I really love Vito he could make a pizza from sand on the beach. Thanks for all your enthusiasm and vigor fantastic video as always. Cheers from the UK.
What a great recipe. I've made this several times now and it makes wonderful pizza! My dad came over for lunch and he thought I ordered a pizza, he couldn't believe it was made from scratch. I used garden tomatoes for sauce and just onions and peppers cheese and green olives for the topping. It's so easy and fast I keep 2 or 3 dough balls in my fridge for the coming days. Thanks for this great and timeless video!
So basically it comes to a 68% hydration, I wonder if we raise up the hydration to 72% for this type of flour would the pizza come out a little lighter, or maybe lowering it down to 62% hydration for a better ending result.
@@JohnnyUrbanWoodsmen Be warned it will be a little sticky and harder to work with. Vito definitely has some videos on dealing with those wetter doughs....
@@bparker Ok yeah, I'll take that into consideration. Yeah I watched his video on making different hydration doughs, that 100% hydration was crazy. Thanks for the heads up. Lately I've been using trader joes pizza dough, so far the best pre-made dough on the market, imo, I feel its over 62% hydrated, maybe more like 72-75% hydration, its pretty sticky and what I do is I buy multiple bags (16oz ea) and divide them up to 279 grams balls and let them poof, then throw them in a 50/50 blend of AP flour and fine cornmeal then stretch, I get a pretty good crust, nicely crispy and chewy, close to what I use to get as a kid in NYC.
Going to try this recipe today. Wish my mother had taught me to speak Italian when I was little, her and her sisters and my grandma always spoke Italian when they were together. My mother was 1st generation in the USA. Early 1900's.
@@vitoiacopelli, I have found a way to bake a pizza in the home oven, just like you would do it in a professional oven. It's a great trick and works perfectly. Do contact me.
I have not tried it yet but from the details you have taught I must say that I have watched hundreds of videos for pizza recipe but never got tiny little details like you have mentioned, which I'm sure make a huge difference. So in short, by sharing your recipe this way, you are not only professional but very sincere with your viewers. Thank you much!
Made this tonight. After several attempts at making the poolish (all of which failed and boggled my mind as to why) I finally got a hold of some Gold Metal Flour which has been a scarce commodity since the pandemic. My poolish only rose about half as high as Vito's after 12 hours. So when I made the dough I added another 1/8 teaspoon of yeast and followed the instructions to the tee. Also, because my oven locks and shuts down at 500 degrees, I brought my pizza Stone out on the grill and got a respectable 600 degrees. Not only was this the best pizza I ever made but was probably the best I ever had. The second shot of yeast made the crust lighter and it had more holes then Vito's. GREAT recipe! Thank you Vito!!
That is the best flower on the market I am glad you are trying this o9ne I have been making everything from linguini and revolves to shells and Pizza, for 35 years Gold Lable is the best it makes the perfect crust every time crispy and golden, as the name! God Bless you and your family,
I've been making pizza at home for 18 years, but could never make it right, Until now. thanks. Buongiorno signore. Un altro ottimo video. grazie mille e stai al sicuro. Hai una bella famiglia.
Been making dough for over 10 years decided to give this a try. Dough was extremely wet, added at least a cup of flour during the kneading process to get the right consistency.
Ciao Vito molto Bello il video Come sempre ben chiaro ed esplicito nello spiegare i vari passaggi, Ti Continuero a seguire e a Supportare, sei sempre Simpatico e Divertente nel fare il tuo laro, Grazie Tante e Un Ciao dalla Russia.
The best Pizza ever made with professional protection Love in the Art of Original Neapolitan, your grandparents taught you well they would be very proud they are shining down from heaven smiling and saying bravo bravo Bellissimo 🙏💕💕💕💕
Blessings Bravo 🎉 for you and the Art of The best Neapolitan pizza demonstration for home got it in one shot exactly like yours I wish I could leave a picture. Amazing.
Nice video and so informative. Can you please also advise the full recipe for one 12” pizza. One more thing is that the dry yeast you use, is it a normal dry yeast or instant dry yeast? Thanks 🙏
You're not stuck inside because of "the coronavirus". You're stuck inside because you don't want to go out. No one is forcing you to stay inside. Police can try to tell you to go inside, but it's not a law, it's an ordinance. Human rights trump what people think. Ordinances are like policies. They are not law. You're likely only staying inside because you're afraid of being disobedient do the police, not because you're afraid for your safety. Which, isn't anymore at risk than it was every other year of your life. Cars can kill, random flying birds can kill, you could slip and fall and die, some lunatic could be cracked out and kill you, wanting your money or otherwise. You're scaring yourself. Granted, this post is 7 months old, so you could've understood the lies between then and now, but I wanted to make sure. This isn't to be a dick, I promise.
Always wanted to try baking. Super nube/novice/newbie! Never baked in my life. But... Lol I just got a new oven and was lurking around for some recipes. I never comment on videos. But I have been watching this guy. I am inspired with Vito's passion and energy on making pizza. It's simply incredible. You just have to do it. I have poolish in the fridge right now. Pinky's pizza adventure... Here we go!
Thank you for sharing this recipe. I look forward to making it for the family. I will start my poolish tonight to make my dough. Thank you for also sharing your family with us. Be safe be well.
I made two pizza's with you recipe and it was DELICIOUS!!!! Very crunchy and thin, melting in the mouth! I couldnt share it, I ate whole pizza by myself xD! Grazie, Vito!
Indeed , fully agree with you as you feel that he is talking from heart and reviel some pizza secrets and make it so easy to be done for no pro ..escially i like the step process
Vito, obviously pizza is your love and it shows. But in this video I see you’re also a great dad. Very proud of you for both your loves. Enjoy your pizzas, and enjoy your cute baby. I sure enjoyed watching both. 👍👍👍
Wow, I am so excited I found your channel! I did your recipe from the 70% video when you used the 00 flour. I sifted my flower three times and then followed your instructions and the pizza dough turned out amazing. I love your energy and your videos, please keep them coming. Dio benedica e mantieni la tua famiglia al sicuro.
