Always funny how you pronounce crunchy haha. Crounchy. I am Dutch myself so our pronunciation is not perfect either so it's no offense ❤😂. Always inspiring to see your videos Vito. Keep doing what you do. i am soon going to buy a pizza oven and study your technique. I love pizza and love cooking. Cheers, thank you.
Already made the poolish 11 hours ago (from your recipe which you shared in gugas video), tomorrow i will be making it for the family, i hope it will be okay with only 2 days, people are coming tomorrow, so i cant wait another day. Thank you for sharing all of this, very very very useful.
@@eriktabbers3599 English is welcome to all mispronouncing. It's an amalgamation of lots of languages and lots of cultures. So who really knows the correct pronunciation of any of these words. 'Crounchy' may be exactly how Henry viii said it.
Had recently purchased a 12” wood/charcoal pizza oven. Tried dough recipes that came with the oven, was ok. Found you while I was looking for dough recipes. You changed my pizza making experience 😊. Using your Poolish and dough recipe I made the most excellent pizza. Thank you so much for sharing your expertise and passion for pizza. Keep it coming! Top, top, top, baby!!!
Props to you Vito , ur the first guy on the internet who shared all Secrets of pizza making , and now everyone is doing it and copying you haha , because you we all are making a better pizza at home , thank you Vito ❤
Thank you so much VITO! In Thailand I had a hard time finding Neapolitan pizza. When I saw you on TH-cam it looked so easy! It gave me my first try at making my own pizza and my first time ever trying Neapolitan pizza, it was amazing!
I've been doing your last next level dough for a while now. My wife loves this pizza so much that she can't have a pizza at a restaurant. I am definitely trying this and see the difference. Once you do your dough >20 times you realize how easy it is. Love it.
me and my wife also don't want to eat pizza outdoor again. once i tried this pizza with poolish, Vito's recipe, i became addicted. We only know about 2 pizza places where they have neapoli style pizza. they are OK, but not nearly as good as my hope made pizzas.
I am learning to make pizza at home and this is the third recipe that I have tried. Despite my mistakes, it made beautiful dough balls. My dough was extremely tacky at step 3 so I added flour little by little until the dough was a consistency that I thought worked. After the final rest, the dough was fabulous. The taste is awesome and my search for the perfect recipe for me has ended. Thank you so much for being willing to share your expertise.
vito i came up just like you i worked in a chinese restaurant working for years building up my skills and knowledge i appreciate everything you do for us sharing your skills thank you so much i have so much respect for you
Vito you said this dough is 80% hydration but I calculate 74% (1000g water/1350 flour = 74%) - this is for your first dough. Then with your “Pro-Dough” section you add another 240g flour and 100ml water, which will again change the total percentage. Now you have 1100/1590 = 69% hydration (I’ve read not to count oil as part of the hydration). I only mention this because I get really confused from video to video what the true percentages should be. Also, for the non-professional, the higher the hydration, the more difficult it is to work with the dough.
I can’t thank you enough for the great recipe, I started on it two days ago and just tasted it today and it was GREAT 🍕, It was the best pizza I have ever tasted. Thanks a lot for sharing this amazing recipe with us. Many greetings from Alexandria, Egypt!
I just enjoyed this pizza recipe with my family. I had the same base (ricotta cheese and sun dried tomato pesto) but different toppings. It is the best pizza I’ve ever had. It’s out of this world. Amazing!!!!!! The three days process creating this amazing dough was definitely worth it. Thank you for sharing this wonderful recipe with us Vito. It’s going to hold the first place of all my favourite recipes. Thank you.
If your pizza taste half as good as it looked it was a masterpiece. Beautifully done Vito. That was a great way to show the home oven user how to make their own special pizza. Thank You !! for your love of all things pizza. 🍕 I think you are onto something with the dough. I have found that my best tasting doughs have been with flour in all states of fermentation. Some older, over ferment dough mix (maybe even got a little dry on the edges) with perfect 24-48 hour fermentation dough and a little fresh not ripe dough. The combination of flavors and textures made for out of this world pizza dough. This was probably common practice back in the day for pizza and bread when they used a mother yeast to make the doughs through the week at the bakers oven.
