HOW TO MAKE NEAPOLITAN PIZZA DOUGH FOR THE BUSINESS "disciplinary VPN version"
ฝัง
- เผยแพร่เมื่อ 24 ก.พ. 2018
- COME FARE L'IMPASTO PER PIZZA NAPOLETANA PER PIZZERIE secondo il disciplinare della vera pizza napoletana.
* Here you'll find the real recipe for the business on HOW TO MAKE THE REAL NEAPOLITAN PIZZA DOUGH according to the disciplinary of VPN "real pizza napoletana "
I put all my love in this video and also I decide to go directly to NAPLES Italy just to shoot this amazing art I hope you like it and under here is the recipe and the process, I hope the this video will help you and please comment below if you have any questions after please share in your social media and please after you use this recipe take a pic of the pizza and please tag me on instagram (@vitoiacopelli) with your results thank you again please take a moment and SUBSCRIBE and put a thumb up ciao every week new video, if you have idea of a video send me a mail ciao dal MAESTRO VITO IACOPELLI
------------RECIPE.
10l. water room temperature
0.35 oz. fresh yeast
17oz. sea salt
37 pounds flour 00
------- MAKE DOUGH
1.Mix water and yeast add 10% of the flour, add the sea salt and let it melted with the mix for 5 minutes, add the rest of the flour mix everything for 20 minutes
2.Put it in two container or one for about 30 minutes with cover.
3.Make dough balls 9oz each
4. Let it fermented for 8-10 hours at room temperature 18C.
----------tips .
if you don't use it just put it in the fridge and when you are going to use it take it out 1 hour before, it will be good for 3-4 days in the fridge
enjoy.
ITALIANO.
Qui troverai la vera ricetta per il business su COME REALIZZARE L'IMPASTO DELLA PIZZA NAPOLETANA REALE secondo il disciplinare della VPN "vera pizza napoletana"
Mettendo tutto il mio amore in questo video e decido di andare direttamente a NAPOLI Italia solo per girare questa incredibile arte Spero vi piaccia e qui sotto c'è la ricetta e il processo, spero che questo video vi possa aiutare e commentare di seguito se avete domande dopo se volete essere simpatici condividere sui social media e per favore dopo aver usato questa ricetta prendere una foto della pizza e taggami su instagram (@vitoiacopelli) con i tuoi risultati grazie ancora per favore prenditi un momento e ISCRIVITI e metti un pollice su ciao ogni settimana nuovo video, se hai idea di un video mandami una mail ciao dal MAESTRO VITO IACOPELLI
------------RICETTA.
10l. Acqua a temperatura ambiente
10gr. lievito fresco
500gr. sale marino
17kl di farina 00
------- PROCEDIMENTO
1. Mescolare acqua e lievito aggiungere il 10% di farina, aggiungere il sale marino e farlo sciogliere con il composto per 5 minuti, aggiungere il resto della farina mescolare il tutto per 20 minuti
2. Mettilo in due contenitori o uno per circa 30 minuti con coperchio.
3. Fare le palle di pasta 250GR ciascuna
4. Lasciar fermentare per 8-10 ore a temperatura ambiente 18 ° C.
----------suggerimenti .
se non lo usi lo metti in frigo e quando lo usi lo esci 1 ora prima, va bene per 3-4 giorni in frigo
SPANISH
Aquí encontrarás la verdadera receta para el negocio sobre CÓMO HACER LA VERDADERA PERA DE PIZZA NEAPOLITANA de acuerdo con la disciplina de VPN "pizza real napoletana"
Puse todo mi amor en este video y también decidí ir directamente a NAPOLES Italia solo para rodar este increíble arte. Espero que les guste y aquí está la receta y el proceso. Espero que el video les ayude y comenten. a continuación si tiene alguna pregunta después, por favor comparta en sus redes sociales y, después de usar esta receta, tome una foto de la pizza y por favor mándeme una etiqueta con sus resultados. Gracias de nuevo, tómese un momento y SUSCRÍBASE y ponga el pulgar arriba ciao cada semana nuevo video, si tienes idea de un video envíame un mail ciao dal MAESTRO VITO IACOPELLI
------------RECETA.
