How to Make Perfect Pizza Dough - 72 HOURS FERMENTATION
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- เผยแพร่เมื่อ 18 พ.ย. 2019
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ECCO A VOI COME FARE UN'IMPASTO PERFETTO PER LA PIZZA NAPOLETANA E NON A 72 ORE DI FERMENTAZIONE
RICETTA COMPLETA
- POOLISH 10 KG.
- 825 GRAMMI DI SALE FINO
-20 KG. DI FARINA 00
-10 LITRI ACQUA TEMPERATURA AMBIENTE
PROCEDIMENTO
-1 PREPARARE IL POOLISH A 16 ORE NEL FRIGO
-2 METTERE 10 L. ACQUA, INSERIRE IL POOLISH
-3 INSERIRE 10 KG FARINA E IMPASTARE PER 5 MINUTI
-4 INSERIRE IL SALE, SUBITO DOPO INSERIRE LA RESTANTE FARINA ALTRI 10KG. E FARE IMPASTARE PER 20 MINUTI
-5 USCIRE DALL' IMPASTATRICE E FAR RIPOSARE PER UN'ORA SUL BANCO MARMO
-6 FORMARE I NOSTRI PANETTI DI PIZZA
A QUESTO PUNTO IL NOSTRO IMPASTO VA FATTO LIEVITARE PER 8 ORE A TEMPERATURA AMBIENTE.
DOPO AVER FATTO LIEVITARE, METTERLO IN FRIGO PER 48 ORE A FAR FERMENTARE, QUINDI A QUESTO PUNTO AVREMO CIRCA 64 ORE INCLUSO IL POOLISH.
PRIMA DI USARLA DEVE ESSERE USCITA DAL FRIGO PER ALMENO 6/7 ORE A TEMPERATURA AMBIENTE.
E WALA' ECCO A VOI UN IMPASTO A 72 ORE DI FERMENTAZIONE SPERO, CONDIVIDETE IN TANTI E LASCIATE UN LIKE E VI ISCRIVETE A PRESTO CON MOLTI ALTRI VIDEO DI PIZZE.
ENGLISH
HERE YOU ARE HOW TO MAKE A PERFECT PIZZA DOUGH FOR THE NEAPOLITAN PIZZA AT 72 HOURS OF FERMENTATION
COMPLETE RECIPE
- POOLISH 10 KG.
- 825 GRAMS OF SALT UNTIL
-20 KG. DI FARINA 00
-10 LITER AMBIENT TEMPERATURE WATER
METHOD
-1 PREPARE THE POOLISH TO 16 HOURS IN THE FRIDGE
-2 PUT 10 L. WATER, INSERT THE POOLISH
-3 INSERT 10 KG FLOUR AND MIX FOR 5 MINUTES
-4 INSERT THE SALE, IMMEDIATELY AFTER INSERTING THE REMAINING FLOUR OTHER 10KG. AND MAKE MIX FOR 20 MINUTES
-5 GET OUT OF THE MIXER AND STAY ON THE MARBLE BENCH FOR AN HOUR
-6 FORM OUR PIZZA PASITS
AT THIS POINT OUR MIXTURE MUST BE MADE LEVELING FOR 8 HOURS AT AMBIENT TEMPERATURE.
AFTER MAKING LEAVEN, PUT IT IN THE FRIDGE FOR 48 HOURS TO FERMENT IT, THEREFORE THIS POINT WE WILL HAVE ABOUT 64 HOURS INCLUDING THE POOLISH.
BEFORE USING IT MUST BE OUTPUT FROM THE FRIDGE FOR AT LEAST 6/7 HOURS AT ROOM TEMPERATURE.
AND WALA 'HERE YOU HAVE A DOUGH AT 72 HOURS OF FERMENTATION HOPE, SHARE IN MANY AND LEAVE A HOW AND YOU SIGN UP A SOON WITH MANY OTHER PIZZA VIDEOS.
SPANISH
AQUÍ ESTÁ CÓMO HACER UNA MEZCLA PERFECTA PARA LA PIZZA NEAPOLITANA Y NO A LAS 72 HORAS DE FERMENTACIÓN
RECETA COMPLETA
- POLACO 10 KG.