You sir are an inspiration, I’ve only subscribed to your channel a few days ago and have been binge watching since, so inspired was I that I made the best focaccia of my life yesterday with Kalamata olives, baby Roma tomatoes, roasted peppers, roasted garlic and fresh oregano, I even bought an expensive olive oil and omg what did I just create, next will be one of your magical pizzas
Will try this for sure.. Have been using your regular pizza dough recipe for awhile now, I even built a diy wood burning oven in the backyard! Thank you Just want to say something, its a good idea to do some other recipes as well in between though your passion and expertise is pizza and I ll tell you why as a viewer .. Once a person has the dough recipe or a dough recipe like this one with an even longer fermentation time, tries it out and perfects it, they'll just refer that recipe when making pizza. After that there's less reason to watch new videos if its just the toppings that change so you might lose views Like before as people might not view the whole video but will just quickly skip through it to check if there's any new info and the you tube algorithms will pick it up.. Because its the same recipe more or less and they already know the base recipe cos you already did it.. Love the fact that you are so passionate about everything you do and your enthusiasm but something new will keep viewer interest long term.. Maybe interesting recipes from the past that are uncommon and people don't know about anymore or using pizza dough in a recipe thats not pizza.. Wish you all the best.. Merry Christmas!
Hi Vito Made this dough over the weekend All I have to say is OMG! A bit of work with this dough but worth it in the end It was so soft and easy to work with. Me and my family absolutely loved it Thank you so much for sharing your pizza knowledge
Great video! i've been trying out some weird pizza toppings lately on my home pizzas.. sometimes it doesn't work but when it does i feel so proud cuz it feels like I created something. Anyways never tried ricotta on my pizzas for some reason, but i sure as hell will try that now!
just got recommended one video where you showed how to make pizza been watching all your videos these last few days and my pizza making level has increased by 100 thank you! pizza god
this is what I always do! haha bulk fermentation so 1 day poolish an the 1 day bulk ferment, then when I make the balls I usually let them go 1 day, minus 1 to eat that day. After 2-3 days it gets even better.
Been watch you for a good while and found so mutch inspiration and now I tried this recipe this past weekend, first time making a dough that takes 3 days😅 but it came out super nice in my normal home oven 👌🏼
Ricotta cheese on a pizza is the best, I always put ricotta cheese on my pizza, and in the last time I also tried to mix ricotta with something else that made it so delicious 🤩
Thankyou Sir! I made this recipe today. It's definitely has crunchy crust and soft in the middle. Made some adjustments because my family is small, so i divided all the measurements by two. It made 4 big pizza and 1 small size. My dough isn't as smooth as yours probably because I'm using home mixer with hook but still workable. My poolish was a bit dry when following your measurements, so i add another 50 ml of cold water. But when i make the dough the next day, i ended up omitting 50ml from the dough recipe because it felt like it will be too much. Then i follow your exact measurements for the third day. Had to leave it for 30 minutes because it's too sticky (good thing i saw your video how to fix sticky dough 😂) , then after that it was fine. Still felt like i need to do it again to perfect it. Nevertheless, thanks for teaching us! ❤
Always put same amount of flour as the water. 200 grams of flour to 200 ml of water, and if 300 then 300 for flour with yeast and honey for poolish. That never changes. Then you can add the flour and water for whatever percentage of hydration you want. Only count the water and the flour for hydration number.
@vitoiacopell, I started making pizza dough since I saw your videos. My friends think the pizzas are amazing. Thank you very much for sharing your experience with us! Try making a Brazilian pizza (if you want, I can give you some recipes) lol
Bro you are amazing. You are the best in business. Maybe you do, if not , open up pizza in the U.S and you will be the best pizza ever. I will be using your recipe for my pizza. Also the reason for some haters trying to shut your channel is because they don’t like people to know secret recipes of pizza.
Delicious! Lots of effort and work! 3 days full on to a home bake flavoursome Pizza! Thank you for sharing your knowledge and talent! Greetings from Singapore, 🌹🌹🌹 Edith , a appreciative Subscriber
Grazie Vito, sono in California e seguendo la tua ricetta la pizza fatta in casa costa una frazione di mangiarla fuori (Ed è anche molto molto piu buona) !
Thanks for this, I am trying to perfect my pizza dough. The quantity used is a bit much.. (I don't need to make 6 pizzas at once so I have scaled this down. Day 2 dough was a bit wet and hopefully it's fixed by adding a bit more flour.. day 3 tomorrow and everything is looking good so far.
