For me i love pizza ho i can make withe naturel composent for exemple when you use beef mortadela slices look likesome time you take prodect ho we can't finde in local venders so that will simple if we make it withe slice beef meat at homme
I recently bought a pizza oven and discovered your videos- the oven is now called “little Vito” and my kids bought me a “soft and crunchy” hoodie. We love your expertise but your enthusiasm is infectious. Thank you for your positivity and passion! Best to you and your family brother
Just so you know... My coworker and I both started making pizzas. When people ask us where did you learn to make them this tasty we both reply with Maestro Vito. Seriously I can't purchase a premade dough because of you and my home is full of 00 flour. When I go to the store in Italy my wife looks at the souvenirs and I look for the flour. :)
After 2 attempts to get this right, last night I got my first soft and crunchy crust that looked like yours (although it ended up not being round because it stuck to the peel). My oven goes to a max temp of 500F. What ended up working was a tip from either this or another video from you where you said put the stone on the top rack, get it ripping hot on broil, then move to the middle rack and part bake the pizza and sauce only at 500F for about 4 minutes. Then add toppings, set oven to broil and watch it for another 5 minutes or so until you start seeing char on the crust. That is my recipe for success now. I think you have to keep trying and see what is working and pay attention to things that went wrong and overcome them as you get comfortable doing this. Thanks for providing all this great information! You are the best of any channel on RUclips and your passion, enthusiasm and entertaining instruction make this something anyone interested in making pizza can learn. I'm passing this around to all my pizza making friends. I've already watched about 50 videos. Thanks again, sir!
I always use 40 % polish. Pre-dough: 400 grams of flour and 400 grams of water with 2 grams of dry yeast. This is placed in the fridge for 36 - 48 hours. For the main dough: Haydration 68 % 271 grams of water and again 2 grams of dry yeast. Then I add the polish to the water and mix it with the dough machine, then I gradually add the flour and knead the dough for 12 minutes. I then stretch and fold the dough 3 times every 20 minutes, after which the dough is put back in the fridge for 24 hours. I then make the dough balls 4 hours before baking the pizza and I can tell you that the dough is indescribably good and easily digestible. I now get lots of requests to bake pizzas at events, but I keep it to a hobby and only bake for family and friends. Thank you Vito, your videos have helped me a lot!
I've been using your pizza dough recipe for a few years now and have passed it on to others. So thank you for that. I don't have a pizza oven as such but what I do is turn my gas BBQ into a pizza oven. I remove the flame deflectors over each gas burner, then place 4 emptied out food cans on the grill and pop my pizza stone on the cans. Have the BBQ on full, lid shut, and the temp in mine gets to about 275'c. Then I do what you do with a paddle, turn 180' after 3 mins, 3 or so more minutes, then serve. Always leave it to rest for a minute or 2. Garlic bread takes less time. Big thanks for sharing your pizza secrets!
Grazie Vito. Io sono napoletano e vivo a Sydney in Australia. Ho provato la tua ricetta nel forno elettrico di casa e mi è venuta quasi come in pizzeria a Napoli eppure ho seguito ricette di bravi pizzaioli napoletani ma mai è uscita così buona come la tua. Complimenti e ancora grazie!!!
Hello Vito! I made your pizza dough recipe and the crust was the bomb! I am having a pizza oven built in my new outdoor kitchen and I can not wait to try the pizza dough in the high temp oven. Your videos are the best!
I've noticed that when using my home oven and a pizza stone i don't get the same results as if i use a piece of steel, it holds the heat way better and gives a much better pizza overall in my opinion, I spent £30 on a stone that doesn't get used but i managed to get hold of a scrap piece of steel for free, cut it to size and completely cleaned and seasoned it all, was a good lil project and way better pizza results. Now I just need to crack the poolish dough depending on winter and summer in Britain as it changes dramatically in my kitchen 😂😂 thank you for giving us so much help vito it's much appreciated brother!!!!
Ciao Vito, I appreciate your effort in teaching the world how to make proper Pizzas all over the world through RUclips! I have a little problem when making my Pizzas every weekend though, and its simply the numbers of doughballs I need to prepare. Sometimes it's 2, then its 3 or 4 or even up to 8. How do I know/calculate how much polish I need to make and how much flour I add the next day etc? I saw a recipe for 1 doughball only that you made, but if I multiple the ingredients by 2 I end up with a less sticky dough, and if I multiple by 3 it turns out different again. I'd appreciate if you could reference this Issue. I also wanna use this occasion to thank you for teaching me how to make Pizza in a manner that I no longer eat Pizza in a Restaurant nor from deliveries! You're a great guy.
