Number three for sure! My home oven goes to a max temp of 500F, so I have been making 80% hydration dough for my Neapolitan pizzas. You can hardly stretch the dough with methods 1 & 2 because it is so soft. Doing two reballs makes it SOOO much easier to work with. Gratzi Vito, for all you do to educate us!!!
I made pizza for the first time ever tonight, using your recipe. My wife was SHOCKED, and said it was the best pizza that she has eaten in the United States (She is from Napoli). Thank you!!!
Hello Vito You have changed my food life!a massive statement but totally true. Since watching your videos for over 2 years I have bought my own pizza oven and make beautiful pizzas for all my family each week! I've made 100's of wonderful pizzas because you your teachings. Thankyou very much Vito. Love Stuart ❤️
Hi! I am new to his recipes. Can you help me? I need to make between 6 to 8 pizzas. Should I double the poolish recipe (300ml water, 300 g flour, 5g yeast and 5g honey)? Then how much flour do I need? Also, I don’t have a kitchen scale so can I just convert the ingredients to cups? Thank you.
What's there to say? Outstanding video and presentation, I aim for #2 most often. I am now working on opening a mobile pizza business with everything I have learned from your hundreds of videos etched into my brain, pizza has become my passion. Thank you again for all of your help.
#2 all day Vito! I can see why this has been your method of teaching over many years/videos and it's great to see the comparison of all three to understand why #2 is the best method. 👍
First it was the fun videos, and Vito's professionalism. Then it got deep learning gluten structure, mozzarella cutting, and whatnot. Now I'm at the point where I'm building an oven in the back yard.
You’re the best, Vito! Since I started watching your channel (over two years ago), I’ve made pizza for my peeps pretty much once a week (il Giovedì per noi è pizza, non gnocchi!). It took me lots of batches to get the right proportions, but I could never really figure out how to get the three different gluten structures you described so well in this video. So, thank you from the whole family! Un abbraccio grande da un’italiana in Canada.
The amount of people saying that you changed their pizza game / love for pizza is the best compliment we can give. I've been to Rome recently and i can say i prefer my home made soft&craunchy goodness !!!!!! Thanks king Vito ! PS: Number 2
So this is why I get a spongy texture ! I have very weak flour (around 8g protein/100g) So I have no choice but to give a lot of rest + reball. I was always wondering why it was looking so spongy ! As a regular, I found this video especially easy to follow as you're going straight to the point and staying concise on the points you already mentionned a lot in the past. I know new commers might not feel it the same way but well, one size can't fit all ! And as always, I still hope you get a small shell oven to show us some fun with it!
#3. I appreciate that you show us all the way through (even across multiple days in another video). Most RUclips posts give ingredients, show some preparation, but as soon as there's variation, you get one variety, but only a verbal description of what would have happened in the other variations. You show what happens by making the other variations too. So, this basically means that you rock, my friend!
Amazing video as always! Can you maybe make a video showing us the differences using direct method between a pizza with a short bulk/long ball fermention and another with a long bulk/short ball fermention? Thanks!
This has been more detailed than the past. Than you for that. I've been following method two because I thought that was how Neapolitan pizzas were made. I leave it rest for 15-20min before separating and reballing.
Vito! Thanks for your explanation! I have been making pizzas in my ooni for 6 years and still learning on refining my style on how to make a crunchy and puffy pizza. Based on your clips I learned how to make pizzas by using a poolish. Based on this video I learned that a flat dough after proofing, is not a bad thing to happen. Thanks you and keep up the good work!
Very good Vito. The only thing is that the extra strength you built from the re-balling of dough number 3 probably needed more time to relax. It looked harder to stretch too. I have re-balled when the dough looked a bit slack - sometimes 2-3 times and it really helped build some strength 💪🏻
Great demonstration of why you say Softa and Crounchy at the same time, which is number 2 method. I prefer number that method, and that is what you have taught us from the beginning! It seems like number 3 sponge method looks so much easier to work with at the high hydration though...I am not able to do the high hydration yet, I have to keep it at 65% or so. Oh I hope to see you at the International Pizza Expo in Vegas in March, I have registered!
