How to Make The Ultimate Sourdough Pizza Napoletana ⎮ LIEVITO MADRE
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- Опубликовано: 9 фев 2025
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In this video i show you how to make a real Pizza napoletana like a pro, at your home, with Mother Yeast.
This is a guide a lot of people have been asking me to do for a while. I really hope you guys find this helpful and you will remake it soon. Everyone's always asked me what my secret was to such an amazing Pizza dough. The process is actually really easy to do. Feel free to comment on here or DM me on Instagram with any questions you might have about making this! Also feel free to send me pics of your Pizza. I love seeing you guys getting into this Pizza life!
DONATE $ 1paypal.me/pool... TO SUPPORT AND HELP ME WITH A PROJECT :)
italiano
In questo video ti faccio vedere come preparare una vera pizza napoletana come un professionista, a casa tua, con il lievito madre.
Questa è una guida che molte persone mi hanno chiesto di fare per un po '. Spero davvero che voi ragazzi lo troviate utile e lo rifarete presto. Tutti mi hanno sempre chiesto quale fosse il mio segreto per un così incredibile impasto per pizza. Il processo è in realtà davvero facile da fare. Sentiti libero di commentare qui o DM su Instagram con qualsiasi domanda tu possa avere su come farlo! Inoltre, sentiti libero di inviarmi foto della tua Pizza. Adoro vedervi entrare in questa vita da pizza!
spanish
En este video te muestro cómo hacer una verdadera pizza napolitana como un profesional, en tu casa, con Mother Yeast.
Esta es una guía que mucha gente me ha pedido que haga por un tiempo. Realmente espero que lo encuentren útil y lo rehacerán pronto. Todos siempre me preguntaron cuál era mi secreto para una masa de pizza tan increíble. El proceso es realmente muy fácil de hacer. ¡Siéntase libre de comentar aquí o enviarme un mensaje de correo electrónico en Instagram con cualquier pregunta que pueda tener sobre hacer esto! También siéntase libre de enviarme fotos de su pizza. ¡Me encanta verlos entrar en esta vida de Pizza!
arabic
في هذا الفيديو ، أريكم كيفية صنع بيتزا نابولي حقيقية مثل المحترفين ، في منزلك ، مع Mother Yeast.
هذا دليل كان الكثير من الناس يطلبون مني القيام به لبعض الوقت. آمل حقًا أن تجدوا هذا مفيدًا ، وأن تعيدوا صنعه قريبًا. لطالما سألني الجميع عن سر سر عجينة بيتزا مذهلة. العملية في الواقع سهلة حقا. لا تتردد في التعليق هنا أو أرسل لي رسالة على Instagram مع أي أسئلة قد تكون لديك حول عمل هذا! لا تتردد في إرسال صور البيتزا إليّ. أحب رؤيتكم يا رفاق تدخلون في بيتزا الحياة!
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please comment below if you have any questions
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Vitto, my wife hates you, she says you created a monster. I've been making pizza, focaccia and bread twice a week for the past three months and she's cleaning up after me. lol. Love your recipes. Keep up the bona jobba, my friend.
My wife feels the same way 😂
That makes 2 of us
My wive makes me clean it myself. 🧐 I clearly am doing something wrong!
Same, I've been making pizza twice a week, for the day and the next, for the last couple of weeks. It is pretty good already but I haven't made the perfect pizza yet. There are always things to experiment with, like different flours, hydration, mozzarella and so on. I feel the weakest point is the oven, but pre-baking with tomato sauce helps quite a bit. It's just that now you need to get two timings right.
I do clean up after myself but leave the dishes to her and she's quite happy with the arrangement, she gets a good pizza out of it after all.
Sir Diealot i have a electric pizza oven G3 Ferrari di napoli. The pizza is ready in 2 to 3 minutes. Nowadays they are not to expensive. About 120 dollars/115 euro.
Vito - I’ve bake bread for 51 years & made pizzas from scratch for 26 years - this week I made my 1st sourdough pizza. It’s The Best I’ve ever made - following your recipe/methods. My photos won’t post of the puffy/airy crust - what a treat.
You’re Amaizng - Tom
"Welcome to the best pizza channel!"
Yes. This is really the best pizza channel on youtube
x2! 👍
Thank you for the mother yeast impasto lesson. My teacher in Piemonte rejected the idea. He thought it was too acidic or sour. I'm from San Francisco. Sourdough is a way of life here. My teacher was so wrong!
