This seems to be the way to go for me. Now I can have crusts made up and everyone can make their own pizza, saving time and without all the mess. In the past I generally gave in to what everyone made to save time. But now, I can finally make and enjoy my own Canadian bacon and PINEAPPLE pizza! You’re the best Vito!!
I agree! We have pizza night and everyone can make their own and I cook them in the outdoor oven. People make them with too many ingredients, let them sit too long (sticky on the counter), break the dough, get sauce underneath etc... With this method, I gave them a half bake crust and said do what you want. I cranked out 10 pizzas without a disaster. I didn't have to worry about excess flour burning in the over either!
This is the best method for make your own pizza on pizza night. No mess, I don't have to worry about getting a pizza on a peel! Cranked out 10 pizzas in a small outdoor oven no problem! Everyone loved it!
You are definitely my go to for pizza information. We do pizza every Sunday and I’ve used a handful of your dough recipes and they are all great. Keep the content coming. Love your work.
Enjoy all your videos. I cook my pizzas outside on my Weber Master-Touch 56cm Charcoal Grill here on the island of Phuket in SW Thailand. Many thanks for all the tips…..: )
I always experience a wide array of emotions watching your content. The visuals are so good I find myself capturing screenshots throughout. I'm so glad that you credited Eternalised. You're both doing amazing work
Thank you very much. I have question/suggestion: what about putting a mild weight in the middle to simulate the ingredients when par baking? I'm thinking if the pizza is 10" one could use a 8" o 9" disc or plate so the center ir flatter and the exterior rises more.
I love it! What I do is use a gas blow torch to give the cheese and crust a little colour so not to overcook the base. Love the channel and looking forward to the next one 🎉
This is awesome!!! I will use this instead of freezing leftover dough!! I think I'm going to try breakfast pizza with this method. Great for back to school!
Terima kasih atas sharing ilmunya.... Vito yang penuh semangat dan kebahagiaan saat membuat pizza,,,,vibes nya terasa sampai ke sini. Saya mengikuti channel Anda sejak lama. Dan jadi tahu cara membuat pizza yang mudah tapi tetap enak berkat tips² dari Anda. Terima kasih Vito .. Salam dari Indonesia 🇮🇩 Terima kasih
Hey Vito, i was waiting for this topic for so long. Thank you so much. Your work is amazing. I wish i could buy your Master Class, but im brazilian, so you can imagine. Come to Brazil to teach us. Thanks.
Another great pizza (how to) video, Vito! Definitely going to give this a try. Wondering if you could do another one using your most popular recipe using Poolish …doing the same process you used in this video, that is, pre-cooking & then freezing them, etc?! Very curious to know IF the end product taste as good or close to the fresh made versions? Thanks again for taking the time to share your gifted pizza recipes!!
No comeré pizzas todos los dias pero me salvas la vida para cuando salgo a trabajar y necesito probar algo delicioso y no perder mi tiempo haciendo la masa desde cero.Gracias maestro por tu ayuda.❤❤❤
Love your channel and congratulations on what you've done with it. I love pizza, but unfortunately I have a wheat allergy and can not eat traditional pizza without big problems. Is there a way to create the best GF pizza with xanthan gum?. If not, you're still one of the best I've seen make this delicious meal❤.
Hi thank you for the video, how long should I wait after taking the frozen base from the frizer and put it into the oven? Is it the temperature important to cook a frozen base? I have a stone oven around 320°, maybe too much?🙏
Great vid! Just like the Bobali convenience , except not horrible. Real par baked fermented dough! Cook-ed tomato. Vito's accent always makes me smile. I also like how he says swauce. Now I say it that way for fun. 😁
TANK YOU SO SO MUCH FOR GIVING YOUR SICRET HOW BE TALENTED YOU ARE AND VERY UNIQUE AND HAVING THE BEST HEART TO SHARE YOUR TALENT AND MAKING Magic You are so Honest to share your talents!!!! All the best for your family!!!! 🖼️🌟☀️🍀🙏💰
Hey Vito, I makes the pizza's the last day, but there is a mistake in the recipe in the description in the video it's good but in description the flour is half of the video in grams
wow Vito thank you for this golden info. do you think it is possible to also freeze Neapolitan pizza in the same way ? and this method will not work with poolish ?
We are having a party for about 40 people and using the Gozney so everyone can make their own pizza. Can I pre-make the pre-baked dough and freeze it? I would like to have all of the prep done before the party and just pull out the dough the day or hours before then shape each one and top before they go in the oven. Thank you for your videos! I have learned so much and we have fantastic pizza now. :)
@@lyndao8300 Can you post the link to the video please? I have a large WFO. When I fire it up, due to cost and time, I would like to also par-bake 15 or so bases and freeze them so that I can have them on hand when the family wants quick pizza for dinner. I have done it before, but maybe I over cooked the bases the first round and they are quite dense and hard (kids love it when they are fresh - not so much second time baked).