10l. temperatura ambiente del agua
0.35 oz levadura fresca
17oz. sal marina
37 libras de harina 00
------- HACER DURO
1. Mezcle agua y levadura agregue el 10% de la harina, agregue la sal marina y déjela derretida con la mezcla por 5 minutos, agregue el resto de la mezcla de harina todo por 20 minutos
2.Póngalo en dos contenedores o uno durante aproximadamente 30 minutos con tapa.
3. Hacer bolas de masa de 9 oz cada una
4. Dejar fermentar durante 8-10 horas a temperatura ambiente 18C.
----------consejos .
si no lo usa, simplemente colóquelo en el refrigerador y cuando vaya a usarlo sáquelo 1 hora antes, estará bien durante 3-4 días en el refrigerador.
disfrutar
---------------------------- here links of my social media:---------------------------------
INSTAGRAM: / vitoiacopelli
FACEBOOK: maestrovitoi..."
MY pizzeria WWW.PIZZAPROVA.COM
MY pizzeria association NAPULE' PIZZERIA byVito Iacopelli(Colombia)
IL CASTELLO DI FRABO (monterrey mexico)
please comment below if you have any questions
Music: www.bensound.com/royalty-free-... - แนวปฏิบัติและการใช้ชีวิต
Thank you for being "honest" in teaching us the old way in making Neapolitan Style dough.. I love it..
One question FRIENDS HOW DO YOU LIKE THIS VIDEO??
WRITE HERE WHAT YOU WILL LIKE ME TO DO NEXT.
Please take a pic of your pizza and tag me on Instagram @vitoiacopelli
your videos are great mate, I already know just about everything there is to know as I been baking and pizza making for years and I love sticking to traditional old school methods but I still enjoy watching your clips and seeing if I can pic any improvements that would be useful for my workflow to make my life easier like the potato chip cutter for cheese prep. But regardless of content always love your energy and happy face :)
vito iacopelli , I am just an old women who loves watching you and your show. And of course I love eating pizza. Keep up the great work :-)
Can you make American pizza and this is not a reduction of Italian pizza but only for knowledge
I like it very much, just like the rest. I have two suggestions:
1. specifics on how to control fermentation at home (room temperature is always a bit different).
2.I recently purchased a wood-burning oven. First session was a disaster, black bottomed pizza's, white crusts. I bought an IR thermometer to avoid an overheated oven-floor. You have some material on this, but I like to know if there are any tips on how to start a non-commercial, small wood-burning oven (I don't have an interior that turns white).
Keep up the good work and thanks again.
I always loooooooove your videos on your recipe for a pizza dough vito!! Thank you! Btw, I would love to know if you can reveal real authentic recipe for pizza sauce that used by Italian pizza makers..I wish you all the best mate :)
Grande Vito, questo proprio è il genere di video che ti chiedevo la scorsa settimana, istruttivo, ben fatto e anche con bellissime immagini. Grazie 1000. A presto, ciao da Roma.
UN ESPECTACULO!!! MUCHAS GRACIAS POR COMPARTIR!!!!! SALUDOS DESDE ARGENTINA!
Love this video and thank you for sharing the recipe as an always,, you're the Maestro Vito 👏👏😍😍
Hola Vito muy bien tu trabajo, muchas felicitaciones!! Gracias por compartir tu receta!! Te mando muchos saludos desde Córdoba, Argentina! !
Grande,grazie per le tue spiegazioni sono molto istruttivo.
Great video, Maestro! Ciao e grazie!
Thank you great video, today i made my largest dough ever for 8 doughballs. I am just starting making VPN at home, it is the perfect food to eat all the time!
6:04 I love how easily you make even the large dough pieces become super smooth!
We've all been waiting for this one Vito, grazie
I have learned so much from your videos and also videos like this one is so entertaining and also these travel videos are my way of visiting Italy and seeing the finest restaurants. So much fun and enjoyment Thank You, Chef Vito, Maestro.
Grazie maestro vitooooo👍👌
Love the fact he brought Italian flour from America to Italy.
I was stationed in Italy for 10 years and without a doubt the best pizza I ever had was just outside the entrance to Pompeii.
In Napoli almost every one is fantastic
God knows how, coz it's against regulations through an airport!
Great video. Just so it for the first time. Love it. Love all about pizza.