I'd love to see a how to use a madre to naturally leaven Pizza dough masterclass! You've done a couple videos in the past on sourdough pizza, but I think it would be awesome to see some new takes on it!
Awesome video! I’ve been getting inconsistent crusts / workability but have been inconsistent with my resting / balling. Didn’t realize it made a difference till watching this. Thanks!
Great video, probably one of the clearest to follow. I’d like to see you expand this to another video incorporating a cold fermentation. Your success is a direct result of your amazing hard work and we appreciate it.
Hi Vito, grazie mille for all the pizza knowledge you are sharing with us. I’ve made some really good pizza’s using your video’s❤ Can you make a video how to fold the pizza dough by hand for the best gluten network [if you don’t have a dough machine]? Ciao Ciao from The Netherlands!
There is no difference between resting the dough under a glass bowl vs box. He just put the finished doughs in the box, and unfinished under the bowl. The olive oil is to prevent the dough from sticking to the work surface. Flour is also used for a similar purpose, but oil works better here. Not sure what you mean with the temperature, but generally any room temperature will be fine, the rise will just take longer in colder temperatures and vice versa.
All three look great in their own respect, but if I had to choose, I would actually agree with you: the texture of #2: Alveolate crust looks like it held the best crunch and softness at the same time!
For me 2/1/3. BTW: If I make pizza dough, I always make the dough 3 days in advance. Flour (Molino Caputo Nuvola) + water -> mix 2 min, rest 1 hr. Add yeast, salt and honey/olive oil, mix 10 min, rest 1 hr. Make the balls, leave in fridge 2 ½ days. Take the dough out of the fridge, leave it for 4-6 hrs and bake it. Will try this method next time. Wonder if there is any difference between the two methods. Thank you for sharing all your knowledge!
Wow, what an excellent video. It is striking to see the difference just due to a longer ferment period after the dough is mixed. So let's see, your favorite was mix, (bulk) ferment, then make the balls. I'll definitely have to experiment with these differences when things warm up again in my area and I can start using my outdoor wood fired oven again. Thank you for so much information!! Your channel has really changed from the early days when you were just starting out, much more informative now.
this video was like finding gold to me. since the hyper inflation we can no longer pizza from our pizzerias. I’ve been experimenting on perfecting my own homemade for the past year or so. One time i accidentally made a crust like #2 and didn’t know how i did it because i was using the same dough recipe. Since that time, i’ve been trying to duplicate it. Now i know why and what i did to achieve it, going to try this again now
Since I started watching your channel I made pizza for my children here in the Philippines and all i can say is absolutely delicious pizza i've ever made that no one here in my town can make. Although it is hard to find the flour, the one that you are using i tried to find it on online shop to make it perfect. Thank you Vito Lacopelli
You have revealed the old and well-guarded secrets of “the pizza!” Some are probably not too happy, but most of us will be eternally grateful. It’s so interesting how minor changes in dough handling produce subtle but crucial differences in the outcome. On bended knee I thank you for your generosity and kindness in sharing. God bless.
I made pizza with your dough recipe (with the poolish) for my mum and dad, we were all blown away! My dad's quiet desperation realizing a lifetime of pizza making was blown away in one bite. Technique: oven+grill on maximum to heat up the pizza stone to temps of 370 degrees. Stretch the dough out on a mound of flour, so no sticky bits on the bottom. Use enough dough (280 grams). Turn off the grill while the pizza's in. Turn back on after pizza to heat up stone for the next one!
Excellent video Vito! There are many other pizza makers on RUclips, but you are #1 with no secrets :) I picked #2 pizza. You always have such nice basil...can you share where we can get similar basil or how can we successfully grow the basil from plants purchased at Vons, Raley's etc. Grazie Mille!!!
Thank you. I have been stuck with frozen pizza from the supermarket for a few years and they always seem like a #1. Learning the two rest method for #3 is what i am looking for.