- 825 GRAMOS DE SAL HASTA
-20 KG. DI FARINA 00
-10 LITROS AGUA TEMPERATURA AMBIENTE
PROCEDIMIENTO
-1 PREPARE LA PISCINA A 16 HORAS EN EL FRIGORÍFICO
-2 PONER 10 L. AGUA, INSERTAR LA POLACA
-3 INSERTE 10 KG DE HARINA Y MEZCLE POR 5 MINUTOS
-4 INSERTE LA VENTA, INMEDIATAMENTE DESPUÉS DE INSERTAR EL HARINA RESTANTE OTROS 10KG. Y MEZCLA POR 20 MINUTOS
-5 SALGA DEL MEZCLADOR Y QUÉDESE EN EL BANCO DE MÁRMOL POR UNA HORA
-6 FORMA NUESTRAS PASTAS DE PIZZA
EN ESTE PUNTO NUESTRA MEZCLA DEBE SER NIVELADA DURANTE 8 HORAS A TEMPERATURA AMBIENTE.
DESPUÉS DE HACER LA HOJA, PÓNGALA EN EL FRENTE POR 48 HORAS PARA FERMENTARLA, POR LO TANTO, PODRÁ TENER UNAS 64 HORAS, INCLUYENDO LA PISCINA.
ANTES DE UTILIZARLO, DEBE SALIR DEL FRIGORÍFICO POR AL MENOS 6/7 HORAS A TEMPERATURA AMBIENTE.
Y WALA 'AQUÍ TIENES UNA MASA A LAS 72 HORAS DE ESPERANZA DE FERMENTACIÓN, ISCRIVITI
GIAPPANESE
ここでは、72時間の発酵ではなく、ネアポリタンピザの完璧な混合物を作る方法を説明します
完全なレシピ
-POOLISH 10 KG。
-塩の825グラムまで
-20 KG。 DI FARINA 00
-10リットルの周囲温度
-1冷蔵庫で16時間にポーランド語を準備する
-2 10 Lの水を入れ、プールを挿入します
-3 10キロの小麦粉とミックスを5分間挿入
-4残りの小麦粉を他の10KGに挿入した直後に、セールを挿入します。 20分間ミックスします
-5ミキサーから出て、大理石のベンチに1時間滞在する
-6私たちのピザ・パスを形成する
この時点で、混合物は周囲温度で8時間レベリングする必要があります。立ち去った後、それを発酵させるために48時間冷蔵庫に入れてから、この点については、ポーランド語を含めて64時間ほどあります使用する前に、部屋の温度で少なくとも6/7時間は冷蔵庫から出力する必要があります そして、ワラ 'ここであなたは72時間の発酵の希望でダフを持ち、多くを共有し、どのように残して、あなたは他の多くのピザビデオですぐにサインアップします。
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If you’ll love to see the 84 hours fermentation leave a like and let’s get to 50k likes and please share
Comment if you ever eat a 72hours pizza dough?
Vito! I have watched all your videos now. A heart-felt thank you for your passion. You deserve 1 Million subscribers.
Now.... To all the other people looking for the math for a small batch...
At 65% Hydration...
Poolish: 250gr Flour / 250gr Water / 1gr dry yeast
Dough Mix: You need to add 929gr Flour / 500ml water / 25gr sea salt
Total values will be 1154 gr Flour / 750 gr Water / 25 gr Salt
Then add Vito's passion, and follow the instructions EXACTLY.
This is THE recipe, although the 70 hydration one is also excellent.
Thank you for doing the math for the rest of us! How many 10"-12" pizzas do you get from this smaller batch? Thanks in advance.
@@doina8340 I've done this now a few times. The dough comes out incredibly soft and airy. Almost too difficult to work with, but it gets much easier with practice. Would not be a bad idea to add 25 gr of more flour. Regardless, I suggest 265 gr balls, which will stretch nicely to 12-14" personal pizzas, and this will make 6 exactly.
