How to Manage The FERMENTATION Process of PIZZA DOUGH
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- เผยแพร่เมื่อ 30 เม.ย. 2021
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In this master Pizza video I teach you, and I revel to you all the secrets about the proper fermentation and also I explain you very well everything about time, % of yeast or poolish or Biga, temperature.. Everything you need to know about leavened and fermentation of your pizza dough is in this video. A master pizza napoletana at home or business, hope this was helpful for you I ask only if you can share with friends and like it.
The recipe in this video is :
Poolish (300ml water-300gr flour,5gr yeast, 5gr honey)
100ml water
10gr salt
300gr flour
Thank you so much love you all every week 2 videos
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Italiano
In questo video di Master Pizza vi insegno e vi svelo tutti i segreti sulla corretta fermentazione e vi spiego anche molto bene tutto sul tempo,% di lievito o poolish o biga, temperatura .. Tutto quello che c'è da sapere sui lievitati e la fermentazione della tua pasta per pizza è in questo video. Un master video della pizza napoletana a casa o per lavoro, spero sia stato utile per te chiedo solo se puoi condividerlo con gli amici e ti piace.
Grazie mille vi amo tutti ogni settimana 2 video
Arabic
في فيديو Master Pizza هذا ، أعلمك ، وأستمتع بكل الأسرار حول التخمير الصحيح وأيضًا أشرح لك جيدًا كل شيء عن الوقت ، نسبة الخميرة أو البركة أو Biga ، درجة الحرارة .. كل ما تحتاج لمعرفته حول المخمر وتخمير عجينة البيتزا في هذا الفيديو. بيتزا نابوليتانا الرئيسية في المنزل أو العمل ، آمل أن يكون هذا مفيدًا لك ، ولا أسأل إلا إذا كان بإمكانك مشاركتها مع الأصدقاء وإعجابك بها.
شكرا جزيلا لكم جميعا أحبك كل أسبوع 2 فيديو
Spanish
En este video maestro de Pizza te enseño, y te descubro todos los secretos sobre la correcta fermentación y además te explico muy bien todo sobre el tiempo,% de levadura o poolish o Biga, temperatura .. Todo lo que necesitas saber sobre la fermentación y la fermentación de la masa de su pizza está en este video. Una maestra de pizza napolitana en casa o negocio, espero que esto te haya sido de ayuda solo pregunto si puedes compartir con amigos y me gusta.
Muchas gracias los amo a todos cada semana 2 videos
Russo
В этом мастер-видео о пицце я учу вас и раскрываю все секреты правильного брожения, а также очень хорошо объясняю вам все, что касается времени, процента дрожжей или пулиса или бигы, температуры .. Все, что вам нужно знать о закваске и ферментация теста для пиццы - в этом видео. Мастер пиццы napoletana дома или на работе, надеюсь, это было полезно для вас, я спрашиваю только, можете ли вы поделиться с друзьями и вам понравится.
Большое спасибо люблю вас всех каждую неделю 2 видео
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If you need to understand the pizza dough this video is the most complete video on internet regarding the fermentation and leavened time of pizza dough!!!
Thanks Vito! The room temperature in my country is usually around 86F, that means the time I should let the dough balls rest is shorter, any recommendations on how short? Just 1 hour maybe? Thanks again!
You should give us the receipe in the description because sometimes you forget details. This time you added 100g of water after the poolish and you added flour without mention of the quantity.
Perfection 💯
Very informative video thank you
hi, where did you get the dough box? ty very much.
Wish I was young and had the opportunity to attend some classes of Italian cooking from you. I am old. retired and now have time to learn new recipes...I adore your way of explaining things to us. Thank you very much...Wish you were my grandson.
You can adopt me haha. I make pizzas in a vegan restaurant
Sir, breaking news!!! It’s never too late!!!
Don’t let age stop you
You've come a long way Vito! You've done so much work to make yourself more clear for the people. I love your passion. Big love to you and your channel!
