200 Years Old Mother Yeast Pizza Dough Recipe
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- Опубликовано: 3 ноя 2022
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This is insane i found a real mother yeast 200 years old and i went all the way to new york to make the pizza dough and try this mother yeast out wow the results are amazing here is the recipe: coming soon... or watch the video
Sour dough recipe
7 days starter
Day 1-3 same
Day 4-7 same
To Refresh same as day 7
4 to 12 hours to ferment depending on weather and location
Ratio of starter 1:1:1
Equal amount of starter to flour to water
Tips:
How you know when the starter is ready? When you do float test… get spoon full starter and put it in water and if Floats, it’s ready… also smell it and see the bubbles.
Water temperature 70-80F
Used bottled water
Use non bleached flour
Don’t tighten lid, loose
Day 1
Weight out your mason jar 390 grams
Put 50g flour and 50 g water and mix
Total weight should be 490
Day 2 total weight 490 put same
50g flour
50 grams water
Total weight
590 grams
Day 3
50 g flour 50 g water
Total weight
690
• Key changes
Day 4
Get new jar
Jar weight 390
Put in 100 grams starter from the old jar and throw away the remaining
Add 50 g flour 50g water
total weight 390g (empty jar) plus 100g of the starter and 50g flour 50g water
590g
Day 5
Save 100g starter do as day 4
50g flour 50g water
Mix them together
Total weight
Day 6
save 100g starter do as day 4
50g flour
50g water
Day 7
repeat the same process to day 4
50 g flour
50g water
to Refresh a starter
You can do the same as day 7
Or you can do ration 1:1:1
for Example:
100 starter
100 flour
100 water
Refresh every 4 to 12 hours
I do 2x day every 12 hours
If starter is not ready continue feeding it 2x day and don’t get discouraged just keep going you will see bubbles and also the starter will grow double the size.
also remember to do the float test I described earlier.
comment, message me if you need any help send me pictures at
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Email: Casarellanutrifit@gmail.com
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When I got my LLC last year so to start my own pizza business, started yeast and then delved into using sourdough and I haven't turned back since. Definitely a lot more time-consuming but a lot better on the gut and I feel the results are a lot better personally.
Beautiful pizza! I love how smoothly you handle making the pizza Vito, truly a master of your craft!
Thank you Vito. I bought similar flour, yeast and I've made the best pizza in my life :) My wife loves neapolitan pizza and she said that my pizza from your recepie was similar to popular italian pizzeria in poland :)
I love you guys!! You help me make the best pizza my family and friends have ever had!
Vito bless you for everything you do
Nice, looking forward!
Thank you guys, i love this.
Hi Vito. Firstly let me tell you that you have totally transformed our pizzas over the several years that I have been watching your channel.
(Have been making family pizza evenings since the children were tiny - and now they are in their 30's :: I never achieved Neapolitan style until following your advice)
Thank you for your dedication and enthusiasm which is infectious.
Have kept away from sourdough in general until recently - so I dug this vid out for some pointers. I have to say that this is excellent as far as the creation of the starter, but leaves out so many timing and temperature details of the mix, bulk and final fermentation. For example - when and how is the salt added to the mix? What are the temperatures throughout? - I have found this essential in getting the 'ear' on my loaf. Hope that at some time you can update the description or point us to the method in your usual fine detail.
Thanks in advance, Vito - greetings to you and yours.
Looking forward to learn this fantastic 200 y old recipe!
Lovely Recipe !!!
Great video,every time I watch you video I learn something new
I'd like to become a pizza maker like him.
I've made a lot of delicious pizzas Because of his videos.
I found my profession! Congrats chef Vito !
Vito! amazing as always
I love making pizzas with Vito´s instructions. I have my sourdough starter but only use it for sweet recipes because I also don´t like the excessive sour tang, however I could give this a try and see how it goes, even if my starter is only 6 months old not 200 years old hehe
the world needs more idols like you! i think pizza is the only way to a world in peace! i smashed the like button until a firework apeared!
u are pizza superheroes
Just thank you, Vito!
Awesomeness !!!
God Bless you and your business!
This video seems like a spin off of the one you've published last week 😂I love this format! 🤩You're great Vito! 🤗I'd also say a big thank you to Carmine for his 200 years old mother yeast pizza dough recipe! That's really amazing!😃See you on the next video! 😊
Damn that s an amazing video again. I can see Vito worn out from the catering this summer but still keep producing quality videos with new ideas.. Well done mate. You deserve the best
Vito love from indonesia 🇮🇩, love your positive energy, your kindness to share all of your knowledge for free. Not everyone willing to share their secret techniques. So for that makes you special. ❤
Wow. That's definately going to be an awesome video
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes ❤️😋😋😍👍❤️❤️😋
AWESOME!
