very simple even is extensive, but Italians don't like summarized videos, because every detail is important to observe, if not it's not learning. That's the experience. Thank you, I wait for the loaf you will make with that fresh yeast,'
I see 2 different 00 flours: Antimo Caputo Pasticceria Pastry 00 Flour, Protein 11%. Elasticity - P / L 0.50 / 0.60, OR Antimo Caputo Chef's Flour Italian Double Zero 00 Higher protein content at nearly 13%. Which do I buy? Thank you, Vito.
Hello from wintry South Africa, Vito. Been following your work for years now. You taught me to make great pizzas during lockdown. Thanks for this helpful video. A quick tip for your audience who may not bake as frequently as you do: cut the mature fresh yeast (3 days in fridge) into little 5gm balls before popping them into a labelled and dated bag in the freezer. That way, you only defrost what you need, when you need it. Voilá.
Yes, want the 2nd part of your videos on using the live yeast into the dough. Thank you, your a good teacher of the year. I learn soooo much and give me the passion of making 🍕 pizza and 🍞 bread? Your great. Thank you,
Thank you for sharing this video! We use to be able to get Fresh Yeast at our local grocery store and they no longer carry it near or far from us and to order it online you have to spend over $50 and get 5 lbs of it. So this video is a life saver!
this looks just like what Chinese has been using for ages, we call it “old dough” (老麵, lao mian), which is used to replace dry yeast and seed flour to make tasty buns and bao-zi. Except everytime you mix the “fresh yeast” (or old dough) to make a new dough, after it has risen, you take a small piece of the dough to become the old dough for next time.
Thank you so much! I never knew how to do this. I've been buying a big 1 pound hunk at an Italian supply store. Thankfully it's very cheap. I love using fresh yeast! I haven't tried making pizza with it, but I've made all sorts of breads with it.
Thank you! I could find fresh yeast anywhere when I lived in the Mediterranean but I have a hard time finding it in the US where I live. I checked Amazon and they wanted $78.35 for eight 2-oz packets...Of course, they have to ship them cold, so probably that's why it costs that much but it's definitely very inexpensive to make my own.
Please make 2nd part of this video... Lots of love from India, I am so inspired by you and now thinking of opening a small pizza van, to pursue my long time passion and love for pizza...offcourse with the help of your master class Maestro Pizzario Vito
You are wonderful! I knew there must be a way but didn’t know how. I’ve added 00 flour to my shopping list so I can do this. I’ve wanted to play with fresh yeast for such a long time. I’ve subscribed too. I don’t eat pizza much here, but I’m moving soon and have plans for a wood oven at my next house so will definitely be learning from you.
This is a very useful video especially with the recent supply chain shortages I will be able to ration my yeast for a year. Will try to use this for a gua bao recipe.
All that kneading with fingers can be very hard. Try using the pasta roller once it gets to a bit of a mass. Add the flaky pieces in between the dough sheets as you pass through on the widest setting. Just don’t try to push a fat piece of dough as it is a very tough dough. When done you can roll the sheet tightly and wrap in cling film. Then you only have to slice the piece you want.
Hello.Vito Your the best. I love making pizza and you have changed how I make everything. When you use the fresh yeast to make poolish. What percentage of Poolish in the dough do you prefer. Thanks Vito keep up the great work
I’ve been making my own pizzas - dough, sauce, etc. since 2006, yet only really started to refine my technique way back in 2015, when I began experimenting with putting TOO MUCH dry yeast into my dough mixture, and leaving it in my refrigerator for up to months at a time. The mixture now ferments, and creates more moisture in the process. I have honestly no idea if this is the “correct” way to do it, seeing as I am merely half-assing it. What I can confirm is that it turns out amazing every time. However, your video helps shed some light on pro technique which I am always open to and will attempt on my own. THANK YOU!!!
I'm very happy that I discovered your channel. Thank you so much for sharing all this knowledge with us... Proud to be subscriber to yout channel.. Cheers Master!
honestly, every time i search something related to pizza, i find you with the perfect explanation about how to do it !! , but i have a question: Why not just put directly inside the plastic seal this way guarantees no air?
