This Is The Most Airy Pizza Dough In The World
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- Опубликовано: 1 окт 2024
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Today i show you how to make in a very easy steps the best pinsa romana recipe, perfect for home and business. the full recipe of this magical pizza is on the video pleas watch the whole video
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Please comment below if you have any questions 
Хобби
Did you guys ever made this type of pizzas?
Please remember to watch all the way the videos
NEVER heard of but WOW 🤤
Haven't made it. I've ate it. Loved it. For sure want to make.
I love the oven and the mixer - how much are they? DO you have a link to Amazon?
No, but I want to!
You're also starting to get new subs it seems. Getting closer to 1M
I have! It’s hard to do with a kitchen aid / planetary mixer. You need to vary the speed a lot, add water slow, and/or stop to cut up the dough so the water falls into a cavity in the dough instead of coating the bowl and letting the dough ball just spin. Anyway, I’ve done it 3 times, 20 total pinsas.
So happy to see you have a beautiful studio. You’re so happy and energetic. Don’t let the commercial part of education us get you down. This IS you ur business now. No pizza places. Thank you for keep going! Teaching us. NO SECRETS! The enjoyment of making Super soft dough! As we press the air out to the edge, our fingers feel like we’re working in a cloud. Mille grazie Maestro!!!
I made a tiny pizza today, trying to follow your 100% poolish instructions, and when it was done, I squished the crust like you do, to see if it was "soft and crunchy". YES, and the bottom looked just like they one you did today. Did you hear me thanking you?
Vito is the best ! I live far from ppl in the mountains and thanks to him i have great pizzas again every weekend. GRACIAS VITO !!
Hi Vito,
You've got to record a film about Dough Mixers
What is the make which you're using now?
That pizza dough looks like a big mozzarella, zizzona di Battipaglia😂.
Damn it , final result is awesome. You always make me hungry.
How many ways are there to make pizza dough? According to you there are 1500?
Vito - I truly thank you for sharing your knowledge & experience! However, many of us only have Kitchenaid mixers & can not afford "the best mixer on the market". I really want to support you & see you succeed, but please keep your audience & their resources in mind when you make your videos.
Yes I only have a KitchenAid mixer myself so maybe you can advise on how long to mix
Some of us only have a 20+ year old Cuisinart food processor!
He has lots of other videos that use a KitchenAid mixer. It's the same exact process and same results, just different mixer. This just happens to be a commercial dough mixer. He said about 8 minutes or so on medium+ speed is about the same as 15 minutes of hand kneading. You need to check it, of course, but it's a good approximation.
Toss out the old standard angle dough hook and get one of the new spiral hooks. They are light years better and now KitchenAid is switching over to the new design. The dough "walks" up the old hooks and gets all over it, while the new style spiral hook keeps it down in the bowl like these commercial dough mixers.
If you want to make this by hand i can recommend "Mile Zero Kitchen" videos on roman pizza.
Every time I see your joy and passion about pizza - I get more motivated to do the same :)
When you ask everyone for their reaction and all you hear is *crunch, crunch* mmm, that's a good sign.
Where can I find this mixer? And may I ask how much it runs? I can find one for around $500 but it is only one speed.
This looks like a sunmixer from italy, they start about 1500€ for the smallest series. I think the mixer for $500 will do the job as well.
He reviewed this mixer a while back on a video. I don’t recall it being very expensive at all@@SmallGreenBean
I am looking to upgrade to a spiral mixer but the one in $500 is the Chinese with 1 speed and I am not that confident on that one, especially for high hydration.
Where is the video about this mixer I looked already 😢
Where can you buy the pan you used in this video???? Do you have a video talking about your new pizza studio???? Thanks
Thanks to you, I bought a Puglisi P5 VV3, 110 volt mixer. I use it all weekly for mixing pizza dough, sourdough bread, baguettes, and other yeast recipes. I still use my Kitchenaid 7 qt. Pro mixer for everything else. There is a place in my kitchen for both.
