Neapolitan Pizza Dough Handmade Vs Mixer
HTML-код
- Опубликовано: 27 сен 2024
- SUBSCRIBE ❥ / maestrovitoiacopelli
BECOME A MEMBER AND GET IN DIRECT CONTACT WITH ME : ONLY $4.99
/ @vitoiacopelli
how to make nepaolitan pizza dough, and this time i will show you in this video, the 2 ways made with, Eletric Mixer and made handmade, i will show you the full recipe and how to make it , and also talk about the two differences, i hope that this was helpfull for you please leave a like and if you can share that will be fantastic and very supportive
the recipe
500ml. water
820gr. flour 00
15gr. salt
5 dry yeast
here is mixer that i used: www.amazon.com...
italiano
come fare un impasto per pizza alla napoletana, e questa volta ti mostrerò in questo video, i 2 modi fatti con, Mixer eletrico e fatto a mano, ti mostrerò la ricetta completa e come prepararla, e anche parlare delle due differenze , spero che questo ti sia stato utile per favore lascia un like e se puoi condividerlo sarà fantastico e molto utile
spanish
cómo hacer masa de pizza nepaolitana, y esta vez te mostraré en este video, las 2 formas hechas con, batidora eléctrica y hecha a mano, te mostraré la receta completa y cómo prepararla, y también hablaré sobre las dos diferencias , espero que esto haya sido útil para usted, deje un "me gusta" y, si puede compartirlo, será fantástico y muy solidario
arabic
كيفية صنع عجينة بيتزا نيبالية ، وهذه المرة سأريكم في هذا الفيديو ، الطريقتان المصنوعتان باستخدام خلاط إليتريك والمصنوع يدويًا ، سأريكم الوصفة الكاملة وكيفية صنعها ، وأيضًا أتحدث عن الاختلافين ، آمل أن يكون هذا مفيدًا بالنسبة لك ، يرجى ترك مثل وما إذا كان يمكنك مشاركة ذلك سيكون رائعًا وداعمًا جدًا
DONATE $ 1paypal.me/pool... TO SUPPORT AND HELP ME WITH A PROJECT :)
BUY CLOTHING LINE MY STORE ❥ teespring.com/...
-----🍕🍕🍕🍕links of my social media ADD ME ON 🍕🍕🍕🍕----- INSTAGRAM ❥ / vitoiacopelli
FACEBOOK ❥ www.facebook.c..."
MY pizzeria WWW.PIZZAPROVAMI.COM
7407 W MELROSE AVE LOS ANGELES CA 90046
MY pizzeria association NAPULE' PIZZERIA byVito Iacopelli(Colombia)
please comment below if you have any questions
Music: www.bensound.co...
![Cody Johnson - I'm Gonna Love You (with Carrie Underwood) [Official Music Video]](http://i.ytimg.com/vi/yy9PuYMU29g/mqdefault.jpg)
No matter which video you watch, this guy’s energy is always high. That’s a unique trait, regardless of his pizza making skills which are awesome. Thank you for all the great videos.
It's always great to listen to somebody that is passionate about what they do. I could listen to a guy talk about some hobby or job that I personally have no interest in... but if he's passionate about it then the discussion is interesting to me.
I made a pizza yesterday and i have got a lot of information from your channel, my family loved the pizza, thank you for the help you give to all people around the world for free, love from saudi arabia
Hi. Do you know why there are no large pockets of air in this crust?
at 12:52 the crunch is amazing, by far the best Pizza Master online.
Hi ..realy you teach everyone what you know honestly..appreciate..
Thank you for sharing your knowledge with us. After watching your video on making dough with polish there’s no going back now. Best pizza I’ve made in my 67 years. Now I just need to convince wife I need a pizza oven and darn a new store just opened a mile the road that sells pizza ovens.
if you have leftover dough you add some fennel seeds. make Tarallini of it. brush the dough with flavorized oil and bake it in the oven till its golden brown. IT WORKS!!!
Vito we are blessed to have you maestro!!!
I think both look awesome ! I wouldn't care which one I'd eat
Vito! You made me crazy for pizza! I am preparing dough for this evening, like every week since I found you. Thanks mate!
A big hola and hug, from spain!