Vito you are a legend. No one has done what you have done for the pizza community. Offering professional skills and knowledge but serving it up in a easy to digest way ! And free. Thank you. Having a pizzeria in Connecticut. I appreciate and understand how hard that is.
Pizza community?...
@@djo-dji6018you read my mind lol
It's unbelievable how patient and clear you are in your videos dude. If by chance (impossible) someone doesn't get an almost perfect result, dont worry that def if it happens it's not your fault...
Vito, you are the best teacher of all the phases of Pizza. From the preferment (Poolish or Giga) to calculate how much dough for so many Pizzas to mixing and shaping and resting times between each process to cooking in a Pizza kitchen, Pizza on the patios to the home cook in his oven at home. You cover it all like no one else. I have been making bread and pizza for years now, but both my bread and Pizza products have improved greatly due to your videos. Thank You, MAESTRO
This one of you best videos recently. You speak very calm and clear here. Keep it up
Very helpful. Dough making was always very difficult for me but after a few of your videos I have been able to make the most beautifully soft, smooth and stretchy dough. Thank you Vito!
Videos like this are why I got the Masterclass. I cannot wait to get into it. My kids are excited to make pizza together!
Thanks for everything you do Vito!
I've learnt so much from watching your videos. Great job, Vito! I can feel the sincerity since you don't keep secrets from us. Sending love, all the way from South Africa. Hope your channel grows
Chef, I can't thank you enough for all the little very important things you have told us in the pizza-making process. It makes so much sense why these things such as fermenting timing and how much time and the use of how much poolish to flour (00) it really has enhanced my pizza making to store-bought pizza, but the difference is price, and I am getting exactly what I want on my pizza. You have a GREAT CHANNEL. your little girl is a darling and perhaps we can see more of your sister too making pizza with your brother and the family. I know your location well and I went there but you were not there, hopefully, the next time I will get to meet the MAESTRO. Chow
I’ve been watching you and using your method since 2018 ... and every video is simply great !! And my pizzas are getting better ... every time I’m baking Im getting more satisfied because your method is the best!
This video is really conclusive and inclusive 🤗 has all the science of pizza in one place !
Trust Vito guys he is truly a great man with big heart and giving us a lot of knowledge !!
All the respect to you Vito 🙏❤️ grazie mille
His enthusiasm always makes me smile
Auhhhhh! It's 10:00 PM in Antigua West Indies and I just took my pizza, made as instructed by Vito, from the oven. The first bite was "outstanding." BEST PIZZA I HAVE EVERRRR MADE/ HAD. Every process was absolutely enjoyable. My life is indeed changed. Thank you Vito. God bless you and your family.
I've been making pizzas for my family for years after being inspired by your videos. Last weekend I did a pop-up and sold out within hours. Thanks, Chef!
Congrats on doing your own pop-up! How did it go? Did you have family help? Thanks
@@David-we3sb Yes, I did the cooking and prep and my younger brother did the boxing and money. I've received around 50 direct messages on FB for details on the next pop-up.
Where you from your name sounds llanito ?
@@dylancarrillo3431 I would love to do this once my pizza skills are up to the the next level. How did you cook the pizzas for the pop up
@@dylancarrillo3431 What do you mean by "pop up" ? I'm not native English speaker
Good day Vito ! For more than a year I have been watching your channel and at the same time I continue to receive new information. Thank you for sharing your knowledge. Your content is unique and authentic. This is a big deal to popularize the original Italian cuisine, in particular the preparation of pizza to the whole world. I am from Ukraine and I cook pizza at home according to your recipes). Thank you !
I have used only this dough since I found your channel. Everyone cannot believe the quality and flavor of the dough. It makes pizza night even more exciting, starting the process 2 days in advance.
You are very serious in this video.
However I also think that this is one of your best videos of all time. Best explanation ever. Very clear, very well explained.
Amen!
And I have nothing to do but to agree!
Pizza University, I took notes.
Vito, your love, passion, and respect for the dough is infectious and inspiring. Thank you for sharing your mastery and expertise. I always enjoy watching your videos!
