HOW TO PROPERLY FREEZE THE PIZZA DOUGH
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- Опубликовано: 24 ноя 2020
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After thousands of requests of how to properly freeze the pizza dough, i finally had some time to make this fantastic video. Trust me when I say fantastic is the best!!
In this video I show all the steps on how to freeze your leftovers of pizza dough in a very easy way and also I show you how to easily storage, and of course how to defrost the pizza dough. This video is just complete!
I hope after watching this video you will save a lot of pizza dough for your next pizza party !
Please help sharing this amazing video with friends and this way we will have less pizza dough waste in the world ❤️
This are the steps : coming soon or watch the video
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/ @vitoiacopelli
Italiano :
Dopo migliaia di richieste su come congelare correttamente l'impasto della pizza, ho finalmente avuto il tempo di realizzare questo fantastico video. Credimi quando dico che fantastico è il migliore !!
In questo video vi mostro tutti i passaggi su come congelare la vostra di pasta per pizza in modo molto semplice e vi mostro anche come conservarla facilmente, e ovviamente come scongelare l'impasto della pizza. Questo video è appena completo!
Spero che dopo aver visto questo video risparmierai un sacco di pasta per la tua prossima pizza party!
Aiutaci a condividere questo fantastico video con gli amici e in questo modo avremo meno sprechi di pasta per pizza nel mondo ❤️
Arabic:
بعد آلاف الطلبات حول كيفية تجميد عجينة البيتزا بشكل صحيح ، أتيحت لي الفرصة أخيرًا لعمل هذا الفيديو الرائع. صدقني عندما أقول أن الرائع هو الأفضل !!
في هذا الفيديو ، أريكم جميع الخطوات الخاصة بكيفية تجميد عجينة البيتزا الخاصة بكم بطريقة بسيطة للغاية ، كما أوضح لكم كيفية تخزينها بسهولة ، وبالطبع كيفية تذويب عجينة البيتزا. هذا الفيديو اكتمل للتو!
آمل بعد مشاهدة هذا الفيديو أن تحفظ الكثير من المعكرونة لحفلة البيتزا القادمة!
ساعدنا في مشاركة هذا الفيديو الرائع مع الأصدقاء وبهذه الطريقة سيكون لدينا قدر أقل من إهدار عجينة البيتزا في العالم
Spanish:
Después de miles de solicitudes sobre cómo congelar adecuadamente la masa de pizza, finalmente tuve tiempo de hacer este increíble video. ¡Créame cuando digo que fantástico es lo mejor!
En este video te muestro todos los pasos sobre cómo congelar tu masa de pizza que quedan de una manera muy sencilla y también te muestro cómo guardarla fácilmente, y por supuesto cómo descongelar la masa de pizza. ¡Este video está completo!
¡Ojalá después de ver este video ahorre mucha pasta para su próxima fiesta de pizza!
Ayúdanos a compartir este increíble video con amigos y de esta manera tendremos menos desperdicio de masa de pizza en el mundo ❤️
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Хобби
it toke me one week one to shoot this most useful video of all the time. LET'S SAVE THE PIZZA DOUGH SHARE and comment
Thank you Vito! I will be getting my first oven this Christmas and be using your tips
This one I look forward to as well as the many others, thank you Vito !
I’ve been looking for info on this for months!!! Thanks 🙏🏻
Two questions Vito. First, have you tried freezing a dough made in long fermentation? What was the result ? Second, usually I make a poolish, the next day I make my dough, I portion and then I freeze. When I use my dough, I unfreeze it the day before, and when I want to use my dough I let it rise for about 4 hours. What is the difference between freezing with ready-to-use dough and one that will grow the same day I use it ? I suggest you this test.
@@spintrap I second that
This guy is the best-I don’t know what else to say. The best pizza I have ever had in my life now--and guess what? It’s made by me after following the brilliant lessons from Vito--thank you Vito for making it possible!!!!
Agreed same way here!!
Goddamn right! And my favorite pizza is mine too!!!
Me too!! Never thought I would say it
One of the best things to come out of these insane times we are living, was discovering Vito's videos. Lifestyle changing! Muchisimas gracias, Vito!
You've said it exactly as how I'm experiencing today's success with my home pizza.