Thank you very much vito, i espacially solved the sticky dough problem with your videos😍 big thanx to you chef , i made the best pizza i have ever tried 👏👏👏
I just made my first pizza ever using your recipe. I did it wood fired on a gozney dome. I have to say, the crust was amazing! Thank you for putting your knowledge out there. Pizza was 🤌🏽
That looks good! I find the mozzarella loses too much water. I sometimes heat up the cheese in a pan to make it lose the water but I'll try bigger chunks as well.
Hey vito, I’ve been watching these videos for a while and been making your recipes on my own. I have had this question for a while: when you ball up the dough, why is it important that the top part stays on top?
I seem to recall him saying in one of his videos that it has to do with the bottom being dryer. I think it does not stick to the peel as much. Something like that.
If my local pizza joint hadn’t poisoned me twice I never would have tried cooking pizza either. What a blessing that turned out to be! The only other "pizza" place in town is dominos. Vito’s my man!
I started doing pizza from one of the Vito video. My family ate for the first time last week. Everyone loves it!!!! Don’t be afraid @rainbow4 you’ll enjoy it!
@@nicolemduffy in most of his recipes he is using 00 and or bread flour. I've watched quite a few and I have had best results using 00 and bread flour. I've also used all purpose with decent results but not as good structure it seems
Vito have you seen the technique of cooking the pizza in a pan on the stove and then finishing the top(cheese and crust) with a blow torch? It works better than any home ovens as far as I know. Please look into it it would make a great video
If you want to start with smaller pizzas that are easier to handle, this same recipe can be split into 3 instead of 2, giving you roughly three 9-inch pizzas instead of two 12-inch pizzas.
Vito, what ingredients measurement for making around 8 to 10 pizzas 12-14 inches. Normally I follow your instructions but always end up with 6-7 pizza ball at 225grams per pizza dough ball.
Hi Vito! Another great video!! I have only 1 question: Why don't you use olive oil in the dough in this recipe for home oven pizza and in other recipes you do add olive oil? Thanks in advance, ciao!
Vito, love your videos, thanks to you I got my pizza addiction. It would be absolutely great if you could produce some content aimed at gluten and lactose free viewers (like myself). As you know, there are many gluten free flour mixes and lactose free cheese types, would be nice to see some comparison or tips to work with them as pizza preparation with these ingredients is quite different.
MAESTRO MILLE GRAZIE!!! If I want to make 6 pizzas, do I just multiply the? Recipe times three or do I just keep the same yeast and increase water and flour for the poolish? Two pizzas isn't enough for me and my wife and three kids
Hi Vito, I love your videos! My colleague recommended me your recipe for home made pizza and since I made it first time, my husband doesn't want anything else :) I have a question though, is there any way to replace the honey for the fermentation process? We have a friend who has severe allergy on honey so when I recommended your recipes, he was a bit sad that he cannot try it. Thank in advance!
Do you ever use a pizza steel to cook on at home instead of the stone? For me in my home oven the pizza steel works so much better at browning the bottom crust
Hi Vito! I'm a little confused here. You said once that a pizza is 100g water + 145 g flour each. However this recipe surpass this for 2 pizza balls. 300g water + 420g flour.... Did you make 3 pizza balls?
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
What’s your best recipe?
Your recipe lol Next Level Doughh
Hi Vito, Your recipe is the best!
For me i love pizza ho i can make withe naturel composent for exemple when you use beef mortadela slices look likesome time you take prodect ho we can't finde in local venders so that will simple if we make it withe slice beef meat at homme
Sorry for my bad english
Soft and crunchy 😊
I recently bought a pizza oven and discovered your videos- the oven is now called “little Vito” and my kids bought me a “soft and crunchy” hoodie. We love your expertise but your enthusiasm is infectious. Thank you for your positivity and passion! Best to you and your family brother
soft and crunchy in the same time
What pizza oven did you get? I have a Bertello
Beautifully written.
Just so you know... My coworker and I both started making pizzas. When people ask us where did you learn to make them this tasty we both reply with Maestro Vito. Seriously I can't purchase a premade dough because of you and my home is full of 00 flour. When I go to the store in Italy my wife looks at the souvenirs and I look for the flour. :)
That is awesome!
I hear you!
