I like 70%, as well. My Koda 12 requires a lot of turning or there will be burning...Going much higher than 70% with white flour becomes very challenging. Just changed out to a baking steel in my Koda. It's an improvement over the pizza stone.
@@peterdesmidt8742 so do you just use normal all purpose flour for your 70% or do you use something stronger and also is it possible to do it without a mixer?
It’s extremely impressive that you were able to handle the 100% hydrated dough! Personally, I enjoy the structure of the 75% and appreciate the easy workability of the 65%. As someone commented before me, 70% would be the fair balance of both worlds.
@@ChillScreenManpoolish is the egual mixture of fluor and water plus yeast and a bit of honey, mixed and getting ready in the fridge for 12 hours( could be 24..I must double check🙆) so..exemple: 200g water+200g fluor+5g yeast( fresh) little spoon of honey
Vito, this is your best video yet and will help many, many aspiring pizzamakers and bread makers. You might want to explain the W factor in greater detail. When figuring out my pizza early, I wasn't aware of what W meant so I just kept trying flours until the right strength was found. Thank you for teaching everyone!
Another well designed Video! My mother is from Trecastagni Sicily and came to the U.S at 11 years old in 1951 and my fathers side from Palermo. My grandfather was a bread baker here once he arrived some 5 years later. I remember his pizza crust being high hydration and light as can be. I like your 75% but will probably push for that 85% to compare the 2. Thanks again!
As Vito says, the higher you go, the more skill in dough handling you need. Vito is a pro! If you're just starting out, get consistent with 60-65% hydration. Then slowly go up if you feel like it...Or just enjoy great pizza with less mishaps with the lower hydration doughs.
I have a portable wood fired pizza company and make dough for use in 1-3 days time with no refrigeration in summer time (!). Hydration and yeast is extremely low as the dough changes day by day before being used, we keep a note pad on what % worked well after what daytime AND nighttime temperatures in the past, when it's really hot we use ice water, 53% hydration, super high protein flour, 10% extra salt, and around 0.4 g yeast per kilo of flour.. after 3 days in hot weather the dough looks like your 85% dough 🫠😅👍🤝💪
well, you have now shown everyone who asked ( me included ) regarding the new Autenti Spiral Mixer what is the minimum we can do in the mixer? being a home pizza guy and it is only the wife and I this was a positive why I picked your mixer over the bigger ones since it had a low capacity size for the home chef. everyone on your pages was saying you want to do 1000 KG but 750 would work ... WELL NOW YOU VITO SHOWED US THAT WE CAN DO ONE 275-300GR BALL IN THE MIXER AND WORKS GREAT!!!! CANT WAIT FOR IT TO SHOW UP
Well done Vito! I've been making pizza according to your recipe for the last month (75% hydration) with Caputo pizza flour. I have never made a better pizza. Thank you Vito!
@vitoiacopelli I fall in love with you and your videos, I appreciate your enthusiasm for pizza, your aliveness, your openness to share all of your wisdom and your humorous way of making videos. Thank you!
Hello, Vito! Thank you for the wonderful information. I am 50 years olds, and am learning just now. Thank you. I choose 65%, because I prefer something easy to work with, but after I get good, I will probably not go higher than 75%.
I’ve just started making pizzas for another place I work and I can honestly say there is a certain passion that’s formed when getting so in depth with the ingredients. Thank you for your wise words of wisdom 🙏
Wow, what a super relevant video. Thaks V! I have never exceeded 74% on any of my pizza doughs. I have used 85% for breads. I have had a lot of trouble getting higher hydration doughs to cook in my conventional oven in the USA. So often it comes out like gelatin. The dough tastes raw. Yet I cooked it for double the time I cook other doughs. Does not seem to work out well. Especially when you are making larger pizza, or focaccia. Personally I think there is little doubt that the 75% is the dominant option. The 100% hydration washed away my doubts about higher hydration doughs being feasible. Good one Vito
it also depends on the temperature. in napoli, famous pizzerias like michele or sorbillo do 65 and it’s still very soft because the temp is higher. the lower the temperature, the crunchier it gets.