Vito. I want to thank you. Im a chef of 15 years. The last 3 years I've been focusing on Italian cuisine. After spending some time in Italy, I was inspired to start a quest for the perfect pizza. Your channel is where my journey began about a year ago. I had no idea how deep the rabbit hole goes. I want to thank you for giving me a very solid foundation. What a place to start a pizza journey. Grazie Mille Vito.
No one can deny Vito has done so much for humanity. This man is a hero.
I’ll deny it. He’s clearly a pizza expert, but is that a benefit to humanity?
@@emmgeevideo because pizza
Vito has shown wat real pizza is ...not some shit sold in US and Asia in the name of pizza
@@Arun_hog Real pizza is great. I love it. I’m trying to learn from him and make pizza at home to enjoy it with my family and friends. I just don’t see how his videos have “done so much for humanity”.
@@emmgeevideo well duh
Yes!!! I needed this!! Thank you Vito, not all the weeks I have the time to make the homemade pizza, so this will be handy to make a good amount of dough one day and use it through the weeks
Vito, watching your videos has changed my home pizza game 1000%. It has changed my life. I now make your at home pizza dough and freeze it. My family loves it! Thank you so much!
I have never seen an awesome chef who enjoys the process of making pizza this much and I did not skip video for a sec.
the way you made it, this is real and perfect. never seen pizza like that in my life. I will do my best to follow the process.
I want to thank you for this awesome video.
Thanks for all your great videos, Absolutely inspirational and authentic. Im learning lots and have just fermented my first pizza doe balls.. i never knew doe could be so light and fluffy. They have been at room temp for 18hrs and now in the fridge for tomorrow.
There is something therapeutic about the whole process.
I have never seen someone cut the pizza using a scissors, this shown me how soft your pizza dough is! I like it! 💕
Love your videos and have learned so much from your e cell eat instruction. This freezing video was awesome, Mille Gracie. Now I would like to share a tip with you about packing your freezer, if you pack your freezer too tight and too high against the back wall where the cool air comes in it will freeze your Freon lines down the back of the refrigerator and stop the cooling of the whole refrigerator. Save yourself an expensive repair and leave some room around that air vent. Ciao.
I am loving all your videos on pizza. Since I moved to the deep south and finding a authentic Italian made pizza is near non, I decided to look to RUclips for a fix-it-myself tutorial. I looked at a lot of different ones to make my choice. Yours stood out the most as the easiest and the best looking. My mouth was watering so much as I watched the videos as if I could taste them. It looked amazing.
years ago i made the thickest and a pretty much undercooked pizza and have hopelessly given up making pizza eversince. Discovered vito's channel days ago and now ive wowed the house with this pizza game. my shame from making that traumatic pizza years back has now left the house. Thank you Vito for your passion in pizzas that stir the passion of others to authentic pizza making too! 🙋🏻♀️
Looking forward to watching, alternatively, have you made a recipe / video on how to make the quickest possible dough with good results if you haven’t prepared anything and want pizza same day/evening? Would be cool to see.
Perfect! Now I can have pizza for my girls anytime no need to work every single time or plan too long ahead. Thank you Vito!
Needed this! Thank you! Love the Jäegermeister in the freezer, just like my freezer! Noticed it was gone the second time he opened the freezer!
I made my first pizzas with your poolish recepy. It was incredibly light and chewy and I even heard the crounch!
You are the man and a savior. No more store bought pizzas for me. :)
Along with your Perfect Pizza Dough for Home video, I believe I will finally reach my goal of consistently excellent home pizza! I recently bought myself a small deep freezer and I plan to make a full batch of dough this weekend, freeze the extra dough balls and then vacuum seal them individually with my FoodSaver. I would bet that they will last a year or longer that way. Like this, I will always have dough on hand because there are times I run out of flour and just can't get to my local Italian grocery store to pick up some Caputo 00. OR I simply forget to make dough and have to do a quick same day mix that never turns out very well. But even mediocre pizza is better than no pizza, right? 😜
Right now, I have a 5 kg bag of MILANO 00 flour and will give that a try this weekend for the first time. I think my pizza life has just changed for the better! 👍😋
Thank you Vito for this video! Just what I needed, as tried freezing pizza dough already, with not good results in the outcome. :)
Vito. You are the best pizza chef to learn from. I learnt to make pizza from you and after a couple of months of practice, ,I must say I am pretty good at it now. I bake in a home oven at 250 deg c with no pizza stone on a metal plate, still due to your guidance I am making best pizzas ever. The cornicione balloons up like it's unbelievable. Thank you so much 🙏🏼 love from India
I dont understand how you would ever need this.