Thank you for helping us making the best pizza, focaccia and bread at home ever!! We love you!! God bless you and your lucky family!
Some videos are pure gold. I’ve watched this a few times over the years and continue to pickup new information as my pizza skills improve. As my experience grows, so does my ability to understand more nuances of fermentation. Thanks Vito!!
I like how this is more like your first videos. More calm. And explaining. 👌🏼💪🏼
this is exactly what I thought. very well done Vito!
Cant wait.. such a critical step that varies so easily.. thank you
Thanks Vito I can't wait to get started on my first pizzas using your recipe and knowledge.I love sour dough for flavour so the double ferment method sounds just right.
Your videos, including this one, are so incredibly helpful for someone new to pizza making!
It was a great lesson.
During the Covid I was waching all your films - now I've got my own pizzeria because your video. Thank you for that👊
Really!?
haha, same here.
i am about to open up in one month i hope.
First as a pop-up place and see how it goes.
Everybody loves the pizza's so far!
Blocking the first fermentation (in italian "puntata") with cold, also allows amylases (alpha and beta normally occuring in the wheat flour) to continue their task - because they're only mildly inhibited by cold - of breaking down starch into more simple sugars which in turn can 1) fuel your yeast for a better second fermentation (or in italian "appretto"), and 2) make your product more digestible.
Hello. You seem to know a lot about this process. Would you be able to help me out? Let's say we use flour X with W rating of 280. The manufacturer says that his flour rises within 6-8h. I've seen people proofing pizza dough for up to 72h (e.g. 6h room temp. mass, 2h room temp. balls, 60h fridge balls, 4h room temp. balls). Given this information, how do you calculate the times of room temp. and cold fermentations? How do you compare that to the information given by the flour manufacturer? Thanks in advance!
@@maciejtomczuk6297 trial and error. Once you have your numbers, they will change at different times of the year depending on humidity, temperature, and other factors
Where I can found more about this info? Any book you can recommend?
Always great to learn from a Master.
I was a Pro Chef for 25+ years in mostly fine dining..
I never made pizza..
I have not been satisfied with my pizza dough.
I wanted dough like the pizza parlors my Italian neighbors had in their restaurants in the 60s-70s...This is the key!
Great service to the public Vito!
Amazing Vito! I've used your basic home/dry yeast Pizza Napoletana recipe 3 or 4 times now, and each time I improve. Can't wait to follow the steps from this video, no doubt it will bring it to a new level. Thank you so much!
This is helpful. Thanks.
Next time, can you make a over-proof dough and show us how you "repair" it, how long to wait after reshaping and ready to be used again, etc.?
VITO, you are the best💐💐💐
From IRAN 🇮🇷 I say thank you GREAT MASTER
درود بر تو
Vito is the MAN! You can make a truly successful business with Vitos tips. This man is sharing his secrets one video at a time. God bless you!
Vito is always for the people! Thank you so much
Hello Vito ! I've made pizza from this recipe and its just perfect. Even day after its still soft and tasty. One thing i done and i can recomend for those whou making it at home ( i have the oven that highest temperature is only 230 C ) is to first put the pizza with souce on a pan and cook the bottom like 2 - 3 minutes on stove under the cover. The bottom will be crispy, the crust will rise.Then you put it to oven with grill and fan on for also 2 -3 minutes until crust is nice and brovn . Of course you also add ingredience on pizz when its in oven. This way you dont even need a stone and preheating it for and hour :)
Thank you for doing this , you are the only one who could explain it so well!
Ciao Maestro,
Vito, I have been watching Your videos since you had something like 20K subscribers. You have helped me tremendously with my Neapolitan Pizza Journey. I want to say huge Thank You. And to Add, Your presentation and explanation skills have become so much better from the time since You started. I really like to see how You are growing and developing as a TH-camr and Trainer.
Thank You very much for sharing this information with the world.
been following Vito for many years now, since I bought my brick oven 5 years ago.... Vito has sooooo much knowledge and information, thank you my friend
Great video Vito! Can't wait to see the next one!
