How to Make Perfect Pizza Dough - With THERMOMIX BIMBY at Home 100%
HTML-код
- Опубликовано: 8 сен 2024
- SUBSCRIBE ❥ / maestrovitoiacopelli
👉 MY MASTER CLASS PIZZA : www.master-cla... 👈
HERE TODAY I SHOW YOU HOW TO MAKE THE PERFECT PIZZA AT HOME 100%, no secrets and very easy way and simple but most important i made it with the thermomix bimby, because people have asked me to make a pizza dough in this robot, so here u go, please share with friends that have a thermomix (this video was not sponsored from them )
And most important, made with all ingredients that you can find in your local store ! i hope you like the video and please just if you can subscribe and share with your friends everywhere and leave a like :) also please when you make this Neapolitan pizza Tag me on insta. @vitoiacopelli
Also if you love italian subscribe to my new italian channel also: @vitoiacopelliita6967
Recipe for the poolish
300ml. Water
300gr. Flour
3gr. dry yeast
5gr. Honey
Recipe for this pizza dough dough
POOLISH (ALL)
WATER 200ml.
FLOUR 440GR.
SALT 20GR.
OIL 20GR.
BECOME A MEMBER AND GET IN DIRECT CONTACT WITH ME : ONLY $4.99
/ @vitoiacopelli
PORTOGHESE :
AQUI HOJE MOSTRO COMO FAZER A PIZZA PERFEITA EM CASA 100%, sem segredos e de maneira muito fácil e simples mas o mais importante fiz com a termomix bimby, porque as pessoas me pediram para fazer uma massa de pizza nesse robô, então aqui está, por favor, compartilhe com amigos que têm uma termomix (este vídeo não foi patrocinado por eles)
E o mais importante, feito com todos os ingredientes que você encontra na loja local! Espero que gostem do vídeo e, por favor, se puderem se inscrever e compartilhar com seus amigos em todos os lugares e deixar um like :) também por favor quando fizerem essa pizza napolitana Marque-me no insta. @Vito Iacopelli
Além disso, se você adora italiano, inscreva-se no meu novo canal italiano também: @Vito Iacopelli ITA
Receita para o pool
300ml. Água
300gr. Farinha
3gr. fermento seco
5gr. Mel
Receita para esta massa de massa de pizza
POOLISH (TODOS)
ÁGUA 200ml.
FARINHA 440GR.
SALT 20GR.
OIL 20GR.
ARABIC
أريكم هنا اليوم كيفية صنع البيتزا المثالية في المنزل بنسبة 100٪ ، ولا توجد أسرار وطريقة سهلة للغاية وبسيطة ، ولكن الأهم من ذلك أنني صنعتها باستخدام Theromix bimby ، لأن الناس طلبوا مني صنع عجينة بيتزا في هذا الروبوت ، لذلك ها أنت ذا ، من فضلك شارك مع الأصدقاء الذين لديهم Theromix (هذا الفيديو لم يكن برعاية منهم)
والأهم من ذلك ، أنه مصنوع من جميع المكونات التي يمكنك أن تجدها في متجرك المحلي! آمل أن يعجبك الفيديو ويرجى فقط إذا كان بإمكانك الاشتراك والمشاركة مع أصدقائك في كل مكان وترك مثل :) من فضلك أيضًا عند إعداد بيتزا نابولي ، ضع علامة على إنستا. تضمين التغريدة
أيضًا إذا كنت تحب الإيطالية ، اشترك في قناتي الإيطالية الجديدة أيضًا:Vito Iacopelli ITA
وصفة للبركة
300 مل. ماء
300 غرام طحين
3 غرام. الخميرة الجافة
5 غرام. عسل
وصفة عجينة البيتزا هذه
POOLISH (الكل)
ماء 200 مل.
طحين 440 جرام.
ملح 20 غرام.
زيت 20 غرام.