@@danraponi9250 Are there any other differences between this and Biga? Like flavors and such. Thank you :)
@@darcylea2993 You are very accurate in asking this question. And the answer is both Yes and No. Both recipes work on the concept of creating a highly fermented base, which gets added to regular dough, to create a quick, super light and fluffy, pizza crust that work magic in the oven. However, the BIGA uses a higher dose of yeast over two days, which gives a far greater potency to the fermentation process, and therefore a quicker fluffier crust. Yet, I still find using POOLISH provides a lighter, more digestible, tastier pizza; even though not as "big". In a nutshell, BIGA is fun, quick and "Big", while POOLSIH is a more light on the stomach and authentically flavourful pizza. Right now, I'm working on the "Mother Yeast" recipe to really see how natural we can get this pizza crust. Fingers crossed! lol
@@danraponi9250 Awesome!. Thank you for the reply!! :)
I want to try it also. I am looking for light and fluffy and easily digestible. I hope it goes well for you!.. How will you do your Mother Yeast?
you have so many different napolitano dough videos...you're a real chef vito...always looking and searching and learning....always new ways....I'm learning much from you my brother. thanks for parting with your wisdom (from a fellow culinary forever student and food lover)
Excellent video Vito, thanks.
I love pizza...its a hobby of mine..I love to make it..I love Vitos videos, he shares everything...I'm grateful for that...thanks Vito!!
absolutley amazing - thanks so much !!!
Another amazing video.
This one was truly a lesson on its own.
Thanks a lot Vito!
Edit : in keeping with your recent videos, I got the 420th like! 🌱
That amount of dough is impressive, and look tasty. I really enjoy your videos. You do such a good work.
Absolutely fab ! Thank you
Thank you for your videos. I am an amateur home baker, and I will probably never prepare that amount of dough one time or bake in that type of oven, but I still find your explanation helps me to understand the dough making process.
Could you maybe make some videos on bread making too? I know you specialize in pizzas, but I am sure you make your own bread sticks too, right?
Love your videos man and the way to present. Thank you. Please keep making more
perfect.. my parents are from Puglia to Foggia and montaleone...anyway I made the dough the way you showed me..holy my family couldn't believe it ..I had to cook it in front of them ...they all loved it ...but now in the spring I'm going to built a stone oven outside...Haha then we gonna see my friend .. thank you so much Cheerz from Toronto Canada.😀😜😋😆
15:09 I love how he reactivated the flame with the peel!
thanks vito - nice instruction for 72 hr fermented dough👌
You are very generous person ,thank you from Greece
Vito, you deserve all the sucess and happiness. I had the opportunity to work in LA 2 times and visited PROVA pizzeria. The pizzas and deserts was delicious and made with great ingredients.
Vito does the pizzas with pasion and the hearth, one of the best pizzas I ate in whole life. I can't wait to visit PROVA again! Thank you very much Vito to share a lot of knowledge and technics!! Grande abbraccio, ciao!
I must remember this recipe for the next time I open a pizzeria!
How much pizzerias have you opened so far? :o
😂
@@nursultantulyakbaycats probbably not a single one, but this recipe is enough to Feed all the neighborhood
@@nursultantulyakbaycats 😂😂😂💯
Oh my so much hard work behind making the pizzas. ..
Really you are great and honest in sharing the procedure..
How come so much patience to shoot this video every time .when dough ready...unbelievable..your passion...my respect to you
Ciao...
Great
You make the best pizza videos!
Vito, you are the best!
amigo, você explica muito bem! simples e direto ao ponto!
you go straight to the point, no bullshit! thank you!!!
Tried this tonight , epic!!
Im on my tenth pizza, number 10
Each time getting better. So much fun learning and getting better.
The first pizza i make was funny, now it’s getting better each time. Thank you🎉 all videos
Thank you for another great video.
Thank you Vito. ❤️🍕
Thank you been so energetic and information.
I appreciate in this video how you show us how to prepare pizza dough in a professional kitchen. However I think some of us also want to know how to do it all by hand, because this machinery is kind of expensive and I sure as heck don't have room for any of this stuff either!
At the rate my kids are eating pizza now that I follow your recipes, I'm going to need these amounts of dough very soon.
Thank you Vito, I can learn so much from you.
If only the sound was better, it would have been perfect.
Loved the video! Can you post a video on how you make the famous Sicilian Sfincione with anchovies? This a famous traditional pizza in my family and I would love to see your version. Thank you!
I am ADDICTED to you videos man!!! Love them, I started makin pizza in my restaurant because of you 👍🏼👍🏼👍🏼👍🏼 keep up the excellent work brother!!
you are the best man!
Thank you very much Maestro. One of the best Videos you made! Grazie mille 🍕
Thank you so much really for the big support that you are giving me
Amazing amazing job 👍🏼👍🏼👍🏼👍🏼👍🏼
Sos un genio!!!
