Hey Vito, there are some absolutely arrogant tossers in this world who obviously can’t read. Keep making videos and I’ll keep watching them. Love your work.
I tired a one hour dough from a RUclipsr named Brian Lagerstrom. He used beer instead of water for a fermented taste substitute and made a low hydration dough? Have you tried something like this before?
@@liftingbig6882 you have to slices you mozarella thin pieces(i cut it in slices of +- 5mm) and let it 'leak' out in the fridge so it becomes more dry. 24h is good. When it comes out of the frigde, i put between paper towel/kitchen roll also, and press a bit so it become more dry also. After this i cut it in smaller pieces to use it. It's ok to use it than on pizza, at least for me ;-).
This was the recipe I have been searching for. I modified your instructions by adding 2 tbsp of honey and keeping the poolish in the fridge for 6 hrs instead of 24. The result is crunchy crust on the outside but chewy on the inside. The crust tasted sweeter because of the added honey. When the pizza was done and I pressed the crust and it bounced back while making the crunch sound it was the feeling of accomplishment. Thank you.
this is EXACTLY what I was looking for...growing up my first job was working in a Neapolitan woodfired pizzeria and I can confirm this dough recipe is ON POINT. I was looking for some way to mimic our recipe in a small ball and now I've found it
Hi Vito, thanks for making a good quality pizza like this one, ignore some comments, they don't know anything, here in Argentina we used to make pizza in 1 hour, with 50g of yeast per kg of flour, yes, it takes 1hr, but the dough is tasteless, we have to put a lot of chesse to give it more flavor. First time I tried your pizza with poolish, that was a life changing experience, I have never tasted such delicious dough with only 16 hours in the fridge. Merry Christmas!
Poolish is a game changer. And yes, you'll need preparation time - but most of it: time will do the job for you and not your hands! A few month ago I watched Vito's vid on double fermented poolish. One of my best moments in 2021. And this vid here: it's an outstanding pizza - consider it's just made in a home oven pizza, not more than 250 degrees celsius (compare to pro oven with at least 450 degrees celsius). Will always repeat myself: Vito, you make the world a better (pizza) place. THANK YOU MAESTRO from the bottom of my (pizza loving) heart, incredibile! Greetings from Austria / Innsbruck.
Thanks Vito! I followed this recipe today. no other homemade pizza ever turned out like this. i am absolutely amazed and will continue to make this recipe forever :D
Vito!! Thanks for sharing all this content! It's amazing. You are the pizza master for sure! I've been using your recipes for a couple of years now, and everybody loves them!! I live in Vancouver, Canada, and I was talking with a friend from Orlando, Florida about preparing pizzas. He told me about this guy who was the best that he had seen, and then I told him he cannot be better than Vito. When he looked up the video that he was referring to, it was you. We were talking about the same guy. I just wanted to share that little moment and wanted to thank you again for sharing so much knowledge and experience
Trust in the Crust! Pizza does make your life BETTER! It is EVERY food group in one AMAZING dish! Vito, it is exciting to see someone else as thrilled about pizza and cooking! Il livello del tuo carisma è magnifico! Grazie mille!
"Soft and Crunch at the same time" YESSSSSS !!!! Soft AND Crunchy These videos aresuper helping me refine my pizza doughs that I started making after lockdowns. I'm 2 years in to learning to make the doughs, No More frozen pizzas. I almost got them crusts to brown as perfect as you Vito, thank you for teaching us all.
Your pizza recipe is really a game changer for me, I can make gluten and gluten free pizza for family and see them enjoy! In this video, the total time is 1hour + 1 night + 1hours + cooking time, so not really 1 hour :) but even so, all good. Love it.
@@maartenbaars7847 Whenever you need to add a "technically" to explain why the title actually isnt a lie, thats exactly what clickbait is. I'm not against clickbait. Even more, I totally understand using clickbait if youtube is your proffesion. But there's no reason to hide the obvious, the title is worded as it is because people are looking for a quick recipe and thats not it. Once again, nothing against clickbait and I love Vito. But Its just odd to argue that the title isnt a bait.
Grande Vito, mi hai insegnato a fare la nostra pizza. Sono in America e dove vivo non sanno cosa e' a pizza Italiana. Finalmente posso mangiare una pizza veramente gustosa. Grazie per questo canale e per il tempo che ci dedichi. Ti meriti il successo che hai. Great Vito, you taught me how to make our pizza. I'm in America and where I live they don't know what Italian pizza is. I can finally eat a really tasty pizza. Thank you for this channel and for the time you dedicate to it. You deserve the success you have.
I watched your videos it took me two attempts to perfect the dough .... And it came out perfect luckily I have a little pizza oven makes a big difference I have a restaurant grade small pizza oven in my house you really need that high high temperature and the stone to really make it perfect but his directions are absolutely spot-on thank you very much I love you!
Hey! Love your channel and your passion for pizza is infectious. I had a clarifying question. I see on your video you say 1TSP of both honey and yeast, but on the recipe that pops up it says 1/2? Just wanted to know which is it? Thank you and keep up the great work!!
Really thanks for this recipe. I have made this pizza few minutes ago and this recipe jump on first place in my pizza's recipies :) I modified few things I used fresh yeast, sugar powder and make poolish from ingreedients adding more or less to get poolish looking like yours. Today added flour and againg fresh yeast with a little litte water in and maaaan that dough was so good. It was so elastic, nice textured and easy to stretch. Baked without stone and still great crispy and soft with browned bottom and edges :) Thanks and greetings from Poland :)
@@hivemind010 yeah that’s exactly it. 🙄 The post says “pizza dough ready in one hour”. Can it be? Not with this method. Laziness and pizza making don’t go together for me. My dough generally ferments for 48-72 hours. The amount of actual work that I put in is less than an hour. The rest is just waiting. But I wouldn’t say that my dough is ready in an hour. It’s a strange title to have on a video in which a pizza dough takes 18 hours. That’s what I’m saying.
The most important is that you share all of your knowledge with us. Many youtube chefs, pastrychefs etc are no so open and tend to hide things. Greetings from Greece
You are the pizza master! I couldn’t make pizza before I found your channel…. My pizza was sad! A mix between cardboard and wood! Lol and now my pizzas are fabulous! I learn something new to try on every video! Thank you! ❤️
Hi Vito, thanks for all your videos. You help me a lot to do better pizzas! I mixed 2 of your videos. I did this one with Pizza Dough Ready in 1 Hour, but I slow down the process and remaked the bals 2 times after 30 minutes waiting to have a stronger gluten. This is by far my better pizza ever!!! Forgot to take pictures but crost was nice ans crunchy with lot of holes inside. Thank you so much my friend :-)
I made 3 pizzas like this and I don’t think it could be any better it was absolutely fantastic, my first time using poolish and I will never make it any other way.