Great videos, up until now I've been making pizza in the BBQ using my focaccia bread dough recipe ( no poolish ). I discovered your channel a coupla days ago and I've watched a number of your excellent videos. I'm looking forward to trying your pizza dough recipes, the results look mouth watering, thank you so much for sharing.
Thank you! I really liked the gluten explanation and you are the first person I've heard mention , or use, a Poolish in pizza making. You should be lecturing in culinary schools. Great job.
Great experiment and content, thanks! How does this translate do a cold fermentation? For #2 for instance, would it be to rest the dough for 20 minutes before balling and refrigerating?
#2 for sure. Could you please do a video on how to store extra dough. I have a family of four or what would be the perfect measurement to get enough dough for 2-4 pizza. I really appreciate it.
Thank you for such a detailed presentation. Since I am in advanced years, I hope that with your advice I will be able to make my family happy with wonderful Pizzas. It's too late for anything more, thank you once again and I wish you success in life and work. P.S. Although I have other interests and watched many good clips from all fields, I only decided to follow you here, because of your selfless gift of knowledge. Thanks.
very interesting video! I have to share something: I made a dough from your "next level pizza dough". I used part, and let part frozen for a something like 2 months. The fresh was closer to your "number 2", while the unfrozen was closer to "number 1". Next time I will try to reball it again after unfreezing.
Thanks for sharing! I have been making pizza for years and that is a nice touch to add to my skills. I think mine are more #2. I guess that my favorite outcome as well. I will be trying all 3 with your poolish method. That is the new thing for me. I never tryed the poolish method thanks!
Vito, still the best! Thanks for your explainations! My skills are much much much better since i kno you🙏🙏🙏 Your humanity, your humility make you human and friendly. And it makes the difference with the other youtubers. Your real Vito ! Thanks!!!
I learn so much, thank you for doing this!! One question, or clarification. Method #2 in simple terms: Once dough is formed, make it into a ball and cover + rest for 20 mins. Method #3: after the dough rested for 20 min, re-ball it and let it rest another 20 mins. Is that correct? Thank you for the help!!
#2️⃣ for me 💯. Vito, anche prima che avevi detto quale era la tua favorita, ho detto la numero 2 e penso la maggioranza delle persone dicono la stessa cosa perché è evidente nel tuo esempio. Grazie di cuore Vito come sempre un bel video 👍
For me which one pizza number 1 or 2 or 3 . After i make this with my grandchildren they are small ages 9, 7, and 6 but they love to bake so we will do this when I take my vacation and i will tell you which one i like. Thank you so much for the tutorial pizza dough making. But i need to buy mixer because i don't have yet we are making home pizza using our hands to smoothen the dough. 😅 not budget yet😊 thank you so much ❤ stay healthy see you
I usually make #3. Instead of the poolish, I usually make a biga about 16hr before I make the full dough. After I make the dough, I wait about 1hr before I divide the balls. After dividing, I wait about 1hr before I make the pizza. With a wood fire in a masonry oven I get a nice spongy but crunchy crust. The wait makes all the difference in being able to form a strong dough I think. I use the 00 flour but I also hand knead for about 1hr the dough.
Hi Vito - I made your traditional 70% hydration 2x cold fermented pizza dough for the first time this week. I used 00 flour. From the resulting 6 balls I made pizzas including Margaritana, Pantelleria, Casertana, and Olive Tapenade - which were baked on a stone in a home over set to 500 degrees Fahrenheit. I followed your instructions for home oven cooking. My pizza party guests were very impressed! However, I feel that the crust ended up not so soft and crunchy, but more hard and chewy. After adding the 700 grams of flour to the poolish the dough was allowed to rest for 15 minutes, after which I kneaded it for 12 minutes or so. I'm wondering if I overworked the dough - and if this is what ultimately made the crust hard (too much gluten?). Love your channel!
Your dough is to hydrated, use about 60 to 62%, 70% will not turn out well unless your oven is 650 or higher. There's just too much moisture & it takes too long to get "done" in an oven under 600-650. 70% is really only good of you have a commercial oven or brick oven.
