I just made a pizza with this video and I LOVED IT 💕 Thank you Vito, for making everything so easy and tasty, the dough came out super light and the crust was on point. Your videos make us happy and not wanting any other pizza recipe ! Blessings and bless your heart and your love for cooking ✨
Thank you Vito! you are the real master! Ok here's my experience with this recipe, the first time I tried it, i spilled some of the water while making the poolish and had to add water based on my judgement, i ended up adding too much because the dough was runny and loose, no matter how I long i left it it was no good, i still followed the steps and was able to make the focaccia bread and it was great! it really was. The second attempt was more successful, i followed teh instructions step by step, with double zero flour, I ended up with the perfect pizza i ever saw anyone making at home, my family couuld not believe it. Still even with following the recipe, the dough was sticky, i left it to sit for 15min as i saw in one of Vito's other videos, that helps but still it was a bit sticky, not easy to handle and did not form the ball shaped dough towards the end, but the pizza came out fluffy, crunchy on the outside and soft on the inside. I think i will use 200g of flour next time and see how that goes. my tips: make sure the dry yeast and honey have dissolved completely before adding them to the dry flour when making pooolish, I saw half of the yeast little balls at the bottom of the bowl i was mixing them in. knead for 15 minutes. if the dough is sticky leave it to sit and covered slightly for 15 minutes. good luck...
Absolutely loved the dough. Made pizza and focaccia 3 times to family and friends and they all loved it! Thank you for sharing all this with so much passion!
I have made the pizza from the polish, the bread from the pizza dough, the buns and the bread from the bread video. Everything is absolutely fantastic!! Thanks for your videos and passion!
Hi Paul, can you help - how long did you need the dough after adding all the flour to the polish? At what temperature did you bake your doughs - did you use a stone? Thanks much for your reply.
@@emiliamartucci8291 I knead the dough at least 15 minutes. I cooked in the home oven, so the pizza was at 525 degrees F. on a pizza stone. The buns and the bread were baked at 400 degrees F, on a pan (no stone).
@@CoolBBQPaul thank you Paul for your thoughtful reply. and you are correct. When I watched Vito’s Italian version of the same video, he does say to knead it for 15 minutes. Thanks for the temperatures. Appreciated your help.
This is what I was looking for one dough three breads. I have made your pizza recipe it is very delicious. I make the poolish. I wanted to learn how to bake bread. Here it is your recipe. I love focaccia bread. I love pizza. I love Italian bread. I made some mistakes with pizza but I'm learning. It gets better each time. Thank you Vito😊
I started my pizza making journey 6 years ago experimenting weekly sourdough, long fermentations etc...I thought I had a passion and loved pizza you're on a whole different level! I enjoy the content and have used your techniques and now my pizza is better for it thanks Vito!
Hello, I saw you commented that you experimented with pizza dough. Can you share an advice on the poolish dough, I mean I've been trying it for quite some time with bread flour (I guess you call it all purpose flour) but I cannot get it to strengthen up, no matter how long I knead it, fold it or similar... I cannot make a nice dough ball and puff up, it always spreads to the sides, and further more there is no resistance when I stretch the pizza , I mean it's spreading around with no effort... When I bake it, the taste of the dough is perfect and therefore I don't want to give up from this poolish type type of gough... Please share any information that might help. Thanks.
@@darkoserafimovski8127 use bread flour not all purpose flour. if Type 00 is available in your market, better. All purpose flour has less protein content. Protein helps to develop Gluten. Making poolish starter, amount of flour and amount of water should be equal.
Tried it out and it is by far the best dough I have worked with. Pizzas were a hit with my wife and her class students in their life skill lesson. The bread was a hit and my wife could not stop eating the focaccia. Thank you
Been making pizza for several years, finally happy with my neapolitan style dough. Making my first focaccia tomorow (dough is bulk fermenting now). Can't wait to give it a try. Planning a roasted tomato soup with a side of roasted garlic and sundried tomato focaccia.
Just discovered Vito and I wish I did sooner. This guy is insanely great, so engaging, and for some reason always so happy in his videos. I need more video vibes like this!
OMG! I think I’m in love 🥰. With this dough, bread soooooo beautiful. I’m starting this recipe now. Tomorrow my house will smell like love ❤️. Thank you, this is what I’ve been looking for.