I've tried the recipe yesterday and it turned out soooo good. The crust stay soft even on the next day after I put the leftover in the fridge and reheat in the microwave. The best!
Hello, if you have left over Pizza there is a wonderful trick to reheat it you will never ever put it in a Micro wave. 😊 Just heat a frying pan dry no fat, oil or spray abs8lutely nothing. Put your Pizza in and heat it. That is so so good. 😊
I do this dough from a while and it gets better and better by simply fine tuning the recipe. I got more bubbles by resting the dough 2 h(550 flour). Also, I only have a regular gas oven, i think 250C max, no stone, so I use the back of the tray for 5 minutes then I transfer the pizza on the oven grill for another 7 mins..Today I got the crust aaand soft inside. Trank you, Vito
@@faryalsocials6317 no, 5 minutes on the back of the oven tray, then I transfer the pizza on the oven grill and bake it for another 7 minutes(or when you see it gets crispy).
This will be on the menu this week for when I get tired of eating turkey. 😋 I still have yet to make dough using poolish, because it is rare that I make more than one pizza at a time, so this looks like the perfect way to give it a try! Thanks so much Vito, for all you do for us, and I would like to wish you and your family a happy, merry, and magical Christmas and a great year in 2022! 👍🎅🎄🎄🤶
You can keep the poolish up to 24 hours and the dough for best results, up to days...You can even freeze the doughs after one hour of making the dough and letting it rest...You can take out however many you want to make. It keeps for about 3 months.
@@1flash3571 I am very much aware of how long I can keep dough balls for and that I can freeze dough for later use. I have been doing so for well over ten years. I had simply not used a poolish to make my dough, and still do not bother with that. Also, are you aware that you are replying to a move than 2 year old post?
Vito you have made me the happiest woman in the world. Your videos showed me how to make pizza so good the thought of ordering it turns my stomach! I love love pizza more than any other food. Making it right causes no Stomach problems. I import my flour from Italy too because I refuse to eat the poison allowed to be consumed in the U.S. I just made one and I make sure I have polish at all times!
I've made some outstanding pizza crusts with Vito's recipes. I'm glad he did this video as I was wanting a more signalized version of the multiple dough ball recipe. This will be on my plate tonight. Thanks again Vito!
It really works thank you Vito in italy we call it madre levitò si I made pizza today using your method and they came fantastic and I cooked them in my wood oven we built a couple of months ago I can’t tell you enough how good they came thanks to you and your honest recipe grazie tanto 😊
Thank you very much with this tutorial! My wife and I made our first ever homemade pizza together with your video guidance. We appreciate your content and are looking forward to future videos!
Vito is the pizza master makes everything simple and easy to follow, if anybody knows a tad about pizza then like me before clicking the video knows it was going to need a poolish making before hand and to all them people who are moaning about it who can't be bothered to make a poolish literally takes 2 minutes go to your local store and buy a frozen pizza,🤘
I felt the power to make it after watching this video 10 times. Thank you so much for that great recipe! It is amazing! I copy each steps exactly. The result was fantastic!
Made this recipe minus the polish used my dough hook to knead, let rise an hour, cut dough in half, froze one half and stretched the other into a thin crust cheese pizza the way I like em sometimes incredibly delicious.....Thank you for sharing your gift and talent actually learned something new....😋
Hi Vito, I'm from Buenos Aires. I'm glad to find this channel, there's so much informatión and carefully explained. I've seen you have some videos about napolitan pizza, and also NY, and Detroit style pizzas. I wonder if you tried the traditional pizzas of Buenos Aires, and if you have, what's your opinion. Thanks for these videos!
Hey Vito, great recipe. I noticed that the amount of ingredients where not the same with you video of 1 person pizza. What whas the hydrating level? And what can we do to make this even better?
Vito, what do you suggest for making pizza in bulk? Should I make several separate poolish bowls? Or will it work if I just triple the recipe and put it all in one container? I’m asking for both this method and the overnight Poolish method.
Poolish can stay in container max 24 hour because fermentation after thst makes bad smell, you can make small balls and put them in fridge for second day and they will be even better bit you need to be very carefull with dough because of stickiness
I mean love the video even though it's not what I thought of from the title. But would love to see you make a pizza in actually one hour. At least the best possible. Won't be as good without the polish but sometimes I just want a pizza Now :D
What a proper way to comment on the video title! Gets the point across, non judgemental, and gently makes a suggestion. You must be a great communicator in real life. Props to you!
Thank you Vito! great video and strait-forward recipe for all of us! Question for the group: if I need to make two pizzas, can I simply double the quantities for each ingredient? Thank you!
The essence of craftmanship actually.... Being passionate about something you love, something you want to master. Thanks for sharing! You are really inspiring!
Thank you Vito! I made my first two pizzas on my brand new Ooni 12 tonight. I made the poolish last night and the pizzas came out tasting great. They were not as pretty as yours, then again I haven't been making them all my life.
This guy is from a different planet… ever since I started making pizza his way, it became a ritual for our family… i would love to see pizza fiocco recipe please… thank you 😊
Why are people so harsh about the title??? The poolish one hour is literally just letting the container sit on the counter. You are NOT doing any work. If you want good pizza but don't wanna plan ahead and take the 5 minutes of active work time to make poolish, then what else can you accomplish in life? Give the guy a break!
Because when you look at the title, it doesn't give any indication that the process is anything but an hour from start to finish. Maybe a mention of making a polish the day before would have avoided the clickbait protests.
Some people just need to complain. I have found this out on the America's Test Kitchen videos. I often used to post a tip or two there to help people out, only to end up being attacked non-stop by trolls. As a result, I no longer bother trying to help people out.
Thank you for sharing the good recipe and tip to use basil for holes. Questions: How long can you keep poolish in refrigerator? Also dough without freezing? Is it okay to use stand mixer (Kitchen Aid) to knead dough?