I will take the one with cheese. I guess thats the American in me. If it doesn’t have cheese its bread with sauce. I have worked at 3 different pizza shops. One we made fresh dough daily. And the other we proofed frozen dough. Yes the fresh dough was better. But you really had to stay on top of the proofing. If it over proofed a bit it would get giant bubbles on the crust. The frozen dough was very consistent and easy to proof and made dang good pizza too. Your dough recipe is spot on. Nice of you to show how its really made.
When you first started your channel,I had a hard time doing what you did,I have no idea why nothing ever turned for me,I even tried dionized water. How silly of me but this time it was much easier,thank you so much.
Best pizza channel by far. Thanks so much. What's the stuff you have around the dough? That's no flower right? My kids often tell me I have to much flower under the pizza but else it sticks 😅
Vito, I've been following you for many years now, you are the no.1 pizza youtuber, great content. because of you I make a super good neapolitan pizza that all my friends and family love. I really got obsessed, pizza IS life ;). but there is one thing I still get not the way I want it: the crust. I always get a perfect leoparding und super soft, airy crust, but I want it to be even more crunchy and think it could get a more even brown color. do you or anyone else have any good tips how to manage that?
1 / 2 / 3 ?
Eu sempre faço a sua receita na minha casa. Venha para o Brasil para eu cozinhar um dia para voce! A minha se parece com a numero 2
No 2
Number three for sure! My home oven goes to a max temp of 500F, so I have been making 80% hydration dough for my Neapolitan pizzas. You can hardly stretch the dough with methods 1 & 2 because it is so soft. Doing two reballs makes it SOOO much easier to work with.
Gratzi Vito, for all you do to educate us!!!
2
2
I made pizza for the first time ever tonight, using your recipe. My wife was SHOCKED, and said it was the best pizza that she has eaten in the United States (She is from Napoli). Thank you!!!
Fantastic! What a result.
Because You made it 😂
because you did it with love ;)
Because of your Sauce may be...
That is incredible praise. Pizza from the Naples region is absolutely killer. I remember eating 3 at a time when visiting my sister.
Hello Vito
You have changed my food life!a massive statement but totally true. Since watching your videos for over 2 years I have bought my own pizza oven and make beautiful pizzas for all my family each week! I've made 100's of wonderful pizzas because you your teachings. Thankyou very much Vito.
Love Stuart ❤️
Guaglió senza impastatrice e forno la vita non cambia! Saluti da Napoli
Hi! I am new to his recipes. Can you help me? I need to make between 6 to 8 pizzas. Should I double the poolish recipe (300ml water, 300 g flour, 5g yeast and 5g honey)? Then how much flour do I need? Also, I don’t have a kitchen scale so can I just convert the ingredients to cups? Thank you.
Best pizza channel on RUclips hands down! 😁
Wow, thanks!
I agree this channel is amazing!
Agree too!!
What's there to say? Outstanding video and presentation, I aim for #2 most often. I am now working on opening a mobile pizza business with everything I have learned from your hundreds of videos etched into my brain, pizza has become my passion. Thank you again for all of your help.
#2 all day Vito! I can see why this has been your method of teaching over many years/videos and it's great to see the comparison of all three to understand why #2 is the best method. 👍
First it was the fun videos, and Vito's professionalism. Then it got deep learning gluten structure, mozzarella cutting, and whatnot.
Now I'm at the point where I'm building an oven in the back yard.
You’re the best, Vito!
Since I started watching your channel (over two years ago), I’ve made pizza for my peeps pretty much once a week (il Giovedì per noi è pizza, non gnocchi!).
It took me lots of batches to get the right proportions, but I could never really figure out how to get the three different gluten structures you described so well in this video.
So, thank you from the whole family!
Un abbraccio grande da un’italiana in Canada.
i agree. #2 is the best. very thin crust allows for a more balanced flavor. a thick crust and all you taste is bread.
