Best Thin Crust Pizza Dough for Home | Next Level
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- เผยแพร่เมื่อ 25 ก.ค. 2024
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In this video i broth directly my father @VincenzoIacopelli and we decided to give all the secret to you to make the best thin crust pizza you can make at home or even at business
here is the full recipe please go and subscribe to his channel @VincenzoIacopelli
670 gr. Water
1 kg. flour any
15 gr. olive oil
35 gr. salt
4 gr. sugar
8 gr. fresh yeast or 4 gr. dry
for the rest please watch the entire video please
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Neapolitan pizza or thin crust pizza ?
Neapolitan all the way
Thin crust
Any style just as long as it’s pizza
Mix
Napolitana
It's great to see you and your father share a moment over the things your both passionate about and that you love. You're not just creating pizza you creating memories.
I thought the same, and doing youtube videos also help carry on the legacy they've built! It's a beautiful thing :)
Absolutely wonderful to see!
Thank you so much!
🤮
Absolutely want to see more with your father!!👍✌
I miss my father every day... Love him and enjoy him
I very much enjoyed watching Father work. He has a welcoming disposition and I would certainly watch more videos that include him.
Sometimes we must allow our fathers to express their styles. And best chances are, those who watch will be excited that close family is a part of the demonstration. People that love us, also love to see the ways we resemble our closest family and love to see the soul and heart we come from. Even outside of cooking....to meet the family / the parents of my best friends... it's a special opportunity.
love to you👌
Making food with family! Nothing better! From one Enzo to another. Great job!
Great video! Love the two of you! Pizza looks amazing!
Super excited to try this recipe ! Thank you !😍
Another great video, Vito! I have been using your recipes and they made my pizza next level every time!
When I was in Rome, I stayed on the suburbs. There was this very small pizzeria, owner was like 35yo, family photos and prizes/certificates all over the place. What I noticed was, almost only Italians were buying pizza there. So I went in. The pizza was another level, it was very similar to the one from your video. Nothing like city centre puff sold by pieces crap. It was crunchy, simple, delicios. I have never ate better pizza in my life. I was there for a week and ate different pizza every single evening there. I even tried the anchovies one (i think it was original Napoli) and loved it. I still go back to these memories, years after. It was Voglia Di Pizza Viale Dei Romanisti.
I would like more videos with your father. Thank you for this one. I like thin crust and I will try this.
It's awsome to see father and son doing what they love
Great video! Learning so much from you Vito! Keep the videos coming!
LOVE seeing your father and you both together working to make the art, adds family humor, pizza looks good! Thank you!😂😊
Our pleasure!
Love the father son dynamics! Please, more with your dad.
I have been waiting for you to do this Bari style instruction for ages! Thank you so much🫶🏼 Love your Channel. Best wishes from Denmark
Top class come sempre vito complimenti per il milione!!🎉
Vito, another winner of a video. Welcoming your PaPa was a great addition. Keep up the great work, looking forward to each and every video. I am a 4th generation Italian American, I traced my family (mom's side) back to Avellino and SW Foggia Italy in the early 1800's. Now trying my best to become the best Neapolitan pizza chef possible. Thank you.
Great video. Look forward to trying this style of pizza
Your father is great! More vids with Mr. Iacopelli. I want to see more Italian traditional food.
Thanks Vito I made the dough today and it was so good! 😊such a great flavour thank you!!
Great job Papa! Thank you Vito for the education video
Thanks for the recipe! Your dads wonderful ❤
I love seeing you and father! Doing great pizzas
I'd love to have this style of pizza where I live in Colorado. Love the channel.
great Bari style pizza wow!! thanks for this video!!🍕
This is a great video done together!!!
Thank you so much. I've been waiting for Bari style Pizza. I love you Vito. I want to see you in person if I visit the US.
I tried this with a kitchen Aid and ooni volt12 at 350c standard setting and it comes out fantastic. Perfect recipe super easy, easy stretch as well, and can be cooked at home. Many thanks ❤❤❤❤
I like this recipe because I can cook it in the normal oven. And I like when pizza has thin crust and a crunch!
Thank you Vito for this great bari style video❤
Thanks Vito!
this is great for my buisness, thanks vito.
Your father is the best. Greetings from Philadelphia! 🍕
Vito! What a fantastic video! We get to see 2 skilled masters in action. You definitely have to have your father back on again. That pizza looked amazing.
Thanks 👍
😋😋😋Oh my gosh…. So good!! You’ve really educated me about the elements of good pizza and how good pizza is made. Thank you…
So good!
INCREDIBLE job guys. I actually mill my own wheats and grains from local farmers. It took 4 years but I have system finally for better gluten development in fresh milled wheat. This recipe is incredible for people milling there only wheat to incorporate wheat gluten. ( can be found at most grocery stores including Walmart).. by simply adding 1 tsp wheat gluten per 1 cup flour. This recipe you have made is the perfect recipe for thin crust, crunchy pizza. It was amazing in a pizza oven and cooked good in a home oven as well. Even with weak gluten flour. Fantastical!!!
Best video ever... ❤❤❤
It is ready when it's ready.
The real CHEF - love him ❤❤❤
Great, we need more father & son videos
Pizza is passion and you both have it love to watch
nice, that is also almost the same way how i do it! love this style of pizza!
Very nice…great teamwork! Dad didn’t need any English…his pizza speaks for itself!