*I just finished making my beer poolish,* and I'll finish the dough mix tomorrow. Vito, you really need to make poolish with beer 🍺 and I add water the next day to finish adding the flour, salt water and leftover instant yeast from the packet. It is a game changer in the dough bread taste 👍🏼🍕🍕🍕🍕🍕 *SIMPLY AMAZING!*
In the beginning of the recipe is it 1 teaspoon of yeast and 1 teaspoon of honey as you say or half of each as it is written? Is the recipe at the bottom( in grams) the same one? Thank you
It seems that it is supposed to be 1/2 of teaspoon which is close to 2.5 grams. In the description he uses 2.5g of yeast as well as 2.5g of honey or 1/2 teaspoons each. For the video he uses one teaspoon each or 5g for the first step of fermentation which will make the fermentation process a lot faster.
Do you do 1 teaspoon like he says verbally Or 1/2 tsp like the screen says? Because the spoon he uses looks like it’s actually 1 teaspoon But the screen says 1/2tsp
Hey Vito. I’m a new subscriber to your channel. Can you please do an updated tutorial on pizza dough in a stand mixer? Or is there already one available? Thank you. Love your work! Sei un vero maestro.
X3 To make the poolish: - 300ml water - 300g flour - 5g yeast - 5g honey After 16-24 hour, add the whole poolish then add 15g salt and 135g flour. Make the pizza after 1 hour resting. This video explains it: ruclips.net/video/QrJ6HWlnGYI/видео.htmlsi=whZYzKxAUbOPD47T - Each pizza needs 100ml water. - Each 100ml water needs 145g flour. - To make 3 pizza, the dough should have 300ml water. - 300ml water needs 435g flour (300/100*145) - because the polish already had 300g flour inside, we need an addition of 135g flour to make the dough (435g - 300g) - Each pizza needs about 5g of salt, so for 3 pizzas you need 15g of salt You can use the same logic and use the same amount of poolish to make more pizzas, but then you will need 2-3hour resting time after making the dough balls - basically until it doubles in size.
Te puse un like solamente porque dijiste , pizza en una hora. Ya he probado tus recetas y sin increíbles! Ni familia y amigos hoy disfrutaron de tu receta, HOY HICE A TODOS QUE TE SIGUIERAN!!! VOY A PROBAR ESTA NUEVA RECETA, DESPUÉS LA CUENTO!!!
LOVE this recipe! I’ve already made it twice since you posted it. I would like to make it in larger quantities… like for 3 or 4 pizzas at a time. Any suggestions on how to scale? Should i just multiply these ratios for flour/water/yeast/salt by the amount of dough balls i want to end up with? Grazie Mille for the pizza help!
Can’t really figure this out either! There’s a video for poolish and added water and dough for 10 pizza’s (the great ‘Poolish for beginners’ vid and the pizza-vid in the description there). There is mentioned “100ml water and dough makes one pizza.” But in this vid it’s 125gr/ml for one… So dear sir Lacopelli, please enlighten us! 😅🙏🏼 Your pizza’s are the best. The whole fam is enjoying ‘em. Grazie mille! 🤘🏼✌🏼
Figured it out after doing some math and a few video’s…worked perfectly for me: for 4 pizza’s, make the poolish with 300ml water, 300gr flower 7gr dry yeast, spoon of honey. Than, next day, add 250ml water and 500gr of flower. Rest of process the same. Thanks Vito! Correct me if it can be done better! 🤙🏼
Vito! I’m really excited to try this at home! Can you tem what are the quantaties to make not 1 pizza ball but 2 or 3? Do I multiply proportionally in terms of poolish and dough or is different? Thank you so much!
Fantastic! Although it's definitely not an "one hour pizza" (and made me give up of make a pizza right now), it was an awesome lesson that I expect to take with me in my journey of learning to make pizza! Thank you!!!
Vito, This is EXACTLY what I needed a 1 hour recipe :) . Even though I love your "next level pizza dough recipe" but my luck end up with a sticky ball every time. I don't know if it is the altitude or dryness of the high desert. The pizza comes out great but it's a real challenge working with it. Thank you for sharing your knowledge and wisdom.
I am making your pizza right now. I am just a bit afraid of the stretch. I t is required a lot of practice. Thank you very much for this absolutely awesome pizza recipe. I wish you the best to you and your family.
Hi Vito, love the video, I made my first nepolitan(ish) pizza yesterday and somehow other than one air pocket in the crust it was all doughy. I'm gonna follow this one for tomorrow, just had one quesion - can the recipe be doubled if I wanna make two pizzas?
The best pizza dough I've made to date! It's perfectly soft, airy, and crunchy; what more could you want?!? I'm so impressed, and this is only my first time making it! Best pizza I've made and in a normal oven! I can't wait to fire up my brick oven this summer to us this recipe 🤤
Been a fan since you started vito! You have been my inspiration for starting my pizza journey i thank you so much! So much love from the philippines ❣ vito can you make a reaction video using processed mozarella to a neopolitan pizza? Thank you vito !
Hi Vito have only recently found your channel and subscribed..I made this today after preparing poolish yesterday...This is the best pizza... thankyou for sharing...will definitely try the 10 ways with your special dough. And will try making my own mozzarella from your recipe...🍕🤗
Love your channel! I doubt I'll make this because I am addicted to your NY style crust. I've made it over 20 times! I keep watching because every video has great little tips. For example, putting basil under a hole in the dough is something I never thought of. Happy New Year!
Another great method Vito! I made the poolish and forgot to put it in the fridge, so mine was left on the kitchen side for 1hr 30mins before going in the fridge The end result was nothing short of an amazing soft, crunchy pizza!
Definitely making pizzas! As always…..Appreciate you brother an Merry Christmas Happy New Year….. I do usually try an get 3-4 days in the fridge, I even love the 7th day, so fragrant but I feel like older the dough gets, it may be more tough and gets hard after cooked? Is there any connection to this? Like a same day pizza dough, have a softer bite than a 5 day dough?? Idk you making a video on how to avoid tough pizza, getting too hard to bite, and too chewy…would be amazing!! The pizzas always taste great, but sometimes you really have to bite an pull to get a bite, especially after sitting for a few minutes….kind of have to eat right away? an the edge crust is too hard to even eat some times. Can’t seem to figure it out….. I use good Bread flour & AP Flour mix….13%+ protein…..I usually go for higher hydration 70%…. So does higher hydration need higher or lower heat? what kind of the time limit for a cook in home oven to avoid getting tough? but even 550F max, still takes awhile to get color on the under crust… you understand what I mean?