Great content as usual! Very informative and I love the energy you put into it - it shows how passionate you are about it. Subscribed!
thank you!
All your videos are great
Cottura perfetta!
3:23 love it!
looks really good!!! I ran 4 hr warm fermentation a 8 cold in fridge turned out really good.. yup 00 flour and a 650 deg deck oven... guess 250g ball just by looking at it and the size you made
Hopefully someday there is someone master of pizza like you in my country Indonesia.. so tasty 😋
Hi Vito, i fermented the poolish long enough (9 hours) but the crust on the perimeter didnt rise that much and when it cold it became chewy. I baked it in my stove+oven at 200 C as the max temp was 220C. I am not sure if i had to bake it higher, or should it be lower in the tray... Your dough recipe tasted really great in the other video
Nice!!!
감사합니다 ~^^
Awesome, now i have soo much new recipes, to make all i need 1 month xD. Today i start my 2. Biga recipe with more Hydration (your recipe).
👍👍💞.. Greetings from Turkey Vito!!
Lovely.
Im just gonna try this now :) wish me good luck first time im making this kind of dough
Tag me on on Instagram when it’s done
Good stuff.
Bravo Vito.
Ciao from Island of CRETE.
Definitely interested in seeing a recipe for a batch at home. Maybe like 8-12 small pizzas worth. Love the way this dough turned out.
im working on it this days
vito iacopelli Grazie amico!
You got me making some killer pizzas thanks for sharing info
Eres el mejor pizzaiolo
i wish the area pizza shops made their own dough. most just buy it - so i started making my own pizza. grazie mille for your videos.
I realy love making pizzas
If I could give you 50,000 likes, I would! Sono un grande fan dall'Australia, continua cosi'!
Вито, дай бог тебе здоровья
Well done 💪
Che stupendo sapere che sei Pugliese e infatti l’olio Pugliese è il migliore in assoluto! Ho la famiglia di Giovinazzo, in provincia di Bari dove torno ogni estate per i percochi, i fioroni, le burrate, il pane di Altamura e compro sempre dell’olio Coratina o Ogliarola (o il blend che è meraviglioso). A casa qui abbiamo la forma a legna e facciamo le pizze a 24h che per noi risulta molto buono. Sarebbe interessante provare 72h ma non so se ce la facciamo ad aspettare 3 giorni.
Oltre a quello volevo dire che sei bravissimo.
Farò una PROVA seguendo le tue istruzioni! Una delle pizze piú buone che abbia mai assaggiato. Sicuramente quando tornerò ad LA sarà una tappa necessaria. Vito oltre essere un maestro pizzaiolo é anche un fantastico padrone di casa! #respect
grazie tantissimo a presto Chiara
Hey Vito, thank you for your amazing channel. It helps me a lot to get the perfect pizza.
I have one question for understanding. Why do you put the balls in the fridge for so long and not the whole dough like in your 24 hour dough rezept? Thanks in advance
Thank you
👍 bravo, great video. Just wondering have you ever put dough into the freezer to use at a later time? Would it rise once it warms up ?
Would it work and would it be has good?
Nice pizza, nice channel and the most important... Nice guy!
I'm motivated to do wonderful pizza because of people like you, keep going buddy.
thank you so much
Hi Vito, Great vid as always. I go from fresh yeast (no biga) then bulk proof for 6-8 hours, ball the dough then in fridge for 48 hours. They taste good but do you think I should use the biga or stick to what I am used to. Many thanks, Tim
thats what i do... you are already fermenting long enough
Dope!
Definitely share your recepies stone ground whole wheat flour pizza dough with fresh yeast
Me T thank you so so much for the support
@@vitoiacopelli hey vito what kind of flour do u use for streching dough balls
Круто
Hi Vito, I like your videos. What do you think about doughs fermented in refrigerator , how long they'll be stay out at room temperature? Two hours will be good too. Looks great your pizza!! Greeting from Texas! Ciao e buona serata!!
Good 👍👍👍
heh vito ! ive seen a video of the pizzeria Pepe grani, and if i remember correctly, he fermented the dough right after kneading it for around 72 hours.. am i right ? or is it better to ferment it after forming the pizza dough balls, any difference?
