How To Make Best Neapolitan Pizza - 100% Poolish Recipe In Electric Oven
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- Опубликовано: 2 фев 2025
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Today I show you The best pizza recipe on youtube by vito iacopelli, this is the next level perfect for home and business with this you can't go wrong.
So here is how to make the best pizza recipe 100% POOLISH recipe
Start to make the famous vito iacopelli's Poolish: 1L. Water, 5gr. Dry yeast, 1kg flour, 5gr. Honey. Mix then 1h room temp. then 16-24hours in the fridge (For use same day recipe 3-4hours) the ready to use.
-Pizza dough: Add on 450gr. flour, 30gr. salt, 5gr. dry yeast, 30gr. olive oil
Mix everything until is all together then 1st rest 20 min. 2nd Rest 24 hours in the fridge. rest please watch the whole video :)
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Please comment below if you have any questions
Thank you all for the huge support GOOD NEWS WE ARE BITING THIS BODS keep watching all the way the video❤ and don’t forget if you want I’m doing a master class in person maestrovitoiacopelli.com/?product=corso-pizza
Or simply come meet me in person if you are close 😊
I’ve been playing your videos at work so I can have them play all the way through. We will do our best to save your channel. We also gotta get you to 1,000,000 subscribers!!
Ditto there. Playing videos again… until the very end as well to beat the bots!! Just made poolish for Sunday pies! Great videos Vito.
Di dove sei?
Eat it Vito! ❤ Poom,Poom,Poom
Would love to see you in a master class in person! Pop Pop Pop!!!
THANK YOU you have inspired my husband who religiously watches your videos to finally start his pizza party business. It's a lot of work but his passion for the art of pizza making makes all the work worth it. As of Aug 2023 to today he has had 6 pizza parties so it's picking up. God bless your passion and dedication.
Ευχαριστούμε!
Hey @vitoiacopelli Usually we add 1-2 grams of yeast per 1 kilogram of flour, in this case we added 10 grams per 1.45 kg of flour. Did we add almost 10 times as much to compensate for the low oven temperature? Best regards from Ukraine!
Thanks!
Thank you so much for your support
I have been following your recipe for some time, and I love the results. I've tried it without honey or sugar, and it still works. However, it does require 24 hours for the poolish, 24 hours for the dough, and 24 hours for the dough balls in the end.
2 hrs for the dough balls
Also I been doing 48hr poolish I like it fermented a bit more- like a light sour dough. I eat pizza like 5 days a week. Been doing it 3 years by scratch. Still its challenging. Bought a pizza oven too
your dough balls were rested in the fridge or at room temperature for 24 hours?
@@benjamint.9903 1-2 hour room first then fridge for 24 hours
Ďakujeme.
Hi Vito, may I know why it has more yeast than your other recipes?
The best dough we ever made! My friends and family will do it. I've precooked without sauce for 3-4 min at 550F and then 3-4 min (depending on water in the topings) until cheese is bubbling. Amazing dough!
Why is your oven set to 315*C instead of promissed 250*C?
If I ever form a band, I’m calling it “Soft and Craunchy”
Hey, Vito! I watched the video till the end, and indeed I learned a lot. You set the temperature at 250 C but the oven display shows 310 C when putting in and taking out the pizza. And I know it's not the Fahrenheit because 310F is 155 C. You asked us, the community for support in one of the previous videos. I love your channel, and I learned so much. Thank You, but do not take this channel towards delusion, I think a lot of people here know how the pizza dough baked at 250C looks like :D
Yup!
You won't be able to make an electric oven too hot so max it out. Hotter the better
Come on Vito! What is it 250 or 310? #nosecrets 🙂
@@paulchilvers5032 a home oven maxs out at 500f / 260c which is hundreds of degrees below a pizza oven so max temp is the setting. Set it to max with stones in for at least half an hour before cooking any pizza
Also my Siemens oven can only make 230 C only ! That's way I have the Ferrari oven modified I can change the temp . Up and down separately with digital LCD screens .