Guy you are amazing !!! I tried my 1st pizza dough with your recommandation and it was a Real sucess, so thank you so much ❤ I really wish you will realize your project what ever it is... Keep going watching you from France. Merci 👍
Vito, as so many guys, I learned so much from you about Pizza. Before my standard was the Pizza from that funny older guy from "FoodTube" - the video, you and your beautiful sister analized together. It is hard to get it perfect but you don't stop explaining details. Just one question: Can I use Manitoba instead of 00 flour if I have only Manitoba at home? Thank you so much, you so sympathic maestro. Ciao from Germany, Christian Vulpescu
I’ve heard him mention Manitoba flour bc it makes strong gluten. It has a “high W” he says. He goes on to say, in his video that the higher the W, the stronger the gluten. If that helps.
I made this dough two days ago and made pizza with it today and everybody loved it. Thank you Vito. The only thing I did differently was I used white sugar instead of honey.
Vito, my poolish is currently in the fridge. Can't wait for tomorrow to make the pizza. I am currently making an outdoor pizza oven. I'm sure it'll taste a million times better when I'm able to cook it in a wood oven. Thank you for your passion and for taking the time to create all the awesome videos. Take care and be safe!
i made this recipe and everything was bomb! Sooo good! My neighbors loved the Focaccia bread. I ended up tossing a whole dough ball into the oven and baking it with some salt and a dash of pepper on top. It was awesome! Thank you Vito!
Lately I've been trying to improve my homemade pizza, also my oven isn't great, and your videos are being really helpful, thank you very much for your videos Vito
After years and years of watching these videos I decided that finally, in lockdown, I would follow one of these recipes and make my own delicious Neapolitan pizza at home. I have to say, I now fully appreciate why Vito is the maestro. I went online, I ordered the 00 Caputo flour from Italy (via Amazon UK), I bought yeast and tinned san marzano tomatoes, I had every ingredient measured precisely on my digital scale, and everything you could have imagined went wrong.... My poolish barely rose at all in the fridge overnight. When I made my dough the next morning it was so sticky that I could barely knead it by hand and kept having to add more flour. When I formed my balls of dough and left them for a few hours they were at least 4 times bigger than they should have been. When I was stretching my dough weak points appeared and it seemed about to tear. When I tried to transfer the pizza from the counter to the hot pizza stone it completely stuck and wouldn't come away. In every way you can imagine it was a disaster, but after all the stress and the cursing, when it finally came out of the oven it tasted great. I refuse to give up because only practice can help me improve, but next time I think I might just follow the foccacia technique and put my pizza toppings on that.
it happens, keep trying. i also sometime fail because of the yeast "vitality". last time my yeast was nearly dead i loose 2 kg of very good flour :-( ... but i buy a new yeast and it was perfect. keep faith !
I've never seen any other cooking video that the chef kissed the food they made, Vito you are a TRUE MASTER and the passion you show just proves what a GREAT CHEF you are!!!!! I have become a much better pizza and bread maker because of you!!! Thank You Vito....Cheers
My dear Vito, thank you, from the bottom of my heart. I've tried so much to find the flavour and the taste of the childhood bread and finally found it. Being passionate about cooking I've followed your way and the results: pizza=magnificent, the bread=divine. Foccacia will be the next. May God bless your hands and family. Keep going and never let the vanity of success affecting your life. Be you.
Never a dull moment with Vito. I love his videos, his passion for what he does and the passion he shows when he’s eating his food! Lol “Wow, Wow, Wow” ⭐️⭐️⭐️⭐️⭐️
We recently bought a propane pizza oven and I found your videos while looking for techniques and recipes (and of course I've subscribed!)! Love your passion!! I'm about to make the dough for the first time following your recipe and instructions! Here's hoping for success! 🥰🤞🙏
This was the best pizza dough I've ever had. I made this yesterday but I made it, into a pan pizza and let it sit until it raise again and it came out so beautiful. Thank you so much😀🥰🥰🥰
@@twanger1994 No I just follow the video instead of doing the balls I just did one big ball for the pan pizza let it sit for one hour to raise then spread it out into the pan. I added olive oil to the dough and pan. I covered the dough again and let it sit for another 30 minutes for it to rise again. I carefully added some sauce and cooked it for 20 minutes. Then added more sauce(not too much) and cooked it again for another 5 minutes then added meat and cheese and a little more sauce. Be sure to check the bottom of the dough when cooking it. And make sure you add oil to the bottom of the pan and cook it at high heat. The dough after 3 days was still soft.