Super thankful for this video, made my own dough this past weekend and it did not turn out how I wanted it. Going to be using this from now on. So much info and you explained everything and your vibe and enthusiasm is contagious. I love it!! Definitely subscribing for more.
For anyone wondering: dough hydration here is (total water mass)/(total flour mass), including the poolish, written as a percentage. A ratio of 1:1 is 100% hydration; 1:2 is 50% hydration. All the pizzas use the same poolish (100g water + 100g flour). They also have the same amount of added water (200g). So the formula for hydration is (total water mass)/(total flour mass) = (100g + added water)/(100g + added flour) = 300g / (100g + added flour). 65% example: Vito used 365g flour: hydration is (300g)/(100g+365g) = 0.645 = 64.5%, which rounds up to 65%. 100% example: Vito added 200g flour: hydration is (300g)/(300g) = 1.000 = 100%. Backing up a step, the formula is (100g + added water)/(100g + added flour). So if you add mass M of water and flour both, you always get (100g + M)/(100g + M) = 100% hydration, no matter what M is.
@@animereactiond I think if you want to be super precise you'd include all the non-water ingredients in the "flour mass" in the equation above. It's really waterMass / nonWaterMass. But there's way more flour than salt so including salt will only reduce the hydration percentage by 1-2%. The best way to measure salt (and flour) is with a gram scale. The next best way is to look up the conversion for the brand you use - fine-grained salt is denser, and kosher salt is less dense. Each kosher salt brand's crystals are different sizes, e.g. Morton' (15 g/tbsp) and Diamond (10 g/tbsp) are notably different.
Depends on the flour I use. Caputo Pizzeria blue I use 62%-65%. in my Ooni Koda. Caputo Nuvola and Oro Manitoba I use 65%-70%. I never go above 70%... Sometimes I will go 58% just for the hell of it.❤ Gratzi!
try no-kneed methods with strong flour. i do 70% manitoba and 30 some generic weak flour. it’s like a cheat code. you gotta learn a few tricks but it yields great results with little effort. if you wanna make pizza in teglia like the one you find rome, you can follow those no kneed bread video tutorials and just make pizza with the same dough in your home oven
I am still learning this art. With what I know from your videos and what I have experienced, we like something in the 70-80% area. I will continue to experiment in these ranges to fine-tune our preference. Thank you Vito!🍕
65% most I can use for easy to reproduce results. Also refrigerating 24 hours after making the dough balls adds more moisture anyway. Thank You Vito for your content. See you in Vegas at the Expo! So excited.
Vito! It turns out that you were Always right about how important pizza is in our history! It was newly discovered this month in one of the fresco’s in Pompeii that they were clearly eating pizza! Vito Iacopelli keeping HISTORY ALIVE!
Thank you for the fantastic educational video Vito , love to watch your videos,I am from singapore share lots of your videos to my friends who love to make pizza and focaccia .🙏😘😘
17:10 I believe the excessive water in the 100% dough is what takes the whole pizza at a lower temperature for a longer time; until the excess of water is not evaporated, pizza won't achieve the perfect temperature to cook properly. Please Master correct me if I'm wrong 😊
Now that I've seen this, I realized that the first time I made the though ever I somehow managed to make it 100% hydr. but thought it's not okay (I do not have the skill to shape with this much hydration) so added more flour and lowered the hydration. I guess 75-85% is best. I'm still trying to improve, I'm not a professional, I just make pizza for me and my girlfriend, but it's mind bending how good it comes out the oven. Thanks, Maestro!
When I started making pizza 5 years ago, I made them below 60% because I didn't know how to work with wetter dough. Then about 3 years ago I watched a video you made (How To Prevent The Pizza Dough From Getting STICKY) and ever since I've been using a recipe that is about 72% hydration. I tried to go higher, but I didn't really like the results - I'm happy with 72%!
After trying 80% I went back to 70% and have been holding there. But I appreciate seeing the difference in handling the dough and the different results.
75% would be my preference, but I will try the 85% also, the 100% is beyond me I'm afraid, love your video's easy to follow and always fun, awe the best from Scotland.