Just to let you know how far your good has spread to the world,, I am from United Arab Emirates 🇦🇪 and your channel is my one & only reference when it comes to pizza, pizza taste amazing here .. of course with your help! Friends & family love it 🍕❤️ appreciate your effort and thank you so much, Grazie mille!
Thank you so much
Could you please make a video to explain mixer process in detail. Please also share tips like when to change head, how long to knead. Thanks in advance mate.
you are the best thing I've found on youtube during the process of learning pizza making, love from Taiwan.
Hi Vito! Can you give us a instructions for how to use the stand mixer? Like how long to use it, what power setting and when to switch from the mixing attachment to the dough attachment? Thank you!
I literally started makin pizza in my restaurant because of you 🙏🙏 all the way in Trinidad 🇹🇹 you are the best!!!!
How is the request from the customers?
Kussi pizzas selling out, I don’t have space to make and store too much, and I can’t afford a mixer yet, but working on it
shirvy Thats great to hear!👍🏼
Another amazing video. I’ve made all your recipes and yes you are absolutely right. I find with the dough machine the dough is lighter and fluffy. As much as I enjoy making dough by hand, the machine turns out 👌🏼👌🏼👌🏼. Good stuff Vito. Till next time. Ciao 🇮🇹
Hi. Do you know why there are no large pockets of air in this crust?
Your timing is perfect to teach about pizza! Thank you for helping in a tough time. I can’t get 00 flour so AP will have to do.
Can you make a video showing how to stretch the pizza dough with one hand? I only have one hand and I struggle with that part but I bet there's a technique. Even if it's only 1 minute video I would greatly appreciate it
Excellent stand mixer.... Cuisinart is awesome too... but those hands you have are a gift!
Vito "because I'm by myself; I cannot eat all of the pizza by myself."
Me "challenge accepted!"
I paused and looked for hair. OH ITS AIR. Never mind :P
You should do the little mark on a signature pizza at your restaurant when its made special by you.
Hhahah nice
Vito speaks the truth... the most important ingredient to any pizza is PASSION! Thanks for the uplifting video Vito, best wishes to you and your family. You are gonna be the RUclips expert on all pizza my friend.
Been a fan of making pizza dough with large airpockets because of your tutorial sir. Very inspiring thank you so much. Your forever fan from the Philippines 🥰
Hi. Do you know why there are no large pockets of air in this crust?
Go Get'em, Buddy, We celebrate today as You here for us, God Bless Vit6o!
I am hooked on pizza making now! All I can think of is making pizza
Dude.. You work your ass off. Total respect.
Fantastic - thank you for making this comparison! Question: have you done a comparison between dry yeast and a sourdough starter when making pizza? I’m also curious as to how much starter I should use in substitution of the dry yeast in this recipe. I have a coarse starter, not a wet starter. Love your channel!
great video, thumbs up, Pizza Making should be introduced as a new school subject :-)
I prefer the hand kneading dough Vito,and i think the mixer is making more temperature then the hand kneading,plus u can feel the dough when u don't use mixer,thank u for sharing this video 👍
Hi man.
Thank you for your videos. Every video improve my skills.
I have not a cooking machine... That's why, hand made, it's always better (I think).
My favorite 🍕 dough on poolish starter with 70% hydration.
Thank you for your teaching. Please don't stop. 👌
I’m obsessed with making pizza. This channel is amazing. I use an oven that heats up to 900.
Interesting comparison! I do have a stand mixer but it taps out on amounts greater than 600 grams of flour which is most times, so am by hand these days and kneed until can feel it softening up nicely and is smooth. Will look for the colours on the crust when make some more on friday. Great education and entertainment as always! Cheers Jim
That video is not accurate because he kneaded quickly to match the mixer. If you knead a reasonable amount, rest the dough, build the gluten, etc. and ferment for a decent amount of time including bulk ferment, you should not sea a noticeable difference
He sped the video up, he didn’t knead the dough that fast.
I usually make your recipe, the 72hr double fermentation by hand....and this time I'm trying it with mixer. Will report back how it goes!
I love your videos every time I watch them!!! I keep working to make my pizzas better and better. I was planning a trip to Napoli just to take a pizzaiolo class, but then Covid hit :-( I hope you are recovering well there and maybe in 2021 I can come down! 2 years since visiting the motherland is way too long...