My boys now can only eat my pizza
After 2 attempts to get this right, last night I got my first soft and crunchy crust that looked like yours (although it ended up not being round because it stuck to the peel). My oven goes to a max temp of 500F. What ended up working was a tip from either this or another video from you where you said put the stone on the top rack, get it ripping hot on broil, then move to the middle rack and part bake the pizza and sauce only at 500F for about 4 minutes. Then add toppings, set oven to broil and watch it for another 5 minutes or so until you start seeing char on the crust. That is my recipe for success now. I think you have to keep trying and see what is working and pay attention to things that went wrong and overcome them as you get comfortable doing this.
Thanks for providing all this great information! You are the best of any channel on RUclips and your passion, enthusiasm and entertaining instruction make this something anyone interested in making pizza can learn. I'm passing this around to all my pizza making friends. I've already watched about 50 videos. Thanks again, sir!
How long did you have the oven set to broil? I think I need to use this trick for my oven.
Did the actual dough look and feel different on the successful attempt?
I always use 40 % polish.
Pre-dough:
400 grams of flour and 400 grams of water with 2 grams of dry yeast. This is placed in the fridge for 36 - 48 hours.
For the main dough: Haydration 68 %
271 grams of water and again 2 grams of dry yeast. Then I add the polish to the water and mix it with the dough machine, then I gradually add the flour and knead the dough for 12 minutes. I then stretch and fold the dough 3 times every 20 minutes, after which the dough is put back in the fridge for 24 hours. I then make the dough balls 4 hours before baking the pizza and I can tell you that the dough is indescribably good and easily digestible. I now get lots of requests to bake pizzas at events, but I keep it to a hobby and only bake for family and friends.
Thank you Vito, your videos have helped me a lot!
My nonna would be proud of the pizza I just made using this recipe! Grazie di tutto!
Love the option of making the pizza same day OR using the overnight option. Just in case I didn’t plan ahead. Thank you Vito.
Thanks!
You bet!
It so nice to watch you cook, you are always so happy when you are making pizzas.
Thank you so much
I've been using your pizza dough recipe for a few years now and have passed it on to others. So thank you for that. I don't have a pizza oven as such but what I do is turn my gas BBQ into a pizza oven. I remove the flame deflectors over each gas burner, then place 4 emptied out food cans on the grill and pop my pizza stone on the cans. Have the BBQ on full, lid shut, and the temp in mine gets to about 275'c. Then I do what you do with a paddle, turn 180' after 3 mins, 3 or so more minutes, then serve. Always leave it to rest for a minute or 2. Garlic bread takes less time. Big thanks for sharing your pizza secrets!
Grazie Vito. Io sono napoletano e vivo a Sydney in Australia. Ho provato la tua ricetta nel forno elettrico di casa e mi è venuta quasi come in pizzeria a Napoli eppure ho seguito ricette di bravi pizzaioli napoletani ma mai è uscita così buona come la tua. Complimenti e ancora grazie!!!
Hello Vito! I made your pizza dough recipe and the crust was the bomb! I am having a pizza oven built in my new outdoor kitchen and I can not wait to try the pizza dough in the high temp oven. Your videos are the best!
I've noticed that when using my home oven and a pizza stone i don't get the same results as if i use a piece of steel, it holds the heat way better and gives a much better pizza overall in my opinion, I spent £30 on a stone that doesn't get used but i managed to get hold of a scrap piece of steel for free, cut it to size and completely cleaned and seasoned it all, was a good lil project and way better pizza results. Now I just need to crack the poolish dough depending on winter and summer in Britain as it changes dramatically in my kitchen 😂😂 thank you for giving us so much help vito it's much appreciated brother!!!!
Congratulations on your new Soft and Crunchy studio man!
After watching your videos, I make pizza almost everyday. Love your recipes. Love watching your videos!
I love how he says like a teacher ''Guys please I'm teaching you everything so pay attention''
Soft and crunchy! Love the kitchen🍕
So good!😊
Great new studio! i love it that is more like a home kitchen so we can do you amazing recipes at home. Best regards from Mexico.
Kitchen looks awesome! Thanks for the video!
Thanks for watching!
Thank you Vito , i just finished making your poolish , your videos are gold!
I swear, this guy is the best pizzaguru in the world!!! Vito you are the MAN!!!
What is the ring shaped ingredient that you crumbled on top?