In Brazil, there is no good national flour.. even so, I'm able to make 70% with our available product.. even a little bit more, with olive oil.. you can find italian flour, but is too expensive.. and, to bake the pizza, I use my "home made by myself" napolitan pizza oven.. it works fantastic.. I'm really proud of that.. Grazie e buona fortuna a tutti!!!
Hi Vito , I follow you since 2015 , (yes you don't believe I guess, 😅) and you taught me the perfection of how the pizza has/should be made , through your videos! I could not not comment on this video, also because I see your channel how big become since I don't work as a pizzachef anymore, I don't see your videos so often, but I can see your improvement and even you created your own brand of mixer! Big congratulations 👏🏽 on that! So regarding the pizza, well my favourite is the 75% but I would say 80% is the perfect combination since it combined the higher digestive quality it gives at the same time it will be "soft and crunchy " as you like. Did you try 80%? I think you should do a video on that, but I believe you already have in your library, if not consider make a new one using your own mixer I'm looking for this 🤙🏽😊 all the best!
Good morning Vito. What is the max time to keep a pizza ball in the fridge (not in the freezer) before I make the pizza?? Gracias, excellent videos. 75% preferred.
This is the first time I saw this channel, the explanation is great. I gain more knowledge from it. I would like to know how long and what temperature should I use for baking?
Awesome video, the hardest thing I found in making pizza and other bread products. Is switching over to freshly milled whole grain. Its consumed so much of my time. Theres not much info out for it.
one thing i've noticed is when u have a very high hydration dough the middle tends to be too wet and very dense so i think it helps to use a dryer sauce, almost tomatoe paste like
What is the flour brand and type do you always use? I saved these measurements to try for 70% hydration , but im new and gonna be making my first poolish and dough next week and not sure which brand of flour to order, im between caputo "00" or king arthur " 00". And will i need to alter the recipe for different flours?
Haha he is even laughing himself when he does the shameless self promotion of the mixer 😁 Anyway great video, so much useful information in every video!
Love your videos!! Can you please explain how you’ve calculated the measurements of flour to water based on hydration? I always thought you calculate how much water you need based on percentage of the flour. Example 75% of 302g is 226=226 mls of water. Or 200ml of water to 267g of flour.
Hola Vito! Una cordial saludo, una pregunta, como se saca el porcentaje del poolish que voy a necesitar para una hidratación del 75%. Digamos si voy hacer una cantidad de 4kg de harina. Gracias excelente video y explicación
Great video. Thorough and practical! Could you talk to us about using Manitoba flour? What is it good for? Pros and cons? Can we use 100% Manitoba or is it better to mix?
Are you using some kind of a ground cornmeal on the table when you stretch the dough and put on the peel?, doesnt look like flour cause its more of a yellow color...
Vito, you are my pizza maker mentor. I bake a fantastic 70% hydration dough, using your recipe. Also, just curious why you are not using the outdoor pizza oven? I’m not liking the large electric oven in your new studio. I still love watching your videos!!
The 75% and 85% both look very good. Would like to test myself. Just wondering what is in the flour on the counter. It looks something like corn meal(?)
Comment your favorite 65% 75% 85% or 100%
I want to see 200% hydration 😎
The best pizza ist the one that tastes the best.
70%
@@cybertrk 🤩🤩🤩🤩🤩🤩🤩🤩
70%
75%, i like 70% actually is the best balance between, soft, structure, etc...Bravo Vito!
I like 70%, as well. My Koda 12 requires a lot of turning or there will be burning...Going much higher than 70% with white flour becomes very challenging. Just changed out to a baking steel in my Koda. It's an improvement over the pizza stone.
@@peterdesmidt8742 so do you just use normal all purpose flour for your 70% or do you use something stronger and also is it possible to do it without a mixer?
Agree, 70% you can do with pretty much any good all purpose flour, the result is great, and it is not sticky.
It’s extremely impressive that you were able to handle the 100% hydrated dough!
Personally, I enjoy the structure of the 75% and appreciate the easy workability of the 65%. As someone commented before me, 70% would be the fair balance of both worlds.