SPANISH
AQUÍ HOY TE Muestro CÓMO HACER LA PIZZA PERFECTA EN CASA 100%, sin secretos y de forma muy fácil y sencilla pero lo más importante lo hice con la thermomix bimby, porque la gente me ha pedido que haga una masa de pizza en este robot, entonces aquí tienes, por favor comparte con amigos que tienen una thermomix (este video no fue patrocinado por ellos)
Y lo más importante, ¡elaborado con todos los ingredientes que puedes encontrar en tu tienda local! Espero que les guste el video y por favor solo si pueden suscribirse y compartir con sus amigos en todas partes y dejar un me gusta :) también por favor cuando hagan esta pizza napolitana Etiquétenme en insta. @Vito Iacopelli
Además, si te encanta el italiano, suscríbete a mi nuevo canal italiano también: @Vito Iacopelli ITA
Receta para el poolish
300ml. Agua
300gr. Harina
3gr. levadura seca
5gr. Miel
Receta para esta masa de pizza
PISCINA (TODAS)
AGUA 200ml.
HARINA 440GR.
SAL 20GR.
ACEITE 20GR.
-----------------------🍕🍕🍕🍕links of my social media ADD ME ON 🍕🍕🍕🍕-------------------
RUclips ITALIA ★ / @vitoiacopelliita6967
INSTAGRAM ❥ / vitoiacopelli
FACEBOOK ❥ www.facebook.c..."
MY KIDS CHANNEL: ❥ / @zoekidstoys9820
CLOTHING LINE MY STORE ❥ teespring.com/...
❤️DONATE SUPPORT VIDEO PRODUCTION$ 1 paypal.me/pool...
● 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
Please comment below if you have any questions
Music: www.bensound.co...
how you make your dough?
with my hands
Poolish, in Malaysia.
Bigga or poolish . No rules but all hands i dislike robots
usually with a Kitchenaid stand mixer but thinking of getting a Famag spiral mixer
The best
If anyone of you is thinking: "Vito did better pizzas than that before!" - Yes he definetely did. But for a home-oven-made-pizza it's really a LOVELY ONE and he showed us all the steps to avoid mistakes (probably the most important ones: pre-cook the pizza without the cheese in a home oven and use dry cheese). About the thermomix I have mixed feelings: I like kneading the dough by hand but for beginners or busy people it could be really an advantage to have such kitchen gadget that has more than 20 functions (not only for kneading doughs). 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.
This channel has definitely helped my pizza game. I’ve made so many pizzas since discovering this channel.
Me too 🍕
My pizza game evolved through my hard work trial and error. Don’t need this clown!!
@@MichaelRei99 Ok buddy. Go be a hater somewhere else.
For 15 years I’ve been using Todd English’s recipe for pizza. Tonight I tried Vito’s recipe with the thermomix. I am not going back to Todd. This was the best crust ever! A little more effort with the poolish, but well worth it.
Thank you Vito! 🙏🙏🙏
Your video is very clear and well explain simple but easy to understand thanks you for sharing this have thermomix but your video explain well love it
Thank you Vito, one of the best videos so far. Lots of information and a calm, focused Vito, just perfect.
I'm so thankful you showed (other video on youtube)Prevent The Pizza Dough From Getting STICKY. I am beginner making pizza in small pizza oven. I had the same problem with dough as that guy on video. you showed how to handle dough in details . and now after some practice it is now working perfectly. thank you sooooo much.
The best!! I’ve been cooking the pizza directly on the bottom of the over with no stone or tray and it’s coming out perfectly. Fan oven with bottom direct heat panel on.
i was looking for the perfect pizza dough for years!!! This finally may be the solution :) Thank you Bro!!
You are really the best pizza channel, cover any aspect of it! Vous êtes mon canal préféré qui couvre tous les aspects de la pizza !
This guy truly a pizza master. From Italian to various Pizza styles worldwide...