I want to know too!
en.m.wikipedia.org/wiki/Taralli
Great progression in the quality and content of your videos Vito. Brill stuff.
Ciao Vito, I appreciate your effort in teaching the world how to make proper Pizzas all over the world through RUclips! I have a little problem when making my Pizzas every weekend though, and its simply the numbers of doughballs I need to prepare. Sometimes it's 2, then its 3 or 4 or even up to 8. How do I know/calculate how much polish I need to make and how much flour I add the next day etc? I saw a recipe for 1 doughball only that you made, but if I multiple the ingredients by 2 I end up with a less sticky dough, and if I multiple by 3 it turns out different again. I'd appreciate if you could reference this Issue. I also wanna use this occasion to thank you for teaching me how to make Pizza in a manner that I no longer eat Pizza in a Restaurant nor from deliveries! You're a great guy.
Thanks Vito for the recipe. I am a bit confused with the recipe. Do we need manitoba flour for this?
vito, you are like a member of my family. every time I make pizza I watch your video :)
I use this recipe in home oven with stone using tomato sauce instead and it comes out great! Thanks master Vito for making me a pizza chef! 👨🏻🍳 🍕 ❤
Love your videos man! Im learning so much!
Glad to hear it!
Beautiful studio!!!
Congratulations on the studio, Maestro Vito! looks great.
Thank you very much!
Ich liebe deine Videos. Ich habe dadurch schon viel gelernt. Grüße aus Wien
Thank you very much vito,
i espacially solved the sticky dough problem with your videos😍
big thanx to you chef , i made the best pizza i have ever tried 👏👏👏
Hi! What was that you crunched up at the end?
I just made my first pizza ever using your recipe. I did it wood fired on a gozney dome. I have to say, the crust was amazing! Thank you for putting your knowledge out there. Pizza was 🤌🏽
Congratulations Sir. You are suck a great teacher and content creator, all the best of luck with your new kitchen and venture.
Thank you, Vito. I am glad to have shared in this experience.
That looks good! I find the mozzarella loses too much water. I sometimes heat up the cheese in a pan to make it lose the water but I'll try bigger chunks as well.
Talk about mouth watering !!! Awesome job Vito !!
what is totarallo - the thing you smashed and sprinkled pizza after it was cooked (if I heard this correctly)
When I brush the oil after par-baking the crust I usually crush garlic into the oil. Maybe add some seasoning.
What was that you crumbled over at the end?
en.m.wikipedia.org/wiki/Taralli
Hey vito, I’ve been watching these videos for a while and been making your recipes on my own. I have had this question for a while: when you ball up the dough, why is it important that the top part stays on top?
I seem to recall him saying in one of his videos that it has to do with the bottom being dryer. I think it does not stick to the peel as much. Something like that.
I guess i need to be patient now! Awesome recipe, ty!
Thank you so much for this video. THIS will be the first pizza I will try (I've been watching for about 2 years and always been afraid).
If my local pizza joint hadn’t poisoned me twice I never would have tried cooking pizza either. What a blessing that turned out to be! The only other "pizza" place in town is dominos. Vito’s my man!
I started doing pizza from one of the Vito video. My family ate for the first time last week. Everyone loves it!!!!
Don’t be afraid @rainbow4 you’ll enjoy it!
Really nice video vito, please what is the 00 flour? I'm confused i dont even know if we have it here in algeria 🤦🏻♂️
It's a super fine flour that's often used for pizza
First Here! From Brazil!!!
This is incredible, I did it today and it came out amazing. Thank you again Vito
Love it and that its only for two!!🍕🍕
Kitchen looks great maestro congrats on all your success you deserve it you're responsible for my addiction to making pizzas
Vito. You are a genius! It's the best home recipe for pizza
Thats looks absolutely delicious!
I'd like to know where you found a thick stone for the home oven.
This is great! Please can you share what flour you are using e.g. are you using all purpose, bread flour, 00 flour?
I was wondering the same!
@@nicolemduffy in most of his recipes he is using 00 and or bread flour. I've watched quite a few and I have had best results using 00 and bread flour. I've also used all purpose with decent results but not as good structure it seems
Vito, you are always the best pizzaiolo!!! Thanks for anything you share 🙏🏻
If i dont have a stone , is it ok if i par bake the pizza using a pan and then put it in the oven?
Simple and easy to make at home. I will try it right now. Thank you m8!
Why sometimes we put olive inside the dough when we mix and sometimes we do not add olive? Why we add it ?