Thanks for the tips!
@@vitoiacopelli No worries! Thank you for the wonderful content!
check out the guy who did 120% its frking wild
I don't know what poolish is. Can someone tell me what it is and if I can make the dough without poolish? Pls
@@ChillScreenManpoolish is the egual mixture of fluor and water plus yeast and a bit of honey, mixed and getting ready in the fridge for 12 hours( could be 24..I must double check🙆) so..exemple: 200g water+200g fluor+5g yeast( fresh) little spoon of honey
Vito, this is your best video yet and will help many, many aspiring pizzamakers and bread makers. You might want to explain the W factor in greater detail. When figuring out my pizza early, I wasn't aware of what W meant so I just kept trying flours until the right strength was found. Thank you for teaching everyone!
Another well designed Video! My mother is from Trecastagni Sicily and came to the U.S at 11 years old in 1951 and my fathers side from Palermo. My grandfather was a bread baker here once he arrived some 5 years later. I remember his pizza crust being high hydration and light as can be. I like your 75% but will probably push for that 85% to compare the 2. Thanks again!
You are such a great teacher! Great explanation of different hydration doughs.
Glad it was helpful!
What an incredible lesson! I am a 75% guy, I think. This is amazing and your skills are enviable, indeed. Thank you so very much!
As Vito says, the higher you go, the more skill in dough handling you need. Vito is a pro! If you're just starting out, get consistent with 60-65% hydration. Then slowly go up if you feel like it...Or just enjoy great pizza with less mishaps with the lower hydration doughs.
I studied Pizza masters watching them make pizzas as a boy. But I never fully understood this art until I watched Vito!
I have a portable wood fired pizza company and make dough for use in 1-3 days time with no refrigeration in summer time (!). Hydration and yeast is extremely low as the dough changes day by day before being used, we keep a note pad on what % worked well after what daytime AND nighttime temperatures in the past, when it's really hot we use ice water, 53% hydration, super high protein flour, 10% extra salt, and around 0.4 g yeast per kilo of flour.. after 3 days in hot weather the dough looks like your 85% dough 🫠😅👍🤝💪
Very good pizza my friend I'm gonna try one of this days
Thank you, King of Pizza. I am following you from Saudi Arabia😍
Me too 😁
@@mohd-obid
welcome🫶
well, you have now shown everyone who asked ( me included ) regarding the new Autenti Spiral Mixer what is the minimum we can do in the mixer? being a home pizza guy and it is only the wife and I this was a positive why I picked your mixer over the bigger ones since it had a low capacity size for the home chef. everyone on your pages was saying you want to do 1000 KG but 750 would work ... WELL NOW YOU VITO SHOWED US THAT WE CAN DO ONE 275-300GR BALL IN THE MIXER AND WORKS GREAT!!!! CANT WAIT FOR IT TO SHOW UP
Well done Vito! I've been making pizza according to your recipe for the last month (75% hydration) with Caputo pizza flour. I have never made a better pizza. Thank you Vito!
I make 65% but after doing your course and now seeing this video I think I will try 70% and then work towards getting to 75%. Great video Vito. Grazie
Once you get used to 70% it's like that magical spot. You don't really need to anything else honestly
You've put exactly what I needed to know in one lesson ( after many months watching all your other lessons). THANK YOU from France.
@vitoiacopelli I fall in love with you and your videos, I appreciate your enthusiasm for pizza, your aliveness, your openness to share all of your wisdom and your humorous way of making videos. Thank you!
Hello, Vito!
Thank you for the wonderful information. I am 50 years olds, and am learning just now. Thank you.
I choose 65%, because I prefer something easy to work with, but after I get good, I will probably not go higher than 75%.
I’ve just started making pizzas for another place I work and I can honestly say there is a certain passion that’s formed when getting so in depth with the ingredients. Thank you for your wise words of wisdom 🙏
Wow, what a super relevant video. Thaks V! I have never exceeded 74% on any of my pizza doughs. I have used 85% for breads. I have had a lot of trouble getting higher hydration doughs to cook in my conventional oven in the USA. So often it comes out like gelatin. The dough tastes raw. Yet I cooked it for double the time I cook other doughs. Does not seem to work out well. Especially when you are making larger pizza, or focaccia.