This was one of my favorite videos! It was clear, concise and easy to follow. How long did you proof the bread and focaccia? Just to have a point of reference? Thank you for generously sharing your passion!
I missed pizza a lot after shifting to my village from Bengaluru so much so that I decided to learn and make it myself but it was quite challenging. After watching your videos I am feeling pretty confident that I can make it. I love the amount of enthusiasm and energy you have to make and share your experience with us.
Amazing video Vito!!! Thank you so much and also thanks for showing the mess you made in the kitchen that makes me feel much better about the mess I make every time Hahahaha
Well well well! I’m more than convinced as my “biga” created 8 dough balls. I did Neapolitan Pizza, Focaccia, and Bread. The crust was amazing and it was all eaten by the family. Because I have a kitchen aid artisan stand mixer, I was able to after 48 hours, transform 100% Biga to shiny light dough. Flavorful beyond any dough I’ve made. Wish I could post pics. Vito is king
Bravo Vito, that is amazing! Can you tell me where can I buy a Pizza Peel with holes like the one you have used? I need to find one with a short handle
Hi Vito thanks for being an inspiration to me and many others who share the love for pizza and want to make at home! Recently I noticed that after stretching my crusts and putting it in the oven it doesn't rise and the result is always hard and tough without air pockets. How can I achieve your type of crusts? Thanks!
Great video, you are very charming Vito but you confuse me. This is the 3rd Poolish recipe I watch on your channel and each time the proportion of your ingredients is different. Once you say 5-10% Poolish, here you use a lot more Poolish and later you add the Poolish to only 180 gr flour. In earlier recipes you don't use honey here you do. What happened to your proportions? We are mostly all amateurs and look up to you the Maestro but PLEASE be clear and consistent. Grazie.
I think it's not always the same % amount of poolish because of the hydration you want or need. It's like direct dough, there could need 50-60-65-70-80% hydratation... In this case the poolish is kind of the hydration.
There is a lot of leeway in how much poolish you use and what hydration you use. The poolish serves 2 purposes. The first is to get the yeast active before adding the salt. The second is to mature the dough and give it better flavour. Perhaps surprisingly, the maturation of the poolish carries over to the whole dough. If you make a 1:1 flour water poolish with all the water, as in this video, the dough maturation effect is maximised. (The Biga dough method is basically a very dry dough prefermentation which also relies on this carry over effect.) As to hydration levels, this channel has a great video comparing the characteristics of 60% - 70% - 80% dough and explaining why Vito prefers 70%. Actually most of his recipes work out to about 70% and there is not much difference between 70% and 72%.
I made today bread and pizza with same dough my best pizza channel thank you so much vito master of pizza world keep vloging keep cooking and keep smiling love all the way from U.K. 🇬🇧
The doubled-dough method for the bread is genius! Never would have thought of that myself. All three items look wonderful. I will definitely try this--including the bricks for the oven. Thanks for that link! Thank you, Vito!
what you like more focaccia bread or the pizza ?
panuozzo di gragnano made from neapolitan dough. any time of the day
hi..i love your recipes. I watch all your videos from Morocco 😊
Pizza!
Focaccia!
I just made a pizza with this video and I LOVED IT 💕 Thank you Vito, for making everything so easy and tasty, the dough came out super light and the crust was on point.
Your videos make us happy and not wanting any other pizza recipe !
Blessings and bless your heart and your love for cooking ✨
This guy represents Italian passion for cooking
Hell yeah!!!!
Thank you
Thank you Vito! you are the real master!
Ok here's my experience with this recipe, the first time I tried it, i spilled some of the water while making the poolish and had to add water based on my judgement, i ended up adding too much because the dough was runny and loose, no matter how I long i left it it was no good, i still followed the steps and was able to make the focaccia bread and it was great! it really was. The second attempt was more successful, i followed teh instructions step by step, with double zero flour, I ended up with the perfect pizza i ever saw anyone making at home, my family couuld not believe it. Still even with following the recipe, the dough was sticky, i left it to sit for 15min as i saw in one of Vito's other videos, that helps but still it was a bit sticky, not easy to handle and did not form the ball shaped dough towards the end, but the pizza came out fluffy, crunchy on the outside and soft on the inside. I think i will use 200g of flour next time and see how that goes.
my tips: make sure the dry yeast and honey have dissolved completely before adding them to the dry flour when making pooolish, I saw half of the yeast little balls at the bottom of the bowl i was mixing them in. knead for 15 minutes. if the dough is sticky leave it to sit and covered slightly for 15 minutes. good luck...