You can make a batch and FREEZE those leftover doughs. They freeze very well. They keep for up to 4 months in a freezer but I would recommend no longer than 2 to 3 months.
Vito thanks you yesterday do pizza from your recipe it was great pizza i did all stages as you and it was one of the best pizzas that i eat. Thank you 🎉🎉🎉🎉🎉🎉🎉🎉
Lei fa la pizza come il processo di un panetone ... You're making pizza dought like the panetone .. Congratulation for 1000000 subscribers.. Thank you for the recipe.
Hi Vito, in previous episodes you have covered the poolish but not airtight. In this episode your poolish comes out of the fridge with a closed, airtight lid. On every online forum about pizza there is a discussion about sealing poolish (airtight) or not. Do we close the lid, or not?
Vito I make a 70% hydration works well for me enjoy the videos , I would like to ask if you would go over making a Madame pizza the egg in the center I haven’t tried making one yet I use to get them in Europe thanks .
Ciao Maestro! Can you pls do an updated video on pizza con farina integrale (whole wheat flour). That is a healthier option given their content in fiber and nutrients! Thanks a lot! Maybe a “next level” version using whole wheat ? Thank you !!!
Big fan of your TH-cam. Can I half the recipe ingredients (literally) and make 5x 280g balls. Or remind me when I freeze the balls (before final proving?)
Hi Vito, thank you for all the great videos you have made for the perfect pizza. I have a question about day 2. When I take the poolish from the fridge, do I need to wait one hour to bring it to room temperature before using it for the dough?
My man congratulations on reaching your 1 million subs bro, im one of them i told you a while back not to be so worried just fpcusing on what you doing and it will come organically
Interesting I'm doing this double fermentation with biga and balling it at the 3rd day and yeah it's much better results for home. I'm not kneading second time. I will try with poolish also most likely more fluffy result which is better.
I think with that oven you should try doing some more authentic NY/detroit style pizzas and maybe also have an effueno there for doing more of the neapolitan/wood fired variants.
Vito. I have indoor ooni pizza oven! I use your 70% hydration dough for neoplitan pizza at least once a month. It's the best! I love your videos! KOKO= keep on keeping on! ❤
looks delicious! Going to try this when in late spring/summer when i have again zuchini in the garden! I presume i'll have to add lot of olive oil on the flower to prevent they getting burned by the high temperature or flame?
Can you make a video of smaller batches of pizza dough for a single family ? Maybe a video just enough dough for 2 pizzas! I would never be able to use 700 gram dough recipes since alot of it would go to waste. Thank You Vito !
New pizza maker here!🙋♀️Love your channel!❤ We just bought an Ooni outdoor multiple fuel pizza oven. Would you use this dough in it? For wood/charcoal? Gas?
Does it have to be 70% hydration? I find that level of hydration makes such a soft dough that it's really hard to work with, I'd rather stay down at 62% to 65% if possible. Thoughts?
I always love learning and trying new recipes. Its a fun challenge where I live in the Yucatan of Mexico. The heat and humidity runs high. After a couple days of adjusting the water/hydration I get to a similar consistency of what I see here. Yay lol 😅 I would like to know what is the controlled temp that you are working with. Me its on average at 6am when I begin approx 78F by 9 am 83. Noon 89F. Will give this one a test run. Thanks Vito :)
@vitoiacopelli I‘m new to the channel and appreciate every piece of it. However, I was wondering if I just want to make half of the amount of pizza, if I then could just use half of the amount for every ingredient? And if so, does this work for the poolish and the „main“ dough? Thanks for answering and looking forward to your next vid!🎉
This is the best pizza dough recipe on TH-cam! 2024 thoughts?
Always funny how you pronounce crunchy haha. Crounchy. I am Dutch myself so our pronunciation is not perfect either so it's no offense ❤😂. Always inspiring to see your videos Vito. Keep doing what you do. i am soon going to buy a pizza oven and study your technique. I love pizza and love cooking. Cheers, thank you.
How much for the stand dough mixer??
Already made the poolish 11 hours ago (from your recipe which you shared in gugas video), tomorrow i will be making it for the family, i hope it will be okay with only 2 days, people are coming tomorrow, so i cant wait another day. Thank you for sharing all of this, very very very useful.
@@eriktabbers3599 English is welcome to all mispronouncing. It's an amalgamation of lots of languages and lots of cultures.
