Loved the honest moment when your sister looked at you after biting into the pinsa, as if to say "alora! que bueno gusto!" I can't wait to add this into my rotation of your other family recipes for pizza and foccaccia. Thanks so much for your pro insights!
Hi Vito, Thanks for another great video! One question. On older videos you use 300 or 400 grams for poolish. Now 500. What is the difference? Can you please make a video with a recipe making about 4-5 balls? Thank you!
Great Video Vito. I had to look up what guanciale was. I think I would like the pinsa more. It reminds me of focaccia. I enjoyed seeing your sister tasting your creations. She gave her honest opinion which is the one she likes most.
Chef Vito is best at making Pizza (even Halloween and Nutella Pizza), but also master excellent in making Panzerotti and Focaccia and Pinsa Romana. I can't wait to see Vito make Calzone (spoiler: Calzone is also an Italian dishes too and one of my favorite) 💞💞
Hi Vito. I love your videos😍 But I have a question. In your pinsa recipe, it says that you should use 500g of water and 500g of flour in the poolish, which gives you 1000g of poolish. But in the pinsa dough recipe, it says you should use 500g of the poolish. Do you weigh out 500g of the poolish, or am I misunderstanding something? Thank you so much for sharing your knowledge with us😍
His hydration numbers on make sense if he’s using 1000g of poolish with each recipe. If he’s using 500g for each recipe then his hydration numbers are incorrect. You can’t rely on this video because it isn’t clear what the actual recipes are.
You are correct. Either his two recipes are each using 1000g poolish and his overlay saying they are each using 500g is incorrect or his overlay is correct and his hydration calculation for the recipes is incorrect. Either way there is something incorrect in the video.
Problem for me is it's packed full of gluten. So i'm so sorry i can't eat that with celiac disease. although i eat pizza without gluten, it's not that nice, but i don't know how the normal one tasted. :(
Except on the screen overlay it said he was only using 500g of poolish for each recipe. If he were using 1000g for each recipe then his hydration numbers are correct but if, again as the overlay stated, he’s using 500g then my numbers are correct. Obviously the more poolish used the higher the hydration because poolish is 100% hydration.
Guess how many times you see the” little pinsa on pic “ and I’ll send you a video message on Instagram ❤
10 times😊
Vito: "The dough is alive!" Yes it is! There are four pinsa dough shells, Vito. Wallah! @terptek
Vito: "The dough is alive!" The pinsa dough shells is four of them. Wallah!
Loved the honest moment when your sister looked at you after biting into the pinsa, as if to say "alora! que bueno gusto!" I can't wait to add this into my rotation of your other family recipes for pizza and foccaccia. Thanks so much for your pro insights!
Hi Vitoo!!! Many many thanks. You still rocks.
Thank you too!
Hi Vito, Thanks for another great video! One question. On older videos you use 300 or 400 grams for poolish. Now 500. What is the difference? Can you please make a video with a recipe making about 4-5 balls? Thank you!
That is correct the more u use the faster will grow
@vitoiacopelli Thank you!!
Thank you Vito and your team for hard work 💪💪 great video
Vito can you do a video comparing using sourdough starter vs. yeast for pizza dough? Thank you, I love your pizza videos!
I’ll try
Great Video Vito. I had to look up what guanciale was. I think I would like the pinsa more. It reminds me of focaccia. I enjoyed seeing your sister tasting your creations. She gave her honest opinion which is the one she likes most.
Glad you enjoyed it!
Chef Vito is best at making Pizza (even Halloween and Nutella Pizza), but also master excellent in making Panzerotti and Focaccia and Pinsa Romana. I can't wait to see Vito make Calzone (spoiler: Calzone is also an Italian dishes too and one of my favorite) 💞💞
there's an old video of Vito making calzone :) watch?v=VoKrX8Y0rb8
Hi Vito. I love your videos😍 But I have a question. In your pinsa recipe, it says that you should use 500g of water and 500g of flour in the poolish, which gives you 1000g of poolish. But in the pinsa dough recipe, it says you should use 500g of the poolish. Do you weigh out 500g of the poolish, or am I misunderstanding something? Thank you so much for sharing your knowledge with us😍
His hydration numbers on make sense if he’s using 1000g of poolish with each recipe. If he’s using 500g for each recipe then his hydration numbers are incorrect. You can’t rely on this video because it isn’t clear what the actual recipes are.
When will you do the Sicilian sfincioni?
Very soon
Please make Biga pizza with 48 hrs fermentation and 24 hr bulk fermentation and then fermenting dougball for another 8-12hrs
pleasseeeeee
I did it and is amazing
@@vitoiacopelli please make a video too It would be lovely to see you doing it
Caro, sei un Mito! Mi fa molto piacere averti trovato qui su RUclips! Se magari vieni in Germania, fammelo sapere! Un saluto al mio paesano 🥰
Ok
500 g poolish (250g flour + 250g water), 500g flour, 200 g water. Hydration 450/750 = 60% and not 70%. Right?
iirc the poolish is 500 flour + 500 water. So ends up with 1000g flour and 700g water so 70%
I go by the gr of water
You are correct. Either his two recipes are each using 1000g poolish and his overlay saying they are each using 500g is incorrect or his overlay is correct and his hydration calculation for the recipes is incorrect. Either way there is something incorrect in the video.
Vito, can you make recipe of ciabata bread for making burger bun? Like 280 of McDonalds in France. Thanks!
I would love to see a Sicilian Style pizza recipe Vito. I’m originally from upstate New York but haven’t had a good Sicilian Style for many years.
Sounds good! Soon
@ You are amazing. I’ve learned a ton from your videos. Thank you!
Eeeh Im taking notes what Desiree likes for future weddings😅🎉🎉😂 Im hard student!!!
Isn't the best hydration around 75% for pizza? If yes then why is every recipe like 56-60%? Or have I misunderstood
Pinsa is also Soft N Crunchy! 😁
Yess
Not trying to be rude, but the video gets out of focus a lot now. Overall great video.
One word yummy 😋
Thank you 😋
So you like more Detroit style pizza than Napoletana? 😮
Where can I get a dough machine like that in Australia?
Online
Link on description
I'm trying to build gluten well. I need to buy a good mixer.
Algorithmic engagement comment.
Problem for me is it's packed full of gluten. So i'm so sorry i can't eat that with celiac disease. although i eat pizza without gluten, it's not that nice, but i don't know how the normal one tasted. :(
Mm I can do a video of gf pizza if u want
I don’t follow the hydration levels stated of Pizza 70% and Pinsa 80%?
Pizza
Water = 200g + 250g (from poolish) = 450g
Flour = 500g + 250g (from poolish) = 750g
450g / 750g = 60%
Pinsa
Water = 300g + 250g (from poolish) = 550g
Flour = 500g + 250g (from poolish) = 750g
555g / 750g = 73%
The poolish is 500g flour + 500g water.
Except on the screen overlay it said he was only using 500g of poolish for each recipe. If he were using 1000g for each recipe then his hydration numbers are correct but if, again as the overlay stated, he’s using 500g then my numbers are correct. Obviously the more poolish used the higher the hydration because poolish is 100% hydration.
IACO!!!
❤ 😁🍕