This Carmine guy is so enthusiastic. Good video, good sourdough. Thank you for sharing. Saludos 👋🏻🇲🇽
looks soo delicious
I only make sour dough breads , for focaccia or whatever I need I get lots of people here in Idaho that love my bread . I have a very old starter but not 200 years old . That sounds amazing!
Beautiful pizza!
Great video!
Getting ready to make my pizza for pizza night.
Thinking of you Vito!
I have to try it, greetings from Slovenia
Gorgeous pizza! It looks very appetizing! Crispy and so tempting! I will definitely try to make it! Thanks for sharing the recipe. I wish you more culinary victories! I made something for you too....🍕🍕🍕🍕
I loved seeing the city in your video. I miss it. It’s so alive!! That was very interesting to make pizza with Carmine. I liked the different method. I don’t really like sourdough like you either but you made it sound as if it had a mild taste.
Also, it looked like the next days video shoot was in Westchester county. Where was the second day’s video shot?
Thank you for bringing new content to the Table Vito. Hope the family is well.
Wow, 200 years old recipe that's dedication 👏 🙌 👌
Thank you 😊 😍😍
Can’t wait to see masters new video
Felt like watching Goodfellas 🥰 love your passion for the food you make 😉👌🏻
😂😂😂
First, thank you very much for all your help on the art of making pizza. My question, is if I plan on making a 48 hour fermented dough in the refrigerator for freezing afterward, should I bulk ferment the dough or divided into separate portions and fermented in the refrigerator that way.?
I've been making pizza using Vito's recipe lately, except sourdough starter instead of yeast. Can't wait to see this vid. Massimo only uses mother yeast. I really want to see Vito and Massimo do a collaboration. Two true authentic Italian Pizzaiolo.
Me too
They both make amazing pizzas
@@kingofstarsgaming9891 Agreed!
Vito uses polish, which I like. Massimo uses Mother yeast for his dough and waits 24 hours. Both fermentation methods are good.
This is a collaboration I would be interested in.
Vito you should come to London and do a video with Massimo
Thank you Vito for your videos! I've been struggling with Dough and my wood fired pizza oven for a bit and you're guidance has definitely helped! For the recipe in this video 1kg sourdough, 7kg flour, what is the yield of 250g dough balls. I'm trying to scale down for 'home' use. I usually make about 10 300g balls on my recipe and trying to scale it down. Looking at the video, it looks like about 32 balls from this recipe. Is that close?
Nice👏👏
One of my favorite parts of the video is what's behind them on the wall.... With a good foundation, you can create good foundations!
I was working and couldn't watch the live but I am watching now 🙏😋😋😋
Great Vid ! How many pizzas did your recipe make as most would only want to make 1/4 of that and can you just scale down all ingredients by a 1/4 ?
Can't wait man
My brotha you’re great. I heard about making yeast with grapes so I did it with some nice arganic red grapes with distilled water sanitized mason jar. I followed the instructions on the internet and opened and shook it a little every day for a few days, then I ended up going on vacation and forgetting about it maybe 5 days
I came back and I made dough with and it turned out really good and I drank the rest and got kinda buzzed 👍
My question is do you know an easy way to always have the grape yeast? Could I keep that in the fridge for a certain amount of time? Do I need to feed it new grape juice?
i'm making sourdough bread for over year now(own started) and also did couple times sourdough pizza's. The starter has developped nice and i love the fruity taste of it. When using Rye it can be more sour also but doesn't matter to me since i like sour taste also.
Hey guys, you're very funny, but also best teachers for Soft& Crounchy pizzas🍕
OMG 200 YEARS OLD RECIPE😱😱😋😋😋😋😋😋
Thanks Vito, quick question did you use to be in New Zealand, we use to have a pizza guy at Parnell markets? Was best pizza
Vito Carmine and Pino great job guys!!!
How does he ferment to to the lactic acid side? Maybe with a levain from the starter instead of straight starter in the dough? He didn't explain. I've been making a levain the night before as my poolish. 1-2-2 method. Seems to work good, but always looking to learn more.
VITO! Love your channel and content! Quick question please, Does high humidity affect the dough? Do I need to change ingredients or time for high humidity? I'm in the US Virgin Islands, tropical climate.
Thank you!
Vito told many times, humidity is not important as air temperature you should when is hot u can shorten time of growing give less % of poolish and observe how is going, try several times and youll find good time and proportions: ruclips.net/video/4nZ3xXBmHEI/видео.html when is really hot you use cold poolish and cold water while kneading, and even flour from fridge.
Vito we should make his channel reach a million celebrity 🤜
Hi do you have to feed after the 4th day or no? Thanks
Hey vito netflix has a series about 6 pizza master chefs are they any good ?
My starter is about four years old and I’ve maintained it over that time. To be honest a 200 year old starter is a bit like having a broom for 200 years and its had 110 heads and 70 handles😅
Hi,
Sir i always watch your vedio and very helpfull for me and i learn to your vedio right now i am working Croatia as a PIZZA chef..