Had a small restaurant for 24yrs that boasted making all our own bread. I learned everything I knew at that point from the LIBRARY. Imagine what I could have done learning things like this from the internet
I noticed that you always use "fresh yeast" in you videos and I couldn't find fresh yeast in my town at all. Then I was wondering if it could be made. The google search brought me to you and my question has been answered. Thank you Vito! *btw, can I vacuum seal the "yeast" dough when i put it in the fridge for the 24hrs?
Thank you so much for teaching us these great techniques. I have a culinary degree from Le Cordon Bleu and they didn’t teach me how to make fresh yeast. My family immigrated to Colorado from Picierno, Bascilicato, Italy in the early 1900s. I live in Phoenix, AZ and will visit your friend’s pizza shop in Tuscan next time I am there.
I will help you with your future videos I know you're doing well I know you probably had a bunch of people help you but as an American from Florida I will help you seriously to become bigger and better than what you are which you are fantastic do not get me wrong!
Vito! Grazie mille per questo truco e video! Il levito fresco tiene più sabor, vero? Espero que tú y tu familia estén muy bien! Saludos desde Samborondón, Ecuador.
Oh Vito.....the first time the yeast will still be there, but in time the wild yeasts will take over and it will turn into a sourdougt. Hard to handle but very delicious!👍
Your valuable channel is the slogan of your honesty. Thank you for your kind efforts and your high manners I am watching you from Syria. I have a question, how many grams of fresh yeast is equivalent to dry yeast to make sure I know three times. Is this correct? And when you keep it in the refrigerator for normal weeks without any activation, it is necessary to activate it by adding water and flour. Thank you very much, Brilliant
I wish there was a 💝 button we could use because I would use it on EVERY video you make, you are such an excellent teacher and I LOVE your personality!💝💜💝
Anna really.! Are u cute and attractive enough for veto Mr maestro the Pizza King of the world do you think you're cute enough for him to at least acknowledge you? haha just kidding I'm sure you're beautiful that is the most awesome thing I've heard a girl say to a man especially a pizza man
Hi Vito, Came upon your interesting tutorial on making fresh yeast. It's unavailable in Australia. My very important question: can it be used for general baking too? I'd love to hear. Will certainly watch your pizza making tut. Many thanks..
Hi Vito, thank you for this video. This is my first time trying to make fresh yeast. I followed your instructions... 5 grams dry yeast, 30 ml of water, 60 grams 00 flour. I kneaded it and it seemed to be about right consistency very quickly but you said it takes about 10 minutes so I kept going, but after about 7 or 8 minutes, it suddenly became very very sticky... like glue. Did I overdo it? Should I throw that out and do it again? thanks.
Something that was not mentioned is that the humidity of your work environment plays a big part. In high humidity the flour will absorb moisture from its surrounding (the air). So as you work the dough you incorporate more moisture. If this is your case an option is to deduct the amount of water you use. As to how much, trial and error a teaspoon may be all that is needed. Another important fact is flour. Not all flours are the same. Regardless if every brand is labeled 00. Different flours and milling from different areas can produce a different result. Baking is a science and not all recipes are forgiving with measurements don’t substitute good quality flour, ever if you want great results. This applies to all baking.
@@mandiigraham1596 Might also depend on the type of dried yeast. a 2::1 ratio of flour and water would normally give you a drop batter, whereas what Vito is working with is a *very* stiff dough. Maybe his yeast soaks up a lot of that extra moisture. @Jeffrey, if I were you -- two years ago :) -- I'd have added more flour (or started again with less water!) until you get that sort of very dry, only just coming together sort of dough texture.
Hola!vito,i love to make pizza dough from now on i will watch yours as deciphers whose follow the jesus! He he he ...very happy to find your channel. :) im from South Korean.
I use Wine Yeast ! It got more yeast favor. i found, the longer your rest the dough the smoother and easier, it is to press out! With out it springing back ~ If it spring back? let it rest another 15 min. But I want to know how to make Fresh Mozzarella Cheese ! Might as well, you went this far. ; ) Thanks for showing use, how to make fresh yeast Cheers
I love youre home made dry yeast pizza i make it all the time. Brings me back to when I was in Milan and monza. I would love to visit youre shop one day. Brilluant videos I love to watch them. Bravo amico mio. Love from Scotland. Ps. Have u had salmon on pizza?