Nearly 500K subscribers!! There's a lot of good pizza being made out there now!!!
My thanks and appreciation for your unselfish attitude in sharing your expertise. Good Bless and more power.
Thank you for all the tips, I've been improving my pizza in the last 3 years and your video helped me a lot.
fantastic as usual!!!!
Yann from Val d'Isère in France
Vito, you are the Best! Good luck Maestro ;)
Que Bien! Gracias Vito, very good explanation. I did t know i could "re-ball" the dough when it was over fermented eg when it becomes square and has massive bubbles
in it. Thank you and good luck!
Love to see someone with passion! Thank so mucht can't wait to visited Italy this summer!
I just to work in pizza place in San Diego and Tijuana and I already knew how to make pizza! But whit your Videos tips and advices ! it's another level 🙌 (still learning English 😅) thanks Vito. Saludos desde Tijuana México !
Come to meet me on the 4th
Saluti dall'Estonia. Pizza is one of my family's favorite foods. I always cook it myself. (My name is Victor. nice to meet you) 😉🍕
This is amazing! I was looking for more information about fermentation and you really helped me with this! Thank you.
Vito, your enthusiasm and passion for making pizzas is absolutely amazing. I have been chasing the perfect pizza dough for a long while without any major success, then I found your channel and now I'm making first class Napolitana pizzas. Thank you so much for all the information and keep those videos coming for a long time! Grazie signore and cheers from Sweden!
PS: You should change one of the colors for the lighting in the kitchen. Keep the red lamp, keep using your white shirt and then change the blue lamp to a green one instead, so you get the colors of the Italian flag! ;)
Vito, grazie, grazie, grazie! Please stop excusing you for teaching us how to make real neapolitan pizzas! You spend so much time, so much energy to improve us! I learn so much from you! Thanks for sharing your experience, your skills! You're the maestro! 🙏🙏🙏 Cédric from France
The greatest pizza channel ... ❤️🍕
Your comments at about the 15 minute mark are perfect... I'm opening up a pizza place in my hometown and we're serving Vito's recipe! Thanks for all your time and knowledge!! You'll have to come by sometime
I live in the US and I love using your videos for bread and pizza. You are a professional 👍👍
Vito!!! Your videos are very inspiring!!! Everything I know about Pizza I've learned with you! As you always say, pizza is a serious thing!!! Hehe... Is a life style!!!
I repeat that loudly every week when preparing my dough “ pizza is a serious thing” with our hero’s accent
Thank you Maestro Vito for doing this video. Fermentation is one of the things I am having difficulty with on my homemade pizza. I will not be able to watch the live video but I will watch tomorrow. Thanks again.
Thank you for sharing your "Professional" Methods and being so incredibly passionate about your "Craft."
The "Poolish Method" is a game changer!!
It's crazy how the dough evolves.
Patience and observation creates and incredible dough.
Truly worth while.
Thank you.
Found this video the other day after struggling to make good pizza for a while now. Amazing! The poolish works so well. Most recipes use a drier dough but increasing the hydration and using the poolish makes it so easy for me to stretch out the base. Thanks Vito!
Hallo, welche Hefe haben Sie genommen? Bitte
This was the best video yet, as far as educating us about the whole process of fermentation. Best explanations of each step and very easy to follow. I learned so much! Great job! Thank you❤️We all really appreciate what you do. I know it’s a lot of work involved.
C'est possible d'écrire la recette en français merci d'avance
People like u are rear maestro you share legit technics for free that i had to study in bakery & patisserie school.god bless you.im really enjoying your videos cs its like i watch myself. passionate and crazy for pizza not just for the taste but with the process of making it too.im from Corfu Greece an island next to Italy . I really hope one Day ill meet you in person.much love ur from me to you and your family keep rocking and thanks for everything you share with us!