I don't get it. You startet off the machine with a different attachment, then suddenly it was the dough hook. At which point did you switch attachment and why? Thanks
I have 2 questions: 1. With the mixer, when did you swap the paddle attachment to the dough hook? 2. How long did you knead with the mixer dough hook and what speed?
I’ve got the same questions.
Not an expert, but in another video I saw, the attachment was changed right as the ingredients became mostly incorporated. And from other places that I’ve read I think it’s no faster than speed 2
You use the first one to mix flour with water. Once it becomes more or less "one thing" then you switch it for the dough hook.
@@DodInTheSky If you can mix it with your finger, like it is still powdery or liquid then you can use the flat mixing paddle. When you would call it kneading, in case you would have done it by hand, then you use the dough hook. That's how I decide.
I use a Kitchen Aid at home all the time. I add my ingredients and just use the dough hook by hand to stir everything together and once it starts to form up I attach the dough hook to the machine and then knead for 10 minutes at speed 2. Works every time
Today I got a new mixer. The test winner Ankarsrum. That has a total different mixing that your mixer, that is about the same way my 1 year old mixer mixes too. But, cant wait to make it with the winner of the mixers 👍🙂
And how is your experience after 5 month of using the machine? Is it more gentle than the hook mixers?
@@666louis Oh, its the best! I do 12 x 250 grams doughs at the time, and medium speed in 20 minutes. Dough is perfect 👍🙂
ciao, purtroppo non parlo italiano /ingles ...... ammiro davvero il tuo lavoro qui in Brasile. Penso che tu sia un grande maestro della panetteria mondiale !!!!
I learned new things about perfect pizza today Thanks to you Vito, thanks.
Master of your craft
Thank you from UK 🙏🇬🇧
Hey Vito! How long the dough should mix in the machine? And do you have to mix longer if you make more dough? Thanks! Love your video!
The hand made MUST be better because you put your love into it when kneading.
Really
weirdo.
The machine puts its love into the pizza, too.
@@17plus9 hahahahaha, I like this comment hahahahaha
ruclips.net/video/63ycwRr8prw/видео.html
Thank you vito for your Videos. Stay healthy my friend. Greetings from germany
Thank you Vito. Information and entertainment . Does it get any better? You rule my friend!
Bravissimo , as usual . Love your videos and learned a lot from them . Ciao da Brasile
I love that you play Mozart
and you how you make your dough?
vito iacopelli I want to improve my dough. I use an old America’s test kitchen recipe and it’s fine but I know there are better options.
Because of you I make great pizza at home,but more hydration dough 70%,thank you Vito.
I use the no knead method.
Let it rest for 18 -24 hours at room temp the into the fridge for 48 hours.
Turns out great. And very tasty.
Hand!
😂😂😂😂😂
Loved the video , hands always win the battle 🙂
Thank you so much for making these videos
Maestro vito, im from the philippines and i admire you very much. Can you make a video on how to make dough for the business. Thank you 😁
Hi Vito, you should have explain about the "Mannie box"? What it is , why it is and how? Maybe, later. Cause I have seen many pizza makers using it, in their video lately.
Vito I have a kitchenaid and I agree I prefer machine than hands 😓 i am leaving in the south of France and it's very hot on summer😎 you are the best I know this 👍🍻JP du Var
عندما تصنعها بيديك تجدها مصنوعة من الحب
What a beautiful Pizza... I can smell it yummy... lol . Can you tell me Vito, what is the room temperature where you are making the dough? I believe the temperature has a lot to do in the success of the dough. Thanks again big Fan of your italien Pizzas
Hi Vito, I’m doing pizza in the wood fire oven which is the best dough recipe?
Best wishes
Gianni
Thanks
I can't imagine that you hand make every pizza! A stand mixer much easier to use....
Yeah, in a restaurant I’m sure they use a large mixer. But who knows maybe they make and knead like 10lbs at a time.
Vito sei bravissimo e tuoi video sono fantastici
I loved this video for comparison Vito.Thank You so much.
I’ve done it both ways. The mixer over mixed the first time so the dough was tough to stretch at 60% hydration. The next round was by hand, 62% hydration and I did not mix the salt into the yeast and water mix until I had added about 20% of the 00 flour. (Like a batter) I was able to feel the dough get well mixed and silky. Thanks for the video Vito.