18.9g or 0.67 oz of fresh yeast is equal to 7g dry yeast (one packet) thanks to red star yeast website for explanation, I tried this, it works. ____-----_____
Lots of "expiry" dates are very cautious. Might very well be fine. Try one batch and let it 'grow' a little by giving it warm room temperature and oxygen and you'll soon find out if it's live!
Than your Sir Vito for confining the fresh yeast is not actively working in the process. Just as I suspected. I have watched many videos of like process and you were sure to be the first mention such.
Friends here you go the part 2 is on my channel now :
How to Make Pizza Dough With Homemade Fresh Yeast !
th-cam.com/video/vrDcDtCAWGQ/w-d-xo.html
I will use it so much. I love fresh Yeast but it's hard to find. Thanks so much I really didn't know it was possible to do this. Very good channel.
I have tried this recipe but unfortunately didn't work
very simple even is extensive, but Italians don't like summarized videos, because every detail is important to observe, if not it's not learning. That's the experience.
Thank you,
I wait for the loaf you will make with that fresh yeast,'
How do I refresh it?
I see 2 different 00 flours: Antimo Caputo Pasticceria Pastry 00 Flour, Protein 11%. Elasticity - P / L 0.50 / 0.60, OR
Antimo Caputo Chef's Flour Italian Double Zero 00 Higher protein content at nearly 13%.
Which do I buy? Thank you, Vito.
Hello from wintry South Africa, Vito. Been following your work for years now. You taught me to make great pizzas during lockdown.
Thanks for this helpful video. A quick tip for your audience who may not bake as frequently as you do: cut the mature fresh yeast (3 days in fridge) into little 5gm balls before popping them into a labelled and dated bag in the freezer. That way, you only defrost what you need, when you need it. Voilá.
I have been looking for years for a fresh yeast recipe. Thank you very much for this excellent tutorial!
Vito after all these years you still bring amazing value to your channel. Thank you!
But what are you missing?
Thank you! Fresh yeast is no longer available in my area and I was happy to find this tutorial. You're the best!! Happy holidays to you in 2022!
Vitto!!! Il meglio del meglio, grazie mille!!! Le ricette più "segrete" e oneste!!!
Yes, want the 2nd part of your videos on using the live yeast into the dough.
Thank you, your a good teacher of the year. I learn soooo much and give me the passion of making 🍕 pizza and 🍞 bread?
Your great.
Thank you,
Thank you for sharing this video! We use to be able to get Fresh Yeast at our local grocery store and they no longer carry it near or far from us and to order it online you have to spend over $50 and get 5 lbs of it. So this video is a life saver!
You're a very good teacher! Thank you for sharing your knowledge in a very thoughtful and delightful way
I have watched hundreds of videos on how to make bread and you are way up there being so ,so ,informative thank you !!!
this looks just like what Chinese has been using for ages, we call it “old dough” (老麵, lao mian), which is used to replace dry yeast and seed flour to make tasty buns and bao-zi. Except everytime you mix the “fresh yeast” (or old dough) to make a new dough, after it has risen, you take a small piece of the dough to become the old dough for next time.
Thank you so much! I never knew how to do this. I've been buying a big 1 pound hunk at an Italian supply store. Thankfully it's very cheap. I love using fresh yeast! I haven't tried making pizza with it, but I've made all sorts of breads with it.
does it taste better wth fresh yeast? why do people prefer this more
@@SridarshIn My experience it doesnt really do anything significant enough to notice.
@@angelswarz8995 oh rlly, why do people prefer it more then, some nutritional benefi
You are a star my friend! I just made the fresh yeast and put it in the fridge. Onwards and upwards!
Thank you! I could find fresh yeast anywhere when I lived in the Mediterranean but I have a hard time finding it in the US where I live. I checked Amazon and they wanted $78.35 for eight 2-oz packets...Of course, they have to ship them cold, so probably that's why it costs that much but it's definitely very inexpensive to make my own.