@@mcminecraft9203 Let me know how the par bakes go. I made 60 dough balls, froze them, put them in the fridge the day before and put them in dough boxes about 4 hours before use since it was cold and wet outside. Dough turned out great.The pizza oven had a hard time keeping temp through 45+ pizzas (Gozney Dome/wood fired). That was a bit disappointing. A few underbaked centers. But all in all, a good deal. Have been pulling the rest out here and there for 2- 3 pizzas and they are great. Good luck
@@lyndao8300 Hearing up a Gozney for a few pizzas is doable.The challenge I have is mine is a 1m internal wood fired pizza oven and takes 45m-1hr to get to temp. I'll let you know how I go.
Can this method be applied to the Neopolitan style so the the center of the pizza base thinner? In other words, as the base is prepared, can the center be stretched a bit more so that it doesn't end up so much like Focaccia?
Ciao Vito, on your recipe in the comments the amount of flour should be 800gr rather than 400gr and you didn’t add the second yeast addition, can you clarify?
Grazi Vito! Another great video and will give this a try so I can stock up my freezer :). Just a quick question, though: Can you mix the dough without the aid of a kitchen-mixer? I dont have one, and dont realy feel like having to buy another (big) machine that will take up too much space. So I'm hoping the dough can be kneaded/mixed by hand.
amigo, the notes are wrong it is 800g of flour not 400g (in the video is correct) I did is as the notes and was too liquid then review the video and it was the double of flour:) thanks for shearing
You think with this method you’ll eat pizzas everyday?
Pizza every day!
❤❤❤❤
Everyday! Twice on Saturdays!!
This is excellent! Now I can give a bunch to my kids, so they can make it themselves! They complain I’ve ruined them for any other pizza 😂
If I could ever make the crust "Soft & Craunchy" like you? I absolutely would eat pizza every day.
Much respect, Vito, for how you cover so many topics and avoid being "Pizza Purist" alone.
This seems to be the way to go for me. Now I can have crusts made up and everyone can make their own pizza, saving time and without all the mess. In the past I generally gave in to what everyone made to save time. But now, I can finally make and enjoy my own Canadian bacon and PINEAPPLE pizza! You’re the best Vito!!
I agree! We have pizza night and everyone can make their own and I cook them in the outdoor oven. People make them with too many ingredients, let them sit too long (sticky on the counter), break the dough, get sauce underneath etc... With this method, I gave them a half bake crust and said do what you want. I cranked out 10 pizzas without a disaster. I didn't have to worry about excess flour burning in the over either!
This is the best method for make your own pizza on pizza night. No mess, I don't have to worry about getting a pizza on a peel! Cranked out 10 pizzas in a small outdoor oven no problem! Everyone loved it!
I love it that you use Celsius! ❤😊
You are definitely my go to for pizza information. We do pizza every Sunday and I’ve used a handful of your dough recipes and they are all great. Keep the content coming. Love your work.
Thanks for this recipe, i always made fresh dough a day before. I learned to make pizza dough based on your videos! 10:56
Just what i was looking for! I now have pizza every day! Thank you Vito!
Champion! Thank you for sharing🙏🏻
Amazing! I’m ready for my daughter’s pizza party! Thanks Vito 🤗❤
That's good idea! We can get the Pizza Bases whenever we want! Thank you Vito! You are the Best!👍👍👍
Enjoy all your videos.
I cook my pizzas outside on my Weber Master-Touch 56cm Charcoal Grill here on the island of Phuket in SW Thailand.
Many thanks for all the tips…..: )
I always experience a wide array of emotions watching your content. The visuals are so good I find myself capturing screenshots throughout. I'm so glad that you credited Eternalised. You're both doing amazing work
Perfect Vito! Been looking how to do this and you taught me. Thank you!!!!
Thank you very much. I have question/suggestion: what about putting a mild weight in the middle to simulate the ingredients when par baking? I'm thinking if the pizza is 10" one could use a 8" o 9" disc or plate so the center ir flatter and the exterior rises more.
Wow this was a very nice video! Thank you for the idea. I have no balcony or garden and this frozen pizza is perfect for my evenings after work!!
I love it! What I do is use a gas blow torch to give the cheese and crust a little colour so not to overcook the base. Love the channel and looking forward to the next one 🎉
This is a great video and even a greater idea! Perfect for a kid's pizza birthday party!!
You are made to be the real Pizza man and a teacher, All your videos are amazing, thanks for sharing
This is awesome!!! I will use this instead of freezing leftover dough!! I think I'm going to try breakfast pizza with this method. Great for back to school!
Excellent as always! I would love “soft and crunchy in the same time” on a T-shirt.