Hi Vito. I have become a great fan of yours. I have tried to make the Pizza as per your instruction and they turned out superb and again today I made bread like you showed and that was also awesome. Thanks. However have a question - can we make the Pizza Base and store it in the fridge for some time??
No one in the world can bake pizza like you do. Love from Pakistan
Thank you so much! I have a thermomix and was wondering how to “up” my pizza dough! Thank you! 🙏
I’ve got to say thank you….my first true success with Napoleon style pizza. It was so beautiful.
Grazie!
I can’t wait explore a bit of red wheat and small amounts ancient grains in the poolish. I used manuka honey that was fantastic. Perfect texture with the dark spots. There are few things as simple and perfect together with a bit of alchemy and chemistry than flour, tomatoes, cheese and herbs. I’m a fermentation fiend. Call me converted. Cheers 🥂
Nice video!!! Perfect for home users. You are saying that it is 100ml water per pizza, but what does this mean for the flour? Do I need to adopt that too?
I need to make this pizza for my family.
This channel is fantastic!
send hello to Brazil
I'm your fan.
Take a look!🇧🇷
OMG! I just found your channel! This video is the best youtube suggestion ever! I'm craving pizza now! 😱😱😍😍😍😍
Sie sind nummer eins ohne konkurrenz🌹🌹🌹🌹
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 😍😘❤️❤️👍
I have been making it like this using a pizza stone. It works. I don’t add honey to the poolish.
Vito can you make a video for how to make “Direct Dough” using beer instead of water… I think the beer would make a great tasting light dough !!!
There is actually a recipe on how to make pizza in an hour using beer.
@@nomobties literally you can make pizza within 30mins from the fridge by using Polish double fermented dough recipe by Vito. Don't get me wrong kneading the dough preps takes alot of time. You it can be done within 30mins on a hot room to rise the dough from the fridge and cook the pizza
@@jomsies why not? I lived in a tropical place year round 89.5 degree's F° it's totally doable after you took it out of the fridge, let it come into temp. Cut into dough balls and rest 30mins it's double or triple in size! Use it right away
Merci
Best pizzaiolo on earth
Vito, you make dough faster with your hands than with this "miracle" machine
Soft & Craunchy!
Outstanding! Going to make one tomorrow....
I wanna say thank you because you take a time to explain and i know that a big work to make this kind of video
Great video!Many new things! I ll put the sound of the pizza in mobile phone...:))))
My favorite lady: Soff Anne Krongchy.
Mr Vito, Can you please review the ILLILLO Extreme stovetop pizza oven? It looks very good for apartment use.
I am alegic to termomixers
I think the perfect pizza dough starts with the right flour. I've been using all purpose flour because Walmart doesn't sell any flour with a high protein percentage.
Gotta add a shovel to my buy list
Ciao Vito,io ti ho conosciuto sul video di Giovanni Fois qualche anno fa forse.Devo dire che sei molto simpatico e molto bravo a fare la pizza,complimenti!!!
Thank you for this beautiful video (and for you entire channel) I was just wondering what flour should I use to make this recipe
Ueeee Vito e ci ieeee do'!!!! Facc na bell fcazz barese Vitooo!!!!!!!! Chiamind ce bell
saluti Maestro Vito .. grazie per aver condiviso la tua conoscenza. Volevo sapere se puoi aiutarmi. questa è la mia ricetta della pizza farina 1 kg lievito 10 grammi olio 25 grammi sale 25 grammi. Voglio fare una reveta con Bíga. Quale sarebbe la dimensione della biga per questa ricetta? del revet che dovrei saltare quando uso biga. Grazie mille e Dio vi benedica. Saluti dal Venezuela..
Pizza looks more gorgeous after an oven at higher temperature with its burned spots 🤗 Great job anyway!
I’m soooo hungry for this pizza!!!!
The dough ball boxes you have listed aren't the ones you had in the video. What are those boxes?
The grey one?