Please make 2nd part of this video... Lots of love from India, I am so inspired by you and now thinking of opening a small pizza van, to pursue my long time passion and love for pizza...offcourse with the help of your master class Maestro Pizzario Vito
Oo do it. I'm hoping you make it. If there is anyway we can support you let me know
Ooop finally, a proper way (obviously!), my dad was really asking me how to make fresh yeast, now I can see this and teach him, grazie maestro Vito!
You are wonderful! I knew there must be a way but didn’t know how. I’ve added 00 flour to my shopping list so I can do this. I’ve wanted to play with fresh yeast for such a long time. I’ve subscribed too. I don’t eat pizza much here, but I’m moving soon and have plans for a wood oven at my next house so will definitely be learning from you.
This is a very useful video especially with the recent supply chain shortages I will be able to ration my yeast for a year. Will try to use this for a gua bao recipe.
Yes for dough from fresh yeast! Thank you for sharing your knowledge maestro!
I would like to see part 2. Using the yeast you just made. Thanks!
Vito thank you so much !!♡!!
There is no place around here to buy fresh yeast and now I can make my own ♡.
I'm game for the second video !!!
I used it in pizza dough and in some bread (even after two weeks in the fridge) they were both super good! Gracie!!
Yes the longer it ferments in the fridge the more complex the flavor
Wow! Eye opening. At my age, I learn - from the Master! Thank you. I want to see the continued video please. X
Thank you for doing this video 100% in English. YES for part two.
for the second part I say "YES!".
yes
yes
All that kneading with fingers can be very hard. Try using the pasta roller once it gets to a bit of a mass. Add the flaky pieces in between the dough sheets as you pass through on the widest setting. Just don’t try to push a fat piece of dough as it is a very tough dough. When done you can roll the sheet tightly and wrap in cling film. Then you only have to slice the piece you want.
Hello.Vito
Your the best. I love making pizza and you have changed how I make everything.
When you use the fresh yeast to make poolish. What percentage of Poolish in the dough do you prefer.
Thanks Vito keep up the great work
Thank you so much. You are the angel of food. The great Michael,so honest. So innocent and so lovely, God bless you,
This is a REALLY helpful video. Thank you so much Vito.
I’ve been making my own pizzas - dough, sauce, etc. since 2006, yet only really started to refine my technique way back in 2015, when I began experimenting with putting TOO MUCH dry yeast into my dough mixture, and leaving it in my refrigerator for up to months at a time. The mixture now ferments, and creates more moisture in the process. I have honestly no idea if this is the “correct” way to do it, seeing as I am merely half-assing it. What I can confirm is that it turns out amazing every time. However, your video helps shed some light on pro technique which I am always open to and will attempt on my own. THANK YOU!!!
Give us proportions/ recipe please 🤗❤
Can't wait to try this! Yes, please on a second video.
I'm very happy that I discovered your channel. Thank you so much for sharing all this knowledge with us... Proud to be subscriber to yout channel.. Cheers Master!
honestly, every time i search something related to pizza, i find you with the perfect explanation about how to do it !! , but i have a question: Why not just put directly inside the plastic seal this way guarantees no air?
Yes i want to see you make dough with the fresh yeast!
Thanks for your sharing about this fresh yeast from dry yeast.
Had a small restaurant for 24yrs that boasted making all our own bread. I learned everything I knew at that point from the LIBRARY. Imagine what I could have done learning things like this from the internet
Love the live videos! Fun to watch and we definitely learn a lot from you Maestro!
Yes, please, I would like to see part 2 of this video. Thank you for your videos.
I noticed that you always use "fresh yeast" in you videos and I couldn't find fresh yeast in my town at all. Then I was wondering if it could be made. The google search brought me to you and my question has been answered. Thank you Vito! *btw, can I vacuum seal the "yeast" dough when i put it in the fridge for the 24hrs?
That was exactly what I was looking for. Looking forward for part 2!
Thank you Vito!
Love your work ethic and indomitable spirit Vito!
Tks for all the excellent tips...
How to you refresh the yeast after 7 days?