The amount of people saying that you changed their pizza game / love for pizza is the best compliment we can give. I've been to Rome recently and i can say i prefer my home made soft&craunchy goodness !!!!!! Thanks king Vito ! PS: Number 2
Love # 2. Have made your recipe numerous times and always is outstanding. Thanks for teaching us how to be great dough makers!!!
So this is why I get a spongy texture !
I have very weak flour (around 8g protein/100g) So I have no choice but to give a lot of rest + reball. I was always wondering why it was looking so spongy !
As a regular, I found this video especially easy to follow as you're going straight to the point and staying concise on the points you already mentionned a lot in the past. I know new commers might not feel it the same way but well, one size can't fit all !
And as always, I still hope you get a small shell oven to show us some fun with it!
You could also add vital wheat gluten to increase protein content.
Thanks ! I'll check it out ! Never heard of it !@@longbeach225
#3. I appreciate that you show us all the way through (even across multiple days in another video). Most RUclips posts give ingredients, show some preparation, but as soon as there's variation, you get one variety, but only a verbal description of what would have happened in the other variations. You show what happens by making the other variations too. So, this basically means that you rock, my friend!
Amazing video as always! Can you maybe make a video showing us the differences using direct method between a pizza with a short bulk/long ball fermention and another with a long bulk/short ball fermention? Thanks!
This has been more detailed than the past. Than you for that. I've been following method two because I thought that was how Neapolitan pizzas were made. I leave it rest for 15-20min before separating and reballing.
That has answered a few questions I had regarding resting times and dough manipulation. Keep up the good work.
Glad it was helpful!
Vito! Thanks for your explanation! I have been making pizzas in my ooni for 6 years and still learning on refining my style on how to make a crunchy and puffy pizza.
Based on your clips I learned how to make pizzas by using a poolish.
Based on this video I learned that a flat dough after proofing, is not a bad thing to happen.
Thanks you and keep up the good work!
I love all of them. Thank you for the detailed explanation.
First time I actually understood pizza dough! Amazing lesson. Thank you
Very good Vito. The only thing is that the extra strength you built from the re-balling of dough number 3 probably needed more time to relax. It looked harder to stretch too. I have re-balled when the dough looked a bit slack - sometimes 2-3 times and it really helped build some strength 💪🏻
Number 2.Also the base is a bit thinner compared to the number 1. Thank you Vito. The best pizza channel for sure. Ciao
Great demonstration of why you say Softa and Crounchy at the same time, which is number 2 method. I prefer number that method, and that is what you have taught us from the beginning! It seems like number 3 sponge method looks so much easier to work with at the high hydration though...I am not able to do the high hydration yet, I have to keep it at 65% or so. Oh I hope to see you at the International Pizza Expo in Vegas in March, I have registered!
Love all of them. Thank you for your thorough explanation in making perfect pizzas. God bless you🙏
I'd love to see a how to use a madre to naturally leaven Pizza dough masterclass! You've done a couple videos in the past on sourdough pizza, but I think it would be awesome to see some new takes on it!
I personally like the crunchy...so #1. Excellent video and great information. Thanks!
Why do your videos come out right when my stomach is grumbling?🤦♂🤣
I strongly agree that you are the only one on RUclips that reveal all techniques and knowledge, no secret at all
Awesome video! I’ve been getting inconsistent crusts / workability but have been inconsistent with my resting / balling. Didn’t realize it made a difference till watching this. Thanks!
Each new video is a new learning experience. Thx very much Vito!
Great video, probably one of the clearest to follow. I’d like to see you expand this to another video incorporating a cold fermentation. Your success is a direct result of your amazing hard work and we appreciate it.
Hi Vito, grazie mille for all the pizza knowledge you are sharing with us. I’ve made some really good pizza’s using your video’s❤ Can you make a video how to fold the pizza dough by hand for the best gluten network [if you don’t have a dough machine]? Ciao Ciao from The Netherlands!