How long did you knead the dough with the standmixer for it to be over kneaded? Having some issues with this aswell.
Jasper Vlayen the recipe I used said 7-9 minutes on low to Med low speed. By hand, I mixed until the dough was completely mixed and soft. About 3-4 minutes. I prefer the hand method 1. Because small batches like 300 gr of flour don’t fill the mixing bowl enough to do the job and 2. I get a better feel for the consistency of the dough by hand. Hope that helps.
@@waydegardner1971 Thanks for the reply! I've seen all sorts of kneading times. Vito calls for 15-20 minutes by hand and 15 minutes by standmixer. Other recipes just call for 3 minutes by standmixer. Do you feel the gluten is developed enough after 4 minutes of handkneading?
Jasper Vlayen depends on when you want to use the dough. I always try to give 24-48 hours in the refrigerator to develop better flavor and let the dough mature.
@@waydegardner1971 I always use it the same day. So i guess ill knead it by hand for 10 minutes and let it rest 6-8 hours before using it. See how that comes out
I would eat both of those pizzas. I love pizza. Pizza is my favorite food. I also made pizza this week.
How much you need to knead the dough in the machine? And when you have to change the tool? And what speed to use? Thanks
Great video only wish you would have gave us in the description mixing times in the mixer...
Vito, I would like to see a comparison of dough the same day, as dough made by polish. I've made your dough using the polish method, and it's perfecto! Also, the dough is only one aspect of the perfect pizza. As you know, it's also the sauce, and cheese. The cheese you use looks like fresh Mozzarella correct? Thank you for your videos!
Another great video from Vito, thanks!
Vito, thanks for all the pizza making knowledge you share. I know how you feel about pizza, it's a passion & joy that's hard to express with words & easier to express with an amazing pizza on the table & watching people's eyes roll back to the back of their heads when they take a bite of an amazing pizza lol.
I'm curious, for this recipe, you went with 61% hydration. I have seen soo many of your videos & have seen that you use between 67-70% hydration typically. How come 61% for this dough if you don't mind me asking.
Thanks again for your time & videos 😎👍
I have been using the mixer and hand, honestly I like the old school approach, I can feel when the impasto is ready or not, and also I have developed the "feeling" for hydration. Just my two cents
Oh i forgot
"wallahhhhhh! “
Yeah I think his by hands dough is just underkneaded.
late to the video. but thanks for doing this. Sadly I cannot do it by hand anymore. So I must use a mixer, I can live with the minor issues.
I notice a similar difference in dough texture when i make (mix) pasta by hand vs in my kitchenaid mixer, the machine dough is a little more elastic.
I was not sure till now if I should buy a stand mixer but If that thing can give that level of result consistently i am 100% buying one.
Makes life easier and you can have more of the perfect pizzas at home.
Thanks for the video Vito! You’re a star!
Hi thank you verry much for all the videos , am from Algeria and i love pizza 😍 ... but please what about oil !?
I wish you do one day a pizza with a GOZNEY "small" oven.
AA A the rock box?
Anthony Tummy yes
I wish too.
Hey Vito! I love your videos! Quick question- Do you sell your own flour? If so how can I get some?
Vito, love your chann. You've been adding Olive Oil to dough recipe lately but not here.
Should we use Olive Oil in poolish base dough everytime?
Hi, can you give some tips on what stage we can freeze the dough for later. And how to properly defrost and make pizza with the frozen dough?
Biju Abraham Would love tips for that as well, so I can make a great pizza when I’m alone as well
After 6 to 8 hours you should put into the fridge
Those look pretty!
Very nice. You don't use "poolish" here; why? What would be the big difference? Paul
Maestro Vito: how long do you knead the dough on the mixer? (initia knead , rest time and fine knead)? thanks for the amazing videos!
I want to know too
Thanks, love you videos. Be nice to see a comparison between dough with 00 flour and regular flour.
Did you keep the dough for 6 hours in the fridge or just in the temperature room? I keep it in the temperature room outside the fridge and it grow enormous too big
??????
Anyone know the answer?
See, when you move your hand towards the front of the camera, it would be nice to add the punch sound effect to make it look more exciting.Congratulations Vito.
Just ordered a really expensive mixer haha. But the mixer will take me further than my manual skills. But i could use the mixer and then do by hand after to make it perfect.
