HOW TO COLD FERMENT NEAPOLITAN PIZZA DOUGH |PUGLISI MIXER REVIEW
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- เผยแพร่เมื่อ 23 ธ.ค. 2020
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In this video i made a perfect direct method of pizza dough, and i show you how to cold ferment the pizza dough, so after you make the pizza dough you have to put it in the fridge and let it ferment for 24 hours then you take it out and make into dough balls, then let it proof for 2 hour at room temp, and wala' the perfect pizza dough by vito iacopelli is ready.
please share with friends and like this video.
Here is the recipe very simple
1kg flour 00
750 ml water
20gr. salt
2 gr. fresh yeast
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italian
In questo video ho realizzato un metodo diretto perfetto per l'impasto della pizza, e ti mostro come fermentare a freddo l'impasto della pizza, quindi dopo aver fatto l'impasto della pizza devi metterlo in frigo e lasciarlo fermentare per 24 ore poi lo prendi Sfornate e formate delle palline di pasta, poi lasciate lievitare per 2 ore a temperatura ambiente, e wala 'la perfetta pasta per pizza di vito iacopelli è pronta.
per favore condividi con gli amici e metti Mi piace a questo video.
Ecco la ricetta molto semplice
1kg farina 00
750 ml di acqua
20gr. sale
2 gr. lievito fresco
spanish
En este video hice un método directo perfecto de masa de pizza, y te muestro cómo fermentar en frío la masa de pizza, así que después de hacer la masa de pizza tienes que ponerla en el refrigerador y dejarla fermentar por 24 horas luego tomas sácalo y haz bolas de masa, luego déjalo reposar durante 2 horas a temperatura ambiente, y wala 'la masa de pizza perfecta de vito iacopelli está lista.
por favor comparte con amigos y dale me gusta a este video.
Aquí está la receta muy simple.
1 kg de harina 00
750 ml de agua
20gr. sal
2 gr. levadura fresca
Arabic
في هذا الفيديو ، صنعت طريقة مباشرة مثالية لعجينة البيتزا ، وأريكم كيفية تخمير عجينة البيتزا على البارد ، لذلك بعد أن تصنع عجينة البيتزا عليك أن تضعها في الثلاجة وتتركها تخمر لمدة 24 ساعة ثم تأخذها أخرجها واصنعها على شكل كرات عجين ، ثم اتركها لمدة ساعتين في درجة حرارة الغرفة ، وولاء عجينة البيتزا المثالية من فيتو إياكوبيلي جاهزة.
يرجى مشاركتها مع الأصدقاء ومثل هذا الفيديو.
هذه الوصفة بسيطة للغاية
1 كيلو طحين 00
750 مل ماء
20 غرام. ملح
2 غرام خميرة طازجة
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Happy Christmas Eve friends ❤️ you all
Buon Natale Maestro !
Also. To you too! Vito
Thank you Vito. You also have a great Christmas with your family!
Merry Christmas 🎅 🎄 I emailed you about the master class and messaged you on FB. I have not gotten a reply. I'm making the cold fermentation dough tonight. Thank you. You are the best.
God bless you family ❤️🇮🇹🍕
Vito, I'm a seventy-four-year-old mangiacake who grew up in Montreal's Little Italy. I've been making pizza for nearly fifty years. They were good, but not quite as good as the local pizzerias. Then I found your TH-cam channel and watched your video on how to make Neapolitan dough for the house; how to make tomato sauce for pizza; and, how to properly freeze dough. My wife and friends now agree I make pizza every bet as good as a pizzeria. Thank you for sharing your knowledge with us. Tutti a tavola a mangiare la pizza di Vito.
Love the enthusiasm man that energy may god bless you
Just gorgeous, and no oil in the dough!!!
Perfect!!!!
Thank you so much. I watch a lot of your videos and have copied many of your recipes. I had to come back to this video and leave a comment as this for me is the best recipe for home bakers. It was so easy and less time consuming. The pizza was the best I had made so far. The air and gluten development was amazing after such little effort.
Thank you for your content.
The way we like it ! Amizing ! Thank you vito !
OK... now you are just showing off!!! I LOVED the dough toss in the air! If I tried that, I would be picking dough off my ceiling, my walls and probably my head! LOLOL! Thank you for another fantastic video and showing me a dough mixer that I will dream about owning tonight. MERRY CHRISTMAS to you and your family, Vito, and thank you for the great videos. One last thing... NEVER apologize for your accent and NEVER try to change it. We love you just the way you are and hope you never change! 👍🎅
Very well said👏👏👏
Exactly!
We love the accent. I’m trying to talk that way myself when I’m making pizza. I’m sure it will make the pizza better
I've been watching your videos for a couple months now, and that *crunch* at 12:06 made me gasp out loud for the very first time, lol. I'm definitely going to need to try this one out this weekend.
That crispy sound it makes when you squeeze it is delicious !!
Love your channel, made my first Poolish today, fingers crossed it works tomorrow.