1. Recommend trying to lower protein content in the flour from 13 to ~11% to reduce toughness of bite in pizza. Make 1 attempt with just AP and see if that changes the toughness. I think it should reduce the toughness of the bite. The toughness is related to the gluten content in your dough which is directly related to the protein content. So to reduce toughness/chewyness, reduce protein content in the dough. 2. Home ovens don't get very hot, so you will need to do a couple of things - a - use a pizza stone or pizzasteel, preheat the steel/stone for at least an hour at max, could go to 1.5hours as well. b - You need to cook the pizza as hot as possible and as quickly as possible, the less time it spends in the oven, the better as it will dry out the dough the longer it is in the oven. All the best! I recently got an oven that goes upto 660F, looking forward to trying it out :D
@@kidrock777 appreciate you! yeah I’ll try lower protein. I have about a half inch pizza stone, but I’d like to try those big steels. I need to check my oven with a thermometer but it does go to 550F, an preheat for an hour. then I set broil on high for about 20 mins prior to try N get extra heat on the stone. but who knows it may not even be 550F. thanks for the reply.
@@kidrock777 dude you are a boss!! this pizza I just made tonight is the BEST YET! 100% AP flour, just King Arthur 11.7% and it’s so crispy on the bottom, just that thin layer, an soft an not tough! Maybe a little on the edge crust but man! Thanks! everyone is flipping out how good! the texture has always been the issue.
Merry Christmas to you and your family Vito. I was wondering if you can show us how to make pizza pockets. I’m sure a bunch of your viewers would love to be able to make a bunch to pop in the freezer and heat them up whenever they crave a pizza. Computer geeks and video gamers food of choice. Thanks. Keep up the great videos
Hi Vito ! Greatings from Bordeaux, France !! Thx to your amazing energy and passion to share your knowledge, I'm now considered as the pizza guru of my family ! Regarding this receipt, I don't understand why you don't add any water to the poolish in the second phase (dough). In all of other receipts you add some water to make the dough, but not here. Is this normal ? Also FYI, what you're saying and filming is different from the ingredients lists. you said to add half TSP of salt, but you wrote 1 TSP. Same for other ingredient. Can you precise ? BTW, I did it using the ingredients in the description with pretty good results. But I think we can go beyond ! Thank you !!
Mia mamma her pizza was delicious but thicker pizza style. Pizza making has changed. Thick pan pizza does not need to put in the fridge nor 24 hr to wait. Process for Napolitano pizza is diff and the crust is superb Grazie Vito 🥰🇮🇹
Sir. May I thank you for your excellent video. For the first time in my life, I made a pizza just like I'm used to Malta and Italy. I ate one just now in fact. Great work! Please keep it up!
A question.... Is this the best way to make a pizza dough in 24 hrs (since that was when started)? Would the poolish + 1hr be better than the full dough with a 24hr cold ferment?
To have experienced it, the 1 hour version on the counter is of course a compromise. The best method for me is the poolish done the day before. But, it is an interesting option to make an excellent pizza faster.
Keep in mind the first part it’s the preparation of the “yeast” and NOT THE DOUGH ;0)
Hey Vito, there are some absolutely arrogant tossers in this world who obviously can’t read. Keep making videos and I’ll keep watching them. Love your work.
Which mozerella should I use every mozerella I find is always too wet
I tired a one hour dough from a RUclipsr named Brian Lagerstrom. He used beer instead of water for a fermented taste substitute and made a low hydration dough? Have you tried something like this before?
Can you do a low carb/keto for the Poolish and the dough?
@@liftingbig6882 you have to slices you mozarella thin pieces(i cut it in slices of +- 5mm) and let it 'leak' out in the fridge so it becomes more dry. 24h is good. When it comes out of the frigde, i put between paper towel/kitchen roll also, and press a bit so it become more dry also. After this i cut it in smaller pieces to use it. It's ok to use it than on pizza, at least for me ;-).
Soft and craunchy in the same time ❤️
More like "croauwnchi"
Crownchy. 😝
Wala delicious
Craownchi 😂😂
It's voilà like French
This was the recipe I have been searching for. I modified your instructions by adding 2 tbsp of honey and keeping the poolish in the fridge for 6 hrs instead of 24. The result is crunchy crust on the outside but chewy on the inside. The crust tasted sweeter because of the added honey. When the pizza was done and I pressed the crust and it bounced back while making the crunch sound it was the feeling of accomplishment. Thank you.
this is EXACTLY what I was looking for...growing up my first job was working in a Neapolitan woodfired pizzeria and I can confirm this dough recipe is ON POINT. I was looking for some way to mimic our recipe in a small ball and now I've found it
Hi Vito, thanks for making a good quality pizza like this one, ignore some comments, they don't know anything, here in Argentina we used to make pizza in 1 hour, with 50g of yeast per kg of flour, yes, it takes 1hr, but the dough is tasteless, we have to put a lot of chesse to give it more flavor. First time I tried your pizza with poolish, that was a life changing experience, I have never tasted such delicious dough with only 16 hours in the fridge. Merry Christmas!
Poolish is a game changer. And yes, you'll need preparation time - but most of it: time will do the job for you and not your hands! A few month ago I watched Vito's vid on double fermented poolish. One of my best moments in 2021. And this vid here: it's an outstanding pizza - consider it's just made in a home oven pizza, not more than 250 degrees celsius (compare to pro oven with at least 450 degrees celsius). Will always repeat myself: Vito, you make the world a better (pizza) place. THANK YOU MAESTRO from the bottom of my (pizza loving) heart, incredibile! Greetings from Austria / Innsbruck.
I have followed Vito's instruction from many videos, and have never had a bad pizza. Thank you Vito!
Thanks Vito! I followed this recipe today. no other homemade pizza ever turned out like this. i am absolutely amazed and will continue to make this recipe forever :D
Vito!! Thanks for sharing all this content! It's amazing. You are the pizza master for sure! I've been using your recipes for a couple of years now, and everybody loves them!! I live in Vancouver, Canada, and I was talking with a friend from Orlando, Florida about preparing pizzas. He told me about this guy who was the best that he had seen, and then I told him he cannot be better than Vito. When he looked up the video that he was referring to, it was you. We were talking about the same guy. I just wanted to share that little moment and wanted to thank you again for sharing so much knowledge and experience
Trust in the Crust! Pizza does make your life BETTER! It is EVERY food group in one AMAZING dish! Vito, it is exciting to see someone else as thrilled about pizza and cooking! Il livello del tuo carisma è magnifico! Grazie mille!
