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How to Make 1 Dough Perfect for PIZZA / FOCACCIA / BREAD
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- Опубликовано: 26 май 2020
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Ciao all this video is amazing, because i show you what you can really do with just one type of, dough recipe at home, i made an amazing pizza, perfect bread and a focaccia, this was made everything in one day, here is the recipe
(poolish) you need to prepare it day before
-400ml water
-400gr. flour
-5gr. fresh yeast - if you use dry go with 2.5gr.
5gr. honey
PIZZA DOUGH REciPE
-Poolish
-180gr. flour
-15gr. salt
for the rest please look at all video :) and if you can please share.
❤️DONATE $ 1paypal.me/pools/c/8ldw1NMjHa TO SUPPORT AND HELP ME WITH A PROJECT :)
italiano
Ciao, tutto questo video è fantastico, perché ti faccio vedere cosa puoi davvero fare con un solo tipo di ricetta per l'impasto a casa, ho fatto una pizza incredibile, un pane perfetto e una focaccia, questo è stato fatto tutto in un giorno, ecco il ricetta
(poolish) devi prepararlo il giorno prima
-400 ml di acqua
-400gr. Farina
-5gr. lievito di birra fresco - se usi secco, aggiungi 2,5gr.
5gr. miele
PIZZA DOUGH REciPE
-Poolish
-180gr. Farina
-15gr. sale
per il resto guarda tutti i video :) e se puoi per favore condividi.
Spanish
Ciao, todo este video es increíble, porque te muestro lo que realmente puedes hacer con solo un tipo de receta de masa en casa, hice una pizza increíble, pan perfecto y una focaccia, esto se hizo todo en un día, aquí está el receta
(Poolish) necesita prepararlo el día antes
-400ml de agua
-400gr. harina
-5gr. levadura fresca: si usa seco, vaya con 2.5gr.
5gr. miel
Receta de masa de pizza
-Polaco
-180gr. harina
-15gr. sal
para el resto, mira todos los videos :) y si puedes compartirlos.
arabic
Ciao كل هذا الفيديو مذهل ، لأنني أوضح لك ما يمكنك فعله حقًا بنوع واحد فقط من وصفة العجين في المنزل ، لقد صنعت بيتزا رائعة وخبزًا مثاليًا وفوكاشيا ، تم صنع كل شيء في يوم واحد ، هنا هو وصفة
(بولش) تحتاج إلى إعداده قبل يوم
-400 مل ماء
-400 غرام. طحين
-5 غرام. الخميرة الطازجة - إذا كنت تستخدم الجافة مع 2.5gr.
5 غرام. عسل
عجينة البيتزا
-المسبح
-180 غرام. طحين
-15 غرام. ملح
بالنسبة للبقية ، يرجى الاطلاع على جميع مقاطع الفيديو :) وإذا كان بإمكانك مشاركتها.
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what you like more focaccia bread or the pizza ?
panuozzo di gragnano made from neapolitan dough. any time of the day
hi..i love your recipes. I watch all your videos from Morocco 😊
Pizza!
Focaccia!
I just made a pizza with this video and I LOVED IT 💕 Thank you Vito, for making everything so easy and tasty, the dough came out super light and the crust was on point.
Your videos make us happy and not wanting any other pizza recipe !
Blessings and bless your heart and your love for cooking ✨
This guy represents Italian passion for cooking
Hell yeah!!!!
Thank you
Vito makes the world better, one pizza at a time.
@Zeke Lance ក
Oh que oui.
thanks Vito for sharing.
🤣
Thank you Vito! you are the real master!
Ok here's my experience with this recipe, the first time I tried it, i spilled some of the water while making the poolish and had to add water based on my judgement, i ended up adding too much because the dough was runny and loose, no matter how I long i left it it was no good, i still followed the steps and was able to make the focaccia bread and it was great! it really was. The second attempt was more successful, i followed teh instructions step by step, with double zero flour, I ended up with the perfect pizza i ever saw anyone making at home, my family couuld not believe it. Still even with following the recipe, the dough was sticky, i left it to sit for 15min as i saw in one of Vito's other videos, that helps but still it was a bit sticky, not easy to handle and did not form the ball shaped dough towards the end, but the pizza came out fluffy, crunchy on the outside and soft on the inside. I think i will use 200g of flour next time and see how that goes.
my tips: make sure the dry yeast and honey have dissolved completely before adding them to the dry flour when making pooolish, I saw half of the yeast little balls at the bottom of the bowl i was mixing them in. knead for 15 minutes. if the dough is sticky leave it to sit and covered slightly for 15 minutes. good luck...