Vito: Dough is like a woman.
Vito 2 minutes later - slaps the dough.😀
right
😄
I falled in love to make pizzas since I met your Channel.
Thank you Maestro !!! 💚🤍❤ 🇨🇵
Yay! Great share! I love Pizza Neopolitan! But I make mine different because I don't own pizza stones or a wood-burning oven. I use my cast iron griddle pan. In Spanish, we call it a "Comal", tortilla warmer/maker. Mine is 10" wide. And you place the comal on top of the stove on medium heat to warm up. Then after you make the sourdough pizza dough, it takes 2 days in the fridge, I then have it sitting out at room temp for 2-3 hours until it warms up. Then I make the pizza. I will stretch the crust, then place the crust onto the comal. You've got to get it right or it will snag and make a hole in your pizza. While it's cooking on the stovetop, you top the pizza with the sauce and fresh mozzarella. And the basil, unless you wanna have them fresh you add them when it comes out of the oven along with your garlic olive oil. You check the bottom with a spatula to check that it's browned some or made the leopard spots underneath. Then you put the cast iron skillet pizza into the oven on the top broiler turning it every other minute to cook the top half until it is done. And when it comes out you pull it out and drizzle the garlic olive oil on top and basil and then you let it cool for about 5-10 minutes on a wire rack or cut into it immediately and eat! So good! The charred bits are perfect and not burnt. And the dough is fluffy soft and chewy perfecto! Thank you for sharing. I love watching your videos! Take care!
Hi all, the answer is 420 grams, if you want to know how much refreshed mother yeast you should put in the dough. I saw lots of comments regards and I want to make it clear for everyone. First of all I want to say thanks to Vito and his passion in sharing with us his knowledge and sympathy ( da parte di un connazionale :) ). Regarding the math behind it this is why. In order to refresh the Mother Yeast we need : Flour [250 g] - Mother Yeast [250 g] - Water [170 g - (68% of the flour weight)]. The total weight of the Refreshed Mother Yeast is therefore 670 g. From this we have to take 250 g that we keep in the fridge as Mother Yeast for future refreshments. The remainder, indeed 420 g ( 670 - 250 ), will be used in the dough with 300 g Water, 460 g Flour, 10 g Honey, 10 g salt.
If you are asking yourself "But if you leave 420 g of refreshed mother yeast to raise, the weight will be different", the answer technically is yes, but pratically it's no, because the weight the dough will gain after only 3 hours will be related only to the CO2 trapped in the air sack and it's so tiny that it's negligible and doesn't affect the initial weight.Try by yourself, weight it before and after the raising period and you'll see :). Regarding the weight for the single pizza dough before proofing, it should be around 250-280 grams, since the total weight of the dough is 1200 ( counting salt and honey as well ). Take in count also the small amount of water loss with the raising temperature of the dough while in the machine, the small amount of flour that fell or go in the air. I usually make 4 balls, each 280 grams with this recipe
You my friend have changed my pizza game to a level so high, I almost believe I have been transported to an alternate universe. My extra 15lbs weight gain galvanizes this. Thanks for all the great tips and selflessly sharing all your pro knowledge!
I love that you make your videos in Italian and English. I am Cuban raised in Miami,and I understand what you say. I make my RUclips cooking videos in English and Spanish, so I can reach lots of viewers and also I think there are viewers that would like to learn the language as well.I often wonder if they mind.
Vito, I just saw your video on Pro Home Cooks and immediately asked this very question of using starter vs dry yeast. I hop over here AND THERE YOU ARE ALREADY THERE FOR ME!
Beautiful!! 👌
I once attempted to make a sourdough from scratch, it started out good but then gave up on it. Will beed to retry it again.
I really had to laugh at the torch lol, I started to use one at work to toast my hard rolls & french bread for my sandwiches when they took our toaster oven away from our cafeteria 😂. My coworkers thought I was crazy lol.
92 minutes for the video !! I cant wait.. thanks for sharing this!
Vitto iacopelli you are amazing love all your videos just done my first 100% Biga dough and it was frigen Awsome the crust puffed up so much like yours and full off air tasted amazing thanks for sharing your videos from Australia
Vito you are so kind to share this amazing recipe!
When Vito uploads a pizza video, you know its gonna be 🔥
Thank you for sharing your recipe. Best pizza dough ever!!!
