Best Neapolitan Pizza Dough At Home 100% - Full Process Vito Iacopelli
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- Опубликовано: 13 апр 2024
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This is the most easy and fast pizza Dough recipe for home 100%, This is an amazing ASRM video by vito iacopelli. Please follow the full recipe and the full process to make the best pizza in home oven.
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Please comment below if you have any questions
More ASRM? What's your favorite part?
The "Soft and Crunchy" at the end!! ♥
I like hearing your voice and seeing your energy so i think regular videos are better
I truly enjoyed this ASMR take Vito! Very relaxing whilst focusing on your techniques (for the home cook) and great sound production. Enjoyed and chuckled at the delicious sounding/ and looking "soft and crunchy" whisper closing too! Excellent!
Мне нравится, как вы периодически делаете такой формат видео, он успокаивает. Спасибо вам!! Ведь иногда хочется посмотреть на это без слов.
No... 😂
I like your enthusiasm ❤
I've been following you for a year now. What a difference in my pizza baking skills! People ask me why i spend 2 days making pizza dough when they have a 20 min recipe they can give me. Yah well, ive used those easy 20 min recipes, too, and theres no comparison in the taste. Everyone who has tasted my vito pizza declares that its the BEST pizza ever. !nd thats why i invest the time. If youre going to do something, do it right. And vito has the best procedure and taste for an incredible flavor that bri ng s me back to my years in southern italy
also works 8 hours left out at room temp covered for same day pizza just start in the morning (unless you're not a morning person, i guess)
Haha. No, not a morning person. So I usually make the poolish the evening before.
Preach brother/sister. I do the same. 3-day pizza >>>> 3 hour pizza
100% correct. This is the dough I use and it is perfection!! The aroma of the starter is devine! Just plan out your pizza ahead it's well worth it people
Action Speaks Louder Than Words! - So much love & passion. I've made a few pizzas, but can never get the crust as big as Vitos' and that Soft & Crunchy style, but they do taste amazing. Favourite part was when you pulled it out the oven the first time - you knew you was on a winner.
I've been regularly making pizzas from scratch for the last 8 years, recently tried one with Vito's recipe and it was night and day on the dough texture. Definitely making my dough like Vito from now on, best pizza I've made yet!
Vito, I thoroughly enjoyed this ASMR video. It was 15 minutes of pure meditation, I felt so relaxed, but also engaged. I couldn't take my eyes off on the video. I watched the whole thing and bookmarked to watch it again later. Please make more of these in the future, and put them out every once in a while.
Hey Vito, big fan of yours. Your videos have upped my pizza game. I just have one request, that you show us recipes for smaller amounts. This is pizza, for like 4 months in my household. I know that I can just half all the ingredients, but sometimes it just doesn't work as well. Thanks again for all your content.
I agree! Just my wife and myself. I know I can freeze the dough but it just isn’t the same!
math is hard....
but it's bakers percentages....
like 1000g (total flour) between poolish and dough ....
70% hydration means u need 700g water total.
2 or 3% salt means you need 20 or 30 grams.
poolish recipe is generally the same....
300 flour 300 water 3 honey 3 yeast
you would add 700 flour 400 water next day.
u can use smaller amounts of yeast if you let
your dough ferment 2 days. yeast will multiply if u bloom it properly.
see how many dough balls this gives you.... and adjust
Put the balls in the freezer in a sealed container, and use when needed. At least that's what I do :)
@@dancorlateanu2214 I hear you and I do this often. But as someone else mentioned above, just not quite the same.
@@wukang3140 Thanks my man. I get bakers percentage and sure, thats the way to get everything the correct measurement wise. But part of the reason why people watch these videos (I think) is to have a visual reference. And I think (with all due respect) that Vito would benefit form having some content directed at the home chef. Just my 2 cents for... what its worth 😉
Simply your best video ever! Thank you for making this one without narration!
I know this must have been difficult; not speaking. Your personality is so big. But it worked! Enjoyed your amazing video and skills so much! Thanks Vito!
great video Vito! loved the wobbly sound when stretching before the first fold on the dough
I tried making this pizza dough at home and now I'm officially the neighborhood's unofficial pizza chef! Thanks, Vito!" 😄🍕
Your the Man Vito no words are necessary. No one does it better. Gracious
I ❤your recipe. And this formula is friendly for mi but your smile in the end of the film is the essence ...Thank you so much
Vito, this is so relaxing to watch
I am making so much pizza since I found your channel last year. I am getting tired of pizza but I cannot stop!!!!
made this dough this weekend. i was worried about the amount of salt...and i was worried about how wet the dough is...but...i followed it exactly...and it turned out fantastic! tasty, crunchy, and soft. froze the extra dough balls
Did u freeze them before or after fermentation please?