Thanks for the tips
I can taste and smell it from here! Your passion and presentation makes EVERYONE want to bake too ❤ Love your videos!
this guy puts a smile on your face every time you watch his videos
He does, he's so exuberant!😂❤😊
Absolutely loved the dough. Made pizza and focaccia 3 times to family and friends and they all loved it! Thank you for sharing all this with so much passion!
This is what I was looking for one dough three breads. I have made your pizza recipe it is very delicious. I make the poolish. I wanted to learn how to bake bread. Here it is your recipe. I love focaccia bread. I love pizza. I love Italian bread. I made some mistakes with pizza but I'm learning. It gets better each time. Thank you Vito😊
Tried it out and it is by far the best dough I have worked with. Pizzas were a hit with my wife and her class students in their life skill lesson. The bread was a hit and my wife could not stop eating the focaccia. Thank you
It's always great fun watching you Maestro Vito. Your passion in making pizza and other similar breads is unparalleled!
Guy you are amazing !!!
I tried my 1st pizza dough with your recommandation and it was a Real sucess, so thank you so much ❤
I really wish you will realize your project what ever it is...
Keep going watching you from France. Merci 👍
OMG! I think I’m in love 🥰. With this dough, bread soooooo beautiful. I’m starting this recipe now. Tomorrow my house will smell like love ❤️. Thank you, this is what I’ve been looking for.
Been making pizza for several years, finally happy with my neapolitan style dough. Making my first focaccia tomorow (dough is bulk fermenting now). Can't wait to give it a try. Planning a roasted tomato soup with a side of roasted garlic and sundried tomato focaccia.
Do you roast your own 🧄
I have made the pizza from the polish, the bread from the pizza dough, the buns and the bread from the bread video. Everything is absolutely fantastic!! Thanks for your videos and passion!
600gr circa
Hi Paul, can you help - how long did you need the dough after adding all the flour to the polish? At what temperature did you bake your doughs - did you use a stone? Thanks much for your reply.
@@emiliamartucci8291 I knead the dough at least 15 minutes. I cooked in the home oven, so the pizza was at 525 degrees F. on a pizza stone. The buns and the bread were baked at 400 degrees F, on a pan (no stone).
@@CoolBBQPaul thank you Paul for your thoughtful reply. and you are correct. When I watched Vito’s Italian version of the same video, he does say to knead it for 15 minutes. Thanks for the temperatures. Appreciated your help.
First. Time I am seeing a viewer write back saying I have made the recipe. Well done
I am LIVING for all the taste testing 😂😂😂 honestly so amazing. I love seeing the passion you have for your beautiful breads!!
The doubled-dough method for the bread is genius! Never would have thought of that myself. All three items look wonderful. I will definitely try this--including the bricks for the oven. Thanks for that link! Thank you, Vito!
Just discovered Vito and I wish I did sooner. This guy is insanely great, so engaging, and for some reason always so happy in his videos. I need more video vibes like this!
Yes! He's fantastic!
Lately I've been trying to improve my homemade pizza, also my oven isn't great, and your videos are being really helpful, thank you very much for your videos Vito
Never a dull moment with Vito. I love his videos, his passion for what he does and the passion he shows when he’s eating his food! Lol
“Wow, Wow, Wow” ⭐️⭐️⭐️⭐️⭐️
True 💯
i made this recipe and everything was bomb! Sooo good! My neighbors loved the Focaccia bread. I ended up tossing a whole dough ball into the oven and baking it with some salt and a dash of pepper on top. It was awesome! Thank you Vito!
