HOW TO COLD FERMENT NEAPOLITAN PIZZA DOUGH |PUGLISI MIXER REVIEW
ฝัง
- เผยแพร่เมื่อ 23 ธ.ค. 2020
- SUBSCRIBE ❥ / maestrovitoiacopelli
👉 MY MASTER CLASS PIZZA : www.master-class.pizza/ 👈
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
MIXER REVIEWD: www.puglisimacchinealimentari...
FB PAGE: m. impastatricipr...
BECOME A MEMBER AND GET IN DIRECT CONTACT WITH ME : ONLY $4.99
/ @vitoiacopelli
italian
In questo video ho realizzato un metodo diretto perfetto per l'impasto della pizza, e ti mostro come fermentare a freddo l'impasto della pizza, quindi dopo aver fatto l'impasto della pizza devi metterlo in frigo e lasciarlo fermentare per 24 ore poi lo prendi Sfornate e formate delle palline di pasta, poi lasciate lievitare per 2 ore a temperatura ambiente, e wala 'la perfetta pasta per pizza di vito iacopelli è pronta.
per favore condividi con gli amici e metti Mi piace a questo video.
Ecco la ricetta molto semplice
1kg farina 00
750 ml di acqua
20gr. sale
2 gr. lievito fresco
spanish
En este video hice un método directo perfecto de masa de pizza, y te muestro cómo fermentar en frío la masa de pizza, así que después de hacer la masa de pizza tienes que ponerla en el refrigerador y dejarla fermentar por 24 horas luego tomas sácalo y haz bolas de masa, luego déjalo reposar durante 2 horas a temperatura ambiente, y wala 'la masa de pizza perfecta de vito iacopelli está lista.
por favor comparte con amigos y dale me gusta a este video.
Aquí está la receta muy simple.
1 kg de harina 00
750 ml de agua
20gr. sal
2 gr. levadura fresca
Arabic
في هذا الفيديو ، صنعت طريقة مباشرة مثالية لعجينة البيتزا ، وأريكم كيفية تخمير عجينة البيتزا على البارد ، لذلك بعد أن تصنع عجينة البيتزا عليك أن تضعها في الثلاجة وتتركها تخمر لمدة 24 ساعة ثم تأخذها أخرجها واصنعها على شكل كرات عجين ، ثم اتركها لمدة ساعتين في درجة حرارة الغرفة ، وولاء عجينة البيتزا المثالية من فيتو إياكوبيلي جاهزة.
يرجى مشاركتها مع الأصدقاء ومثل هذا الفيديو.
هذه الوصفة بسيطة للغاية
1 كيلو طحين 00
750 مل ماء
20 غرام. ملح
2 غرام خميرة طازجة
-----------------------🍕🍕🍕🍕links of my social media ADD ME ON 🍕🍕🍕🍕-------------------
TH-cam ITALIA ★ / @vitoiacopelliita6967
INSTAGRAM ❥ / vitoiacopelli
FACEBOOK ❥ maestrovitoi..."
MY KIDS CHANNEL: ❥ / @zoekidstoys9820
CLOTHING LINE MY STORE ❥ teespring.com/stores/vito-sto...
❤️DONATE SUPPORT VIDEO PRODUCTION$ 1 paypal.me/pools/c/8ldw1NMjHa
● MY PRODUCTS USED TO MAKE PIZZAS
•DOUGH BALLS BOXES: amzn.to/35DGQHM
•BRICKS FOR YOUR HOME OVEN: amzn.to/2yCuLq8
•PEELS: amzn.to/35HDYd1
•OVEN SUGGESTED: www.zio-ciro.com
•OVEN SUGGESTED USA: www.ziociro.com
MY pizzeria WWW.PIZZAPROVAMI.COM
7407 W MELROSE AVE LOS ANGELES CA 90046
MY pizzeria association NAPULE' PIZZERIA byVito Iacopelli(Colombia)
Please comment below if you have any questions
Music: www.bensound.com/royalty-free-... - แนวปฏิบัติและการใช้ชีวิต
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!!!!
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
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.
That crispy sound it makes when you squeeze it is delicious !!