What is the difference between waiting in the box and under the glass bowl? Olive oil? Temperature? I don’t get it :/
There is no difference between resting the dough under a glass bowl vs box. He just put the finished doughs in the box, and unfinished under the bowl. The olive oil is to prevent the dough from sticking to the work surface. Flour is also used for a similar purpose, but oil works better here. Not sure what you mean with the temperature, but generally any room temperature will be fine, the rise will just take longer in colder temperatures and vice versa.
I'm so thankful I ran across your pizza dough videos. I had almost given up finding a recipe like this. Thanks so much!!!
Been making killer pizza thanks to your videos, thank you for all of your content!
I think most would like number 2 but I love number 1 but find it hard to achieve the crust.
Love your channel and learning a lot
All three look great in their own respect, but if I had to choose, I would actually agree with you: the texture of #2: Alveolate crust looks like it held the best crunch and softness at the same time!
For me 2/1/3. BTW: If I make pizza dough, I always make the dough 3 days in advance. Flour (Molino Caputo Nuvola) + water -> mix 2 min, rest 1 hr. Add yeast, salt and honey/olive oil, mix 10 min, rest 1 hr. Make the balls, leave in fridge 2 ½ days. Take the dough out of the fridge, leave it for 4-6 hrs and bake it. Will try this method next time. Wonder if there is any difference between the two methods. Thank you for sharing all your knowledge!
This is the kind of content I watch you for, great video! Thank you!
Hi Vito, I prefer number 2. Thank you so much for all you teach me so far. My pizzas are better since I discover your channel. Sorry for my inglish 😅
Wow, what an excellent video. It is striking to see the difference just due to a longer ferment period after the dough is mixed. So let's see, your favorite was mix, (bulk) ferment, then make the balls. I'll definitely have to experiment with these differences when things warm up again in my area and I can start using my outdoor wood fired oven again. Thank you for so much information!! Your channel has really changed from the early days when you were just starting out, much more informative now.
this video was like finding gold to me. since the hyper inflation we can no longer pizza from our pizzerias. I’ve been experimenting on perfecting my own homemade for the past year or so. One time i accidentally made a crust like #2 and didn’t know how i did it because i was using the same dough recipe. Since that time, i’ve been trying to duplicate it. Now i know why and what i did to achieve it, going to try this again now
Definitely #1. Thank you very much for sharing this!
Since I started watching your channel I made pizza for my children here in the Philippines and all i can say is absolutely delicious pizza i've ever made that no one here in my town can make. Although it is hard to find the flour, the one that you are using i tried to find it on online shop to make it perfect. Thank you Vito Lacopelli
Agree, number 2 wpuld be my choice. Want a bit of crunch on that bad boy but also the fluffy texture inside. Love it.
It's pretty remarkable that such small changes to the process make such a big difference in the final product. Thank you Vito!
#2 with #1 close 2nd. Watching and trying to learn. Vito you are the man!
You have revealed the old and well-guarded secrets of “the pizza!” Some are probably not too happy, but most of us will be eternally grateful. It’s so interesting how minor changes in dough handling produce subtle but crucial differences in the outcome. On bended knee I thank you for your generosity and kindness in sharing. God bless.
I love your enthusiasm and passion for the dough. Thank you for the video!
I made pizza with your dough recipe (with the poolish) for my mum and dad, we were all blown away! My dad's quiet desperation realizing a lifetime of pizza making was blown away in one bite. Technique: oven+grill on maximum to heat up the pizza stone to temps of 370 degrees. Stretch the dough out on a mound of flour, so no sticky bits on the bottom. Use enough dough (280 grams). Turn off the grill while the pizza's in. Turn back on after pizza to heat up stone for the next one!
your accent is very authentic Italian, thank you for sharing
Excellent video Vito! There are many other pizza makers on RUclips, but you are #1 with no secrets :) I picked #2 pizza. You always have such nice basil...can you share where we can get similar basil or how can we successfully grow the basil from plants purchased at Vons, Raley's etc. Grazie Mille!!!