Personally I think there is little doubt that the 75% is the dominant option. The 100% hydration washed away my doubts about higher hydration doughs being feasible. Good one Vito
Why 15 Gram of salt in the 100% hydrat and 13 Gram ...10 Gram on the other ?
75-80% is my favorite. Vito, you’re the best!
I recently made an 85% and it was so hard to work with. This video was super helpful! Thank you for explaining this.
65% i really like it crunchy.
I love your videos, i learned so much ❤
it also depends on the temperature. in napoli, famous pizzerias like michele or sorbillo do 65 and it’s still very soft because the temp is higher. the lower the temperature, the crunchier it gets.
Your personalty and way of pass the Pizza world is more enjoyable then the "how to make pizza. ❤️ Though I learned a lot.
Wow, thank you!
Super thankful for this video, made my own dough this past weekend and it did not turn out how I wanted it. Going to be using this from now on. So much info and you explained everything and your vibe and enthusiasm is contagious. I love it!! Definitely subscribing for more.
I still make my pizzas like u thought me years ago, still amazing people with that!
For anyone wondering: dough hydration here is (total water mass)/(total flour mass), including the poolish, written as a percentage. A ratio of 1:1 is 100% hydration; 1:2 is 50% hydration. All the pizzas use the same poolish (100g water + 100g flour). They also have the same amount of added water (200g). So the formula for hydration is (total water mass)/(total flour mass) = (100g + added water)/(100g + added flour) = 300g / (100g + added flour).
65% example: Vito used 365g flour: hydration is (300g)/(100g+365g) = 0.645 = 64.5%, which rounds up to 65%.
100% example: Vito added 200g flour: hydration is (300g)/(300g) = 1.000 = 100%. Backing up a step, the formula is (100g + added water)/(100g + added flour). So if you add mass M of water and flour both, you always get (100g + M)/(100g + M) = 100% hydration, no matter what M is.
What about the salt? How to know measure that?
@@animereactiond I think if you want to be super precise you'd include all the non-water ingredients in the "flour mass" in the equation above. It's really waterMass / nonWaterMass.
But there's way more flour than salt so including salt will only reduce the hydration percentage by 1-2%.
The best way to measure salt (and flour) is with a gram scale. The next best way is to look up the conversion for the brand you use - fine-grained salt is denser, and kosher salt is less dense. Each kosher salt brand's crystals are different sizes, e.g. Morton' (15 g/tbsp) and Diamond (10 g/tbsp) are notably different.
Depends on the flour I use. Caputo
Pizzeria blue I use 62%-65%. in my Ooni Koda. Caputo Nuvola and Oro Manitoba I use 65%-70%. I never go above 70%... Sometimes I will go 58% just for the hell of it.❤ Gratzi!
❤ I just started making pizza dough at home by hand, no machine. I hope someday I can handle the dough the way you do!
try no-kneed methods with strong flour. i do 70% manitoba and 30 some generic weak flour. it’s like a cheat code. you gotta learn a few tricks but it yields great results with little effort. if you wanna make pizza in teglia like the one you find rome, you can follow those no kneed bread video tutorials and just make pizza with the same dough in your home oven
I am still learning this art. With what I know from your videos and what I have experienced, we like something in the 70-80% area. I will continue to experiment in these ranges to fine-tune our preference. Thank you Vito!🍕
I like the 75% Pizza 🍕 for me is the best Pizza 🍕. Thank you Vito for your video‘s. I learn so much
65% most I can use for easy to reproduce results. Also refrigerating 24 hours after making the dough balls adds more moisture anyway. Thank You Vito for your content. See you in Vegas at the Expo! So excited.
Vito! It turns out that you were Always right about how important pizza is in our history! It was newly discovered this month in one of the fresco’s in Pompeii that they were clearly eating pizza! Vito Iacopelli keeping HISTORY ALIVE!