Pure art !! 😢😢😢 me fa ricordare cuando ho vivito in l'italia 👍👍👍
Ti ringrazio anche prima di vedere il video, so chi sarà molto istruttivo. grazieeeee
Bravoooo 👏👏👏saludos desde Argentina cuna de Italianos
Well done! Really good video. You are making us feel hungry... I would just add that the amount of yeast might differ from summer to winter and atmosphere humidity. Keep up the good work! You are our company for the last 2 years and speaking personally the first thing to do when entering in youtube is to check if you have posted a new video! Looking forward to see your next video.
Grazie for the Napoli video. I forgot how awesome it is. PS; I guess no one is complaining about the music now !
Great video, Vito! Thank you!
Perfecto!!! From Washington State, Thank You for the great video. My pizza is near perfection now!
There's also the poolish dough if you make it for home use and plan to use some dough for bread or buns. The usual proportions that Italian people use for four/eight pizzas (425 gram portions for the big ones and 210 for the regular Neapolitan size ~30cm) are: 1kg flour type 00, 670ml of water (8% more than in the "for home" as the dough matures for days and dries), ~3g yeast, 33g sea salt. You don't add olive to the dough instead you smear the olive on a bowl and dough and let it rest in the fridge for 3 to 7 days. After a few days you cut out preferred portion and work it again and then the procedure is the same as in regular Neapolitan pizza. After 7 days the dough becomes to rigid to form a pizza properly. The procedure gives the dough a very bready taste.
Awesome tutorial Vito, molto grazie!
Bravo maestro 👏👏👏
Maestro!!! 👏👏❤
Thank u man, u are really helping me to open my business .. and lern italian as well
BEST OF THE BEST VITO
Thanks for the method vito!
Great video! Fantastic!!
When i see that.. i think, Pizza Napoletana is the one & only! Grazie Mister Vito 😀
you make the best pizza i have ever seen
Grande Vito.
Saludos desde México.
Dude you just got me over here picking up the ingredients in the supermarket now , making home pizza today 😂 and my pizza comes out like restaurants pizza I'm not new to making pizza can't wait I'm excited just for pizza 😁
Bravo..👍I make Pizza in my lovely gili Trawangan restaurant inpiration by you, thanks for your video..
Awesome video. Thanks!
Looks delicious!
Perfetto !
Zvery good. God bless you. From Sweden
Amazing... Good jobs
Hi Vito
Thanks for sharing your recipe for the business .
Cheers TONY from Australia 🇦🇺
Famo59 put the ananas in the pizza ....
Famo59 العلوين
pineapple taste a good
Good we are learning how to make quality pizza at home and some Italian language at the same time, we need more videos like this. Cheers or should I say Saluto. =D
Eres un maestro!!!
Vitoooooooooooooooooooo finally !!! ;)
dude, u r amazing!
Amazing .. Wow
Thanx for sharing!!!
Thanks for ur great videos.i learn lots.t.c
Hi Vito thanks enjoyed the video
lots of love from India
Love your video Love Italy what a beautiful country god bless Italy ,please make more videos of smaller portions of dough 😂so I can also learn to make your delicious recipe
Girish Gupta divide the recipe here by 17 and u have enough for 4 to 6 pizzas.
You did it! They can stop complaining now! LOL. Great editing too, by the way.
Thank you Vito, I always use your recipe and method, not for the business as I add olive oil, but the dough is perfecto every time, grazie!
So you Also add olive oil to the Dough my friend?
It doesn't dry out as fast and is far less sticky just lasts longer personally I don't use it in the dough for work but when I was working under others in there restaurants they used olive oil there recipe was roughly 6kg flour 3.5l warm water 8g IDY 100g salt and 100ml olive oil I don't quite like the IDY or olive oil but fresh yeast is hard to get in lots of places in Australia even thru our suppliers and if you can get it it is expensive gotta think of costing on everything now days
As for the recipe I use in my current kitchen it's quite similar to vito but a little bit more water only just found vito but what he is teaching new people professionals like myself or just people at home is great the first wood fired restaurant I worked in I had no idea how to work the oven how hot it needed to be how big the
Fire needed to be how to clean the oven and so on
Keep the videos rolling!
goeiedag-congrats to this vid :)subscribed.
Grande amigo.