Love this channel! We live in the metro NY area so we're surrounded by amazing pizza places, so we know good pizza when we make it.....and thanks to Vito, we're finally making great pizza at home. However, I have followed this recipe very closely twice before I figured out something that improved my experience greatly. This recipe as it is written (800g flour + 2.5 cups water (607g)) makes a hard to work with and VERY sticky dough (75% hydration). I think in all of Vito's awesomeness and sincere enthusiasm, he made a mistake only in how he wrote the instructions. I'd like to suggest the following clarification: I noticed that Vito has a 907 gram (32oz) sack of flour thats he's using in the video, and his recpie calls for 2.5 cups of water (607grams). Well... 907g flour + 607g of water = 66% hydration. In another of Vito's videos he shows that this is a very good, and only slightly sticky hydration rate for pizza dough made with All Purpose flour and likely his target in this video. Therefore for this recipe, I grab a 32oz bag of flour from the pantry. Then I put 2.5 cups of water aside to come to room temperature. When I'm ready to make the poolish starter....following the recipe I take the 6 tbsp water from the 2.5 cup volume I set aside, and 4 tbsp of flour from the new bag etc. When the poolish is ready and I'm ready to put the dough together, I use the rest of the water and the remaining flour in the bag. I think this is what Vito intended to instruct us to do. I missed it the first several times I watched this video, so I though I'd help with my suggestion.
@@NlavonMr that's a good idea, however, I think it depends on how soon you plan on using it. I make it the early evening before and let it sit until I go to bed. Then I put it in the fridge to calm down and develop flavor. The next day I take it out and let it come back to room temp before I use it.
Thank you for another good video for home use. And ... The Vito "Wallah" watch: 1) 4:28 2) 4:38 3) 4:52 4) 15:04 5) 15:25 "You have to treat the dough like you treat a woman - very good." ~ Vito's Grandfather 17:38 👍😁
Vito Vito Vito... used my poolish to make the dough this morning, let it rest for 7 hours and voila... my oh my!!! I swear this was the most unbelievable pizza we’ve ever had. So light, crispy, airy and amazing crust, spot on my friend!! Thank you!! The whole family couldn’t get enough. 🙏🏽
Ciao Vito...Grazie for sharing this recipe with us...I cooked pan pizza on the stove top with this flour a few months ago...I am in Guatemala, a small country in Central America, we are south to Mexico. I worked 30 years ago for Pizza Hut in the United States for a couple of months and always wondered how the dough was done,... I never thought to watch the internet until recently and have noticed people have different approaches and styles to make them... I appreciate the recipe, the company that produces the flour you used today, is a very good company in my country, they have a wide range of products and do them right...God Bless you Vito!...
Alright Vito! I know this video has been out for over a year but it’s time for me try it!!! The polish is in the fridge and tomorrow we make some pizza 😋😍
Hello Vito, i tried your pizza recipe for the first time and the result was amazing. Thank you very much for every details. Keep making wonderful videos fro us. You are amazing....
Dear Maestro Vito, thank you for this channel I have been learned so much from this videos, keep doing this. I have a question from this recipe, I hope a will get the answer from you. I scaled the water (50 gr) and flour (27 gr) for the POOLISH of this recipe, so: Why the quantity of WATER and FLOUR for the polish are not the same, as you indicated in other videos?
@@jerstringer I also tried the 6/4 ratio that he states in the video and it also did not work. I just made some a few hours ago with a 1-1 ratio of 6tbsp each, and it already looks better, but I'll repost with more accurate results, soon. I'm also thinking of trying 6tbsp water and 5 of flour as a medium between what he says in the video and what I have, now, to see which works better. p.s. Did you ever try it again with different measurements that worked?
I really enjoy watching your pizza making videos. Imported 00 flour is expensive in Malays I am glad you made a video pizza making using AP flour & generously sharing tips. GOD bless you.
Thank you for showing me all the steps necessary to make a wonderful pizza! I made a pizza myself today but it wasn't that good, haha. But with your steps the next one will be fantastic!
THIS is valuable info.... because American flour is made from hard wheat and the grind isn't as fine as '00', so not only does the recipe need to be formulated for the home, but also cooking methods need to be adapted for the home as well. So, this is uncharted territory (for most people). Thank you for sharing this, Maestro!
You don't need 00 flour, I try as much as possible to avoid using it. I tend to use from tipo 0, 1, 2 and whole wheat flour. I noticed that with 00 flour my sourdough doesn't rise properly. Much love from Italy ❤️
Thanks Mr. Iacopelli, I'm from Bogotá (Colombia), I love pizza, I like your videos, I practice English with them (I want to learn English), I usually make pizza with my family, of course I always say them that I copy the recipe to make pizza from the videos of Vito Iacopelli.
Si vives en bogota tienes que ir a comer en su restaurante en barrio Los Rosales, se llama Napule Pizzeria! Vito se lo abrio hace unos anos. No sabia que tenia un restaurante ahi, pero la proxima vez que voy a Bogota estoy obligado a probar :)
Nice video as always Vito! But to say the truth, the body of the cornicione is too bready if you not use a flour tipo 00 over 12℅ protein. But it's still a thousand times better than to order from a franchise pizzeria... Keep on the good work Vito
Thanks Vito, We've been inspired to make great pizza, and even and had our first Pizza party. Thank You, we appreciate your videos, and we will be travelling to Italy in March... we can't wait.
I always use King Arthur bread flour. But I will use the Gold Medal bread flour if out. I am more particular about my pizza dough and focaccia dough than I am with other breads. I will get the gold medal all purpose flour next time to try this. I already have focaccia dough made ahead for to bake in a moment for snacking. My mouth started watering the moment I heard the sound of the crisp crust. Then I saw the nice holes, and it killed me. I was trying to explain to someone the other day how important the crust texture and holes are for focaccia and pizza. She gave me a "crazy pizza freak" look. I guess I am because I don't buy dough or pizza, I make it with love for my tummy!
Thanks for the videos. Im planning on doing this for dinner tonight. But I need help. When making the dough it was so sticky I had a hard time kneeding it because it was sticking to my hands so bad. What am I doing wrong?