Thank you. I have been stuck with frozen pizza from the supermarket for a few years and they always seem like a #1. Learning the two rest method for #3 is what i am looking for.
You're very passionate about what you do. It's very encouraging to absorb this information.
I prefer number 2.
Thanks for showing the difference of dough proofing
Great videos, up until now I've been making pizza in the BBQ using my focaccia bread dough recipe ( no poolish ). I discovered your channel a coupla days ago and I've watched a number of your excellent videos. I'm looking forward to trying your pizza dough recipes, the results look mouth watering, thank you so much for sharing.
Thank you! I really liked the gluten explanation and you are the first person I've heard mention , or use, a Poolish in pizza making. You should be lecturing in culinary schools. Great job.
Great experiment and content, thanks! How does this translate do a cold fermentation? For #2 for instance, would it be to rest the dough for 20 minutes before balling and refrigerating?
#2 for sure.
Could you please do a video on how to store extra dough. I have a family of four or what would be the perfect measurement to get enough dough for 2-4 pizza. I really appreciate it.
Thank you for such a detailed presentation. Since I am in advanced years, I hope that with your advice I will be able to make my family happy with wonderful Pizzas. It's too late for anything more, thank you once again and I wish you success in life and work. P.S. Although I have other interests and watched many good clips from all fields, I only decided to follow you here, because of your selfless gift of knowledge. Thanks.
Vito , how much poolish do you need to make a large batch of dough? Is there a ratio of adding poolish to the dough the next day
Best Pizza instructional video on you tube. Bar none. Thank you, Vito!!
Learning so much. This coming week about to purchase a pizza oven. I determined to help your channel buy watching a complete video each day.
Number 2
very interesting video! I have to share something: I made a dough from your "next level pizza dough". I used part, and let part frozen for a something like 2 months. The fresh was closer to your "number 2", while the unfrozen was closer to "number 1". Next time I will try to reball it again after unfreezing.
Probably your best (instructional) video so far!
Thanks for your passion Vito. Many blessings
Great videos all the time, you’re the best Vito!
I’ll test the 2nd dough tomorrow. I want that soft n crownchy at the same time.
I’m excited !
Thank you ❤
Been watching one of your video yesterday and I'm addicted to your channel😂 The best Pizza maker in youtube❤
Thanks for sharing! I have been making pizza for years and that is a nice touch to add to my skills. I think mine are more #2. I guess that my favorite outcome as well. I will be trying all 3 with your poolish method. That is the new thing for me. I never tryed the poolish method thanks!
Vito, still the best! Thanks for your explainations! My skills are much much much better since i kno you🙏🙏🙏 Your humanity, your humility make you human and friendly. And it makes the difference with the other youtubers. Your real Vito ! Thanks!!!
I learn so much, thank you for doing this!! One question, or clarification. Method #2 in simple terms: Once dough is formed, make it into a ball and cover + rest for 20 mins. Method #3: after the dough rested for 20 min, re-ball it and let it rest another 20 mins. Is that correct? Thank you for the help!!
#2️⃣ for me 💯. Vito, anche prima che avevi detto quale era la tua favorita, ho detto la numero 2 e penso la maggioranza delle persone dicono la stessa cosa perché è evidente nel tuo esempio. Grazie di cuore Vito come sempre un bel video 👍
I've been following your channel, trying your recipes, and I really like the #2! Thanks
2.5 lol can’t decide between 2 and 3 but your channel is amazing. Thank you for your knowledge.
For me which one pizza number 1 or 2 or 3 . After i make this with my grandchildren they are small ages 9, 7, and 6 but they love to bake so we will do this when I take my vacation and i will tell you which one i like. Thank you so much for the tutorial pizza dough making. But i need to buy mixer because i don't have yet we are making home pizza using our hands to smoothen the dough. 😅 not budget yet😊 thank you so much ❤ stay healthy see you
I usually make #3. Instead of the poolish, I usually make a biga about 16hr before I make the full dough. After I make the dough, I wait about 1hr before I divide the balls. After dividing, I wait about 1hr before I make the pizza. With a wood fire in a masonry oven I get a nice spongy but crunchy crust. The wait makes all the difference in being able to form a strong dough I think. I use the 00 flour but I also hand knead for about 1hr the dough.