When i do step by step like you, we have never had any left overs
For anyone missed Vito’s Masterclass; I can really recommend it!
This video kind of completed it. Pizza circle of knowledge is now coplete. I just need to get more practice 😀👍
The love with which you talk about pizza, I really love
Heartfelt "Thank You" Vito !!! Such important and critical topics but u made them so simple and interesting for us to understand that no words can express my gratitude to you. Be blessed. Ciao
Thank you, @Vito Iacopelli! Until we can travel again, I hope your dough recipe transports me to Naples in my kitchen. I miss Italy and all the wonderful things there. You are the best!
This was very interesting! I'm making your pizzas all the time at home, but they are different each time. :D I won't stop experimenting with it, until I find the best one I like. :) Thank you for all your hard work and passion you put into your videos, it means a lot, and helps a lot! Best wishes from Hungary!
Such a generous person to be sharing his skills with us! I am so grateful!
Do you not understand RUclips monetization? You might be shocked at how much (deserved) income this channel generates 😉
Vito Iacopelli is the best pizza teacher ever seen on youtube! thanks for all your advices.
Thank you Vito for your Passion and Joy, It is a Lifestyle!
I have been waiting for this kind of video for years.
Hey Vito, I'm very sorry about missing your live show. I was smoking salts and herbs. But, I'm saving your show. I was always wondering how long can you keep dough and can you freeze it for even longer because I have a small family I can't make big batches of dough I don't want to be wasteful and throw them out. So, thank you for doing this show. Here. I really like your channel and videos. You really inspire me to get back in the kitchen.
Thank you again
Dude excellent cook! Ive been a pizza chef for years and this looks incredible. Never thought I could freeze the dough balls at home!
I just finished preparing pizzas for the second time, and they turned out much, much better. It’s all about the practice. Thank You
I have been searching my whole life to make the very best pizza at home. Thanks to you , I’ve found it. It is just as good (if not better) as some of the famous pizzeria chains. I had a custom made lava stone made for my oven and with your instructions…the pizza turned out amazing ! I love your passion…you love what you do…Thank You so much!
Is there a pizza university? This is such an art, you can learn so much from a book but a real master like Vito teaches you, it takes experience and knowledge gained over the years.
RIP
Before i ask my questions ('bout how to keep the remaining dough)...you answered already...thank you Vito
Thank you for posting this! I wasn't sure how to handle the dough after freezing, so this was great!
Hi Vito, as always, a fantastic and informative video that clarified when to actually freeze the dough. I always made the mistake and had it frozen too early when it was not at the perfect point. That's now an issue of the past, thanks to your video. Only remaining issue is the much too small space in the freezer ;-).
There's a really solution for that. Next step is simply a buy a pizzeria. First look in your local classifieds for any restaurants that are available. Most restaurants can easily be converted into pizzerias. Then you'll want to look into hiring the right staff, waiters, etc. Don't worry there's a procedure for all this. Vito will come out with videos shortly.
Perfect I made poolish today by scaling down your 50 pizza recipe for 10 pizzas. After I made it, I realized I messed up and actually made enough for 20 pizzas! Not a bad problem to have, but looks like I will be freezing a few dough balls.
I have followed you for a long time and decided to try my hand on my pizza and it came out superb! Thank you!
Thank you Vito! You answered all my questions about freezing dough.
Can’t wait! This will be a game changer!
Vito, I just made your "at home" pizza dough, it's proofing right now! Now I have to wait for you to release the storage video. What a twist of irony. Love your videos and your passion!!
This will change for ever your pizza game thank you
How many pizzas do you get from the amount he made in that video?
@@jazmin13634 I pull about six balls of dough
@@hamneggs1 Thanks for answering! did you use a pizza stone or a baking sheet?
@@jazmin13634 pizza stone, heat stone with the oven to the max, then I blast it with the broiler for 3-6 min., then slide the pizza on the stone!!