Did you use 4 cups of water? I did and got what you got. But in the comments it says use only 2.5 cups of water. Any dough that is too moist or sticky needs more flour - add a very small amount at a time until you get a proper consistency and them start your kneading.
Always tried to make nice pizza at work and could not stop without making it at least once while not working at home. Never knew your way of making dough, really like it. I'm trying to make some tomorrow. I also think it's an art and there are lots of little steps only pizza lovers know as I'm still learning from you. Thank you.
Could you re-check your poolish measurements? The 6tbsp water and 4 tbsp flour creates a watery sauce next day instead of what you show. Is it suppose to be BOTH 6 tbsp or 4tbsp? Also is it 1/4tsp or 1/4tbsp yeast?
Absolutely fantastic! The best pizza Margherita I ever had was in a little corner shop in Roma, a little hike uphill from the Colosseum, in a neighborhood and filled with locals. We were not about to eat near the colosseum; way too touristy and high priced, and we like to look for where locals eat. Absolutely magnifico! Thanks for doing this video, it will be nice to come close to that flavor again. Even though American flour is coarser. Stay safe and healthy, and thank you again for the videos!
God bless u buddy....in my life this is first time I find master pizza never hide anything about recipe....thanks...I'm try n it's working...maybe our flour not same...the colour still white not brown like yours...but seriously it's really delicious.....thanks alot sir....
That's not why XD Where did you get that? It's been a thing for... decades? Only a select few small businesses would carry it. Commercial supermarkets do not.
If you don’t have an oven capable of higher temps, 650 degrees or so, you don’t want 00 anyway. But yeah, like Mad said, been around forever. Check your local Italian market. I’m sure you’ll find it even now.
thanks to share this recipe and tricks to get a thick enough and not soggy but chewy pizza crust that keeps its triangular shape horizontally in the air (no table plate needed)
Thanks Vito for the recipe. I tried 2 times, and i failed on the first time. The biga should be 6 tea spoon of water not table spoon. Finally getting the biga right, I make again your recipe. I find this out by study the video when you add the biga ingredients. Everything came out perfect and delicious. I need to find a better sauce. Take care in this coronarona times.
I think Vito is just scamming people to pay for a membership because I have used his method and my poolish never turns out right... I also bought a new bag of saf- instant yeast because I thought the first batch of yeast could have been to old but that wasn't the problem... I also tried using warmer water 103-110deg and let it stay out at room temp 76f and that didn't help I wasted 3 day of attempting to get the poolish to raise like in the video but it wouldn't I even tried leaving it out all night rather then putting it in the cooler for 12-16 hrs ...... I also tried to complete the process 4cups water to 907gm flour and ended up with soup not a workable dough.. I would have had to add another 5 cups of flour to get it be a workable dough...... Sorry Vito but as a teacher... thumbs down.. Oh and notice how he didn't post the measurements on the description to this video.... maybe because it doesn't work Hey Vito thank for wasting my time and a bag of flour... if you want to teach someone how to do something then you should make sure you give the right amounts in you recipe.
@@DaBigHaole In the posted recipe it says 2.5 cups of water for the final dough. Maybe he posted this after your comment was already written? Anyway, I hope things worked out better for you later! Best wishes.
Thanks Vito, yesterday I made the pizza, it was tasty, crunchy, we love it and the dough was nice. Thanks from the family and many many blessings for you and the family.
@@pinkbutterfly3386 Ok, the secret to getting the edge to rise like at the pizzeria is a really REALLY HOT OVEN 400 degrees plus. Most domestic ovens dont get there.
I like all these alternative method videos you do. I tend to use king Arthur AP flour over gold medal due to the unbleaching and higher protein %. It might be interesting to compare the two.
I have followed all your pizza dough recipes step by step and none of them came out as per videos that you have demonstrated. The dough always come out soft and sticky
Good job 👍👍👍 ,, I want thank you for your efforts and good videos ,, but I have a problem want know how to solve it ,,I put my Pizza in home oven but the crust did not take a gold color ( still white ) you feel it's not well coocked ,, but it's well coocked ,,, what can I do to make it golden crust
The ending was 😂 perfect. It’s funny Canada 🇨🇦 changed to the Metric when I was younger. Years later Canada is still kind of half & half... metric & Imperial. I Helped my mother in the kitchen using “ cups and spoons “, The more I cook the the less I like “ cups” . I have flipped a few of my favourite recipes from cups to grams and it’s really not that accurate to do that... you have to convert everything then make the recipe a few times and adjust some ingredients. So much easier & accurate to throw a mixing bowl on a scale and just throw the ingredients in and mix.
omg i feel so sorry because i made a huge mistake my first mistake it's 2.5 CUPS OF WATER, i never make the recipes in cups thats why i made this mistake
Thank You! I made double zero pizza tonight that was very good on a steel at 550f my dough was 7 days old. My pie stuck on my peel. I liked how you made sure it wouldn’t stick.
Thank you, for the recipe. I saved this dough recipe to my RUclips. I am in Canada but can translate the U.S. measurements to metric. I find these measurements easier than the all weight measurements in your first pizza dough video. I also saved your pizza sauce recipe and I will be making a great Vito Iacopelli pizza while I stay at home!
Vito I love your work.... I have been trying to convert your measurements on the internet and I found that 2 lbs of flour is 907 grams and you call for 800 grams. Am I correct?
Yeah, if you use equal water and equal flour, it comes out like pancake batter. So 32 oz. flour and 20 ounces ( 2 1/2 cups) of water. Vito, outstanding dough and thanks for the secrets! Jim
Great channel Vito! Thank you. It would be great if you had a special video about kneading the dough. Details about the correct techniques, things to avoid, pointers to know when it is ready...
It looked more like a bread type of dough. I guessing that's why he said it was heavy in taste. curious to see how it tastes if he uses the same method for the home with type one or OO flower
@@mj24672 I have used it in both types of oven (wood fired and conventional home oven) and it works fine in either. His crust was too heavy because of the lower temp of the home oven and possibly because his fermentation was pretty short (I usually bulk ferment for 10-12 hours at room temp and then make the dough balls and refrigerate for 1-2 more days before using. IMO the flavor does intensify after several days of fermentation.