Thank u Vito for sharing your experience with us
My favorite is your 70/100 dough
Thank you for the fantastic educational video Vito , love to watch your videos,I am from singapore share lots of your videos to my friends who love to make pizza and focaccia .🙏😘😘
Amazing it needs huge talent to make and handle 100% hydration
If you doubt it, try it. Good job Vito
Thank you very much for teaching. I love this video🙏From Thailand.
thank you! now I have much more wider understanding about these processes
I saw you teach guga how to make pizza. Now i am obsessed with your videos!
85% looks amazing taste wise may be a bit lesser than 75% but looks wise 85 % is excellent as per my visual taste. Great work Chef.
You are not a chef, you are an artist, and all ur products is your arts😎😎😎👑👑👑👑
I think he's an artist and a bread scientist. ❤
Hahaha exactly. +1
I like 75% hydration.It's soft and crunchy at the same time and easy to work with the dough.very interesting video👍👍👍👍👍
Hi vito watching from Philippines 🇵🇭 I tried the 75% and it’s really good 👍 ❤thank you so much for sharing us ❤
Beautiful & educational demo. 70% my choice. Variety is good though, and with a glass of vino rosso.
Great video. I am watching them all. Auch great learning. I love your little family.
17:10 I believe the excessive water in the 100% dough is what takes the whole pizza at a lower temperature for a longer time; until the excess of water is not evaporated, pizza won't achieve the perfect temperature to cook properly. Please Master correct me if I'm wrong 😊
Grazie Vito. I made a gp wheat 44% white 56% mix with 80% it turned out soft, chewy and a little crunchy. Very easy to digest.
I am really enjoying your videos. will definitely try making pizza your style!! Thanks !!!
Well, This is most impressive indeed. Super well done making the dough and getting it nice soft and workable with that much water
Now that I've seen this, I realized that the first time I made the though ever I somehow managed to make it 100% hydr. but thought it's not okay (I do not have the skill to shape with this much hydration) so added more flour and lowered the hydration. I guess 75-85% is best. I'm still trying to improve, I'm not a professional, I just make pizza for me and my girlfriend, but it's mind bending how good it comes out the oven. Thanks, Maestro!
For some reason, this video gives me nostalgic feelings as well refreshing feelings
When I started making pizza 5 years ago, I made them below 60% because I didn't know how to work with wetter dough. Then about 3 years ago I watched a video you made (How To Prevent The Pizza Dough From Getting STICKY) and ever since I've been using a recipe that is about 72% hydration. I tried to go higher, but I didn't really like the results - I'm happy with 72%!
Vito, your dough forming skills are a thing of beauty. I guess you've done it a couple times huh?! Great video!
After trying 80% I went back to 70% and have been holding there. But I appreciate seeing the difference in handling the dough and the different results.
Amazing!!!! that was really inspiring bro !! Great job 😀👋👋
Godless you man 🙌🏻 that’s very nice of you to share knowledge love from India 🇮🇳🙏🏻
75% all the way. Love the video! You’ve made it possible for me to makes pizza!
75% would be my preference, but I will try the 85% also, the 100% is beyond me I'm afraid, love your video's easy to follow and always fun, awe the best from Scotland.
Bravo Vito Thank You, you are and art!
I think from making from your videos 70% good balance!
Love your energy and knowledge
thanks a lot! You'r a wonderfull teacher.
Vito, great video.
please explain why you add more salt with less flour 🧂🍕
VERY helpful! And I already had the ingredients to make a pizza on wednesday's shopping list. Great timing for me!
I going to start your dough recipe tonight to make some pizza with my kids tomorrow can't wait.75%
A big thank you from Egypt Vito
In Brazil, there is no good national flour.. even so, I'm able to make 70% with our available product.. even a little bit more, with olive oil.. you can find italian flour, but is too expensive.. and, to bake the pizza, I use my "home made by myself" napolitan pizza oven.. it works fantastic.. I'm really proud of that.. Grazie e buona fortuna a tutti!!!