Thanks for the tips
Vito makes the world better, one pizza at a time.
@Zeke Lance ក
Oh que oui.
thanks Vito for sharing.
🤣
Absolutely loved the dough. Made pizza and focaccia 3 times to family and friends and they all loved it! Thank you for sharing all this with so much passion!
I have made the pizza from the polish, the bread from the pizza dough, the buns and the bread from the bread video. Everything is absolutely fantastic!! Thanks for your videos and passion!
600gr circa
Hi Paul, can you help - how long did you need the dough after adding all the flour to the polish? At what temperature did you bake your doughs - did you use a stone? Thanks much for your reply.
@@emiliamartucci8291 I knead the dough at least 15 minutes. I cooked in the home oven, so the pizza was at 525 degrees F. on a pizza stone. The buns and the bread were baked at 400 degrees F, on a pan (no stone).
@@CoolBBQPaul thank you Paul for your thoughtful reply. and you are correct. When I watched Vito’s Italian version of the same video, he does say to knead it for 15 minutes. Thanks for the temperatures. Appreciated your help.
First. Time I am seeing a viewer write back saying I have made the recipe. Well done
Thanks
this guy puts a smile on your face every time you watch his videos
He does, he's so exuberant!😂❤😊
This is what I was looking for one dough three breads. I have made your pizza recipe it is very delicious. I make the poolish. I wanted to learn how to bake bread. Here it is your recipe. I love focaccia bread. I love pizza. I love Italian bread. I made some mistakes with pizza but I'm learning. It gets better each time. Thank you Vito😊
I started my pizza making journey 6 years ago experimenting weekly sourdough, long fermentations etc...I thought I had a passion and loved pizza you're on a whole different level! I enjoy the content and have used your techniques and now my pizza is better for it thanks Vito!
Hello, I saw you commented that you experimented with pizza dough. Can you share an advice on the poolish dough, I mean I've been trying it for quite some time with bread flour (I guess you call it all purpose flour) but I cannot get it to strengthen up, no matter how long I knead it, fold it or similar... I cannot make a nice dough ball and puff up, it always spreads to the sides, and further more there is no resistance when I stretch the pizza , I mean it's spreading around with no effort... When I bake it, the taste of the dough is perfect and therefore I don't want to give up from this poolish type type of gough... Please share any information that might help. Thanks.
@@darkoserafimovski8127 too much water
@@inUR2teeth well that's a simple answer to a very long question
@@darkoserafimovski8127 use bread flour not all purpose flour. if Type 00 is available in your market, better. All purpose flour has less protein content. Protein helps to develop Gluten. Making poolish starter, amount of flour and amount of water should be equal.
Make into a ball a couple more times. Each time, wait until the ball relaxes
Tried it out and it is by far the best dough I have worked with. Pizzas were a hit with my wife and her class students in their life skill lesson. The bread was a hit and my wife could not stop eating the focaccia. Thank you
Been making pizza for several years, finally happy with my neapolitan style dough. Making my first focaccia tomorow (dough is bulk fermenting now). Can't wait to give it a try. Planning a roasted tomato soup with a side of roasted garlic and sundried tomato focaccia.
Do you roast your own 🧄
Just discovered Vito and I wish I did sooner. This guy is insanely great, so engaging, and for some reason always so happy in his videos. I need more video vibes like this!
Yes! He's fantastic!
I tried making pizza with your recipe and I can’t wait to make again was very easy to stretch technique
Thank you so much for sharing this precious recipe. Chef Vito Lacopelli ..
It's always great fun watching you Maestro Vito. Your passion in making pizza and other similar breads is unparalleled!
Great to watch, hopefully we try this soon
I can taste and smell it from here! Your passion and presentation makes EVERYONE want to bake too ❤ Love your videos!
i have watched and watched and learned so much and tonight i made the best pizza i ever made!!! thank you so much!
OMG! I think I’m in love 🥰. With this dough, bread soooooo beautiful. I’m starting this recipe now. Tomorrow my house will smell like love ❤️. Thank you, this is what I’ve been looking for.