OO flour is not necessary. What you need is flour with a high protein content, such as baker's flour. The reason is that the high protein = more gluten which improves the structure within the dough. It is the gluten structure which facilitates the light airy crust.
I followed exactly method and it gave me my best ever pizza, not much different than my favourite Domino's pizza! So now my family can enjoy pizza at any time at much lower cost compared to Domino's, that too with toppings of our choice! Thank you Vitto...!
Hello Digi, I was about to ask the same question when your comment caught my sight. I did some math. 32oz translates into 7.36 US Cups. Considering 4 cups of water, my calculator says 54.34℅ hydration. Let's see what Maestro Vito says.
@@ikramchowdhury9182 Baker's percentage hydration is based on the weight of the water divided by the weight of the flour times 100. He used 4 cups of water (946 g) plus 6 tablespoons (3/8 cup, or 88.7 g) for a total of 1034.7 grams of water. He used the entire 2 lb bag of flour which weighs 907 grams. This calculates to 114% hydration. Typical white bread is about 60% hydration. Ciabatta bread can be as high as 80% hydration. That dough is very sticky and difficult to work. I suspect that there is an error in the recipe. In order to get to 65% hydration which is good for pizza dough, you would need 2 1/2 cups of water for the 2 lb bag of flour he used. I suspect that he meant 2 cups of water instead of the 4 cups he listed. About 3/8 cup of water was used in making the poolish, so the total water would be 2 3/8 cup water total. Always use an accurate scale when measuring ingredients in baking. This is especially important when measuring flour.
@@NCF8710 Thank you so much for such elaborate and informative reply. It would be quite handy for me. However, ratio of water to flour mentioned in the video also confused me, and that's why I raised that question. I also prefer 65% hydration for pizza dough. Thanks again and wherever you are, stay safe and healthy with your family and dear ones. We all are going through a strange, tough and risky time.
Great video mister, very good idea to make this one in particular at the moment! Very few things more comforting than the smell of a pizza in the oven! Will diligently try your recipe this week-end. Thanks for the good energy and much love from Canada!
Made this recipe a few times now. This is the bomb. I even let the dough ferment in the fridge for several days. Again, WOW! Thanks, Vito
How long do you wait before you start to stretch the dough?
I made it yesterday and it turned out perfect. I’ve never had crust turn out so bubbly and delicious
I really love Vito he could make a pizza from sand on the beach. Thanks for all your enthusiasm and vigor fantastic video as always. Cheers from the UK.
With ocean water and hot sunshine.
That would be a gritty pizza. 😄
Holding the baby in arms and her feeding papa is just adorable! Thank you vito for all your videos! 🥰🥰🥰
What a great recipe. I've made this several times now and it makes wonderful pizza! My dad came over for lunch and he thought I ordered a pizza, he couldn't believe it was made from scratch. I used garden tomatoes for sauce and just onions and peppers cheese and green olives for the topping. It's so easy and fast I keep 2 or 3 dough balls in my fridge for the coming days. Thanks for this great and timeless video!
POOLISH:
107g water
107g flour
1/4 tsp dry yeast
*Refrigerate for 12-16 hours
PIZZA DOUGH:
510g water
1/2 tsp honey
Poolish
1 TBSP salt
800g flour
So basically it comes to a 68% hydration, I wonder if we raise up the hydration to 72% for this type of flour would the pizza come out a little lighter, or maybe lowering it down to 62% hydration for a better ending result.
@@JohnnyUrbanWoodsmen Personal preference really... You can take it up to 80% if you want it really nice and airy.
@@bparker Ok cool, I'll have to give it a try. Thanks
@@JohnnyUrbanWoodsmen Be warned it will be a little sticky and harder to work with. Vito definitely has some videos on dealing with those wetter doughs....
@@bparker Ok yeah, I'll take that into consideration. Yeah I watched his video on making different hydration doughs, that 100% hydration was crazy. Thanks for the heads up. Lately I've been using trader joes pizza dough, so far the best pre-made dough on the market, imo, I feel its over 62% hydrated, maybe more like 72-75% hydration, its pretty sticky and what I do is I buy multiple bags (16oz ea) and divide them up to 279 grams balls and let them poof, then throw them in a 50/50 blend of AP flour and fine cornmeal then stretch, I get a pretty good crust, nicely crispy and chewy, close to what I use to get as a kid in NYC.
He is so passionate about his craft. So much that he shares it and is visible through the video. Amazing work! Thank you.
Going to try this recipe today. Wish my mother had taught me to speak Italian when I was little, her and her sisters and my grandma always spoke Italian when they were together. My mother was 1st generation in the USA. Early 1900's.
I’m so so sorry I just noticed that my editor made a huge error on editing it’s 2.5 CUPS OF WATER
@@vitoiacopelli, I have found a way to bake a pizza in the home oven, just like you would do it in a professional oven. It's a great trick and works perfectly. Do contact me.
vito iacopelli i tried the 2.5 cup of water and it was roo dry. Dough was breaking.
I have not tried it yet but from the details you have taught I must say that I have watched hundreds of videos for pizza recipe but never got tiny little details like you have mentioned, which I'm sure make a huge difference. So in short, by sharing your recipe this way, you are not only professional but very sincere with your viewers. Thank you much!
Made this tonight. After several attempts at making the poolish (all of which failed and boggled my mind as to why) I finally got a hold of some Gold Metal Flour which has been a scarce commodity since the pandemic. My poolish only rose about half as high as Vito's after 12 hours. So when I made the dough I added another 1/8 teaspoon of yeast and followed the instructions to the tee. Also, because my oven locks and shuts down at 500 degrees, I brought my pizza Stone out on the grill and got a respectable 600 degrees. Not only was this the best pizza I ever made but was probably the best I ever had. The second shot of yeast made the crust lighter and it had more holes then Vito's. GREAT recipe! Thank you Vito!!