You need to use on home oven pizza stone! Do the temperature from your home oven the highest temperature 🌡️ you can get some oven can 250 c , some 280c etc . Depends on your oven . Then putt the stone in the oven and get hot 20 min . Or 30min. Then make your pizza and Place it on the pizza stone 8 - 15 min. But watch the pizza don't burn it is up brown and crusty then it's done ! Bon appetit!
In Ferrari Pizza oven is faster my Ferrari rotates! Only takes 6-7 min. And the pizza is done ! Temp setting Up ist 400 c , down is 350 c !
Bon appetit!
Chef Vito! Your pizza looks sooo fantastic and delicious. So regarding that, in what stage of making douts we can put them in deep freez and save them for later use? Regards
Vito I replace honey with 10-20g of malt, works great. I like flavor better than honey and crust gets different spots in browning. it has enough sugar to function in poolish the same as honey, but I like to replace the honey with 2-3x the amount of malt anyways
I use malt as well. I never tried putting the malt at the Poolish phase though. Do you put it when making the Poolish or after?
Right into the poolish @@CoolJay77
Give it a try? let me know how it comes out!
Hey Vito! I dont understand Why you add ekstra yeast when you have the poolish?
And also 10gr of instant yeast is a lot? For nepolitan style pizza? 😊
I don't have time to watch it right now but I let it play the whole video and pressed the like to help you out! I hope yt stops suppressing your videos! We need them❤
Bravo amico mio Vito! Siamo Pietro e la mia bellissima mamma di 88 anni, Domenica, da Frosinone. La tua creatività video, i tuoi contenuti e la tua energia sono un esempio per tutti. Per favore, vieni su Florida per cena!❤❤❤❤❤
This is the recipe I have been waiting for. Polish does great things when used in bread, I can see why it delivered such great results here, too.
This is exactly what I do. All of my friends can’t _wait_ to come over for pizza nights!
I have had good success using your recipes before and will be trying this one tomorrow, I can't wait!
Update: I just finished making the big dough ball before it cold ferments overnight . . . and wow this is the least-sticky, smoothest, most gluten-filled doughba I have ever made!! Using high-protein bread flour really does make a huge difference for anyone curious 😅
Hi, did you use bread flour instead of 00? How about the amount of water, isn't it require more water? Is using bread flour resulting in better texture?
@@stardust4986 Yeah it was King Aurthur bread flour, everything else was the same!
Updating previous post. This recipe is 🔥🔥🔥 I absolutely love it. I'm making pizzas with this I dreamt of, using a Landmann Gourmet Maxx indoor pizza maker. I've made a huge batch of this dough and frozen what I don't need after making them into the balls (at the 13:30 stage in the video). When I want to make more pizza, I take the dough balls I need out of the freezer in the morning, pop them into a dough tray to defrost and they come up perfect in time for shaping at around dinner time. This is exactly what I need.
This pizza was not baked at 250 degrees Celsius. At 16:07 the oven shows 307 degrees. Also the kind of browning of the bottom is a sign of the (higher) temperature. Otherwise good video.
to get good browning leopard spots you need wood fire or even hotter oven
my old oven hits 288C just enough to get perfect crust zero sog.
can you freeze this dough?
I am a little confused. When you took out the pizza from the oven, the temperature showed more than 300 degrees instead of 250. My oven can also only do 250 and I always have to prebake the dough with only the tomato sauce so that the cheese does not burn by the time th dough is fully baked.
Same here,. Prebake essential at home oven temperature in my experience
this is not a problem as long as you prebake for some time, probably up to 300 for the sake of getting a very crisp exterior (you can do the same with slightly longer time at 250!)
No comment….
If your oven only max temperature is 250 C Better to keep the oven ON for 1 hr before start bake your pizza.
We just came back from Italy. I have been on a mission ever since to find a recipe for the dough. I THINK I JUST FOUND IT! I could not get enough pizza in Italy. It was so delicious. The crust was the secret. Thank you very much. Beautiful country by the way. History was remarkable.