Wow! Thanks you again Vito. I’m having so much enjoyment making pizza at home.
what's a great italian pizza show our Master chef 👏🏼👏🏼👏🏼🙏🏼 , You are Awesome
Felice anno nuovo
I made pizza like this yesterday, it was my best pizza ever
Best of the best!!! Greetings from Sweden maestro!
Merry Christmas Vito, your videos are so enjoyable 👍👍👍
I am waiting for my Puglisi P5VV 2 to be delevery in Japan ! Thanks for your great videos 👍🍕💯
Formosa pizza! Merry Christmas, Vito!
Hi Vito! Thanks for al your great passionate and soft & crunchy video's! Your energy is great! Our homemade pizza's are sooooo much better now, and taste so great. Thanks!
Only thing I'm struggling with is the amount of moist in de centre of pizza when cooking in home oven. I use stone and precook the dough with tomato sauce like yo say. Oven max is 250 celsius.. Is there a trick to prevent too much moist from mozzarella on the pizza?
That Pizza looks like heaven😍
Merry Christmas, I have spent a lot of time in Italy a lot of time in Desenzano del Garda. My business partner lives there but I love your videos, I have a lil Luigi by WPPO. and you have taught be a lot! Thanks!
Just tried this method.... now in the fridge! Fully committed.. fingers crossed!
Merry Christmas Vito!
Buon Natale Vito a te ed tutta la Famiglia!
The pizza is perfectly done. Happy Holidays.
Most gorgeous pizza ever...perfetto!
Vito love your channel! Keep making those beautiful pies. I got a question for you where do we get our hands on one of those nice wooden mixing boxes like the one you use for making dough?
Buon natale Vito, grazie e viva puglia salento mio
Супер! Выглядит очень круто!
Simply, you are the best
Loved the video! Can you post a video on how you make the famous Sicilian Sfincione with anchovies? This a famous traditional pizza in my family and I would love to see your version. Thank you!
1 hour and dough is full of HAIR !
Love your videos Vito, you changed my pizza game for sure
Even with the dots, that's one of the prettiest pizzas I've ever seen.
Wow! incredible!. You never disappoint.🙏.
Merry Christmas to you and the family!🎄
Happy holidays!
What a nice guy Vito is.... „This dough is full of Hair“ 😂. It’s hard to learn a different language but he is doing great very honest and polite man
75% hydration wow !! how many percent protein is your flour please? I like this outcome a lot, beautiful !
Hi Vito, love your work! After mixing, how long shuold the dough be left out (at room temp) before putting it into the fridge?
You are the best 😊 Merry Christmas
Yummy always creative god give you health wellness
Thanks for the best chef in the world
Thanks for all recipes ❤️😍😘👍
You are amazing as a person and amazing as master pizza chef 👨🍳. I am addicted to your videos because I want to make my dream and open a pizza restaurant here where i live in Riyadh- Saudi Arabia. My dream is to make people here where i live experience the real Napoli Pizza.
I wish you all the good luck brother. Keep smiling and keep the good spirit.
Merry Christmas from Australia ❤️
Vito, thank you for all you tips ! We go to visit Franco Pepe every year and now we have you to visit when we go back to Italy . During this lockdown I bought my son an Ooni so I need one recipe that is the best one you would recommend, is this recipe a good one to use?
Love your videos. Do you have a video/recipe for making Poolish and dough for just 2 pizzas?
Happy xmas. and thanks for the video. What do you prefer cold ferment vs. poolish vs. biga ?
Greetings Vito! Great work 👏! Which is better? Spiral or fork mixer?
trying this method today ..cant wait to see results tomorrow... ;-)
❤ Delicious!
Merry Happy Christmas Vito❤️
Whatever method ur pizza is perfect 🤣🤣 u r the master vito 😍😍😍merry xmas
Ciao Vito, fantastici video, grazie mille per tutto questo!
Vorrei chiederti come prevenire le macchie nere?
Great Video thanks. Question. Once you remove the bulk dough from fridge, would it be a good idea to leave until reaching room temp, then ball? (after balling, leave for minimum 2hrs.)
Vito. I love your channel. One question. When I let the dough balls rest for 4 to 6 hours, they come out flat, like there is no more air in the balls. What am I doing wrong? Would love to get your advice. Mille Grazie, ciao.
Sei bravissimo complimenti
the moment you made the dough flying, I was wouahhh !
You are the King of the Pizza
Hello Vito, i enjoy your perfect explainations for pizza baking. Could you tell us some secrets about taste of pizza doughs?? In my hometown there is a perfect pizzaria , where i like the dough with only oliv oil and tomato sauce. But the tast of its dough is more mediterran. Yes your recipes are perfect and very delicious, but is it possible to influence the taste of dough with mediterran seasonings??? I will be happy if you make a special video to this topic.
