My issue is after last week's Nduja & Gorgonzola pizza I was running out of topping ideas. I think you just solved my problem for this week . . . chic peas and guanciale it is! Thank you Vito.
THANKYOU VITO! I TOOK YOUR MASTER CLASS OVER 4 YEARS AGO! BECAUSE OF YOUR GENEROSITY AND LOVE FOR YOUR FOLLOWERS I AM NOW MAKING PIZZAS PROFESSIONALLY AND MY CLIENTS LOVE THEM! GOD BLESS YOU, AND YOU ARE AN EXTREMELY SPECIAL MAN WITH A GREAT HEART! I HOPE ALL US WELL WITH YOU AND YOUR BEAUTIFUL FAMILY!❤
Vito have you ever thought about coming out with a recipe and tips book all about pizza? You should because I know I would buy one. You are the genius of pizza. 🍕
Hi I asked about the issues with my dough you said to use 3g yeast to 150g flour. I try today the flavour and softness was outstanding. THANK YOU very much!
Thanks, I just started making pizzas a month ago and still learning alot. But I used your recipe from 3 years ago with 70% hydration. Had a super sticky dough so I had a hard time kneading and forming into a ball for cold ferment and seperating into dough balls. I ended up ripping 2/3 pizzas because it was stuck to the peel and I had to use alot of semolina on the last one. Then I found your other videos and this one. I will try again and thanks for your great videos!
What kind of flour are you using ? For pizza anything with less than 12% protein is not good (generally speaking of course). I use 11.5% flour and add 15g of chickpea flour for every ~500g of flour. I managed to get very good results for 68% hydration dough. And one more thing : olive oil on your hands, some olive oil on the bench and do slap (, pull) and fold, then move the dough around with your hands on the bench.
I also run into similar problems using the caputo Pizza flour. It's difficult. Same recipe some times is perfect and sometimes so sticky that you can throw away :(
Vito you inspired me to get into pizza making!!!! Ordered and waiting for my Effeuno electric pizza oven 🎉🎉 Meanwhile I’m watching your videos to learn ❤ Thank you for all the tips my man
Never throwing any dough out again! Amazing looking pizza.. Can't wait till i make something similar! Thank you for the tips brother, keep up the amazing videos!
It’s incredible to be able to use the older dough to make a new batch of pizza dough… That will never stop being amazing to me! Thanks for sharing the tips as always, Vito!
Another great video Vito! You always tell us to let the dough rest. What is exactly happening during the rest period? Is it cooling? Is it evaporating moisture? Why is the dough better after the rest period? Sometimes we need to cover the dough and sometimes not, why?
I have a question: I usually use your standard Neapolitan pizza recipe with poolish for my pizza catering. However, I have the problem that when I have to cater for a large number of people, I currently don’t have a refrigerator that’s big enough. Therefore, I wanted to ask how I need to adjust your recipe so that I can let it ferment for 48 hours, or maybe even 72 hours, at room temperature. It would be really helpful if you could make a video about this.
As always great video Vito!! And so so generous sharing your secrets!! I would love to get more into pinsa romana style. Your dough is so tasty that I prefer it to be a little thicker on the center as well, and not only on the borders.
I tried your recipe dough Napolitan style you made with Guga. Superiour when it comes to pizza dough! However I miss a certain kind of flavour that I find in certain designated places (pizzeria places run by Italians). Miss is the wrong word, what I mean is that dough can have different specific flavours.There is a lot to learn about dough. But you opened my eyes Vito! Thank you for that!❤. I also like to experiment with different combinations of cheese. My latest find is your dough & sauce with Giovanni Colombo cheese, pepperoni, unions, sweet peppers, finished with parmesan cheese and oregano (and if you like it hot... hot peppers). Keep up the good work! Yes! I take another Peroni import [not the bs Grolsch produces]!. Thumbs up!
It's the bubbles, it's the bubbles that hold the "secret". However we go to uncover their secrets. Make no mistake Vito, we do!❤. Love from Netherlands/Holland. They don't make your dough over here. Hence a market to be conquered! [But I need a certain taste].
Could you make a new video about making pizza in a wood fired oven and focus on how to get the pizza of the peel. That's the hardest part for me..! Love your videos and love to see your channel and quality grow! Keep up the good work 💪
That is perfect!! Side note, so sorry that you got any negative comments on your page the other day!! Ignore the rude trolls!! They’re not worth our time.