I want work with you..
I would love to know how temperature affects this. I live on a hot tropic weather
Pro tip: increase flour to water ratio (e.g 1.3:1.0) and refresh as soon as peak fermentation is reached (or even slightly before). Avoid temperatures higher than 21-22 degrees. Keep it slow and steady. The more you push your starter the more the lactobacilli will take over giving the tangy and sour taste which is not desirable on Neapolitan pizza. Sourdough pizza will still maintain the fruity taste over the conventional pure yeast culture. And it will be way more digestible.
can I put my sour dough in the fridge when I first start to make it? what is the ratio of flour to mother yeast when making pizza?
thanks
@@theculturecaravan996 I believe when you are first starting the sourdough it is quite unpredictable as the cultures are still forming and their ratios varies by the day and among feedings. my suggestion would be to not introduce another variable and let it do its thing until it becomes somehow predictable in its raising and falling cycle. then you can throw it in the fridge with more confidence. That being said maybe run a little experiment and keep some outside the fridge and compare flavors at the end?
when slowing things down in the fridge just don't put it in areas of the fridge where it's overcooling otherwise you risk of freezing it and it doesn't particularly like that (it takes time to recover its power from a freezing/thawing cycle IMO).
I can't wait 200 years for pizza!
Maybe a week..
Lol 😂
Liked the video. Can you use the sour starter you take off after day four to make a bread, something else or do you just throw it away. I know it hasn't become a true sour dough at that point, which still has several days yet to go to ferment?
However you said the recipe would be below I searched for it but it is not there. Thought you would want to know so you can add it. Wished you had a recipe page on your website.
I would not do that it is not ready
What are your thoughts on deep dish pizza
Not sure if I'm going to smuggle white powder in my socks though the airport but thanks for the tip! 😂
Grande
I have a doubt, can I put the dough or pulish in the fridge at 3 c? or better 4 ?
The American is taking over the show !
Vito I have a question regarding the flour in general, I have been using caputo flour (the red one) which is a type 00 flour, however the caputo flour (purple one) is a type 0 flour, but it says it's for more air in the crust, which one would be the go to? :)
Nuvalo super is what you want for the Cornicione
Im so HUNGRY!
But I'll wait
What would the sourdough recipe be for a family size instead of a restaurant size?
OMG 😱
Hi, Vito tell us do you plan to open again ProvaMi in another place?
what happens with the one third that was put aside?
Like the video guys lets gets this algorythm rolling
dont forget to add basil & oil also after you baked the pizza. because unheated is still more healthy.
Did you guys use 00 flour for this pizza recipe or something else?
Süper 💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯..
Ciao Vito, volevo una tua opinione su quello che sta succedendo a Napoli con la pizza contemporanea, volevo sapere cosa ne pensi e soprattutto volevo chiederti se secondo te sostituirà completamente quella classica oppure la classica continuerà a sopravvivere? Nel nostro canale abbiamo video che riprendono solo pizze classiche, però mi rendo conto che il futuro sarà sicuramente pizza contemporanea🤷🏻♂️
SO you do use 250 grams of starter in this recipe?
bonjour, j'aimerais vous posez une question.Quelle est la marque de crème fraîche doit-on mettre dans une pizza au saumon
La creme fraîche sur la pizza c'est degoulasse
🤤
do the same but put some apples or pere in water before mixing with the flour
🤩🤩🤩🤩🤩🤩
Smuggled 200yo Sourdough yeast past sniffer dogs, X-rays I was as sceptical as you were but hey, they smuggle everything else in much the same way!
there are so many ways to misinterpret the title of this video it cracks me up 😂💀
Lets Help VITO with his Chanel!!!
FYI - if you want starter that has already matured for a long time and can be used immediately, go to a local bakery and ask for some starter. They will have discard every day and will be happy to share with you.
San Francisco had the best sour dough French bread. The sour dough was over 100 years old. Then the company sold out to a huge making company, Then 2 years later they went out of business. Good buy to the best sour dough bread ever.
Hello Pizza fans!!!!! If I wanted to make only one pizza, how many tablespoons of starter do i add?
Vito did you know your character is in GTA5? At Cayo Perico heist when you get caught on the island you’ll get kicked by Vito for real 😀😀
NEW CHANNEL HERE
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Supar ji
🥰😍🍕😋🇮🇳
I just save a very little so i dont throw any starter away 🤙🏻. I know my ratio for recipes. 1:5.3:3.16
“I’m super hungry.”
No dry yeast on day1 ?
I put in dry yeast on day 1. My opinion is that it makes a much tastier dough. Old school is no dry yeast. My school is ADD dry yeast! Try it both ways and make your own conclusion
Vito got bigger muscle xD
Dude definitely smuggles other types of drugs, just look at his eyes.
Oh, so mine at 12 years old is just a 'little girl'...