The best bread recipe i've ever seen. Thank you
Guy you are amazing !!!
I tried my 1st pizza dough with your recommandation and it was a Real sucess, so thank you so much ❤
I really wish you will realize your project what ever it is...
Keep going watching you from France. Merci 👍
15:53 soft and crunchy...
Three different bread...awesome thank you.
Your videos really changed my pizza game. 2 friends asked me where I ordered pizza for our gathering, they simply didn't believe I made it.
Vito, as so many guys, I learned so much from you about Pizza. Before my standard was the Pizza from that funny older guy from "FoodTube" - the video, you and your beautiful sister analized together. It is hard to get it perfect but you don't stop explaining details.
Just one question: Can I use Manitoba instead of 00 flour if I have only Manitoba at home?
Thank you so much, you so sympathic maestro.
Ciao from Germany,
Christian Vulpescu
I’ve heard him mention Manitoba flour bc it makes strong gluten. It has a “high W” he says. He goes on to say, in his video that the higher the W, the stronger the gluten. If that helps.
I made this dough two days ago and made pizza with it today and everybody loved it. Thank you Vito. The only thing I did differently was I used white sugar instead of honey.
Parla in italiano
Hi please can u tell me if u used all purpose flour or other?
It wasn’t just a precious recipes it’s also a wonderful show thanks a lot
Vito, my poolish is currently in the fridge. Can't wait for tomorrow to make the pizza. I am currently making an outdoor pizza oven. I'm sure it'll taste a million times better when I'm able to cook it in a wood oven. Thank you for your passion and for taking the time to create all the awesome videos. Take care and be safe!
i made this recipe and everything was bomb! Sooo good! My neighbors loved the Focaccia bread. I ended up tossing a whole dough ball into the oven and baking it with some salt and a dash of pepper on top. It was awesome! Thank you Vito!
Lately I've been trying to improve my homemade pizza, also my oven isn't great, and your videos are being really helpful, thank you very much for your videos Vito
I made the focaccia today and it is wonderful. My husband really impressed. Thanks
After years and years of watching these videos I decided that finally, in lockdown, I would follow one of these recipes and make my own delicious Neapolitan pizza at home.
I have to say, I now fully appreciate why Vito is the maestro. I went online, I ordered the 00 Caputo flour from Italy (via Amazon UK), I bought yeast and tinned san marzano tomatoes, I had every ingredient measured precisely on my digital scale, and everything you could have imagined went wrong....
My poolish barely rose at all in the fridge overnight. When I made my dough the next morning it was so sticky that I could barely knead it by hand and kept having to add more flour. When I formed my balls of dough and left them for a few hours they were at least 4 times bigger than they should have been. When I was stretching my dough weak points appeared and it seemed about to tear. When I tried to transfer the pizza from the counter to the hot pizza stone it completely stuck and wouldn't come away.
In every way you can imagine it was a disaster, but after all the stress and the cursing, when it finally came out of the oven it tasted great. I refuse to give up because only practice can help me improve, but next time I think I might just follow the foccacia technique and put my pizza toppings on that.
it happens, keep trying. i also sometime fail because of the yeast "vitality". last time my yeast was nearly dead i loose 2 kg of very good flour :-( ... but i buy a new yeast and it was perfect. keep faith !
I've never seen any other cooking video that the chef kissed the food they made, Vito you are a TRUE MASTER and the passion you show just proves what a GREAT CHEF you are!!!!! I have become a much better pizza and bread maker because of you!!! Thank You Vito....Cheers
Vito, I'm making a poolish right now. Can't wait to see how it works.
This just blew my mind! Same dough just treated differently. I love making bread and now I’ll be making my own pizza and focaccia!
Love your enthusiasm, makes my day every time Vito. ( Adoro il tuo entusiasmo, rende la mia giornata ogni volta Vito )
Making this tonight thank you Vito 🇨🇦
My dear Vito, thank you, from the bottom of my heart. I've tried so much to find the flavour and the taste of the childhood bread and finally found it. Being passionate about cooking I've followed your way and the results: pizza=magnificent, the bread=divine. Foccacia will be the next. May God bless your hands and family. Keep going and never let the vanity of success affecting your life. Be you.
Hi please can u tell me if u used all purpose flour or other?