That is the best flower on the market I am glad you are trying this o9ne I have been making everything from linguini and revolves to shells and Pizza, for 35 years Gold Lable is the best it makes the perfect crust every time crispy and golden, as the name! God Bless you and your family,
I've been making pizza at home for 18 years, but could never make it right, Until now. thanks.
Buongiorno signore.
Un altro ottimo video. grazie mille e stai al sicuro. Hai una bella famiglia.
Been making dough for over 10 years decided to give this a try. Dough was extremely wet, added at least a cup of flour during the kneading process to get the right consistency.
And I did use 2 1/2 c of water.
I had to come back and tell you that my pizza now is the closet to Pizzaria quality. grazie mille
Did you use this golds all purpose flour?
Very nice of you to do this! And thank you for your honest opinion about the results.
Thank you Vito we can use this right now everyone stuck at home cooking. We need flavor like this!
Ciao Vito molto Bello il video Come sempre ben chiaro ed esplicito nello spiegare i vari passaggi, Ti Continuero a seguire e a Supportare, sei sempre Simpatico e Divertente nel fare il tuo laro, Grazie Tante e Un Ciao dalla Russia.
More videos with easy to find supplies please! And the American measurements helped a lot!!
The best Pizza ever made with professional protection Love in the Art of Original Neapolitan, your grandparents taught you well they would be very proud they are shining down from heaven smiling and saying bravo bravo Bellissimo 🙏💕💕💕💕
Blessings Bravo 🎉 for you and the Art of The best Neapolitan pizza demonstration for home got it in one shot exactly like yours I wish I could leave a picture. Amazing.
Nice video and so informative.
Can you please also advise the full recipe for one 12” pizza. One more thing is that the dry yeast you use, is it a normal dry yeast or instant dry yeast? Thanks 🙏
This is great to learn now that I’m stuck inside because of the coronavirus. Viva Itália ! Viva Everybody !!! #WeGotThis
Ur the best... tray to speak Spanish I'm dominican...living in puerto rico
You're not stuck inside because of "the coronavirus". You're stuck inside because you don't want to go out. No one is forcing you to stay inside. Police can try to tell you to go inside, but it's not a law, it's an ordinance. Human rights trump what people think. Ordinances are like policies. They are not law. You're likely only staying inside because you're afraid of being disobedient do the police, not because you're afraid for your safety. Which, isn't anymore at risk than it was every other year of your life. Cars can kill, random flying birds can kill, you could slip and fall and die, some lunatic could be cracked out and kill you, wanting your money or otherwise. You're scaring yourself. Granted, this post is 7 months old, so you could've understood the lies between then and now, but I wanted to make sure.
This isn't to be a dick, I promise.
@@TheMadPhilosopher 🤣
I realize I am kind of randomly asking but does anybody know of a good place to stream new tv shows online ?
@Nasir Roman I watch on FlixZone. You can find it by googling :)
Always wanted to try baking. Super nube/novice/newbie! Never baked in my life. But... Lol I just got a new oven and was lurking around for some recipes. I never comment on videos. But I have been watching this guy. I am inspired with Vito's passion and energy on making pizza. It's simply incredible. You just have to do it. I have poolish in the fridge right now. Pinky's pizza adventure... Here we go!
Vito you’re the best ! Another great lesson in making pizza.
You are the pizza whisperer. Xx
Thank you for sharing this recipe. I look forward to making it for the family. I will start my poolish tonight to make my dough. Thank you for also sharing your family with us. Be safe be well.
Dude, I love this guy's energy. Definitely getting a like, subscribe, and share from me.
I made two pizza's with you recipe and it was DELICIOUS!!!! Very crunchy and thin, melting in the mouth! I couldnt share it, I ate whole pizza by myself xD! Grazie, Vito!
I love this guy, he is really into details step by step .. thank you, i will definately try it!
Indeed , fully agree with you as you feel that he is talking from heart and reviel some pizza secrets and make it so easy to be done for no pro ..escially i like the step process
Vito, obviously pizza is your love and it shows. But in this video I see you’re also a great dad. Very proud of you for both your loves.
Enjoy your pizzas, and enjoy your cute baby. I sure enjoyed watching both. 👍👍👍
I never write any comments on youtube, but man, you are the best! Love your channel.
Wow, I am so excited I found your channel! I did your recipe from the 70% video when you used the 00 flour. I sifted my flower three times and then followed your instructions and the pizza dough turned out amazing. I love your energy and your videos, please keep them coming. Dio benedica e mantieni la tua famiglia al sicuro.
Love this channel! We live in the metro NY area so we're surrounded by amazing pizza places, so we know good pizza when we make it.....and thanks to Vito, we're finally making great pizza at home. However, I have followed this recipe very closely twice before I figured out something that improved my experience greatly. This recipe as it is written (800g flour + 2.5 cups water (607g)) makes a hard to work with and VERY sticky dough (75% hydration). I think in all of Vito's awesomeness and sincere enthusiasm, he made a mistake only in how he wrote the instructions. I'd like to suggest the following clarification: I noticed that Vito has a 907 gram (32oz) sack of flour thats he's using in the video, and his recpie calls for 2.5 cups of water (607grams). Well... 907g flour + 607g of water = 66% hydration. In another of Vito's videos he shows that this is a very good, and only slightly sticky hydration rate for pizza dough made with All Purpose flour and likely his target in this video.
Therefore for this recipe, I grab a 32oz bag of flour from the pantry. Then I put 2.5 cups of water aside to come to room temperature. When I'm ready to make the poolish starter....following the recipe I take the 6 tbsp water from the 2.5 cup volume I set aside, and 4 tbsp of flour from the new bag etc. When the poolish is ready and I'm ready to put the dough together, I use the rest of the water and the remaining flour in the bag.
I think this is what Vito intended to instruct us to do. I missed it the first several times I watched this video, so I though I'd help with my suggestion.
This makes a lot of sense given what I know about hydration. Also, I think I will leave the poolish at room temperature.
