HOW TO MAKE AUTOLYSIS + POOLISH NEAPOLITAN PIZZA DOUGH
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- เผยแพร่เมื่อ 1 ก.ค. 2021
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What pizza dough you make?
Poolish , Biga, autolisi, double fermentation or direct?
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.
Poolish, and sometimes BIGA
36 hours poolish... 36 hours large dough ball fermentation...2 hours small dough ball resting. Ooni Koda 16....80 seconds pizza. Soft & Crownchy!!!
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
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
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
My wife and I would 100% buy this 😂
Soft-e 😋😊
I agree. He’s missing out on soooo many merch sales by not doing this 😅
I would personally go for something like "Soft and Kraunchee".
Long time fan, would buy that t-shirt in a heart beat :)
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!!!
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
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
Thanks for writing up the summary. Greetings from Hong Kong!
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!
I was about to comment on that... wtf happened there??
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.
Outstanding as usual.thank u soooo much
Another fantastic video with great teaching moments. Looks delicious
Fantastic as usual. Grazie Vito.
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!
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!
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.
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!
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. 😊😊😊
Hello chef Vito, thank you for telling us the secrets of preparing pizza like professionals. I would
Super, wie immer! Danke!
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! 🤟😎🤟
gotta try this! thanks!!
Would love to see you and your father side by side making pizza.
Muito bom. Parabéns pelo vídeo nota dez. Aprendi muito com você.
This guy is amazing. Entertainment and instruction. Perfect balance
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.
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.
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!
Time for a new mixer!
You're the king of the pizza. I love this
Thanks maestro Vito for share your knowledge.🙂
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 :)
Your excitement for pizza is wonderful. I love this channel!
Wooow, magnifique, excellent, bravo...👏👏👌👌👌
Your simply the best better than all the rest.
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.
Grande Vito! always keeping it real and bringing it to the next level! AWSOME !
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 !
Você é incrível. Nota dez 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏
Verry nice! Love to everything....
Best pizza channel indeed, you put so much love into it
you make it look so easy! a true master at your craft
Fantastic. Next level.
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 ? 💖
thanks vito for another awesome pizza and thanks for another great video.
I love how you put 110% love to all of your pizzas. The pizza looks GOOOOD
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.
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
Got to Love It, and a new type of dough too!!!! Very Nice!
Best pizza teacher ever. You are great dude thanks for this
Thanks!
Amazing!!
You are realy best pizza charnel !
You just made my day!
lovely pizza soft and crunchy.looks yummy very yummy dough.🍕👌🥰
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!
Fantastic! You are the best. You make me happy every time I watch to learn more.
Its amazing!!! ❤
That plastic cup magically moved by itself at 7:09 😁
poolish and double ferm thanks vito u r the best
you're the best Vito! keep it up
Bravo Vito, cuanto estamos aprendiendo con tus videos , gracias, gracias, gracias!!!...Un saludo desde las Islas Canarias....
Awesome Vito
Kudos! Fantastico! Hello to Papa Iacopelli. Always nice to see the family.
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.
Chef Vito l am going try it thank you for the recipe from Malaysia
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.
The perfect pizza and the best master
This method has been the best. I saw your past video for the Poolish using 300 g water/300 g 00 caputo flour and 5% dry yeast. Is that too much dry yeast or the Poolish ?
Incredible.
Watching your video always make me hungry. Its magic.
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!!!!
Fantastic thank youuu
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.
Soft and counchy 😃💙💙
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 ❤️
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??
😃🍕🔥
God bless you man you are very generous!!!
Oh my god, it is so nice. Thanks for that video. Greetings from Germany.
fantastic Vito
Your pizza result always satisfy
Отлично!
Glad to see that you're testing this out.😁
What is your preferred wood type for a wood fired pizza oven? Any types of wood to avoid? I'm assuming similar to bbq, only hardwoods like oak, Applewood, cherry wood, maple?
Doing you polish recipe for the first time. Will be ready to start tomorrow.. love your channel dude! But what's going on with that plastic cup that seems to move on it's own ??? Do you get that alot?? Supernatural pizzal 🍕
Perfetto!!
The dough looks to be good for focaccia, is it?
I'll try doing half for pizzas and half for focaccias next time. 6 pizzas for a small family is a bit too much :)
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.
"I want to do it by hand because not everyone has a mixing machine".
You are amazing my friend.
Simply amazing 👏
Que bien que te salen las Pizzas, se nota amor cuando las haces. Ese queso Napolitano tiene que estar riquísimo. Felicidades. Saludos desde España.
Bravo!!!
U r the Man VITO❤❤❤🤘
Great video best part was your Padre at the end with the Italian music love it
Preciosa 🍕
Soft and craunchy 👌
in the same time!
Perfectly
You put so much love in your videos....u r one of a kind pizza master
Man this pizza looks like amazing true master fratello iacopelli
Good that I already have a poolish in the fridge, ill try it tomorrow 👌
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 😘😍❤️🌹👍🌸
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"?
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.
i learn more this video.thank you vito.lovely pizza dough same my homemade business soft dough🍕👌😋😘
magnifico
I’m going to make pizza tonight, poolish is in your the fridge, wish me luck 🍀
Question: can you make larger pizzas this way do they always have to be smaller, single serve.
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
Greetings from Finland! Hope so maestro visit here some day
Hey Vito Please answer this
How much is the ratio of flour in poolish vs the other dough
If we are making only for 2-3 doughs how much flour and water in poolish and how much in the dough before we integrate with poolish
What is the formula we all always use