@Papa Louie Kenwood Chef XL Titanium. Yeah many options. First i went by looks so was considering Smeg but glad i didnt. The Kenwood is very powerful and so many tools you can use with it. And it looks really cool as well with the white LED's. but expensive, but i feel a mixer is something you have for a long time. If i went with something a bit cheaper, maybe it would cost more in the end since it wouldnt do the job.
Amazing
Avean, I also brought an expensive mixer just to try and make pizza dough. I brought a KitchenAid Artisan. Worth every cent.
@Papa Louie oh no ! Kenwood, Kitchenaid,???? Hey guys these are alround kitchen machines and not really good for kneading pizza dough. Have a look at the Famag Griletta, vastly superior ragarding dough kneading.
ruclips.net/video/63ycwRr8prw/видео.html
Best best !!!
Beautiful Maestro...👍🏻🍕
Vito ... You really do your job with love
Great video, Vito!! Just one question: what is a direct dough and what are the other types?
I see that you didn't use olive oil or sugar, is that dough not direct?
Direct means that you make it and you use it with out going in the fridge or without using Poolish or biga
Also, if your doing it in wood fire oven, you don't need the sugar and oil because from what i have been watching is, in all his videos, honey and oil is used if your making it in home oven which adds the color to the crust. If your using wood fire oven, you don't need those things
Ciao Vito sei fantastico grazie che condividi questo mestiere. Se fosi a Los Angeles mi piacerebbe imparare con te.
Can you try to make pizza with beer chef i tried Heineken and the aroma is amazing i just replaced water with beer and half yeast than normal greetings
Very interesting this video !!
I've been curious since you started this !!♡!!
What kind of yeast do you use? Active dry, rapid rising? And how cold should the water be? Room temp? What brand of Manitoba do you use?
You should do this again for 2021 Vito...but use the dough hook attachment...See if it makes a difference.
Grazie ancora, Vito. Ho fatto questo l'impasto ieri ed è state il migliore. Una domanda (in inglese perché sto ancora imparando italiano): Is there a way to get the plastic wrap to not stick on the dough balls? I put flour on top, but when the dough expands, it still stuck a little and tore the tops of the dough. I bought some dough boxes last night on Amazon, but wondering what else to do? The dough was really the best as I've been trying many variations lately since I got a new brick oven in my backyard. Grazie mille. Mi piace il suo canale!
Si just put a very little bit of oil on top of the balls before putting the plastic wrap
@@vitoiacopelli Grazie. Ho pensato che potrebbe funzionare. Buona giornata.
Hi Vito! How much instant yeast for 2 dough recipe you added some time ago at-home home? In gramms please
Vito, your dough always comes out so beautiful. Do you rest it for 6 hours in the fridge or room temperature? I have tried room temperature a couple times and it gets sticky and hard to work with here in Florida where it is warm and humid all the time. If in the fridge, how long before using do I take it out? Grazie Mille di Pietro
Room temperature
Possible to do 80% hydration 72 hour fermentation? Keep up the amazing videos you're the best!
No it’s not possible the max you can go with 80% is 8 hours
Hi Vito
As usual nice video
Plz need your opinion for the pizza make it by mix flour manitoba flour& normal flour
How many percent of each flour to get nice pizza
Thanks for your reply in advance
Your videos are so informative and relaxing to watch love it bro 👊 From India
I sometimes dream of indian pizza with aloo and allam chutney.
I think the one on the right was cooked slightly longer and was closer to the edge of the oven. That’s could have made the small difference. This video didn’t really answer the question as far as I’m concerned. All he said (about 50 times) is that it was a little different. By the video they looked identical. Which one tasted better?
Could you make comparsion on how to make different pizza's from Italia? Eg. Neapolitana vs Romana vs ... ?
Try next time, when mixing by hand, to remix it after 30 min of rest. Leave it for another 30 min after remixing and then make balls. It will be same smoothness like when mixing it with machine. It will still grow less in the same time. Great video!
Igor Grbaslijev Exactly 👍
Amazing recipe. Used this on my kitchen aid, one small issue my dough had many fermentation “pores” making it difficult to stretch out without holes, any ideas? Did I over ferment it?
Maestro! When did you switch from the paddle to the dough hook for the mixer? What's your preferred 00 flour brand?
After was everything together