I made my very first Biga and it's been in the fridge for 2 days. Going to attempt my first Biga dough by hand as I don't have any equipment or tools. I am anxious yet super excited for it. Kneading the dough by hand to get a strong gluten structure is the hardest part when you cross 60%. Most of the time I give up and end up adding a bunch of flour during the kneading process to get it together.
That you Vito! Great video. I have yet to have a dough break, but the recover steps are so easy to follow. I am interested in how to hold the pizza balls in the fridge, or ever bread dough to have fresh pizza and bread available when I want it. Is there a time limit?
Hey Vito! I wonder, do you make as good ciabatta as you do pizza? I absolutely love italian breads and pizza, and it would be awesome if you could do tutorials for this :) Cheers Vito, keep up the amazing videos and vibe !!
🏳️🌈. it is good to see that even you have issues with the dough. You don’t need to go through the gym the way you have to through around that dough. Thanks. You have me motivated
I have a question about my dough but first I have to say Vito totally changed my pizza game. Now I make pizza 100x better than before. My son is especially a huge fan of this new pizza Vito taught me. My question is that I don't get enough air bubbles in the edge of my pizza. I get some but not enough, it kinda looks too dense. I'm careful how I spread pizza and make sure to push the air to the edge but somehow it's not enough. What am I doing wrong? Also I I don't have pizza oven, I bake my pizza on a pizza stone in regular oven.
Hey Vito, so my question would be: If you are initially making your dough and it's sticky, how do you know if it's too sticky and you need to add extra flour or if it just needs to be worked so it becomes less sticky?
Hi Vito, I would have a question. What kind of flour do you use to stretch? Is it normal flour or semolina? What is the difference between using one or the other? Thank you for your help
Been following you for years and enjoy your videos. I think my pizza have tasted much better with all the trial and errors. Would love to try you pizzas some day just to compare how close ive gotten mine. hah
If you have issues with your neighbour: eat a pizza together. Issue solved. If you have issues with your wife: bake a pizza together. Issue solved. Every issue in the world can be resolved with pizza dough. Pizza is love.
Hi gentleman, namaste 🙏 Myself Govindrao Deshmukh From India Iam going to start pizza shop Learning from you You are giving very very good information on this topic, very detailed knowledge. Thank you. I can't right proper English Language please try to understand and sorry for mistakes
@@vitoiacopelli well i use 0 pizza flour and I pre bake the crust at 500 f with the tomato sauce for about 5 minutes remove from oven then put on the cheese and topping and back into oven until I see the cheese melt and the bottom of the crust looking a little brown in spots like you have shown in your videos but my crust always turns out stiff not soft like yours. Do you have any suggestions? Thanks Veto
Thank you for sharing your tips and techniques in making wonderful pizza. I'd like to ask how much dough will i need if I'll be making a 13 inch pizza? Thanks again.
How do you get stronger gluten structure? Seems like if I go above 65% hydration using kitchenaide mixer it stretches too thin and rips when go into the oven.
Hello Vito I must state right away that you are my pizza hero, because of your videos I started to practice and to make Napolitan pizza's. To get the most real Napolitan pizza, I made the wood pizza owen in my backyard from scratch, much like they have in Naples' pizzerias. I made the pizza doughs using your biga and poolish starter recipes. I found that, at least in my situation, when I make 75 / 80% hydration pizza dough, I get the same results as in the best Naples pizzerias, as I like more contemporanea style pizza's. However, since I want my dough balls to rest in the refrigerator for 48 hours and I want to try the direct method without starters like poolish or biga for the entire amont floor + watter of 2.8 kg, how much yeast do I need to add in this situation? Thanks in advance for you answer! :)
Two Questions 1.After the cold ferment, when i bring the pizza dough back to room temperature for baking after 2-3 hours. When it is proofed properly, can I put it back in the refrigerator to stop it from overproofing and directly pull it from the refrigerator and bake? 2. If it is rising too quickly at room temperature, and easily overproofs in two hours. Does this mean I am using too much yeast?
Thanks to you, I don't really have any specific technique issues. My issue is with scale... When you think about percentages in bakers maths, where does the poolish fit in?
Poolish contributes to the overall hydration percentage, so if you have 1000 total grams of flour and 600 total grams water, with your poolish being 300g each water and flour, you have 60% hydration just as you would if you didn’t do a starter. There is also starter percentage which is how much of your total flour is in the starter. In the example I gave with 300g flour in the starter and 1000g total, it’s 30% poolish. In this example, if your target hydration is 60% then you would just mix the poolish with the remaining 700g flour and 300g water for your bulk stage. You can of course scale the recipe up or down.