@@vitoiacopelli yes
@@vitoiacopelli Thanks for your response! Yes, the one you show @13:47
Like allways, your reciepes are optimale, thank you for sharing all the secrets of better Pizza, you're so generous and good teacher, Vito fantastico🙌
Vito could u pls insert US metric with your videos? Like cups, teaspoons, tablespoons? I get confused with liters, grams and such. Some of your measurements u use us metric. Im not a pizzaolo yet but when i follow your recipes it takes alot of time for me to convert the ingredients. Love your channel. Thx
Tip to better get out the dough from the bowl: put the bowl upside down on the bench and open the lock from the knife. The dough well come out with the knife and you can peel out the knife from the dough easy
great idea with a thermomix
Super interesting
Thanks Vito, i made exatly the same pizza as yours!!! Best poolish! Pizza like as in restoraunt 😘😘😘
Thank U for this video. I am an amator of pizza :) I have thetmomix and I try Your recipe. Greeting from Poland!
Thank you soooo much for this sir!!! 🙏🏻🥰🥰
There is no perfect pizza. Nobody can make two same pizzas. The dough is like living organizm, with character.
Can you explain me what you just commented please?
@@vitoiacopelli Simply, you can not repeat one pizza twise at the same way. Every time it will be different.
Please make one video on how to make a perfect pizza in microwave convection oven. Thanks @Vito Iacopelli
What olive oil do you use? And where did you get your scraper/spatula? Thank you! I’m learning a lot from you!
Hi, I know I'm not Vito but just use what's available to you. Even a wallpaper scraper from a hardware store will work as a spatula for dough. Just make sure it has a thin flexible blade. As for olive oil stick to extra virgin and you should be fine.
The best Pizza making channel
Hello Vito... Beautiful pizza... Congrats... Can I share this recipe for a smaller recipe..?
Thanks for video, come visit us in London
Merci beaucoup pour la vidéo. Vous êtes le meilleur
You're the best! May I ask why did you change the order when doing the dough in Thermomix? Normally you first add the water and salt, after that the flour. With Thermomix you added first flour?
hey @Vito, I have a question.
Do you keep the 50/50 semolina/flour blend after stretching and putting the raw dough balls into it?
I always wondered cause I keep for the weekend but once done making the pizza, I been throwing away, but feels wasteful.
Idk if there’s bacteria or whatnot hanging around or if it’s safe to just keep.
I keep mine and I've not noticed any signs of mould, discolouring, bad smell etc. Not that that makes it OK, but it's not made me sick, yet... 😅
@@samiglasgow9629 haha okay cool. yeah cause the semolina is expensive
Yes correct
Vito - I've been making dough, but can't seem to get that funk that I get from dough in my local Italian store dough. Is there a recipe with fresh yeast and wine? Would you add wine to the poolish or to the 2nd fermentation?
Heya Vito, what is that grey proofing box called. The brand name and where you got it from. Thanks Vito. I really like that.
You are the best et je vous en remercie beaucoup!
Vito, as always great content, really like watching you.. thank you for sharing your amazing knowledge.
Can you make the poolish in the thermomix and secure a silicon top in it and leave it in the fridge?
Can you tell us the brand and where you bought your gray dough boxes? I've been looking for them for a long time. Do you have a link?
Spettacoloooooooooooooooooo
Any tips to getting a crust with larger air pockets (so its a little bit more lighter/airier?)
VITO Thank You Very much for recipe on termomix. I' m a Big fan of Your Channel. If I want to mąkę pizza with biga in the same recipe on termo. What will be a proportions of bigga to this recipe? THX
Vito, in a future video could you review the new Ooni karu 16, the only ooni oven to be approved by the AVPN? Love all your videos btw 🤪
Mmmm well that is approved don’t really makes a difference yes I will soon
@@vitoiacopelli oh, i thought the approval makes a difference. Thanks for the clarification!! ☺️☺️
No difference to be honest
@@vitoiacopelli I agree, Maestro. As long as we have good equipment, ingredients and passion good pizza is good pizza right?