So who really knows the correct pronunciation of any of these words. 'Crounchy' may be exactly how Henry viii said it.
@@MikeBiscuits27 those things are commercial looking. Hobarts are thousands for a small floor mixer.
Had recently purchased a 12” wood/charcoal pizza oven. Tried dough recipes that came with the oven, was ok. Found you while I was looking for dough recipes. You changed my pizza making experience 😊. Using your Poolish and dough recipe I made the most excellent pizza. Thank you so much for sharing your expertise and passion for pizza. Keep it coming! Top, top, top, baby!!!
Hope you enjoy
Props to you Vito , ur the first guy on the internet who shared all Secrets of pizza making , and now everyone is doing it and copying you haha , because you we all are making a better pizza at home , thank you Vito ❤
Big hearted pizza guy ❤❤❤❤
The one who truly shares ❤
Thank you so much VITO! In Thailand I had a hard time finding Neapolitan pizza. When I saw you on TH-cam it looked so easy! It gave me my first try at making my own pizza and my first time ever trying Neapolitan pizza, it was amazing!
Happy to hear that!
Hands down best pizza channel on the whole internet. Much love Vito, thank you for those videos. Incredible work
I've been doing your last next level dough for a while now. My wife loves this pizza so much that she can't have a pizza at a restaurant. I am definitely trying this and see the difference. Once you do your dough >20 times you realize how easy it is. Love it.
I have had the same experience
me and my wife also don't want to eat pizza outdoor again. once i tried this pizza with poolish, Vito's recipe, i became addicted. We only know about 2 pizza places where they have neapoli style pizza. they are OK, but not nearly as good as my hope made pizzas.
There was a difference?
any difference? be honest
I am learning to make pizza at home and this is the third recipe that I have tried. Despite my mistakes, it made beautiful dough balls. My dough was extremely tacky at step 3 so I added flour little by little until the dough was a consistency that I thought worked. After the final rest, the dough was fabulous. The taste is awesome and my search for the perfect recipe for me has ended. Thank you so much for being willing to share your expertise.
vito i came up just like you i worked in a chinese restaurant working for years building up my skills and knowledge i appreciate everything you do for us sharing your skills thank you so much i have so much respect for you
Thank you Vito for sharing the secrets. Going to make this and cook it in my Ooni 16 Koda pizza oven.
Sounds great! Keep me posted
Vito you said this dough is 80% hydration but I calculate 74% (1000g water/1350 flour = 74%) - this is for your first dough.
Then with your “Pro-Dough” section you add another 240g flour and 100ml water, which will again change the total percentage.
Now you have 1100/1590 = 69% hydration (I’ve read not to count oil as part of the hydration).
I only mention this because I get really confused from video to video what the true percentages should be.
Also, for the non-professional, the higher the hydration, the more difficult it is to work with the dough.
I can’t thank you enough for the great recipe, I started on it two days ago and just tasted it today and it was GREAT 🍕, It was the best pizza I have ever tasted. Thanks a lot for sharing this amazing recipe with us. Many greetings from Alexandria, Egypt!
Thank you Vito. Thanks a Milion man. I pray to good GOD to reward you. Your honest and no secret recepies are not mached in the whole youtube.
Thank you soooo much. THIS is what I have been waiting for! How to make it in a HOME oven!
You are so welcome!
my husband bought me an ooni pizza oven and made me watch all your videos. now almost every day there is poolish in my fridge
Congrats on 1M ! 🍕
I just enjoyed this pizza recipe with my family. I had the same base (ricotta cheese and sun dried tomato pesto) but different toppings. It is the best pizza
I’ve ever had. It’s out of this world. Amazing!!!!!!
The three days process creating this amazing dough was definitely worth it. Thank you for sharing this wonderful recipe with us Vito. It’s going to hold the first place of all my favourite recipes. Thank you.
If your pizza taste half as good as it looked it was a masterpiece. Beautifully done Vito. That was a great way to show the home oven user how to make their own special pizza. Thank You !! for your love of all things pizza. 🍕
I think you are onto something with the dough. I have found that my best tasting doughs have been with flour in all states of fermentation. Some older, over ferment dough mix (maybe even got a little dry on the edges) with perfect 24-48 hour fermentation dough and a little fresh not ripe dough. The combination of flavors and textures made for out of this world pizza dough. This was probably common practice back in the day for pizza and bread when they used a mother yeast to make the doughs through the week at the bakers oven.