Been working at me craft for 3 weeks now. All by hand. Thanks for all the shared secrets... What brand mixer and model is that? How many quart bowl is that? Do you have a video on mixers/equipment that could be used at home? I've seen some "inexpensive" sprial mixers on amazon just not so sure they would hold up. Thanks again.
Wonderful to see your friends at the end enjoying the Pinsa Romana. Evan better to see your Papa at your new studio. This Pinsa is very airy compared to his favorite Bari style. He looks very happy. Share the love of pizza.
Vito when are you coming out with a cookbook that covers all your pizza doughs techniques and pizza and things made with pizza dough. Like this one would be an great one.
So could find the pizza tray to cook this pinsa romana
Man! I need this in my life. Going to try this, hopefully with the same success.
I love watching your videos. I always learn so much. I was wondering if you have considered making some short videos as well, around 7-8 mins? That way, I can watch the shorter clips and still support your channel when I have limited time. ❤
Maybe one day!
Nice! Been waiting for a recipe like this!
Me too!
This pizza dough is insane . The most delicious pizza dough I have ever tried . Thank you so much for the recipe .
Good morning my best pizza chef and teacher.
You must have read my mind. I was just hoping our beloved selfless Vito will show us how to make this dough.
You mentioned that we will not get the same results using the KitchenAid machine which I always use. Does that mean even if we have the kneading hook.
Thank you very much for all you do.
May God bless you and prosper you.
PS I will be making it this weekend. 😊
Ciao Vito! Could you please add a link to the pan you used? Thank you!
Wow!You're mean!
You are making me dream of that pizza, Lucky people!💝😋
It is pizza time again for me. I don't make pizza over the summer, as it is typically 100F on a daily basis - just not an environment to heat the house for pizza.
That’s beautiful!
Thanks for sharing your knowledge and keeping no secrets, Vito. I hope one day you'll be historically known as the man who brought better pizza to the world and everyone's homes.
We love you, Vito.
It would be nice if the recipe is included in a printable form. Some channels have links to recipe that can be easily scaled up and down. The pizza looks very nice but size is on the big side. Having a recipe that targets 1kg of flour would be good because it would easily scale up and down.
can you add a link for the mixer
👍
Amazing tutorial and video Vito, couldn’t make the event this coming Sunday but please host more in LA and invite us! Maybe a NY one too
Looks absolutely delicious. Wish I was there to try it. Vito you are amazing
16:29 Where are the scissors ?? Gotta keep it traditional
YES!!! ...first view and like for the Maestro 🙂
Pinsa Romana - I saw that on the menu of a Munich based restaurant. Will definitely try to make it. Thank you
I actually bought Pinsa recently and made pizza with it. It was heavenly. And I can make it?! Thank you for the recipe and tips 😍
I cannot believe that this guy did not win the pizza shootout 😡😡😡😡.
He still is one of the best in the business 😋.
Ah Vincenzo Capuano with you in this video, all the way from Naples !!
Fighissima la pizza ma *mortazza, burrata e pistacchio* c'ha sbragato er cazzo
Vito, you never cease to amaze us with your pizza skills. Thanks for all the great pizza you teach us to make! And you never forget the most important part, that it comes out soft and craunchy!!!
Please could you share the details of the mixer you are using Vito?
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잘 배우고 갑니다
비토 건강한 피자 고마워요❤
Ciao Vito, what a wonderful video, great energy and amazing people. I received your master class as a gift and cannot wait to start. May I please ask for a link for the mixer? Also, what’s the difference between Pinsa Romana to Roman Pizza ala Teglia? Grazie Mile!
I use a 7 L kitchen aid but am upgrading to a 7L kitchenaid special for dough mix (looks like the one you have.. 😮😅😅😂 MY WIFE HATES IT BECAUSE TAKES LOT OF PLACE IN THE KITCHEN 😂😂😂🤣 🤣😂😂🤣
Do we dare to call this focaccia?! :p This looks soooo good!