Another great video! When I cook with my pizza stone I’ll do
The first part of the cook without the cheese like this video but instead of a torch I put the broiler on the oven for the second part and I get a nice char to crust. Keep up the great videos! I leaned a lot about pizza from you.
VITO how many grams of mother EAST did you put in the kitchenaid for the pizza dough?
Nice to see How you makes pizza 🍕 with mother yeast.
Thank you Vitto, thank you very much! I really like your master classes. I got a wonderful Levito Madre. The only thing I didn't understand was how much starter I need to take to make pizza dough. I would be extremely grateful if you would clarify this point.
It seems like he used about 150g of mother levain in this video. I have my own recipe that Inuse and I only use 100g levain.
We enjoy watching Videos with 5 Children, we will make the best Pizza in Philippines 😄🏅Thank you
I been following your videos on how to make great pizza.and now i have one week to start my own pizza business. Thank you for your sharing your knowledge Vito SALUTE! Pls continue to inspire people.godbless all
You are so uplifting.....thank you guy, all the way from Panama!!
Can't wait to see your little girl making her very first pizza
for those of you that are very confused about how much sourdough starter he actually put into this pizza recipe-you’re not alone! If you look at his ingredient list for the primary pizza dough, you’ll notice that it adds up to about 780 g. He always makes his pizza dough balls at 250 g each. so, that means he used 220 g of sourdough starter:
780 g + 220 g = 1000 g
1000 g / 4 dough balls = 250 g/ ball
You’re welcome.
That makes no sense… you’re not taking into consideration the water added…
It's 250g starter, he says so in the beginning.- 125g flour/125g water. Add starter to 300g water and 460g flour. About 73% hydration. Dough weighs 1032g with the 10g honey and 2% salt. 4 dough balls at 258g each, more or less. He doesn't say how much salt, exactly.
@@mra95662 seems like so much starter. I’ve never used that much in any recipe. I suppose that will accelerate the bulk fermentation time and that’s why he does it.
@@RRickyBobby IDK. For bread, recipes call for 10%-30% starter. I usually use 20%. I'm not a baker or a chef, and this isn't bread. Maybe acetic acid and its sourdough taste isn't what is desired for the pizza? Other info I read-The higher the percentage of pre-ferment you use the more your bread crumb will have a nice chewy texture (but it stops at around 50%). We like our bread that way, it gives you something to chew on. The sugars that are released from the flour in the pre-ferment also add a nice golden colour to your bread.
@@mra95662Take into account: Lievito Madre is normally 50% hydration, not 100%, means 1/2 water is used. Although it seems to me he makes it by about 70% hydration.
She's a cuttie, Thanks for teaching us👍❤
Hi Vito, thanks for your videos! I love them and I cannot stop making pizza 🍕 I would like to know what type of flour you feed your mother yeast as I have used mine and the crust is not so bubbly like yours! Thanks again for all your help!! 😄
Dear Vito Iacopelli. Sir. Good to see you.
Craig from England here.
I can see your Pizza with sour dough is astounding to behold.
From Craig.
Complimenti Vito, I love sourdough.. Buona giornata
Vito! This video is awesome. It would be really helpful if you had a link to a printable recipe for us.
Maestro, excellent video as they all are. Thankyou for the hard work in entertaining us. Tell us, how often do you eat pizza at home? How often would a traditional Italian family have pizza? Thanks, Nadeem from Scotland
This is the best looking crust that came out of your home oven in my humble opinion ! Maestro what would it change to have it cold fermented in the fridge for a longer period of time ?
Comes out great. I often go 48 or 72 hrs.
Nice trick vito with the burning of the corniccione!!
The Best Pizza Channel !
A good trick I found out is to use water that was boiled before hand. In some places the tap water has healthy additives in it that prevent the mother yeast from really blooming. Since I started doing this, mine has been doing great.
I tend to let that water sit while I wait for the starter to rise as we have chlorine in our water here so time to "off gas" is a good step to be mindful of.
@@krzysztofmedyna3661 I've been doing that, but only to have room temprature water. I didn't know about chlorine
@@mra95662 It depends on where you live. Most cities/municipalities can differ greatly in how they manage their utilities. To avoid figuring that any of that out, it may be helpful to boil your water for a while and just let it fully cool to room temp and test how your dough reacts to the difference.
Wishing you a life of lovely pies!