I watched the video all the way to the end, thank you for your amazing content! Some questions: 1) Would you change the recipe at all for a wood-fired oven instead of an electric oven? 2) What kind of flour do you use? Do you have to use some extra high protein flour because of the really long fermentation times? Thank you!
wow i'm impressed with the quality of the results of the electric oven, it looks just perfectly cooked. how is the monthy operational costs of the electric vs gas oven?
What temperature is the oven at? and cook time? Thanks Vito! I have been making "ok" pizza for a while, your secrets have leveled up my technique.
Vito said 250C when he turned on the oven, but oven display said 307C when Vito pulled the pizza out. Nothing about the cooking time.
@@gpetters he said to cook it until the cheese starts to bubble
Vito why are you using so much yeast? Is it possible to use less yeast? For example 1gramm like the original napolitan reciep?
Thanks maestro… I’ve upped my pizza game thanks to you by watching your vids during one of the difficult times in my life. Pizza kept me same and your videos were a inspiration.
Coincidentally I’m hospitalized at the moment and find myself bingeing on your vids again. Hopefully it will help you to tackle your Google-issue.
Do you use the same flour at the end? When you make the pizza from dough?
What should I do, when my dough is too sticky? More flour? What kind of caputo flour do you use? If I would like to use live yeaz? Thanks in advance :)
Il Maestro that we know and love .... with tons of energy and love !
This makes too big a batch of dough for me, can I cut it in half, or freeze the extra?
Me too
would love to see this with sourdough (mother yeast) ;) ALSO I noticed you used type "0" flour----------is this better for this than "00" ?
Is the dough vor Bari pizza the same like for Napolitan?
Love all your videos, you’re sharing with us your years of experience and expertise. It’s amazing that some could even venture out to opening their own pizza business because of you. I challenged myself to share my pizzas after a couple of tries to my family and friends and they loved it. I’ve learned so much from you and I am re-watching your old videos and not even skipping the ads because I want to see more of your future shows. Grazie mille for all you do!
Get premium, no ads 😅
better yet use add blocker plus I have never watched adds @@Knowledge-College
Hi Vito thank you for the recept but it’s one more secret for me! What flour You used to Poolish. In other films I see you mix with strong flour but for dough type 00. How you make this Poolish??
Hi Vito, I have a question I see for a lot of traditional neapolitan recipes 1 gram of dry yeast is used, and you add more than that, is that because we rest the dough in the fridge, or is your recipe better optimized for a home oven? Also keep it up we'll crush the bot with views.
i know it's aldeary been a year, but if you are still interested i think it's all about the time of levitation, i never used pooliish but all dough behave the same, if you give it enough time and the right temperature you can use really low quantities of yeast for a lot of flower, i worked for a year in a pizza restaurant and there we did a 3sh day leviitation dough , for about 20 kg of flour we used 20 gram of fresh yeast (about 5.5 grams of dry yeast for 20 kg) wiith around 63-64% idro , the pizzas were optimal after 2.5 days
3:20 Hello Mr. Crownchy. I had a question. I am wondering what size (quartz) that mixing bowl is. How much was it, and where can I get it? Thank you :)
I have missed you! Suddenly, you were not on my youtube feed. I saw your video about the issues with Google and RUclips. I am so sorry you are having issues. I will do my best to spread the love.
Thank you so much just just need to watch the new videos all the way and we are fixing the issue
@@vitoiacopelliglad to help such an AWESOME channel !!!
So glad you are using metric. We have an Ooni oven. What is the best dough recipe to use. We have a Kenwood mixer with a dough hook. How long should it be kneeded using the hook.
Number 1, Pizza Master. The Guru of the Soft and Crunchy. Thanks !
I try so many recipes of the Focaccia and ONLY YOUR RECIPE WORKS FOR ME. Excellent, thank you 🙏
Thanks Vito, and greetings from Perth, Western Australia! I am re-watching some of your videos to help out the channel! Hope it helps! Love my pizza making and am getting better all the time thanks to you. I use a Gozney Roccbox on gas and it's the perfect oven for home. It will get to 400 degrees celsius after half an hour and maintain that whilst cooking pizza after pizza.