Vito im officially your new huge fan forever! I just made pizza with your dough receipt like i never tasted something like that in local restaurants! Searched for freezing and got your video in search damn! Thank you! I want to share a small tip for those who have freezers in lower section of fridge, if the tray does not fit take out one of the fridge boxes and it fits perfectly 😄 i was thinking how to fit this huge tray in that box and for those who wonder i just put it out and slid the tray instead
Vito, thank you for your elaborate descriptions on pizza making.
Hello Vito. Amazing video brother. Thats really useful tip on how to save the dough. And you are 100% when you say pizza is a life style. I am not a professional pizza maker but I will find any excuse to make pizza and focaccia.
Keep up the great work. Love your passion and thank you for sharing your your knowledge and skill. 🍕👍🍕👍🍕👍🍕👍
this is huge. since i started making pizza on my own my life changed in a good way. i dont spend so much money because i dont order pizza anymore and my health and appetize improved aswell. now allowing me to freeze the pizza dough is even better. thank you vito big appreciation from austria :)
My knowledge increased so much since I watch your videos and did the master class! You are simply the best, better then all the rest 👍
I never knew how to properly freeze and reuse dough for later, thanks! Love your show!!
Thanks for the video Vito. I make pizza almost every Friday night. I make the dough on Wednesday & use it Friday. Sometimes I will make two dough balls if we are having company or just make a bread with the second one. My pizza’s turned out pretty good but since I found your RUclips channel they are a favourite for all 👍🍕🇨🇦
how does the bread turn out?
@@RealHypocrisy
The Bread turns out Awesome, really nice & moist. I don’t use a bread pan when I make it, just place it on some parchment paper & shape it up to a blob & bake it on my pizza stone using Oven or BBQ. Also makes a great Naan style bread straight on the BBQ grill 🔥
The Best Pizza Channel in YT. Greatings from Poland!
Thank you Vito! You put pizza making to another level! Greatings from Denmark.
Thanks a lot for sharing not only pizza but a lifestyle. You make me want to try making pizza one more time. And best of all, I learn how to properly freeze the leftover dough for another day. Love your instructions so much!
Ciao Vito. Huge fan my friend. Greetings from Namibia!!!
I am learning so much from you Vito! Thank you! I save my left over dough by par baking with sauce on pizza night and putting in the freezer. Great for a fast meal. Take crust out of the freezer, put toppings on and bake until crust is golden and cheese melts.
Wesley hi! I didn't understand a part but I'm interested in what you said :) , so do you stretch the pizza first, and then add the tomato sauce ( also, do you add cheese at this part? or just the tomato sauce? ) and then partially baking right? I didn't know you could do this with this kind of dough :o
@@vrendalagarto3094 hi Vrenda, I stretch the dough as I normally would, add sauce and bake it. Just par bake until the dough rises and sets, not browned much. Then I remove and let cool on a cooling rack. My 250g dough balls will make a pizza that just fits into a large zip lock freezer bag. Freeze until needed. When you want to cook just remove from the freezer, add toppings and bake. I'm still experimenting with temps but have found 400 a good temp. Bake till golden and cheese melts. Now I'm hungry 😁
Like it adapting your own technique. Well done!
@@MEGAsharps Thank you so much for your input. I'm going to totally do this. My husband eats only burgers and pizza, so this is a wonderful piece of advice for me. I appreciate you, Wesley!
Sweet jesus Vito, you have made me a offer I simply cannot decline. This is THE perfect thing I needed: I do dough usually 2 days before cooking, with Adam Ragusea's cold fermentation. With your use of poolish and being able to freeze the dough you have cut 2/3 of my pizza making time. THANK YOU DON IACOPELLI!
This is really helpful. This way the dough does not change shape. Thank you
Thank you so much for take time to test kitchen the pizza dough! You have so much passion and we your followers appreciate the time and dedication you take in pizza. This freezing pizza dough is a big game changer for me. Thank you so much ! Your the pizza master!
I just finished mine, and let me tell you all,the taste is unparalleled to anything I’ve tried including in Italy .thanks so much for uploading ,truly ♥️♥️.
this guy is the best .!!He is knowledgeable and understands the problems of pizza makers. He thinks and solves problems on the spot.🎉❤❤❤
I built a business from your RUclips videos. Thank you for sharing your passion with the world.
i tried ALL of your pizza recipes for the home oven. it was a little bit like trial and error, but now i am finally able to make a pretty decent pizza. thank youuu 🙏🤗
Which one is your prefered recipe, thanks
Hey vito, you need to make a video on what size dough balls make each size pizza and pizza types. Sounds basic, but us newbies love this stuff. Great videos. Thank you.