Thanks for the recipe, you are fun to watch 😅
You made the world to be crazy of Pizza. 😘
@15:15 looking at that draw opening by it self....lol he didn't move his hand at all but it opened slowly ....lol Invisible Pizza Lover LOL👍❤
Vito, Something is wrong. I think it starts when you don’t tell us the exact amount of mother yeast to use in the pizza dough. I’m assuming since the final dough balls are 250 g each for a total of 1000 g dough made. 460 g flour, + 300 g water = 760 g. Probably need to add only 240 g mother yeast. There is an extra 170 g of water which was added when we refreshed the MY (250 g original, 170 g water, 250 g flour added to refresh = 670 g of MY). Save 250 g for later in jar. Leaves you with 420 g MY in the plastic container for the pizza dough.
I am a little confused by this too?
Same here, my math also come to 420g MY
Usually is 40% of mother yeast. 1000g flour 400g m.y.
How much MY and water do you use for 0,5 kg of flour? ( or for 1 kg flour)..
Love your recipies :) Could you please add the measurements in the description like on the other videos you have?
OK
the best part of the video is the child in the background and coming in the video
Hello,Vito! If I correctly understand, have you added 420 grams of sourdough (LIEVITO MADRE) to the dough? If I'm wrong, please correct me. Thank you very much for such priceless information! You are the best!
No only 250. The rest is saved for the next pizza
I think the same because at refreshing he made 250 old sourdough+170 water +250 flour= 670 and stored 250 so I though the remaining was used what is 420 please could you clear these to us? It is the only ingredient amount used not detailed by weight at the video
@@egejo yes you are right . He used 420 g starter. Some scratch stays in the bowl however, so its a little bit less than 420 g.
Hi keep the spirit. I WAS READY FOR BED BUT ONLY HAVE A SMILE I WATCH, YOU DELIVERED A SMILEY PIZZA.OF COURSE BECAUSE I LOVE SOURDOUGH. BONA NOCHE.
Cool Yes I like to see you both making a Pizza !!
vito thank you for the master class your pizza is amazing
u r the best vitto !! greating from saudi arabia 👍🏼
Good job with just a standard oven. I just bought a real pizza oven for my backyard...I'll never go back!
Beautiful I will make my own pizza. Thank you very much very good video I just subscribed to your channel. Grazie mille! da un francese
Your pizzas always look awesome.
Amazing!!! Been trying to get that Leoparding.... Thank you for the idea Chef Vito!!! You're the best!!!
Bravissimo come al solito. Thank you for another great video and so glad you made this with a sourdough starter. I'm growing one atm and it will be interesting to see how the pizza with starter comes out. I wished you had weighted the final starter that went into your mixer to get it all accurate. Hello from Sydney Australia and I love your pizza passion and personality. Mi fai sempre ridere Vito. You are quite entertaining as I can relate to the Italian passion with all this. Ciao
17:20 so thats the secret?
Pizzaiolos kiss the Pizza before serving to their guest?
😂
Hi Vito u are the best ! I have questions is it possible to make bigga with mother yeast?
hey great video, what is the weight of the spurdough starter
you put in the dough ?
Excellent recipe 👍 pizza 👌
Chef Vito , thank you a lot you are the best In the world proud of you 💪🍕
Super Vito ! Ta pizza est fantastique. Merci beaucoup.
Hmmm nyamm nyam...😋😃👍👏perfect!
Great video - entertaining as always. I see you have an Ooni pizza peel - have you got an Ooni oven to go with that?
Thanks for this great tutorial!👍🇩🇪
You are so lucky! The Kitschen Aid HD costs the 2 times more here in germany.....😕
First off, love the energy your videos are super entertaining. Secondly, took abit to understand you are using 250g of the mother yeast/sourdough in the recipe maybe it’s the just the final editing. Lastly the pizza I made with this recipe looks totally spot on, my only question is regarding the proofing of the balls. Mine spread out and don’t really hold their shape. Is this over proofing or under kneading? I left them in the fridge overnight and then let them warm up and proof this morning before baking.
I am a bit confused by this too. Did he add 420g to the actual recipe and put aside 250g for later use?
You are the best! ThNk you for sharing!
Thanks for the great recipe. The only question how to store the rest of the dough balls? In the refrigerator? Or I can save some in the freezer?
Very cheerful video and delicious Italian pizza !
Merci Vito.