Hi Vito, I made your poolish recipe using Lo Conte Le Farine Magiche 00 Pizza flour and the dough did not come together well, it did not hold much air. I then used Caputo Pizzeria 00 flour (red bag) and it came out excellent using the exact same ingredients and techniques as with the Le Farine Magiche. Why is this? Also, should we be using a thermometer to check when the dough has been kneaded enough? What temp should we be aiming for? Thank you so much!
Hey Chef, Many times when I'm preparing poolish, in first hour the dough is rasing really well. But after fiew hours something happens and the dough is go flat. Something kills the dough. Maybe I need to chang my yeast?
I had an event last week we made the dough at 7pm the night before then on the day at 5pm the next day the dough was weak with holes in do you think maybe we over worked the dough in the mixer?
I am able to knead a 62% hyd. direct pizzadouge by hand, no problem. But anything above that becomes diffucult. Are there any tips to handle a ~70% hyd. dough without using oliveoil?
It makes the dough softer (once it's cooked) and it can add to the taste if you use an oil with a good flavour. It can also slightly reduce the strength and gluten while working on it. It all depends on how much you add too of course.
What is your pizza issues?
Im hungry and have no pizza! Joking aside, thanks mate for all the tips and hard work you put in
My dough is not really growing while baking in the oven i assume its due to low temperature
My issue is after last week's Nduja & Gorgonzola pizza I was running out of topping ideas. I think you just solved my problem for this week . . . chic peas and guanciale it is! Thank you Vito.
Which flour you are using chef
No issue
THANKYOU VITO! I TOOK YOUR MASTER CLASS OVER 4 YEARS AGO! BECAUSE OF YOUR GENEROSITY AND LOVE FOR YOUR FOLLOWERS I AM NOW MAKING PIZZAS PROFESSIONALLY AND MY CLIENTS LOVE THEM! GOD BLESS YOU, AND YOU ARE AN EXTREMELY SPECIAL MAN WITH A GREAT HEART! I HOPE ALL US WELL WITH YOU AND YOUR BEAUTIFUL FAMILY!❤
You are the reason I make pizza my friend!
Amazing
i need more pizza topping ideas, Vito!!!!!!! Thank you for this!!!!!!!!!!!!!
Vito have you ever thought about coming out with a recipe and tips book all about pizza? You should because I know I would buy one. You are the genius of pizza. 🍕
Hi I asked about the issues with my dough you said to use 3g yeast to 150g flour. I try today the flavour and softness was outstanding. THANK YOU very much!
You are a master, thank you for sharing your knowledge!
Thanks, I just started making pizzas a month ago and still learning alot. But I used your recipe from 3 years ago with 70% hydration. Had a super sticky dough so I had a hard time kneading and forming into a ball for cold ferment and seperating into dough balls. I ended up ripping 2/3 pizzas because it was stuck to the peel and I had to use alot of semolina on the last one. Then I found your other videos and this one. I will try again and thanks for your great videos!
What kind of flour are you using ? For pizza anything with less than 12% protein is not good (generally speaking of course). I use 11.5% flour and add 15g of chickpea flour for every ~500g of flour. I managed to get very good results for 68% hydration dough. And one more thing : olive oil on your hands, some olive oil on the bench and do slap (, pull) and fold, then move the dough around with your hands on the bench.
❤ Bravo Andrei, da un ex-pizzaiolo@@andreypetrov4868
If you're just starting out use lower hydration
I also run into similar problems using the caputo Pizza flour. It's difficult. Same recipe some times is perfect and sometimes so sticky that you can throw away :(
Scale your Flour never by mixing cup it will screw up the hydration ratio.
Good 👍 stuff thanks 🙏
Vito you inspired me to get into pizza making!!!! Ordered and waiting for my Effeuno electric pizza oven 🎉🎉 Meanwhile I’m watching your videos to learn ❤ Thank you for all the tips my man
Sounds great!
This is beautiful, great job Vito!
Never throwing any dough out again!
Amazing looking pizza.. Can't wait till i make something similar! Thank you for the tips brother, keep up the amazing videos!