Grazie tante per il tuo aiuto e il tuo tempo. ❤️
Thank you so much Vita. You are simply great.... So didactic...
this was a truly interesting video to watch!!! plus your super skills with the dough it's just so inspiring
Hi Vito , I follow you since 2015 , (yes you don't believe I guess, 😅) and you taught me the perfection of how the pizza has/should be made , through your videos! I could not not comment on this video, also because I see your channel how big become since I don't work as a pizzachef anymore, I don't see your videos so often, but I can see your improvement and even you created your own brand of mixer! Big congratulations 👏🏽 on that! So regarding the pizza, well my favourite is the 75% but I would say 80% is the perfect combination since it combined the higher digestive quality it gives at the same time it will be "soft and crunchy " as you like. Did you try 80%? I think you should do a video on that, but I believe you already have in your library, if not consider make a new one using your own mixer I'm looking for this 🤙🏽😊 all the best!
Good morning Vito. What is the max time to keep a pizza ball in the fridge (not in the freezer) before I make the pizza?? Gracias, excellent videos. 75% preferred.
Hi , I have a question? How long does Poolish take to brew? You did not write down the incubation time for Poolish 100g flour
This is the first time I saw this channel, the explanation is great. I gain more knowledge from it. I would like to know how long and what temperature should I use for baking?
You are absolutely fantastic. You are like the Dexter scientist of pizza dough 😊🤪
Well done and super interesting. Thx 🙂 (shout out from Denmark)
Awesome video, the hardest thing I found in making pizza and other bread products. Is switching over to freshly milled whole grain. Its consumed so much of my time. Theres not much info out for it.
one thing i've noticed is when u have a very high hydration dough the middle tends to be too wet and very dense so i think it helps to use a dryer sauce, almost tomatoe paste like
Vito , you one of the best ones!
bravo , very informative tutorial , thanks for sharing .
Thank you from Saudi Arabia 😊
What is the flour brand and type do you always use? I saved these measurements to try for 70% hydration , but im new and gonna be making my first poolish and dough next week and not sure which brand of flour to order, im between caputo "00" or king arthur " 00". And will i need to alter the recipe for different flours?
Haha he is even laughing himself when he does the shameless self promotion of the mixer 😁 Anyway great video, so much useful information in every video!
I definitely like 75% It’s easier to form and handle and I like the crunch!
Love your videos!! Can you please explain how you’ve calculated the measurements of flour to water based on hydration?
I always thought you calculate how much water you need based on percentage of the flour. Example 75% of 302g is 226=226 mls of water. Or
200ml of water to 267g of flour.
Mind blowing🤯. Bravo vito!
Hola Vito! Una cordial saludo, una pregunta, como se saca el porcentaje del poolish que voy a necesitar para una hidratación del 75%.
Digamos si voy hacer una cantidad de 4kg de harina.
Gracias excelente video y explicación
Hahaha love that intro, it's very meme-y! OMG 100% HYDRATION??!!! 🙀🤯
vito the pizza master 👏👏👏👏🔥🔥🔥🔥
Great video. Thorough and practical! Could you talk to us about using Manitoba flour? What is it good for? Pros and cons? Can we use 100% Manitoba or is it better to mix?
Great video Vito, top top level, thanks !
Amazing content, Bravo
Are you using some kind of a ground cornmeal on the table when you stretch the dough and put on the peel?, doesnt look like flour cause its more of a yellow color...
It's semolina
Ok thanks
looking forward to try 85% this weekend
Thanks a lot for this vid.. Great stuff. My Fav 75 %
Wow, you made it. You are my Hero. ❤
I love you Vito, great videos and love your personality!
Vito, you are my pizza maker mentor. I bake a fantastic 70% hydration dough, using your recipe. Also, just curious why you are not using the outdoor pizza oven? I’m not liking the large electric oven in your new studio. I still love watching your videos!!
The 75% and 85% both look very good.
Would like to test myself. Just wondering what is in the flour on the counter. It looks something like corn meal(?)
Impressive, the flour I use can barely do 70%...if the flour does not indicate W number, does protein content give you a rough estimate?
yes, google “flour protein w” and select pictures. you’ll find some charts.
I could probably make the 85% but I'd love to try a slice of the 100%. Just such an interesting concept.
Thanks for sharing. Kind regards from Bolivia.