Another from Perth, I've been using Vitos poolish dough for years!
Hey vito, I've a home oven which takes 10 minutes to brown the crust. Will this recipe work 🤔
The best we can do at home is use a stone, put inside the oven to heat up which takes a long time. It's better to make pizza in teglia at home, which can be cooked at a lower temperature like 250°C.
Steel plate is better than stone
@@railasvuo I haven't tried that.
I work at one of the finest Neapolitan pizza restaurants in the uk, every single day before and after work I watch your videos, they are more than helpful Vito. I continue to excel from learning from you. Thankyou.👌🏽
Thanks Vito make a ton of pizzas thanks to you but this is my 1st Poolish and the crust tastes oh-so good
hi bro when you will go live? and what about joining your class what i will learn and what are the benefits cause its my futur project 3 years, am in planing first
Amazing
I’m going live this 29 at noon La time
i wish i get the live at the time, made reminder for live oky.
do some discount for pizza and other related things like oven and all
@@vitoiacopelli
Thank you Vito for your teachings..."soft and crunchy in the same time"
Ciao Vito. Thank you for the recipe. I will try it with less yeast. 10gr. of dry yeast is to much for my taste.
I followed your recipe and method strictly and pizza at 275 in my owen turned out better than ever. Almost perfect. I guess that I need to improve my tehnique in terms of stretching amd it will be as shown in video. Thanks a lot!
This is exactly the video i need right now as I received my pizza oven yesterday. Thanks Vito
Which model did you get?
Outstanding ❤
@@vitoiacopelliVito now I followed ur video so much I build my Small pizza 🍕 business in my country Philippines.love ur 🍕 YO
Doesn’t matter how many times I saw your videos. Always teach me something in each video. Thank you so much Vito 🙏🙏🙏🙏
I just wish I could reach into the picture and eat that pizza! Yummers! I’m making this tonight! 🍕🍕
You mean, in 2 days 😋
great video chef❤, one question , the yeast needs to be mixed with luke warm water or cold water for making Poolish?
I haven't seen a home oven that goes to 310°C. Why not show it with 250°C?
Because it would not look like that
its possible,i have baked a lot of pizzas in my 250 celsius oven❤
This looks so amazing thanks! I'm going to try it. Can i replace the dry yeast with freah yeast? And if yes should i triple the amount? 🙏
Hi Vito!
Great video as usual.
I would love if you can make a video that will explain the rules of thumb for fermentations vs. Rest Temp. vs. Amount of yeast and how these parameters affect the taste of the dough and its digestion
As always, thank you for your expertise. My question is this. I know that this is a video about making pizza in an electric oven, but I have an Ooni multi fuel oven. Is this dough still going to work? I have made your other poolish dough and it worked great and I wanted to know if I can use the 100% poolish.
Following you for a while now... I was waiting for this video. I'll make it in my home oven.
I just made poolish. In two days, I'll be giving it a go :)
PS: Vito said that he'll bake the pizza at 250 celsius, but the oven shows 310 :D
Thank you for the video! How would this change if using sourdough? Thank you.
Grande Vito, riprese e montaggio così sono sicuramente di un altro livello rispetto al passato. Bello vedere che la produzione dei video migliora in termini di qualità. Sul contenuto nulla da dire...sei un maestro. Keep rocking man! Saluti da Bologna
Grazie mille ❤❤❤❤mi rende felice
Hi great video as always
If Iam cooking in a wood fired oven
Do I still add the olive oil
Thanks Simon
I would like the recipe to make like one or two pizzas
Chef. I have a question. Please reply.
In 1kg dough polish you used 5gm of dry yeast.