Now that's what I always wanted but couldn't find the perfect video like this in the whole TH-cam 😱🔥🥳
Super video Vito, come sempre. Sei un grande 🤙
Grazie
Thank you for sharing your knowledge
🤝🏽 🍻
No problem 👍
Great video, thanks Vito! Big fan here! ❤
Thank you!!! This is one amazing video!
Glad you liked it!
Thank you, Maestro. I'll keep trying to improve my pizza making thanks to your wonderful videos.
your energy is amazing to watch at the end of my day, thanks Vito :)
This is so gooddddd!!!
It’s incredible to be able to use the older dough to make a new batch of pizza dough… That will never stop being amazing to me!
Thanks for sharing the tips as always, Vito!
It really is!
You and your Videos are something else Vito - sei un Grande.
thank you for teaching me how to make pizza. My family is very thankful for you.
Another great video Vito!
You always tell us to let the dough rest. What is exactly happening during the rest period? Is it cooling? Is it evaporating moisture? Why is the dough better after the rest period?
Sometimes we need to cover the dough and sometimes not, why?
@@meauris resting mainly lets the gluten relax so the dough is more workable
So amazing! Love your videos Vito! Greetings from Germany
You are the best Vito ! respect !
Most excellent thank you, my pizza game is Maximo from your knowledge and teaching
Fantastic video as always! Love watching you making pizza
Glad you like them!
I have a question: I usually use your standard Neapolitan pizza recipe with poolish for my pizza catering. However, I have the problem that when I have to cater for a large number of people, I currently don’t have a refrigerator that’s big enough. Therefore, I wanted to ask how I need to adjust your recipe so that I can let it ferment for 48 hours, or maybe even 72 hours, at room temperature. It would be really helpful if you could make a video about this.
I’ll definitely make a video about it!
this pizza was beautiful, congrats!!! 🙂
Love this style of video! If i can recommend some videos exploring each element of the pizza more that'd be awesome!
That would be cool!
I've been making yr pizza dough and it comes out awesome...thanks yr the best pizza maker
You're the best Vito!!
That you Vito, i had this issue at the past , now i know how to save it!
Thank you so much sir best Pizz dough❤❤
Grande vito,
Top come sempre😊
That pizza is SPECTACULAR!!! 👏🏻👏🏻👏🏻👏🏻👏🏻🍻
i'm here
Hi vito , may I know why need add honey if you make biga ?
The yeast will consume the sugars, which help the dough grow.
This video is gold🤩
As always great video Vito!! And so so generous sharing your secrets!! I would love to get more into pinsa romana style. Your dough is so tasty that I prefer it to be a little thicker on the center as well, and not only on the borders.
You can use the 75% hydration and simply substitute the flour with 5/10% of chickpea flour + 5/10% of rice flour, don't exceed 15% total
Thank you so much!!
Thank you Vito, my dough always sticks to the peel i will definitely try it
I tried your recipe dough Napolitan style you made with Guga. Superiour when it comes to pizza dough! However I miss a certain kind of flavour that I find in certain designated places (pizzeria places run by Italians). Miss is the wrong word, what I mean is that dough can have different specific flavours.There is a lot to learn about dough. But you opened my eyes Vito! Thank you for that!❤. I also like to experiment with different combinations of cheese. My latest find is your dough & sauce with Giovanni Colombo cheese, pepperoni, unions, sweet peppers, finished with parmesan cheese and oregano (and if you like it hot... hot peppers). Keep up the good work! Yes! I take another Peroni import [not the bs Grolsch produces]!. Thumbs up!
that's amazing
It's the bubbles, it's the bubbles that hold the "secret". However we go to uncover their secrets. Make no mistake Vito, we do!❤. Love from Netherlands/Holland. They don't make your dough over here. Hence a market to be conquered! [But I need a certain taste].
Make no mistake! YOU are the Martin Scorsese when it comes to making pizza dough! No. Even better!
Thank you Vito.
Could you make a new video about making pizza in a wood fired oven and focus on how to get the pizza of the peel. That's the hardest part for me..!
Love your videos and love to see your channel and quality grow! Keep up the good work 💪
That is perfect!! Side note, so sorry that you got any negative comments on your page the other day!! Ignore the rude trolls!! They’re not worth our time.
Doesn't look Like he cares but nice positive comment big thumbs for you robby
@@kiboshkooks I hope he doesn’t!! Thanks
When you screamed waaauuu waaauuu at 10:32 I laughed seeing you still getting that pizza rush in your veins😁 respect!
Thank you for the videos. How much dry/instant yeast per kilo of flour?