You sir are an inspiration, I’ve only subscribed to your channel a few days ago and have been binge watching since, so inspired was I that I made the best focaccia of my life yesterday with Kalamata olives, baby Roma tomatoes, roasted peppers, roasted garlic and fresh oregano, I even bought an expensive olive oil and omg what did I just create, next will be one of your magical pizzas
Wow, thank you
Soft and crunchy IN the same time. We love you as you were brother. No need to fix anything.
Just made your dough for the first time. Second dough I’ve ever made. Incredible, best pizza I’ve ever had!
THANK YOU! I can't afford a spiral mixer. Can I use a kitchen aid with the dough hook for this recipe?
Will try this for sure.. Have been using your regular pizza dough recipe for awhile now, I even built a diy wood burning oven in the backyard!
Thank you
Just want to say something, its a good idea to do some other recipes as well in between though your passion and expertise is pizza and I ll tell you why as a viewer .. Once a person has the dough recipe or a dough recipe like this one with an even longer fermentation time, tries it out and perfects it, they'll just refer that recipe when making pizza. After that there's less reason to watch new videos if its just the toppings that change so you might lose views Like before as people might not view the whole video but will just quickly skip through it to check if there's any new info and the you tube algorithms will pick it up.. Because its the same recipe more or less and they already know the base recipe cos you already did it..
Love the fact that you are so passionate about everything you do and your enthusiasm but something new will keep viewer interest long term.. Maybe interesting recipes from the past that are uncommon and people don't know about anymore or using pizza dough in a recipe thats not pizza..
Wish you all the best.. Merry Christmas!
The best pizza chef I've ever seen.
Hi Vito
Made this dough over the weekend
All I have to say is OMG!
A bit of work with this dough but worth it in the end
It was so soft and easy to work with.
Me and my family absolutely loved it
Thank you so much for sharing your pizza knowledge
Great video! i've been trying out some weird pizza toppings lately on my home pizzas.. sometimes it doesn't work but when it does i feel so proud cuz it feels like I created something. Anyways never tried ricotta on my pizzas for some reason, but i sure as hell will try that now!
Thank you Vito! Your videos helped my pizza projects by 100x. Making poolish will be apart of my pizza making forever!
I enjoyed braid video. I didn’t expect the final pizza toppings - it looks great !
Thank you 😋
This Pizza looks absolutely delicious. Wow great job Vito.
just got recommended one video where you showed how to make pizza been watching all your videos these last few days and my pizza making level has increased by 100 thank you! pizza god
Thank you for your videos and passion. I made this recipe today and my family was very surprised and delighted! Please keep the great work, thank you!
Love your channel.. I have learned so much from you. You show much enthusiasm and love for your work. La ringrazio molto!
Thanks Vito. Since all I have is a home oven, this recipe/instruction will be perfect. Will definitely try soon. No secrets!
ive been following you for years now, and your videos inspired to make pizza for family and friends, so thank you! happy 2024
Same to you!
Vito, congratulations. Keeping making PIZZA soft and crunchy.
this is what I always do! haha bulk fermentation so 1 day poolish an the 1 day bulk ferment, then when I make the balls I usually let them go 1 day, minus 1 to eat that day. After 2-3 days it gets even better.
I love your videos...... Could you make a video like this one but for a NY style?
Been watch you for a good while and found so mutch inspiration and now I tried this recipe this past weekend, first time making a dough that takes 3 days😅 but it came out super nice in my normal home oven 👌🏼
It is the best show, ever! Thank you, Vito! You gave me what I needed, to start my best journey!