I’m ready for the 2nd part...Go-Go Vito
2:46 is the start.
0:00 Is the start.
Thank u.
Thank you, my dude wastes so much damn time getting to the point
I was gonna make this exact comment. Thanks
thank you our pizza Master for all what you do to us
Ciao Vito, assolutamente si! Voglio vedere la seconda parte!
شكرا على الوصفة وكذلك على الترجمة
I like to watch yr videos njust surprise the way u play with the flour n make amazing pizzas n bread love from India
Thank you so much for teaching us these great techniques. I have a culinary degree from Le Cordon Bleu and they didn’t teach me how to make fresh yeast. My family immigrated to Colorado from Picierno, Bascilicato, Italy in the early 1900s. I live in Phoenix, AZ and will visit your friend’s pizza shop in Tuscan next time I am there.
Amazing Vito! Thank you so much! always wanted fresh yeast!
I would like to see the Part 2 video!
The fresh yeast looked a lot like BIGA when our poured it out on the counter
Thanks for sharing. Very very appreciated!
I will help you with your future videos I know you're doing well I know you probably had a bunch of people help you but as an American from Florida I will help you seriously to become bigger and better than what you are which you are fantastic do not get me wrong!
Thank you what kind of yeast active dry or instant yeast to make fresh yeast? The 5 grams you talk about to make. Thank you very much God Bless you
ThankYou!! I can never find fresh yeast in the stores! Great video!
Great video. Really helpful! What is the process for using the yeast after it is frozen?
Thank you so much I starting try this for my bread dough
Vito! My fav you've come again! I like your Focaccia!
yes youtube give us some problems this weeks on sending notifications
I will.absolutely try this. Another lesson on my journey.
Vito! Grazie mille per questo truco e video! Il levito fresco tiene più sabor, vero? Espero que tú y tu familia estén muy bien! Saludos desde Samborondón, Ecuador.
Oh Vito.....the first time the yeast will still be there, but in time the wild yeasts will take over and it will turn into a sourdougt. Hard to handle but very delicious!👍
Yes! Need to see how to use it please.
Can't wait to see next video. Kudos to the Pizza Master
When you have this channel you have what it takes to grow in pizza making.
I love to make pizza with dry or fresh "East"....😆😚
😉Make sure you soobscribe😍
@@liveandletlive7152 hahahaha vito is so cute
@@nikiantoniou441 he is my fave pizza chef😍...The passion and enthusiasm for his pizza is so uplifting especially in the time we are in right now.
@@liveandletlive7152 I found about him recently, but everyday I have to watch a video of him! 🤗
@@nikiantoniou441 same😂
Your valuable channel is the slogan of your honesty. Thank you for your kind efforts and your high manners
I am watching you from Syria. I have a question, how many grams of fresh yeast is equivalent to dry yeast to make sure I know three times. Is this correct? And when you keep it in the refrigerator for normal weeks without any activation, it is necessary to activate it by adding water and flour. Thank you very much, Brilliant
I wish there was a 💝 button we could use because I would use it on EVERY video you make, you are such an excellent teacher and I LOVE your personality!💝💜💝
Anna really.! Are u cute and attractive enough for veto Mr maestro the Pizza King of the world do you think you're cute enough for him to at least acknowledge you? haha just kidding I'm sure you're beautiful that is the most awesome thing I've heard a girl say to a man especially a pizza man
Am your new subscriber love your smile and the way you talk 😁🤗😘
Great video. I love your simplicity. I would love the see the second video. Ciao!
I will be making poolish tomorrow. I went to my Italian market and bought European imported OO flour for the poolish and pizza dough.
Good tips.Yes,pl show how to use fresh yeast.
Thank you for this video! Im going to try this now.
yes! please make dough with this yeast please!
great video as usual Vito! Thankyou!
Thankyou vito. Best regards from Malta 🇲🇹
YES for the second part of the fresh East video! tumbs up!
Hi Vito,
Came upon your interesting tutorial on making fresh yeast. It's unavailable in Australia. My very important question: can it be used for general baking too? I'd love to hear.
Will certainly watch your pizza making tut. Many thanks..