How much salt is “2 pinches” in grams? I usually put in about 30g salt per kilo of flour
Awesome video sir. If I wanted to make more than 2 dough balls how do I do this?
much better video than last time. Previously, the entire process was not shown. Thanks !!!
You're welcome!
Looks fantastic!! ❤
Soft and crunchy ❤
Can i use wet yeast instead?
Vito have you seen the technique of cooking the pizza in a pan on the stove and then finishing the top(cheese and crust) with a blow torch? It works better than any home ovens as far as I know. Please look into it it would make a great video
Hey i live in Vicenza Italy what flour should i use?
What an awesome kitchen, may woman would be in envy. Thanks for another informative video.🇭🇲
If you want to start with smaller pizzas that are easier to handle, this same recipe can be split into 3 instead of 2, giving you roughly three 9-inch pizzas instead of two 12-inch pizzas.
MABROOK in arabic mean, Congratulations .. for your new kitchen .. with you all the best
The poolish is regular flour or it can be done with 00 too?
soft and crounchy xD love it dude
Soft & crunchy kitchen!
True master - Vito, you're the best!
Another great video. Great video picture quality!
Glad you enjoyed it
Vito, what ingredients measurement for making around 8 to 10 pizzas 12-14 inches. Normally I follow your instructions but always end up with 6-7 pizza ball at 225grams per pizza dough ball.
Just made your pizza!! Wonderful recipe!
Hi Vito! Another great video!! I have only 1 question: Why don't you use olive oil in the dough in this recipe for home oven pizza and in other recipes you do add olive oil? Thanks in advance, ciao!
Perfect! You are the best.
What would the measurements for the poolish and dough in cups or tsps?
Grazie mille Vito!
Just received my first pizza stone today. Love you Vito❤ muuuaah muuuaah!
Vito can I use Caputo pizzeria blue for you rpoolish double ferment recipe. People tell me you cannot ferment very long with Caputo blue. Thank you
How long do you leave the poolish when left in the fridge overnight? Before you add the rest in.
Vito, love your videos, thanks to you I got my pizza addiction. It would be absolutely great if you could produce some content aimed at gluten and lactose free viewers (like myself). As you know, there are many gluten free flour mixes and lactose free cheese types, would be nice to see some comparison or tips to work with them as pizza preparation with these ingredients is quite different.
something for the carb-no-more folks would be really nice, too!
Thank you for delicious pizza video!❤️
MAESTRO MILLE GRAZIE!!! If I want to make 6 pizzas, do I just multiply the?
Recipe times three or do I just keep the same yeast and increase water and flour for the poolish? Two pizzas isn't enough for me and my wife and three kids
Yes and yes
What did you end up doing? Did you multiply all ingredients? Yeast as well ass water and flour?
Hello @vitoiacopelli! Do you also have a video of recipe for the ragout? I would love to try it out!
Kitchen studio looks great! Congrats! I love the look of that ragout. Going to have to try making it soon!
Once pizza balls are made how long can u leave them before being used. Would they be ok to leave for 7/8hrs before making pizza
How long before making the dough balls when taking the poolish out of the fridge?
Hi everyone just a question out of ignorance. For 5 pizzas how much polish should I make.
How long do you slap and fold for, approximately. Thank you.
Vito. Love you videos ! Tell me if you want 75% hydration how do you measure this ? Is it based on the flour added after the polish ?
Hi Vito, I love your videos! My colleague recommended me your recipe for home made pizza and since I made it first time, my husband doesn't want anything else :) I have a question though, is there any way to replace the honey for the fermentation process? We have a friend who has severe allergy on honey so when I recommended your recipes, he was a bit sad that he cannot try it. Thank in advance!
When making the poolish do you need cold water or room temp water? And when making the dough is it cold or room temp water?
Amazing video ! Thank you 😊
Grande Vito!!
Do you ever use a pizza steel to cook on at home instead of the stone? For me in my home oven the pizza steel works so much better at browning the bottom crust
Hi Vito! I'm a little confused here. You said once that a pizza is 100g water + 145 g flour each.
However this recipe surpass this for 2 pizza balls. 300g water + 420g flour....
Did you make 3 pizza balls?
I was trying to figure that out too. If he made two dough balls, they would be around 360g.
I made the third little smaller and I did not put it in the video
@8:30 is that ragu San Marzano tomatoes?
Hi Vito
can we use this same dough for donuts as well?
Kitchen looks great!
Thank you!