You deserve this number! Congrats! Saluti from Brazil! 🇧🇷
Love your channel so explanatory and helpful. Don’t stop doing what you are doing you do it so well ❤
This dough recipe is so awesome i just made pizza today but uoj csn be sure i will try your dough brother for sure looks so good
Ricotta cheese on a pizza is the best, I always put ricotta cheese on my pizza, and in the last time I also tried to mix ricotta with something else that made it so delicious 🤩
Make pizza is a serious thing. Sei grande Vito. Sei davvero grande. Ami quello che fai. Sei un'ispirazione. Complimenti!!!🥰
Amazing Vito. Thank you so much. You deserve the 1+ subscribers. Here’s to the next million 😊
Thankyou Sir! I made this recipe today. It's definitely has crunchy crust and soft in the middle. Made some adjustments because my family is small, so i divided all the measurements by two. It made 4 big pizza and 1 small size. My dough isn't as smooth as yours probably because I'm using home mixer with hook but still workable. My poolish was a bit dry when following your measurements, so i add another 50 ml of cold water. But when i make the dough the next day, i ended up omitting 50ml from the dough recipe because it felt like it will be too much. Then i follow your exact measurements for the third day. Had to leave it for 30 minutes because it's too sticky (good thing i saw your video how to fix sticky dough 😂) , then after that it was fine. Still felt like i need to do it again to perfect it. Nevertheless, thanks for teaching us! ❤
Always put same amount of flour as the water. 200 grams of flour to 200 ml of water, and if 300 then 300 for flour with yeast and honey for poolish. That never changes. Then you can add the flour and water for whatever percentage of hydration you want. Only count the water and the flour for hydration number.
@@1flash3571 yess exactly, now i make it just like you said. Same amount of flour and water 😆
will definitely try this new making the dough. looks delicious and light. Have done all your other doughs so I know this will be fantastic
thank you thank you thank you... also... I heard about people using zup for dough during fermantation ?
@vitoiacopell, I started making pizza dough since I saw your videos. My friends think the pizzas are amazing. Thank you very much for sharing your experience with us!
Try making a Brazilian pizza (if you want, I can give you some recipes) lol
Bro you are amazing. You are the best in business. Maybe you do, if not , open up pizza in the U.S and you will be the best pizza ever. I will be using your recipe for my pizza. Also the reason for some haters trying to shut your channel is because they don’t like people to know secret recipes of pizza.
Delicious!
Lots of effort and work!
3 days full on to a home bake flavoursome Pizza!
Thank you for sharing your knowledge and talent!
Greetings from Singapore, 🌹🌹🌹
Edith , a appreciative Subscriber
thanks for another great video, Vito!!
Love your videos and the way you share your knowledge and happiness!!!!
Grazie Vito, sono in California e seguendo la tua ricetta la pizza fatta in casa costa una frazione di mangiarla fuori (Ed è anche molto molto piu buona) !
Thanks for this, I am trying to perfect my pizza dough. The quantity used is a bit much.. (I don't need to make 6 pizzas at once so I have scaled this down. Day 2 dough was a bit wet and hopefully it's fixed by adding a bit more flour.. day 3 tomorrow and everything is looking good so far.
You can make a batch and FREEZE those leftover doughs. They freeze very well. They keep for up to 4 months in a freezer but I would recommend no longer than 2 to 3 months.
Love your channel, I watch the videos over and over again
Vito thanks you yesterday do pizza from your recipe it was great pizza i did all stages as you and it was one of the best pizzas that i eat. Thank you 🎉🎉🎉🎉🎉🎉🎉🎉
Amazing work my friend…great video and I’ll be trying this soon🙏🏼🌞🙏🏽🌻
Perfekt Pizza, thank you so much for all your videos!!! Greetings from Germany ✌️
Lei fa la pizza come il processo di un panetone ...
You're making pizza dought like the panetone .. Congratulation for 1000000 subscribers.. Thank you for the recipe.
Vito #1 Pizza Channel on TH-cam!!!
Hi Vito, in previous episodes you have covered the poolish but not airtight.
In this episode your poolish comes out of the fridge with a closed, airtight lid.
On every online forum about pizza there is a discussion about sealing poolish (airtight) or not.
Do we close the lid, or not?
He clearly says in the video to keep the lid loose..
@@brandoncharles4781 And a moment later he opens the fridge and takes out a green bowl with a closed lid, airtight.
Magnifique la pâte vous êtes un artiste 🙏
Merci infiniment
Looks really great. I’m going to try it ❤
Can I use a standard mixer?
Made this recipe this past weekend...dough turned out great...but it almost killed my Kitchen Aid pro 600! May have to adjust for it.
Vito I make a 70% hydration works well for me enjoy the videos , I would like to ask if you would go over making a Madame pizza the egg in the center I haven’t tried making one yet I use to get them in Europe thanks .
Try this : im not very fan of classics mushrooms but pizza with blacks truffles mushrooms was insane for me
Excellent. Thank you for sharing on your videos!
Ciao Maestro!