I tried making pizza with your recipe and I can’t wait to make again was very easy to stretch technique
Love your enthusiasm, makes my day every time Vito. ( Adoro il tuo entusiasmo, rende la mia giornata ogni volta Vito )
We recently bought a propane pizza oven and I found your videos while looking for techniques and recipes (and of course I've subscribed!)! Love your passion!! I'm about to make the dough for the first time following your recipe and instructions! Here's hoping for success! 🥰🤞🙏
I've never seen any other cooking video that the chef kissed the food they made, Vito you are a TRUE MASTER and the passion you show just proves what a GREAT CHEF you are!!!!! I have become a much better pizza and bread maker because of you!!! Thank You Vito....Cheers
I wish I could like it twice. A fantastic video. I can’t wait to try these. Thank you very much Vito.
Bravo Vito! This looks really appetizing.
Thank you so much Vito, for sharing your knowledge and experience.
Vito, I have seen all your videos but this was the best by far! You really made me understand what steps to do and when to do them! I was struggling with how to time the dough to be ready for the next day. But you made me understand it. I also realize how important it is to have the correct scales to measure the ingredients. We are not used to grams in US etc. so I need to get good scales. Maybe you could sell the ones you recommend? It is very important from what I can see. I cannot wait to try this recipe. I always added the salt to my dough first. I thought you made a mistake when you didn't put any in the poolish! I really enjoyed this video and how you prepare such amazing food in your home kitchen. Thank you for this video.
I have to try making this dough, looks so delicious, thanks for sharing your recipe!
Vito, my poolish is currently in the fridge. Can't wait for tomorrow to make the pizza. I am currently making an outdoor pizza oven. I'm sure it'll taste a million times better when I'm able to cook it in a wood oven. Thank you for your passion and for taking the time to create all the awesome videos. Take care and be safe!
Your videos really changed my pizza game. 2 friends asked me where I ordered pizza for our gathering, they simply didn't believe I made it.
Vito, I am almost crying 😭 with gratitude for this help in a home kitchen.
I live in a village in Victoria, Australia but we are accustomed to eating well. I have a go at doing everything hand made. My son and I do 60 kilos of passata each year and when you opened yours, tears came to my eyes because you had the basilica in there.
I’m not Italian. I’m of Cornish and Scottish decent, but I am fiercely proud of my heritage and the efforts our people went to to grow food and prepare and present food.
Italian food is unbelievable.I’m really very keen about making pasta.
Fresh yeast is mostly unattainable in Australia so thankyou for address this
Thankyou so much for putting this on RUclips. It’s absolutely fantastic.
Ciao! You changed my taste of pizza since I started to follow you a long time ago. I watch your videos over and over and each time, I learn something new. Thank you very much, Vito! I cook real pizzas at home thanks to you! Greetings from Turkey!
I started my pizza making journey 6 years ago experimenting weekly sourdough, long fermentations etc...I thought I had a passion and loved pizza you're on a whole different level! I enjoy the content and have used your techniques and now my pizza is better for it thanks Vito!
Hello, I saw you commented that you experimented with pizza dough. Can you share an advice on the poolish dough, I mean I've been trying it for quite some time with bread flour (I guess you call it all purpose flour) but I cannot get it to strengthen up, no matter how long I knead it, fold it or similar... I cannot make a nice dough ball and puff up, it always spreads to the sides, and further more there is no resistance when I stretch the pizza , I mean it's spreading around with no effort... When I bake it, the taste of the dough is perfect and therefore I don't want to give up from this poolish type type of gough... Please share any information that might help. Thanks.
@@darkoserafimovski8127 too much water
@@inUR2teeth well that's a simple answer to a very long question
@@darkoserafimovski8127 use bread flour not all purpose flour. if Type 00 is available in your market, better. All purpose flour has less protein content. Protein helps to develop Gluten. Making poolish starter, amount of flour and amount of water should be equal.
Make into a ball a couple more times. Each time, wait until the ball relaxes
Wow I just follow your recipe too I hope it's gonna end up like that so soft...
Focaccia! the taste of baked tomatoes with coarse salt, olive oil, herbs and of course perfect dough is amazing. Very simple to get an amazing result. Thanks Vito!
I can't wait to make this tonight, made my poolish last night. I have been waiting for a versatile recipe. Thank you Vito.. you are so amazing at what you do. Love your channel!❤
I agree! very nice recipe! if you like this video maybe you could check out my yt chanel too!