He’s absolutely right! Humidity heat cold place a lot in how are used performs. It’s very hard to pinpoint precise times due to the varying locations of his viewers. I hope people don’t get too frustrated with him he is a master!
Could you show what over-proofed dough looks like? Also, what temperature should the dough ball be when it's ready?
Hi Vito, I really apreciated you smooth way of explaining this video. What happened to you??? No kidding, it was great, my family thanks you for having great home made pizza ever. David from France.
Thanks so much Vito for your precious tips. You're so generous and kind. I'm gonna try that poolish recipes. 😉
Vito!!! You are a PUre soul with so much passion. Thank for transffering from your passion to me and motivate me do my job.
Bravissima!!
I did prepare poolish for tomorrow. It's in the fridge now waiting. Pizza Day all day 🤤
Vito, do you have a video to teach us how to do natural fermentation, I am in a mood to avoid quimicals...
Thank you Vito, to go step by step trough the proces. I'm going to try it. Thanks and be blessed.
Thank you i just started making my own pizza dough. This was so helpful for measuring and understanding how to time my prof
Vito can you please tell us what type of yeast have you used in this video Fresh or Instant dry yeast ?
Vito, every video you do - when it cuts to the intro it cuts out the ‘wel’ of ‘welcome to the best pizza channel’
Good job, Vito!!!!! I just bought a pizza oven for the kitchen and am determined to learn how to make good crust and pizza...you are so positive...I appreciate your enthusiasm and expertise.
I really enjoy watching your videos, i use your techniques as the foundation to all my pizzas. Good effort thanks :)
Ciao Vito!! Great video as always. I am a bit confused as it’s the first time I see you adding water into the polish! I have been doing polish with equal amount of water/flour so for each pizza ball 100g flour and 100ml water for the polish. Then after the polish was done I would be adding 50% of flour into the polish and then done. So my question here, how much % water is added into the polish? And also the % of flour added, is it 50% of what was used to make the polish? Thanks and keep up these videos
Ocq l o adosó wln
Dc
Awesome video Vito ...just one question, You said that 100% Poolish does not add water in the refresh (next day), but you added water in this video after calling it 100% Poolish. I know that all Poolish must be 100% hydration, but what exactly does 100% Poolish mean for the overall recipe?
Are you still waiting for the answer...
This is a really good and important video!! Thanks a million Maestro Iacopelli! Love from Sweden! 🍕🍕🍕
ciao from Algeria 🇩🇿 bravo ! and thank you for the tips
Ciao Vito. Another great video explaining fermentation however I’m still confused about poolish percentage. You say that if you just add flour to the poolish that is considered “100%”. So if you at the water like you did in the video, that becomes what percentage? And then how do you calculate poolish percentage depending on proof time? This is the most confusing thing they no one seems to clear up. Grazie Vito!
I have a question, if it’s over proof do we have to remove the air before making the dough balls? I noticed that when it’s over proof it has a lot of air inside it that when I remake the dough balls it kinda messes the process as it’s not smooth when I reshape it. Is it because I’m using too much yeast?
Edit: Fixed my grammar
yes you degas then reball.
Thank so much for all your great videos! Fun and informative -- I use your double fermentation method to make dough every week and its great! Quick question: I like to make pizza for my family on Friday evenings, but now I don't have time to proof the dough balls on Fridays. Would you recommend that I go through the process of making the dough earlier in the week and then freeze the dough balls, or can I let the dough balls proof in the refrigerator from Thursday night to Friday night? Thanks!
I just learned what poolish is, this video was incredibly helpful!
Can we make pizza dough from maida( common all purpose flour in india)
Hello Vito,
Thank you for those advices, so helpful for the furure !
One question :
You are talking about the amount of water :
400ml = 4 pizzas
500ml = 5 pizzas
...
But what about the amount of the flour ?
Thank you very much !
Always x1,5 - this keeps it at 66,66% hydration
Correct
@@vitoiacopelli so for 400 ml water you need 600 g of flour?
@@michaelhierner1543 so for four pizzas you need 400 ml water and 600 g of flour in total?