Terima kasih atas sharing ilmunya....
Vito yang penuh semangat dan kebahagiaan saat membuat pizza,,,,vibes nya terasa sampai ke sini.
Saya mengikuti channel Anda sejak lama.
Dan jadi tahu cara membuat pizza yang mudah tapi tetap enak berkat tips² dari Anda.
Terima kasih Vito ..
Salam dari Indonesia 🇮🇩
Terima kasih
I am making it now. Greetings from Sweden.
Oh my goodness how are you? Hi to you and your family. God bless. Great videos as always.
Hey Vito, i was waiting for this topic for so long. Thank you so much. Your work is amazing. I wish i could buy your Master Class, but im brazilian, so you can imagine. Come to Brazil to teach us. Thanks.
Hi Vito, It looks like you're cooking the pizza on the top position of the oven? And are you baking or using the broiler? Thanks in advance!
Good video, definitely going to help with late night cravings
Your videos keep getting better and better Vito! Amazing work and tutorial -
Another great pizza (how to) video, Vito! Definitely going to give this a try. Wondering if you could do another one using your most popular recipe using Poolish …doing the same process you used in this video, that is, pre-cooking & then freezing them, etc?! Very curious to know IF the end product taste as good or close to the fresh made versions? Thanks again for taking the time to share your gifted pizza recipes!!
I did this method with poolish- no problem. Recipe doesn't matter.
thank you so much for this! Excellent video
Hi Vito, it's possible to cook pizza with tomato in the first time and then put in the freezer.
Bye from Italy
No comeré pizzas todos los dias pero me salvas la vida para cuando salgo a trabajar y necesito probar algo delicioso y no perder mi tiempo haciendo la masa desde cero.Gracias maestro por tu ayuda.❤❤❤
this is very common here in argentina! we call it pre-pizza. You can even buy them in bakeries so that you put whichever toppings you want
Great idea. Will definitely try it out soon.
beautiful! i personally love the process of making pizza but this just makes everything so simple and delicious
Can you do one on frozen pizzas for an outdoor oven like an ooni or similar 😊
Vito. Love your videos. Are watching them all again to help save your channel.
Love your channel and congratulations on what you've done with it. I love pizza, but unfortunately I have a wheat allergy and can not eat traditional pizza without big problems. Is there a way to create the best GF pizza with xanthan gum?. If not, you're still one of the best I've seen make this delicious meal❤.
The machine sounded and shaked as it would explode every second ;-). Thanks for the video Vito !
Hi thank you for the video, how long should I wait after taking the frozen base from the frizer and put it into the oven? Is it the temperature important to cook a frozen base? I have a stone oven around 320°, maybe too much?🙏
Great vid! Just like the Bobali convenience , except not horrible. Real par baked fermented dough! Cook-ed tomato. Vito's accent always makes me smile. I also like how he says swauce. Now I say it that way for fun. 😁
I've been waiting for this process from you fot long time. Thank you so much!
Great video!
Great thank you Vito. Can I ask why you only stretched the dough to 10 inch rather than 12 inch?
I'm wondering same. Why stretch technique different than normal
He usually makes the dough ball 280g but this time it’s 250g so he didn’t stretch to. 12 inches but 10 inches
TANK YOU SO SO MUCH FOR GIVING YOUR SICRET HOW BE TALENTED YOU ARE AND VERY UNIQUE AND HAVING THE BEST HEART TO SHARE YOUR TALENT AND MAKING Magic
You are so Honest to share your talents!!!!
All the best for your family!!!!
🖼️🌟☀️🍀🙏💰
Chef. A question. When resting the dough, right before you ball it up, what would be the reason it doesn't double in size? Not kneading enough?
Gotta try out various varieties of pizza with this method. I can see this making for a killer frozen Chicago tavern-style pizza.
Thanks for the video!!
Great Vito 👍! also 90% hydration Sourdough Foccacia someday
Hey Vito, I makes the pizza's the last day, but there is a mistake in the recipe in the description in the video it's good but in description the flour is half of the video in grams
Awesome, is the frozen pizza cooked on the grill or on a stone?
wow Vito thank you for this golden info. do you think it is possible to also freeze Neapolitan pizza in the same way ? and this method will not work with poolish ?
Great job Vito, Thanks!!!!!!
Hey Vito, is it possible to make Frozen Pizza bases with Polish as well?
Magnifico maestro
I have two questions: what temp to cook if using an Ooni pizza oven? Are you using active dry yeast or instant dry yeast?
Instant, always cool water
i wanna see you make pica burek, we love eating that in balkan.... its like "burek" but with pizza ingridients.
Great video Vito, keep at it.
Taco pizza! Cupping pepperoni! Breakfast pizza! LET'S GO!!! PIZZA IS LIFE!!! My recipes for you. Anytime.