Thank you Vito
excellent :-)
Grazia... great into
Excellent video Vito! You really bring the excitement and passion of making pizza.I want to open my wood fired pizzeria here in my hometown.I've been searching for a GREAT pizza but haven't found one in this area so I guess I'll make my own. Wish me luck.One question, can I use dry active yeast instead? I understand I will need to use half of the amount more or less compared to fresh yeast.???
PROFESSIONAL!
Thanks !!!
You are very nice person and prepair very good pizza..meny thinks can lern of you ..
you are a good man
i like you and like youer videos
from jordan arab
Ottimo
1min in, allrdy got the like :)
Hello Vito. It was a pleasure to visit you with my friends to eat your pizza. Marvelous!!! Thank you for the hospitality. Your pizza, cannoli and gelato are awesome!!! Congratulations from Brazil!!!!
felipelr thank you so much for coming:0)
@@vitoiacopelli where is ur place located vito?
Also..
Do u not add oil for the business because the business oven is hotter & will burn any the oil & any honey in douqh, makinq it bitter?
Any honey & oil should only be used for home ovens 600 deqrees F or less?
Thanx.
ANYBODY KNOWLEDGABLE PLEASE REPLY SOON.
Hi Vito - many thanks for sharing this and all your other videos! *So good* content and presentation. ;¬)
Here is my question: All the books on the subject say not to mix the salt in with the yeast as it kills the latter. How is it that you always do this without any ill effects? This is even the case when you add half a kilo of salt to a small amount of live yeast. I have been making home pizzas for 3 decades - still learning, Vito.
With my compliments and very best wishes
very big thanks to you vito for all your videos, would you like to make video how to make neapolitan pizza dough with dry/instant yeast?
Thank you, supas !!
Eccellente!!!!!
Hmmm..... from the Italian Pizza makers over here in Germany I know they keep the dough balls in the big fridge for 2 days before using it. This makes the yeast to be around 1 % the amount of the flour (example 1.5 gram yeast to 1.6 Kilogram flour, keeping cool for 36 hours, than 6-8 hours at room temperature before usuage).
It´s the long & cold way with the dough to create a good Pizza....
Cheers, Bernd
RheinErftVideo But Italy is the place of origin of pizza. So I trust Vito :)
@@VedanthB9 both ways can create a great pizza! They're just different
Fantastic
The entrance of the video was pretty majestic. Very Nice!! Saludos desde Chile!!!
Thanks Vito. it was very nice of you to share your experience with us.
excelente video
Thanks for your great recipe and your kindness to share it. I have a question. If i want to use instant dry yeast instead of fresh yeast, how much should i use?
This is the one im looking for
Bravo MVI, thanks a lot!
Ciao Vito. Great video.after the 10 hour proof how long can you keep the dough in the fridge?How long does it have to sit at room temp before you can stretch the dough.grazie.
Thanks Vito. Does that mixer make better dough that the traditional mixer with the dough hook? What type basil do you use, just sweet basil?
I love it
Obrigado video buono e pizza bella
Excellent
I'am from Indonesia 😀.. I like you Pizza hemm....dilecius 😋😋😋 love you 😍😘.
Grandissimi , devo venire a Napoli sono a 3 ore de amkkina.
grazie mille amico mio
Great stuff do you have a home version recipe? for making only a couple pounds of dough?
Grazie fratello
Hi Vito, I am a new subscriber. Can you recommend a pizza class in Naples?
Also, your video showed the blue bag of fluor but in the beginning the bag was red. Not sure if there is a difference? Thank you Vito...
Thank you!!! could I cold ferment it so I could use it for several days?
Great video! How long would you recommend frozen dough balls?
Waaaaaw keren abiiiiz
Maestrooooooo questo è il video più bello che hai fatto....! 1 cosa..t.Ambiente..a quanti gradi..? Grazie @vitoiacopelli
Grazie Vito )
acet34 c8
beautifull bro
Great videos mate, like the way youre talking in english :) Best regards
Thanks a lot Vito! Do you have any tips/thoughts about making the dough with sourdough starter (and not yeast)?
Vito the best Pizzaioli, thanks for this video.
Pizzaiolo * ;) is singular , Pizzaioli is plural ;)
Pizza Master Vito n.1