@@rexleonis6943 Correct !
Hey Vito ! Your videos are very helpful and I like it .I love doing pizzas .Thank you . 👌😉
You are amazing your videos have changed my life seriously.. thank you from the bottom of my heart.. keep going i wish you the best !!
Last week I followed the poolish instructions in another of the videos but the dry yeast ended up dead.
Would be nice knowing how to recognize it as well as what's the difference with the fresh yeast.
That’s good idea for my next video ;0)
@@vitoiacopelli while I have watched quite some of your videos, maybe I miss one for spelt flour or other 'healthier' or without gluten alternatives. I mean spelt is likely more difficult to do high hydrarion with. Just another idea in case you have not done such a video.
Wonderful, 🙏 thank you ❤️
maestro, i live in a place where it is very hot, 40 degree centigrade, how much time will my dough be ready,
The best home-oven pizza dough and method! My dough balls do tend to overproof, and left-overs/saving some for next day forgetaboutit, it will be a slimy slap of dough, and re-balled dough just doesn't get quite as fluffy and airy as the original ball, but for use that same night, time it right, and the dough is amazing.
Loved this video Vito! You are really a gem in the pizza world and youtube.
Vito - I read about the "60 rule", meaning the temperature of flour, water and air temperature must be 60 combined. So for example the outside temperature is 22 degrees (celcius) and the flour is 20 degrees, then your water must be 18 degrees so they all add up to 60. What is your opinion?
In France we usa the rule of 54
So what were the exact measurements for the dough ? Would be soo helpful if you could put them in the description :) 🙌🏻
Sometimes I wish Vito would be more ‚scientific‘ in terms of documentation and details.
Most food youtubers now put the receipe right on top of the descripton.
no offence✌️
he made tons of videos about it before, check em
He has plenty of videos about how to make various types of dough, this video was just about fermentation - nothing else. Just take a look through all the videos on his channel, I guarantee you will find everything you ever wanted to know about making pizza and many things that you never knew you needed to know!
@@luudest this video isn't about the dough reciepe. This is about identifying the perfect point of fermentation. Vito has plenty of videos about the dough and the reciepe he recommends
this video isn't about the dough reciepe. This is about identifying the perfect point of fermentation. Vito has plenty of videos about the dough and the reciepe he recommends
Thank you for this video my family and I are starting a small pizza business and your videos has helped us.
Very honest Video 😊🙏🏾 it cleared so many long clinging doubts. Thank u from the bottom of my heart 🌷
If I make a batch of pizza dough balls how long can I leave it in the fridge before it goes bad? I make one pizza a day and I usually make about 6-7 dough balls per batch
Unfortunately, he doesn’t say😢 i know people keep it for a couple days, but I haven’t tried doing that
Vito, ho una domanda. Quando tu parli di lievito, è sempre 5gr di lievito fresco o lievito secco? Grazie!
I think 5gr of fresh yeast (lievito fresco)
@@kucki123 thanks man! Yes, instant dry yeast is maybe too much 5 gr haha
You're great Vito!! By far the most informative video around💪💪
Very useful video. Lot of learning point have in this video. I’m a learner of the Italian pizza and this video is best one ever I watched. Lot of thanks to you for such a great work 👍👍👍
When the dough is at the right point of fermentation, can I then freeze it to make in the future?
No you can freeze it before fermentation
Vito, you are hilarious! You made a mistake calling the flour water, and then in your subtitle correction you still called it water. Made me laugh. Great video though!
Omg serious I was at sleep when I was doing editing 😂
@@vitoiacopelli hahaha, it happens. Love your videos man. I think I've seen them all now. I've become a Neapolitan pro thanks to you!
Love from gales🏴 made 5 pizzas yesterday and my family are in love, thank you
It’s so cute how an italian speaker struggles that much to explain his expertise in English! As a portuguese speaker, I totally understand him! An yet, Vito is the best pizza teacher ever❤️! Thanks a lot master! Love from 🇧🇷 Brazil!