Masterpiece! Ty!
Weltmeister . Wirklich !
Great video as always! May I ask why your floor is only 340 Degrees Celius?
Vito i suggest to make another video for dough issues but with steps and numbers and thank you so much for all work you doing for your pizza cummunity
I made my very first Biga and it's been in the fridge for 2 days. Going to attempt my first Biga dough by hand as I don't have any equipment or tools. I am anxious yet super excited for it. Kneading the dough by hand to get a strong gluten structure is the hardest part when you cross 60%. Most of the time I give up and end up adding a bunch of flour during the kneading process to get it together.
Hope you enjoy
Maestro with the best tips
Glad you think so!
The dough must be saved if possible! x
Poom poom poom baby! Back to regular " Real" pizza! That's what I'm talking about! 😂 😂 ❤🍕
ho yessss
@@vitoiacopelli Vito!! Ciao. It's Pete from FL Will you be in Italy in March?
the king
That you Vito! Great video. I have yet to have a dough break, but the recover steps are so easy to follow. I am interested in how to hold the pizza balls in the fridge, or ever bread dough to have fresh pizza and bread available when I want it. Is there a time limit?
Sounds great!
Awesome, the chickpea is inspired 🌟🌟🌟🌟🌟
Hey Vito! I wonder, do you make as good ciabatta as you do pizza? I absolutely love italian breads and pizza, and it would be awesome if you could do tutorials for this :)
Cheers Vito, keep up the amazing videos and vibe !!
Vito, domanda domanda tanti persone se lo scordano. You are fantastic
Thanks 🙏
Congratulations for your new body shape, thats impressive, can you share your training ? Thank you Vito 😉
🏳️🌈. it is good to see that even you have issues with the dough. You don’t need to go through the gym the way you have to through around that dough. Thanks. You have me motivated
I have a question about my dough but first I have to say Vito totally changed my pizza game. Now I make pizza 100x better than before. My son is especially a huge fan of this new pizza Vito taught me. My question is that I don't get enough air bubbles in the edge of my pizza. I get some but not enough, it kinda looks too dense. I'm careful how I spread pizza and make sure to push the air to the edge but somehow it's not enough. What am I doing wrong? Also I I don't have pizza oven, I bake my pizza on a pizza stone in regular oven.
1. Use pizza oven (electric one is perfectly fine) 2. Let dough balls rest longer (and rise more) before spreading them into pizza bases.
7:10 why do you add the olive oil? what happens if you use other oil type?
Hey Vito, so my question would be: If you are initially making your dough and it's sticky, how do you know if it's too sticky and you need to add extra flour or if it just needs to be worked so it becomes less sticky?
It’s only by touching the dough
Hi Vito, I would have a question. What kind of flour do you use to stretch? Is it normal flour or semolina? What is the difference between using one or the other? Thank you for your help
Been following you for years and enjoy your videos. I think my pizza have tasted much better with all the trial and errors. Would love to try you pizzas some day just to compare how close ive gotten mine. hah
good idea
If you have issues with your neighbour: eat a pizza together. Issue solved.
If you have issues with your wife: bake a pizza together. Issue solved.
Every issue in the world can be resolved with pizza dough.
Pizza is love.
Hi gentleman, namaste 🙏
Myself Govindrao Deshmukh
From India
Iam going to start pizza shop
Learning from you
You are giving very very good information on this topic, very detailed knowledge. Thank you. I can't right proper English Language please try to understand and sorry for mistakes
So nice of you
I had the problem of a sticky dough and also added more flour to fix it 😂. Anyway, I like your idea of using a chickpea cream. 👍
Hope you enjoy
Hi Vito! How to ensure that the dough has 70% hydration while freshly making the dough?
magical video
Another great video Veto, Can you tell me why after my pizza is cooked the crust is usually very stiff and kind of hard not soft like yours?
Tell me more about
@@vitoiacopelli well i use 0 pizza flour and I pre bake the crust at 500 f with the tomato sauce for about 5 minutes remove from oven then put on the cheese and topping and back into oven until I see the cheese melt and the bottom of the crust looking a little brown in spots like you have shown in your videos but my crust always turns out stiff not soft like yours. Do you have any suggestions? Thanks Veto
Hello Vito, I have follow your instructions but I can't get my Poolish to rise. Is always looking flat. Any suggestions? Thanks
Thank you for sharing your tips and techniques in making wonderful pizza.