I love your enthusiasm and passion for pizza and bread!
Best video yet.........Vito,Vito,Vito............. you need to take the best out of all your videos and put it in a Vito's Pizza Lover's Cook Book.
When I will have opportunity I will make it happen
your directions are easy to follow- many thanks for the video....
Never a dull moment with Vito. I love his videos, his passion for what he does and the passion he shows when he’s eating his food! Lol
“Wow, Wow, Wow” ⭐️⭐️⭐️⭐️⭐️
True 💯
You're my new Héro! tks for your good humor and your générosité!!!
Bravo Vito! This looks really appetizing.
Your passion is infectious. Your videos are fantastic. Many thanks.
We recently bought a propane pizza oven and I found your videos while looking for techniques and recipes (and of course I've subscribed!)! Love your passion!! I'm about to make the dough for the first time following your recipe and instructions! Here's hoping for success! 🥰🤞🙏
Thanks for sharing us your superb technique of three in one dough !
This was the best pizza dough I've ever had. I made this yesterday but I made it, into a pan pizza and let it sit until it raise again and it came out so beautiful. Thank you so much😀🥰🥰🥰
I was just gonna comment about this. When I saw the fococcia, it made me think it might be a good Sicilian pizza.👍 Did you do anything different?
@@twanger1994 No I just follow the video instead of doing the balls I just did one big ball for the pan pizza let it sit for one hour to raise then spread it out into the pan. I added olive oil to the dough and pan. I covered the dough again and let it sit for another 30 minutes for it to rise again. I carefully added some sauce and cooked it for 20 minutes. Then added more sauce(not too much) and cooked it again for another 5 minutes then added meat and cheese and a little more sauce. Be sure to check the bottom of the dough when cooking it. And make sure you add oil to the bottom of the pan and cook it at high heat. The dough after 3 days was still soft.
It all looks good. But that bread looks perfect
The rocco siffredi of the pizza industry 😆 👏 best man 🇮🇹
I will try this recipe... Thank you for your excellent videos.
do you see how he talks to his food with love as he prepares it? that is the secret🙌🙌
These three would combine for a great snack
I am LIVING for all the taste testing 😂😂😂 honestly so amazing. I love seeing the passion you have for your beautiful breads!!
Its amazing how you bake pizza...love it...
This was one of my favorite videos! It was clear, concise and easy to follow. How long did you proof the bread and focaccia? Just to have a point of reference? Thank you for generously sharing your passion!
Couple of hours was very easy
Viti its fundamental to turn on the oven for any baking
The man kissed all 3 breads 😂😂 I subscribed!
This is the best Baker I have seen!
Wow, wow, wow!
I missed pizza a lot after shifting to my village from Bengaluru so much so that I decided to learn and make it myself but it was quite challenging. After watching your videos I am feeling pretty confident that I can make it. I love the amount of enthusiasm and energy you have to make and share your experience with us.
I agree! very nice recipe! if you like this video maybe you could check out my yt chanel too!
really love the way vito loves the food
"Take a look of this bread"...my man you rock!
That bread looks amazing..it all looks amazing!
Amazing video Vito!!! Thank you so much and also thanks for showing the mess you made in the kitchen that makes me feel much better about the mess I make every time Hahahaha
A thing of beauty. Thanks to you I’ve impressed many. Very grateful dear Vito for sharing the knowledge. God bless your family.
Thank you so much Vito, for sharing your knowledge and experience.
Wow! I'm ready to go make some bread! Your enthusiasm is priceless, I cannot stop smiling!
If he was cooking all those delicious things in my kitchen he could make all the mess he wanted.
Guess even on his worst day, he’d still make less of the mess than the most of us. Especially myself, as a novice on pizza.
I wouldn't let him leave, probally get done for kidnapping
And one dough to rule them all ! Great video!!!
Cuando sea grande quiero ser como tu Vito!!!
Well well well! I’m more than convinced as my “biga” created 8 dough balls. I did Neapolitan Pizza, Focaccia, and Bread. The crust was amazing and it was all eaten by the family. Because I have a kitchen aid artisan stand mixer, I was able to after 48 hours, transform 100% Biga to shiny light dough. Flavorful beyond any dough I’ve made. Wish I could post pics. Vito is king
In Turkey we say“ Eline sağlik” 👍🏼 well done
Amazing dough.Easy to make .God bless you
Bravo Vito, that is amazing! Can you tell me where can I buy a Pizza Peel with holes like the one you have used? I need to find one with a short handle
Gi metal or ooni
,
@Robert Scalchi don't buy a solid Peel. Perforated only
I really feel the love you put into this amazing food.