Ciao Christian
Hey Vito, thanks you for the amazinf vídeo but i have One question. I've heard you say before that you like to let the dough reach the fermentation point before putting it In the fridge, why didnt you do it here? And how longe does it take to reach that point? Thanks In advance
Crunchy Perfection
Outstanding vito
you are amazing man
Cold Ferment Tastes Better And Is Easier To Work With.
Nice Dough Machine Vito ......
Amazing video Maestro wow what a perfect pizza . A magnificent display of the Art !! Thank you !!! You have many great videos, this by far is one of the best ! I shared with alot of people too. Until your next video Maestro, talk soon again!!! Grazie !!!
Thank you
Hi vito can I apply for restaurant pizzeria your this recipe
Very nicely done
Merry Christmas and happy new year
SAME TO YOU
Great video as always Vito!!
Can you please say me the approximately oven temperature?? (floor 400°C ???)
Will be buying in these days a very similar shape and dimension wood oven.
THANKS!!
Ciao Vito Corleone....oops ! sorry !
Wrong Vito.
Merry Christmas and Happy New Year To you and your family Vito.
So glad I came across your pizza videos, I don’t have much luck making pizza at home. What I like about your videos is, you give us different ways to try making pizza and that helps me better.
You make me laugh sometimes with your accent & funny things you say.
Your doing a great job, where is your Ristorante ?
Tony
Boston
USA
Hey, thx for the great vid, can i know the temperature if i want to bake it in an oven?
this is the most beautiful pizza in this world :D
Perfect, Vito! Can you say the name of this oven please?
"I don't wanna talk too much." My life in a sentence.
Amazing !
Thanks Vito!
Fabulous!!
MAN!! quanto sei Super ?? eheheheh un grande abbraccio da tutto lo staff Puglisi, auguri di Buon Natale Vito a te e Famiglia
ci vediamo presto, un super vero e grande abbraccio
Grazie e anche a te buon Natale
Bravo Vito! Potestri fare un video delle differenze tra un'impastatrice a forcella e un'impastatrice spirale? Vorrei vedere i risultati della stessa ricetta realizzata con questi due metodi.
Great machine!!! Great video!!!
D**n, THAT's a Pizza, well done maestro!!
Perfect bravo
God bless your family 🍕🔥🇮🇹
Amazing ❣️❣️❣️
The best Maestro pizza ' vito'
Thank You, Thank You, Thank You!!!!
Maestro can we cook pizza like this in stone electric pizza oven ? Btw very nice videos
After doing some research, the Puglisi is rated as high as the Sunmix 6 and higher than the Famag in keeping dough cool and kneading dough well. It is cheaper than both, even with the shipping costs. Waiting for mine to ship.
Amazing 👍❤️👏👏👏👏👏
Vito how long can you cold ferment? For example.. If I make the dough on a Thursday can I keep it in the fridge fermenting until Saturday? Thank you
Thank you so much for the video, I really like your videos. I would like to know who much water, salt and yeast I should put for 20 kilos of flour it will be so helpful if you answered me. And can you provide for me how to register for your course. Thank you!
Awesome 😮😮
Interesting little something. But what is the difference to Griletta IM 5 ? Which one to choose ? Is there one which has better quality or more things to use it for or whatever? Right now I use a Kitchen Aid but besides being an good looking thing I am not so happy anymore with Kitchen Aid.
Vito, you were right, another hour at room temperature would have helped to reduce the excess black spots. Great pizza regardless, as always ! The direct cold fermented is my preferred method. Merry Christmas, Vito!!
@Any One I think poolish was used in the past when fridges were not available. It's also used when flour the is weak and can't hold long fermentation. I came to the conclusion that cold fermenting to 3 to 4 days is the best and easiest method.
Can i keep it longer then 24 hours?
@@ludigracic yeah you can; professionals do it up to 3 days
@@ludigracic I let the dough ferment in the fridge for at least 2 day, then i start using it for pizza for the next 4 days (one or two pizza a day lol), so 6 days in fridge total and pizzas were always great.
@@meowmeow9831 Thanks :)
Hey Vito, happy new year, it's great to see ya. Your the greatest 😅. That's really kool mixer. But, it's big for home used? Cool fermented dough? Kool. I like this recipe.
Thank you and have the best year 2021..the pizza looks awesome .I need that in my life(stomach) lokhaha love it, Pizza . I'm learning from you.
Nice 👍 Machine
Merry Christmas 🎄🎁
this is your best pizza!
Perfect
LA PERFEZIONE
That crispy sound is like angles singing
Beautiful
Yess!!!!
WOW !!!
Pizza looks undeniably superb. I'm a little confused by 75% hydration isn't this high compared to what is used typically. It clearly works in this video but I don't understand why it is not the typically recommended hydration if it comes out so well here. Secondly, what is the temperature of the refrigerator and pizza oven. It seems without this we cannot attempt to replicate these results.
Hey there! May I ask what mixer you are using in this video and where can it be purchased? Thank you!
Ciao vito. Do you like filter water or tap water?