Can you pls do an updated video on pizza con farina integrale (whole wheat flour).
That is a healthier option given their content in fiber and nutrients!
Thanks a lot!
Maybe a “next level” version using whole wheat ?
Thank you !!!
Big fan of your TH-cam. Can I half the recipe ingredients (literally) and make 5x 280g balls. Or remind me when I freeze the balls (before final proving?)
What an informative video, indeed it’s the best pizza video 😊
Why have I not found you sooner? Damn Guga. ❤
Hi Vito, thank you for all the great videos you have made for the perfect pizza. I have a question about day 2. When I take the poolish from the fridge, do I need to wait one hour to bring it to room temperature before using it for the dough?
My man congratulations on reaching your 1 million subs bro, im one of them i told you a while back not to be so worried just fpcusing on what you doing and it will come organically
🎉
Thanks!
Waiting 3 days for a pizza?! You are very durable :)
Interesting I'm doing this double fermentation with biga and balling it at the 3rd day and yeah it's much better results for home. I'm not kneading second time. I will try with poolish also most likely more fluffy result which is better.
I think with that oven you should try doing some more authentic NY/detroit style pizzas and maybe also have an effueno there for doing more of the neapolitan/wood fired variants.
Vito. I think your videos are inspiring electric oven manufacturers to make other models of indoor pizza ovens to make that soft and crunchy pizze!❤😅
Glad you like them!
Vito. I have indoor ooni pizza oven! I use your 70% hydration dough for neoplitan pizza at least once a month. It's the best! I love your videos! KOKO= keep on keeping on! ❤
Excellent video! Thank so much! Make YOUR favorite pizza next time 😊
Amazing!! Any tips cooking on what to cook on in a home oven? Should I use a stone? Amazing videos like always!!
Is there anywhere you posted ingredients measurnents for 1 pizza dough? I dont need to make 6 pizzas
looks delicious! Going to try this when in late spring/summer when i have again zuchini in the garden! I presume i'll have to add lot of olive oil on the flower to prevent they getting burned by the high temperature or flame?
Can you make a video of smaller batches of pizza dough for a single family ? Maybe a video just enough dough for 2 pizzas! I would never be able to use 700 gram dough recipes since alot of it would go to waste. Thank You Vito !
You can freeze and use later. See Vito’s videos about freezing the dough.
It’s all %s. Just scale everything. 50% is a good amount. It’s hard to mix less in a offset spiral.
Beautiful! But where do I find zucchini flowers in December? The polish method always works for me. Thanks Vito
I enjoy the process i watched it twice
Amazing content! I'll follow your recipe :)
Vito could make a “soft and crunchy” pizza with a candle. Geiá sou from Kalamata
Keep it comin!!! Such great info!
Hello Vito ! Bravo for the million suscribers. Can we freeze the pizza dough ?
New pizza maker here!🙋♀️Love your channel!❤
We just bought an Ooni outdoor multiple fuel pizza oven. Would you use this dough in it? For wood/charcoal? Gas?
I have a question , can we skip the last part of surdought ? And use the dought we obtain in the second part ? Thanks !
Does it have to be 70% hydration? I find that level of hydration makes such a soft dough that it's really hard to work with, I'd rather stay down at 62% to 65% if possible. Thoughts?
I always love learning and trying new recipes. Its a fun challenge where I live in the Yucatan of Mexico. The heat and humidity runs high. After a couple days of adjusting the water/hydration I get to a similar consistency of what I see here. Yay lol 😅 I would like to know what is the controlled temp that you are working with.
Me its on average at 6am when I begin approx 78F by 9 am 83. Noon 89F.
Will give this one a test run. Thanks Vito :)
You can do it!
@@vitoiacopelli
I know I can! 😁
Thanks Vito!💛
Thanks chef
"De olovoiol" 😂 Grazie Vito!
when make a dough.water first or flour first in the machine?what's the different please Vito
Thank you Vito!
As usual Bravo, Thank You.
Thank you too!
@vitoiacopelli I‘m new to the channel and appreciate every piece of it. However, I was wondering if I just want to make half of the amount of pizza, if I then could just use half of the amount for every ingredient? And if so, does this work for the poolish and the „main“ dough? Thanks for answering and looking forward to your next vid!🎉
Thanks for all your secrets ❤. May I ask, what if we want to only do 3 or 4 pizzas?