"Soft and Crunch at the same time" YESSSSSS !!!! Soft AND Crunchy
These videos aresuper helping me refine my pizza doughs that I started making after lockdowns. I'm 2 years in to learning to make the doughs, No More frozen pizzas. I almost got them crusts to brown as perfect as you Vito, thank you for teaching us all.
Your pizza recipe is really a game changer for me, I can make gluten and gluten free pizza for family and see them enjoy! In this video, the total time is 1hour + 1 night + 1hours + cooking time, so not really 1 hour :) but even so, all good. Love it.
It says "pizza dough ready in 1 hour" considering you already have the poolish.
@@maartenbaars7847 Whenever you need to add a "technically" to explain why the title actually isnt a lie, thats exactly what clickbait is.
I'm not against clickbait. Even more, I totally understand using clickbait if youtube is your proffesion. But there's no reason to hide the obvious, the title is worded as it is because people are looking for a quick recipe and thats not it.
Once again, nothing against clickbait and I love Vito. But Its just odd to argue that the title isnt a bait.
This is the recipe that made home pizza a reality! I made it tonight and the husband gives two thumbs up!
Grande Vito, mi hai insegnato a fare la nostra pizza. Sono in America e dove vivo non sanno cosa e' a pizza Italiana. Finalmente posso mangiare una pizza veramente gustosa. Grazie per questo canale e per il tempo che ci dedichi. Ti meriti il successo che hai.
Great Vito, you taught me how to make our pizza. I'm in America and where I live they don't know what Italian pizza is. I can finally eat a really tasty pizza. Thank you for this channel and for the time you dedicate to it. You deserve the success you have.
I just used your longer ferment poolish recipe to make pizza for my sons 16th birthday!! It was a hit!
why you hit your son
@@k1leon He means the pizza was well liked by his son. He didn't mean literally hitting his child.
@@k1leon 😁😅😂🤣 She meant it was a success... Like a song "hits" the number 1 place on the Billboards 🤗
I watched your videos it took me two attempts to perfect the dough .... And it came out perfect luckily I have a little pizza oven makes a big difference I have a restaurant grade small pizza oven in my house you really need that high high temperature and the stone to really make it perfect but his directions are absolutely spot-on thank you very much I love you!
روعة روعة لقد جربتها والنتيجة ممتازة 🇩🇿🇩🇿
Hey! Love your channel and your passion for pizza is infectious. I had a clarifying question. I see on your video you say 1TSP of both honey and yeast, but on the recipe that pops up it says 1/2? Just wanted to know which is it? Thank you and keep up the great work!!
I was wondering the same? I was hoping someone may have included both the recipe and conversions in the comments as people often do..
He says 1 tsp and actually puts 1 tsp for the poolish.. So I would go with 1 tsp instead of the written ingredients measurement
Really thanks for this recipe. I have made this pizza few minutes ago and this recipe jump on first place in my pizza's recipies :)
I modified few things I used fresh yeast, sugar powder and make poolish from ingreedients adding more or less to get poolish looking like yours. Today added flour and againg fresh yeast with a little litte water in and maaaan that dough was so good. It was so elastic, nice textured and easy to stretch. Baked without stone and still great crispy and soft with browned bottom and edges :)
Thanks and greetings from Poland :)
“How to make the best 1 hour dough in 18 hours”
Except the dough did 99% of the work
Lolol! Right...smh
leave it to steve to be too lazy to do 5 minutes of mixing the day before he makes his dough...
@@hivemind010 yeah that’s exactly it. 🙄 The post says “pizza dough ready in one hour”. Can it be? Not with this method. Laziness and pizza making don’t go together for me. My dough generally ferments for 48-72 hours. The amount of actual work that I put in is less than an hour. The rest is just waiting. But I wouldn’t say that my dough is ready in an hour. It’s a strange title to have on a video in which a pizza dough takes 18 hours. That’s what I’m saying.
@@stevetosborne This is click bait. I was expecting to make dough in a hour.
The most important is that you share all of your knowledge with us. Many youtube chefs, pastrychefs etc are no so open and tend to hide things. Greetings from Greece
You are the pizza master! I couldn’t make pizza before I found your channel…. My pizza was sad! A mix between cardboard and wood! Lol and now my pizzas are fabulous! I learn something new to try on every video! Thank you! ❤️
Same here
It works alright, I just made the poolish yesterday and ate 2 pizzas today!, Fantastic, One of these Pizzas is never enough.
Hi Vito, thanks for all your videos. You help me a lot to do better pizzas! I mixed 2 of your videos. I did this one with Pizza Dough Ready in 1 Hour, but I slow down the process and remaked the bals 2 times after 30 minutes waiting to have a stronger gluten. This is by far my better pizza ever!!! Forgot to take pictures but crost was nice ans crunchy with lot of holes inside. Thank you so much my friend :-)
I made 3 pizzas like this and I don’t think it could be any better it was absolutely fantastic, my first time using poolish and I will never make it any other way.
I've tried the recipe yesterday and it turned out soooo good. The crust stay soft even on the next day after I put the leftover in the fridge and reheat in the microwave. The best!
Hello, if you have left over Pizza there is a wonderful trick to reheat it you will never ever put it in a Micro wave. 😊
Just heat a frying pan dry no fat, oil or spray abs8lutely nothing. Put your Pizza in and heat it. That is so so good. 😊
I do this dough from a while and it gets better and better by simply fine tuning the recipe. I got more bubbles by resting the dough 2 h(550 flour). Also, I only have a regular gas oven, i think 250C max, no stone, so I use the back of the tray for 5 minutes then I transfer the pizza on the oven grill for another 7 mins..Today I got the crust aaand soft inside. Trank you, Vito
You baked it for total 7 minutes at 250?
@@faryalsocials6317 no, 5 minutes on the back of the oven tray, then I transfer the pizza on the oven grill and bake it for another 7 minutes(or when you see it gets crispy).
@@IoanMoise ohh right thank you for reply ❤️
You inspired me to serve pizza for Christmas dinner. Firing up the Ooni and using the double fermented dough recipe. Boun Natale!!
Omg that’s a really nice trick to fix the hole of the pizza. Thank you Vito, big fan from Vietnam.❤
This will be on the menu this week for when I get tired of eating turkey. 😋 I still have yet to make dough using poolish, because it is rare that I make more than one pizza at a time, so this looks like the perfect way to give it a try! Thanks so much Vito, for all you do for us, and I would like to wish you and your family a happy, merry, and magical Christmas and a great year in 2022! 👍🎅🎄🎄🤶
You can keep the poolish up to 24 hours and the dough for best results, up to days...You can even freeze the doughs after one hour of making the dough and letting it rest...You can take out however many you want to make. It keeps for about 3 months.