Amazing video Vito!!! Thank you so much and also thanks for showing the mess you made in the kitchen that makes me feel much better about the mess I make every time Hahahaha
Vito, I'm making a poolish right now. Can't wait to see how it works.
I love that blue bowl!!! It is my favorite one in the kitchen currently. I own the set. Ima make this in it now. Thanks.
This just blew my mind! Same dough just treated differently. I love making bread and now I’ll be making my own pizza and focaccia!
"Take a look of this bread"...my man you rock!
I made this dough two days ago and made pizza with it today and everybody loved it. Thank you Vito. The only thing I did differently was I used white sugar instead of honey.
Parla in italiano
Hi please can u tell me if u used all purpose flour or other?
Totally agree with you “make love with food”; that’s what life is all about; may I dare say, your 3-in-1 poolish dough for Classic Neopolitan Pizza, Crispy Focaccia, and soft crusty Bread is hands down outstanding; and my take away here is your dough handling technique of delicately folding, reshaping, manipulating, and stretching; saved to my recipe repertoire.
I love your instructions on the process! Seriously it's been a Game changer for me! Thank you Vito!!! I'll be in LA in three weeks and I will be coming to have a Pizza from you! Thank you. Grazie mille!
Thanks to your teaching I've finally made an awesome pizza dough! Thank you for Sharing your knowledge ❤
Hi please can u tell me if u used all purpose flour or other?
@@Emivioricomex use bread flour or Double zero flour
@@twanger1994 thank you!!
Food is Art, and you Vito are a true Artist, i will be watching all of your videos eventually and i will more than likely rewatch them until committed to memory, thank you for making these videos free, your what youtube is all about learning, i love your obvious passion, i feel it too when i cook, like everyone should,Bravo.
The best bread I ever made, thanks so much for the recipe.
Makes me think of Gru from Despicable Me lol! Love it, thank you for sharing all this great information.
My dear Vito, thank you, from the bottom of my heart. I've tried so much to find the flavour and the taste of the childhood bread and finally found it. Being passionate about cooking I've followed your way and the results: pizza=magnificent, the bread=divine. Foccacia will be the next. May God bless your hands and family. Keep going and never let the vanity of success affecting your life. Be you.
Hi please can u tell me if u used all purpose flour or other?
All three looked fantastic but especially the focaccia.
Exactly how I like my pizza, crusty but not overcooked, springy and slightly chewy with some pull, slightly oily not floury with a nice yeasty fermentation. Yum.
If I could show my first pizza following Vito you'll be surprised amazing won't disappoint. This ain't pizza Hut or Domino's. The sweetness and acidity of the ingredients out of this world they all become intertwine greatness.
Best video yet.........Vito,Vito,Vito............. you need to take the best out of all your videos and put it in a Vito's Pizza Lover's Cook Book.
When I will have opportunity I will make it happen
This was the best pizza dough I've ever had. I made this yesterday but I made it, into a pan pizza and let it sit until it raise again and it came out so beautiful. Thank you so much😀🥰🥰🥰
I was just gonna comment about this. When I saw the fococcia, it made me think it might be a good Sicilian pizza.👍 Did you do anything different?
@@twanger1994 No I just follow the video instead of doing the balls I just did one big ball for the pan pizza let it sit for one hour to raise then spread it out into the pan. I added olive oil to the dough and pan. I covered the dough again and let it sit for another 30 minutes for it to rise again. I carefully added some sauce and cooked it for 20 minutes. Then added more sauce(not too much) and cooked it again for another 5 minutes then added meat and cheese and a little more sauce. Be sure to check the bottom of the dough when cooking it. And make sure you add oil to the bottom of the pan and cook it at high heat. The dough after 3 days was still soft.
My favorite recipe so far, thanks Vito!
This video hit different, I've been struggling with the dough for so long... thanks Vito for the great content 👏🏾👏🏾
The rocco siffredi of the pizza industry 😆 👏 best man 🇮🇹
This was one of my favorite videos! It was clear, concise and easy to follow. How long did you proof the bread and focaccia? Just to have a point of reference? Thank you for generously sharing your passion!