Bravo
Looks great! Can you show how you make this at home. Smaller quantities, what to use besides the big plastic bins, etc.
Amazing skills
I like the gangsta music at the end haha
I finally know how to make pizza. I mixed up the info from all ur vids the way I like it
веселый мужик 😂👍💪
Is the fermenting dough 48hours in the fridge the same temperature 15C like when you do a polish? For 16 hours.
Супер
Great video! Just subscribed your channel 👍😄
👌
You are Boss
Thanks for a great help .. I like your video ..
And please can you make a video on all about pizza dough for commercial line use like in restaurant and other stuff or ingredients to use by measurement.. like which yeast best for pizza, how much it's rest a side to rise , and what's the sleflife of that dough and all how to ? .. like domino's pizza dough .. because I have to start pizza business in my shop .. so please could you help me out that .🙏🙏
I have followed this to the T , and even adjusted as I found my mix to be a little to hard / under hydrated or even mixed to long as I use organic wholemeal and double 0 , the crust puffs beautifully but I don’t get the lepoarding or measles (whatever you want to call it) my pizza oven is at 440 degrees and the stone around 350-390 ish. What am I doing wrong . I tried fermenting it outside of the fridge for longer. And even take it out 10 hours before use. Any help would be greatly appreciated. I’m using levito madre attivo (mother yeast)
I plan to try it with beer yeast also.
Hi, I'm from Argentina and I've tried some of the recipes and they worked out well for me! I want to improve! and I have a question .. for the poolish, what% of ingredients do you use? Thank you
12:18 when your pizza is at the correct point of fermentation
lol
Mr Vito iacopilli very nice viedo...
Hi and tanx a lot for your training, dough in the refrigerator with what a temperature should be rest?
Ciao Vito. È possibile ottenere un impasto così sodo e liscio impastando a mano? Complimenti per il risultato 😉
se vengo negli stati uniti una volta nella mia vita sarà solo per mangiare la tua pizza ! e poi si posso imparare a farli :) grazie grande vito !!
ti ringrazio tanto forse un giorno apriro a bari chi lo sa
Spero incontrarto un giorno alora e mangiare la famosa pizza napoletana del grande Vito 👍🏻🇮🇹🙌🏻 sei il mogliore e possibilité 💪🏻 grazie Vito !!
Comunque scherzavo sei molto bravo
Roughly what size balls were you making? Also, Have you tried freezing the dough at the ball stage then thawing in the fridge to do your 1-2 day fermentation before proofing and baking?
Nice video Vito! Thanks! Onz question: how important is the -3 degrees celsius for the 48 hours? Its mile in between a freezer and a fridge.. 😆
if i ever travel to LA i will come and eat 2-3 pizzas in your place.
don john thank you
i only had small air bubbles in my crust, no really big ones. why? by the way: it was the best pizza i ever made, thanks to your recipes!
Pay more attention to stretching. Do it in as least moves as possible. In your case you either had to weak flour or you overworked the doughball
@@kkopanskik thank you! :)
Hi, Vito. How are you man? You could make a video in the same style, talking step by step, but about biga, what do you think? And tell us which do you prefer biga or poolish? Thanks for sharing all this with us, it's very very important
Definitely
Vito, I left my dough out at rm temp for 6-8 hours as suggested, but I fell asleep and it went on for a total of 10 hours out. Now the dough is flat and very holey looking. Is it ruined?
Va bene bello
This looks yummy- 72 hours is quite a long time tho- I manage to make a great pizza dough in 1 hour fermentation
WEIRD WILD PIZZA 1 hour pizza dough? It can’t be better than the 72 hour dough
I haven’t tried the 72 hour dough yet, but you can’t beat 1 hour pizza dough! We use a sourdough starter instead of commercial yeast and it is super good!
WEIRD WILD PIZZA 1 hour pizza dough, can I have the recipe, only if it’s good
BG Baire yeah for sure, it’s on my channel but it’s a really easy one : 2 cups sourdough starter + 1 cup bread flour + 1 tsp salt- knead 30 seconds and let sit covered at room temp. for 1 hour- boom that’s it!
WEIRD WILD PIZZA thanks
Ciao Vito, can you please do a video of NY style pizza dough for a Business, grazie
Vito, what temperature is in your fridge for the 48 hrs of the dough balls in the fridge? Thank you!