Hi Vito thanks for being an inspiration to me and many others who share the love for pizza and want to make at home! Recently I noticed that after stretching my crusts and putting it in the oven it doesn't rise and the result is always hard and tough without air pockets. How can I achieve your type of crusts? Thanks!
same here, please help
I think fresh yeast will do the trick with the right fermentation time. I use bread flower for my pizza and it comes out very good
Love this channel, u can tell he has a lot of passion.
Hi Vito, how did you get 5 balls x 250 grams out of 1005grams dough? Or it's approximate?
Approximately no you should have 4
I had another one to shoot another video ;0)
Great question. I was looking in the comments to see if someone else knows math too. 😉
Vito you are the KING OF PIZZA!!!Thank you very much!!Greetings from Greece!!
incredible job again vito!!! And name of the psychedelic song at the background???
Oh please Chef Vito.. the song in the background
“Nothing on Me” Jim Do
Thank you, Master Dough, for letting people all over the world who like Italian pizza and other foods learned how to make pizza etc
Guy who ordered pizza : wtf is taking so long??
Italian chef : dough is resting, your order will be delivered next year.
😂
vito iacopelli love your work brother❤️
Beautiful I will make.ThankYou!!!
Great video, you are very charming Vito but you confuse me. This is the 3rd Poolish recipe I watch on your channel and each time the proportion of your ingredients is different. Once you say 5-10% Poolish, here you use a lot more Poolish and later you add the Poolish to only 180 gr flour. In earlier recipes you don't use honey here you do. What happened to your proportions? We are mostly all amateurs and look up to you the Maestro but PLEASE be clear and consistent. Grazie.
I think it's not always the same % amount of poolish because of the hydration you want or need. It's like direct dough, there could need 50-60-65-70-80% hydratation... In this case the poolish is kind of the hydration.
I’m 100% agree with you, don’t know which recipe should I make with.
@@mixerzar Try this video it is clear : th-cam.com/video/GD3mPC2zgQw/w-d-xo.html
There is a lot of leeway in how much poolish you use and what hydration you use. The poolish serves 2 purposes. The first is to get the yeast active before adding the salt. The second is to mature the dough and give it better flavour. Perhaps surprisingly, the maturation of the poolish carries over to the whole dough. If you make a 1:1 flour water poolish with all the water, as in this video, the dough maturation effect is maximised. (The Biga dough method is basically a very dry dough prefermentation which also relies on this carry over effect.)
As to hydration levels, this channel has a great video comparing the characteristics of 60% - 70% - 80% dough and explaining why Vito prefers 70%. Actually most of his recipes work out to about 70% and there is not much difference between 70% and 72%.
Oh my goodness ... superb well done.
I've been trying to spread your channel around quicker than covid19 but people got their masks up over their eyes
Oh man that looks like amazing dipping bread
i have watched many pizza videos, but yours is great, i love all of your videos. thank you very much.
I love your passion for cooking!! I'm delighted watching your channel. Thank you so much for every recipe! Greetings from Chile!
You deserve a huge kitchen with a huge counter top!
Wow what a great job. Love how happy you were when making this? Great energy , will definitely try this
This food looks absolutely delicious healthy and flavorful
Your videos are amazing. I love your recipes
I can't wait to try it...I have been baking bread for years..never found one I really like..I'll start it tomorrow..thank you so much
I made this at home…as a complete novice I just want to say thank you so much. This was easy and really tasty. You are a great teacher.
Question ..overnight meant 24 hours or 8 in the fridge?
Hi please can u tell me if u used all purpose flour or other?
Fantastic ! Thank you so much Vito !
I made today bread and pizza with same dough my best pizza channel thank you so much vito master of pizza world keep vloging keep cooking and keep smiling love all the way from U.K. 🇬🇧
Thank you so much. You made it so easy to follow. I now feel confident to try all three this weekend. So excited to try it.
Beautiful product!
The doubled-dough method for the bread is genius! Never would have thought of that myself. All three items look wonderful. I will definitely try this--including the bricks for the oven. Thanks for that link! Thank you, Vito!