I have the Ooni Koda 16 and get great results. It gets to 500 degrees Celcius in 20 minutes. Cheers!
Pizza super. And you too super ♥️😘
Milliliters, bravo Vito!
Hey Vito awesome video!!
So if I use Biga or Poolish then I don’t need to wait so many hours for dough to be ready right?
Can I Store the biga or poolishin fridge?
Vito, I've seen your " Biga for home oven" videos too, so which do you think is better-- your Biga or Poolish for home ovens?
If you want the pizza stone to be hotter, turn on the oven/grill setting. The grill with make it a lot hotter than 250!
I have Thermomix. Can you please show how to make the first mix that you called “polish in Thermomix “ Thank you . Love your work and help . Thank you
Thanks a lot Vito your pizzas is so delicious and amazing🇵🇭💖💞💕
What type of flour ?
Thanks for the recipe, my parents have a Thermomix in Spain so this is a great help. For the second step, what about setting the oven to grill mode in max temp (full red) and the pizza on the top track so it's really close to the grill. Would that reach a higher temperature and brown the crust more?
POOM POOM POOM BABY! VITO CAN I GET THAT AMICA PIZZA STEEL IN THE STATES?
That was a good lesson. Thank you. Have subscribed.
Thank you so much🙏🙏🙏
Vito, I want to ask a question.
How much "W" value does Biga need of flour 00 ?
Thanks
Any...
but the higher the W the longer or slower the fermentation
Can you tell me where you get the gray hinged plastic dough bins, thanks.
brilliant pizza video,pizza master
Vito, do you use your oven on a convection setting or just normal with no convection fan running? I have always wondered which you prefer, convection fan or no fan?
I set it up at ventilation
@@vitoiacopelli Thank you! 👍
Hello Vito
When using home oven does 1 use the bake function or grill function.
Or does 1 used both (bake & grill) together. From South Africa 🇿🇦
Hi Vito, great video ! I have a question…
When I make my pizza dough, sometimes after fermentation and bringing the dough balls to room temperature. The pizza dough balls are tough and elastic… near impossible to open without tearing.
Where I work they want me to follow their way of making the pizza dough…. Which is to make the dough and then leave it to ferment in a large container straight from the dough machine and leave overnight at room temperature then the next morning, the pizza dough has blown up so much it’s crazy. They reput it in the machine to take out the air in the dough….(which completely destroys the gluten formation) and they make the dough balls.
I myself try to take the air out by hand to try and not destroy the gluten structure but, I guess this makes too much handling of the dough and it turns too tough and elastic.
Apart from completely changing their method of making the dough, do u have any advice ? Thank you Maestro !
May be the flour used absorb more water so they have to change the amount of water.
Second thing it's better to cut the dough before fermentation and let the pieces of dough ferment separately to not loose the air onto it.
Id say that if you let it rest for 24hours, do so in the fridge
Hello , if i want to make two pizzas, how much flour and water should i use for poolish and dough. thanks !
Your recipe is incredible, I try it today, the pizza was so tasty !!!
got some idea for movie for you - materials and how to build traditional wood fired pizza oven. :) I would like to watch it and learn :)
Best Man ever. 👍🏼
Hi Vito, what types of dry yeast used in your pizza recipe? active dry yeast or rapid-rise yeast? thanks in advance
Great video, thank you Vito!
thanks vito for another great pizza video
Vito.....You are a Master!
hi do you use the same dough techique for out doors pizza oven with the thermomix ?
Can I use this recipe in pizza oven ?
Vito! Could you please help to me regarding semolina?! I am living in Hungary and nobody knows what is the original semolina... which type is your recommendation? Where can I bought it? "Your" semolina is made from corn or wheat (yellow one)? Fine one or not? Ohhh so many question are here about semolina. Thanks for your answer in advance!
Vito the best love you mate so how to bake if no baking steel or stone
Thanks
Maestro, pls make a Roman style pizza. I would love to see your take on the style.