What pizza dough you make? Poolish , Biga, autolisi, double fermentation or direct?

@amossacrene1792

3 жыл бұрын

What a lot of people ask for is how to achieve good consistent leoparding on the crust without too much browning. This is what I'm currently trying to achieve. I'm doing a 72 hour cold fermentation but I also do a poolish canotto style which I'm happy with both. Nice light dough with lots of character and flavour. I just want to understand what causes the spots and how to control it. I trained to be a pizzaiolo on the Costa smeralda as a young boy and watching your channel took me back to my youth. Thank you for that.

@mustaphacd

3 жыл бұрын

Poolish, and sometimes BIGA

@callmehank88

3 жыл бұрын

36 hours poolish... 36 hours large dough ball fermentation...2 hours small dough ball resting. Ooni Koda 16....80 seconds pizza. Soft & Crownchy!!!

@nopifa

3 жыл бұрын

Sourdough pizza!! 85% “00” Flour 15% Semolina 65% Hydration 20% levain 2.4% Salt 1hr Autolysis 3 stretch and fold every 30min at 27°C 3hr 27°C fermentation 48hr-72hrs fermentation 4°C Cook at 400-450°C 60-90sec

@om3othx-679

3 жыл бұрын

I make 100% biga it’s so much superior to any type of dough I made (poolish, direct dough) The reason is that all flour is fermented perfectly and very digestible, airy, soft and crunchy

Poolish: • 300g water • 300g flour • 10g yeast • 5g honey Dough: • poolish • 700g flour (type 00) • 400g water • 25g salt • olive oil (tsp, to grease the ball to prevent drying) 1. Make poolish a day before 2. Knead and make a ball out of water and flour, rest for 1hr room temp to autolyse 3. Add poolish and mix with the dough ball and knead 4. Once incorporated, add salt and knead more 5. When satisfied with the result, start making a ball while greasing the ball a bit with the olive oil so it does not dry out 6. Put the dough into a greased bowl and into the fridge for 6hrs minimum 7. Make 6 balls and rest covered for 2-3hrs room temp

@tendue0726

3 ай бұрын

Thanks for writing up the summary. Greetings from Hong Kong!

please man, u need to make t-shirts that say "SOFT AND CROUNCHY!". I Love your videos, that sentence needs to be your catchphrase! :D

@simonbond951

2 жыл бұрын

My wife and I would 100% buy this 😂

@Cannaroct

2 жыл бұрын

Soft-e 😋😊

@Jordan-oc7hu

2 жыл бұрын

I agree. He’s missing out on soooo many merch sales by not doing this 😅

@johndougal6298

2 жыл бұрын

I would personally go for something like "Soft and Kraunchee". Long time fan, would buy that t-shirt in a heart beat :)

@aronchas

Жыл бұрын

No no no, it is: "saft nd craounchyy" And wall ahhhh

Ok, I tried your method , but I limited the time of rest for the dough because I live in a very hot country ( middle east), I prepared the poolish and the the other dough at the same time first thing in the morning , cooked the pizza for dinner, and the result is SPECTACULAR, honestly, this is the best pizza I ever made WAWWW 👏👏🙌🙌🙌🙌 bravoooooo mille grazie maestro!!!

@boumezanouar

2 жыл бұрын

Same problem here! i am really struggling with high hydration dough ,the weather is very hot in summer any tips especially with stretching the dough is sticking

My love for making pizza is always growing whenever i watch your tutorials! All of the pizza techniques are worth it! This channel deserves 1M subribers and more!

7:09 The appearance of the magic cup. 8:23 The magic cup goes wild!

@jonathansessay7607

3 жыл бұрын

I was about to comment on that... wtf happened there??

@vitoiacopelli

3 жыл бұрын

Hahahhhahaha it’s the wind

I absolutely adore Vito’s passion for making pizza. I have learned so much just by binging on his videos. Now I realize that good pizza is ALL about the crust. Period. And depending how YOU like ur pizza crust , crispy, thick , airy, it all depends on the hydration. I have been looking at this all wrong. I thought it was just about the yeast.

Been experimenting with many recipes…Vito,termigniani, pro recipes.I extended the period of last resting, and created the best home made pizza you can imagine.Congrats Vito you are the best!

I've been making pizzas at home for ~10 years now and just tried this dough recipe. It's by far the silky-smoothest, soft dough I've ever made - yet the gluten is so strong that it started causing my Famag spiral mixer to bog down during the end of mixing! Thanks for the awesome recipe and channel!

@aspjake123

Жыл бұрын

Time for a new mixer!

Outstanding as usual.thank u soooo much

Man how I would like to spent one whole day in your company, just making some doughs and pizzas. You really brought me to another pizza making level. Wish you all the best masta' Vito. 😊😊😊

Another fantastic video with great teaching moments. Looks delicious

I used this technique yesterday. This was my first VITO attempt and I think it came out very nice. Mixing the polish and the autolysis is messy process. Definitely follow the tip to let the ball rest for 10 mins. My dough had come together but wasn't smooth. After the rest, two folds and it was perfect.