@@NlavonMr that's a good idea, however, I think it depends on how soon you plan on using it. I make it the early evening before and let it sit until I go to bed. Then I put it in the fridge to calm down and develop flavor. The next day I take it out and let it come back to room temp before I use it.
My converter tells me 20 oz of water equals 567 grams. Am I missing something how do you get 607 grams?
@@kenmandu4499 1 cup of water is 240 grams
2.5 c water= 600g
I made the polish using your measures and it did not grow terribly high. Did you have any issues? I’m thinking of dumping it.
شكرا لك كل البيتزا التي تقدمها رائعة من أفضل البيتزا التي اعشقها
Thank you for another good video for home use.
And ... The Vito "Wallah" watch:
1) 4:28
2) 4:38
3) 4:52
4) 15:04
5) 15:25
"You have to treat the dough like you treat a woman - very good." ~ Vito's Grandfather 17:38 👍😁
Actually he says '' et voilà '', It's french..
@@Guimours what does that mean?
Vito Vito Vito... used my poolish to make the dough this morning, let it rest for 7 hours and voila... my oh my!!! I swear this was the most unbelievable pizza we’ve ever had. So light, crispy, airy and amazing crust, spot on my friend!! Thank you!! The whole family couldn’t get enough.
🙏🏽
Thank you Vito!
My family loves watching you make pizza.
This is perfect to bake at home with my kids.
God bless you my brother Vito! Much love and keep well. Molto grazie for this video and all the other videos.
Try putting the oven rack on the very top setting, closer to the heat source, crost will cook faster and less biscottato ;)
Ciao Vito...Grazie for sharing this recipe with us...I cooked pan pizza on the stove top with this flour a few months ago...I am in Guatemala, a small country in Central America, we are south to Mexico. I worked 30 years ago for Pizza Hut in the United States for a couple of months and always wondered how the dough was done,... I never thought to watch the internet until recently and have noticed people have different approaches and styles to make them...
I appreciate the recipe, the company that produces the flour you used today, is a very good company in my country, they have a wide range of products and do them right...God Bless you Vito!...
Alright Vito! I know this video has been out for over a year but it’s time for me try it!!! The polish is in the fridge and tomorrow we make some pizza 😋😍
So, Manual, it has been three months. how was your pizza?
@@montanasojourn probly crap cause he didnt follow up... dont use all purpose flour.. ever
@@RobbinWesterlund thanks 😊
@@montanasojourn Susan it was awesome! I finally made a pizza that looked like Vito’s 😋
Hello Vito, i tried your pizza recipe for the first time and the result was amazing. Thank you very much for every details. Keep making wonderful videos fro us. You are amazing....
i love your energy! (and the speaking in italian !) can't wait to try this, so tired of hard crusts with no puff... thank you vito!
Salve!
Grazie della condivisione.
Sicuramente ci proverò a farla presto.
Cari saluti.
Dear Maestro Vito, thank you for this channel I have been learned so much from this videos, keep doing this. I have a question from this recipe, I hope a will get the answer from you. I scaled the water (50 gr) and flour (27 gr) for the POOLISH of this recipe, so: Why the quantity of WATER and FLOUR for the polish are not the same, as you indicated in other videos?
I tried this polish and didnt work!!! u.u
@@jerstringer I also tried the 6/4 ratio that he states in the video and it also did not work. I just made some a few hours ago with a 1-1 ratio of 6tbsp each, and it already looks better, but I'll repost with more accurate results, soon. I'm also thinking of trying 6tbsp water and 5 of flour as a medium between what he says in the video and what I have, now, to see which works better.
p.s. Did you ever try it again with different measurements that worked?
I really enjoy watching your pizza making videos. Imported 00 flour is expensive in Malays I am glad you made a video pizza making using AP flour & generously sharing tips. GOD bless you.
Thank you for showing me all the steps necessary to make a wonderful pizza! I made a pizza myself today but it wasn't that good, haha. But with your steps the next one will be fantastic!
THIS is valuable info.... because American flour is made from hard wheat and the grind isn't as fine as '00', so not only does the recipe need to be formulated for the home, but also cooking methods need to be adapted for the home as well. So, this is uncharted territory (for most people). Thank you for sharing this, Maestro!
You don't need 00 flour, I try as much as possible to avoid using it. I tend to use from tipo 0, 1, 2 and whole wheat flour. I noticed that with 00 flour my sourdough doesn't rise properly.
Much love from Italy ❤️
I Love how the tables have turned and your baby is feeding you :)
Vito you have such a good hand for this, you make it look easy.
Thanks Mr. Iacopelli, I'm from Bogotá (Colombia), I love pizza, I like your videos, I practice English with them (I want to learn English), I usually make pizza with my family, of course I always say them that I copy the recipe to make pizza from the videos of Vito Iacopelli.
Si vives en bogota tienes que ir a comer en su restaurante en barrio Los Rosales, se llama Napule Pizzeria! Vito se lo abrio hace unos anos. No sabia que tenia un restaurante ahi, pero la proxima vez que voy a Bogota estoy obligado a probar :)
@@marioreyesaguilar13 😲😲😲 está es una noticia re-brutal!
Gracias parce, espero ir pronto, cualquier cosa le cuento.
Gracias
@@armandolozaneti hagale pues!
your demonstration is clear in evry steps, good man
Really like the enthusiasm, great instructions, definitely be watching for more recipes.
Thank you for this. I enjoy your honesty in the differences between what the ideal is, and what was produced.
Nice video as always Vito! But to say the truth, the body of the cornicione is too bready if you not use a flour tipo 00 over 12℅ protein. But it's still a thousand times better than to order from a franchise pizzeria... Keep on the good work Vito
The BEST pizza channel. Period.
Been following your videos for a long time now. I make better pizza because of you. Thanks for sharing your knowledge and experience!
Thanks Vito, We've been inspired to make great pizza, and even and had our first Pizza party. Thank You, we appreciate your videos, and we will be travelling to Italy in March... we can't wait.
You guys ever use this flour?