@@1flash3571 I am very much aware of how long I can keep dough balls for and that I can freeze dough for later use. I have been doing so for well over ten years. I had simply not used a poolish to make my dough, and still do not bother with that. Also, are you aware that you are replying to a move than 2 year old post?
Vito you have made me the happiest woman in the world. Your videos showed me how to make pizza so good the thought of ordering it turns my stomach! I love love pizza more than any other food. Making it right causes no Stomach problems. I import my flour from Italy too because I refuse to eat the poison allowed to be consumed in the U.S. I just made one and I make sure I have polish at all times!
How long can you kep Poolish in the Frig before needing to use it? THANKS!
Dude this turned out amazing! First time I've ever made a decent pizza, thanks so much!!
Perfect recipe, incredible results! One question, can I keep also this dough on the fridge until one week?
I've made some outstanding pizza crusts with Vito's recipes. I'm glad he did this video as I was wanting a more signalized version of the multiple dough ball recipe. This will be on my plate tonight. Thanks again Vito!
It really works thank you Vito in italy we call it madre levitò si I made pizza today using your method and they came fantastic and I cooked them in my wood oven we built a couple of months ago I can’t tell you enough how good they came thanks to you and your honest recipe grazie tanto 😊
You can sense the excitement and enthusiasm. This guy really enjoys pizza.
Tried this tonight with good success. Didn't get the air bubbles like you did though. Thanks for sharing!
Thank you very much with this tutorial! My wife and I made our first ever homemade pizza together with your video guidance. We appreciate your content and are looking forward to future videos!
Vito is the pizza master makes everything simple and easy to follow, if anybody knows a tad about pizza then like me before clicking the video knows it was going to need a poolish making before hand and to all them people who are moaning about it who can't be bothered to make a poolish literally takes 2 minutes go to your local store and buy a frozen pizza,🤘
Thank youuu
@@vitoiacopelliignore the stupid bashers Vito
KEEP GOING AND MAKING PIZZA 🍕
I felt the power to make it after watching this video 10 times. Thank you so much for that great recipe! It is amazing! I copy each steps exactly. The result was fantastic!
Made this recipe minus the polish used my dough hook to knead, let rise an hour, cut dough in half, froze one half and stretched the other into a thin crust cheese pizza the way I like em sometimes incredibly delicious.....Thank you for sharing your gift and talent actually learned something new....😋
How long did you knead the dough with your dough hooks?
Hi Vito, I'm from Buenos Aires. I'm glad to find this channel, there's so much informatión and carefully explained. I've seen you have some videos about napolitan pizza, and also NY, and Detroit style pizzas. I wonder if you tried the traditional pizzas of Buenos Aires, and if you have, what's your opinion. Thanks for these videos!
Hey Vito, great recipe. I noticed that the amount of ingredients where not the same with you video of 1 person pizza. What whas the hydrating level? And what can we do to make this even better?
Vito, what do you suggest for making pizza in bulk? Should I make several separate poolish bowls? Or will it work if I just triple the recipe and put it all in one container? I’m asking for both this method and the overnight Poolish method.
Poolish can stay in container max 24 hour because fermentation after thst makes bad smell, you can make small balls and put them in fridge for second day and they will be even better bit you need to be very carefull with dough because of stickiness
I love pizza more then ever because I’ve learned all of the mans work. Thank you so much for bringing me back to good pizza.
Soft and crunchy at the sametime😋
tap tap tap on top
No. It’s… “Cruanchy”
Hey Vito! thank you for your vids. Can I put poolish in the freezer?
I mean love the video even though it's not what I thought of from the title.
But would love to see you make a pizza in actually one hour. At least the best possible. Won't be as good without the polish but sometimes I just want a pizza Now :D
What a proper way to comment on the video title! Gets the point across, non judgemental, and gently makes a suggestion. You must be a great communicator in real life. Props to you!
Thank you Vito! great video and strait-forward recipe for all of us!
Question for the group: if I need to make two pizzas, can I simply double the quantities for each ingredient?
Thank you!
Actually not. this is strictly for 1 Pizza but too bad he didn't explain the ingredients if you wanted to make 2 or 5 pizza in 1 hour
Vito the best pizza recipes always! Thanks maestro for another great video!!
The essence of craftmanship actually.... Being passionate about something you love, something you want to master. Thanks for sharing! You are really inspiring!
Thank you Vito! I made my first two pizzas on my brand new Ooni 12 tonight. I made the poolish last night and the pizzas came out tasting great. They were not as pretty as yours, then again I haven't been making them all my life.
This guy is from a different planet… ever since I started making pizza his way, it became a ritual for our family… i would love to see pizza fiocco recipe please… thank you 😊
Why are people so harsh about the title??? The poolish one hour is literally just letting the container sit on the counter. You are NOT doing any work. If you want good pizza but don't wanna plan ahead and take the 5 minutes of active work time to make poolish, then what else can you accomplish in life? Give the guy a break!
I appreciate it thank you!
How long can the poolish stay in the fridge?
Because when you look at the title, it doesn't give any indication that the process is anything but an hour from start to finish. Maybe a mention of making a polish the day before would have avoided the clickbait protests.
Some people just need to complain. I have found this out on the America's Test Kitchen videos. I often used to post a tip or two there to help people out, only to end up being attacked non-stop by trolls. As a result, I no longer bother trying to help people out.
@@alphablobmom5521 from 16 to 24 hours
Thank you for sharing the good recipe and tip to use basil for holes. Questions: How long can you keep poolish in refrigerator? Also dough without freezing? Is it okay to use stand mixer (Kitchen Aid) to knead dough?
*I just finished making my beer poolish,* and I'll finish the dough mix tomorrow. Vito, you really need to make poolish with beer 🍺 and I add water the next day to finish adding the flour, salt water and leftover instant yeast from the packet. It is a game changer in the dough bread taste 👍🏼🍕🍕🍕🍕🍕 *SIMPLY AMAZING!*
Oh yes 🤤🤤
@@russellb6249 🍺🍕🍕🍕
Can you put the measurements and what kind of beer to use??? Thank you
I just make my poolish with beer and taste better 👌
Sounds Cool ! I used Prosecco in my NYDAY Waffles--They were great !
Been here for years now, Vito. Love your passion. Love your gift.