Tried this variation last night and was really good but think we prefer the standard recipe with the Poolish. It was very stretchy but a little more difficult to handle due to high hydration. As always very entertaining and useful video, many thanks!

Double fermented poolish 100% all the time for my best pizza and bread. Humble amateur here, but so happy with my work. Thank you Vito. Seriously bro, WOW! 🤟😎🤟

Thanks Vito! Great tips on pizza dough. I made the Autolysis style. Oh man! I though I died and went to pizza heaven! It rose more than the other recipes I tried of yours. I think I am getting better at this also. I had friends over and they absolutely loved the pizzas! I’ll never eat out and the chain pizza places again.

I've watched a ton of bread and pizza videos and this is a fantastic method! Autolysis is essential in sour dough, but it makes so much sense in pizza!

Would love to see you and your father side by side making pizza.

Best pizza on the planet! Since i've started following you, i cannot make a bad pizza! It's just the stretching im bad at, but it's all about skill :)

Thank you very much Chef!!! Your explanation is easy to understand and follow. This method takes time but the result is amazing. Cross my fingers (and toes :p) that my pizza will look that good too.

Super, wie immer! Danke!

Fantastic as usual. Grazie Vito.

gotta try this! thanks!!

This guy is amazing. Entertainment and instruction. Perfect balance

You're the king of the pizza. I love this

I make with poolish. Your videos teached me how can i do pizza. I must try with autolysis to it looks fantastic. You are the boss and king in the same time.

Hello chef Vito, thank you for telling us the secrets of preparing pizza like professionals. I would

Verry nice! Love to everything....

That plastic cup magically moved by itself at 7:09 😁

Your simply the best better than all the rest.

Muito bom. Parabéns pelo vídeo nota dez. Aprendi muito com você.

Your excitement for pizza is wonderful. I love this channel!

I have to say that there are so many successful Pizza places that han g in there with sub-par pizza producing disciplines compared to what Vito offers. I'd be happy to pay double their exorbient prices to get Vitos expertice involved in their process. Thank you Vito... You are a true pioneer in the realm of teaching the peoples how to make the best pizza ever. Gratzi!

Best pizza channel indeed, you put so much love into it

You are realy best pizza charnel !

Thanks maestro Vito for share your knowledge.🙂

Amazing!!

Fantastic. Next level.

Thanks!

Отлично!

Hi Vito! Do you have ever bad days? You give so much positive energy from screen. 😊🙏 Everybody need share this channel, because if somebody dont love pizza - after this, he will pray for the pizza's

@timbaa9199

3 жыл бұрын

Greetings from Finland! Hope so maestro visit here some day

Hi how are you i am just trying to learn to make pizza and also i like calzones too so i am trying to watch your videos to learn i made like a poolish yesterday and today trying to make my pizza hopefully it works out for me. also i am from Australia but don't know how to make it i know many say its very easy but i have failed before.

You teach me how to make pizza. Now I have to build a wood hoven for a better result. Thank you, you're the best dude.

Wow Vito big like 👍🏻👌 The pizza is fantastic Though it's not easy to work with autolyse and poolish together but it's worth it. What we could also do, is keeping like 10% of flour till the final mix. This makes the pre dough more hydrated, so incorporating poolish is easier. The remaining flour are added at the end with salt and oil. Do you agree with this ? 💖

you're the best Vito! keep it up

The magic is with 70% hydration. Hard to work with but worth practicing. I'm still not there, but it's nice to know what I'm aiming at. Thank you.

Best pizza teacher ever. You are great dude thanks for this

Wooow, magnifique, excellent, bravo...👏👏👌👌👌

Thanks Vito for showing me how to make Napolitan pizza dough! I recently bought an Ooni karu pizza oven and use the poolish method. They come out very nice every time, really the same as in Napoli. Thanks and please continue with these fun and educational videos.

Incredible.

I love how you put 110% love to all of your pizzas. The pizza looks GOOOOD

thanks vito for another awesome pizza and thanks for another great video.

poolish and double ferm thanks vito u r the best

Master Vito Iacopelli, number 1 in the world !!!

@migueloazem5829

2 жыл бұрын

Você também é sensacional !!!!!!!

@bertoldoborn

2 жыл бұрын

Número 1 👏👏👏👏👏👏👏👏👏👏

Soft and craunchy 👌

@BrunoCrocco

3 жыл бұрын

in the same time!

@Abc-we4ry

3 жыл бұрын

Perfectly

Grande Vito! always keeping it real and bringing it to the next level! AWSOME !

You just made my day!

you make it look so easy! a true master at your craft

Oh my god, it is so nice. Thanks for that video. Greetings from Germany.