Very hyped that he liked your comment. Seems like we’ll be getting a video from Vito one day. In the interim I’ve found that 250g 350g and 450g works well for 12 14 and 16 inch pizzas with pretty thin crust.
Hi vito
I tempted to make a single
pizza something must of gone wrong.aS the pizza wouldn't go on the peel.so the final resullt turned out lto be a disaster.the edges weren't crusty. The poulish seemed to be fine as it forrmented
I will try making another one as this one almost looks like a pretzel pizza.can send .e the proper recipe. For 3 pizzas as i wil freeze 2 dough patties
your knowledge is a treasure. thank you
Thank you very much. I have been trying to get tips on tv and web for years and you have done so much for me in so little time.
The only thing I found challenging is the oven, regular household kitchen oven and I don’t have a stone....I made so many pizzas in different ways to find the right way to get a nice crust. Finally the best way i found I can get nice Color on the bottom is to start the pizza with only tomato sauce on the hot plate or a frying pan on the stovetop, then I load the toppings and put it in the oven on broil for a few minutes until I get a nice color. Testing this took about 15 pies , in different ways...in the oven the whole time, switching from bottom rack to top rack, so on and so forth...over and over....finally got it perfect!!!
Unglazed stone tiles from the home improvement store is a good way to mimic a pizza stone. (1) 16x16 tile is probably $2 and disposable. Just don’t wash it with soap. Make sure it’s unglazed, the glazing on tiles is toxic under heat.
Can use cast iron in the oven.
@@derekborba2644 Why not? Cast iron works great in the oven!
@@ybenormal re-read my comment
U don't need a stone, get a pizza screen and it will be better than a stone.
I would love to see you do a video using the pizza app or the ooni app dough calculators
I made pizza by your recipe and it was fantastic!!! So, so grateful ❤️❤️
Muchas gracias Vito, al fin tenemos auténtica pizza italiana en casa. ❤️❤️
You’re the best, i love you
Always look forward to your videos Maestro!! Keep them coming. I have learnt so much from you already
You are a true champion for sharing so much wonderful knowledge. Thank you!
Valuable video, thank-you!
That's how I've always done it. But I use vacuum bags and get the air out. That way no freezer burn happens.
could also double bag it
Thanks again ... its so helpful: if I could send you a Vecchio Amaro Del Capo to go beside the Jägermeister in the freezer, I would!!!
Thanks Vito! You are most helpful sir!
The best pizza dough recipe so far, original Italian pizza, thank you!
Waiting ❤️ ❤️❤️, you're the best pizza RUclipsr
Nice video as always but too much plastic. The planet is crying.
@@samuelhaddad451 yeah a little bit xD, but he is the nicest and best Pizza RUclipsr!
@@samuelhaddad451 ever heard of recycling?? You can recycle ziplock bags!!
Thank you for your recipes... you are the best pizza YOLO! I have a question...i followed this video in order to make pizza from frozen dough this time. The only thing that i found different was that the pizza was too chewy, not as soft as and the crust didn't grow that much comparing with the normal process where everything went 100% perfect. What do you think went wrong? I have a home electric over and i use pizza steal to bake. I use your recipie with the poolish... Thanks again for your amazing videos
It is not pizza it is lifestyle and this is 100% true. First my wife complained about my new pizza game, that I learned from your channel. "It takes too much time and buying the best ingredients in Italy also too expensive, but after we went to a restaurant some month ago and payed 30 Euro for 2 so so pizzas, she is not complaining any more. Instead of it, she is inviting friends now and advertising our own pizza at home. So thank you for all the recipes, ideas and time you are investing to make us better pizzaioli
I’ve been trying to make pizza dough for 40 years. My heartfelt thanks that I finally made it right. You are the very best my God continue to bless you and your sweet little baby and family when I get a chance I will donate to you. this is Patty from Texas Patty cake pizza you’re the best I used to work for Italians when I was young and they were just wonderful wonderful shops they weren’t didn’t even go to chef school but they were better than any chef you are wonderful thank you.