Couple of hours was very easy
This is my favorite video from Vito, thank you, I have learn so much from you.
I followed your advice and made awesome pizzas today in my home oven. Thank you!
do you see how he talks to his food with love as he prepares it? that is the secret🙌🙌
I missed pizza a lot after shifting to my village from Bengaluru so much so that I decided to learn and make it myself but it was quite challenging. After watching your videos I am feeling pretty confident that I can make it. I love the amount of enthusiasm and energy you have to make and share your experience with us.
I agree! very nice recipe! if you like this video maybe you could check out my yt chanel too!
Well well well! I’m more than convinced as my “biga” created 8 dough balls. I did Neapolitan Pizza, Focaccia, and Bread. The crust was amazing and it was all eaten by the family. Because I have a kitchen aid artisan stand mixer, I was able to after 48 hours, transform 100% Biga to shiny light dough. Flavorful beyond any dough I’ve made. Wish I could post pics. Vito is king
Amazing thank you so much for your passion and the recipe x
After years and years of watching these videos I decided that finally, in lockdown, I would follow one of these recipes and make my own delicious Neapolitan pizza at home.
I have to say, I now fully appreciate why Vito is the maestro. I went online, I ordered the 00 Caputo flour from Italy (via Amazon UK), I bought yeast and tinned san marzano tomatoes, I had every ingredient measured precisely on my digital scale, and everything you could have imagined went wrong....
My poolish barely rose at all in the fridge overnight. When I made my dough the next morning it was so sticky that I could barely knead it by hand and kept having to add more flour. When I formed my balls of dough and left them for a few hours they were at least 4 times bigger than they should have been. When I was stretching my dough weak points appeared and it seemed about to tear. When I tried to transfer the pizza from the counter to the hot pizza stone it completely stuck and wouldn't come away.
In every way you can imagine it was a disaster, but after all the stress and the cursing, when it finally came out of the oven it tasted great. I refuse to give up because only practice can help me improve, but next time I think I might just follow the foccacia technique and put my pizza toppings on that.
it happens, keep trying. i also sometime fail because of the yeast "vitality". last time my yeast was nearly dead i loose 2 kg of very good flour :-( ... but i buy a new yeast and it was perfect. keep faith !
The man kissed all 3 breads 😂😂 I subscribed!
I love the fact that you can prepare more than just pizza. I love it!. Thank You Vito.👨🍳👍🏼🙏😀
I love your enthusiasm and passion for pizza and bread!
vito did you leave the oven at 250C? So all in one go? LOVE it
Cuando sea grande quiero ser como tu Vito!!!
A thing of beauty. Thanks to you I’ve impressed many. Very grateful dear Vito for sharing the knowledge. God bless your family.
Wow wow wow!!! I agree! I’m with you all the way!! 😀looks delicious! I can’t wait to make it!
If he was cooking all those delicious things in my kitchen he could make all the mess he wanted.
Guess even on his worst day, he’d still make less of the mess than the most of us. Especially myself, as a novice on pizza.
I wouldn't let him leave, probally get done for kidnapping
Wow this looks amazing. I must make it. Quick question what flower you use?
Bread flower? All purpose flower?
Thank you
always use bread flour for bread and pizzas. you can use Flour type " 00" for Pizza but if not available,, then bread flour will do.
Wow! I'm ready to go make some bread! Your enthusiasm is priceless, I cannot stop smiling!
Totally love your dough it looks amazing, thank you for sharing your receip
Hey Vito, thank you for sharing, great videos, love your channel.
Can I ask a question please? I try to use a 70% hydration with my doughs (as you suggest) but it turns out to be so liquid and sticky that it is impossible to form a pizza pie. Can you tell the exact type of flour you are using? I even bought some typo 00 flour in my supermarket but it still does not do the trick. Any Tipp would be greatly appreciated. Thx
Sticky doughs are harder work with and require particular techniques. The first thing is to fully knead the dough. For sticky dough, I think a stand mixer (such as the Kitchen Aid Artisan mixer or Kenwood Chef) s the best option. Once the shaggy dough stage is reached use the dough hook to knead it until the dough has cleaned up all the bits from the bottom and sides of the bowl. The dough should then be more amenable to manual working.