Glad to see that you're testing this out.😁

Você é incrível. Nota dez 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏

Your pizza result always satisfy

Preciosa 🍕

fantastic Vito

Awesome Vito

"I want to do it by hand because not everyone has a mixing machine". You are amazing my friend. Simply amazing 👏

la tua ricetta è la migliore che ho provato. i miei figli ne vanno matti e chi l'ha provata è rimasto a bocca aperta come una cucina casalinga fa una pizza perfetta come nel forno a legna!!! saluti dalla Grecia!!! ΕΙΣΑΙ ΜΕΓΑΛΟΣ ΜΑΣΤΟΡΑΣ!!!!

@vitoiacopelli

3 жыл бұрын

Fantastic thank youuu

The perfect pizza and the best master

lovely pizza soft and crunchy.looks yummy very yummy dough.🍕👌🥰

Got to Love It, and a new type of dough too!!!! Very Nice!

Bravo!!!

U r the Man VITO❤❤❤🤘

Hello. Thank you for sharing such knowledge. One quick question. I plan on making around 15 Napolitean pizzas on Saturday night. It will be around 2,5kgs of flour in total (Poolish + Autolyse). Poolish will be around 750gr Flour/ 750 gr Water / 12,5gr honey Should I stay with the 10gr of dry yeast or should I increase it proportionally? For autolyse, it will be 1,750Gr Flour and 1050 gr water / 62 gr salt / 35 gr olive oil Many thanks !

I can not wait to see this new upload created by love and passion in making Pizza and Dough by our Host. Yahoo

@vitoiacopelli

3 жыл бұрын

Ho yessssss

Kudos! Fantastico! Hello to Papa Iacopelli. Always nice to see the family.

Its amazing!!! ❤

Soft and counchy 😃💙💙

Bravo Vito, cuanto estamos aprendiendo con tus videos , gracias, gracias, gracias!!!...Un saludo desde las Islas Canarias....

Hi Vito. Master of pizzas! Im starting to learn italian because of you. So you are not only masyer pizzaiolo you are moving people to increase our talents. Grazie!! I have another question. The use of the Autolyse with biga or poolish is what you prefer?? Yes or no?? 😃🍕🔥

Some month ago you said you don't know autolysis! Cool that you try some new things by yourself! Poolish wins 🍕💣

@vitoiacopelli

3 жыл бұрын

Because it’s very hard to explain, but definitely I know what is it :0) I explain it in this video

Fantastic! You are the best. You make me happy every time I watch to learn more.

It is so good to see your padre. He's is a good man cause he has such a wonderful son.

Final baking pizza dough unlike the 70% hydration 😂so softy structure and big bubbles on the dough

God bless you man you are very generous!!!

Chef Vito l am going try it thank you for the recipe from Malaysia

Hello Maestro Vito :) You brought real pizza experience into my life, thank you :) Two questions about this dough. Isn't it too soft? How does it compare to your other recipies for "best pizza dough for house"?

@plszuts

Жыл бұрын

Watching this video I would say the “best pizza dough for the house” is a little easier and more time economic. I’ve been using that for some weeks now and it’s great. You just do the poolish the night before, put it in the fridge, take it out 2 hrs before you would like to bake your pizzas, make the dough, leave it for 30 mins then make the balls and let them rest for 1,5 hrs. In the meantime you can prepare the toppings and that’s it. Easy to make the dough and you can plan ahead.

Watching your video always make me hungry. Its magic.

Good that I already have a poolish in the fridge, ill try it tomorrow 👌

Complimenti signore per quello che fa e grazie mille che condivide le sue esperienze con il pubblico.. Ha un nuovo iscritto e un bel like da parte mia con tutto il cuore.. Tantissimi auguri da parte mia e in bocca al lupo.. Tanti saluti da un albanese che ama tantissimo l'Italia

i like to dissolve salt in water first in my mixer then just add the flour next don't mix to much just a minute then i just let it sit for 30 min. the flour will absorb the water an then i add my yeast or polish .

I've got a question regarding the pizza dough trays, I've just bought a standard commercial pizza dough tray and something I noticed is that it doesn't really help the dough grow unlike the cling wrapped trays. is there a tip or trick that you can suggest to seal the tray better.

Until I seen your channel I have never heard of poolish. It is never mentioned on the many cooking channels I have watched. What is the purpose and is it really needed to make good pizza dough. Also, I wonder how many pizzerias use poolish. Thank you and I am truly intrigued by poolish.

Que bien que te salen las Pizzas, se nota amor cuando las haces. Ese queso Napolitano tiene que estar riquísimo. Felicidades. Saludos desde España.

Great video best part was your Padre at the end with the Italian music love it

Thank you for your fantastic Vito we always love to learn new techniques of cooking but I must say At 7:08 it seems you have a little spirit helper it moved the cup out of the way for you 😂🤣

Vito, personally i appreciate what you do to share people what you know thats graceful 🙏 I follow your channel and your method but i have some problem My pizza gets some big bubbles and they burn in my gas oven, also my oven is very hot 400 C What you think?? Thank you ❤️

Awesome

You put so much love in your videos....u r one of a kind pizza master

I made this today for dinner and my god. Best pizza ever

cool ...from buenos aires