Ottima dimostrazione grazie!
I really enjoy times like this with my father.
So enjoy seeing your father with you. Mo need to measure, he knows by feel.
The master passes down to the next master - bravo!
I love you so much Vito ❤❤❤ you bring alot of joy to world. Hugs and kisses ❤😊
Thanks for the information. ❤
Wonderful. The "Bari Style" pizza is very contradictory to "Neapolitan". Thin crust, rolling pin not hand tossed, low oven heat and
Potatoes! I like the burnt crust! We have seen Vito's dad cook this pizza at his restaurant in Italy. This was more informative because
we started from scratch.
I like having options, thin, Neapolitan and pan. Best Italian pizza Chef on YT!
i had been waiting for this ...Thank you
Hope you enjoyed it!
I am so glad to see your father and thin crust pizza! It is my favourıte sorry Naepolitan 😜 Team Bareese forever!!! 😍🥰🤩
Hi @vitoiacopelli. Recently came across your channel and have become a huge fan. I have a request: Would you be willing to do a video covering pasta making? I'm curious as to how the techniques you use for pizza dough would transfer over to pasta. It'd also allow you to expand your content. please consider!
Mama Mia 🍕💖 perfecto crust 😋
Grandi!!!!!!! 👏👏👏👏👏👏👍👍
Very good!
Awesome stuff! Looks simple enough to do. Cheap too!
Yes indeed!
Okay... This was fantastic! It was so good that daughter forgot that she doesn't like mussels!
Nice to see father and son working together 👍👍👍👍👍
great video!
Vito, best gratings to Your Father!
I can see same attitude He has as mine had.
Anyway it's very important to take as much as possible from his lesson.🙏💪👌
Holy cow, it took me years to finally memorize to NOT mix salt and yeast at the beginning, because yeast is supposed to hate salt. Now you and your wondetful father just through it all together right at the beginning. Heeeeeelp... 😂😊😊
Vito, you're making a video which you can watch with your you are your Dad's age now. What a great memory.
Siete troppo belli.
Viva Iacopelli's family.
Papà è una garanzia
Love it
great job.
Realy great pizza!!!
Vito + father = amazing pizza show work 👍 thank you Sr pizza 🍕 flame 🔥
I always thought that thin crust pizza was low hydration, around 50%.
Great interaction between you & your dad. Love the respect for each other.
Now I understand how you became the good man you are…..bravo papa!!!!
Video spettacolare e non solo per la pizza 😄😄
Pops did a wonderful job!! Crunch was crazy loud when you bite.
Great Video and in the style of the city of Babo Natale❤🙏
Vito, how do you make St. Louis style thin crust pizza? Please do a video, thanks!
Good job 👍
Thats a killer pizza!
Yes, my dad did a good job
Wait...Vito has a chef brother?!
Your dad is awesome! Big hug
It’s crunchy and crunchy at the same time!
Well done. sir! :D
Beautiful looking pizza
Awesome
great job dad
Love your fathers' Celeste-colored glasses.
the sliced potatoes is something I'd like to try
Amazing job papa
#1 Pizza Channel on TH-cam!!!
Ciao Vito , was a great video together with your dad 😊
I'm in the Philippines, getting zero zero flour is not produced here as far as I know, hopefully general purpose flour can be used for this Barri pizza
It is so nice to have you and your father share with us! You are blessed to have him available to share his knowledge with us. Thank you.
12:43 "that CROWNCH" haha funny way to say "crunch"
2nd attempt. It actually turned out!! Really great except that I accidentally bought whole wheat flour....so I had wheat crust. Woops. Was still good and had a great rise and some crunch structure. Gonna do a 3rd attempt this weekend.
Nice
What temperature do you use for less hydration and this crust?
Great video. I tried the recipe as my first fresh pizza crust. Sorry to say that it was a disaster. 😂😂😂. I don't bake so I don't really know how to work with dough. It had zero rise at all. After 6 hours I just had round flat pancakes. I will try again tomorrow with warmer water and more flour. Mine was still pretty wet in comparison, which may be the main issue. I am determined to get it!!
Vito!! What brand is the yelllow scraper?
He forgot to rate the dough machine 😂. Yes more thin crust!
Vito can we use polish in this recipe? Please make a video of bari style with poolish
I rushed the pizza on a warm day to about 4 hours. It still worked out very good. Thanks I put the unused balls on the fridge.. How long can you keep them?
Vito, lately my poolish have been having troubles rising/bubblying. The yeast is still good as when i melt the yeast the water gets bubbly. Should i leave the poolish more at room temp before i put it in the fridge? Also, does the fridge temp matter?
Sharing the mistakes and the love it takes to fix it is what helps me. Now I know what I do when my flour is weak and the recipe makes too sticky dough. I could see when done your pizza had some watery spots. Was that expected?
I like to see your Father but you need to help him not be so nervous to hurry up get it done. Otherwise your Father did great. I can see the Bari style is to be thin cracker crunchy bottom crust with a crispy potato breadcrumb top and with the cheese and mussels in sauce your Father's favorite. He loves to cook like our Aunt Jeannette always did. I was surprised he didn't slap away your hand with the potato.
Great video--but what TEMP ? and how LONG? Father and Son--cute!!!
Vito! Thank you for the video. I have 1 question. What should be the weight of the dough ball?
It’s 180gr sorry