Thank you for the recipe. Made the pizza's last night. Everyone enjoyed them 😊
Hi Vito - I made your traditional 70% hydration 2x cold fermented pizza dough for the first time this week. I used 00 flour. From the resulting 6 balls I made pizzas including Margaritana, Pantelleria, Casertana, and Olive Tapenade - which were baked on a stone in a home over set to 500 degrees Fahrenheit. I followed your instructions for home oven cooking. My pizza party guests were very impressed! However, I feel that the crust ended up not so soft and crunchy, but more hard and chewy. After adding the 700 grams of flour to the poolish the dough was allowed to rest for 15 minutes, after which I kneaded it for 12 minutes or so. I'm wondering if I overworked the dough - and if this is what ultimately made the crust hard (too much gluten?). Love your channel!
I often get a similar result.
Your dough is to hydrated, use about 60 to 62%, 70% will not turn out well unless your oven is 650 or higher. There's just too much moisture & it takes too long to get "done" in an oven under 600-650. 70% is really only good of you have a commercial oven or brick oven.
@@Apathymiller This is true
Hello Vito.Хорошее раскрытие темы.Большое спасибо за такое видео!
The best pizza channel❤
Number 2 is the best pizza
No1. And, thank you for these videos, I genuinely appreciate your effort ❤
Wow, I want to try it very soon . My choice is probably number 2 . Thank you!
I will take the one with cheese. I guess thats the American in me. If it doesn’t have cheese its bread with sauce. I have worked at 3 different pizza shops. One we made fresh dough daily. And the other we proofed frozen dough. Yes the fresh dough was better. But you really had to stay on top of the proofing. If it over proofed a bit it would get giant bubbles on the crust. The frozen dough was very consistent and easy to proof and made dang good pizza too. Your dough recipe is spot on. Nice of you to show how its really made.
Thank you! I finally get how to do it properly. #2 for me. What kind of flour are you using on the counter? It looks more yellow than what we have.
Thats probably semolina, thats more yellow and used for streching f.e.
Wow, we dont see videos like this one. This is needed content Thanks!!!! I would go with number 2.
Iam going to try this myself. But nr 2 would be my favorite choice. Hands down to you, Vito! You’ve really changed my pizza game!
When you first started your channel,I had a hard time doing what you did,I have no idea why nothing ever turned for me,I even tried dionized water. How silly of me but this time it was much easier,thank you so much.
Thanks for explaining crust is about the bulk and proofing and shaping.
That was awesome! I prefer No.2 - Thanks for sharing
This is my favorite video for pizza dough.
Greetings from Austria :) I love your videos and learned so much from you, thank you so much:) You are by far the best pizza Master on youtube:)
Thank you Vito, support from France 👍👍
So much impressed of the second. Thank you chef!
Wow man, subscribed! I am super inspired now. I am busy building a brick pizza oven and can't wait to try this recipe! Thank you! cheers from SA
Always number 2, or betwin 1 and 2 because the number one is crunchyyyyyyyyyyy.
Best explication, thank you
You mean Crounchy!
Very much enjoy your videos. You have really helped me learn how to love making pizza at home.
Best pizza channel by far. Thanks so much. What's the stuff you have around the dough? That's no flower right? My kids often tell me I have to much flower under the pizza but else it sticks 😅
Love the detailed analysis…thanks a lot man
That was unbelievable. You nailed the science!! No: 2 for me!
Vito, I've been following you for many years now, you are the no.1 pizza youtuber, great content. because of you I make a super good neapolitan pizza that all my friends and family love. I really got obsessed, pizza IS life ;). but there is one thing I still get not the way I want it: the crust. I always get a perfect leoparding und super soft, airy crust, but I want it to be even more crunchy and think it could get a more even brown color. do you or anyone else have any good tips how to manage that?