Yes please Vito. I would like to see part 2
Hi Vito, thank you for this video. This is my first time trying to make fresh yeast. I followed your instructions... 5 grams dry yeast, 30 ml of water, 60 grams 00 flour. I kneaded it and it seemed to be about right consistency very quickly but you said it takes about 10 minutes so I kept going, but after about 7 or 8 minutes, it suddenly became very very sticky... like glue. Did I overdo it? Should I throw that out and do it again? thanks.
Something that was not mentioned is that the humidity of your work environment plays a big part. In high humidity the flour will absorb moisture from its surrounding (the air). So as you work the dough you incorporate more moisture. If this is your case an option is to deduct the amount of water you use. As to how much, trial and error a teaspoon may be all that is needed. Another important fact is flour. Not all flours are the same. Regardless if every brand is labeled 00. Different flours and milling from different areas can produce a different result. Baking is a science and not all recipes are forgiving with measurements don’t substitute good quality flour, ever if you want great results. This applies to all baking.
@@mandiigraham1596 Might also depend on the type of dried yeast. a 2::1 ratio of flour and water would normally give you a drop batter, whereas what Vito is working with is a *very* stiff dough. Maybe his yeast soaks up a lot of that extra moisture. @Jeffrey, if I were you -- two years ago :) -- I'd have added more flour (or started again with less water!) until you get that sort of very dry, only just coming together sort of dough texture.
Thsnks for teaching very nicely i like tha way you make pizza
Grandee Maestro Vito , very simple very easy 👏👏👏👏You really make as loving the Pizza 🍕🍕🍕 grazia mille 💐💐💐💐💐💐💐💐💐
I only work with dry yeast but im starting to believe fresh yeast is better?!! Greetings from Holland
This is amazing thank you. Is it normal for the yeast to puff up after putting in the fridge? Thanks
Hola!vito,i love to make pizza dough from now on i will watch yours as deciphers whose follow the jesus!
He he he ...very happy to find your channel. :) im from South Korean.
Free South Korea!
Thanks Vito!!!
Yesss I will be waiting to see the 2nd part...what about to make 2 large pizzas 🍕 for a family 👪?
Thanks sweetheart!!
Thank you so much for such a helpful video. Of course we want to see the second part!
Exactly what I was wondering about! Thank you
Love your video's Pizza master!!
Thanks for share how to make fresh yeast.
Definitely would love to see that 2nd video from the maestro
Looking forward for the 2nd part (and the refreshing please ☺️)
I have a recipe which calls for a package of dry yeast (2 1/4 teaspoons). How much fresh yeast should I use? Thanks, love your videos!!
thank you so much that you can generous sharing this secret recipe.
Thanks for this, exactly what I was looking for.
I use Wine Yeast ! It got more yeast favor. i found, the longer your rest the dough the smoother and easier, it is to press out! With out it springing back ~ If it spring back? let it rest another 15 min. But I want to know how to make Fresh Mozzarella Cheese ! Might as well, you went this far. ; ) Thanks for showing use, how to make fresh yeast Cheers
Yes want see sec part ....
I'm big fan of u ... I like the way u talk
I love youre home made dry yeast pizza i make it all the time. Brings me back to when I was in Milan and monza. I would love to visit youre shop one day. Brilluant videos I love to watch them. Bravo amico mio. Love from Scotland. Ps. Have u had salmon on pizza?
Making Focaccia right now....it’s on second raise....👍🏻👍🏻👍🏻🍕🍕🍕
Amazing Robert
18.9g or 0.67 oz of fresh yeast is equal to 7g dry yeast (one packet) thanks to red star yeast website for explanation, I tried this, it works.
____-----_____
Hi Vito, thank you for your channel. Does the dry yeast have to be in date as I have a lot of expired yeast. Thank you ❤️
Lots of "expiry" dates are very cautious. Might very well be fine. Try one batch and let it 'grow' a little by giving it warm room temperature and oxygen and you'll soon find out if it's live!
Than your Sir Vito for confining the fresh yeast is not actively working in the process. Just as I suspected.
I have watched many videos of like process and you were sure to be the first mention such.
Much much appreciation!