Je suis championne de pizza maintenant grâce à toi
Bravo
This is perfection😀
you are so happy, like little boy! Im following your recipe..Am using semolina pasta flour but not says its 00, I am hoping it will be ok. Thank you!
Ciao Vito! Great Video! Could I prepare everything the day before and put the balls into the fridge after 4hour resting outside to bake the Pizza the next evening?
Hi Vito, please can you make a Video for making lievito madre from beginn - the starter. Thank you for the amazing videos 👍🏻🙏
Hi Vito, love your recipes! Could you please make a video how to make the starter? I have tried a couple of times with different recipes and it always starts smelling like acetone
KING of the the pizza...
Absol amazing. I need to make this when my freezer is more empty again. Because I tend to prebake and then freeze the pizzas I can't eat straight away. Then I finish them whenever I feel like it. And they are still perfect like I made them fresh.
I love your receipe i am going to open a pizza shop
Reciepe is fantastic, but i am afraid you put too much mother yeast. You are the best maestro 👍🏻
Vito Maestro, how to prepare this mother yeast starter? Is there any video on your channel where you show how to do it? Thank you!
Great tecnic master 👌
bellissimo! Vito, but how can I do the mother yeast? Will you show it? Please 🙏
what yeast you use ?
Ciao vitto I did send you to your massager Facebook some pictures about pizza I have made let me know what do you think thank you 😊
I use fresh yeast.
I use dry yeast. Made a lot of pizzas using your recipes. Well wisher from Goa.
The only thing I could find was instant yeast. Everything else was gone!
Fresh yeast, direct dough with 48 hours fermentation.
My poolish attempt was not as satisfying. Will have to try again next time.
I love all your videos thank you so much!!!
Bravo Vito Waouh waouh magnifique👏👏👏👏👏👏👏👏👏👏👏🌟🌟🌟🌟🌟Cinq étoiles
Vito Bonjour magnifique 🙌🙌tu es un grand chef un grand merci pour partager tout ton savoir je partage avec tous mes amis tes Vidéos salutations Vito Est-ce que tu pourrais me répondre si je te pose quelques questions en français ou préfères-tu que ce soit en anglais dis-moi😘
Beautiful pizza.
Amei o vídeo!!! sou apaixonada por pizza....e as melhores e mais acessíveis estão na nossa casa!!!! obrigada por compartilhar!!!
ciao Vito, non vediamo l'ora di vedere la ricetta. Il nostro lievito madre è pronto all'azione :P
hi love your vids is mother yeast just polish?
This new intro always cracks me up 😂
Ciao Vito! La tua ricetta era buonissima! Ho una domanda posso usarla con lungo lievitazione ?
Farò bisogno cambiarla e aggiungere/sottrarre qualcosa?
13:17 - and each woomen has two of them xD
17:20 he's really treating it with love ^^
I'm curious what you do with the left over flour that you use in the bowl when shaping the pizzas. Is it safe to keep? Do you store it separately? Or do you use it in something else? Cuz I don't want to waste it and I don't think you have ever mentioned about it. 🤔
Vito you are so amazing that you know my needs in the other side of the world !
I just have a 2 weeks old sourdough, and I was looking for a pizza dough recipe, can you believe that?
Of course I will love to see you both make a pizza!
Thank you once again !!
ive had sourdough starter for a couple of years, tried many times to make a good pizza crust always failing. This is a life-changer, thank you Vito, God bless u and ur family
Perfetto! 👍😊👌
Thank you Vito!
La torcia alla fine... Geniale!!!
Ciao maetro! Prima di tutto grazie davvero per i video, davvero utilissimi per chi come me ha iniziazo da poco a fare la pizza in casa. Volevo chiedere se è possibile usare il lievito madre di questa ricetta come un "poolish", cioè prepararlo la sera prima, aspettare 10-15 ore e a quel punto utilizzarlo come pasta prefermentata (in sostanza riducendo i tempi della seconda fermentazione come nel video del poolish a 2 ore)?
Questo procedimento mi risulta comodo per la gestione delle tempistiche. Grazie mille e keep up the great work!
You're hilarious, Vito; love your videos.
Vitto,
Can i make this dough and proof in the refrigerator overnight instead of proofing at room temp?
Ciao, Can I simply double the mother yeast and double the ingredients with the same result Vito? Im feeding 8 people 😅
i just failed making my 6th pizza, but this inspired me to keep trying
Hi again from Florida