Isn’t pinsa made with a mix of wheat, rice and soy flours? Is seems more like a pizza alla pala.
You are right….
Looks great! - Alex @FrenchGuyCooking just bought an ooni oven and I saw him making a lot of mistakes! Please help him Vito :D
What model is your mixer in the video?
IFE Countertop spiral mixer 6 Kg PINA 10 MO variable speed variant
What kind of spiral mixer are you using. Would like to purchase one in Australia
Bruce
coming soon.....
Holy high hydration dough!!!..... 91%!!!!......I gotta try this 😂. It's practically a poolish lol.
You never told anyone the brand of the mixer or where to buy it
It’s his own brand, autentico 8 liters, it’s listed for 1000 usd or 930 euro before shipping
this is so helpful and easy thank you Vito!
A-Z is a trademark of Zlatan Ibrahimovic please do not use his trademark otherwise he will send you a paper from his lawyers from his company Unknown AB.
Support system is so important. I'm happy you have Papa standing in the wings for his Bambino. Bellissimo!
Never a moment waisted viewing you Vito.
ayy nice
SOFT and CRUNCHY ❤️ Vito the pizza we all make by HAND is at least 10x better than using a machine 😉 But I understand the commercial pressure 😅 Stay strong and pizza brother and keep feeding us the secret free videos 💪 🍕
Comes so much better with mixer. I tried both
It’s “crounchy” ❤️
What mixer is that?
I like how Italians say "melt the yeast"! 😁 In English it's "dissolve", because melt usually means "to liquefy with heat", but maybe the words "dissolve" and "melt" are the same in Italian? Sciogliere?
Keep up the great work Vito!
Good point there! We also have the verb 'dissolvere'. It's actually the origin of the English word 'dissolve' but strangely enough, we use 'sciogliere' = melt for the yeast.
In italian you can say "dissolvere" or "sciogliere". And "sciogliere" has the same meaning like in english "to melt" but also used to dissolve something in a liquid
This looks like it can be made at home without the need of a 950F oven. Can't wait to try. 🎉
da che mondo è mondo la pinsa contiene anche farina di soia e di riso... questa è una pizza in teglia.
guys this is not what he says. the real PINSA ROMANA dough has to have also soy flour and rice flour for being called like that. THIS IS NOT PINSA ROMANA! this is pizza in teglia!
Hi Vito,
I love you videos, and all the pizza-related food you prepare.
I have tried follow your recipes several times, but I always get far behind the results from your videos.
I was wondering if it could be due to me trying to down-scale the recipes amounts for home.
So, could you make more videos for 2~4 people? Such as the one you did about how to make the dough ball.
Also, with all due respect, how is it that you are not fat?
Thanks! 👍🏻
Been going down the rabbit hole lately, and I'm curious what the difference between this and Detroit Pizza is, other than toppings of course.
Seems like you just make focaccia (basically high hydration pizza dough with added olive oil), then add toppings at initial bake or as a flash bake at the end.
You're my favorite pizza master ❤
Vito! Molto grazie for this recipe and tutorial. My cognato in Perugia used to make this style of dough by hand when I visited their Inn. I thought I paid attention when he made it but could never get the same results when at home in Canada. So I cannot make this with a KitchenAid mixer? What is the point of the video as many people don't have commercial dough mixers?
Hi Chef I'm from India and in India most of home oven maximum temperature is 250 C° only what to do for making pizza or hydration level please make video or give suggestions it's very helpful for all Indian viewer's thanks
Vito thank you for sharing your knowledge. You’re amazing. What’s the make/model of the dough mixer you’re using in this video? Please and thank you
It’s hard to follow the measurements. My scale is customary, not metric, and my conversion table is wrong about everything. Here in America, grams and liters are for heroine and soda pop, not cooking and baking 🤦♂️
Today poulish...