In different video. 35kg dough polish you used same amount of yeast. Can you explain please. . I have to know. Love from Bangladesh ❤
It's a nice idea to make a pizza in same condition as a domestic oven around 250 °C but the other day right before making the pizza the oven is set to over 300° (probably °C). So this can't be compared to any home oven. I really wished to see that comparison & differences. Maybe next time you can stick to the plan…
Excellent video Vito. My Uuni oven delivers a bit higher temperature (about 320 C). Is that acceptable for this dough?
I’ve tried all his recipes this is my favorite by far!
Wasn’t even able to do the full 2 day fermentation and it was great.
Hi, may I ask if you cooked it in a home oven heated from the bottom only with a stone, or do you turn on both the top and bottom ? And how many minutes did it take to cook ? because mine end up hard so I think my cooking method might be wrong, thanks in advance
I happened upon your videos over a month ago. I totally got into them and tried home oven. It didn't get hot enough. I ended up buying a Chefman pizza oven. I love the pizza, but the crust isn't rising like yours does. I'll get there eventually. 😊
My family loves the pizza I make following your videos. I just wish I had more time to make it more often. Thank you so much for all these detailed instructions and presentations. You are the best!
Hi Vito. Can you explain what ‘poolish’ is and what it does to improve the final dough. Thanks.
Using a domestic oven in reality would mean putting the pizza in without mozzarella for rhe first 5 minutes at least, then take it out and add the mozzarella then back in again to finish it, otherwise the mozzarella wouldn't stay soft and white.
This is how Vito taught us years ago yes!
Question: What’s the recommendation for a home gas oven? TY
@@Rochellecastro1 personally, I would set the dial to max, let it reach temperature then do the same thing. Pizza in with just tomato, wait for the dough to rise and begin to brown then take it out (shut the oven door), add the mozzarella and put it back in. If you put it all in together as you would with a wood oven or commercial electric or gas, the cheese will dry out and become yellow. Other ingredients like onions can be put in with the tomato, mushrooms sliced and fried lightly before adding. Peppers pre roasted and peeled. Just play about. I'm hungry now!
Never had that problem, cut the mozzarella into julian style and five minutes comes fine.
@@davidcmiller2980 Five minutes is very fast for a domestic oven. Mine is not as powerful as that.
Maestro, can I ask you a question? When you're stretching the dough into the pizza, how can you tell which side is the top? I try to memorise it, but somewhere during the stretching, I lose track of what's the top and what's the bottom.
Thank you for all your video's. I've learned so much from you.
Looks amazing and I can't wait to try this recipe! What was your approximate "room temperature" while letting the dough rise on the counter?
Every pizza dough has many different secrets. when i was in Italy every restaurant make different pizzas.
Greetings from Greece:)
Hello vitooo my pizza professor. 👋
Always enjoy your videos Vito. What can we do with the other dough balls? Meaning....how long can we refrigerate them for? If we decide to freeze them, how long should a 100% poolish dough be able to hold for in the freezer? And what would be the best way to freeze? Individual containers or in the box and then just take out the number of dough balls required when we decide to use them. I've been following your videos and guidance for a few months now. Would like to try this method, but I know I won't use 9 dough balls for my family of 3 in one seating. So I would like to know what I do with the rest and how best to make them last. Thanks in advance for your guidance.
Same problem here only I’m a family if one. I really love pizza too. That said I still couldn’t get 9 dough balls used before they’d go bad.
I was thinking about just cutting all the ingredients in half and see how that works out.
I’m also wondering the finished pizza size? Looks like a 10” or maybe 12” to me? I do have a tendency to misjudge sizes on my ph screen. It’d be nice to see a video that shows the comparison of the weight of the dough ball and size of the finished pizza once stretched & baked.
I bet this dough would also make outstanding Stromboli & Calzone. Now that I think about it I’m betting it’ll even make great rolls for Italian Subs. Maybe there’s no need to cut the recipe in half🤔😋👍🏼
Check out his older videos on how to freeze pizza dough! Someone commented on dividing the recipe, which is what I’m going to do!