Can we freeze and cook the pizza in the same way (straight from the freezer) using Poolish or only this Biga recipe?
Omg que maravilla
We are having a party for about 40 people and using the Gozney so everyone can make their own pizza. Can I pre-make the pre-baked dough and freeze it? I would like to have all of the prep done before the party and just pull out the dough the day or hours before then shape each one and top before they go in the oven. Thank you for your videos! I have learned so much and we have fantastic pizza now. :)
Never mind. I finally found the video that shows how to do this. Thank you :)
@@lyndao8300 Can you post the link to the video please? I have a large WFO. When I fire it up, due to cost and time, I would like to also par-bake 15 or so bases and freeze them so that I can have them on hand when the family wants quick pizza for dinner. I have done it before, but maybe I over cooked the bases the first round and they are quite dense and hard (kids love it when they are fresh - not so much second time baked).
@@mcminecraft9203 Let me know how the par bakes go. I made 60 dough balls, froze them, put them in the fridge the day before and put them in dough boxes about 4 hours before use since it was cold and wet outside. Dough turned out great.The pizza oven had a hard time keeping temp through 45+ pizzas (Gozney Dome/wood fired). That was a bit disappointing. A few underbaked centers. But all in all, a good deal. Have been pulling the rest out here and there for 2- 3 pizzas and they are great. Good luck
@@lyndao8300 Hearing up a Gozney for a few pizzas is doable.The challenge I have is mine is a 1m internal wood fired pizza oven and takes 45m-1hr to get to temp. I'll let you know how I go.
Can this method be applied to the Neopolitan style so the the center of the pizza base thinner? In other words, as the base is prepared, can the center be stretched a bit more so that it doesn't end up so much like Focaccia?
Yes, of course! I did it.
Can you freeze it with ingredients ? How long between taking it out of the freezer and into oven?
Can you show how to do it without a Mixer? & convert to Imperial measuring for the folks in the USA?
Much appreciated 😊👍
I'm in the USA, always use Metric to get the appropriate hydration rate. Without a mixer, any of Vito videos without a mixer will work
Maravilha !adorei
Adorei o vídeo.
Amazing, thanks for the info Vito ❤
Ciao Vito, on your recipe in the comments the amount of flour should be 800gr rather than 400gr and you didn’t add the second yeast addition, can you clarify?
Something's missing. One place says biga 400g water, 400g flour, on screen 400g water, 800g flour, then another 200g water. 75% hydration?
It's 800 gr of flour. There's a mistake in description.
Water is always 50 percent of flour. Example if you use 1000g of flour, you’ll use 500g of water for the “Biga” recipe
Any chances for Alfa Forni Portable or 2 Pizze review? :)
Did you add more yeast after the 24 hour fermentation?
How long will expired 00 pizza flour be good for?
My oven can heat up to 270 C. Can i use that temperature?
Where can I watch your cooked sauce recipe video?
Adorei
Vito, can you also show us how to make tomato sauce with fresh tomatoes (in 2 ways) ? And if this will be the same as the tomato sauce from the jar.
Adorei o vídeo 🎉
Almost 1M subscribers!!!
Pizza sempre será gostoso de saborear
Can you explain why to use different stretch? Could you still do normal 3 finger press air to cornicione?
Adorei o video ❤
Muito boa ele faz esses furos na massa❤❤❤❤❤
Love to se you make pizza in a rotating gas-oven. Like Witt etna rotante, Morsø forno spin or other brands…
Adorei o vídeo
Oh man...making dough using BIGA is tough without an electric mixer!! Next time with poolish for sure 😂.
Bravissimo sempre
Grazi Vito! Another great video and will give this a try so I can stock up my freezer :). Just a quick question, though: Can you mix the dough without the aid of a kitchen-mixer? I dont have one, and dont realy feel like having to buy another (big) machine that will take up too much space. So I'm hoping the dough can be kneaded/mixed by hand.
how did it turn out doing with hand?
Is it possible to make similar bases for Neapolitan pizza?
If you do not have a mixer, is it possible to make it by hand?
The recipe for Biga listed above is incorrect---it should say 400 ml water : 800 gm flour 400w+400f would be poolish not biga.
Thank you! Good catch!
Thanks Vito! What’s the name of the mixer you are using?
amigo, the notes are wrong it is 800g of flour not 400g (in the video is correct) I did is as the notes and was too liquid then review the video and it was the double of flour:) thanks for shearing
E pode fazer de qualquer tamanho❤❤❤❤❤❤❤
Can i make the dough with poolish instead of biga?
can you bake this method with a frozen neapolitan style with poolish?
Perfeicto ❤
Vídeo top.
Did you say cook the tomato? How long?
“The perfect pizza (…) from frozen pizza dough.”