@@magdalounis3773after. this same channel has a few vids on it. basically make your dough as normal. separate in to douballs. then I freeze them on a sheet pan. when frozen, move to zip lock. to use, move a doughball to the fridge 24hrs in advance. then remove from the fridge an hour or so b4 cooking. the yeast will reactivate like magic so you still get a good pizza crust
Hi Vito, thanks for teaching all this! My pizzas are improving a lot because of that.
Thank you Vito your channel is the best
I love all Vito's videos and recipes, but this one is my new favorite!! ♥🍕
Nice job, Vito! The non verbal video is impactful, although I do enjoy the verbal versions as well.
I’ll have to do this one next time!!!! I’ve been wanting to make one of your poolish doughs for a long time now. This channel is always my go to pizza channel! Keep up the great work!!!!
Watching perfect smooth dough is so satisfying 🍕
Story, composition, lighting and good audio…..well done sir.
Great video - will have to try this - thanks Vito!
You're a legend, Vito !!! The best
WOW! what a great video.! Awesome production
Soft and crunchy ❤
First pizza I ever made. I've made tons of different ones since then. And this is still the best.
So glad I bought an Ooni. I no longer have to prebake the pizza! Thanks Vito!
Vito, thank you so much for the great pizza!
Great home tutorial! And I like the thick bricks in the oven.
I like how you take time to put your apron on. Like Karate Master putting on his uniform before teaching class.
Also the way you took your time to enjoy the espresso. I have to imagine thats to encourage your students to take their time and enjoy the process.
Thank you for posting all of these. Coming from Chicago, to Chattanooga TN, and discovering its a total pizza desert here, and now being able to make my own as good as home, is priceless!
(Also, as a kid I once won an award for the longest run on sentence)
It was a relaxing fresh breath. You should do some more of These Videos from Time to Time. 👍
One of your best videos!
Great process man. Great job with the video and edits. 🍻 🍕
ah man, it's so relaxing. Wonderful!
One of your best videos.
I follow.your recipe it's amazing result
Great video Vito!!!
Excelente Vito, espero que puedas venír a la Argentina!!!!!
The addition of the espresso makes this gold❤❤😎😎👊👍
Even using a home oven, this guy is unstoppable, Amazing!🍕🍕
Just great❤. as always
Thank you Vito 👍🏻
Just amazing!!
Love your videos they helped me a lot! I wasn't expecting you to use a machine though in this one at home 100% :)
My friend from my trip to Rome. I met you in the airplane on my way to egypt. ❤❤❤❤❤
Im happy to see you doing well.
Next time you're in America, come by Dearborn Michigan and we can cook something together.
❤❤❤
You will be my guest.
Vita doesn't even need to speak!!! Grazie Mille Vito!
Omg Looks so delicious ❤
Yes Vito I love your ASMR videos. More please
This is amazing. ❤ I will try it next time. Can you make a video with mushrooms and pancetta and salame Milano? These are my favorite toppings in addition, but never know if I do right in the order and cooking duration. Cheers Vito, greetings from Hungary 😊
Love the Expresso as part of the recipe. Vito you are the best but I missed your accent and your banter while making the pizza. Keep them coming. I am on my way to making a perfect pizza in my new outdoor brick wood oven!!
You learn in every video something new. Very interesting the stretch and fold before making the dough balls. Do you need it also for a pizza oven as well or just the domestic one?
Hello Vito, hope your well.
Just started following you and your videos are amazing, full of great recipes and tips.
Bought myself a pizza oven and loving it although the weather could be better for eating them outside in Scotland😂
Got a question for you! Was a baker when I left school and we used wooden tables for kneading dough etc. notice you use a marble work surface, so my question is does it have to be marble? Does it make a difference?
Thank you so much and look forward to watching more fantastic videos👌
Stephen.
Damn, man. That looks sensational. Thank you.