Hi Vito you're the best! I've been using your poolish recipe and I have one question, I make only 2 pizza doughs per time (about 230 gr each) for me and my wife, do I still using 5gr of dry yeast / 5 gr of hooney or should I use a little less? Thanks!!!
I am trying to figure out the ratio myself, so what do you use? Is 300g flour 300g water 5g yeast 5g honey and ____ flour for the actual dough?
Hi my friend, I’ve been watching a lot of Vito videos, normally he uses 20-30% of poolish with 5gr yeast/5gr honey or 10/10 depending on the total amount. For my pizza oven I use 230gr dough and always make 2 pizzas for dinner (total flour 270gr, 70% hydr.) I’ve been using 80% poolish (151gr flour/water and 2gr dry yeast/honey), after my whole tests this is the result that I most liked.@@Flying.riding.hiding
@@Rafael_Gottardo so are you saying use the same amount for the polish or you change it as well. Meaning are you saying you put 230 grams in your polish and then add 40 grams after 16 to 24 hrs fermentation which equals 270 grams I’m confused on the ratio part.
Vito can you tell me what kind of flour did you use for polish? Some kind of purple caputo? :)
Hey Soft and Crunchy forever!!!
Pozdrawiam z Polski. Od Ciebie nauczyłem się robić fantastyczną pizzę neapolitańską. Poolish rules!
Thanks Vito I now make impressive pizza for family and friends and they all ask for “my recipe” 😂
Hello Vito, hope you are doing great. I am living in Philippines and i just started the pizza recipe and i cant wait to taste the finished results.i will add home made pepperoni and home made smoked Kielbasa sausages with sweet bell peppers as garnishing. i will let you know. best regards and Godbless always. keep the good work.
Dude has a pizza tattooed on his wrist … his level of commitment and amount of love devoted towards pizza making should never be questioned.
Vito, can that dough be preserved in the fridge or freezer for future use?? thanks for your help
Your camera man is very lucky for getting to eat amazing pizza every day.
If he goes on vacation then I would be more than happy to cover for him.
😊
Made me chuckle.😂 Good call.
Hello Vito, what type of Flour did you use for the Polish? On the First Day 1 Liter of Water,1 kg of Flour.Which type?
Thank you very much
Nice Video - but 10g of Dry Yeast sounds alot
Because I never saw him add twice the amount in two portions.
Just needed to review from one of the older videos as we’re making some next week after not having done it for quite some time. Always enjoy your videos. Thanks very much! Ciao from Australia.
"wow its so soft, it's like I'm touching my baby"
*-editor proceeds to put the clip of him punching the dought right after he said that-*
ME: NOT THE BABY!!!!
Hahahaha that’s funny
chicken alfredo pizzas please! also I'm curious if you let the poolish come too room temp before you add the other ingredients or if you do it straight from the fridge?
Interesting question. I was wondering about that too?
I dont know the correct answers but, i have had an easier tome forming the crust circular shape when the dough is at room temp.@@saltycrow
@@wesleygrogan5318 Thanks for the tip🙂
maestro !
Mitico
Hi. After the bulk fermentation when I want to make the dough balls, can I put them back in the fridge if I’m not using them all?
Your new studio is Boom Boom! Going to make this recipe.🤩
Do you have to add the oil if you are cooking in a woodfire oven? What should I do differently to this electric oven recipe? Thank you in advance... happy new year to ypu all.
Hello Vito, you set oven to 250C but when you put pizza in oven, display shows 309C 🤔
Yes unfortunately it went crazy up 😂 but guaranteed it comes the same if you put at max temp
@@vitoiacopelli Is the flour you used Caputo Nuvola or Caputo Nuvola Super?
My dough journey gets better each time I watch this Vito! I found 00 Flour but do you recommend any flour companies?
Hi Maestro, this looks great but can it be done at higher temperatures, like 400 ~ 450°C? I have just ordered an Alfa Forni Moderno 2 gas oven and can't wait to try this recipe. Do you know the Alfa range? I hope they are good!!
❤
What temp is best for the fridge for the poolish ?