Tomorrow (DOMANI) PIZZA... 🍕
We need link for the mixer 😁👌
❤my first comment chef
Using a kitchenAid makes lovely soft dough for pinca Roman dough by using the dough hook first the. and half way through before adding the rest of the water change to the K Paddle for beating when adding the last of the water works perfectly imo with great gluten …TRY IT
Vito, I love your videos and i learned a lot from you, i think you explain very well and you are giving high quality content, but having said that, i want to mention that when you post videos using an automatic kneader, you are leaving out the mayority of your audience, because normal people don't have an automatic kneader. I don't have one, and for example, i don't know how i would approach making this pizza without it. It would be great if you also gave instructions on how to make the pizza without the automatic kneader, more specifically in high hydration doughs.
Bella Storia Vitò😎🤙🚀🚀🚀🍕
Però sono di più di 5 Grammi di lievito che fai vedere ❗️❓🤔
Find a more reasonable mixer for the house if a Kitchen Aid somehow is no longer relevant. Although there is no link for it, I would imagine it's very expensive. Also, who makes 25 pizzas on a regular basis at home?
What brand amd size is that dough mixer?????
coming soon......
GUYS ITS AN "AMPTO PINA SPIRAL MIXER" youre welcome
Loving this new format of videos Vito. Keep up the great content!!
Can I work on ur kitchen as a subscriber, I'd like to eat everything what are u cooked 😂
How's the Pizza guys?? Crunch...Munch....Crunch....Buona!
Hmm I've been told the important characteristics of pinsa are the mix of wheat, rice, and soya flour and the addition of sour dough.
I mean this dough is the same as focaccia dough?
Oooo I’m gonna start my dough
It’ not pinsa, pinsa is mixture of rice, soya and wheat cooked on the oven floor. You are making pizza in teglia, a traditional Roman pizza which is sold al taglio in bakeries and pizzerias
It looked to me as if you placed the dough top-side down over the semolina, right?
Idemo Vito, brate najjaci si 💪
That pizza looks amazing and is so unique. The crust, the mortadela and the pistachios , man I have to make this. Excellent Job again Vito
Vito brother, Any chance of sharing Pizza with thin crunchy base?
Look up his video „my dads secret pizza“. His dad makes pizza roman, a thin and crunchy pizza
@@thisprejudice Thanks mate.. will look into it.
Where can I buy that mixer? Or what brand is it?
It's a Famag
❤❤❤
What kind of flour you use here ?
just 00 and semolina
What name and type are the long rectangular pizza pans and where can I buy them? I guess your video is not A-Z at all
What type of semola?? Fine or. Coarse?
Preferably fine semolina, but I imagine you can still use the coarse type, you just have to let it spin in the mixer a little longer.
I only have a kitchen aid , if half the quantity of the ingredients would that work ?
Watching all your videos to the end ;) 👍
hell yeah! pinsa romana!!
Здравствуйте Вито Лакопелли. !!!!! Меня зовут Максат Я из Туркменистана. Я много смотрю ваше видео. Очень люблю ваше пицца. И постараюсь делат как вы но не получается. Как у вас. Дайте мне пожалуйста рецепт на 3 кг муки и 5 кг и 9 кг. Каждого отдельно. Я незнаю сколка грам дрож сыпать. Для теста пуулиш. Пожалуйста 😊😊😊😊
I tried to make the pinsa before but the video was not as in depth as your video so I will try again. Also vito my dough machine has only 1 speed will this be a problem
Is Antimo Caputo Semolina Flour good for this dough recipe?
That is a cool studio and staff. Thanks for always sharing us your techniques. you are an amazing chef
What is the brand of the mixer again?
coming soon :)
hello can use vegetable cooking oil instead of expensive olive? can use pepperoni?oter meat?thanks
Vito I want to buy a vito chef jacket for ireland for my small business
What is the DOUGH MIXER brand?
Hi, what make / model is your dough mixer? Thanks
first thank you for share your experience : my a question is the percentage of the poolish from total Weight of flour or weight of water ?
Tengo hambre!!
What brand and model
Mixer is that? Performs exceptional