Yes I. Been using it everybody loves the crust
I always use King Arthur bread flour. But I will use the Gold Medal bread flour if out. I am more particular about my pizza dough and focaccia dough than I am with other breads.
I will get the gold medal all purpose flour next time to try this. I already have focaccia dough made ahead for to bake in a moment for snacking.
My mouth started watering the moment I heard the sound of the crisp crust. Then I saw the nice holes, and it killed me. I was trying to explain to someone the other day how important the crust texture and holes are for focaccia and pizza. She gave me a "crazy pizza freak" look. I guess I am because I don't buy dough or pizza, I make it with love for my tummy!
I use Gold All Trumps. It's the highest protein of them all. Great for New York Pizza.
@@soupsandstews625I herd its realy good gona order some online thanks for the info gona try it
yes i learned a lot of fabulous inside secrets from you, the polish another great way for proofing yeast. i will try your receipe
You are the king of Pizza Chefs!
Thanks for the videos. Im planning on doing this for dinner tonight. But I need help. When making the dough it was so sticky I had a hard time kneeding it because it was sticking to my hands so bad. What am I doing wrong?
Did you use 4 cups of water? I did and got what you got. But in the comments it says use only 2.5 cups of water. Any dough that is too moist or sticky needs more flour - add a very small amount at a time until you get a proper consistency and them start your kneading.
Always tried to make nice pizza at work and could not stop without making it at least once while not working at home. Never knew your way of making dough, really like it. I'm trying to make some tomorrow. I also think it's an art and there are lots of little steps only pizza lovers know as I'm still learning from you. Thank you.
That dough would make lovely buns, I think. Thanks for the detail on the fermentation.
Sei fantastico Vito!!!... Grazie from North Carolina
Could you re-check your poolish measurements? The 6tbsp water and 4 tbsp flour creates a watery sauce next day instead of what you show. Is it suppose to be BOTH 6 tbsp or 4tbsp? Also is it 1/4tsp or 1/4tbsp yeast?
I've the same problem
Absolutely fantastic! The best pizza Margherita I ever had was in a little corner shop in Roma, a little hike uphill from the Colosseum, in a neighborhood and filled with locals. We were not about to eat near the colosseum; way too touristy and high priced, and we like to look for where locals eat. Absolutely magnifico! Thanks for doing this video, it will be nice to come close to that flavor again. Even though American flour is coarser.
Stay safe and healthy, and thank you again for the videos!
That was amazing. How could you follow this same technique but make the end result a little less dense and more airy?
Use the real Italian typo 00 flour which is stronger and allows greater hydration. He’s got the classic recipe in another video.
God bless u buddy....in my life this is first time I find master pizza never hide anything about recipe....thanks...I'm try n it's working...maybe our flour not same...the colour still white not brown like yours...but seriously it's really delicious.....thanks alot sir....
Everything i thought about ap flour was wrong. Beautiful dough an Beautiful pizza 😍
I love the Italian language. I love the spirit of native Italians. And who doesn’t love pizza. Best pizza is in Italy. The sauce is fresh and bright.
This is exactly what i needed!! Im from USA and we dont have alot of 00 flour because of coronavirus.
That's not why XD Where did you get that? It's been a thing for... decades? Only a select few small businesses would carry it. Commercial supermarkets do not.
If you don’t have an oven capable of higher temps, 650 degrees or so, you don’t want 00 anyway. But yeah, like Mad said, been around forever. Check your local Italian market. I’m sure you’ll find it even now.
Thank u for teaching me how to make pizza dough, its really yummy, Im craving for it
Hey Vito!
Can you make some videos about pizza toppings, and different types of pizzas?
yes i will
thanks to share this recipe and tricks to get a thick enough and not soggy but chewy pizza crust that keeps its triangular shape horizontally in the air (no table plate needed)
Awesome video! I plan on making this soon. I expect to only need 2 dough balls for our family, can i freeze the other 2 after the 15 minute rest?
Yes u can freeze, I have often done so in my life. 😊
This man has passion for pizza
Thanks Vito for the recipe. I tried 2 times, and i failed on the first time. The biga should be 6 tea spoon of water not table spoon. Finally getting the biga right, I make again your recipe. I find this out by study the video when you add the biga ingredients. Everything came out perfect and delicious. I need to find a better sauce. Take care in this coronarona times.
I think Vito is just scamming people to pay for a membership because I have used his method and my poolish never turns out right... I also bought a new bag of saf- instant yeast because I thought the first batch of yeast could have been to old but that wasn't the problem... I also tried using warmer water 103-110deg and let it stay out at room temp 76f and that didn't help I wasted 3 day of attempting to get the poolish to raise like in the video but it wouldn't I even tried leaving it out all night rather then putting it in the cooler for 12-16 hrs ...... I also tried to complete the process 4cups water to 907gm flour and ended up with soup not a workable dough.. I would have had to add another 5 cups of flour to get it be a workable dough...... Sorry Vito but as a teacher... thumbs down.. Oh and notice how he didn't post the measurements on the description to this video.... maybe because it doesn't work Hey Vito thank for wasting my time and a bag of flour... if you want to teach someone how to do something then you should make sure you give the right amounts in you recipe.
you have the measures for this recipe? i keep messing up in both parts
I've made 4 batches of this recipe and the pizza's come out wonderful. Four more pies going in the oven in a few hours.
@@DaBigHaole In the posted recipe it says 2.5 cups of water for the final dough. Maybe he posted this after your comment was already written? Anyway, I hope things worked out better for you later! Best wishes.
@@Fernando-ox5mo wouldn't matter there is still entirely too much water to the amount of flour.
Thanks Vito, yesterday I made the pizza, it was tasty, crunchy, we love it and the dough was nice. Thanks from the family and many many blessings for you and the family.
Thanks Vito I have just made my Poolish and its in the freedge fermenting....You are a Maestro Ciao from sunny Australia!!!
Did it rise? Because mine didnt ferment maybe it needs sugar to rise
@@pinkbutterfly3386 Ok, the secret to getting the edge to rise like at the pizzeria is a really REALLY HOT OVEN 400 degrees plus. Most domestic ovens dont get there.