In the beginning of the recipe is it 1 teaspoon of yeast and 1 teaspoon of honey as you say or half of each as it is written? Is the recipe at the bottom( in grams) the same one?
Thank you
I have the same question
It seems that it is supposed to be 1/2 of teaspoon which is close to 2.5 grams.
In the description he uses 2.5g of yeast as well as 2.5g of honey or 1/2 teaspoons each. For the video he uses one teaspoon each or 5g for the first step of fermentation which will make the fermentation process a lot faster.
Made this recipe and I’m no cook-if I can have success anyone can! Wonderful recipe
I use this recipe every day, it’s great. Thanks
Do you do 1 teaspoon like he says verbally
Or 1/2 tsp like the screen says?
Because the spoon he uses looks like it’s actually 1 teaspoon
But the screen says 1/2tsp
Vito, Buon Natale! Thank you for sharing your recipes and knowledge! I hope your family is healthy and happy.
Hey Vito. I’m a new subscriber to your channel. Can you please do an updated tutorial on pizza dough in a stand mixer? Or is there already one available? Thank you. Love your work! Sei un vero maestro.
Grazie tantissimo
I have it on my channel if u can’t find it let me know please
Happy for my first try! Dough handling skills need some work, but came out delicous. Thanks for posting will be making again!
I will sign up for the Master Class... I already make great wood fired pizzas, but I want to support you Vito. You really make pizza so much fun!
I really appreciate it thank you 🙏
Best part is when your child came in , that made it a realistic recipe for me ❤
Hi Vito! You are the best! Question: This is for one pizza, for more pizzas can we just adjust the amounts for the polish and dough by X3 or X4?
Yes,exactly!
i want to know this too..
X3
To make the poolish:
- 300ml water
- 300g flour
- 5g yeast
- 5g honey
After 16-24 hour, add the whole poolish then add 15g salt and 135g flour. Make the pizza after 1 hour resting.
This video explains it: ruclips.net/video/QrJ6HWlnGYI/видео.htmlsi=whZYzKxAUbOPD47T
- Each pizza needs 100ml water.
- Each 100ml water needs 145g flour.
- To make 3 pizza, the dough should have 300ml water.
- 300ml water needs 435g flour (300/100*145)
- because the polish already had 300g flour inside, we need an addition of 135g flour to make the dough (435g - 300g)
- Each pizza needs about 5g of salt, so for 3 pizzas you need 15g of salt
You can use the same logic and use the same amount of poolish to make more pizzas, but then you will need 2-3hour resting time after making the dough balls - basically until it doubles in size.
Te puse un like solamente porque dijiste , pizza en una hora. Ya he probado tus recetas y sin increíbles! Ni familia y amigos hoy disfrutaron de tu receta, HOY HICE A TODOS QUE TE SIGUIERAN!!! VOY A PROBAR ESTA NUEVA RECETA, DESPUÉS LA CUENTO!!!
LOVE this recipe! I’ve already made it twice since you posted it. I would like to make it in larger quantities… like for 3 or 4 pizzas at a time. Any suggestions on how to scale? Should i just multiply these ratios for flour/water/yeast/salt by the amount of dough balls i want to end up with? Grazie Mille for the pizza help!
Can’t really figure this out either! There’s a video for poolish and added water and dough for 10 pizza’s (the great ‘Poolish for beginners’ vid and the pizza-vid in the description there). There is mentioned “100ml water and dough makes one pizza.” But in this vid it’s 125gr/ml for one…
So dear sir Lacopelli, please enlighten us! 😅🙏🏼
Your pizza’s are the best. The whole fam is enjoying ‘em. Grazie mille! 🤘🏼✌🏼
I would also like to know 6hat. I made it multiplied ×3 and didn't turned out like in the video.
Figured it out after doing some math and a few video’s…worked perfectly for me:
for 4 pizza’s, make the poolish with 300ml water, 300gr flower 7gr dry yeast, spoon of honey. Than, next day, add 250ml water and 500gr of flower. Rest of process the same.
Thanks Vito! Correct me if it can be done better!
🤙🏼
Yay! Thanks for Mozart! And of course the beautiful pizza information.
Vito! I’m really excited to try this at home! Can you tem what are the quantaties to make not 1 pizza ball but 2 or 3? Do I multiply proportionally in terms of poolish and dough or is different? Thank you so much!
You could make 3 different batches :)
Is it ok to just multiple the quantities by 2 or 3 of all the ingredients if i want to make 2 or 3 pizzas ?
I love your videos! You are the only person I have seen that loves pizza more than me!
Fantastic! Although it's definitely not an "one hour pizza" (and made me give up of make a pizza right now), it was an awesome lesson that I expect to take with me in my journey of learning to make pizza! Thank you!!!
Actually, it only takes 5 mins to make the poolish and just put it away....Just a tad bit of planning goes a long way....Not that hard.
Vito, This is EXACTLY what I needed a 1 hour recipe :) . Even though I love your "next level pizza dough recipe" but my luck end up with a sticky ball every time. I don't know if it is the altitude or dryness of the high desert. The pizza comes out great but it's a real challenge working with it. Thank you for sharing your knowledge and wisdom.
Which reminds me... I haven't made pizza in over 2 weeks. Need to go to the grocery store tomorrow!!!!
same here😁
I am making your pizza right now. I am just a bit afraid of the stretch. I t is required a lot of practice. Thank you very much for this absolutely awesome pizza recipe. I wish you the best to you and your family.
Great tutorial on how to make a pizza quickly! Thank you Vito for this video.
I followed his recipe down to the T, this guy is the goat of all pizza. Everybody loved it!! Thank you goat!
The Tom Brady of pizza. Nice !
Vito you mention one teaspoon of honey and one teaspoon of yeast but in the recipe on the screen it says half a teaspoon. Which one is it?
Hi Vito, if I want to make 6 dough balls with this recipe do I just do 6 times the ingredients including the poolish??
Hi Vito, love the video, I made my first nepolitan(ish) pizza yesterday and somehow other than one air pocket in the crust it was all doughy. I'm gonna follow this one for tomorrow, just had one quesion - can the recipe be doubled if I wanna make two pizzas?
Hi Vito love your channel, your changed my life thanks. One question can you freeze the polish.
Who is making pizzas for the holidays?
I make Pizza 2-5 times a week.
Happy late birthday.
Take care.
I will be making my poolish tonight ready for eating later on Xmas day (I got a pizza oven for Xmas). Great video.