I'd like to ask how much dough will i need if I'll be making a 13 inch pizza? Thanks again.
I make my dough balls 325 grams for 12", so I'd say around 350 gram balls. Good luck!
@@Doodad2 oh. Thanks.
how many times should i proof my dough. hour or till room temp. then stretch and do over night fridge then stetch again and let sit ?
How do you get stronger gluten structure? Seems like if I go above 65% hydration using kitchenaide mixer it stretches too thin and rips when go into the oven.
Vito, I have a problem that if I use older dough and sometimes with a preferment my pizza dough turns into a sour dough, please any advice?
Vito you are the ultimate pizza master in the whole world❤
What do you do with the dough that is very old and lost its gluten structure? Do you just incorporate an equivalent smount of fresh dough?
Hello Vito I must state right away that you are my pizza hero, because of your videos I started to practice and to make Napolitan pizza's. To get the most real Napolitan pizza, I made the wood pizza owen in my backyard from scratch, much like they have in Naples' pizzerias. I made the pizza doughs using your biga and poolish starter recipes. I found that, at least in my situation, when I make 75 / 80% hydration pizza dough, I get the same results as in the best Naples pizzerias, as I like more contemporanea style pizza's. However, since I want my dough balls to rest in the refrigerator for 48 hours and I want to try the direct method without starters like poolish or biga for the entire amont floor + watter of 2.8 kg, how much yeast do I need to add in this situation? Thanks in advance for you answer! :)
Two Questions
1.After the cold ferment, when i bring the pizza dough back to room temperature for baking after 2-3 hours. When it is proofed properly, can I put it back in the refrigerator to stop it from overproofing and directly pull it from the refrigerator and bake?
2. If it is rising too quickly at room temperature, and easily overproofs in two hours. Does this mean I am using too much yeast?
Thanks to you, I don't really have any specific technique issues.
My issue is with scale... When you think about percentages in bakers maths, where does the poolish fit in?
Poolish contributes to the overall hydration percentage, so if you have 1000 total grams of flour and 600 total grams water, with your poolish being 300g each water and flour, you have 60% hydration just as you would if you didn’t do a starter. There is also starter percentage which is how much of your total flour is in the starter. In the example I gave with 300g flour in the starter and 1000g total, it’s 30% poolish.
In this example, if your target hydration is 60% then you would just mix the poolish with the remaining 700g flour and 300g water for your bulk stage. You can of course scale the recipe up or down.
@@clarks888 that is epically epic. Thanks!
Vito, is there a way to save a dough that over fermented? To the point that it smells like alcohol and separated a bit of water
Make a New Haven style pizza please. I'm trying to perfect it
Is there a way to keep the dough home outside the fridge (I don't have a lot of space) to have dough throughout the week?
Hi Vito, I made your poolish recipe using Lo Conte Le Farine Magiche 00 Pizza flour and the dough did not come together well, it did not hold much air. I then used Caputo Pizzeria 00 flour (red bag) and it came out excellent using the exact same ingredients and techniques as with the Le Farine Magiche. Why is this? Also, should we be using a thermometer to check when the dough has been kneaded enough? What temp should we be aiming for? Thank you so much!
Why so negative and say "THIS IS FOR MY HATERS" ? You have a good following please be positive
Hey Chef,
Many times when I'm preparing poolish, in first hour the dough is rasing really well. But after fiew hours something happens and the dough is go flat. Something kills the dough.
Maybe I need to chang my yeast?
I had an event last week we made the dough at 7pm the night before then on the day at 5pm the next day the dough was weak with holes in do you think maybe we over worked the dough in the mixer?
Hey Vito, make a castor iron skillet pizza please
Can you ship and sell dough
Витя поднабрал💪
I am able to knead a 62% hyd. direct pizzadouge by hand, no problem. But anything above that becomes diffucult.
Are there any tips to handle a ~70% hyd. dough without using oliveoil?
Can you make a video showing how to make a pizza, then freeze and re-heat it?
Awesome pizza
Nice
After buling dough, should I put dough in fridge for four hours and then, 30 mins before baking get it out for room temperature?
Yes
What are the pros and cons to adding olive oil to the dough? I have noticed in some videos Vito adds olive oil but most of the time he doesn’t.
It makes the dough softer (once it's cooked) and it can add to the taste if you use an oil with a good flavour. It can also slightly reduce the strength and gluten while working on it. It all depends on how much you add too of course.