You are so energetic and lively! 👏 Thank you for sharing your recipe.
I like all these alternative method videos you do. I tend to use king Arthur AP flour over gold medal due to the unbleaching and higher protein %. It might be interesting to compare the two.
I have followed all your pizza dough recipes step by step and none of them came out as per videos that you have demonstrated. The dough always come out soft and sticky
Good job 👍👍👍 ,, I want thank you for your efforts and good videos ,, but I have a problem want know how to solve it ,,I put my Pizza in home oven but the crust did not take a gold color ( still white ) you feel it's not well coocked ,, but it's well coocked ,,, what can I do to make it golden crust
Did you use the olive oil on the outer crust?
Thanks you Vito 🙌🏼. Greetings from Aruba 🍕🧀🧅🧄.....God Bless you and your familia
👏👏👏 great! Your little one ended up stealing the show, though! 🤣
Hi. If I make the recipe half, should I all divide the ingredients in half or except the yeast? Thanks.
The ending was 😂 perfect. It’s funny Canada 🇨🇦 changed to the Metric when I was younger. Years later Canada is still kind of half & half... metric & Imperial. I Helped my mother in the kitchen using “ cups and spoons “, The more I cook the the less I like “ cups” . I have flipped a few of my favourite recipes from cups to grams and it’s really not that accurate to do that... you have to convert everything then make the recipe a few times and adjust some ingredients. So much easier & accurate to throw a mixing bowl on a scale and just throw the ingredients in and mix.
omg i feel so sorry because i made a huge mistake my first mistake it's 2.5 CUPS OF WATER, i never make the recipes in cups thats why i made this mistake
vito iacopelli
I won’t tell anyone 😜
Thank You! I made double zero pizza tonight that was very good on a steel at 550f my dough was 7 days old. My pie stuck on my peel. I liked how you made sure it wouldn’t stick.
Thia man’s accent give me good vibes😎
I lived in Napoli for 5 years. I miss the food, especially the pizza so much! Thank you for doing this!
Awesome video! Grazie mille!!
*P.S., paused the video at 4:25 so my poolish is now "rest over night in freedge" 👌
lol
Thank you, for the recipe. I saved this dough recipe to my RUclips. I am in Canada but can translate the U.S. measurements to metric. I find these measurements easier than the all weight measurements in your first pizza dough video. I also saved your pizza sauce recipe and I will be making a great Vito Iacopelli pizza while I stay at home!
Vito I love your work.... I have been trying to convert your measurements on the internet and I found that 2 lbs of flour is 907 grams and you call for 800 grams. Am I correct?
I’m so so sorry I just noticed that my editor made a huge error on editing it’s 2.5 CUPS OF WATER
Yeah, if you use equal water and equal flour, it comes out like pancake batter. So 32 oz. flour and 20 ounces ( 2 1/2 cups) of water. Vito, outstanding dough and thanks for the secrets! Jim
Great channel Vito! Thank you. It would be great if you had a special video about kneading the dough. Details about the correct techniques, things to avoid, pointers to know when it is ready...
It looked more like a bread type of dough. I guessing that's why he said it was heavy in taste. curious to see how it tastes if he uses the same method for the home with type one or OO flower
David Matias I read that you only use 00 flour for use in a wood-burning oven.
@@mj24672 I have used it in both types of oven (wood fired and conventional home oven) and it works fine in either. His crust was too heavy because of the lower temp of the home oven and possibly because his fermentation was pretty short (I usually bulk ferment for 10-12 hours at room temp and then make the dough balls and refrigerate for 1-2 more days before using. IMO the flavor does intensify after several days of fermentation.
OO flour is not necessary. What you need is flour with a high protein content, such as baker's flour. The reason is that the high protein = more gluten which improves the structure within the dough. It is the gluten structure which facilitates the light airy crust.
YES! Vito! It's about time!
Hey Vito can i do it this way also with the Typ 00?
Terima kasih...
Resep anda sangat bermanfaat sekali
I've become hungry watching the result! Ooooo the pizzaaa looks so gooood
I followed exactly method and it gave me my best ever pizza, not much different than my favourite Domino's pizza! So now my family can enjoy pizza at any time at much lower cost compared to Domino's, that too with toppings of our choice! Thank you Vitto...!
First comment Maestro😁😁
Can you tell me please percentages of flour, yeast, salt
Hello Digi, I was about to ask the same question when your comment caught my sight. I did some math. 32oz translates into 7.36 US Cups. Considering 4 cups of water, my calculator says 54.34℅ hydration. Let's see what Maestro Vito says.
@@ikramchowdhury9182 Baker's percentage hydration is based on the weight of the water divided by the weight of the flour times 100. He used 4 cups of water (946 g) plus 6 tablespoons (3/8 cup, or 88.7 g) for a total of 1034.7 grams of water. He used the entire 2 lb bag of flour which weighs 907 grams. This calculates to 114% hydration. Typical white bread is about 60% hydration. Ciabatta bread can be as high as 80% hydration. That dough is very sticky and difficult to work. I suspect that there is an error in the recipe. In order to get to 65% hydration which is good for pizza dough, you would need 2 1/2 cups of water for the 2 lb bag of flour he used. I suspect that he meant 2 cups of water instead of the 4 cups he listed. About 3/8 cup of water was used in making the poolish, so the total water would be 2 3/8 cup water total. Always use an accurate scale when measuring ingredients in baking. This is especially important when measuring flour.
@@NCF8710 Thank you so much for such elaborate and informative reply. It would be quite handy for me. However, ratio of water to flour mentioned in the video also confused me, and that's why I raised that question. I also prefer 65% hydration for pizza dough. Thanks again and wherever you are, stay safe and healthy with your family and dear ones. We all are going through a strange, tough and risky time.
@@ikramchowdhury9182 Thank you, and you do the same. Happy baking!
@@NCF8710 something is wrong these calculations !
Great video mister, very good idea to make this one in particular at the moment! Very few things more comforting than the smell of a pizza in the oven!
Will diligently try your recipe this week-end. Thanks for the good energy and much love from Canada!