The second thing is to become aware of which is the sticky side of the dough and which is the non-sticky (or less sticky) side of the dough and how different methods of kneading and shaping use that fact. There are some great videos on that out there: Bake with Jack and Helen Rennie have very helpful videos on working with sticky dough.
Third, watch carefully how Vito handles the dough at various points and exactly when he uses flour and how much. This is a big part of what makes him a pizza maestro.
Bravo Vito, that is amazing! Can you tell me where can I buy a Pizza Peel with holes like the one you have used? I need to find one with a short handle
Gi metal or ooni
,
@Robert Scalchi don't buy a solid Peel. Perforated only
Dude I love you enthusiasm and energy omg. My favorite food tuber. Much love from Norway
Will definitely be making all of these good demonstrations thanks Vito
Hi Vito thanks for being an inspiration to me and many others who share the love for pizza and want to make at home! Recently I noticed that after stretching my crusts and putting it in the oven it doesn't rise and the result is always hard and tough without air pockets. How can I achieve your type of crusts? Thanks!
same here, please help
I think fresh yeast will do the trick with the right fermentation time. I use bread flower for my pizza and it comes out very good
Vito hi. Beautiful Fucacca! Right now we have a yeast shortage in our grocery. Do you have a sourdough starter version of this?
you made them right?
Made your pizza dough 🍕 and it came out absolutely fantastic … thank you 🙏 for sharing your recipe…
I just made bread out of your dough and sent this gorgeous, crusty loaf with homemade chicken soup to my mom and brother for dinner earlier tonight. I did not use two dough balls, just one, but it still made a nice sized, half-loaf that was perfect for two people. Have not talked to Mom yet, but my brother said it was big-league! Demanded the recipe. So, I gave him this link. :D
In Turkey we say“ Eline sağlik” 👍🏼 well done
Man, you are crazy! But I love it! Keep going!
I can't wait to try it...I have been baking bread for years..never found one I really like..I'll start it tomorrow..thank you so much
Just amazing!! Your passion and your talent! Love it!
incredible job again vito!!! And name of the psychedelic song at the background???
Oh please Chef Vito.. the song in the background
“Nothing on Me” Jim Do
Magnifico !
Se utiliso il lievito madre al'inizzio, quale quantita si deve mettere ? Grazzie et bravo per le video 😉
Sempre il 30/40%
We need more of this happiness and passion for good things in life, we need more people like him.
You put a lot of love in making those bread. Love it. I am going to try to make it.
When baking bread you can put a steel bowl of boiling water in the oven to create some steam. It really helps to get this perfect crust :)
yes! y ou are right!
Hi Vito, how did you get 5 balls x 250 grams out of 1005grams dough? Or it's approximate?
Approximately no you should have 4
I had another one to shoot another video ;0)
Great question. I was looking in the comments to see if someone else knows math too. 😉
Thank you Vito for your knowledge and your willingness to share. We just had another lovely pizza dinner thanks to you.
That bread looks amazing..it all looks amazing!
Ciao Vito, un chiarimento, quando dai le quantitá per il polish parli ( in inglese) di 400 milligrammi d'acqua questi sono 40 millilitri ovvero 40 grammi, pero fortuna bella descrizione Sotto, ci sonó le quantitá giuste, ovvero 400 ml.
Guy who ordered pizza : wtf is taking so long??
Italian chef : dough is resting, your order will be delivered next year.
😂
vito iacopelli love your work brother❤️
The best bread recipe i've ever seen. Thank you
I just want to share; I found the secret for a perfect spelt flower dough using your recipe and method. Use spelt flower instead of the mentioned flower and add one day extra of fermentation. I did follow the recipe and method until the moment of putting the dough in the oven on day 2. At precisely that moment instead of baking the bread on day 2 I put the dough in the fridge again overnight. On day 3 I followed again the methode of day 2 and finally baked the bread in my oven with top-down heat on a pizza stone (preheated for 1,5 hour). It gave a perfect result and taste of the spelt loaf! Thanks again for sharing your knowledge and experience, I was looking for over a year for this perfect spelt loaf i.e. baguette. 🤗