The way we like it ! Amizing ! Thank you vito !
Formosa pizza! Merry Christmas, Vito!
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.
Wow! Thanks you again Vito. I’m having so much enjoyment making pizza at home.
Merry Christmas Vito, your videos are so enjoyable 👍👍👍
That Pizza looks like heaven😍
Merry Christmas Vito!
Best of the best!!! Greetings from Sweden maestro!
what's a great italian pizza show our Master chef 👏🏼👏🏼👏🏼🙏🏼 , You are Awesome
Love your channel, made my first Poolish today, fingers crossed it works tomorrow.
Felice anno nuovo
I made pizza like this yesterday, it was my best pizza ever
Even with the dots, that's one of the prettiest pizzas I've ever seen.
Most gorgeous pizza ever...perfetto!
Buon Natale Vito a te ed tutta la Famiglia!
Супер! Выглядит очень круто!
Wow! incredible!. You never disappoint.🙏.
Merry Christmas to you and the family!🎄
Happy holidays!
Just tried this method.... now in the fridge! Fully committed.. fingers crossed!
The pizza is perfectly done. Happy Holidays.
"I don't wanna talk too much." My life in a sentence.
Buon natale Vito, grazie e viva puglia salento mio
Simply, you are the best
I am waiting for my Puglisi P5VV 2 to be delevery in Japan ! Thanks for your great videos 👍🍕💯
Merry Happy Christmas Vito❤️
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!
You are the best 😊 Merry Christmas
Outstanding vito
You are the King of the Pizza
Merry Christmas from Australia ❤️
Sei bravissimo complimenti
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?
the moment you made the dough flying, I was wouahhh !
❤ Delicious!
Crunchy Perfection
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
Love your videos. Do you have a video/recipe for making Poolish and dough for just 2 pizzas?
The best Maestro pizza ' vito'
you are amazing man
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?
1 hour and dough is full of HAIR !
Love your videos Vito, you changed my pizza game for sure
Whatever method ur pizza is perfect 🤣🤣 u r the master vito 😍😍😍merry xmas
Yummy always creative god give you health wellness
Thanks for the best chef in the world
Thanks for all recipes ❤️😍😘👍
Thank You, Thank You, Thank You!!!!
Fabulous!!
Great machine!!! Great video!!!
Thanks Vito!
Yess!!!!
LA PERFEZIONE
God bless your family 🍕🔥🇮🇹
Amazing ❣️❣️❣️
Amazing !
Perfect bravo
Amazing 👍❤️👏👏👏👏👏
Very nicely done
Merry Christmas and happy new year
SAME TO YOU
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!
D**n, THAT's a Pizza, well done maestro!!
this is the most beautiful pizza in this world :D
Happy xmas. and thanks for the video. What do you prefer cold ferment vs. poolish vs. biga ?
Awesome 😮😮
Greetings Vito! Great work 👏! Which is better? Spiral or fork mixer?
trying this method today ..cant wait to see results tomorrow... ;-)
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.
That crispy sound is like angles singing
Ciao Vito, fantastici video, grazie mille per tutto questo!
Vorrei chiederti come prevenire le macchie nere?
WOW !!!
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
Bellissimo :)
Nice 👍 Machine
Merry Christmas 🎄🎁
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
Hi Vito, love your work! After mixing, how long shuold the dough be left out (at room temp) before putting it into the fridge?
this is your best pizza!
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?
Beautiful
75% hydration wow !! how many percent protein is your flour please? I like this outcome a lot, beautiful !
Perfect
Cold Ferment Tastes Better And Is Easier To Work With.
Nice Dough Machine Vito ......
Very beautiful
That pizza is perfect. beauty.
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 :)
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
Wow 😯 👍🏼
Amo quello che stai facendo amico mio.
Happy chrismast 🤗
Now, the dough is full of hair!😂🙏🏽 love your videos, keep it up!!
vito your accent is perfect,
vai vai!
Sooo Nice...!
I Love it..!
Maestro!
Troppo perfetto
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
magnifique
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.
woow,my heart long for this machine.
Se molto bravo, i love the accent! My husband thinks you’re the bees knees!
Nice Pizza