of pizzas! We LOVE the crunchier pizza so I am thinking of surprising her and best way to not show the doughs is to make BIGA - either fresh yeast (crunchier?!) for 48 hours (1 week makes it most crunchy??), I want it to be 60% hydration dough but have hard to understand this recipe how much water, salt, oil, honey, yeast if I want to do a BIGA ;) It doesn't have to be super puffy, more crunchy.
Would you be able to make a comment or maybe another video on the crunchiest gluten free pizza with BIGA (48 or 7 days pre-fermentation) so I don't have all the doughs in the fridge because I want to surprise her and 60% hydration? Recipe or how much of each ingredients would be fantastic :) Or if anyone else could help me. But think it could be a good idea for next video since so many people are getting celiac and gluten intolerant. Much Love hope to visit your ristorante soon in the future! Much love from Stockholm Suezia!
You are a professional chef, really i like what you do and your way to stretch the dough
Thank you Vito for this recipe its my sons birthday on April 8 and we are still on lockdown im gonna make this pizza i dont have a fresh mozarella cheese tho for now -From the Philippines
You're the best teacher I've learned alot from you. Thank you
Ciao Vito!
I hope you and your loved ones are doing well!
Could you maybe give me a tip, because the pizza crust doesn't rise like yours in the oven. I don't know what am I doing wrong... maybe it's the streching!?
I make 70% hydration dough with fresh yeast and mix it manually. I make the pizza balls and after 6-8 hours I stretch them and I can feel the air bubbles in the dough as I stretch it.
I use an electric home oven which reaches 300 C max and also a pizza stone about 1cm thick. I preheat the oven approx 1hr befor I put the pizza in and I precook it for 3-4min and after that 1 more minute with mozarella.
Absolutely perfect 👌 👌 👌... Tried it n njoyed it 👌👌👌
vito: "today i'm gonna cook the pizza in home oven"
also vito: sets temperature to 500 degrees.
ulli94 does your oven not go to 500? Mine goes to 525
Farenheit - which makes it 260° C - mine only reach this!
He had that commercial baking oven set to just over 350° f / 176° c
@noo Mine only reaches 200 😂
@@tar3712 That's fine if you have a pizza stone or steel. Let the steel/stone warm up for one hour on max setting. Pre-cook the dough with just tomato sauce for 5-7 minutes, then take it out, turn the oven off while you put the cheese on and then use the grill element or broiler of your oven for the last minute or two to melt the cheese and brown the crust. If you don't turn off your oven, the grill element doesn't activate. The steel/stone will retain the heat for a long time so don't worry about letting the heat out .
I laugh at how passionate he is about pizza!😂It is so beautiful to see
The best how to make pizza dough I've seen
12:01 Vito: "in this channel, you will find no secret"
Also Vito...goes on to share so many pizza making secrets 😂
Sei un grande Vito.
Da quando ho scoperto il tuo canale non posso fare a meno di guardare i tuoi video.
Ti ammiro sia per la passione che ci metti sia per aver portato un prodotto super italiano all'estero.
😉🇮🇹🇮🇹🇮🇹🍕
I have that exact cutting board and I use it for my home pizzas!
Nice 🙂 someone who is passionate about pizza. This is how a real pizza should be made 🍕👍 beautiful work. 🙏
Just made pizza, and its perfect , thanks for this video! Greetings from Finland !
Thx for this recipe.. I will try this next time! I have made your recipe with dry yeast and that turned out amazing!
Thank you for making an updated version of this video. I have used this recipe before from your first instructional video. I love it. This has helped me so much since I don't have access to a wood fired oven at the moment. This is why we bought your shirts I had a photo of me wearing your shirt in Salerno, but for unamed reasons the photo is somewhere in Naples.. Looking forward to visiting your restaurant some day. Where can we purchase the dough box?
Wow excellent,,,video....gonna try this one today at home..i hope it works...
no one can imagine how patient i was .......
Okay, question. I've been working on the perfect pizza dough recipe for years. I finally this year have found one that works in the new environment I live in (Denmark) in a small galley kitchen with a very tiny oven that is big enough to cook a family-size pizza in, but has no room for stones or other such luxuries. lol As an alternative, I pre-heat my oven and the sheet pan I'm cooking the pizza on, and I do use a peel to slide the pizza on to the sheet pan so that the cooking process starts right away.
(After all that truly irrelevant nonsense...lol) My question is this - how many pizzas is this recipe intended to make? I have no room anywhere in my life for 12 pizza balls to be hanging out. Like, anywhere! How can I convert this recipe, so that I can make enough dough to have 4 pizza balls instead?
Thanks for the great channel! Your English is great! Native American, learning Danish for six years now, I totally understand the "I completely forgot the words for this" feeling.
Well done on this one. Just made better pizza than most of available locally. Thank you
Hi Vito hope everything is ok. Thanks for video.
I LOVE PIZZA and love this channel! It makes me want to make one the next day, OMG!
Ken More 😂 that’s the goal
Another helpful video. I’ve upped my pizza game considerably because of Vito’s lessons, although I almost always use a 24 hour poolish. Perhaps someone can help me with a question, though. This dough has about 2650 grams of ingredients but it made six and a half balls at 250 grams each. Where did the other 1000 grams go?
Maestro Pizzaiolo Vito is #1 !
Thank you! I've tried your biga recipe and it was amazing! Very excited to try this new one!
Uwielbiam twoje filmiki, oglądałem chyba wszystkie, też piekę pizze hobbystycznie, pozdrawiam 👍 👌 😁
Hey Maestro,
thank you very much for your amazing videos!
Making and eating better and better pizza at home improved the quality of my life so much.
But I still have 2 questions:
1. There are different types of flour out there. Everyone seems to use the italian style Tipo 00, but that's diffucult to get here. The most compareable available here is Type 405, but I don't know exactly how good they compare. Maybe this could a topic for a new video? I would like to know if it's worth to invest in more expensive flour
2. What do you think about using a torch blower to finish the crust? Could that be an option for home users to get closer to the taste of a wood fired oven? In theory that should simulate the char marks better than just baking. I don't own one yet, so I can't test it myself
Thanks for you 😘😘😘
That crumb is a work of art.
Vito! Thanks for the recipe, Ive tried it many times using Farina Selezione Casillo Doppio Zero but the dough is always super sticky, should I use another flour? I tried with less water but it becomes too dry, I never get the bubles in the dough as you do. Thank you! :D
Lucky u bro ....pizza love from India 🇮🇳
fabulous looking pizza as always. The stretching technique at 12:40 is awesome!
Vito, Love your energy and experience. You deserve more than a million subscribers. Keep up the great work. They will come!
Mike W thank you my friend hope to get to one soon :0) I will support my family in Italy with this channel then and I will have more time to shoot more video better quality:0)
😁He fell in love with the pizza 👍🏻
Vito you are the best my friend , thank you very mutch.👍👍👍👍
This is the best pizza dough I have ever made 😊 thank you❤
I only wait one hour, because I don't have six hour to wait, still perfect 🙂
7:32 a moment of silent for the last ball
This is the funniest dough making video, thanks
The Master of the Pizza
Un grande Vito 👌🏼
You are the best! 🍕🥇
Un saluto dalla Sicilia 👋🏼
I always use Levite madre for making my homepizza. But need a a tutorial for the tomato sours.
This guy is incredible!! The passion is deep and I love it! Lol!!
From Russia with love to you, Vito! Great video, great man! I believe that you love the dough almost as much as you love women))
Роман Затолокин love you to brother
@@vitoiacopelli thanks, bro!)
You are the best there isn't any Secrets 😍😍
The pizza master. Good stuff.