Just made my biga and I'll be be cooking for my family using my ooni kanu 🍕🍕
Merry Christmas Vito.
Vito I found your channel just by searching you tube for a basic pizza dough and now I'm addicted to making pizza. Best pizza channel on you tube 🍕
Soft and craunchy! Eating our Vito Iacopelli pizza as our 3am snack...deliziosa! It's a serious thing.
The best pizza dough I've made to date! It's perfectly soft, airy, and crunchy; what more could you want?!? I'm so impressed, and this is only my first time making it! Best pizza I've made and in a normal oven! I can't wait to fire up my brick oven this summer to us this recipe 🤤
The measurements on the screen don't match all the ones he says, any help here? How'd you measure yours, yeast, salt, etc
@jddrummer66 the measurements I used are in the description in the video.
@@006guitarplayer just hard for me to measure units that small in gr, but have a dough ball resting now, see how it goes with my measurements
@@jddrummer66 how did it turn out??
@@hshndjenrnn1574 still think the measurements are a little off but it turned out excellent, Very soft dough, bakes amazing
Vito!! I have no idea about cooking but I tried this for my family after Christmas and it came out fantastic!!! Grazie mille!!
Been a fan since you started vito! You have been my inspiration for starting my pizza journey i thank you so much! So much love from the philippines ❣ vito can you make a reaction video using processed mozarella to a neopolitan pizza? Thank you vito !
Thank you
Hi Vito have only recently found your channel and subscribed..I made this today after preparing poolish yesterday...This is the best pizza... thankyou for sharing...will definitely try the 10 ways with your special dough. And will try making my own mozzarella from your recipe...🍕🤗
Love your channel! I doubt I'll make this because I am addicted to your NY style crust. I've made it over 20 times! I keep watching because every video has great little tips. For example, putting basil under a hole in the dough is something I never thought of. Happy New Year!
Another great method Vito!
I made the poolish and forgot to put it in the fridge, so mine was left on the kitchen side for 1hr 30mins before going in the fridge The end result was nothing short of an amazing soft, crunchy pizza!
Definitely making pizzas! As always…..Appreciate you brother an Merry Christmas Happy New Year…..
I do usually try an get 3-4 days in the fridge, I even love the 7th day, so fragrant but I feel like older the dough gets, it may be more tough and gets hard after cooked?
Is there any connection to this?
Like a same day pizza dough, have a softer bite than a 5 day dough??
Idk you making a video on how to avoid tough pizza, getting too hard to bite, and too chewy…would be amazing!!
The pizzas always taste great, but sometimes you really have to bite an pull to get a bite, especially after sitting for a few minutes….kind of have to eat right away?
an the edge crust is too hard to even eat some times. Can’t seem to figure it out…..
I use good Bread flour & AP Flour mix….13%+ protein…..I usually go for higher hydration 70%….
So does higher hydration need higher or lower heat?
what kind of the time limit for a cook in home oven to avoid getting tough?
but even 550F max, still takes awhile to get color on the under crust… you understand what I mean?
1. Recommend trying to lower protein content in the flour from 13 to ~11% to reduce toughness of bite in pizza. Make 1 attempt with just AP and see if that changes the toughness. I think it should reduce the toughness of the bite.
The toughness is related to the gluten content in your dough which is directly related to the protein content. So to reduce toughness/chewyness, reduce protein content in the dough.
2. Home ovens don't get very hot, so you will need to do a couple of things -
a - use a pizza stone or pizzasteel, preheat the steel/stone for at least an hour at max, could go to 1.5hours as well.
b - You need to cook the pizza as hot as possible and as quickly as possible, the less time it spends in the oven, the better as it will dry out the dough the longer it is in the oven.
All the best!
I recently got an oven that goes upto 660F, looking forward to trying it out :D
@@kidrock777 appreciate you! yeah I’ll try lower protein. I have about a half inch pizza stone, but I’d like to try those big steels. I need to check my oven with a thermometer but it does go to 550F, an preheat for an hour. then I set broil on high for about 20 mins prior to try N get extra heat on the stone. but who knows it may not even be 550F. thanks for the reply.
@@kidrock777 dude you are a boss!! this pizza I just made tonight is the BEST YET! 100% AP flour, just King Arthur 11.7% and it’s so crispy on the bottom, just that thin layer, an soft an not tough! Maybe a little on the edge crust but man! Thanks! everyone is flipping out how good! the texture has always been the issue.
Thanks you chef for your precious conseils IAM try it this week and good pizza dough need lot of time bye from south of France 👍👍👍
Merry Christmas to you and your family Vito. I was wondering if you can show us how to make pizza pockets. I’m sure a bunch of your viewers would love to be able to make a bunch to pop in the freezer and heat them up whenever they crave a pizza. Computer geeks and video gamers food of choice. Thanks. Keep up the great videos
This is the best 1 hour, 24 hours dough I've ever seen
You said one hour then said 24 hours.
Hi Vito ! Greatings from Bordeaux, France !! Thx to your amazing energy and passion to share your knowledge, I'm now considered as the pizza guru of my family ! Regarding this receipt, I don't understand why you don't add any water to the poolish in the second phase (dough). In all of other receipts you add some water to make the dough, but not here. Is this normal ? Also FYI, what you're saying and filming is different from the ingredients lists. you said to add half TSP of salt, but you wrote 1 TSP. Same for other ingredient. Can you precise ? BTW, I did it using the ingredients in the description with pretty good results. But I think we can go beyond ! Thank you !!
yes please
ΒΙΤΟ ΕΙΣΑΙ ΛΕΒΕΝΤΗΣ ΜΠΡΑΒΟ🇨🇾🙋♂️
Mia mamma her pizza was delicious but thicker pizza style. Pizza making has changed. Thick pan pizza does not need to put in the fridge nor 24 hr to wait. Process for Napolitano pizza is diff and the crust is superb
Grazie Vito 🥰🇮🇹
My poolish is in the fridge...;)) Thank you for these videos...
Sir. May I thank you for your excellent video. For the first time in my life, I made a pizza just like I'm used to Malta and Italy. I ate one just now in fact. Great work! Please keep it up!
A question.... Is this the best way to make a pizza dough in 24 hrs (since that was when started)? Would the poolish + 1hr be better than the full dough with a 24hr cold ferment?
To have experienced it, the 1 hour version on the counter is of course a compromise. The best method for me is the poolish done the day before. But, it is an interesting option to make an excellent pizza faster.
Excellent. I think this will be my go to recipe for quick pizzas. Thank you so much.