Thank you Vito. I’m working on my video about everything you have shown us. Thank you for letting us know how to properly freeze the dough. You answered my question.
After searching tons of videos, who else can make u happy with this one? Thanks Maestro. Love from India! 🎉
Thank ypuuuu
@@vitoiacopelli are you japanese?
@@memoryone672 he is italian
@@johnpesantez4295 really?
@@memoryone672 👀
greeting from Japan. I love your channel ... Yummy Pizza! 👍🏽 arigatou gozaimasu.ありがとうございます
Awesome, I just made 12 pizzas for our guests and it's not happening so when it's matured tomorrow, I can freeze it. Freezing them then vacuum packing. Dude you are brilliant.Thank you!!!
You are the best! Thanks for sharing.
I have done it at home and the pizza was sooooo good, better than many pizza places nearby me.
Bon Appetite
The Perfect Margarita Pizza 🍕
Thanks for sharing this wonderful tip on Freezing left over Pizza 🍕 Dough..
Cheers Famo59 🍷🍷
Vito I’m trying to start a pizza business and I’m depending on ur videos for guidance so keep it up great job I’m learning a lot.
I hope you flourish in your pizza business!!!
Perfect ! That exactly i wanted to know on how to preserve the dough thank you very much !
I’m so glad to find this video! Frozen dough! Brilliant! Solve my meal prep problem! Mille Grazie!
To protect the dough balls from frostbites, when they're already frozen I immerse them in water and then put them into a zip bag. The water freezes immediately upon contact and creates a barrier. That's how you can also protect fish fillets and steaks.
Brilliant! I had no idea! I'll definitely try it (especially with fish and steak)!
Best pizza channel I found on RUclips.
I love you Vito!!! My pizza came out incredibly softeh and crouncheh! We all felt your passion by ways of our successful pizza attempt. Sending appreciation from Malaysia
Thank you Vito, it's a great pizza indeed, I didnt succeed to do the crunchy dough. But in general the pizza was 90% great. I shall take more time to wait for my dough to expand more and have more bubbles . It was cold that day and I think that was the reason
Looks fantastic. I have what will seem like an odd question: is there any way to speed defrost the dough, in like an hour? I know there will be a drop in quality, given some special constraints, I sometimes only have an hour to defrost the dough. If you had to speed defrost in an hour, how would you do it? Thanks so much.
The only way I would say is to freeze it as flat as possible so it defrosts very quickly. Don’t introduce heat to the dough or you might risk cooking it. Maybe leave it in a sunny spot to defrost?
Beautiful! I just watched your incredible Pizza created in the Home Oven. I was wondering what I should do with the rest hoping it could be frozen.
A life saver my friend!
You’re the best Vito. Thanks for teaching me how to do pizza! Still need some practice to stretch my dough but getting there!
Thank you, RUclips, thank you so much, Vito!! This method (like everything else taught here in this Chanel) really works! Thanks for sharing knowledge! All the best, greetings from Brazil!
Looking forward to this. I have not had a good experience at all freezing my pizza dough. The dough has no life when cooked.
Same
Did you have any better luck trying the way he froze everything here? Or were you basically already doing the same method he’s doing here?
@@anti-ethniccleansing465 no it was extremly soft and unusefull
@@elomuisan1182
:( Well that sucks! Seems that he’s not being honest then?
Well, thanks for letting me know! How long do you think fresh pizza dough will last in the refrigerator before being cooked up as a pizza then since we cannot freeze it?
@@anti-ethniccleansing465 i think whit no Oxygen maybe 4 days btw do u have picture of dough i would ask vito what is problem
I've done this with two different batches, and it works great! I live by myself, so I'll only use one or two a week. I'll take it from the freezer to the refrigerator the night before, then from the refrigerator to the counter for the hour or so while the oven heats up. Thanks Vito!
I simply love the way you cook pizza...For now, my friends don't want to go to the pizza restaurant..
they want mine 4 ever and its because of your!! God blessed you
I had my own recipe for pizza with poolish and cold fermentation for about 10 years and even my own Art of Pizza Channel, but then Vito's video's put mine and all the others to shame ! haha needless I put offline my videos , I'm glad you made my recipe obsolete ! you are a true master , one true recipe , one true master Vito. Auguri , di Giuseppe