I love the asmr videos. I appreciate your teachings and your passion. Thank you
Thank you for making the process crystal clear. One question I have though is can you leave the poolish in the fridge for longer without effecting the quality of the dough and if so how long can I leave it? Many thanks
bravo Vito ! complimenti per questo video. La pizza fatta con il poolish sarà sicuramente buona. Buona serata !
The best ❤
primerisssssimo.. gratzie maestro!
Gracias a ti!
Hey Vito, Love you videos and the silent thing is kind of neat but I miss hearing you voice and your passion for pizza!😁
No resting times here. Your 2021 video was much better
Fantastic !
iam a fan of you , this video is amazing
Thank you Vito 😁
Qué deliciosa te quedó Vito. 😊😊
Can you make a video on how to store the dough when it has proofed. Great videos
spettacolo! 👏👏👏👏👏
Vito mentioned using strong flour. Do you have recommendations? I like the caputo flour.
Vito, I love the video, but enjoy when you talk through the video more.
Can you clarify strong flour? Caputo 00, Manitoba? Bread flour? Does the amount of water change with different flours?
Parabéns vito eu irei fazer essa puzza que parece ser maravilhosa
Grazie mille 🎉. Quanto lievito di birra fresco si ottiene?
Fantastico!!!
Amazing 🥰
Awesome!
Best video ever
I love asmr so yes!
Magnifico
Love you video ! I first found you on RUclips while trying to find a good foccasia recipe (I make yours about 2-3 times a month).
Quick question though, I only usually make about 4 pizzas at a time. I have seen you do videos on freezing the dough. At what stage should I do this ? Straight after balling up? How long should I take out of freezer when I want to cook up at a later date.
Thanks from Australia 🇦🇺!
Soft And Crunchy at the same time. 😘
Beautiful dough. I'm just a bit confused as to why you added yeast in dough since it was already added to the Poolish?
Thank you for sharing Vito🙏🏻
Can I mix semola flour with Type 00 for my dough? I'm short about 100g of Type 00. (4 pizza recipe) Will it affect the texture and crispiness?
Maestro Vito, my dude! Thanks for this! I wonder how many pizzas is this recipe for? I have a problem with pre-baking, sometimes my center starts to burn, because its so thin. Do you have any advice, anyone? i bake on pizza stone at 300°C (572F), thats the highest my oven can do.
Salve Vito. Big fan. Can you share what flour type//brand you use.
great video my man
Amazing skill ! what kind of cheese salt or sugar are you adding ?
I just possibly made my best dough. I'm thinking it comes down to the needing the dough. Used my Cuisinart to make my dough and it was perfect. Now I'm letting rest in the fridge, will see how it works out. No fancy flour used. I think you mentioned once before the importance of needing. I am seeing the gravity of that statement. I know the food processor is not ideal but has done the best job so far for me. I have not seen anybody show the actual time it takes to need the dough.
nice ))) thx a lot Vito! )
Sofft and crunnnnchhy - the best for the home in my kitchen oven - for outdoor oven even better
Me gusto ese gluten, debe de tener un aroma increíble. 😊😊
Hi ! Thanks ! One question ? Strong flour ??? is that the W - what do you preconize ? And why you don't speak anymore ! The passion in your voice was motivating !
Maestro, you revolutionised my pizza game, and took me from only making Sicilian farmhouse (which my Nonna taught me) at home to Neapolitan in my hand made wood fire oven.
My Sister in-law is allergic to yeast. Is there a dough I can make her that is actually good?
Grazie in anticipo,
Lewis
This was one of your best videos Vito,bravo!
What is the grated cheese you add
mozzarella or pecorino?
It's Monterey jack
I don’t like asmr and like it more when you do normal videos but your content is still great
Vitooooooo
Salutari din Romania!
Hi Vito my favourite part is everything you do thank you. Just a quick question if I reduce the poolish from 500 g to 300g that’s 40% reduction does it mean if I reduce the dough recipe by 40% ( 1kg flour 600 ml water 20g salt 1g yeast? I’ll get the same rate but less pizza balls? Thank you
Nice! have you ever tried a 7 day fermented dough for your pizza?.....also amazing!
buenisimooo!!
Great video
Master, pizza and coffee Love, YEAH 👍🏻
Hi Vito, is there a Pizza dough recipe for conveyor ovens. If so, can you please make a video with the recipe and the method.